Ingredients:

8 ounces tempeh
10 whole wheat tortillas
1/4 cup tamari soy sauce
10 scallions
2 garlic cloves
1 red pepper
1 green pepper
1 chili pepper (optional)
2 tablespoons corn oil or 2 tablespoons canola oil

Preparation:

Steam the tempeh in water for about 10 minutes, followed by a 30 minute soak at room temperature, while prepping other food items. Then slice the tempeh into strips, trying to get 20-30 strips out of your tempeh. Smash the garlic down, or run it through a press, reserving all its juices. Slice the red and green pepper into long 1/2 inch strips. Chop the chili pepper into quarter inch segments and remove the seeds. Cut the scallons into 6 inch segments, and cut these in half, lengthwise. Drain the tempeh, and marinate with the tamari soy sauce and garlic. Heat up a heavy skillet to hot, and cook each tortilla, flipping them, and using a spatula to punch them back down should they rise. Remove to a plate, cover with paper towels, to keep warm. In a skillet, add the oil at medium high heat. Add the tempeh, and fry until brown. Remove to paper towels. Cook the peppers in that skillet a few minutes and then add the scallions for about 30 seconds. On each tortilla, align two or three strips of tempeh, as well as strips of pepper and onion. Sprinkle in any chili pepper. Fold each tortilla into fajita form – fold bottom up, then the two sides inwards. Serve immediately.

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Ingredients:
6 green bell peppers, medium large
corn bread, a 9×9 pan
1 teaspoon olive oil
1 onion, chopped
16 ounces diced fire roasted tomatoes
2 1/4 ounces sliced ripe olives
10 ounces frozen corn, thawed and drained
1/3 cup raisins
4 ounces fat-free monterey jack cheese or 4 ounces fat-free cheddar cheese
1 teaspoon ground sage
1 tablespoon chili powder

Preparation:

Preheat the oven to 350 degrees F. Set a large pot of water to boil. Slice the tops off the peppers. Discard the stems and seeds. Finely chop the tops. Blanch peppers in boiling water for about 1-2 minutes per side, then rinse in cold water and set to drain. Place the oil and onion in a non-stick dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender and browned. Add the chopped pepper and stir for about 1 more minute. Remove from the heat. Add the tomatoes, olives, corn, raisins, sage and chili powder; stir. Stir in the corn bread (it will crumble) and 3/4 cup of the cheese. Spoon the filling into the peppers. Top with the remaining 1/4 cup cheese. Place the peppers in a baking dish and bake for about 20-30 minutes or until heated through.

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Ingredients:

1 lb boneless skinless chicken breast, cut into small strips
1 tomato, chopped
1 small onion, sliced
2 garlic cloves, minced
1/2 green bell pepper, cut into strips
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
2 limes, juice of
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon chili powder
tortillas
guacamole (optional)
sour cream (optional)

Preparation:

Place the sliced onion in the crock pot. In a small bowl, combine the seasonings with the lime juice. Add the chicken strips and toss well. Pour the chicken and juices over the onion in the crock pot. Cover and cook for about 6-8 hours. Stir in the pepper strips during the last 30-45 minutes of cooking. Serve on tortillas, with guacamole, sour cream and tomatoes.

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Ingredients:

2 cups chopped cooked chicken
1 (32 ounce) carton chicken broth
1/2 cup long-grain rice
1 1/2 cups frozen corn kernels
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can diced green chilies
2 cloves garlic, finely chopped
1 cup water
1 (16 ounce) jar salsa
1 teaspoon dried oregano
1 teaspoon salt

Cilantro-chile cream
3 tablespoons finely chopped fresh cilantro
1 (4 ounce) can diced green chilies
1/2 cup sour cream
1 teaspoon lime juice

Preparation:

In a large saucepan, combine the water, chicken broth and garlic. Bring to a boil. Add the rice, salsa, oregano and salt. Cover the pan and reduce the heat to low. Cook for about 15 minutes, occasionally stirring. Add the chicken pieces, corn, beans and chilies. Continue cooking for about 5 more minutes (or until heated through). Serve in soup bowls, topping each serving with a dollop of cilantro-chile cream.

To make the cilantro-chile cream: combine cilantro, diced chilies, sour cream and lime juice in a small bowl, mixing well.

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