1. 450 g. white beans
2. 1 quart water
3. 1 quart chicken stock
4. 150 g. onions, chopped
5. 3 garlic cloves, chopped
6. 1 tbsp. Hain or Linseed oil
7. 100 g. whole green chili peppers, seeded and chopped
8. 2 tsp. cumin
9. 1 ½ tsp. crushed oregano
10. 1 tsp. coriander
11. ¼ tsp. cloves
12. ¼ tsp. cayenne pepper
13. 400 g. cooked turkey breast, chopped
14. 6 tbsp. CapTri®

Combine beans, water, stock, half of the onions and the garlic in a large kettle and bring to a boil. Reduce heat, cover and simmer for 2 hours or until beans are tender. Add more stock if necessary.

Heat the oil in a skillet. Add the remaining chopped onion and cook until tender (approx. 5 minutes). Add chilies and spices and mix thoroughly. Add this and chopped turkey to kettle and cook 30 more minutes. Serves six.

Remove from heat and refrigerate overnight. When reheating, add 1 tbsp. CapTri® to each serving.

1. 150 eggplant
2. 200 g. potato
3. 150 g. zucchini
4. 300 g. ground turkey (see Notes)
5. 800 g. peeled whole tomatoes (no salt/sugar added) 2 14.5-oz cans)
6. 13 tbsp. CapTri®
7. 150 g. yellow squash
8. 200 g. cauliflower
9. 200 g. onion
10. 3 tsp. garlic powder

Chop up vegetables into bite size chunks and place in Dutch oven with ½ cup (8 tbsp.) CapTri® and 2 tbsp. garlic powder. Cut turkey into bite size chunks and place in nonstick skillet with 1/3 cup (5 tbsp.) CapTri® and 1 tsp. garlic powder. Sauté over low to medium heat until brown.

Add turkey to vegetables and cook on top of stove for about five minutes, while stirring. Add blended tomatoes and simmer 30 to 40 minutes on low heat.

Excellent over any kind of rice.

Loaf

1. 300 g. ground turkey (see Notes)
2. 50 g. rolled oats
3. 50 g. tomato paste (2 tbsp.)
4. 100 g. egg whites
5. ¼ tsp. parsley
6. ½ tsp. onion powder
7. ½ tsp. garlic powder
8. 2 tbsp. CapTri®

Sauce

1. 1 cup water
2. 100 g. tomato paste
3. 2 tsp. Mrs. Dash
4. 3 tbsp. CapTri®

Preheat oven to 350 degrees. Combine all ingredients for loaf. Mix well and shape into loaf. Place in nonstick pan large enough to hold covered loaf.

Mix ingredients for sauce and spread over loaf. Cover with foil and bake 45 minutes until done.

1. 300 g. ground turkey (see Notes)
2. 200 g. diced onion
3. 400 g. kidney beans
4. 3 tbsp. CapTri®
5. 100 g. chopped green pepper
6. 800 g whole peeled tomatoes (no sugar/salt added) (2 14.5-oz cans)
7. 1 Tbsp. chili powder

On medium heat, sauté onion and turkey in CapTri® until done, chopping turkey while stirring. Add blended tomatoes, chili powder, beans and green pepper (if desired). Simmer 30 to 40 minutes. Makes six 1 1/3 cup servings.

Bet you never thought you could have chili on a pre-contest diet!

1. 350 g. brown rice
2. 2 cups water
3. 50 g. egg whites
4. 1 tsp. dill
5. 1 tsp. Mrs. Dash
6. 300 g. tuna (packaged in water)
7. 1 tbsp. lemon juice
8. 100 g. onion
9. 1 tbsp. chopped parsley
10. 150 g. mushrooms, sliced
11. 150 g. green peppers, chopped
12. 10 tbsp. CapTri®

Cook rice according to package directions. Bring to room temperature. Mix with 2 egg whites, dill and Mrs. Dash. Press into 9-inch pie pan to form a crust and bake at 350 degrees for eight minutes. Remove from oven.

Mix tuna with lemon juice, onion, parsley and set aside. Mix green peppers and mushrooms. Stir remaining egg whites and set aside. Lightly sauté remaining ingredients in CapTri®.

Assemble quiche by spooning vegetable mixture into pie crust. Spread tuna over vegetables. Pour egg white mixture over. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for an additional 30 minutes. Quiche is done when center is firm. Serves five.

1. 100 g. brown rice
2. 2 cups water
3. 50 g. red bell pepper, diced
4. ¼ tsp. onion powder
5. 50 g. tomato paste
6. ¼ tsp. paprika
7. ½ tsp. garlic powder
8. 1/8 tsp. cayenne pepper
9. 300 g. ground turkey
10. 200 g. diced onion
11. 4 tbsp. CapTri®
12. 4 green peppers
13. salsa

In a small pot, bring water to a boil and add red peppers, spices and tomato paste. Stir and add rice. Cover and cook for 45 minutes. In a skillet, heat CapTri® and sauté onion and turkey, chopping turkey into fine pieces. When browned, set aside.

Heat water in a large steamer until boiling. Cut off the tops of the peppers around stems and remove seeds. Steam for 7-10 minutes and drain. Mix rice and turkey together and stuff into steamed peppers. Place standing in casserole and top with salsa. Bake at 350 degrees for 25 minutes. Serves four.

1. 200 g. brown rice soaked in  2 cups of water for an hour
2. 400 g. chicken
3. 2 tsp. allspice
4. ½ tsp. mace
5. 3 tbsp. CapTri®
6. ½ to 1 tsp. pepper
7. ½ tsp. No-Salt (optional)

While rice is soaking, cut chicken into small pieces or grind in food processor. Place chicken in bowl with CapTri®. Coat well. Put CapTri® coated chicken, in same nonstick pan with which you will cook the rice. Sauté chicken with spices until chicken is done. Set aside.

Drain and rinse rice with cold water. Put 2 cups water into pan with chicken. Bring to a boil. Add rice and return to a boil. Reduce heat, cover and simmer until water is absorbed. Makes four servings.

1. 600 g. chicken breast, split and skinned
2. 400 g. potatoes
3. 150 g. carrots
4.  200 g. green beans
5. 100 g. onion
6. 1 tbsp. dried parsley
7. 1 tbsp. Mrs. Dash
8. ½ cup sherry
9. 6 tbsp. CapTri®

Place chicken breasts in a large baking pot. Peel potatoes, slice ½ inch thick and place on top of chicken. Peel and quarter onion and carrots, Cut ends off green beans. Place vegetables in pot with potatoes and chicken.

Top with sherry and season with Mrs. Dash. Cover tightly and bake for 2 hours. Add CapTri® to individual servings. Serves six.

1. 900 g. orange roughy
2. 2 tbsp. CapTri®
3. 150 g. tomatoes
4. 6 tbsp. CapTri® mayo (page 80)
5. 6 tsp. lemon juice
6. 1 tsp. crushed red pepper
7. 1 tsp. paprika
8. No-Salt seasoning to taste
9. 1 tsp. garlic powder
10. 1 tsp. oregano

Cut roughy into small pieces. Cut tomato into small chunks. Add mayo, lemon juice and spices. Simmer tomato mixture on low heat (add a little water if the sauce gets dry). Add CapTri® and roughy and cook until tender. Serves six.

We accompany this with bulgur wheat.

Ingredients

1. 900 g. chicken breast (four breasts)
2. 200 g. oat flour
3. 1 tsp. salt or salt substitute
4. ½ tbsp. baking powder
5. ½ cup cold water
6. 5 tbsp. CapTri®
7. 2 tbsp. instant chicken bouillon
8. 1 tsp. Butter Buds

In a medium pot, cover chicken breasts with water and boil for 20 minutes. Remove chicken from pot, debone and cut into smaller pieces. Mix oatmeal flour, salt, baking powder, ½ cup of water and CapTri®. Knead completely and roll into small dumplings.

Remove any fat that formed on top of the chicken broth. Bring back to a boil and add chicken bouillon and butter buds. Drop dumplings into the boiling broth for 10-12 minutes and add cut chicken. Cook for another 5 minutes. Serves five.