Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing

This was not very good. I thought it tasted like mayonnaise, onions and pasta. Had D not told me the name of it, I would have never guessed there was Dijon in it.
From D: We don't need to have it again.

Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing

The tangy dressing contrasts well with the smoky bacon, sweet bell pepper, and red onion.
Yield: 8 servings (serving size: 1 cup salad and about 1 teaspoon bacon)

Dressing:
1/2 cup (4 ounces)
1/3-less-fat cream cheese
1/4 cup chopped shallots
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt

Salad:
8 ounces uncooked large elbow macaroni
2/3 cup fresh green peas
2/3 cup finely diced red bell pepper
2/3 cup finely diced red onion
1/2 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
3 lower-sodium bacon slices, cooked and crumbled

To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.

To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.

CALORIES 208 (30% from fat); FAT 7g (sat 3.2g,mono 2.2g,poly 1.4g); IRON 1.5mg; CHOLESTEROL 16mg; CALCIUM 44mg; CARBOHYDRATE 29.1g; SODIUM 454mg; PROTEIN 8.6g; FIBER 2.3g

Cooking Light, JULY 2006

Chicken Tikka Masala

I got this recipe from Hope who got it from her sister who got it on Allrecipes.com.
LOVED it.

It was very easy, and when I plugged it into Sparkpeople was surprised at how low the calories were considering the ingredients.

We had with rice.

Chicken Tikka Masala

Photo by ALB

INGREDIENTS:
1 cup plain yogurt (used FF Greek Yogurt)
1 Tbs lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper (used 1/2 tsp because 2 was too much)
2 tsp freshly ground black pepper
1 Tbs minced fresh ginger
1 tsp salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces (I used 22 oz of chicken)
4 long skewers (didn't use)

1 Tbs butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp ground cumin
2 teaspoons paprika
1 tsp salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream (used 1/2 C 1/2 and 1/2)
1/4 cup chopped fresh cilantro

DIRECTIONS:
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat. (didn't do)
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. (Sauteed the chicken in a pan without all the skewers or grill)
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Garnish with fresh cilantro.

Calories: 458.5
Fat: 27.5g
Cholesterol: 180.8 mg
Sodium: 1638.4 mg
Total Carbs: 12.5g
Fiber: 2.3 g
Protein: 41.0 g

4 Smart Points (my additions/subtractions at 4 1C servings)

Peppery Pasta with Arugula and Shrimp

Both D and I enjoyed this dish. He said it was like a scampi. He thought it should be more peppery but I thought it was fine. He didn't make 4 servings of pasta, but used everything else. So we had 2 servings.

D also liked the richness the butter added.

Peppery Pasta with Arugula and Shrimp

Splitting the shrimp in half helps a small amount stretch further. You can sub baby spinach for arugula, if you prefer.
Yield: 4 servings
Cost per Serving: $2.15

1 tablespoon minced fresh garlic, divided
1 1/4 teaspoons black pepper, divided
1/2 teaspoon salt, divided
1 (5-ounce) package fresh baby arugula
4 quarts water
8 ounces uncooked linguine
1 tablespoon olive oil
1/2 pound peeled and deveined medium shrimp, cut in half horizontally (we used 1#, which after peeled and deveined is 12 oz. Didn't cut in half.)
2 tablespoons minced shallots
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon butter
1/2 cup (2 ounces) shaved fresh Romano cheese

1. Combine 2 teaspoons garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula in a large bowl; toss well.

2. Bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 10 minutes or until al dente; drain. Add hot pasta to arugula mixture, and toss well until arugula wilts.

3. Heat oil in a large skillet over medium-high heat. Add shrimp, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; sauté 1 minute. Add remaining 1 teaspoon garlic and shallots; sauté 1 minute or until shrimp are done. Remove shrimp from pan. Add broth and juice to pan, scraping pan to loosen browned bits; cook 5 minutes or until liquid is reduced by half. Return shrimp to pan. Remove from heat; stir in butter.

4. Arrange 1 1/2 cups pasta on each of 4 plates. Spoon 1/3 cup shrimp mixture over each serving. Top each serving with 2 tablespoons cheese.

CALORIES 409 ; FAT 12.5g (sat 5g,mono 4.5g,poly 1.1g); CHOLESTEROL 107mg; CALCIUM 231mg; CARBOHYDRATE 46g; SODIUM 671mg; PROTEIN 26.1g; FIBER 2.1g; IRON 3.3mg

Cooking Light, APRIL 2010

Oregano and Lime Roasted Chicken Breasts

If you got this recipe from the mag and not the website, and made it with skinless/boneless chicken, you missed the point of the article.

D made this. It was really good. Juicy and flavorful. We both really enjoyed it.
I prepped it. I subbed one tsp of dried oregano for the fresh. We had rice and salad as a side. Will have again.

Oregano and Lime Roasted Chicken Breasts

Myth-Buster Recipe. A chicken breast will always be lean—skinned or not. If you're tired of plain skinless, boneless chicken breasts, splurge on the skin-on option from time to time.
Yield: 4 servings (serving size: 1 breast half and about 2 1/2 tablespoons sauce)

Chicken:
1 tablespoon chopped fresh oregano (used 1 tsp of dried oregano)
2 teaspoons grated lime rind
1 teaspoon ground cumin
2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
4 bone-in, skin-on chicken breast halves (about 3 pounds) (used thighs...cheaper)
2 teaspoons olive oil
1/2 teaspoon salt

Sauce:
1 tablespoon all-purpose flour
1/4 teaspoon ground cumin
1 cup fat-free, less-sodium chicken broth
1 tablespoon tequila
1/2 teaspoon lime juice

1. To prepare chicken, combine first 5 ingredients in a small bowl. Loosen skin from breast halves by inserting fingers, gently pushing between skin and meat. Rub the oregano mixture evenly under loosened skin of each breast half. Arrange chicken breasts in a shallow dish; cover and refrigerate at least 4 hours.

2. Preheat oven to 375°.

3. Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to pan, skin side down; cook 5 minutes or until browned. Turn chicken over, and transfer to oven. Bake at 375° for 25 minutes or until chicken is done. Remove chicken from pan, reserving 1 1/2 tablespoons drippings; set chicken aside, and keep warm.

4. To prepare sauce, heat reserved drippings in pan over medium-high heat. Add flour and 1/4 teaspoon cumin to pan, and cook for 30 seconds, stirring constantly with a whisk. Add chicken broth, 1 tablespoon tequila, and lime juice, scraping pan to loosen browned bits. Bring to a boil, and cook until reduced to about 2/3 cup (about 2 minutes), stirring occasionally. Serve with chicken.

CALORIES 446 ; FAT 18.8g (sat 4.9g,mono 8.1g,poly 3.8g); CHOLESTEROL 167mg; CALCIUM 46mg; CARBOHYDRATE 2.9g; SODIUM 534mg; PROTEIN 60.2g; FIBER 0.7g; IRON 2.6mg

Cooking Light, APRIL 2010

Spaghetti with Sausage and Simple Tomato Sauce

Yum! There is a local chain restaurant that D and I have gone to twice, but 2 servings of pasta is $30 (really? Spaghetti is $2/2lbs.). So we stopped going. This reminded me of the restaurant.

D said it was very easy to make. It was very flavorful (due to the frest basil), and it had a nice spice from the red pepper and sausage. We really liked it.

We had with spinach salad.

Spaghetti with Sausage and Simple Tomato Sauce

This versatile Italian dish goes from stovetop to table in less than 30 minutes. Serve with a simple salad for a filling weeknight meal.
Preparation Time: 30 minutes minutes
Yield: 4 servings (serving size: 1 1/4 cups pasta, 2 tablespoons cheese, and 1 tablespoon basil)

8 ounces hot Italian turkey sausage links (we used regular)
8 ounces uncooked spaghetti
1 (28-ounce) can no-salt-added whole tomatoes, undrained
2 tablespoons olive oil
1/2 teaspoon crushed red pepper
5 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 cup torn fresh basil
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

1. Preheat broiler.

2. Arrange sausage on a small baking sheet. Broil sausage 5 minutes on each side or until done. Remove pan from oven (do not turn broiler off). Cut sausage into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Broil sausage slices 2 minutes or until browned.

3. Cook pasta according to package directions, omitting salt and fat; drain.
4. Place tomatoes in a food processor; process until almost smooth. Heat olive oil in a large nonstick skillet over medium-high heat. Add crushed red pepper and minced garlic; sauté 1 minute. Stir in tomatoes, sugar, and salt; cook 4 minutes or until slightly thick. Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano-Reggiano.

CALORIES 460 ; FAT 16.9g (sat 5.1g,mono 8.1g,poly 2.8g); CHOLESTEROL 57mg; CALCIUM 253mg; CARBOHYDRATE 53.3g; SODIUM 895mg; PROTEIN 24.4g; FIBER 4g; IRON 4.7mg

Cooking Light, APRIL 2010

Fresh Mint Ice Cream

Hmm! I want to like this considering it was a PITA to make. But it doesn't taste like Breyer's. It tastes like Wrigley's Spearmint Gum in ice cream form.

The prep was easy...I just don't like our ice cream maker because it takes over 24 hours (more like 48) at 0 degrees to freeze. The first time I tried, I got the same liquid in as I did out (albeit less due to spillage). The 2nd time trying (same mixture), I got a slushie (more liquid than frozen). I stuck the slush in the freezer and called it a day. The directions were confusing on the freezing part. Sounded like you stuck it in the freezer mold, never turning on the mixer, and then let it sit out in the open for an hour (why?). And then froze the liquid.

D wouldn't eat it.

Fresh Mint Ice Cream

This make-ahead creamy treat makes an ideal dessert for summertime entertaining.

Yield: 6 servings (serving size: about 1/2 cup)

2 cups 2% reduced-fat milk
1 cup half-and-half
1 (1-ounce) package fresh mint sprigs (I used .66 oz (the whole package for me))
3/4 cup sugar
Dash of salt
2 large egg yolks
Small fresh mint leaves (optional)

1. Combine milk, half-and-half, and mint sprigs in a medium heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand for 10 minutes.

2. Pour milk mixture through a fine sieve over a bowl, pressing slightly with a wooden spoon; discard solids. Return liquid to pan.

3. Place sugar, salt, and egg yolks in a bowl; stir with a whisk until pale. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly. Place pan in a large ice-filled bowl until custard cools completely, stirring occasionally. (From the 2nd try, stick it in the fridge after an hour in the ice bath). Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. (This must be some odd ice cream maker...mine, you freeze the can, put it on the mixer, turn it on, add the liquid and churn ofr 20-30 minutes, pour the slush out and stick in the freezer) Garnish with mint leaves, if desired.

CALORIES 207 ; FAT 7.6g (sat 4.4g,mono 2.4g,poly 0.5g); CHOLESTEROL 89mg; CALCIUM 148mg; CARBOHYDRATE 30.8g; SODIUM 84mg; PROTEIN 4.8g; FIBER 0.0g; IRON 0.2mg

Cooking Light, MAY 2010

Spinach, Caramelized Onion, and Bacon Pizza

This is one of those recipes where I started with the recipe and kind of went my own way.

I'm not really a fan of white sauce so I'm not sure why I picked it out. Anyway D and I thought the sauce was missing something (like being red). Yes! I go to restaurants and order red sauce on white pizza. So again not sure why...

But overall it was good. A bit of work though. We each had 2 servings.

Spinach, Caramelized Onion, and Bacon Pizza

You might never guess that this gourmet pizza is fiscally modest. Its cooking techniques render it rich: A tender homemade crust is topped with a garlic-enhanced white sauce, which is then embellished with fresh sautéed spinach, caramelized onions, bacon, and Parmesan.

Yield: 4 servings (serving size: 2 wedges)

Dough: (I used a Boboli)
1 cup bread flour, divided
1 cup warm water (100° to 110°)
1 teaspoon sugar1 package dry yeast (about 2 1/4 teaspoons)
1 3/4 cups all-purpose flour, divided
1/2 teaspoon salt
Cooking spray

Topping:
4 bacon slices, chopped (I used 6)
1 (10-ounce) package fresh spinach (I misread and used frozen...only needed half)
2 cups (1/4-inch-thick) sliced onion
2 teaspoons sugar
1 tablespoon butter
2 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
1 cup 2% reduced-fat milk
1 tablespoon cornmeal
1 cup (4 ounces) grated fresh Parmesan cheese (I had to use some Gruyere to get to a cup...only had 3/4C of Parm)

(I used Boboli).To prepare dough, lightly spoon the bread flour into a dry measuring cup, and level with a knife. Combine 1/2 cup bread flour, warm water, 1 teaspoon sugar, and yeast, stirring with a whisk. Let stand 15 minutes.
Lightly spoon 1 1/2 cups all-purpose flour into a dry measuring cup; level with a knife. Combine 1 1/2 cups all-purpose flour, 1/2 cup bread flour, and salt in a large bowl, stirring with a whisk.
Make a well in center of mixture. Add yeast mixture to flour mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 20 minutes.

To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside. Add spinach to drippings in pan; sauté 2 minutes or until wilted. Place spinach in a colander, pressing until barely moist. Add onion and 2 teaspoons sugar to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; cool.

(Preheat 450 if using a Boboli).

Melt butter in a medium saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 3 tablespoons flour and pepper, stirring with a whisk; cook 30 seconds. Gradually add milk, stirring constantly with a whisk. Cook 5 minutes or until thick and bubbly, stirring constantly with a whisk. (This will get very lumpy...add the flour to the milk and then add).

Preheat oven to 475º.

Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray adn sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. (Spray a cookie sheet with Pam and plop down the Boboli). Spread milk mixture evenly over dough; top with spinach and onion.

Bake at 475° for 20 minutes (Boboli is 5 minutes at 450). Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or until golden brown (3 minutes for Boboli). Cut pizza into 8 wedges.

CALORIES 529 (29% from fat); FAT 17.3g (sat 9.3g,mono 5.9g,poly 1g); IRON 6.3mg; CHOLESTEROL 39mg; CALCIUM 503mg; CARBOHYDRATE 71.4g; SODIUM 981mg; PROTEIN 26g; FIBER 4.4g

Cooking Light, APRIL 2003

Spicy Pork and Bacon Chili

Well it has bacon, and pork, so it should be really good. However D and I both thought this was just bland. The bacon's flavor was drowned out. It might pick up more flavor in the week, but this one is not a keeper.

Spicy Pork and Bacon Chili
Serves 8

Ingredients
1 lb sliced bacon (can use a little less)
1 (4 lb) pork shoulder, cut into 1-inch cubes
2 onions, chopped
1-2 fresh jalapeno chilies, seeded and chopped
2 tablespoons chopped fresh garlic (heaping tablespoons)
2 teaspoons dried oregano (rubbed between fingers to release flavors)
1/3 cup chili powder (yes 1/3 cup, or to taste)
1 tablespoon cumin (can use more)
1/4 teaspoon cayenne pepper
1 (14 ounce) can beef broth
1 cup brewed coffee
1 cup water
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans red kidney beans, rinsed and drained
salt and pepper
sour cream
shredded cheddar cheese

Directions
1. Cook the bacon in a large pot over medium heat until crisp; transfer to paper towels.
2. Drain about half of the bacon fat and leave the rest in the pot.
3. Season the cubed pork with salt and pepper.
4. Add to the pot and brown on all sides; then transfer to a plate.
5. Add in onion, garlic, oregano and jalapenos, and saute until the onions are soft, stirring often (about 3-4 minutes).
6. Add in the chili powder, cumin and cayenne pepper; stir for 1 minute.
7. Return the pork and bacon back to the pot along with any juices from the plate.
8. Add in broth, coffee, water and tomatoes; mix to combine.
9. Simmer uncovered, stirring occasionally until pork is very tender (about 2 hours).
10. Season with salt and pepper to taste.
11. Stir in the beans towards the end of cooking.
12. Serve with sour cream on the side.

Mushroom Ravioli with Parmesan-Chive Sauce

So we had this because it has carbs and we have a 12 mile run tomorrow.

D said it was a pain to make because it involved a lot of prep. I liked the Ravioli but the sauce needed tweaking. It was a little bland.

D said next time to add Porcini mushrooms for some salt. And add some wine to the sauce.

We had with a spinach salad. The Ravioli portion was a good size.

Mushroom Ravioli with Parmesan-Chive Sauce

Freeze leftover wonton wrappers in heavy-duty zip-top bags.

Yield: 2 servings (serving size: 7 ravioli and 3 tablespoons sauce)

Ravioli:
1/2 (8-ounce) package button mushrooms
1/2 (6-ounce) package presliced portobello mushrooms
1 teaspoon olive oil
1 teaspoon butter
2 tablespoons finely chopped shallots
1/8 teaspoon salt
14 wonton wrappers
1 teaspoon cornstarch

Sauce:
1/2 cup 1% low-fat milk
1 tablespoon all-purpose flour
2 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh chives
1/8 teaspoon salt
Dash of freshly ground black pepper
(D added shallots and garlic)

Remaining ingredient:
Fresh chives (optional)

To prepare ravioli, place mushrooms in food processor; pulse 10 times or until finely chopped. Heat oil and butter in a large nonstick skillet over medium-high heat. Add shallots, and sauté for 2 minutes. Add mushrooms and 1/8 teaspoon salt; cook 5 minutes or until moisture evaporates, stirring occasionally.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons mushroom mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch.

To prepare sauce, combine milk and flour in a small saucepan over medium-low heat; stir with a whisk. Cook 4 minutes or until slightly thickened, stirring frequently. Remove from heat; stir in cheese, 1 tablespoon chives, 1/8 teaspoon salt, and pepper. Set aside; keep warm.
Cook ravioli in boiling water 2 minutes or until tender. Drain. Serve with sauce. Garnish with fresh chives, if desired.

CALORIES 334 (22% from fat); FAT 8.2g (sat 3.5g,mono 3.3g,poly 0.8g); IRON 3mg; CHOLESTEROL 18mg; CALCIUM 410mg; CARBOHYDRATE 48.7g; SODIUM 896mg; PROTEIN 17.3g; FIBER 2.5g

Cooking Light, JUNE 2007

Devilish Chorizo Chili with Hominy

This chili was so easy to make. I used 39 oz of chorizo. 2 12-oz packs and 1 15-oz pack. Also I used the kind the notes said to avoid.

Taste was really good. It was spicy, but not sweating out of your pores. Although my nose ran. I still don't know what hominy is, but I put that in too. I just noticed I didn't put in oregano.

I like this one better than last week's which I said was excellent. Last week's tasted restaurant quality, but this one had that homemade taste that makes it a bit better, imo. Of course a ton of meat could have been why too.

Devilish Chorizo Chili with Hominy

Not only is this chili easy to make ahead, it actually improves with time. If you like your chili very spicy, add an extra teaspoon of chipotle powder.

Prep and Cook Time: 50 minutes.

Notes: Prepare chili up to two days ahead. Cool, cover, and chill; reheat before serving. Buy the best-quality chorizo you can find, preferably from a butcher or Mexican market, and avoid the type of chorizo that is very soft and sold in plastic casings; it tends to break down too much in cooking. Substitute another spicy uncooked sausage if you can't find good chorizo.

Other Time: 50 minutes minutes

Yield: Makes 8 servings

2 1/2 pounds uncooked chorizo sausages in natural casing
1 pound ground lean beef
2 large onions, chopped
5 cloves garlic, minced (I used 8 tsp...I have a big jar)
2 cans (7 oz. each) diced green chiles
1/4 cup chili powder
1 teaspoon ground chipotle chiles (I used chipotle chili powder)
2 teaspoons chopped fresh oregano (I forgot to put in)
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
1 1/2 cups (12 oz.) ale or other hearty beer (I used a Belgian Pale Ale...something I had in the fridge that I didn't care to drink, but saved for something like this)
2 cans (15 oz. each) yellow hominy, drained (used white hominy)
Salt

1. Squeeze sausages from casings into a 6- to 8-qt. pan over high heat; discard casings. Add beef, onions, and garlic. Stir occasionally over high heat, breaking sausages and beef into small pieces, until meat is browned and onion is soft, about 10 minutes. Spoon off and discard fat.

2. Add green chiles, chili powder, chipotle chiles, oregano, and cumin. Cook, stirring, 1 minute.

3. Stir in tomatoes, ale, and hominy. Bring to a boil; reduce heat, cover, and simmer 30 minutes, stirring occasionally. Add salt to taste.

Note: Nutritional analysis is per serving.

CALORIES 512 (54% from fat); FAT 31g (sat 11g); CHOLESTEROL 90mg; CARBOHYDRATE 32g; SODIUM 1523mg; PROTEIN 27g; FIBER 6.6g

Sunset, OCTOBER 2006