Recipes

Prep Time: 10 minutes Cook Time: 25-30 minutes

Skinny Brusche a Stuffed Chicken

Ingredients: 4 (4-ounce) boneless, skinless chicken breasts

¼ cup light Italian dressing 3 Roma tomatoes, diced ½ yellow onion, diced 3 tablespoons chopped fresh basil

1 teaspoon dried oregano ¼ cup reduced-fat shredded mozzarella cheese

¼ teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ cup Italian panko bread crumbs Preheat the oven to 375° F, and lightly coat a 13x9” baking dish with nonstick cooking spray. Place the chicken breasts in between 2 pieces of plastic wrap, and using a meat mallet, pound them out to about ¼-inch thick. Place the pounded chicken breasts in a gallon-size resealable bag with the Italian dressing, and marinate in the refrigerator for at least 30 minutes. While the chicken is marinating, make the Bruschetta topping: In a medium mixing bowl, combine the tomatoes, onion, basil, dried oregano and cheese, then set aside. When the chicken has marinated, allow the excess Italian dressing to drip off each chicken breast back into the bag, and then lay the chicken out flat on a large cutting board. Evenly season each side with the salt, black pepper, and garlic powder. Spoon the Bruschetta mixture on the short end of the chicken, then tightly roll each breast and secure with a toothpick. In a shallow baking dish, or on a large plate, spread the panko breadcrumbs out and roll each Bruschetta chicken in them to coat.

Transfer the coated chicken rolls to the prepared baking dish and top each one with the remaining Bruschetta mixture, then bake for 25-30 minutes, until done.

NUTRITION FACTS

Yield: 4 servings Nutrition Facts based on 1 chicken roll

Calories: 216

Calories from fat: 43

Fat: 5g Saturated Fat: 2g Cholesterol: 69mg Sodium: 770mg Carbohydrates: 17g Fiber: 2g Sugar: 5g Protein: 28g SmartPoints: 4

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Hawaiian Pork and Pineapple Kabobs

Prep Time: 15 minutes + 1 hour | Cook Time: 6-8 minutes

Ingredients: 1 pound pork tenderloin, trimmed and cut into 1-inch pieces ½ cup less-sodium soy sauce 2 tablespoons rice vinegar 2 tablespoons brown sugar 1 tablespoon lime juice 1 teaspoon sriracha hot sauce 2 tablespoons sesame oil 1 teaspoon minced garlic 1 teaspoon ground ginger 3 cups fresh pineapple cubes (need 20 cubes) 2 red bell peppers, cut in cubes 3 green onions, thinly sliced 1 teaspoon sesame seeds 10 skewers Preparation: In a large resealable bag, add the pork, soy sauce, rice vinegar, brown sugar, lime juice, sriracha, sesame oil, garlic, and ginger. Seal and shake it up to combine well. Refrigerate for 1 hour, turning occasionally. If using bamboo skewers, pre-soak them in water for about 20 minutes prior to using them. This will help the skewers to not burn up when exposed to the flame. Heat an outdoor grill (or indoor grill pan) and lightly grease the grates with a small amount of vegetable oil or nonstick cooking spray. Thread the skewers with the marinated pork, fresh pineapple, and red pepper, alternating back and forth; discard the marinade.

Grill for about 2-4 minutes on each side, getting grill marks, until fully cooked. Garnish with the green onions and sesame seeds.

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10 servings | Nutrition Facts based on 2 kabobs Calories 251 | Fat 8g | Fiber 3g | Cholesterol 59mg | Sodium 886mg | Carbohydrates 23g | Sugar 17g | Protein 22g | Smart Points: 4

Perfectly Smooth, Sweet Southern Tea

8 tea bags 1 cup granulated sugar A pinch of baking soda 2 large lemons or peaches, sliced 2 cups water, plus more to fill pitcher 3 cups ice

In a saucepan, bring sugar and 2 cups of water to a boil. Add pinch of baking soda and tea bags. Take off heat and allow to steep for 1 hour.

Add ice and sliced peaches or lemons to a gallon pitcher. Pour in tea. Top off with water.

Keeps for up to 1 week in the fridge.

Fragrant NoHeat Lemonade

8 large lemons 2 cups granulated sugar 8 cups water

Wash lemons thoroughly with soap and water. Roll the lemons in between your palms, pressing down.

Slice lemons and place into a bowl with the sugar. Mash lightly, blending the lemon and juice together. If liquid was released onto the cutting board, add it to the bowl. Store in the refrigerator for at least half an hour, allowing the lemons to macerate.

Strain mixture. You are aiming for around 2 cups of the juice/sugar mixture. You may need to add the juice from more lemons.

Pour the mixture into a pitcher, and mix with water.

When serving, drop a slice of lemon into each glass before pouring in lemonade, or add to rim.

Adapting this recipe for Meyer lemons: use 10 lemons and reduce the sugar to 1 ¾ cups.

EasyDrink

Recipes

Watermelon Margarita

De-seed and chop watermelon into cubes. Blend and strain through a fine mesh sieve. In your mixer, blend 3 cups of watermelon juice with 1/2 cup of lime juice, 1 cup of tequila blanco and 1/2 cup of ice. Blend until smooth.

Optional: freeze cubes of watermelon to use as “ice.”