8 skinless, boneless chicken breast halves
1/2 cup canola oil
2 tablespoons minced garlic
2 tablespoons lemon juice
3 (13.5 ounce cans) coconut milk
2 tablespoons Italian seasoning
1 cup grated Parmesan cheese
4 (13.5 ounce) cans/packages spinach, drained
3/4 pound fresh mushrooms, sliced
1-1/3 cups bacon bits
1 cup shredded coconut
1 cup chopped walnuts
1 egg

1 tbs. butter
1 leek trimmed and chopped
2 cloves of garlic finely minced
1/2 inch ginger peeled and chopped
1 roasted red pepper chopped
3 heads of broccoli broken into small florets
1 lb monkfish
1/2 tsp tumeric
2/3 cup chicken broth
1/2 cup mild cheese (I used cheddar)

1. Melt the butter in a saucepan, add the leek, ginger and garlic. Cook until soft.
2. Add the pepper, brocoli, fish and turmeric. Cook stirring for 2 minutes. Add the broth, bring to the boil, cover and simmer for 5 minutes.
3. Add the cheese into the pan. Stir well and heat gently, do not boil.
4. Stir in a bit of nonfat yogurt for extra richness

Gambler’s Chili
by Lauren Ray

Ingredients:
2 lbs. pork tenderloin, cubed
1 cup coarsely chopped onion
14 oz. Swanson chicken broth
10 oz can or bottle of green salsa
2 1/2 cups diced green chiles

Spice Mix Ingredients:

3 tsp garlic (minced or mashed)
2 ½ Tbsp chicken base (bouillon)
1 tsp celery salt
1 Tbsp flour
2 tsp oregano
1 Tbsp cumin
3 Tbsp diced jalapeno pepper
1 Tbsp dried cilantro (Pendries powder or 3 Tbsp fresh finely chopped)
1 Tbsp green chili powder
*Tabasco (green)
*Salt Salt to taste
Cook additional 15-20 minutes

Instructions:
1. Brown pork and drain
2. Add onion & chicken broth, then simmer 1 hour, stirring often to avoid sticking
3. Add spice mix and green chili salsa, then simmer 1 hour
4. Add diced green chiles, then add salt and tabasco to taste
5. Simmer another hour and serve.

Preparation time: about 1/2 hour
Cooking time: 3 hours
Makes: 2 1/2 quarts
Serves: about 10