WHITE BEAN CHILI (WEDNESDAY)

1 tablespoon canola oil

2 cups chopped onion

1 1/2 tablespoons chili powder 1 tablespoon minced garlic

1 1/2 teaspoons cumin 1 teaspoon dried oregano 3 (15-ounce) cans Great

Northern beans, rinsed 2 (14-ounce) cans unsalted

chicken broth

2 cups water

3 cups chopped cooked turkey

or chicken breast

1/2 cup chopped seeded plum

tomatoes

⅓ cup chopped fresh cilantro 2 tablespoons fresh lime juice 1/4 teaspoon coarse salt

1/2 teaspoon freshly ground

pepper

8 lime wedges, if desired

Heat oil in a large Dutch oven on medium-high. Add onion and cook 10 minutes or until softened and golden. Add chili powder, garlic and cumin. Cook 2 minutes. Add oregano and beans; cook 30 seconds. Add broth and water; bring to a simmer. Cook 20 minutes. Place 2 cups bean mixture in blender or food processor and process until smooth. Return pureed mixture to pan. Add turkey or chicken; cook 5 minutes or until heated through. Remove from heat. Add tomatoes, cilantro, lime juice, salt and pepper; mix well. Garnish with limes wedges if desired. Makes about 8 cups. Walnut and Panko Crispy Cod only takes about 15 minutes to prepare before going into the oven. 3/4 cup walnuts, finely chopped 3/4 cup panko bread crumbs 1/2 teaspoon garlic powder

1/2 teaspoon dried dill

2 eggs, beaten

1/2 cup flour

1 pound cod fillets, cut into

3-inch long pieces

LEMON DILL TOPPING

1/4 cup plain Greek yogurt or

reduced-fat sour cream 1 teaspoon lemon juice

1/4 teaspoon garlic salt ⅛ teaspoon dried dill Lemon wedges for garnish

Heat oven to 400 degrees. Line a baking sheet with foil; coat foil with cooking spray. Stir together walnuts, bread crumbs, garlic powder and dill in a shallow dish. Beat eggs in a second shallow dish. Place flour in a third shallow dish. Roll fish pieces in flour (shake off extra), then egg mixture, then walnut mixture, pressing down gently, and place on baking sheet. Cook for 15 to 20 minutes or until fish flakes easily with a fork.

Meanwhile, in a small bowl, stir together lemon dill topping. Serve fish with lemon wedges and the topping. Serves 4.