Tuesday Recipes

Mango Cilantro Salsa (serves 4)

1 medium mango diced
1/2 cup red pepper, chopped
1/4 cup red onion chopped
2 tsp jalapeno pepper, minced
1 clove garlic minced
2 tbsp. lime juice freshly squeezed

Combine all ingredients and refrigerate for at least 2-4hrs before serving.

Lemon Yogurt Chicken Kabobs (serves 2)

1/4 cup onion grated
6oz plain fat free yogurt
6tbsp lemon juice, freshly squeezed
black pepper to taste
paprika to taste

10oz chicken breast cut into 10 pieces
1/2 cup green pepper cut into 1" cubes
1 small onion quartered
1 cup mushroom caps
2 small tomatoes quartered

Combine first five ingredients for marinade. Pour into a dish and add chicken.  Refrigerate for 30min to 24hrs.  Prepare kabobs by alternating pepper, chicken, onion, mushrooms and tomatoes on skewers.  Broil 4 inches from heat for 8-10 min, turning once.

If you are using wooden skewers make sure you soak them in water prior to use.

Halibut with Apples and Ginger


1/2 cup onion chopped
1tbsp lime or lemon juice, freshly squeezed
1tsp fresh ginger, julienned
1tbsp fat free plain yogurt
black pepper to taste
5oz halibut
1/2 tsp paprika
1 small apple peeled, cored and cut into wedges
fresh parsley

Preheat oven to 350 degrees F.  Combine onion, lime/lemon juice, ginger, yogurt and pepper into a small bowl.  Gently place halibut in marinade and set aside for 30min.  Cut sheet of foil and place halibut in centre.  Spoon marinade over halibut and sprinkle with paprika.  Arrange apple wedges on top of halibut.  Fold foil over fish, allowing space for steam.  Bake for 10-15 min. Garnish with parsley