A Sweet and Spicy punch: Tropical Glazed Chicken

Ingredients:

• 1 cup chicken
• 1/4 cup pineapple chunk
• 1 tbsp Dijon Mustard
• 1 tsp garlic powder
• 1 tsp sage
• 1/2 tsp mustard powder
• A dash of red pepper
• 1 tbsp honey
• 1 lb. boneless, skinless chicken breasts (Purdue are always the best!)

Instructions:

1. Bring the chicken broth to a boil in a small saucepan over medium-high heat until it's reduced to 1/4 cup. Add the pineapples, mustard, garlic, sage, mustard powder, red pepper and honey. Bring to a boil, reduce the heat to low, and simmer for 5 minutes, stirring occasionally. Remove from the heat. Use it immeadiately or refrigerate until ready to use.

2. Coat a grill rack woth cooking spray. Preheat the grill for 10 minutes on medium-high or @ 500.

3. Grill the chicken for 4 minutes. Turn and grill for 1 minute longer. Brush with the glaze and place the pineapples all over or on top of the chicken. Grill for 4 minutes longer, brushing with the glaze until chicken is cooked and the juices run clear. Serve immeadiately.

Serves 4

WW Points Value: 3

Note:

I tried this recipe Saturday night and I loved it. This recipe is found in the South Beach Diet Cookbook. You could even try this recipe on skewers and on the grill.

Make-Ahead Spinach Phyllo Roll-Ups

Ingredients:

• 1 egg, beaten
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 1 cup Crumbled Feta Cheese
• 1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
• 4 green onions, finely chopped
• 2 tbsp mixed dry herbs such as basil, oregano, thyme, parsley
• 15 sheets frozen phyllo (14x9 inch), thawed
• 1/3 cup butter, melted

1. MIX first 5 ingredients until well blended; set aside. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside.
2. SPREAD 1/5 of the spinach mixture along 1 short side of phyllo stack; fold in both long sides then roll up, starting at 1 of the short sides to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 more logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
3. FREEZE up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Place on baking sheet. Bake in 375°F-oven for 25 min. or until golden brown. Cool on baking sheet 5 min.; transfer to cutting board. Use serrated knife to cut each log into 6 slices.

WW Points Value: 2

Note: I know the instructions say brush each layer of phyllo dough with butter but DON'T DO IT! Trust me! Instead, put 1 piece of phyllo dough on top of another and brush the top piece with butter. Then put the 3rd piece of phyllo on top of the 1st 2 and brush that one with butter. Then put on the spinach mixture and roll the dough and brush with butter. This makes the phyllo roll-up flakier and crispier when it comes out of the oven (Even tastier!) This recipe is from kraftfoods.com in the healthy living section.

Looking for something easy, delicious and tasty? Try Chilled Tomato Bisque. It's rich and creamy and really healthy.

Ingredients:

• 14.5 oz can of diced tomatoes
• 1 1/2 cups V8 juice or vegetable juice cocktail (low Sodium, of course)
• 1 cup buttermilk
• 1 tsp of dried basil
• 1 tsp of dried oregano
• 1/4 tsp ground black pepper

Place the tomatoes, V8 Jucie or Vegetable juice cocktail juice, buttermilk, basil, oregano and pepper in a blender or food processor and process until smooth. Refrigerate for at least 1 hour before serving.

Makes 4 Servings

WW Points Value: 1

This recipe is from the South Beach Diet Cookbook. I made changes to it because I wanted to try something new. The recipe calls for 4 plum tomatoes but a 14 1/2 oz. can will work just as well. I also added oregano for more flavor.

Hi

Hello everyone. This is my very first blog. I'm nervous yet excited. I dedcided to blog about the healthy recipes I cook and eat. I've been doing it on my Facebook page for 10 months now and I want to share my culinary talents with the world. I was inspired by the movie "Julie and Julia" to do this blog. I hope you will enjoy this blog as much as I do. Bon Appetite!