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• 4 chicken breasts, chopped
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 1 can lite coconut milk
• 3 tablespoons fresh ginger, peeled and minced
• 1 tablespoon red Thai curry
• 1/2 cup sugar snap peas
• 1 cup bean sprouts
• 1 can sliced waterchestnuts
• 2 cans low sodium chicken broth
• 1/2 cup corn
• 1/2 cup carrots, chopped
• Juice of 1 lime

1. In skillet on medium high heat saute garlic and onion until tender. Add chicken and cook until browned. Add Ginger and curry and cook for 2 minutes.
2. Add remaining ingredients and bring to a simmer. Cook until all vegetables are tender. Serve immediately or keep in refrigerator.

• 1/4 cup olive oil
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 4 cloves garlic, chopped
• 1 fresh jalapeno chili, seeds discarded
• 1 tablespoon ground pepper
• 1 tablespoon ground fennel seeds
• 1 tablespoon ground coriander
• 1/2 teaspoons allspice
• 1/2 teaspoons cinnamon
• 3 pounds buffalo shoulder or rump steak, cubed
• 3 pounds canned, chopped stewed tomatoes
• 2 white onions, chopped
• 1/4 cup red wine
• 1 [14 ouunce] can low-fat, low-sodium beef stock
• 1/4 cup Nichoise olives

1. Heat fennel, coriander and allspice in a saut? pan on high heat until they become fragrant. Remove from heat.
2. Combine olive oil with rosemary, thyme, garlic, pepper, coriander, fennel, allspice and cinnamon in a bowl. Mix well and add buffalo meat. Refrigerate overnight.
3. Brown meat in a saute pan over high heat. Add the wine and scrape up the browned bits stuck to the bottom of the pan. Remove from heat.
4. Add 4 tablespoons olive oil to a four quart pot. Add the onion and saute until tender. Add the tomatoes, olives, meat and stock.
5. Bring to a boil and simmer for 2 hours.
6. Serve hot over brown rice or potatoes. Store leftover stew in refrigerator for up to five days. This recipe may also be frozen in individual serving containers for up to 6 months.