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Serves 4

Teriyaki Chicken and Mango Salad Ingredients

Marinade

• 1/4 c. low-sodium soy sauce
• 1/4 c. honey
• 1 t minced garlic
• 1 t minced fresh ginger
• 1 t toasted sesame seeds

Salad

• 1 boneless chicken breast (8 to 10 ounces)
• 3 oz. fresh shiitake mushrooms
• 6 c. mixed baby lettuce greens
• 2 mangoes, peeled, pitted, and cut into thin slices
• 2 scallions, thinly sliced
• 1/2 c. low-fat poppy seed salad

The possibilities for making chocolate bark are endless. Try this variation, or swap out the ingredients for dark chocolate, dried cranberries and almonds. 

Serves 6

Cherry Nut Bark Ingredients

• 4 oz. bittersweet chocolate
• 1/4 c dried cherries, chopped
• 1/4 c pecans, chopped

Directions

Put a piece of waxed paper on a 6-inch plate. Chop chocolate and place in a microwavable dish. Microwave on high for about a minute. Chocolate might not look melted, but it will be. Stir. Spread chocolate on waxed paper. Top with cherries and pecans and press in. Refrigerate. When cool, cut into 6 pieces.

Honey-Herb Chicken Ingredients

• 4 boneless, skinless chicken breast halves (about 1 pound)
• Juice of 1 lime (about 2 T)
• 1 to 2 T fresh coriander, chopped
• 1 T honey

Directions

With a meat tenderizer, pound each breast half to about 1/2-inch thick. Combine lime juice, coriander and honey in a small bowl. Brush chicken breasts with glaze. Brush grill lightly with olive oil. Grill (or broil) chicken for approximately 5 minutes

• 2 or 3 butternut, acorn or Hubbard squash
• 2 garlic cloves
• A few sprigs of fresh thyme
• 2 T unsalted butter
• 2 yellow onions, diced
• 1/2 c. white wine
• 8 c. vegetable broth
• 1 bay leaf
• Salt and pepper
• 1/3 c. cider vinegar

Directions

1. Preheat oven to 350°F.
2. Cut squash in half, remove seeds, and place on baking sheet cut-side-down with garlic and thyme inside.
3. Roast for about 60 minutes or until soft. Scoop out the squash flesh

Caribbean Red Snapper Ingredients

• 2 T olive oil
• 1 medium onion, chopped
• 1/2 c. red pepper, chopped
• 1/2 c. carrots, cut into strips
• 1 clove garlic, minced
• 1/2 c. dry white wine
• 3/4 pound red snapper fillet
• 1 large tomato, chopped
• 2 T pitted ripe olives, chopped
• 2 T crumbled low-fat feta or low-fat ricotta cheese

Directions

In a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrots and garlic