Dinner and Side Recipe's

PASTA PRIMAVERA
6 oz pkg. whole grainlinguini or fettuccini                      1 C Fresh or frozen pea pods
3 T olive oil                                                              1/2 C cashews or almonds
2 C. Broccoli flowerets                                           1/4 C white wine vinegar
1 C. carrots cut diaganol                                          1 tsp dried thyme
1 medium onion cut into then wedges                        1/4 tsp. pepper
1 clove garlic pressed                                               
1/4 C Parmesan cheese
        Cook pasta, drain.  Saute' vegetables and garlic in 2 T olive oil for about 3 minutes or until tender crisp.  Stir in pea pods, cook 2 min.  Add pasta, rest of olive oil, nuts, white wine vinegar, thyme and pepper.  Cover, cook for 1 min.  Sprinkle with Parmesan cheese.  Makes 8 small servings.

CHICKEN CACCIATORE
1-2 Lbs chicken breasts                                       1/8 tsp. allspice
2 T olive oil                                                          3 tsp. season all
2 sliced onions                                                      1/4 tsp black pepper
1 chopped bell pepper                                          1 tsp Italian seasoning
2 cloves garlic minced                                           1/4 tsp crushed red pepper
3 1/2 C tomatoes (2 cns 14.5 oz tomatoes)
            Cut chicken into bite size pieces.  Brown in olive oil.  Drain off oil.  Add vegetables and seasonings, cover and simmer slowly 45 minutes or until chicken is tender.  Serve over favorite whole grain pasta.  Serves about 4-6.

CARROT SALAD
6-7 Large carrots                                                 3/4 C oil (part olive part canola)
1/2 C white distilled vinegar                                    3 T black Pepper
1/4 C + 2 T sugar                                                   2 tsps salt
4-5 lrg cloves of garlic, pressed                               1/2 tsp coriander
         Finely grate peeled carrots.  Put in large bowl.  Mix all remaining ingredients in a jar for the dressing.  Pour over carrots and stir to coat the carrots, allow to marinate for a couple of hours.  This is a huge immune booster salad, we fix it often during the cold and flu season to keep our kids from getting sick. 

CHICKEN FAJITAS
Saute' 1-2 Sliced onions, 2-3 Green, red, yellow, or orange bell peppers, in olive oil until tender and cooked slightly limp.  Salt to taste.
Slice 2 whole raw chicken breasts into thin slices. Saute in olive oil with garlic, 1 tsp seasoning salt, and chopped cilantro.  Do not overcook the chicken.  Combine vegetables and chicken; add the juice of 1/2 lemon or lime (or to taste).  Serve on warm whole grain tortillas.  Add non-fat plain yogurt, guacamole, cheese, diced tomatoes, and salsa if desired.