Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

I had this last night. So good but I didnt use jicama cant stand the stuff. This comes from Cooking Light, July 2010, p24.

"Ingredients
1 pound skinless, boneless chicken breast
1 teaspoon chili powder
1/2 teaspoon salt
Cooking spray
1 1/4 cups (1-inch) cubed fresh pineapple (about 8 ounces), divided
2 tablespoons chopped fresh cilantro
2 tablespoons fresh orange juice
4 teaspoons apple cider vinegar
1/2 teaspoon minced habanero pepper
1 large garlic clove
1/4 cup extra-virgin olive oil
3/4 cup julienne-cut peeled jicama
2/3 cup thinly sliced red bell pepper
1/2 cup thinly sliced red onion
1 (5-ounce) package fresh baby spinach (about 8 cups)

Preparation
1. Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside.

2. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.

3. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing. "

Delicious Ginger Glaze

I loved this recipe and I have used it on all types of meat it works great with everything. It tasted great on salmon especially.

Fish Tacos with Mango Salsa Verde

This recipe is from Cooking Light and is made with tilapia which is probably the cheapest fish you can buy. I loved all the flavors it was delicious! (Cooking Light, July 2010, p180)

Ingredients
Salsa:
1/2 cup chopped peeled mango
1/2 cup chopped green tomato
2 tablespoons finely chopped red onion
4 teaspoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/4 teaspoon chili powder

Tacos:
2 (6-ounce) tilapia fillets
Cooking spray
1/2 teaspoon Old Bay seasoning
4 (8-inch) whole-wheat flour tortillas
1 cup mixed salad greens
Preparation
1. To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.

2. To prepare tacos, preheat broiler.

3. Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 minutes or until desired degree of doneness.

4. Heat a medium nonstick skillet over medium-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 minute on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 cup greens and 1/4 cup salsa. Serve immediately.

Chipotle chile canned in adobo sauce

I have two recipes that use this little gem. I am a spicy food lover, so this may not be for everyone.

One comes from an advertisement for Best Foods Real Mayonnaise. I found it in my Cooking Light magazine from July 2010.

"Chipotle-Lime Chicken Skewers

1 cup Best Foods® Real Mayonnaise
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro (optional)
2 cloves garlic, finely chopped
1 teaspoon ground chipotle chile pepper
2 pounds boneless, skinless chicken thighs, cubed OR boneless, skinless chicken breasts, cut into thin strips

Directions
Combine all ingredients except chicken in a medium bowl; reserve 1/2 cup mayonnaise mixture. Thread chicken on skewers, then brush with remaining mayonnaise mixture.
Grill or broil chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Serve chicken skewers with reserved mayonnaise mixture. "


The next recipe is also from Cooking Light July 2010 p78

"Spicy Chipotle Shrimp Salad

Ingredients
1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves
Preparation
1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.

2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture."

Best Mashed Potatoes

This recipe comes from alrecipe and is a red potato, garlic and Romano cheese masterpiece. For a fun southern style meal you can pair it with honey-mustard chicken and cornbread.