Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 2
- 2/3 cup pineapple juice
- 1/2 cup apple juice
- 1/4 cup orange juice
- 10 ounces boneless skinless chicken breasts
- 1 medium pineapple
- 1 cup strawberry, halved
- 1 small apple, cored and diced
- 1/2 cup orange section (no sugar added)
- 1 tablespoon balsamic vinegar
- 2 teaspoons grenadine or 2 teaspoons honey
- 1/4 teaspoon ground allspice
Recipe
- 1 in a medium saucepan, combine pineapple juice, apple juice, and orange juice; bring to a boil.
- 2 add chicken; reduce heat to low and simmer, covered, 10-15 minutes, until chicken is cooked through.
- 3 remove from heat; set aside to cool.
- 4 reserve cooking liquid.
- 5 while chicken is cooling, cup pineapple in half lengthwise; remove and discard core.
- 6 scoop out pulp, leaving shells intact.
- 7 cover shells with plastic wrap; refrigerate until ready to use.
- 8 weigh 9 ounces pineapple pulp; reserve remaining pineapple pulp for use at another time.
- 9 cut pineapple pulp into chunks.
- 10 in a large bowl, combine pineapple chunks, strawberries, apple and orange sections, tossing lightly.
- 11 cut cooled chicken into chunks or strips; add to pineapple mixture.
- 12 strain cooking liquid into small saucepan; add vinegar, grenadine syrup and allspice.
- 13 bring liquid to a boil; cook until liquid is reduced to about 1/2 cup.
- 14 pour vinegar mixture over chicken mixture; toss well to combine.
- 15 refrigerate, covered, at least 1 hour, tossing several times to blend flavors.
- 16 to serve, fill each pineapple shell with 1/2 the chicken mixture.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- Servings: 2
- 15 brussels sprouts, halved lengthwise
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 3 cloves garlic, smashed with the flat of a knife
- freshly grated parmesan cheese (optional)
- salt and pepper
Recipe
- 1 melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
- 2 reduce heat to medium, add smashed garlic and cook until lightly browned.
- 3 remove garlic and discard.
- 4 add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
- 5 the cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
- 6 top with freshly grated parmesan and salt& pepper to taste.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
- Servings: 6
- 18 fresh brussels sprouts
- 3 tablespoons butter
- 1 -2 garlic clove, crushed
Recipe
- 1 clean, dry and slice the brussels sprouts in half.
- 2 in a medium skillet, melt the butter. add the the garlic and cook until light brown.
- 3 remove the garlic from the pan with a slotted spoon and discard.
- 4 place sprouts in the pan, cut side down, in the garlic butter.
- 5 cover and cook over low heat until the sprouts are tender, about 15 to 20 minutes.
- 6 arrange sprouts on serving plate and drizzle with any butter left in the pan. if desired, sprinkle with some parmesan cheese.
Total Time: 30 mins
Preparation Time: 30 mins
Ingredients
- Servings: 4
- 4 cups diced cooked chicken (2 1/2 lb.)
- 1 cup finely diced celery
- 1/2 cup relish (i prefer sweet, but you choose)
- 1 cup mayonnaise
- 3/4 cup dried cranberries
- 1/2 vidalia onion, finely diced (about 1/2 cup)
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 cup pecan pieces (optional)
- 8 slices bread or 8 slices whole-grain bread
Recipe
- 1 combine chicken and the next 8 ingredients together in a bowl.
- 2 cover and chill at least 2 hours to let flavors meld.
- 3 scoop about 3/4 to 1 cup chicken salad onto a slice of toasted or untoasted bread; top with a second slice of bread.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 1 lb brussels sprout
- 1/4 lb bacon, chopped
- 1/2 cup finely chopped shallot
- 1 -2 tablespoon butter
- 3 tablespoons balsamic vinegar
- salt and pepper
Recipe
- 1 trim ends of brussels sprouts and cut any large ones in half. blanch in boiling water until tender.
- 2 plunge into ice water to stop the cooking and drain well.
- 3 meanwhile, cook bacon until crisp and drain on paper towels.
- 4 remove all but 2 tablespoons of bacon grease from the pan. add onions.
- 5 cook until brown. add brussels sprouts, butter, vinegar, salt pepper and bacon. toss until hot.
Total Time: 22 mins
Preparation Time: 5 mins
Cook Time: 17 mins
Ingredients
- Servings: 2
- 1 lb brussels sprout
- 4 ounces walnuts
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt or 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Recipe
- 1 set oven to 375°f bring a medium size pot of water to boil.
- 2 blanch brussesl sprouts in boiling water for about 5 minutes.
- 3 rain water and place brussels sprouts and rest of ingredients in a bowl and toss together.
- 4 place all ingredients on sheet pan and roast for 12 minutes.
- 5 enjoy.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- 2 chicken breasts, cooked and cubed
- 1 cup mayonnaise (feel free to add or take away depending on how mayonnaisey you like it)
- 2 tablespoons dried onion
- 1 teaspoon seasoning salt
- 1/2 cup slivered almonds
- 1 bunch fresh asparagus
- 2 cups vinaigrette marinade
- 8 slices brown bread
Recipe
- 1 cook and cube 2 chicken breasts in bite-sized pieces.
- 2 cool in fridge for about 10 minutes.
- 3 clean asparagus and place in pot on stovetop.
- 4 cover with marinade.
- 5 boil for 5-10 minutes until soft and tender.
- 6 place in fridge to cool.
- 7 remove chicken from fridge and combine with mayo, dried onions, seasoning salt and almonds.
- 8 toast bread slices to preferred crispness.
- 9 layer chicken salad mixture on 4 slices of bread, then layer 2-4 asparagus shoots on top.
- 10 add second slice of bread on top.
- 11 serve with fruit and chips and enjoy!
