If the thought of cooking the big bird makes you want to head for the hills, why not try the smaller cousin of the poultry family? Good old reliable chicken—make it organic and free-range, the lifestyle makes the chicken taste much better.
If you can’t find a great looking fresh mango, try frozen. You’ll need about 1 1/2 cups (375 mL) frozen mango thawed to replace the large ripe fresh mango.
14 oz (400 g) boneless, skinless free-range chicken breasts cut into 4 equal pieces
1 - 14 fl oz (398 mL) can apricots
3 Tbsp (45 mL) frozen orange juice concentrate
1/3 cup (75 mL) mango chutney
1 Tbsp (15 mL) low sodium soy sauce
1 large really ripe mango
Preheat oven to 425 F (220 C). Line 8-inch square (2 L) metal baking pan with wet parchment paper* or spray with oil. Lay the chicken on top.
Drain the apricots, making sure to reserve 1/3 cup (75 mL) of the liquid. Set the apricots aside.
Mix the reserved liquid together with orange juice concentrate, mango chutney, and soy sauce. Pour over the chicken. Bake in oven for 20 to 25 minutes or until chicken is done.
While chicken cooks; cut and peel mango. Cut into 1 in (2 cm) slices. Set aside, along with apricots.
When chicken is cooked (an internal temperature 165 F  is reached), drain liquid into medium frying pan. Leave chicken in pan and cover.
Turn heat to medium-high and add apricots and mango to liquid. Bring to boil and leave to reduce for about 5 minutes or until slightly thickened, stir occasionally.
Remove chicken from pan and divide evenly among 4 plates. Spoon fruit and sauce over chicken. Serve with brown rice and your favourite green vegetable.
Makes 4 servings.
*If you are using wet parchment paper, tear off a piece that is approximately 2 inches (5 cm) larger than the pan, run under cold water until really wet, wring out, and place in pan.
Each serving contains: 300 calories; 30 g protein; 2 g total fat (0.5 sat. fat, 0 g trans fat); 38 g carbohydrates; 3 g fibre; 300 mg sodium
source: "Thanksgiving Dinner Made Easy", alive #324, October 2009
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.