Do you need a fast dinner to feed the family? Try this easy to prepare meal that also delivers one-third of their daily fibre requirement…and they’ll never know it.

1 pkg (500 g) Catelli Smart Penne Rigate pasta

30 mL (2 tbsp) olive oil

3 boneless, skinless chicken breasts, cut into strips

250 g (1/2 lb) mushrooms, halved

1 red or yellow pepper, chopped

1 jar (700 mL) meatless pasta sauce

30 mL (2 tbsp) chopped fresh parsley

Salt and freshly ground pepper

• Cook penne rigate according to package directions.

• Heat oil in a skillet set over medium-high heat; sauté chicken until golden.

• Remove and set aside. Add mushrooms and pepper; sauté until tender.

• Stir in pasta sauce, parsley and reserved chicken; heat through.

• Season to taste with salt and pepper.

• Serve sauce over hot penne rigate.

Serves 4 / Prep time: 15 minutes

www.newscanada.com

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Citrus Chicken Stir Fry Wraps

(NC)—Busy training schedules need not lose out to healthy meals with this portable rice wrap. Packed with the essentials – energy enhancing carbohydrates, fibre and protein – athletes can rest assured they are receiving the necessary nutrients for optimal performance.

2 cups trimmed, cut into small pieces, broccoli (may use frozen) 500 mL

1 lb boneless, skinless chicken breast, cut into strips 500 g

1 tbsp cornstarch 15 mL

1 tbsp canola oil 15 mL

6 green onions, cut into 1-inch (2.5 cm) pieces 6

2 cloves garlic, minced 2

1/4 cup hoisin sauce 50 mL

1/4 cup water 50 mL

1 orange, peeled and cut into segments 1

1 cup cooked, U.S. long grain brown rice 250 mL

4 10-inch (25 cm) flax seed whole grain wraps 4

8 sprigs, fresh cilantro 8

In a small glass bowl, microwave broccoli until tender crisp, about 3 minutes. (If using frozen, thaw by placing broccoli in a colander and running it under hot tap water for about 30 seconds). Drain.

In a small bowl, toss chicken with cornstarch until coated. In a large skillet, heat oil over medium-high heat. Brown chicken on all sides, about 3 minutes. Transfer to a plate. In the same skillet, add green onion, garlic, hoisin, water, oranges and broccoli. Cook until onions soften and sauce thickens slightly, about 2 minutes. Add chicken back to skillet and remove from heat.

To assemble: divide rice over the middle third of each wrap. Arrange chicken mixture over top and place cilantro over each. Fold in sides and roll to enclose the filling. Can be served warm, room temperature or cold.

Makes 4 servings.

PER SERVING: about 430 cal, 34 g pro, 9 g total fat (1 g sat fat), 49 g carb, 6 g fibre, 65 mg chol, 520 mg sodium. %RDI: iron 15%, calcium 6%, vit A 20%, vit C 70%

Source: www.riceinfo.com

- News Canada

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(ARA) – Summertime brings out the best in family meals — fresh vegetables and fruit, fresh-air dining and a fresh opportunity for parents to maintain their commitment to feeding their kids well.

According to a recent study by Ohio State University and published in the Journal of the American Dietetic Association, of children ages 2 to 5, less than 22 percent meet recommendations for their daily vegetable intake and for children ages 6 to 11, it’s less than 16 percent.

“With a little creative know-how, it’s easy to create summer meals that are full of veggies, value, variety and versatility,” says Sylvia Klinger, a registered dietitian, mother of two and member of the Ragu nutrition advisory panel.

Klinger offers some tips for adding more of the good stuff to your kids’ diets this summer.

* Eat out … side: Spend less time in the kitchen with quick and easy recipes like Chicken Margherita. Once the meal is ready to go, dine together on the patio, or spread a picnic blanket on your lawn for a special summer celebration.

* Nurture natural nutrition: Use the summer break to teach your kids about satisfying and nutritious meals. Bring them along to the farmers market, or take a special trip to a local farm. Let them select from among the fresh, brightly colored vegetables, then decide as family how to prepare them.

“One of the easiest ways to incorporate veggies into children’s diets is to use a great tasting tomato sauce like Ragu Old World Style pasta sauce, which provides more than a full serving of vegetables in every half-cup of sauce,” says Klinger. “It also contains vitamins A and C, anti-oxidants and lycopene. Add even more vegetables by combining with your farm-fresh suggestions for a delicious veggie pizza.”

* Skip the sweets, but delight in dessert: Keeping dinner healthy doesn’t have to mean sacrificing dessert. Take advantage of the abundance of fruits in the summer to make dessert as healthy as the main course. Slice up a juicy watermelon or freeze fruit juice in a cup with fresh fruit for your own homemade ice pops.

* Switch up summer snacking: Being out of school means kids have more free time to snack. While eating frequent, small meals is a good idea, it’s important to keep kids focused on the good stuff. Get in the habit of switching from junk food to healthy bites by preparing good-for-you snacks in advance.

For nutritious meal inspiration and delicious recipes visit www.Ragu.com.

Try these kid-friendly recipes the whole family is sure to love:

Chicken Margherita

Makes four servings. Prep time: 5 minutes. Cook time: 10 minutes.

Ingredients:

4 boneless, skinless chicken breast halves (about 1 pound)
1 tablespoon olive oil
2 cups Ragu Old World Style Margherita Smooth Pasta Sauce
4 slices fresh or packaged mozzarella cheese (about 4 ounces)
2 tablespoons thinly sliced fresh basil leaves

Directions:

Season chicken, if desired, with salt and black pepper. Heat oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 5 minutes. Add sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand until cheese is melted, about 1 minute. Garnish with basil. Serve, if desired, with hot cooked penne pasta topped with additional sauce, heated.

Meatball Hero Sandwiches

Makes four servings. Prep Time: 10 minutes. Cook Time: 25 minutes.

Ingredients:

1 pound. lean ground beef
1/2 cup Italian seasoned bread crumbs
1 egg
1 jar (1 pound,10 ounces.) Ragu Old World Style Sweet Tomato Basil Pasta Sauce
4 Italian rolls (about 6 inches long each), halved lengthwise
1 cup shredded mozzarella cheese (about 4 ounces)

Directions:

Combine ground beef, bread crumbs and egg in medium bowl; shape into 12 meatballs. Bring Pasta Sauce to a boil in 3-quart saucepan over medium-high heat. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve meatballs and sauce in rolls, topped with cheese.

Courtesy of ARAcontent

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Give summer favorites new sizzle – with a twist

Upside-Down Mock Apple Pie

(ARA) – Summer is the time when we break out the grill and dust off the picnic basket to celebrate warm weather with friends and loved ones. It’s also the time people bring out classic summer treats from tasty, hot barbecue to all-American apple pie. But classic doesn’t have to mean boring when you add a few delicious summer twists.

Whether it’s a picnic in the park or a backyard cookout, traditional summer foods are easy to update and sure to please.

* Corn on the cob.
Make corn on the grill and baste it in butter infused with your favorite herbs or chili powder. Finish with a sprinkle of sea salt for added flavor.

* Watermelon.
Sure, you could dive into a big wedge of watermelon, but why not make a tasty chilled watermelon soup as an appetizer or finish your picnic with icy watermelon granita. For every cup of watermelon chunks, add 2 tablespoons of sugar. Combine the watermelon chunks and sugar in a blender and add the juice of one lemon. Blend, pour into a shallow pan and freeze for one hour. Rake the frozen mixture with a fork and freeze for another hour. Repeat (mixture is frozen a minimum of three hours). Rake mixture before scooping into serving cups.

* Potato Salad.
Basic store-bought potato salad is a picnic staple. Add in some cooked, crumbled bacon for a savory rich taste, chop some jalapenos to add some heat or finely chop fresh mint for a refreshing change of pace.

* Apple pie.
You could add cinnamon and caramel to a traditional apple pie, but does that really make it different? For a true twist on this all-American classic, try making it without apples. To celebrate the 75th anniversary of RITZ Crackers, why not try this innovative update?

Upside-Down Mock Apple Pie

Prep Time: 40 min.
Total Time: 1 hour 45 minutes (including cooling)
Makes: 10 servings
What You Need
1-1/2 cups granulated sugar
2 teaspoons cream of tartar
1-1/3 cups water
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup (1/2 stick) butter or margarine, divided
1/4 cup packed brown sugar
3/4 cup PLANTERS Pecan Halves
1 pkg. (15-oz.) ready-to-use refrigerated pie crusts (2 crusts)
36 RITZ Crackers, coarsely broken (about 1-3/4 cups)
1/2 teaspoon ground cinnamon

Make It
Mix granulated sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low 15 minutes. or until mixture is reduced to 1-1/2 cups. Stir in zest and juice; cool 30 minutes.

Heat oven to 425 F. Melt two tablespoons butter; pour into 9-inch pie plate. Tilt to coat bottom and side of pie plate. Sprinkle with brown sugar. Starting in center of pie plate, arrange nuts, tops side down in circular pattern on bottom. Line pie plate with one crust as directed on package; place cracker crumbs in crust. Pour sugar syrup over crumbs. Cut remaining butter into small pieces; place over filling. Sprinkle with cinnamon; cover with remaining crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Place on parchment-covered baking sheet.

Bake 30 to 35 minutes or until golden brown. Let stand five minutes. Place serving plate over pie; carefully invert pie onto plate. Remove pie plate. Serve pie warm or cool completely before serving.

Note:
To prevent crust from overbrowning, cover edge with foil near end of baking time, if necessary.

Special Extra:
To reheat pie before serving, bake in 200 F oven 20 minutes or just until warmed.

* Fried Chicken.
You can also use RITZ Crackers for an easy, crispy version of the picnic classic — fried chicken.

RITZ Southern Fried Chicken

Prep Time: 20 minutes
Total Time: 1 hour 50 minutes
Makes: Five servings

What You Need
3 cups buttermilk
1 broiler-fryer chicken (2-1/2 lb.), cut up
25 RITZ Crackers, finely crushed (about 1 cup)
2/3 cup flour
1 teaspoon salt
1/2 teaspoon ground red pepper
2 cups oil

Make It
Pour buttermilk over chicken in shallow dish or resealable plastic bag; cover and refrigerate one hour to marinate. Remove chicken from marinade; discard marinade.

Add chicken to combined cracker crumbs, flour, salt and red pepper in shallow dish, turning to evenly coat all sides.

Heat oil in large saucepan to 350 F. Add half of the chicken; cook 15 minutes or until chicken is golden brown and cooked through. Remove from oil; drain on paper towels. Repeat with remaining chicken.

Eating outdoors is part of summer’s fun but it is important to make sure that all food requiring refrigeration, especially foods containing meat, cheese, poultry or fish are kept cold during a picnic, barbecue or camping trip so that they remain safe to eat.

For more fun summer recipes, visit www.ritzcrackers.com.

Courtesy of ARAcontent

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(ARA) – Just because grocery budgets are tight, doesn’t mean flavor needs to suffer. Preparing dishes inspired by traditional cuisine from around the world is an easy way to add excitement to everyday meals, without breaking the bank or buying an expensive plane ticket. Try exploring the flavors of the world right in your own kitchen, by using key ingredients from your pantry for authentic flavor.

One pantry staple that easily transitions from wholesome snack to versatile ingredient is California Raisins. Raisins are found in traditional fare from as far away as Africa and lend a scrumptious sweetness to many Latin and South American dishes, as well. Just 1/4 cup is a serving of fruit, which make raisins a convenient and affordable way to add flavorful fruit to any recipe.

Start discovering world flavors with these recipes for Sweet and Savory Argentine Empanadas and North African Braised Chicken. For more recipes featuring California Raisins and flavors from around the world, visit www.LoveYourRaisins.com.

Sweet and Savory Argentine Empanadas with California Raisins

Sweet and Savory Argentine Empanadas with California Raisins

Cost per serving: $.35
Makes about 24 empanadas

Prep time: 30 minutes
Cook time: 25 minutes

1/2 pound very lean ground beef
1/2 cup chopped onion
1/2 cup California Raisins
1/2 cup chopped pimento-stuffed green olives
1/2 cup salsa
1 1/2 teaspoons Mexican seasoning blend
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
16 sheets (14×9 inches) fillo dough, thawed
Olive oil or butter-flavored nonstick cooking spray
1 egg, beaten

Preheat oven to 350 F. Line a baking sheet with foil or parchment paper and set aside.

Cook ground beef and onion over medium heat in a nonstick skillet for 10 minutes or until onion is very soft, breaking up beef with a wooden spoon. Stir in raisins, olives, salsa and seasonings. Unroll fillo sheets and cover with a damp cloth. Place one sheet on a cutting board. Spray with cooking spray and top with another sheet. Repeat to layer four sheets. Cut into six equal pieces and brush edges with beaten egg. Place a heaping tablespoon of filling in the center of each and fold over to enclose filling, making triangular shapes. Press tightly to seal edges, then cut away points to make semi-circle shapes. Repeat with remaining fillo sheets and filling. Brush with beaten egg and place on baking sheet.

Bake for about 15 minutes or until lightly browned. Serve slightly warm or at room temperature. May be made ahead and reheated in a 350 F oven until crisp.

North African Braised Chicken

North African Braised Chicken

Cost per serving: $3.30
Makes four servings

Prep time: 15 minutes
Cook time: 1 hour 30 minutes

1 tablespoon olive oil
4 chicken breast halves
1/2 teaspoon salt
2 medium onions, thinly sliced and separated into rings
1 cup California Raisins
1/2 teaspoon each: curry powder, ground ginger and ground cardamom
1/4 teaspoon each: ground cinnamon and ground cayenne pepper
1 cup chicken stock
1/2 cup white wine
Hot cooked couscous

Heat oil in a large, deep skillet or pot with a tight-fitting lid. Season chicken with salt and add to skillet; cook over medium-high heat for about five minutes on each side or until golden brown. Remove from skillet and set aside. Add onion to skillet; cook, stirring frequently, for five to 10 minutes to soften. Stir in raisins and seasonings. Return chicken to skillet and arrange onions on top. Add stock and wine; cover and simmer over low heat for one hour. Uncover and simmer for 15 minutes more. Serve chicken and sauce over couscous.

Courtesy of ARAcontent

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Feta-Stuffed Chicken Burgers (recipe below)

The flowers are blooming, temperatures are rising, and the smell of charcoal is in the air. It’s officially grilling season — the perfect time to fire up that commitment to a healthy lifestyle. While this outdoor tradition adds flavor to foods, it also helps remove fat and calories.

Whether it’s camping and preparing food over an open fire, or cooking from the barbeque on the deck, Weight Watchers offers tips to use the grill for every element of a healthy meal from salads to dessert.

* Seared Salads: Take a break from ordinary lettuce, and substitute it with those favorite vegetables, such as asparagus, squash or red peppers. Serve in a bowl as a traditional starter, or pile in paper cones to encourage mingling at outdoor get-togethers.

* Beefless Burgers: While extra lean ground beef (93 percent lean) is always a smart favorite, why not try a patty with a punch, such as salmon, tuna, chicken or turkey? Bulk up these burger alternatives by adding chopped vegetables or fruits, as well as low calorie sauces or rubs. Nestle burgers onto a whole grain bun or pita for added fiber and flavor.

* Side Pockets: Not every side needs to be served in a dish. Put it in a pocket — a tinfoil pocket, that is. Tear off a 12-inch sheet of foil and fill with sliced red potatoes, onions, herbs and salt and pepper. Fold over the foil and seal tightly until veggies are tender, turning at least once. Grilling in foil locks in flavors and nutrients, and makes for easy clean up.

* Sweet Endings: Swap the cakes and cookies for Mother Nature’s favorite dessert — fruit. Make a tropical treat with easily prepared fruit kabobs. Fill water soaked skewers with chunks of bananas, pineapple and mangos and sear over the fire. For extra flavor, lightly brush with a touch of melted butter, brown sugar, ginger and rum.

Try these flavorful, healthful grilling recipes from and find more at www.WeightWatchers.com.

Feta-Stuffed Chicken Burgers

Servings: Four
Preparation Time: 15 minutes
Cooking Time: 16 minutes
Level of Difficulty: Easy

Ingredients:

1 pound uncooked ground chicken breast
1 tablespoon fresh oregano
1/4 teaspoon garlic powder
7 tablespoons feta cheese, crumbled
4 small wheat pita(s)
4 piece lettuce, romaine
2/3 cup roasted red peppers, sliced (without oil)
5 small olive(s), black, sliced (about 4 teaspoons)

Preparation:

Preheat grill or broiler. Mix chicken, oregano, garlic powder and feta together in a medium-sized bowl; divide mixture into four balls and then press them gently into patties.

Grill or broil patties until internal temperature of burgers reaches 165 F, about 7 to 8 minutes per side. Serve each burger in a pita with a lettuce leaf, 1/4 of peppers and 1 teaspoon of olives.

Courtesy of ARAcontent

Weight Watchers International, Inc. is the world’s leading provider of weight management services, operating globally through a network of Company-owned and franchise operations. WeightWatchers.com provides innovative, subscription weight management products over the Internet and is the leading Internet-based weight management provider in the world.

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Ingredients

200g Catelli Healthy Harvest Whole Wheat macaroni

30 mL (2 tbsp) olive oil

2 onions, finely minced

2.5 mL (1/2 tsp) dried oregano

2.5 mL (1/2 tsp) dried parsley

2 chicken breasts, skin and bones removed, in pieces

60 mL (1/4 cup) honey

2 x 798 mL cans diced tomatoes, drained

250 mL (1 cup) grated cheese

Instructions

. Cook macaroni according to package directions.

. In a pot, heat oil and sauté onion, oregano and parsley 3 minutes. Add chicken and continue cooking 3 minutes.

. Add honey, mixing well to coat chicken, and cook 3 minutes until caramelized.

. Add tomatoes and simmer 15-20 minutes or until liquid is almost evaporated. Add macaroni, mixing well.

. Pour into a baking dish. Sprinkle with cheese and broil in oven until cheese melts and browns lightly.

Preparation: 10 minutes

Cooking: 30-35 minutes

Serves: 4

Credit: www.newscanada.com

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World famous chef Curtis Stone, star of the hit TLC show “Take Home Chef,” knows that each season is unique. With all the bounty of the summer season, cooks take advantage of the available produce to experiment with lighter fare and all the fresh vegetables that are readily available.

“Each season presents different flavors,” says Stone. “To me, summer foods should be clean and simple — with nice crisp tastes that suit the sunshine. Summer vegetables are fantastically refreshing and can enhance any summer dish.”

In his new book, “Cooking with Curtis,” Curtis shares his cooking philosophy to keep it simple and cook with natural ingredients from Mother Nature. Summer is the perfect time to learn new ways to integrate fresh, seasonal summer produce into your salads for a delicious and healthy main meal. Stone suggests trying these ingredients to capture the true taste of summer:

* Strawberry – “Strawberries are one of my favorite summer fruits,” says Stone. “They should be plump and deep red and at the height of their ripeness for the best flavor.”

Try utilizing this juicy summer fruit in your salads by slicing them thin and scattering throughout for a surprisingly sweet taste to your savory salad.

* Heirloom Tomato – “Lovely ripe tomatoes are something that I have come to enjoy in my summertime cooking,” comments Stone. “There are literally thousands of varieties of tomatoes, so you’ll be able to find a flavor right for you.”

Heirloom tomatoes come in a variety of colors and sometimes odd shapes. Try washing and slicing the whole tomato to get round slices. To bring out the flavor, sprinkle with a small amount of salt and freshly ground black pepper and add a few torn pieces of fresh basil.

* Zucchini – “Zucchini are a member of the squash or marrow family. There are three main varieties: the yellow, the round, and the most common green zucchini,” says Stone. “Zucchini should be picked when still young and small. The flowers can also be eaten and share the same flavor.”

Try utilizing this summer vegetable by cutting thinly and eating raw in your summer salads or grilling and sautéing for a truly unique treat. If grilling, Stone suggests brushing with a touch of olive oil.

* Bell Pepper – “Peppers are in season during the summer and are very adaptable,” says Stone. “Try bell peppers in your salad for a colorful addition with a subtle, sweet flavor and satisfying crunch.”

Bell peppers come in a variety of colors such as yellow, red and green. To prepare a bell pepper, cut in half and remove the seeds. Peel away the white part of the ribs using a paring knife. Then dice or cut into long strips and sprinkle throughout your salad.

After choosing your fresh summer fruits and vegetables, Curtis suggests topping your salad with a dressing that will enhance the freshness and flavor of the season’s produce. ”A trick I like to use is Marie’s Dressings, located in the refrigerated section of the produce aisle of your local supermarket,” says Stone. “They’re crafted from the freshest and highest quality ingredients and sealed cold to lock in that fresh, homemade taste.”

Recognizing that each season is an opportunity to experiment with your cooking, Marie’s is hosting a contest where you can win the experience of taking home celebrity chef Curtis Stone. Simply visit their Web site and register for the chance to cook with Curtis in your own home. For more information, visit www.maries.com.

Baby Spinach Salad with Summer Strawberry, Red Onion and Grilled Chicken

Prep time: 20 minutes
Yield: 6 servings

2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon salt
Freshly ground black pepper
2 (6 ounce) bags baby spinach
1 pint strawberries, sliced, about 2 cups*
1/3 cup thinly sliced red onion
1/3 cup pecans or almonds, toasted
1 cup Marie’s Raspberry Vinaigrette Dressing

Prepare grill for medium high heat. Coat chicken with oil and season with salt and pepper. Clean grill with wire brush and place chicken on grill. Grill 5 minutes on each side or until meat thermometer registers 165 F. Let cool and cut chicken into slices.

Combine all ingredients except chicken and dressing. Divide salad between 6 plates. Top each plate with chicken and drizzle with Marie’s Raspberry Vinaigrette.

*You can also use fresh, summer raspberries as an alternative to strawberries.

Courtesy of ARAcontent

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It’s one of the signature smells of summer — the delicious smells of food cooked on the grill wafting in the air. With the mercury on the rise, people are heading outside to prepare and enjoy their meals. In fact, according to the Hearth, Patio and Barbecue Assocation (HPBA) more than 17 million new barbecues were shipped in 2006, setting a record for new grill purchases.

With a new grill comes a need for new recipes that are easy to prepare but can transform an everyday dinner into a crowd-pleasing dining occasion. Fortunately, the frozen food aisle at your local grocery store is filled with unique, convenient options that are sure to impress without the stress.

Before you pick up the usual hamburgers and hotdogs, consider products such as Cornish Game Hens, which can help backyard chefs break out of their grilling rut. Cornish Game Hens allow chefs to experiment beyond the ordinary to create delicious meals that are customizable for even the pickiest eaters in the bunch. With the help of an easy marinade or a dash of seasoning, people can enjoy a gourmet-style meal with great visual appeal that doesn’t require extra time and effort, leaving the chef plenty of time to relax with friends and family.

Other great finds in the frozen food aisle include Tyson Individually Fresh Frozen Chicken Wings in flavors such as Tequila Lime and Hot’n Spicy. These pre-seasoned wings can go straight from the package directly to the grilling rack to the plate — your guests will never have to know that you didn’t make the marinade yourself! With a resealable bag, you can cook what you want and store the rest for next grill session.

Try the following recipe and visit www.tyson.com for more tasty ideas!

Chef’s Choice Seasoned Cornish Hens

Ingredients:

4 Tyson Rock Cornish Game Hens, thawed
Olive Oil Nonstick cooking spray or olive oil
Your favorite seasoning blend — such as Lemon Pepper or Italian

Preparation Instructions:

Preheat grill to medium-high. Wash hands. Coat hens with nonstick cooking spray or olive oil. Sprinkle with seasonings to taste.

Place hens on grill. Cover and grill 30 to 40 minutes, turning frequently with tongs. Cover and grill 30 to 40 minutes longer or until done (internal temp 180 degrees F).

Serving Suggestion: Serve with grilled vegetables and bread. Refrigerate leftovers.

Courtesy of ARAcontent

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(NC)-You know canola oil is good for you and every body, but just how good? Good enough for the U.S. Food and Drug Administration (FDA) to award canola oil a qualified health claim you can take to heart no matter where you live.

The FDA ruled in October, 2006, that just one and a half tablespoons of canola oil per day may reduce the risk of coronary heart disease when used in place of saturated fat. So every day, canola oil is good for every body.

And iit’s easy to get your daily dose of heart-healthy canola oil. Start with a muffin homemade with canola oil or slide a little canola oil on your omelette pan in the morning. Mix canola mayonnaise with tuna and spread non-hydrogenated canola margarine on your whole-grain bread at lunch. Saut� lean chicken in a few teaspoons of canola oil for dinner. You’ve just had a day of hearty eating.

Try this hearty recipe that really satisfies.

Zesty Chicken Wrap

1/4 cup canola oil

2 tbsp lime juice

2 cloves garlic, minced

1/2 tsp ground cumin

2 tsp ground fennel

1 tbsp grated lime zest

2 tsp chopped fresh mint

2 tbsp chopped fresh cilantro

4 large skinless, boneless chicken breasts, cut into 1/2 inch strips

6 small tomatoes, chopped

4 green onions, chopped

1/2 English cucumber, diced

6 whole-wheat tortilla wraps

low or no-fat sour cream

In a large bowl, combine canola oil, lime juice, garlic, cumin, fennel, lime zest, mint and cilantro. Add chicken to bowl and toss to coat with mixture. Let stand 15 minutes.

In large, non-stick frying pan, cook the chicken mixture over medium high heat for 6 to 8 minutes or until chicken is cooked through and the juices run clear.

Place chicken on wraps. Add tomato, green onion, cucumber and a dollop of sour cream. Fold and serve immediately. Yields 6 servings.

More hearty recipes with canola oil are available online at www.canolainfo.org. Details of the FDA qualified health claim for canola oil can be found at www.canola-council.org.

Credit: www.newscanada.com

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