Huli Huli Chicken Great recipe that tastes like the sauce you can only buy in Hawaii. Sauce 1/4 cup frozen pineapple juice concentrate 1/3 cup white wine 1/2 cup chicken broth 1/4 cup soy sauce 1/4 cup ketchup 1/4 tsp powdered ginger 1-2 drops Worchestershire Sauce Brush over chicken parts and grill on BBQ for about 40 mins. Also works to throw the chiken in a crockpot and pour the sauce over and cook. I left in for a few hours on high. Enjoy!!

Chicken Marsala (from Women's Health Magazine) 3 Tbsp whole-wheat flour 3 Tbsp white flour 1/4 tsp white pepper 1 - 1 1/2 lb chicken cutlets 3 c sliced mushrooms 2 Tbsp thinly sliced shallots 1/2 c Marsala wine 1/2 c low-sodium chicken broth 2 Tbsp chopped parsley 1/2 tsp chopped fresh thyme leaf 1. In a shallow bowl, combine flours and pepper. Dredge chicken in mixture and set aside. 2. Lightly coat a large, nonstick skillet with cooking spray and heat on medium-high. Add chicken and sauté until lightly browned, 2 to 3 minutes per side. Remove cutlets to a plate and keep warm. 3. Add mushrooms and shallots to pan; stir for 1 to 2 minutes. 4. Add wine to pan. Reduce to a glaze, scraping any loose brown bits from bottom of pan. 5. Reduce heat and add broth, parsley, and thyme. Stir; cook until broth reduces by half. 6. Return chicken to pan and simmer for 5 minutes. Serve hot. This goes great with Whole Wheat Pasta and the Lemon Dill Asparagus. Enjoy!!

Spanish Brown Rice Goes great with the Turkey Enchilladas 1 lb ground turkey or extra lean ground beef 1 can diced tomatoes (do not drain) 1 pkg enchillada gravy (prepare as directed) 1 green pepper chopped finely 4 cups brown rice cooked and cooled 1. Brown ground turkey in medium pan. Add green pepper and cook until warmed, but still crunchy. Mix in enchillada gravy and diced tomatoes. Bring to a boil and simmer for 5 mins. Once complete add in rice and simmer on medium heat for 20 more minutes. Enjoy!!

Turkey Enchilladas 1 lb ground turkey or lean ground beef 8 small corn tortillas 1 1/2 cups shredded cheese (I use 2% sharp cheddar) 1 pkg enchillada gravy seasoning (prepare as directed) 1. Preheat oven to 350 degrees 2. Brown ground turkey in medium pan. At the same time warm enchillada gravy. Once gravy and meat are cooked put together enchilladas. Dip corn tortilla in gravy so all sides are covered. Fill with meat and shredded cheese. Roll and place in glass baking dish. Once all are rolled put a little more gravy over tortillas to make sure evenly covered. Sprinkle remaining shredded cheese on top. 3. Bake for 20 minutes. 4. Serve with lettuce, tomato, onion, sour cream, salsa or with your favorite toppings. Enjoy!!

Lemon Dill Asparagus 1 lb asparagus, rinsed and trimmed 3 tbsp olive oil (I only use about 1 tbsp) Salt and pepper to taste 1 lemon (juice and zest) 1 1/2 tbsp chopped dill (I just used dried dill spice) 1/2 tsp honey

1. Preheat oven to 425 degrees 2. In a shallow dish, toss the asparagus, olive oil and salt and pepper together. 3. Lay the asparagus in one level layer. 4. Place in oven and roast uncovered for approx. 10 mins or until the asparagus is just tender. 5. Transfer to a serving plate. 6. Whisk the lemon juice, lemon zest and honey is a small bowl. 7. Top the asparagus with the mixture. Enjoy!!

Bacon Blue Cheese Potato Skins (Rachel Ray Recipe) 24 new red potatoes, halved lengthwise 2 teaspoons extra-virgin olive oil 1 1/2 cups sour cream (I use light) 1 cup crumbled blue cheese (I use light) 1/2 cup crumbled cooked bacon, plus more for garnish (I use turkey bacon) 1/3 cup chopped flat-leaf parsley, plus more for garnish 1/4 red onion, finely chopped (I used green onion instead)

1. Preheat the oven to 400 degrees . In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool. 2. Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.

Hawaiian Coleslaw 4 cups Shredded Cabbage 1 can (11 oz.) Mandarin Oranges, drained and liquid reserved 1/2 tsp salt 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp white pepper 1 cup

crushed pineapple (drained) 1/3 cup mayo (I use light) 1. Put cabbage into a large bowl. Combine cabbage, 1 tbsp of reserved mandarin orange juice, salt, ginger, nutmeg and pepper. 2. Toss the oranges and pineapple into the mixture. Stir in mayo until evenly coated. Chill well before serving.