Pineapple and Ham Kabobs

     *Fail*


  Unfortunately this recipe did not turn out the way that I had hoped. The website I got it from said that the pineapple gives the ham a weird texture and to microwave the pineapple first. I did, and it still made the ham disgusting. Next time I am going to cook the ham steak and pineapple separate. 

• Ham cubes (or slices)
• Pineapple (pre-heat if fresh)
• Skewers
• 1/4 Cup Pineapple Juice (pre-heat if fresh)
• 2 T Soy Sauce
• 2 T Brown Sugar
• Ginger to taste

Place ham and pineapple on skewers.

Mix juice with remaining ingredients.

Marinate for 2 hours.

Baste on the grill

Grill until heated through

Tropical Chicken Salad & Orange Vinaigrette

     *Average*

     This recipe was not one of my favorites, but it wasn't bad either. It was easy and good for summer, but I found that the mint was the only thing that I could taste. Next time I am going to leave the mint out, but someone who really likes mint might enjoy it more than I did.

2 Tbsp unsweetened orange juice 

1 Tbsp rice wine vinegar

2 tsp olive oil

1/4 tsp table salt 

1/4 tsp black pepper, freshly ground

4 cup(s) fresh mixed baby greens 

5 oz cooked skinless, boneless chicken breast(s), thinly sliced 

3/4 cup(s) pineapple, fresh, cut into chunks

3/4 cup(s) mango(es), fresh, cut into chunks

3/4 cup(s) cucumber(s), seedless, cut into chunks

1/4 cup(s) mint leaves, fresh, cut into thin strips

1/4 cup(s) (sliced) uncooked red onion(s), thinly sliced

• In a large bowl, stir together orange juice, vinegar, oil, salt and pepper until blended.
  
  
• Add salad greens, chicken, pineapple, mango, cucumber, mint and onion; toss to mix and coat. Serve immediately. Yields about 3 cups per serving.

*Found on Weight Watchers*

Asian Beef Salad Recipe

     *Successful*


      I absolutely loved this recipe. It was super easy to throw together. It was great for summer especially when its super hot out. I also used this recipe for just steak on the grill. They were nice and juice and everyone loved them.

3 clove(s) (medium) garlic clove(s), minced  

1/4 cup(s) rice wine vinegar 

1/4 cup(s) low-sodium soy sauce 

1 1/2 Tbsp peanut oil 

1 Tbsp hoisin sauce

1 pound(s) uncooked lean trimmed sirloin beef 

8 cup(s) mixed greens

1 cup(s) canned unsweetened mandarin orange(s), drained

• 
  
• In a large bowl, combine garlic, vinegar, soy sauce, oil and hoisin sauce; add steak. Marinate in refrigerator for 2 to 4 hours, or up to overnight. Remove steak to a plate; reserve marinade.
• Preheat grill or broiler. Grill or broil steak for 8 minutes on each side for medium, or longer until desired degree of doneness. Remove steak and slice into thin strips.
• Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook, stirring occasionally, 1 minute more.
• To serve, place 2 cups of greens on each of 4 plates. Top each with about 3 ounces of steak, and 1/4 cup of oranges; drizzle each salad with about 1 1/2 tablespoons of cooked and cooled marinade. Yields 1 salad per serving.

* Got this recipe from Weight Watchers*

Feta Stuffed Chicken Burger

    *Successful*


       These were great! Everyone loved them. We had them twice in one week we enjoyed them so much. I made one change to this recipe. One is that instead of hamburger buns I used ciabatta rolls, I think that they went better than simple buns.Finally be careful when grilling the chicken. I had the grill too hot the second time and the feta stuck to the grill instead of the chicken. Slower cooking was better for the feta.

• 1 pound(s) uncooked extra lean ground chicken breast 
• 1 Tbsp fresh oregano
• 1/4 tsp garlic powder
• 7 Tbsp feta cheese, crumbled
• 4 item(s) reduced-calorie hamburger roll(s)
• 1 cup(s) lettuce, romaine, cut into thick strips
• 2/3 cup(s) roasted red peppers (packed in water), sliced
• 5 small olive(s), black, sliced                            

• Preheat grill or broiler.
• In a medium bowl, combine chicken, oregano, garlic powder and feta; divide mixture into four balls and then press them gently into patties.
• Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.
• Serve each burger on a bun with 1/4 of lettuce, 1/4 of peppers and 1/4 of olives. Yields 1 burger per serving.

*Got this recipe from Weight Watchers*

Buffalo Chicken Taquitos

     *Successful*


I got this recipe from Real Women of Philadelphia. It was quick and easy and tasted great. However I did make some changes to the recipe. First was I used corn tortilla shells instead of flour ones. This gave the Taquitos a great crunch. Another thing is I dipped mine in ranch instead of Blue Cheese, but that had more to do with my personal taste.I also had to use toothpicks to hold them closed in the over, but once out they held together on their own.    

• 4 cup(s) of chicken, cooked and shredded
• 12 soft taco, flour tortillas
• 2 cup(s) of mozzarella cheese, grated
• 4 ounce(s) of Philadelphia cream cheese
• 1/3 cup(s) of Frank’s hot sauce
• 1/3 cup(s) of milk
• 2 tbsp. of butter
• 1 tsp. of Mrs. Dash
• 1 tsp. of garlic powder
• 2 tbsp. of vegetable oil

Preheat oven to 425 degrees.

In a small sauce pot over medium low heat, melt butter.

Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute.

Add cream cheese and stir until melted and completely combined with butter and spices.

Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.

Combine chicken and sauce.

Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.

Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.

Brush taquitos with vegetable oil on all sides.

Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.

Serve with Kraft Blue Cheese Dressing and celery sticks.