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August 2004 Issue
Minimizing Heat in the Kitchen
by Ronda L. Halpin
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Curried Chicken Salad

This sweet and spicy chicken salad makes a great dinner when spooned into wraps and served alongside spicy chips, pickles and sliced watermelon.
  • 1/4 c. low fat yogurt
  • 1/2 c. low fat mayonnaise
  • 2 tsp. hot curry powder
  • Salt and pepper to taste
  • 1 c. shredded, cooked chicken -- you can use leftovers or part of a rotisserie chicken
  • 1 celery rib -- diced
  • 2 T. diced red onion
  • 1/2 c. red grapes -- halved
  • 1 c. packaged coleslaw mix -- or you can shred your own cabbage and carrots
Mix the yogurt, mayonnaise, curry powder, salt and pepper together to form a dressing. Add the remaining ingredients and mix well to combine.
  • Yields: about 4 cups
  • Preparation Time: 10 minutes
 

 

Crockpot Ratatouille

This vegetarian stew is a great way to use all of the zucchini, eggplant and tomatoes that gardens everywhere are producing in abundance this time of the year.
  • 1 large onion -- sliced into thin wedges
  • 2 medium zucchini -- sliced
  • 1 red pepper -- cut into thin strips
  • 1 eggplant -- cut into 1" chunks
  • 4 large tomatoes -- cut into wedges
  • 1 T. Italian seasoning
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 T. pesto
  • 1/4 c. olive oil
Layer the vegetables in the order listed -- onions thru tomatoes -- in a large crockpot. Sprinkle the vegetables with the seasonings, pesto and olive oil and cook on LOW for 6-8 hours. Serve in bowls with a sprinkling of parmesan cheese and crusty bread for a light meal.

To make this stew heartier, add a can of drained, rinsed great northern beans before serving.

  • Yields: 4-6 servings
  • Preparation Time: 10 minutes plus cooking time
 

If there's a topic that you'd like to see covered in this column, let me know. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

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