Middle Eastern Chicken & Chickpea Stew Middle Eastern Chicken & Chickpea Stew

This quick, protein-rich chicken stew recipe gets great flavor from cumin, lemon juice and garlic. Make a double batch and freeze it for a quick healthy dinner. Serve the stew with couscous and steamed broccoli.

• 
• By: EatingWell Test Kitchen

Ingredients 4 servings

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• 4 cloves garlic, finely chopped
• 3/4 teaspoon salt, divided
• 1/4 cup lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground pepper

• 1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 14-ounce can no-salt-added diced tomatoes
• 1 15-ounce can chickpeas, rinsed
• 1/4 cup chopped flat-leaf parsley

Beet & Shrimp Winter Salad Beet & Shrimp Winter Salad

This healthy dinner salad recipe gets its staying power from protein-packed shrimp and fiber-rich barley. With a simple red-wine vinaigrette, this quick salad makes just one serving but is easy to double or triple. Look for precooked beets with other prepared vegetables in the produce department.

• 
• By: EatingWell Test Kitchen

Ingredients 1 serving

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Original recipe yields 1 servings

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Nutrition per serving may change if servings are adjusted.

• Salad
• 2 cups lightly packed arugula
• 1 cup lightly packed watercress
• 1 cup cooked beet wedges
• 1/2 cup zucchini ribbons (see Tip)
• 1/2 cup thinly sliced fennel
• 1/2 cup cooked barley
• 4 ounces cooked, peeled shrimp (see Tip), tails left on if desired

• Fennel fronds for garnish
• Vinaigrette
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red- or white-wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon minced shallot
• 1/4 teaspoon ground pepper
• 1/8 teaspoon salt

Fanta Cake

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Prep: 25 mins

Cook: 40 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Delicious moist cake with endowed with a fair amount of orange fizz.

Ingredients

• 4 whole Eggs
• 2 cups Sugar
• 1 teaspoon Vanilla
• 1 cup Canola Or Vegetable Oil
• 3 cups Flour
• 1-½ cup Fanta Orange Soda
• 1-½ teaspoon Baking Soda

Preparation

Preheat oven to 375°F. Butter and flour two 9-inch round cake pans.

In a large stand mixer bowl, on medium-high speed, beat eggs, sugar, vanilla and oil until pale yellow and fluffy. Add flour and Fanta to the batter. Mix for another minute. Stir in baking soda, beat until incorporated.

Bake at 375°F for 10 minutes. Reduce oven heat to 350°F and bake for another 18–25 minutes.

If desired, frost with cream cheese frosting.

Recipe adapted from Food.com.

Roasted Sweet Corn and Apple Bisque

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Prep: 15 mins

Cook: 25 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

A light and satisfying soup that welcomes the cool fall weather.

Ingredients

• 3 ears Sweet Corn
• 6 Tablespoons Butter, Divided
• 2  Russett Potatoes
• 1  Carrot
• 1  Medium Onion
• 2 sprigs Fresh Thyme
• 2 Tablespoons Chicken Base
• 1 quart Water
• 1  Apple
• 3  Green Onions
• 1 cup 2% Milk
• Salt And Pepper, to taste

Preparation

Husk corn and place directly on grill to roast, turning kernels brown. You can use a gas stove as well, laying corn directly on grate above flame. Once corn is brown, remove and allow to cool enough to be able to cut from the cob.

Cut corn from cob. Remove 1 cup corn and place remaining corn in stock pot over medium heat with 3 tablespoons butter.

While corn is cooking (it will release sweet starch), peel and dice potatoes and carrot into 1/4-inch pieces and add to corn. Dice onion and add to pot as well. Drop thyme into pot and __cook until potatoes are fork-tender, about 7–10 minutes.

Add chicken base and water. Peel and dice apple and add to pot. Continue to __cook for 5 minutes over medium heat. Remove thyme sprig and discard.

Using emulsion (stick) blender, blend mixture until thick and creamy, about 3 minutes. Add milk and reserved corn.

Dice green onion and add to soup. Simmer for 10 minutes. Salt and pepper to taste and add remaining butter. Serve.