Watermelon Gazpacho

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.

Prep Time: 20 mins

Total Time: 20 mins

Ingredients

• 8 cup(s) watermelon, seedless, (about 6 pounds with rind), finely diced
• 1 medium cucumber(s), peeled, seeded and finely diced
• 1/2 medium pepper(s), red, bell, finely diced
• 1/4 cup(s) basil, fresh, chopped
• 1/4 cup(s) parsley, flat-leaf, chopped
• 3 tablespoon vinegar, red wine
• 2 tablespoon shallot(s), minced
• 2 tablespoon oil, olive, extra virgin
• 3/4 teaspoon salt

Preparation

1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl.

2. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl.

3. Stir in the remaining diced mixture. Serve at room temperature or chilled. 

Nutritional Info (Per serving):

Calories: 116, 

Saturated Fat: 1g, 

Sodium: 296mg, 

Dietary Fiber: 2g, 

Total Fat: 5g, 

Carbs: 18g, 

Cholesterol: 0mg, 

Protein: 2g

Carb Choices: 1

SPANISH OMELET

SPANISH OMELET

This tasty dish provides a healthy array of vegetables and can be used for breakfast, brunch, or any meal! Serve with fresh fruit salad and a dinner roll.

Serves 5

Ingredients

5 small potatoes, peeled and sliced

1 tablespoon olive oil or vegetable cooking spray

1/2 medium onion, minced

1 small zucchini, sliced

1 1/2 cup green/red peppers, sliced thin

5 medium mushrooms, sliced

3 whole eggs, beaten

5 egg whites, beaten

Pepper and garlic salt with herbs, to taste

3 ounces shredded part-skim mozzarella cheese

1 tablespoon parmesan cheese

Procedure:
Preheat oven to 375°F.

Cook potatoes in boiling water until tender.

In a nonstick pan, add oil or vegetable spray and warm at medium heat.

Add the onion and saute until brown. Add vegetables and saute until tender but not brown.

In a medium mixing bowl, slightly beat the eggs and egg whites, pepper, garlic salt, and mozzarella cheese. Stir egg-cheese mixture into the cooked vegetables.

Oil or spray a 10-inch pie pan or ovenproof skillet. Transfer potatoes and eggs mixture to pan. Spread with parmesan cheese and bake omelet until firm and brown on top, about 20-30 minutes.

Nutrition Information:
Serving size: 1/5 of omelet
Calories 242
Carbohydrate 18 grams
Protein 19 grams
Fat 9 grams

CHICKEN W/ PUMPKIN-PEPPER MOLE

Chicken With Pumpkin-Pepper Mole

Mole (Spanish pronunciation: [ˈmole]) (Mexican Spanish, from Nahuatl mulli or molli, "sauce" or "concoction") is the generic name for a number of sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado, and pipián. The sauce is most popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known, but 60% of the mole eaten in the country comes from San Pedro Atocpan near Mexico City.

Total Time: 45 mins

Ingredients

• 2 pepper(s), chile, ancho or pasilla, or pasilla chile peppers, or 1/4 teaspoon crushed red pepper flakes
• 1/4 cup(s) water
• 6 chicken, breast, (halves) boneless, skinless
• pepper, black ground
• 1 medium tomato(es), cut up
• 1/3 cup(s) pumpkin seeds, toasted, or blanched almonds, toasted
• 1 medium onion(s), cut up
• 1/4 cup(s) broth, reduced-sodium chicken
• 2 clove(s) garlic
• 1/2 teaspoon sugar
• 1/4 teaspoon cinnamon, ground
• 1/2 teaspoon coriander, ground
• 1/2 teaspoon salt
• tortilla(s), flour, warmed (optional)
• lime(s), cut into wedges (optional)

Preparation

1. Cut up chile peppers; discard stems and seeds. In a small saucepan, combine chile peppers and the 1/4 cup water. Bring to boiling; remove from heat. Let peppers stand for 30 minutes; drain. Set aside. (If using crushed red pepper flakes, omit this step.)

2. Arrange chicken in a large skillet; add a small amount of water. Sprinkle chicken with salt and black pepper. Bring water to boiling; reduce heat. Cover and simmer about 12 minutes or until chicken is tender and no longer pink.

3. Meanwhile, for sauce, in a blender or food processor, combine the chile peppers or red pepper flakes, tomato, onion, the 1/3 cup pumpkin seeds or almonds, the chicken broth, garlic, sugar, the 1/2 teaspoon salt, the coriander, and cinnamon. Cover and blend or process until nearly smooth, scraping down side of container as needed. Transfer to a small saucepan; bring to boiling over medium heat. Remove from heat.

4. To serve, spoon the sauce over the chicken. If desired, sprinkle with additional pumpkin seeds or almonds. If desired, serve with warmed flour tortillas and lime wedges.

Nutritional Info (Per serving):

Calories: 266, 

Saturated Fat: 2g, 

Sodium: 399mg, 

Dietary Fiber: 2g, 

Total Fat: 8g, 

Carbs: 9g, 

Cholesterol: 88mg, 

Protein: 40g

Exchanges: 

Vegetable: 1.5, 

Lean Meat: 5.5, 

Fat: 1

Carb Choices: 0.5

PUERTO RICAN FISH STEW/ "BACALAO"

Bacalao literally means "cod" or "stockfish".

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 pound flaky white fish, such as haddock, tilapia or cod, cut into 1 1/2-inch pieces
1 14-ounce can diced tomatoes
1 Anaheim or poblano chile pepper, chopped
1/4 cup packed chopped fresh cilantro
2 tablespoons sliced pimento-stuffed green olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup water, as needed
1 avocado, chopped (optional)

Cooking Instructions

1. Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
2. Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using).
Makes 4 servings, about 1 cup each

Servings Per Recipe: 4

• 9 g fat (1 g sat
• 6 g mono)
• 65 mg cholesterol
• 9 g carbohydrate
• 23 g protein
• 2 g fiber
• 697 mg sodium
• 475 mg potassium.
• Iron & Vitamin A (15% dv).
• Exchanges: 1 vegetable
• 3 lean meat
• TIP: Tip: Opt for firmer hook-and-line-caught haddock or U.S.-farmed tilapia. Pacific cod also works
• but will be more flaky.

SOUTH OF THE BOARDER CHICKEN BREAST

South of the Border Chicken Breasts 

Preparation time: 10 min

SERVES 4 COOKING TIME 10min Ingredients: 2 cloves garlic, crushed 4 boneless, skinless chicken breasts 1/4 cup vegetable oil 2 tsp chili powder 1/4 tsp cayenne 1/2 tsp dried oregano Cooking Directions: Heat broiler. Spray broiler pan with nonstick cooking spray. In small bowl, blend oil, garlic, chili powder, oregano and cayenne. Place chicken on broiler pan. Brush or spoon half of seasoning mixture over chicken. Broil chicken 6 minutes 4 to 6 inches from heat. Turn chicken over; brush with remaining seasoning mixture. Broil 4 to 5 minutes longer or until internal juices of chicken run clear. Garnish with light sour cream; accompany with hot corn and black beans, if desired.  Nutrition Facts Calories 410 % Calories From Fat 43.9% Total Fat 20g Saturated Fats 2.6g Mono-unsaturated Fats 4.1g Poly-unsaturated Fats 12g Cholesterol 150mg Sodium 140mg Total Carbohydrates 1.4g Dietary Fiber 0.6g Sugar 0.1g Protein 54g