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lumpy guacamole

MAKES 6 CUPS

This lively guacamole can also be served as a dip with tortilla chips. If you want to make it a day ahead, be sure to press plastic wrap directly on the surface of the guacamole to prevent browning.

6 ripe Hass avocados

¼ cup fresh lime juice

¼ cup fresh lemon juice

4 plum tomatoes, finely diced

1 medium onion, finely diced

1 jalapeño pepper, minced (with seeds, if desired)

3 garlic cloves, minced

1¼ teaspoons coarse salt

½ teaspoon freshly ground pepper, or to taste

Halve the avocados, and remove the pits. Score the flesh into cubes with a small, sharp knife, and scrape them into a bowl. Stir in the lime juice, lemon juice, tomatoes, onion, chile, and garlic. Season with salt and pepper.

winter vegetable chicken stew

SERVES 6

12 ounces boneless, skinless chicken thighs (about 4 pieces)

1 pound boneless, skinless chicken breast halves (about 3 pieces)

½ teaspoon coarse salt, plus more for cooking water

1/8 teaspoon freshly ground pepper

4 slender carrots, peeled

3 large celery ribs

2 medium parsnips (6 ounces), peeled

4 small onions, peeled and quartered lengthwise, with roots attached

3 cups water

1 14½-ounce can low-sodium chicken broth, skimmed of fat

1 tablespoon fresh rosemary leaves or 1 teaspoon dried

½ pound wide egg noodles

¼ cup finely chopped fresh flat-leaf parsley

1 tablespoon unsalted butter

4 garlic cloves, thinly sliced

1 bunch (1½ pounds) Swiss chard, coarsely chopped, with stems

2 ounces shaved Parmesan cheese

1. Cut the chicken into 1-inch pieces; season with salt and pepper. Heat a 6-quart Dutch oven over medium heat until hot. Add half of the chicken to the pot; cook, turning occasionally, until nicely browned, about 7 minutes. Transfer to a large bowl. Repeat.

2. Meanwhile, cut the carrots, celery, and parsnips into ¾-inch pieces. Place the vegetables, onions, browned chicken, water, broth, and rosemary in the Dutch oven; scrape the browned bits from the bottom. Cover; bring to a simmer over low heat. Cook, stirring occasionally, until the vegetables are barely tender, about 10 minutes.

3. Cook the noodles in a pot of boiling salted water until al dente; drain and return to pot. Stir in parsley, chicken, and any collected juices in the bowl. Cook on low until the chicken is heated through, 1 to 2 minutes. Remove from heat; keep warm.

4. Meanwhile, melt the butter in a large nonstick skillet over medium-high heat. Add the garlic; stir until golden, about 1 minute. Add the chard; cook, turning occasionally, until tender, about 5 minutes. Divide the chard among 6 bowls. Ladle the soup on top; serve with shaved Parmesan cheese.

FIT TO EAT RECIPE PER SERVING: 481 CALORIES, 11 G FAT, 142 MG CHOLESTEROL, 55 G CARBOHYDRATE, 724 MG SODIUM, 41 G PROTEIN, 6 G FIBER

chicken tortilla soup

SERVES 6

Steps 1 and 2 can be done up to 1 day ahead; refrigerate until ready to serve.

1¼ pounds boneless, skinless chicken breast halves (3 to 4 pieces)

2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro

2 14½-ounce cans low-sodium chicken broth, skimmed of fat

3 cups water

1½ tablespoons corn oil

4 plum tomatoes

2 small onions, halved lengthwise (unpeeled)

4 garlic cloves (unpeeled)

½ teaspoon coarse salt

1¼ cups fresh or frozen corn kernels

¾ cup rinsed, drained canned chickpeas

5 fresh corn tortillas (5½-inch diameter), cut in ¼-inch-wide strips

½ small avocado

2 tablespoons fresh lime juice

1 tablespoon minced jalapeño pepper

3 tablespoons reduced-fat sour cream

1. In a large saucepan, combine the chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until the chicken is just cooked through, about 10 minutes. Transfer the chicken to a plate; let cool. Cut into ½-inch dice. Strain the broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out the pot.

2. Heat ½ tablespoon of the oil in a cast-iron skillet over medium-high heat until hot. Add