CITRUS BEAN (OR CHICKEN) SALAD

2 cans of garbanzo or black beans - rinsed (or 2 boneless skinless chicken breasts)

3 cups leaf lettuce, torn

1/2 cup green onion, sliced

1/2 green or red bell pepper, chopped

1 (10.5 oz) can mandarin oranges, drained (or equivalent of fresh oranges, sliced)

1/2 cup shelled sunflower seeds (or slivered almonds)

1/2 cup Swiss or mozzarella cheese, grated

1 tablespoon olive oil

3 tablespoons orange juice concentrate

1 tablespoon vinegar

Saute beans if desired; cool.  (if using chicken:  Saute until cooked through; cool.)  Combine chicken, lettuce, green onion, oranges, seeds or nuts, and cheese in a large bowl.  Mix oil, orange juice concentrate, and vinegar.  Let sit for 5 minutes.  Pour over salad; toss lightly.

Yield:  4-6 servings

5 MINUTE APPLE CRISP

INGREDIENTS

3 Apples of any kind cut into 1” bites

1 teaspoon Salted Butter

½ teaspoon Cinnamon

1 Tablespoon Brown Sugar

Granola

Light Whipped Cream

DIRECTIONS

In a skillet, sauté apple bites in butter. When they begin to change color and soften a bit, sprinkle with cinnamon. This will take about 2 minutes. After 2 more minutes add brown sugar. Cook 1 minute. Separate into 4 dishes, sprinkle with granola and gently top with light whipped cream. Serve warm.    

Recipe by Kristi Strongo

CURRY PINEAPPLE FRIED RICE

1 1⁄2 cups uncooked brown rice 3 1⁄3 cups water
1 tablespoon curry powder
2 tablespoons soy sauce

2 tablespoons vegetable oil
1 pound boneless chicken, cubed (optional) 1 small onion, diced
1 cup frozen peas *I like using chopped zucchini in place of peas
1 (20 oz.) can pineapple chunks, drained 

1. Bring the rice and water to a boil in a saucepan over high heat.  Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
   
2. Mix together curry powder, soy sauce and pineapple juice in a small bowl.
   
3. Heat oil in a large skillet or wok over medium-high heat.  If using chicken add it and onions to hot pan. Cook chicken until no longer pink and onions until they are translucent, about 5-7 minutes. Stir in peas, cooked rice, and pineapple chunks. Add curry mixture to rice mixture and cook until heated through, stirring occasionally to prevent rice from sticking to pan, 5-10 minutes.
   

Yield: 6 servings