Garam Masala Grilled Chicken and Vegetables

I've made this recipe a couple of times. It sounds like it might be spicy, however it is primarily fragrant. The recipe came from the Kansas City Star.

Makes 4 servings
1 pound boneless, skinless chicken breasts
2 (6-ounce) cartons low-fat plain yogurt, divided
3 teaspoons garam masala, divided
1 medium red bell pepper, seeded and cut into quarters
1 medium red onion, sliced 1/2 -inch thick
1 medium zucchini, sliced lengthwise 1/2 -inch thick
2 teaspoons vegetable oil
4 (3-ounce) whole wheat naan or pita breads
1 medium tomato, seeded and chopped
2 tablespoons minced cilantro

Pound chicken breasts to 1/2 -inch thickness and place in zip-top bag. Combine 1 carton yogurt and 2 teaspoons garam masala; blend well and spoon over chicken. Seal bag and massage to coat chicken pieces evenly. Refrigerate 30 minutes.

Place vegetables in a zip-top bag; drizzle with oil, seal and shake to coat evenly. Sprinkle vegetables with 1/2 teaspoon garam masala; seal and shake to coat evenly.

Stir remaining garam masala into remaining yogurt; cover and refrigerate.

Spray grill grate with nonstick spray coating. Preheat grill to medium-high or allow coals to burn to white ash. Remove chicken from yogurt marinade; discard any remaining marinade. Place chicken and vegetables on grill. Grill over direct heat in a covered grill 8 to 10 minutes or until chicken is fully cooked, no longer pink inside and a meat thermometer registers 170 degrees and vegetables are tender, turning midway through to cook evenly. Remove chicken and vegetables to platter as they are done, cover and keep warm.

Spray both sides of naan with nonstick spray coating. Grill about 30 to 60 seconds per side, or until bread is warm.

Slice chicken breasts into thin strips about 2 inches long. Slice peppers into thin, vertical strips and slice zucchini in half and then into thin strips. Halve onion slices and separate into rings. For each serving place one slice warm naan on each plate. Dollop about 1 tablespoon reserved yogurt mixture on top of each bread. Top evenly with slices of chicken and vegetables. Sprinkle with chopped tomatoes and minced cilantro. Pass remaining yogurt mixture to dollop on top, as desired.

Per serving (about 3 ounces cooked chicken, 1 piece (3-ounce) naan and about 2/3 cup grilled vegetables per serving): 456 calories (12 percent from fat), 6 grams total fat (2 grams saturated), 71 milligrams cholesterol, 60 grams carbohydrates, 42 grams protein, 339 milligrams sodium, 7 grams dietary fiber.

Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.Read more: http://www.kansascity.com/2010/04/27/1904903/eating-for-life-garam-masala-grilled.html#ixzz0nXOZu7PY

Macaroni & Cheese with Tomatoes & Herbes de Provence

This sounds like a fantastic mac and cheese recipe. I found this one from Hungry Cravings http://www.hungrycravings.com/.
View the original post from Hungry Cravings

6 tablespoons unsalted butter, diced, plus more for greasing the baking dishes
¾ cup panko breadcrumbs
2 tablespoons extra virgin olive oil
1 teaspoon Herbes de Provence
1 ounce grated Parmegiano-Reggiano
¼ cup plus 2 tablespoons all-purpose flour1 quart milk
2 cloves garlic, grated
1/8 teaspoon piment d'Espelette
12 ounces shredded medium cheddar
4 ounces shredded provolone
Kosher salt
1 pound short tubular pasta, such as macaroni, penne, or rigatoni
12 ounces grape or cherry tomatoes, halved

Preheat the oven to 350˚F. Butter 6 individual baking dishes. Toss together the breadcrumbs and oil in a medium bowl, making sure that the breadcrumbs are evenly coated. Stir in the Herbes de Provence and Parmegiano.

Heat the butter in a large, heavy pot over medium heat until it melts, bubbles, and the foam subsides. Add the flour and cook, whisking constantly, for 2 to 3 minutes, or until it begins to smell toasty. Whisk in the milk, garlic, and piment d'Espelette. Bring to a boil, whisking constantly, and simmer for 3 to 4 minutes, or until thick. Remove from the heat, stir in the cheddar and provolone, and season to taste with salt and pepper.

Meanwhile, cook the pasta in a large pot of boiling, salted water according to the package directions. Drain the pasta when it is al dente. Immediately add the pasta to the cheese sauce and toss to combine. Divide among the baking dishes. Divide the tomatoes among the baking dishes, arranging them evenly over the macaroni and cheese. Sprinkle evenly with the breadcrumb mixture. Arrange the baking dishes on a baking tray and bake for 20 to 25 minutes, or until the sauce is bubbling around the edges. If the breadcrumb topping is still pale, broil for 2 to 3 minutes, or until golden brown. Serve immediately.

Serves 6. The piment d'Espelette, a Basque chile powder, may be replaced with a pinch of cayenne pepper. Don’t bake the mac and cheese too long—overcooked cheese sauce becomes grainy. May be prepared a day or two in advance and kept covered with aluminum foil in the refrigerator. Bring to room temperature and bake just before serving.