Honey Glazed Pork Tenderloin

4 POINTS
per serving




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Ingredients:

16 ounces Extra Lean Port Tenderloin
1/2 cup soy sauce, low sodium
2 cloves garlic -- minced
1 teaspoon ground ginger
1/4 cup honey
2 tablespoons brown sugar
1 tablespoon sesame seeds


Instructions:


Trim excess fat from pork. Tie it to make it even shape. Place in a heavy plastic bag.
Mix the soy sauce, garlic, and ginger. Add to bag. Coat pork well. Marinade for 2 hours or over night in refrigerator.

Remove pork from marinade. Pat dry.

Combine honey and sugar. Brush over pork. Coat with sesame seeds.

Roast for 20-30 minutes at 375 degrees F.

Slice thinly and serve.



Nutritional Information:
Calories: 188.8, Fat grams: 4.1, Fiber grams: 0.3


Source:Great American Recipes

Two Cheese Potatoes Gratin

5.5 Points Per Serving



1 1/2 pounds potato -- cut into 1/4 inch slices

1 garlic clove

1/2 teaspoon salt

1/8 teaspoon red pepper

1/4 cup parmesan cheese

1/4 cup flour

2 cups skim milk

5 ounces cheddar cheese -- shredded



Place potato slices and garlic clove in saucepan and cover with water; bring to a boil and cook 8 minutes or until just tender. Drain and discard garlic. Place flour, salt and red pepper in a large saucepan. Gradually whisk in milk until blended. Cook over medium heat until thick and remove from heat; stir in cheese. Arrange half of potatoes in a baking dish which has been sprayed with nonstick spray. Pour half of sauce over slices. Repeat with remaining potatoes and sauce. Sprinkle with parmesan cheese. Bake at 350º for 25 minutes or until bubbly.

Serving Size : 6

Per serving: 248 calories, 9g fat (6g saturated fat), 2g fiber

US Points: 5.5

Per serving: 248 Calories (kcal); 9g Total Fat; (32% calories from fat); 13g Protein; 29g Carbohydrate; 29mg Cholesterol; 435mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Maple-Glazed Carrots

1 Point Per Serving



1 1/2 cups sliced carrot

2 tablespoons reduced-calorie maple syrup

1 teaspoon margarine

1/4 teaspoon salt-free herb-and-spice blend



Place sliced carrot, reduced-calorie maple syrup, margarine, and salt-free herb-and-spice blend in a small microwave-safe bowl. Cover and microwave at HIGH 6 to 8 minutes, or until tender, stirring every 2 minutes.

Yield: 2 servings

Campfire Potatoes

.5 Points Per Serving



8 medium potatoes, peeled, and thinly sliced

2 tablespoons worcestershire sauce

2 medium onions, sliced

1/2 cup chicken broth, low sodium

1 tablespoon canola oil

Non stick cooking spray

2 tablespoons minced fresh parsley or 1 tablespoon dried parsley



Spray one side of a large piece of heavy-duty foil with non stick cooking spray. Place the potatoes and onion on a large piece of heavy-duty foil and dot with oil. Combine the parsley and worcestershire sauce and sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender.

Serves 8. PER SERVING: CALORIES: 145 (11.7% from fat) FAT: 1.9g (SAT 0.3g) FIBER: 2.9g SODIUM: 64.9mg DIABETIC EXCHANGE: 1 starch + 1 fruit

Orange Dressing

1/2 Point Per Tablespoon



1/2 cup fresh orange juice

1/4 cup fresh lemong juice

1/2 tsp paprika

1/8 tsp garlic powder (optional)

1/8 tsp pepper



Combine all ingredients in jar. Cover and shake well. Store in Fridge.

Makes 3/4 Cups

POINTS: 1/2 per Tablespoon

Per TBS: Calories: 7 Fiber: 0 Fat: 0 Carbohydrate: 0 Protein: 0 Cholesterol: 0 Sodium: 0

Chicken Taco Salad

4 Points per serving



3/4 cup chopped onion

1 1/2 cups (8 ounces) diced cooked chicken breast

5 ounces (one 8-ounce can) canned pinto beans -- rinsed and drained

1/2 cup water

1 1/2 teaspoons taco seasoning mix

4 cups shredded lettuce

2 cups chopped fresh tomato

1/2 cup chopped green bell pepper

3/4 cup (3 ounces) Kraft shredded reduced-fat Cheddar cheese

1 1/2 cups (1 1/2 ounces) Corn Chex

3/4 cup chunky salsa

6 tablespoons Land 0 Lakes fat-free sour cream

"Olé Olé Olé! This taco salad still delivers all the traditional flavors, but the chicken offers a lighter version of this spicy and satisfying dish!"



1. In a large saucepan sprayed with olive-flavored cooking spray, brown onion. Stir in chicken pinto beans, water, and taco seasoning. Mix well to combine. Lower heat. Simmer 10 minutes, stirring occasionally. Meanwhile, in a large serving bowl, combine lettuce, tomato, and green pepper. Spoon hot chicken mixture over lettuce mixture. Top with Cheddar cheese and Corn Chex. Toss gently to combine. For each serving, place about 2 cups mixture on a plate and top with 2 tablespoons salsa and 1 tablespoon sour cream.

Serves 6.

HINT: If you don't have leftovers, purchase a chunk of chicken breast from your local deli.

Serving size (2 cups mixture, 2 tablespoons salsa and 1 tablespoon sour cream)

According to the cookbook: Per serving: 232 Cal, 4g Fat, 22g Pro, 27g Carb, 344mg Sod, 5g Fib

Healthy Exchanges: 3 Protein, 2 2/3 Vegetables, 1/3 Bread, 15 Opt. Cal.

Diabetic Exchanges: 2 Meat, 2 Vegetable, 1 Starch

Source: "HELP: Healthy Exchanges Lifetime Plan, page 257" Copyright: "Healthy Exchanges, Inc. 1996; ISBN 0-399-14164-2"

NOTES : Shared by Pamela S.

Western Meal In One

4-8 Points Per Serving (dependig on meat used)



1 pound extra lean ground beef -- or 92%lean8%fat beef

1 clove garlic

1/2 cup chopped onion

1/2 cup diced green bell pepper

1 teaspoon salt

1 teaspoon chili powder

16 ounces canned kidney beans -- 1 can drained

2 1/2 cups canned tomatoes -- diced with juice

3/4 cup instant rice -- uncooked

3/4 cup shredded cheddar cheese

vegetable cooking spray



Brown beef and garlic in pan with cooking spray. Add onion and green pepper; cook until onion is transparent; drain off fat. In 2 qt. casserole combine the meat mixture salt, chili powder, beans, tomatoes, and rice. Bake, covered 350º. for 30 min. uncover and sprinkle with cheese bake another 15 min.

Makes 6 to 8 serviongs.

NOTES :

Per serving ( out of 6 ): 370 cal, 18.2g (44.1%) fat, 6.5g fibre, 919mg sodium 7.62 points

Per serving ( out of 8 ): 279 cal, 13.7g (44.1%) fat, 4.9g fibre, 689mg sodium 5.74 points

Per serving (using 92% lean, 8% fat ground beef out of 6): 287.9 cal, 8.3g (25.8%) fat, 6.5g fibre, 902mg sodium 5.15 points

Per serving (using 92% lean, 8% fat ground beef out of 8): 215.9 cal, 6.2g (25.8%) fat, 4.9g fibre, 677mg sodium 3.86 points

Cinnamon Popcorn Crunch

3 Points Per Serving



11 cups popcorn, air-popped -- unsalted

6 1/2 ounces mixed nuts, dry-roasted -- 1 can salted

1 pound light brown sugar

1 cup light corn syrup -- or maple syrup

1/2 cup butter or margarine

1/2 cup water

2 teaspoons salt

1 1/2 teaspoons cinnamon



Mix popcorn and nuts in large buttered bowl. Combine sugar, syrup, butter or margarine, water, salt and cinnamon in saucepan. Heat slowly to the boiling point, stirring until sugar melts. Cook to hard crack stage (290-295º F). Pour syrup in a fine stream over popcorn and nuts. Stir until popcorn and nuts are evenly coated with syrup. Spread out on large buttered surface or waxed paper. Separate into bite-size portions with forks. Cool.

Makes about 34 (1/2 cup) servings.

NOTES : Per serving: 143.4 cal, 5.6g (33.3%) fat, 0.9g fibre, 170mg sodium, 23.9g carbs, 1.3g protien

Per serving: 3.15 points

Maple-Mustard Pork Tenderloin with Carmelized Apples

5 Points Per Serving



1 1/4 lbs pork tenderloin

cooking spray

2 tbsps Dijon mustard

3 tbsps maple syrup -- divided

1 1/2 tsps fresh rosemary -- chopped

1/4 tsp salt

1 dash pepper

2 med Granny Smith apples -- peeled & in 16 wedge



Preheat oven to 425ºF. Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tbsp maple syrup, rosemary, salt and pepper in small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425ºF for 25 minutes or until thermometer registers 160ºF. While pork is baking, heat nonstick skillet over medium-high heat until\par hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tbsp maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.

Serving Size : 4

Per serving: 246 Calories; 5g Fat (20% calories from fat); 30g Protein; 18g Carbohydrate; 92mg Cholesterol; 301mg Sodium

Slowcooker Enchiladas

1 lb ground beef

1 cup chopped onion

1/2 cup chopped green pepper

1 can (16oz) pinto or kidney beans, rinsed & drained

1 can diced tomatoes and green chiles, undrained

1 small can tomato sauce

1 pkg enchilada sauce (dry mix) (taco sauce mix works well too)

1/3 cup water

1/2 tsp salt

1/4 tsp pepper

1 cyo (4oz) shredded low fat cheese

6 flour tortillas (2 points each)



In a skillet, cook beef, onion and green pepper until beef is browned. Drain. In a bowl, add all other ingredients except for the tortillas and stir. In a crockpot, layer about 3/4 beef mixture, then a tortilla. Repeat layers with all 6 tortillas. Cover and cook on low for 5-7 hrs or until heated thru. (you can also cut up tortillas and stir into mixture)

svgs; 6

Skillet Hamburger Stroganoff

5 Points per serving



8 ounces ground 90% lean turkey or beef

1/2 cup chopped onion

1 10 3/4 oz can Campbell’s Healthy Request cream of mushroom soup

1/2 cup canned sliced mushrooms -- drained (2.5 ounce jar)

1/4 teaspoon black pepper

2 cups cooked noodles

1/4 cup Land O Lakes fat-free sour cream

1/2 teaspoon diced parsley



1. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Add mushroom soup, mushrooms, black pepper and noodles. Mix well to combine. Simmer 10 minutes. Remove from heat. Stir in sour cream and parsley. Serve at once.

Serves 4 (1 full cup)

According to the Cookbooklet: Per serving: 249 Cal, 7g Fat, 16g Pro, 30g Carb, 516mg Sod, 2g Fib

Healthy Exchanges: 1 1/2 Protein, 1 Bread, 1/2 Vegetable, 1/2 Slider, 16 Opt. Cal.

Diabetic Exchanges: 1 1/2 Meat, 2 Starch

Chicken Fried Steak

/4 cup all purpose flour

1/4 tsp. pepper

1 pound boneless round steak, cut into serving-size pieces

1/2 cup skim milk

2 Tbs vegetable oil

Gravy

2 Tbs. water

4-1/2 tsp. all-purpose flour

3/4 cup skim milk

1/8 tsp. pepper



In shallow bowl, combine flour and pepper. Add beef; turn to coat. Remove meat and pound with mallot to tenderize. Pour milk into another shallow bowl. Heat oil in skillet. Dip meat in milk then coat again in flour mixture; add to skillet. Cover and cook over low heat for 10 minutes. Turn; cook 10 minutes longer. Remove and keep warm. For gravy, add water to skillet; stir to loosen browned bits from pan. In small bowl, combine flour, milk and pepper until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.

Yield: 4 servings.

***One serving (calculated without gravy): 307 calories, 11 gm fat, 1 gm fiber.

Carne Asada con Chile Guajillo

5 Points Per Serving



This is one of my favorite Mexican dishes... When I'm going to be bad - this is what I'll pick instead of my grilled chicken dishes... Now if the Mexican restaurants made theirs this way I could have it all the time!!!

4 ounces dried chilies guajillos, or New Mexico chilies stemmed, seeded and torn into flat pieces

5 cloves garlic, unpeeled

1/2 teaspoon cumin seeds

1/2 tablespoon dried oregano, preferably Mexican

3 cups beef stock

1 teaspoon sugar

1/2 teaspoon salt, or to taste

1 tablespoon cider vinegar

2 pounds Beef Tenderloin or beef sirloin



To prepare sauce: On a heavy ungreased griddle or skillet set over medium heat, toast chilies, a few at a time, pressing them down with a spatula for a few seconds, then flipping and pressing again; be careful not to burn the chilies or the sauce will be bitter. Transfer the toasted chilies to a bowl, cover with boiling water, weight with a plate and let soak for 30 minutes. Drain.

Meanwhile, roast garlic cloves on the same griddle or skillet, turning them often, until soft and blackened in spots, about 15 minutes. Cool, peel and chop. Pulverize the cumin and oregano in a spice grinder or mortar and pestle, then place in a blender, along with the drained chilies, garlic, and 1 cup of the beef stock. Blend until smooth, then strain through a medium-mesh sieve.

Heat a wide, large nonstick saucepan over medium-high heat. When hot enough to make a drop of the puree sizzle, add puree all at once. Reduce heat to low, and simmer, stirring regularly, until the mixture reduces to a dark, thick puree, 10-15 minutes. Add 1-1/2 cups stock, partially cover and simmer, stirring frequently to prevent scorching, about 45 minutes. Season with sugar and salt. Thin with a little extra stock, if necessary, to give the sauce the consistency of heavy cream. The sauce can be made ahead and stored, covered, in the refrigerator for up to 2 days.

To marinate and cook beef:

Combine vinegar with 3 tablespoon of the sauce. Brush the mixture over beef. Place the meat in a shallow dish, cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight. Prepare a charcoal fire or preheat a gas grill. Brush the meat with oil and grill with the cover on, turning the meat regularly, to desired doneness--120º F for rare, 145º for medium. Remove to a rack set over a plate and let rest in a very low oven for 10 minutes before serving. Just before serving, reheat the sauce and slice the meat. Spoon the sauce onto warm dinner plates and top with the beef.

Makes 8 servings

Calories 186 - Calories from Fat 79 Fat 9g, Saturated Fat 3g, Cholesterol 72mg, Sodium 493mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 21 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units

Simple Chicken Parmigana

6 Points Per Serving



4 boneless skinless chicken breast halves

1/2 cup bread crumbs

1/4 cup fat-free Parmesan cheese

1 tablespoon dried Italian parsley

1 egg, beaten

2/3 cup spaghetti sauce

2 ounces shredded low-fat mozzarella cheese



Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. In medium bowl, combine bread crumbs, Parmesan cheese and parsley; mix well. Dip chicken in beaten egg; coat with bread crumb mixture.

Freeze if you wish

Thaw chicken overnight. Preheat oven to 350º F.In 8-inch square baking dish, place chicken halves; bake for 30 minutes or until juices run clear. Meanwhile, heat spaghetti sauce. Sprinkle chicken with mozzarella cheese; cover dish to melt cheese. Serve sauce with chicken.

Makes 4 Servings.

LOW-FAT ZESTY CHICKEN BREASTS

3 Points per (3 oz cooked wt) serving



2 tsp. lemon zest, grated

1 lb. boneless skinless chicken breast halves

1-1/2 tsps. pepper

2 tsps. butter buds

2 tbsps. lemon juice

1 tbsps. Worcestershire sauce

1 tsp. Dijon mustard

1 tbsps. parsley, minced



Rub equal amounts of lemon zest into each side of chicken breast. Sprinkle with pepper, pressing with hands to adhere. Melt butter in a heavy nonstick skillet over medium heat. Saute chicken 4-5 minutes per side or until golden and chicken is opaque throughout. Transfer to a platter and keep warm. Add lemon juice, Worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. Serve sauce over chicken breasts and sprinkle with parsley.

Makes 4 servings.

Calories.....164.....Fat.....3.8 g......Chol.....77 mg......Carbs.....2.2 g......Sodium......117 mg.....Fiber.....0.3 g.

Low-Fat Mexican Tamale Pie

4 Points per serving



1 cup corn meal

4 cups water

1 onion, chopped

1 green pepper, chopped

1/4 cup fat free chicken broth

1 - 20 ounce can tomatoes, drained

1/8 teaspoon chili powder

1 pound ground turkey or chicken breast



1. Preheat oven to 375º F.

2. In large bowl, combine corn meal and water. Mix well and set batter aside.

3. In large nonstick skillet over high heat, saute onions and pepper in broth until tender. Add tomatoes and chili powder; cook until thick and set aside.

4. In another large nonstick skillet over high heat, cook meat for 10 minutes or until browned. Remove from heat and rinse with hot water.

5. Combine meat with tomato mixture; mix well.

6. In 8" x 8" nonstick baking dish, pour half of the corn meal batter, top with meat mixture and cover with remaining cornmeal batter.

7. Bake for 30 minutes or until golden brown. Serve hot.

Makes 6 servings

Calories.....214.....Fat.....3.3 g.....Fiber....2.5 g.

Honey-Glazed Sweet Potatoes and Chicken

6 points per serving



1 cup evaporated skim milk

3 tablespoons honey

1 1/2 tablespoons cornstarch

3/4 teaspoon poultry seasoning

3/4 teaspoon salt

3 medium sweet potatoes (about 3 cups) -- peeled and cut into 1-inch pieces

6 (4-ounce) skinned, boned chicken breast halves

3/8 cup sliced green onions

1/2 cup dried tart cherries



Combine first 5 ingredients in an 8-inch square baking dish, and stir well. Add potatoes to milk mixture, and toss gently to coat. Cover dish with plastic wrap, and vent. Microwave mixture at HIGH 9 minutes, stirring after 4 minutes. Arrange chicken in bottom of dish, nestling into potatoes, and top chicken with green onions and cherries. Microwave at HIGH 7 minutes or until chicken is tender.

Servings: 6

Chili Lime Chicken

3 Points Per Serving



15 minute dinner! :O)

1 TBS. veggie oil

2 TBS. all-purpose flour

1/2 tsp. chili powder

1/4 tsp. salt

4 (3oz.) thin-sliced skinless chicken breast (1/4" thick)

1/2 cup fat-free low-sodium chicken broth

2 TBS. fresh lime juice

2 TBS. minced cilantro (optional)

Campbell's One Dish Chicken and Rice

6 Points Per Serving



1 can cream of mushroom soup -- Campbell's 98% FF

1 cup water

3/4 cup white rice, regular -- uncooked

1/4 teaspoon paprika

1/4 teaspoon pepper

1 teaspoon garlic salt -- my own addition

4 chicken breast halves -- skinned and boned



In 2-qt. shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375º for 45 minutes or until chicken and rice are done. For Creamier rice, increase water to 1 1/3 cups.

SERVINGS: 4

Barbecue Chicken

1 C. Ketchup

1 12oz. Can Diet Coke

4 Chicken breasts (skinless, boneless, 3oz each)

2 C. White rice, cooked



Combine ketchup and Diet Coke in shallow pan. Add chicken. Place on stove over medium heat. Bring to a boil-lower heat so that ketchup mixture continues to bubble. Cook like this for one hour-uncovered. Sauce will thicken as it boils. Serve over rice.

Makes 4 Servings

30-Minute Chicken Dinner

8 Points Per Serving



Nonstick spray coating

1/2 cup chopped onion

3 cups water

1-1/4 cups long grain rice

3/4 cup frozen orange juice concentrate, thawed

3 tablespoons reduced-sodium soy sauce

1/4 teaspoon ground ginger

1/8 to 1/4 teaspoon pepper

3 cups loose-pack frozen stir-fry vegetables (sugar snap peas, carrots, onions, and mushrooms)

1 cup chopped cooked chicken



Spray an unheated large saucepan with nonstick coating. Add onion; cook and stir over medium heat until onion is tender but not brown. Carefully stir in water, uncooked rice, thawed concentrate, soy sauce, ginger, and pepper. Bring to boil; reduce heat. Cover and simmer for 15 minutes. Sprinkle frozen vegetables on top of mixture; do not stir in. Cover and simmer about 5 minutes more or until rice and vegetables are tender and liquid is absorbed. Stir in chicken; heat through.

Makes 5 servings.

Calories 421 Fat 4g Calories from fat 9% Carbohydrates 75g Sodium 459mg Fiber 2g.

Baked Chicken With Orange-Pineapple Juice

Recipe By : GlendaTay

7-9 Points Per Serving



3 pounds boned and skinned chicken breast halves(or 1 chicken or 3 pound chicken parts) -- * see note

4 teaspoons Dijon mustard

2 tablespoons honey

1/2 cup chopped onions

1/4 cup chopped green bell pepper -- or red

2 tablespoons unsalted butter -- cut into bits

1 teaspoon paprika

1 teaspoon ground cinnamon

1 cup orange juice

1/2 cup pineapple juice

2 teaspoons basil

1/4 cup dark brown sugar -- firmly packed

Salt and ground black pepper to taste



Position rack in the center of the oven. Preheat oven to 350º. Mix together Dijon mustard, basil and honey. Smear the chicken with Dijon mustard and honey mixture. Arrange chicken skin side down in a shallow roasting pan or baking dish just large enough to hold it in a single layer. Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and pepper, and paprika. Pour orange and pineapple juice around the chicken. Bake, basting once for 30 minutes. Turn the chicken skin side up and sprinkle with brown sugar. Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry. Pour the juice into a small sauce pan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.

Makes 6 servings

NOTE: The origional called for 1 chicken or 3 pounds chicken parts, I substituted boneless skinless chicken breasts to lower the points per serving

It is 7.88 points per serving if you use boneless skinless chicken breasts , but if you use 1 chicken or 3 pounds chicken parts with the skin then it is 9.11 points per serving.-Jenn



Sent by: GlendaTay

NOTES : Per serving (boneless skinless chicken breasts): 368.9 cal, 8.2g (20.4%) fat, 0.9g fibre, 198mg sodium, 18g carbs, 53.6g pro

Per serving (boneless skinless chicken breasts): 7.88 points

Per serving: (chicken pieces, or 1 whole chicken): 397.6 cal, 16.4g (37.6%) fat, 1g fibre, 164mg sodium, 20.3g carb, 41g pro

Per serving: (chicken pieces, or 1 whole chicken): 9.12 points

Strawberry Spinach Salad.. YUMMY!

Spinach or Romaine lettuce

Sugared Almonds – you put sliced almonds in a frying pan and keep string them. When they start to toast a little you sprinkle a generous amount of sugar over them and keep stirring them until they are sticky and all the sugar is melted. Then pour them on wax paper or something like that and let them cool.

Strawberries Sliced Up

Feta Cheese

Dressing:
1 Cup Strawberries
1/3 Cup Sugar
2/3 Cup Balsamic Vinegar
1 tsp. kosher salt
½ tsp. black pepper
2 Tbs. Canola Oil

Put all the dressing ingredients in a food processor or blender and pulse a few times. You want the strawberries to still be a little chunky.

Wait until the last minute to put the cheese, almonds, dressing all together or it will get soggy.

Hawaiian Chicken

Ingredients:

6 pounds skinless, boneless chicken breasts, halved
2 cans mandarin oranges, drained
2 cans pineapple slices, drained
¼ cup brown sugar, packed
¼ cup cornstarch
1 envelope stir-fry chicken seasoning blend


Directions:

1. Combine all ingredients in the crock pot (except chicken) and blend well.

2. Add the chicken and coat with mixture.

3. Cover and cook on low for 6 to 8 hours or high for 3 hours

Chicken Fajitas

Ingredients:

1 lb. boneless chicken breast
1 1/2 c. chicken broth
1 package taco seasoning
2 chopped bell peppers (red, green, or yellow)
1 chopped onion


Preparation:

1. Cut the chicken breast into strips. Simmer chicken strips in water or broth until almost done.

2. Place the chicken strips into a skillet along with 1 cup cooking water or broth, taco seasoning, and chopped bell peppers.

3. Simmer until chicken is done and the sauce becomes thick. Add remaining broth and simmer 10 minutes.

Bourbon Chicken

Ingredients:

3 chicken breasts; halved
1/3 c bourbon
1/3 c salad oil
1/4 c soy sauce

Instructions:

1. Place washed, skinned chicken in baking dish, meaty side down.

2. Mix the bourbon, salad oil, and soy sauce.

3. Pour mixture over chicken and marinate for several hours for enhanced flavor.

4. Bake at 350 F. for 50 min. Serve with hot cooked rice.