4 boneless, skinless chicken breasts (about 2 lbs.)
5 limes, juiced
1/2 Tbsp sea salt
1/2 Tbsp cumin
1/2 Tbsp ground chipotle pepper
1/4 cup cilantro, chopped
1 garlic clove, minced
2 red bell peppers
2 green bell peppers
1 red onion


Juicing four of the limes into a small mixing bowl. Mix in the salt, cumin, chipotle pepper, cilantro and garlic to make the marinade.

Chop the chicken breasts into cubes and place in a large Ziploc bag or plastic container. Pour the marinade over the chicken. Close and shake well until all of the chicken is covered. Place in the refrigerator for 30 minutes to marinate.

While the chicken is marinating chop the bell peppers and onions.

After the chicken has soaked up all of those amazing flavors start to skewer the chicken, bell peppers and onions. Place the skewers on the grill over medium heat for 5-7 minutes, flip and grill for an additional 5-7 minutes. After the chicken is cooked through, remove from the grill, squeeze the last lime over the skewers and serve!


4-6 servings


Little Leopard Book

1 can cream of celery soup
1/2 cup chopped onion
1/2 cup shredded cheddar cheese
1/4 tsp. dill weed
1 tsp. salt
1/4 tsp. pepper
2 (16 oz.) cans sliced white potatoes, drained
3 Tbsp. shredded Parmesan cheese


Mix together soup, onion, cheese, dill weed, salt and pepper in 1-1/2 qt. casserole. Add potatoes and mix throughly.

Microwave on HIGH 9-11 minutes; stirring after 5 minutes. Sprinkle Parmesan cheese on top before serving.


4-6 servings

3/4 cup nonfat or low-fat buttermilk
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas (about 3 medium)
1-1/4 cups whole-wheat pastry flour
1 cup all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/4 cups blueberries, fresh or frozen


Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with cooking spray.

Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.

Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing.


10 servings


Eating Well


Make Ahead Tip: Wrap and store at room temperatre for up to 2 days or freeze for up to 3 months.

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Muffin Variation: Preheat oven to 400°F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

1/4 cup butter or margarine
1 medium onion, chopped
2 clove garlic, finely chopped
8 oz fresh mushrooms, sliced
1 lb ground sirloin
1 tsp salt
1 tsp pepper
1/2 tsp white pepper
1/4 tsp paprika
10.75-oz can cream of chicken, low fat
1 Tbsp flour
1/2 cup milk
1 cup sour cream, non-fat
12 ounces egg noodles, cooked


Sauté onions, mushrooms and garlic in melted butter until onions are soft and transparent and mushrooms have cooked down. Add ground sirloin and brown. Stir in salt, pepper, white pepper, paprika and flour. Cook, stirring constantly, 5 minutes.

Stir in soup and milk. Heat to boiling, stirring constantly; reduce heat. Simmer covered approximately 5 minutes. Stir in sour cream; heat through. Blend in hot noodles and serve.


6 servings


Original recipe from Betty Crocker's Cookbook

4 cups unbleached all-purpose white flour
1/2 tsp. salt
2 Tbsp. olive oil
1 pkg. dry yeast
3/4 cup warm water
1 tsp. light brown sugar


Add brown sugar to 1/4 cup warm water (about 110˚F) in a measuring cup. Dissolve the yeast in the water and set aside for at least 5 minutes. The yeast will become frothy during this time.

Meanwhile, sift flour and salt into large mixing bowl. Make a depression in middle of flour and add olive oil and 1/2 cup warm water. When yeast mixture has risen for 5 minutes, add it to the flour. Mix all ingredients in bowl with hands; place on flour surface. Knead dough for 8 to 10 minutes.

Rub a clean bowl with olive oil and place the kneaded dough in it. Moisten the top of the dough with oil. Place a clean dish towel over the bowl and put it in a warm, draft-free place to rise.

When the dough has risen for 1-1/2 hours, remove it and place it again on the floured surface. Flatten the ball with your hand. Roll that circle flat until it is somewhat larger than your pizza pan. Rotate the dough occasionally as you roll it out. You should also lift dough up carefully at least once, place more flour on the surface, and turn the dough over to roll the other side. When the dough has been rolled out, sprinkle cornmeal on the pizza pan. The dough that hangs over the edge should be rolled up to form a rim. Brush olive oil on the dough before putting sauce on it.

Thin crust: Bake at 500˚F for 10 to 15 minutes. Preheat pizza stone for 1/2 hour.

Thick crust: Double the recipe. Bake at 450˚F for 25 minutes.


1 pizza dough


The Complete Book of Pizza by Louise Love