Food and cooking are favorite topics among the clinical dietitians who work for Seton Family of Hospitals facilities and for the Diabetes Education Program . Network Food Service Director Scott Carlisle asked his staff for contributions of recipes often requested by patients, families, customers of the network's cafeterias and other Seton associates. Some represent the dietitians' own favorites.

In some cases, the recipes have been modified from other sources to be more suitable for people on special diets or to reduce sodium and fat. They represent a mix of international cuisines and regional favorites.

From time to time, we would like to share these recipes with you. The focus this time is on chicken.

Tortilla Con Pollo

Serves 12

Ingredients

• 3 tsp olive oil
• 1 medium onion, diced
• 2 cloves chopped garlic
• 1 Bell pepper (red or green)
• 2 Tbsp dark chili powder
• 2 Tbsp cumin
• 3 quarts chicken stock
• 3/4 lb tomatoes, diced
• 3 Tbsp lime juice
• 2 Tbsp Jalapeno, diced fine
• 1 lb cooked chicken, diced
• 1/2 bunch cilantro, washed, chopped, no stems
• Salt and pepper

Directions

• Heat oil in large kettle. Add onions, pepper and garlic and cook over medium heat until soft.
• Add chili power and cumin and continue to cook, stirring, for 5 minutes.
• Add chicken stock, tomatoes, lime juice, jalapeno, cooked chicken and 1/2 chopped cilantro (reserve the rest for garnish).
• Heat to boiling, then simmer for 30 minutes.
• Add salt and pepper to taste.
• Serve in deep bowls with several garnishes.

Garnish Suggestions

• Rest of chopped cilantro
• Grated Monterrey Jack cheese
• Crisply fried tortilla strips
• Diced avocado

Home Style Chicken Salad

Serves 10

Ingredients

• 2 1/2 lb cooked chicken, diced
• 1 3/4 cup celery, chopped
• 2 hard boiled eggs, chopped
• 1/4 cup green onions, thinly sliced
• 1 tsp dried dill (or 2 tsp fresh dill if you have it)
• 2 Tbsp fresh chopped parsley
• 3/4 sweet pickle relish
• 1 1/2 cup mayonnaise

Directions

• Combine all ingredients except chicken together in a large bowl and mix well.
• Add chicken and toss to cover.
• Cover and refrigerate at least one hour before serving.

Thai Chicken Wrap

Serves 6

Ingredients

• Oil
• 1 cup carrots, julienne cut
• 1 cup Bell pepper, julienne cut
• 1 cup shredded cabbage
• 1 cup onion, julienne cut
• 1 cup cucumber, julienne cut
• 1 1/4 lb chicken, cooked and cut into strips
• 1 1/4 cup cooked white rice
• 1 1/2 cup spicy peanut sauce (commercial preparation)
• 6 12-inch tortillas (try curry/ginger flavor if you can find them)

Directions

• Coat wok lightly with oil, then gently stir fry carrots, Bell pepper, cabbage and onion over high heat until heated through but still crisp.
• On each tortilla, divide chicken strips, rice, the vegetable mixture, cucumber and top with peanut sauce.
• Roll and serve. These make large portions, so one is enough for each person.