Carrot Raisin Cake
1 1/2 tsp. baking soda
1/4 cup warm water
1 1/2 cups finely shredded carrots
1/2 cup plain non-fat or low fat yogurt
3/4 cup sugar
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
1 egg
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1 cup raisins or craisins
1 cup whole wheat flour
1 cup all purpose flour
Preheat oven to 325 degrees. In a small bowl, combine the baking soda and warm water. Set aside. In a large bowl combine the carrots, yogurt, sugar, applesauce, oil, egg, cinnamon, nutmeg, cloves, salt and raisins or craisins. Stir in the flours, then stir in the baking soda mixture. Pour the batter into an 8 or 9-inch square baking pan. Place the pan in the hot oven and bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before turning it out on a rack to cool completely.
Salsa Chicken
1 Tbsp. olive oil
3 lg. garlic cloves, minced
1 1/2 cups chopped onion
1 lg. sweet red pepper, cut into small dice
1 pound boneless, skinless chicken breast, cut into 1-inch chunks
2 cups fresh tomatoes, peeled and diced
1 small head broccoli, stems sliced, flowerets cut into bite sized pieces, steamed for 3 minutes
1 16 oz. kidney beans, drained and rinsed
1 cup medium hot salsa
1/4 cup chopped cilantro (optional)
Salt and pepper to taste
In a large nonstick skillet or Dutch oven, heat the olive oil add the onions and garlic and sauté for 3-4 minutes until softened. Add red bell pepper and sauté another 2-3 minutes. Add the remaining ingredients and bring to a boil over medium heat. Stir gently, reduce heat, cover the pot, and simmer for 5-7 minutes or until chicken is just done. Check for seasonings before serving. Serve over rice, pasta or mashed potatoes. This can be made up to 2 days in advance and heated before serving. Serves 6.