New Recipes for Week of August 1-7th

Sesame Chicken with Bok Choy pg- 108
1 tablespoon olive oil
4 cups chopped Bok Choy (stems and leaves)
1 medium red bell pepper, seeded and sliced into thin strips
4 boneless, skinless chicken breast halves
Salt and pepper to taste
1/2 cup reduced-sodium chicken broth
1/2 cup sake
1 tablespoon toasted sesame oil
1 tablespoon peeled and minced fresh ginger
1 teaspoon red curry paste (can use curry powder)
1/4 cup chopped fresh cilantro

1. Heat oil in a large skittle over medium-high heat.  Add the bok choy and bell pepper and cook, stirring for 2 minutes.  Remove the veggies from the pan and set aside.
2. Season both sides of the chicken with salt and pepper and add to the hot pan.  Cook until golden brown, about 2 minutes per side.
3. In small bowl, whisk together the broth, sake, sesame oil, ginger, and curry paste, pour over the chicken and bring to a simmer.  Return the veggies to the pan, partially cover and summer until the chicken is cooked through, 2-4 minutes.  Remove from heat, top with cilantro and serve.
**There is also a slow cooker option in the book!

Red Pepper Hummus with Toasted Pita Triangles pg. 30
Toasted Pita Triangles
4 whole wheat pita pockets, cut into triangles
cooking spray
garlic salt to taste

Red Pepper Hummus
one 15 oz can chickpeas, rinsed and drained
1 cup roasted red peppers (from a water-packed jar)
1/4 cup tahini (sesame paste)
2 Tbl fresh lemon juice
3 gloves garlic
1 tsp ground cumin
salt and pepper to taste
2 Tbl chopped parsley

1. Preheat oven to 400'F
2. Place the pita triangles on a large baking sheet and spray to the tops with cooking spray.  Sprinkle them with garlic salt. Bake until golden brown and crisp, about 6 minutes.
3. Meanwhile, in a blender or food processor, combine the chickpeas, red peppers, tahini, lemon juice, garlic and cumin.  Process until smooth.  Season with salt and pepper.  Transfer to a serving bowl and top with parsley.