Paprika chips

• Preparation - 15min

• Cooking - 30-40min

Ingredients

• 800 g (13/4 lb) potatoes
• 1 light olive oil
• 1 groundnut oil
• 1/2 paprika, or to taste
• Salt, to taste (optional)


Peel the potatoes and cut them into 1 cm x 1 cm (1/2 in x 1/2 in) chips. Rinse
the chipped potatoes thoroughly, drain, then dry them well on a clean tea
towel.

Mix the olive oil, groundnut oil and paprika in a ramekin or small dish.

Place the chips in the ActiFry pan. Drizzle the oil and paprika mixture evenly
over the chips. Cook for 30-40 minutes, or until the chips are cooked.

Nutrition information per serving

172 kcal / 721 kJ
• Protein: 4 g 
• Fat: 6 g
• Saturated fat: 1 g
• Carbohydrate: 28 g
• Fibre: 2 g
• Salt: trace

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Italian Chicken with Chickpeas

Chickpeas, or garbanzo beans, are round, tan-colored members of the pea family that are often referred to as
dried beans. They have a firm texture, a mildly nutlike flavor, and are available canned or dried.  If you have time,
let this dish simmer up to 30 minutes while you get the rest of the meal together for a richer flavor.  

• 1 tablespoon olive oil 
• 1 1/3 cup sliced onion 
• 1 cup green bell pepper strips 
• 1/4 teaspoon salt 
• 1/4 teaspoon black pepper 
• 1/4 teaspoon garlic powder 
• 3 cups (about 12 ounces) cooked chicken, chopped 
• 1 (15.5 ounce) can chickpeas, drained and rinsed 
• 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano 
• Parsley leaves, optional 

Heat oil in a large nonstick skillet over medium-high heat.  Add onion and bell pepper; sauté 4 minutes.  Reduce
heat to medium.  Add salt, pepper, garlic, chicken, chickpeas and tomatoes; cover and cook 8 minutes or until
thoroughly heated, stirring occasionally.  Garnish with parsley leaves if desired.

 (serving size: 1 1/2 cups)

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Taco Soup

All of favorite taco ingredients come together to make a tasty soup!

• 1 pound ground turkey breast or lean hamburger 
• 1 medium onion, diced 
• 1 medium zucchini, diced 
• 1 medium carrot, shredded 
• 2 stalks celery, diced 
• 1 package taco seasoning mix  
• 1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• 1 (32-ounce) bottle or can low-sodium vegetable juice 
• 1 (14.5-ounce) can corn, drained 
• 1 (14.5-ounce) can diced tomatoes, undrained 
• 1 (14.5-ounce) can beans, drained and rinsed 

Spray a large skillet with nonstick cooking spray.  Brown ground meat and onion until onion is tender and meat is
cooked thoroughly.  Add zucchini, carrot, celery, garlic and onion powder; sauté until vegetables are tender, about
5-10 minutes.  Stir in taco seasoning, vegetable juice, corn, diced tomatoes, and beans.  Simmer about 5 minutes.

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Sweet Potato Sausage and Lentil Soup

Lentils are small disk shaped legumes that have a nice earthy flavor when cooked.  They’re full of fiber, protein,
vitamins and minerals but have little fat.  Look for them in the dry bean section of your grocer.  Kale is a leafy
green vegetable that belongs to the cabbage family and is a great source of vitamin A, vitamin C, vitamin K and
fiber.

• 1 tablespoon extra-virgin olive oil 
• 1 pound sweet turkey sausage 
• 1 medium onion, chopped 
• 1 (4-ounce) can mushrooms, drained and rinsed 
• 1 cup carrots, finely chopped 
• 1 cup lentils 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon pepper 
• 2 teaspoon cumin 
• 1 teaspoon paprika 
• 1/2 teaspoon chili powder 
• 1/2 teaspoon dried rosemary 
• 1 (14.5 ounce) can diced tomatoes 
• 1 (14.5-ounce) can cut sweet potatoes, drained and rinsed 
• 6 cups low sodium chicken broth 
• 3 1/2 cups kale or chard, veins removed and chopped 

Heat extra-virgin olive oil in a large soup pot over medium-high heat.  Brown sausage until no longer pink.  Add
onions, mushrooms, and carrots; cook until slightly softened, about 4-5 minutes.  Stir in lentils, garlic powder,
pepper, cumin, paprika, chili powder, and rosemary.  

Add tomatoes, potatoes and broth, cover pot, and raise heat to high to bring to a boil.  Uncover pot and place heat
back a bit but keep soup at a good rolling boil.  Cook 15 minutes or until lentils are tender.  Wilt greens in small
bunches and turn off heat.  Let stand 5 minutes.  
Serve in shallow bowls with bread to mop up soup.  When reheating leftovers thin the soup with broth or water.

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