Sunshine Chicken

2 to 3 tsp. curry powder

1¼ tsp. salt, divided

¼ tsp. pepper

6 boneless skinless chicken breast halves (5 oz. each)

1½ cups orange juice

1 cup uncooked long grain rice

¾ cup water

1 Tbsp. brown sugar

1 tsp. ground mustard

Chopped fresh parsley

Combine curry powder, ½ teaspoon salt, and pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Add chicken; bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 20-25 minutes.

Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.

Prep time: 15 minutes. Cook time: 20 minutes. Makes: 6 servings.

Vegetarian Quinoa Chili

2 (14½ oz.) cans diced tomatoes with green chiles

15 oz. can tomato sauce

15 oz. can kidney beans, drained and rinsed

15 oz. can black beans, drained and rinsed

1½ cup low sodium vegetable broth

1 cup frozen corn

1 cup quinoa, uncooked and rinsed

1 onion, diced

3 cloves garlic, minced

2 Tbsp. chili powder

2 tsp. ground cumin

1½ tsp. smoked paprika

1½ tsp. sugar

¼ tsp. cayenne pepper

½ tsp. ground coriander

½ tsp. kosher salt

¼ tsp. pepper

Garnish: shredded cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro

Combine undrained tomatoes and remaining ingredients except garnish in a slow cooker; stir together. Cover and cook on low setting for 6 to 8 hours. To serve, ladle into soup bowls; garnish as desired.

Total time: 6-8 hours. Makes: 6 servings.