Nutritionist's Chicken Marbella

1/2 cup dry white wine
1/2 cup defatted reduced sodium chicken broth
1/2 cup pitted prunes
1/4 c packed dark brown sugar
1/4 cup red wine vinegar
1/4 cup pitted spanish green olives
4 cloves garlic finely chopped
1 TB olive oil
2 tsp dry oregano
salt & pepper to taste
4 boneless skinless chicken breasts, about 1 lb
1/4 cup drainer capers

1. preheat oven to 400 degrees. Combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil, oregano in a saucepan & bring to a simmer. simmer uncovered for 10 minutes. season to taste with salt & pepper.
2. Place chicken breasts in a large shallow baking dish. Pour sauce over, turning to coat. Scatter capers over top. bake til chicken is no longer pink in the center, 30-35 minutes. 

4 servings 295 cal/serving. 28 gms protein, 7 gms fat, 29 gms carbs, 580 mg sodium

Indian Chick Pea Entree

My Riff: DOUBLE THIS & INCREASE the vegetables! You'll get 6 servings (or 4 Man-Size ones).

1. I followed Vegan Richa's directions exactly--Vitamixing the onion, ginger & garlic with water until smooth. Sounds weird--but, it works.

2. I DID use the 1 teaspoon of oil to blend all the spices until fragrant. I've done this previously with water & it's just not the same, IMHO.

3. I used Eden Soy Milk Unsweetened for a creamy texture---AND instead of adding in 1 1/2 cups of broth or water, I used 3/4 cup of Imagine No-Chicken Low-Sodium Broth + 3/4 cup of Eden Soy Milk.

Here's my ingredient "Riff" list for the DOUBLED RECIPE. Use Vegan Richa's recipe for the instructions. http://bit.ly/1q8QQ57

1/2 cup chopped onion
8 cloves of garlic
2 inch knob of ginger--sliced for easier blending

1 tsp oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tsp cardamom (optional)
1/2 tsp or more cayenne
1 tsp turmeric
6 tbsp or more peanut butter or almond butter
1 cup non dairy milk (I used Eden Unsweetened Soy Milk)

PLUS: 1 1/2 cups combo (1/2 of each) water or broth (I used Imagine No-Chicken Low-Sodium) AND Eden Soy Milk Unsweetened (or non-dairy milk of your choice)

1 1/2 red bell peppers, sliced
1 1/2 cups of sliced carrots
1 1/2 cups of sliced summer squash or zucchini
2-15 oz cans chickpeas drained and washed, or 3 cups cooked
½-1 tsp or more salt
2 tsp or more sugar or other sweetener of choice
2 tsp lime juice
1/2 cup chopped cilantro (or use 2 tbsp thai basil)
pepper flakes to taste

You can serve this on rice or a grain of your choice--OR NOT!

You're going to LOVE THIS!