Recipe courtesy Rachel Ray Show: 30 Minute Meals Episode: Halftime Heroes

3 large poblano peppers 2 tablespoons EVOO, 2 turns of the pan 2 pounds ground chicken 1 onion, chopped 1 jalapeno, seeded and finely chopped 4 cloves garlic, finely chopped 12 large or 16 medium to small tomatillos, peeled, rinsed and halved 1/4 cup cilantro, a handful 2 cups chicken stock 2 teaspoons honey Salt and pepper 1 lime, juiced 1/2 cup creme fraiche 3 cups lightly crushed tortilla chips --whole-grain tortilla chips, such as flax seed tortillas add a wonderful texture and flavor 1 cup shredded Swiss cheese, about 1/3 pound 1 cup shredded Monterey Jack cheese, about 1/3 pound Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle. While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes. When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN!

Any Chinese restaurant worth its soy sauce can make a good wonton soup. But once you and your child try our version, you might never go back. Our tender dumplings are filled with pork and spices and then cooked and served in a flavorful broth. Thanks to easy-to-use wrappers, filling and folding the wontons goes quickly, especially when two people work together. For the soup: 5 cups chicken broth (regular or low-sodium) 2 cups water 2 to 3 thin slices fresh ginger 5 or 6 bok choy leaves, washed Pepper to taste

For the wontons: 1/2 pound ground pork (for lower-fat wontons, use ground turkey) 2 scallions, finely chopped 1 tablespoon minced fresh ginger 1 small clove garlic, minced 1 tablespoon plus 1 teaspoon soy sauce 1 teaspoon rice vinegar 1/4 teaspoon sesame oil 1/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon cornstarch 35 to 40 wonton wrappers

Step 1 In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside. Step 2 Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula. Step 3 Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap.. Assembling the Wontons: 1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper. 2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them. 3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton. 4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place. Step 4 Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste. Step 5 Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings. Nutritional Information Per serving (5 wontons and 1 cup of broth): 195 Calories, 22.1 g Carbohydrates (7% dv), 7 g Total Fat (11% dv), 2.4 g Saturated Fat (12% dv), 25.1 mg Cholesterol (8% dv), 1054 mg Sodium (using canned broth) (44% dv), 534 mg Sodium (using low-sodium broth) (22% dv), Vitamin A (14% dv), Vitamin C (13% dv), Folate (11% dv), Vitamin K (16% dv) Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.