ArcaMax Recipes for November 6, 2009



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Appetizer
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Avocado Soup 

4 ripe avocados 
1 jalapeno pepper, seeded and chopped 
2 garlic cloves, minced 
1 Tbsp. lime juice 
One quarter cup sherry 
3 cups chicken broth 
1 and one half cups heavy cream 
Salt and pepper to taste 
Fresh parsley sprigs 

Combine avocados jalapeno pepper; lime juice, sherry, and chicken 
broth in a blender and puree. Stir in cream and sprinkle with salt 
and pepper. Chill until ready to serve. Garnish with fresh parsley. 
This dish is a little rich but very good. 

The Skinny: Use light chicken broth and substitute low fat milk or 
evaporated milk for the cream. 
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Main Course
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Chicken Wraps with Peanut Sauce

2 Tbsp. olive oil
1 pound boneless chicken breast cut into 1-inch pieces
Shredded lettuce
2 cups carrots, shredded
1 6-oz. can water chestnuts, chopped
1 cup shredded cabbage
1 cup bean sprouts
1 cucumber, peeled, seeded and diced
6 - 8 flour tortillas

Peanut Sauce:

One quarter cup honey
One third cup peanut butter
1 Tbsp. fresh lime juice
1 Tbsp. sesame oil
2 Tbsp. rice wine vinegar
2 Tbsp. water

Heat oil in a skillet and saute chicken until fully cooked. Combine 
sauce ingredients in a shaker and shake well. Place even amounts of 
chicken and vegetables on each flour tortilla. Pour desired amount 
of sauce over ingredients and roll up. 

The Skinny:  Use skinless chicken, fat free tortillas and low fat 
peanut butter.  You can also use romaine lettuce leaves as the wraps 
instead of the tortillas.
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Dessert
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Banana-Mango Smoothies

2 ripe bananas, peeled and sliced
3 ripe mangos, peeled and diced
2 cups milk
1 cup vanilla ice cream
One quarter cup honey
1 tsp. vanilla

Combine ingredients in a blender and blend until smooth. Refrigerate 
for at least 1 hour before serving.

The Skinny:  Use low fat milk and fat free yogurt in place of the 
ice cream
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Grocery List
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4 ripe avocados 
1 jalapeno pepper, seeded and chopped 
2 garlic cloves 
2 Tbsp. lime juice 
One quarter cup sherry 
3 cups chicken broth 
1 and one half cups heavy cream 
2 Tbsp. olive oil
1 pound boneless chicken breast cut into 1-inch pieces
Shredded lettuce
2 cups carrots, shredded
1 6-oz. can water chestnuts, chopped
1 cup shredded cabbage
1 cup bean sprouts
1 cucumber
6 - 8 flour tortillas
One quarter cup honey
One third cup peanut butter
1 Tbsp. sesame oil
2 Tbsp. rice wine vinegar
2 ripe bananas
3 ripe mangos
2 cups milk
1 cup vanilla ice cream
One quarter cup honey
1 tsp. vanilla














(c) 2009 ArcaMax Publishing