The comprehensive seniors program at the Waikiki Community Center helps keep our kupuna active and engaged through a variety of classes, programs and excursions.

The center is offering these summer tours open to seniors and the general public:

>> Kumuola Farm Tour (Manoa): Learn about native Hawaiian art, culture and sustainability; 7:45 a.m. to 12:30 p.m. Aug. 11. Cost is $55 and includes lunch. Register by Aug. 1.

>> Yamashita Nursery Tour (Waimanalo): Learn about plants and landscaping and purchase plants; 7:30 a.m. to 1 p.m. Sept. 1. Cost is $35. No-host lunch at ‘Ai Love Nalo Cafe. Register by Aug. 24.

Space is limited to 20 participants per tour and cost includes transportation. Call 923-1802.

The center offered these easy recipes from one of its partner organizations, the Kidney Foundation of Hawaii.

Cranberry Chicken Breast

• 2 boneless, skinless chicken breasts
• 1/8 teaspoon salt substitute
• 2 tablespoons flour
• 1 tablespoon canola oil
• 2 tablespoons chopped onion
• 1/4 cup sliced mushrooms
• 2 tablespoons dried cranberries
• 1/2 cup low-sodium chicken broth
• 1 tablespoon chopped parsley

Season chicken with salt substitute and cover in flour.

In a small skillet, heat oil over medium-high and saute chicken until golden brown. Remove from pan.

Add onions and mushrooms; cook until onions are translucent or clear.

Return chicken to skillet, top with cranberries and add chicken broth. Simmer, uncovered, 15 minutes or until chicken is cooked thoroughly and liquid is reduced. Garnish with parsley. Serves 2.

Approximate nutritional analysis, per serving: 320 calories, 12 g fat, 1.5 g saturated fat, 110 mg cholesterol, 350 mg sodium, 14 g carbohydrate, 1 g fiber, 6 g sugar, 38 g protein

Tabby’s Terrific Pasta

• 2 cups dry whole-wheat pasta of your choice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 onion, chopped
• 1 (28-ounce) can low-sodium diced tomatoes
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 2 fresh basil leaves, sliced
• 2 cups shredded mozzarella cheese

Bring a medium-size pot of lightly salted water to boil. Add pasta and cook 8-10 minutes, or until al dente; drain.

In a large saucepan over medium heat, add oil and saute garlic and onions until onions are translucent. Add tomatoes, oregano, parsley, pepper, sugar and basil. Let sit 3-5 minutes, then reduce heat and let simmer. Serve on top of pasta and top with cheese. Serves 4.

Approximate nutritional analysis, per serving: 430 calories, 16 g fat, 8 g saturated fat, 30 mg cholesterol, 400 mg sodium, 52 g carbohydrate, 8 g fiber, 7 g sugar, 26 g protein

Shrimp Curry

• 1/4 cup canola oil
• 2 medium Granny Smith apples, diced (about 1-1/2 cups)
• 3/4 cup diced onion
• 6 tablespoons flour
• 2 tablespoons curry powder
• 4 cups low-sodium chicken broth
• 2-inch piece ginger, minced
• 2 cloves garlic, minced
• 2 pounds shrimp, cleaned and cooked

Heat oil in large pan; cook apples and onions until tender, covered. Mix in flour and curry powder; gradually add chicken broth, stirring constantly. Add ginger and garlic. Cover and simmer about an hour, stirring often. Add shrimp to warm through just before serving. Serves 4.

Approximate nutritional analysis, per serving: 410 calories, 18 g fat, 2 g saturated fat, 285 mg cholesterol, greater than 1,350 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g sugar, 38 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.