Chipotle yogurt chicken kabobs with grilled pineapple

This recipe was revised from a weight watchers recipe. 

Chipotle yogurt chicken kabobs with Grilled Pineapple 

( I served with a garlic and olive oil couscous - no recipe for that as it was a boxed mix) 

Chicken kabobs 

1 1/2 lb boneless, skinless chicken breasts or tenderloins 

1 5 oz carton of Oikos nonfat plain yogurt

1 chipotle chili in adobo sauce

1 tsp ground cumin 

Salt and pepper 

Cut chicken into 1 inch cubes. Place in a sturdy zippered gallon bag. 

Mix together the remaining ingredients and pour over the chicken pieces. Squeeze to coat well. Press out the air and close securely. 

Set in the frig for a couple hours. 

Prepare grill or broiler. Thread chicken on 4 skewers ( I have long metal one that work great. If you use the bamboo skewers you might need more than 4 ). 

Cook about 11 minutes, turning midway. 

Grilled Pineapple

Pineapple slices ( I peeled and sliced leaving the core but you can core if you have the tool) 

1 1/2 tbsp pineapple juice

2 tbsp brown sugar

Mix juice and sugar.  Spray grill with oil (I used my Foreman grill).  Place pineapple slice with the sugar side down on the grill.   Brush top side of slice and close the grill if using the Foreman.  Cut for several minutes until warmed through.  I press my top down firmly to get grill marks in the pineapple. 

If using an outdoor grill cook on one side for a few minutes, brush top and turn to cook the other side. 

I thought the pineapple was too sweet with the brown sugar.   The next time I do this I will just do the fresh pineapple without the sugar and juice mixture. 

Kale Salad

Kale Salad

Kale, rinsed and torn into bite-sized pieces

Dried cranberries

Crisp bacon, 2 or 3 slices

Diced green onions

Parmesan cheese

Pink Lemonade Dressing

Place kale, dried cranberries and diced onions in a large bowl.   Crumble the bacon over the kale.   Pour some of the dressing over and toss until well coated.   Divide into salad bowls and top with the parmesan cheese. 

Very tasty- can add other ingredients like sunflower seeds, sliced almonds, blue cheese, or feta cheese.

White lasagne

White lasagne

8 lasagne noodles 

2 cups diced ham

Fresh asparagus- I had about 10 fairly thick stalks

8 oz fresh mushrooms, baby portabellas if you can

Ragu light Parmesan Alfredo sauce 

1/2 to 1 cup Parmesan cheese 

Clean mushrooms and slice or dice. Place in a large bowl. 

Clean asparagus and cut into 1 inch pieces. Put in the bowl with the mushrooms. 

Cook lasagne noodles according to package directions. Do not drain, but pull out each noodle using tongs and spread on a sheet of wax paper. 

Place the asparagus and mushrooms in the hot pasta water and cook for 5 minutes. Drain. 

Spread a couple tablespoons of the Alfredo sauce in the bottom of an 11 x 7 

casserole. Layer 4 noodles slightly overlapping on the sauce. Spread  1 cup of the ham and about half of the asparagus and mushroom mixture over the noodles. Spoon the Alfredo sauce over and spread a little to distribute the sauce. Sprinkle with Parmesan cheese. 

Repeat layers.  

Cover tightly with plastic wrap and microwave for about 5 minutes or until sauce is bubbling and cheese has melted. 

Shrimp Tacos

Shrimp Tacos

Shrimp (I used frozen jumbo shrimp, thawed and drained well) 

Kraft tangy lime dressing 

Tortillas

Lettuce, shredded 

Diced tomatoes

Diced green onions 

Shredded cheddar or Mexican blend cheese 

Sauté shrimp in a nonstick skillet. Pour a little of the dressing over the shrimp. Heat and stir until the dressing is absorbed. 

Arrange lettuce, shrimp, tomatoes, onions and cheese on tortilla. Drizzle with a little of the dressing. 

Broiled salmon with avocado cream

Broiled salmon with avocado cream

1 lb salmon filets

1 tsp dill weed

1 tsp lemon pepper seasoning

1 ripe avocado

1/2 tbsp lime juice

1 clove  garlic, minced

1 1/2 tbsp sour cream

Mash the avocado and add the lime juice. Add the garlic and sour cream, stir or whisk until smooth. Set aside. 

Arrange salmon on broiler pan. Sprinkle with the dill, lemon pepper and salt to taste. Broil until the meat flakes with a fork. 

Serve filet topped with a dollop of the avocado cream. 

Orange Rice

Got this recipe from my friend,Joan. 

Orange Rice

3 tbsp margarine or butter

2/3 cup diced celery

3 tbsp diced onion

2 tbsp grated orange rind

1 cup orange juice

1 1/2 cup water 

1 cup raw rice

Salt and pepper to taste

Sauté onion and celery in the margarine in a large skillet unto the onion begins to brown. Add the rind, juice and water. Bring to a boil. Stir in the rice. Continue cooking on low, until the rice is cooked and liquid has all been absorbed. 

 10 servings 

Italian cheese ball

This recipe is a modification of theItalian  Cheese Log. 

Mix together 

8 oz fat free cream cheese

1/2 cup shredded mozzarella or provel 

1 package dry Itslian dressing mix 

Shape into a ball or place in a bowl and chill. I left the cream cheese out a too temperature and it got very soft so was too messy to shape into a ball so I just put it in a bowl and chilled. 

Serve with snack crackers. 

This is also very good as a sandwich spread. I put some on rye bread and grilled it.  Yummy!