This tasty Thai classic is easy to make and healthy. If you like it spicy, add your favorite chilis (we like serranos).   INGREDIENTS 2 teaspoons olive oil 4 shallots, finely chopped 1/2 red or green bell pepper, thinly sliced 2 tablespoons red curry paste* 2 cups low-sodium chicken broth 2/3 cup light coconut milk* 4 (about 2#) boneless, skinless chicken breasts cut into 1-inch pieces 1 (8-ounce) can bamboo shoots, rinsed and cut into thin slices 1/2 cup chopped cilantro 2 green onions, sliced 2 tablespoons lime juice 4 cups cooked short-grain brown rice   *Available in the Asian foods section of most markets   DIRECTIONS Heat oil in a large nonstick skillet over medium-high heat. Add the shallots and bell pepper and cook until soft. Reduce heat, add the curry paste, chicken broth and coconut milk and simmer 3-5 minutes. Season the chicken with salt and pepper to taste and add to the sauce. Toss to coat chicken with the sauce, cover and simmer for 5-7 minutes or until no longer pink in the center. Add the bamboo shoots and heat through.   Top with cilantro, scallions, lime juice and serve.   Makes 6 servings Nutritional Information Serving Size: 6 ounces chicken and 1 cup rice Calories 375 Total fat 6 g Saturated fat 1 g Cholesterol 6 mg Sodium 351 mg Carbohydrate 48 g Protein 64 g

Show mom you care with a healthy breakfast in bed. Our Healthful Mother's Day Brunch includes an easy make-ahead Veggie and Egg White Frittata and whole-wheat blueberry pancakes that will get her special day started out right.   Why blueberries? Often referred to as a “super food,” blueberries are packed with antioxidants and phytoflavinoids which are known to lower the risk for heart disease and cancer but they’re also an anti-inflammatory which can help with many chronic diseases. Not bad for a simple breakfast food huh?   INGREDIENTS 2 cups whole wheat flour 2 cups low fat milk 1 teaspoon baking soda 1/2 teaspoon baking powder 1 tablespoon sugar 2 teaspoons vanilla 1 large egg 1 tablespoon canola oil 1 cup fresh blueberries   DIRECTIONS Combine all ingredients except blueberries in a large bowl and stir until just mixed. Some lumps are OK. Place blueberries in a small bowl and toss with 1-2 tablespoons of flour - this will help them not "bleed" into the pancake batter.   Heat a large nonstick skillet over medium heat until hot. Spray skillet with nonstick cooking spray. For each pancake, pour about 1/4 cup batter onto skillet and top with 5 or 6 blueberries. When bubbles start to appear on the top of the pancakes, flip them over and cook 1-2 minutes or until brown. Repeat with remaining batter. Top with additional blueberries and/or syrup and serve.   Makes 6 servings   Nutritional Information Serving Size: 2 pancakes Calories 214 Total fat 5 g Saturated fat 1 g Cholesterol 27 mg Sodium 144 mg Carbohydrate 29 g Protein 9 g

VEGETARIAN ENCHILADAS Here in SoCa (Southern California), Cinco de Mayo is an important holiday celebration. Most likely it's the margaritas and beer but it's always nice to have an excuse for some great Mexican food. These vegetarian enchiladas taste muey bueno and are filled with cancer-fighting spinach - a great source of Vitamins A & K and many other healthful nutrients. Try them out and let us know what you think!   INGREDIENTS 1 (14 - ounce) can diced, low-sodium tomatoes 1 small onion, chopped 4 - 5 teaspoons canned chipotle in adobo sauce, divided 1 1/2 cups low-fat, low sodium cottage cheese 1 (10-ounce) package frozen spinach, thawed 1 (4 - ounce) can diced green chilies 1 1/2 cups shredded Monterey Jack cheese, divided 1 bunch green onions, sliced 1 clove garlic, minced 8 (6 - inch) corn tortillas   DIRECTIONS Preheat oven to 450°. Spray an 8-inch square baking dish with nonstick cooking spray. Place tomatoes, onion and 2-3 teaspoons chipotle in a blender or food processor and puree until smooth.   In a medium bowl, mash the cottage cheese with a fork or potato masher. Place thawed spinach in a kitchen towel or strainer and wring or press out excess liquid. Add spinach to cottage cheese. Add green chilies, 1/2 cup cheese, white part of green onion and minced garlic and mix to combine.   Spread 1/4 cup of the tomato sauce in the bottom of the baking dish. Place four tortillas in the bottom of the dish and top with another 1/2 cup sauce. Add the spinach mixture and spread evenly over sauce. Add the remaining 4 tortillas and top with the remaining sauce. Sprinkle the remaining cheese on top.   Bake until heated through and cheese is melted - about 25-minutes. Remove from oven and top with remaining green onion and enjoy!   Makes 4 servings   Nutritional Information Serving Size: 1/4 casserole Calories 352 Total fat 12 g Saturated fat 5 g Cholesterol 29 mg Sodium 551 mg Carbohydrate 43 g Protein 25 g