Grilled & Ready

Chowder ingredients:
6 ears corn, grilled and cooled
4 cups water
5 slices bacon, diced
1/2 small onion, chopped
2 garlic cloves, chopped
1/4 cup all-purpose flour
1 (2-ounce) jar diced pimento
1/2 cup half-and-half
1/2 teaspoon kosher salt
¼ teaspoon black pepper
Fresh thyme or basil

1. Using a sharp knife, stand each ear of grilled corn upright and cut off kernels. Reserve kernels (about 4 1/2 cups) in a bowl and set aside. Cut cobs in half crosswise and place in a heavy saucepan. Cover with 4 cups of water and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
2. Sauté bacon in a Dutch oven until browned. Add onion, and garlic; cook 10 minutes. Add flour; stir well. Cook 1 minute. Add corn stock; whisk well. Bring to a boil, reduce heat and simmer 10 minutes. Add corn, pimentos, half-and-half, salt, pepper and thyme; heat through. Serves 6.

Recipe by Deborah Krasner, "Relist Good Food Fast," July 2006.

Per chowder serving: 230 calories, 3g fat, 8g prot., 33g carbs., 8g fiber, 320mg sodium.

Ratatouille ingredients:
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, chopped
2 bell peppers (red or yellow), chopped
2 cups chopped, cooked potatoes
2 cups chopped, grilled eggplant (about 2 eggplants)
1 (28-ounce) can diced tomatoes, drained
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper
15 ounces whole-milk ricotta
1/2 cup shredded Parmesan cheese

1. Preheat oven to 350F. Heat olive oil in large skillet and add onion, garlic and peppers; sauté 7 minutes.
2. Add potatoes, eggplant, tomatoes, basil, parsley, oregano, salt and pepper; stir gently. Combine ricotta and Parmesan cheese. Place half of vegetable mixture in a 2-quart baking dish, top with ricotta mixture and remaining vegetable mixture. Bake 30 to 40 minutes or until bubbly. Serves 6.

"Relish Good Food Fast," July 2006.

Per serving: 290 calories, 8g fat, 14g prot., 23g carbs., 4g fiber, 670mg sodium.

Grilled Chicken:
4 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar
4 teaspoons kosher salt
Freshly ground black pepper

Roasted Red Pepper Sauce:
2 grilled red bell peppers (about 2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
¼ teaspoon salt
Freshly ground black pepper
4 ounces crumbled feta cheese

12 ounces spinach

1. To prepare chicken, place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours.
2. To prepare sauce, place 2 grilled peppers, oil, vinegar, salt and pepper in a food processor; purée until smooth.
3. Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through.
4. Arrange spinach on serving plate, top with chicken and serve with red pepper sauce. Serves 4.

Recipe by Deborah Krasner, "Relish Good Food Fast," July 2006.

Per serving: 390 calories, 22g fat, 33g prot., 14g carbs., 5g fiber, 1240mg sodium.