Berry Strata

For all you bread pudding junkies this is for you!

Over 400 degrees for 40 minutes. Serves 6.

1/4 C. Orange Juice
1/2 C. Sugar
1 C. Berries
1/2 C. Ricotta Cheese
1 C. Whole Milk
4 Large Eggs
4 Pieces of bread, torn.

Whisk eggs and milk together, add O.J., sugar and ricotta cheese. Fold in berries and bread.  Place in pie pan or square baking dish. Refrigerate for one hour.  (up to 6 hours)

Serve warm with fresh whipped cream.

Chicken and White Bean Chili

This is so yummy on a cold night, filled with mega protein!

Serves 8 people.  Only 270 calories per serving, 26 g of protein.

1 T olive oil
2 Yellow onions, chopped
5 Garlic cloves, chopped
2 lb boneless, skinless chicken thighs, diced into small pieces
1 can roasted green chilies
1 Jalapeno, chopped (remove the seeds, if you can't handle the burn)
1 Anaheim pepper, chopped
2 tsp Cumin
1 tsp Oregano
1/2 tsp Cayenne pepper
4 C Low sodium chicken stock
1 Can cannellini beans, drained
Kosher salt and fresh ground pepper to taste

A few T chopped cilantro
Greek yogurt (to top)

1/4 C cheddar cheese

Heat olive oil in pot, add garlic, onion.  Cook about 3 minutes.  Raise the heat to med-high and add chicken, chilies, peppers and spices.  Cook for about 8-10 minutes.

Add chicken stock and beans.  Bring mixture to a boil, lower the heat and simmer.   Simmer uncovered for about 20 minute (or longer, all the flavors will marry and taste even better the longer it simmers).

Top with cheese and a dollop of Greek yogurt and cilantro.

Italian Seafood Stew

Super easy!  Super satisfying and healthy!
Serves 4
Only 436 calories per serving with 48 g of protein!

1 T Olive Oil
1 Bulb of fennel divided from roots (sometimes I use kale instead or baby bok choy)
1 Onion diced
6 Garlic cloves roughly chopped
1/4 tsp Fennel seeds
1 tsp Red pepper flakes (more if you like heat)
1 Can whole peeled tomatoes
12 oz Clam juice
1 C Chicken stock (I use low sodium)
1 1/2 C Red wine (pinot works well)
2 Bay leaves
1/2 tsp thyme
Kosher salt and fresh ground pepper (to taste)
1 lb firm white fish, season with old bay  (I like halibut or cod)
1/2 lb medium shrimp (not cooked, peeled and deveined)

12-16 fresh mussels, scrubbed and debearded  (use a stiff-bristled brush under cool running water to remove sand and grit.   They should close when you scrub them, discard any that stay open).  

Add olive oil to large saucepan over medium heat.  Add onion, garlic, fennel, fennel seeds, red pepper flakes.  Saute for 5 min.

Lightly crush tomatoes and add, discard juice.  Add clam juice, chicken stock, wine, bay leaves and thyme.  Bring to a simmer.  Cook for 5 minutes, season with salt and pepper.

Add shrimp, fish and mussels in pan.  Cook until the shrimp are pink and the fish is firm, about 8 minutes.  Garnish with fennel or fresh Italian parsley.