Pineapple Teriyaki Chicken

Teriyaki Marinade

1/4 cup water
1 tbsp brown sugar
3 tbsp soy sauce (I use low sodium)
1 tbsp lemon juice
1 tbsp vegetable oil (I use olive or canola)
1/8 tsp ground pepper

Mix all ingredients together. Pour over chicken marinade for 1 - 24 hours in the fridge.

Before placing chicken in oven place pineapple slices on each piece of chicken.

Cook at 350 degrees for 20-40 minutes until done (depending on size of chicken pieces)

Lemon-Almond Stuffing

1 cup fine fresh bread crumbs
Processed from about 3-ounces good-textured bread
1 cup unblanched almonds
1 cup fresh parsley sprigs
1 tbsp fresh tarragon or thyme leaves (I used thyme)
3 tbsps freshly grated lemon zest
1/4 cup freshly squeezed lemon juice
1/4 pound (1 stick) unsalted butter (I used 1/2 applesauce 1/2 butter -- next time I would use all applesauce)
Salt
Freshly ground black pepper

Combine the bread crumbs, almonds and parsley in a food processor or blender and process just until coarsely chopped and well mixed. Add the thyme, lemon zest and juice and butter and mix thoroughly. Season to taste with salt and pepper.

Bake at 350 degrees for 30 minutes.

Enjoy!!

Baked Apples

6 apples peeled, cored and sliced
1/2 cup sugar (I use half brown sugar, half splenda)
3 tbsp flour (I use whole wheat)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 cup raisins (I used craisins cause that is what I had in the house)
1/2 cup chopped walnuts
1/2 cup whole milk (I used light vanilla soy milk)

Directions
1. Preheat oven to 350 degrees. Spray a 2-quart casserole dish with non-stick cooking spray.
2. Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon in to prepared dish. Pour milk evenly over apple mixture.
3. Bake 45 to 60 minutes or until soft and bubbly.

Enjoy!!

Creole Chicken

4 boneless chicken breasts
1 1/2 tsp creole or Cajun seasoning
2 tbsp olive oil
1 medium onion, chopped
1 medium green pepper, chopped
1 can Campbell's Cream of Celery Soup (98% fat free)
1/3 cup water
1 tbsp chopped fresh parsley
1 can diced tomatoes (undrained)

Directions
1. Season the chicken with the creole seasoning
2. Heat 1 tbsp oil in medium skillet over medium heat. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet.
3. Add the remaining oil to the skillet and heat over medium heat. Add the onion and green pepper and cook until onion is tender-crisp, stirring occasionally.
4. Add the soup, water, parsley and tomatoes to the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 10-15 minutes or until the chicken is cooked through.

Serve the chicken and sauce over rice.

Enjoy!!

Teriyaki Asparagus Chicken

1/4 cup water
1 tbsp brown sugar
3 tbsp soy sauce (I use low sodium)
1 tbsp lemon juice
1 tbsp vegetable oil (I use olive or canola)
1/8 tsp ground pepper

1 lb chicken breasts
2 cups chopped and cleaned asparagus
2 cups chopped and cleaned broccoli
2 cups chopped and cleaned carrots

Mix together water, brown sugar, soy sauce, lemon juice, olive oil and ground pepper and set aside. Slice and brown chicken breasts over medium heat. Once cooked add sauce. Cook for about 10 minutes. Add veggies and cook for another 10 minutes. Serve over rice.

Enjoy!!

Turkey Chili

1 lb. ground turkey
1 large can stewed tomatoes drained
1 can dark kidney beans
1 can garbanzo beans
1 can great northern beans
1 tsp paprika
1/4 tsp cayenne pepper or more to taste
1/2 tsp black pepper
1 medium onion

Brown ground turkey in large saucepan. Add onion and cook until onions begin to become transparent. Add spices. Add tomatoes and beans. Let simmer for 30 minutes.

Top with tortilla chips, shredded cheese, sour cream.

Enjoy!!

Raspberry Chipotle Brownies with Chocolate Ganache

1 pkg brownie mix
1/2 canola oil (I use applesauce)
1/2 cup water
2 eggs (I use egg beaters)
1/2 tsp chili powder
1/2 tsp instant espresso
1/2 cup raspberry preserves (I use the natural no sugar added)
1 bag semi-sweet chocolate chips
1 cup whipping cream (I use 1/2 whipping cream and 1/2 fat free half and half)

Heat oven to 350. Spray 13x9 pan with non-stick cooking spray.

Mix together brownie mix, applesauce, water, egg beaters, chili powder and espresso. Stir 50 strokes. Spread batter in pan. Drop spoonfuls of raspberry preserves on batter. Swirl with a knife in a S shape. Bake 25 to 30 minutes. Cool Completely about 1 hour.

In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.

Enjoy!!