Chicken, zucchini & corn enchiladas

Active: 25 minutes; Total: 55 minutes; Serves: 8

Tomatoes, crushed	28 ounces
Onions, white, diced; divided	2 large
Garlic	2 cloves
Chile pepper, dried, chipotle or ancho	1
Chili powder	1 ½ tablespoons
Oregano, dried (preferably Mexican)	1 ½ tablespoons
Cumin, ground	1 ½ teaspoons
Salt	½ teaspoon
Tortillas, corn	16
Zucchini, diced	2 cups
Corn kernels	2 cups
Cheese, cheddar, shredded	2 cups
Chicken, rotisserie	2 cups

1. Preheat the oven to 425°F. 
2. Combine the tomatoes, 1-cup onions, garlic, chile, chili powder, oregano, cumin, and salt in a blender; puree until smooth, about 1 minute. 
3. Spread ½-cup sauce in a 9-by-13-inch baking dish. 
4. Layer four tortillas over the sauce. 
5. Top with ½-cup zucchini, ½-cup corn, ½-cup cheese, ½-cup chicken, and ¼-cup onion; repeat the layers twice. 
6. Top with the remaining tortillas, zucchini, corn, chicken, and onions. 
7. Spread the remaining sauce on top. 
8. Coat a large piece of foil with cooking spray, and cover the baking dish tightly; bake the enchiladas for 10 minutes. 
9. Remove the foil, and sprinkle the remaining ½-cup cheese. 
10. Continue baking until the cheese is melted and the edges are staring to brown, 15 to 20 minutes longer. 

Recipe from Eating Well. 

High-flying turkey & black bean chili

Beans, black, cooked, rinsed	30 ounces
Lime juice, freshly squeezed
Salt, sea
Oil, extra-virgin olive	3 tablespoons
Onion, yellow, chopped	1 large
Garlic, minced	1 clove
Jalapeño, deribbed, chopped	1
Chili powder	2 teaspoons
Ancho chili powder	1 teaspoon
Paprika, smoked	1 teaspoon
Cumin, ground	1 teaspoon
Oregano, dried, gently crushed in your hand	1 teaspoon
Cinnamon, ground	½ teaspoon
Turkey, ground	1 pound
Tomatoes, fire roasted, crushed	28 ounces
Piquillo peppers, roasted, chopped	2
Maple syrup, grade B	1 tablespoon
Lime juice, freshly squeezed
Cilantro avocado cream
Avocado, halved, flesh scooped out	1
Water	2 tablespoons
Lime juice	¾ teaspoon
Cilantro, coarsely chopped	2 teaspoons
Salt	¼ teaspoon

1. In a bowl, combine the beans with a spritz of juice and a pinch of salt; set aside. In a 6-quart pot, heat the oil over medium heat. 
2. Add the onions and a pinch of salt, and sauté for 3 minutes, until the onions are translucent. 
3. Add the garlic, jalapeño, chili powder, ancho powder, paprika, cumin, oregano, and cinnamon, and sauté for another minute. 
4. Add the turkey, and break up the meat with a wooden spoon, and brown for about 3 minutes. 
5. If the pan is too dry or the spices stick, pour in a little juice from the tomatoes to deglaze the pan, stirring with the wooden spoon to loosen any bits stuck to the pan. 
6. Add the tomatoes and another pinch of salt, then the peppers and beans; stir to combine. 
7. Bring to a simmer over medium-low heat, then cover and simmer for 20 minutes, stirring occasionally. 
8. Remove the cover and simmer for 10 minutes more, stirring occasionally. 
9. Stir in the maple syrup. 
10. Taste, and add the lime juice and salt, as needed. 
11. Place the avocado, water, juice, cilantro, and salt in a blender, and process until smooth, about 1 minute; transfer to a small bowl. 
12. Serve the soup in bowls garnished with a dollop of the cilantro avocado cream. 

Recipe mildly adapted from The Healthy Mind Cookbook by Rebecca Katz.

Paneer marsala

Brussels sprouts with toasted hazelnuts & apple cider-chile butter sauce

Brussels sprouts, trimmed; halved or quartered, if large	1 pound
Olive oil, extra-virgin	3 tablespoons
Rosemary, freshly chopped	½ teaspoon
Salt, kosher
Pepper, freshly ground
Hazelnuts, coarsely chopped	¼ cup
Apple cider, unfiltered	1 cup
Shallot, minced	1 tablespoon
Espelette pepper, Aleppo chile, cayenne pepper, or other chile powder	Big pinch +
Butter, unsalted, very cold	2 tablespoons

1. Preheat the oven to 400°F; line a large rimmed baking sheet with foil. 
2. In a large bowl, toss the sprouts with oil and rosemary; season with salt and pepper. 
3. Spread in a single layer on the baking sheet; roast until tender, about 15 to 18 minutes. 
4. During the last 5 minutes or so of roasting, spread the nuts on a small baking sheet, and slide into the oven; cook until lightly toasted.
5. In a small saucepan, combine the cider, shallot, and pepper; bring to a simmer over medium-high heat. 
6. Cook, stirring and scrapping the sides of the pan occasionally with a spatula, until the liquid is reduced to about 2 tablespoons, about 15 to 20 minutes. 
7. Add the butter, stir until most of the butter is incorporated, the remove the pan from heat as you work in the last of the butter. 
8. Whisk in ¼ teaspoon salt, then adjust seasoning with salt and pepper. 
9. Mound the sprouts on a platter, and drizzle the sauce over the top. 
10. Sprinkle the nuts over the top, and serve immediately with any remaining sauce. 

Recipe adapted from Modern Sauces by Martha Holmberg

Slow-cooker chicken molé

Chicken breast, bone in, skinless; cut off meat reserving bone	2 pounds
Tomatoes, diced	14 ½ ounces
Beer, lager	¾ cup
Chocolate, semisweet, broken into piece	2 ounces
Cornmeal, yellow	3 tablespoons
Onion, finely chopped	1 small
Garlic, finely chopped	2 cloves
Raisins, chopped	¼ cup
Prunes, pitted, chopped	8
Sesame seeds, toasted	2 tablespoons + ½ tablespoon
Ancho chile, ground	1 tablespoon
Chipotle chile, ground	½ teaspoon
Salt	1 ½ teaspoons
Cinnamon, ground	1 teaspoon + ½ teaspoon
Cloves, ground	Pinch

1. In a 4-quart slow cooker, combine the tomatoes with their juices, beer, chocolate, cornmeal, onion, garlic, raisins, prunes, 2 tablespoons sesame seeds, ground chiles, salt, 1 teaspoon cinnamon, and the clove; stir to mix. 
2. Tuck the bones down into the sauce, place the breasts on top, and spoon some of the sauce over the breasts. 
3. Cover and cook on low for 6 hours, until the chicken is tender and cooked through and the sauce is thick. 
4. Transfer the chicken to a cutting board, and shredded into bite-sized chunks.
5. Discard the bones in the sauce.
6. Add the remaining ½ teaspoon cinnamon to the sauce and, using a hand-held immersion blender, puree until smooth. 
7. Return the chicken to the sauce and stir to coat well.
8. Sprinkle with the remaining toasted sesame seeds, and serve with steamed rice and sautéed zucchini. 

Recipe adapted from Slow & Easy by Natalie Haughton