3- Braised chicken with white beans and kale

Makes 4 servings
A sophisticated twist on meat 'n’ veg meals. Side this dish with some roasted sweet potato “frites” for contrast.

Ingredients:
4 chicken thighs, bone-in, skinless, trimmed of all fat
? tsp dried thyme
1 ? tbsp non-hydrogenated margarine, divided
1 medium onion, chopped
3 cloves garlic, minced
2 tbsps chopped fresh sage leaves or ? tsp dried sage
? cup dry white wine
1 ? cup chicken broth
1 19-oz can white kidney beans, drained and rinsed
1 bunch of kale, washed, trimmed and coarsely chopped
Salt and pepper to taste

Directions: Season chicken with salt, pepper and thyme. In large skillet heat one tablespoon margarine over medium-high heat and cook chicken, turning occasionally until golden all over. Remove chicken from skillet, set aside and keep warm. Add onions and garlic with remaining margarine to skillet and saute on medium heat until softened and fragrant, about three minutes. Add white wine and broth; bring to a boil, reduce heat and return chicken to skillet. Cover and simmer for 15 minutes. Stir in white beans and gently simmer uncovered, stirring occasionally for about five minutes.

Meanwhile, place kale in a large saucepan and cook over medium-high heat, stirring frequently until tender. Season to taste with salt and pepper. Squeeze out excess liquid with the back of a spoon. Divide kale evenly onto four plates, top each with one piece of chicken, white beans and sauce mixture. Garnish with a sprig of fresh sage or thyme.

4- Roasted salmon with a mustard and horseradish topping

Makes 6 servings
For this dish, use center-cut pieces of salmon, rather than pieces from the tail. Serve with brown rice and steamed-crisp green beans.

Ingredients:
Nonstick vegetable oil spray
? cup light mayonnaise
2 tsps grainy Dijon mustard
1 ? tsp prepared horseradish
1 tbsp finely chopped fresh dill
1 tsp fresh lemon juice
? tsp lemon zest
? tsp freshly ground pepper
6 4-oz salmon fillets

Directions: Preheat oven to 425°F. Spray a baking sheet with nonstick vegetable oil spray and set aside. In a small bowl, mix the mayonnaise, mustard, horseradish, dill, lemon juice, lemon zest, and pepper. Place salmon on the baking sheet, skin side down; coat well with mustard sauce. Roast in oven for 15 minutes or for 10 minutes per inch thickness. Serve immediately.

5- Pesto veggie and chicken pasta

Makes 4 servings
A hearty and satisfying supper with fine flavors accented by the sun-dried tomatoes in the pesto. A glass of red wine pairs well with this one.

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