Recipes

3/4 cup pomegranate juice

1/3 cup dried cranberries

1/4 cup roughly chopped onion

2 cloves garlic

3 Tbsp. white wine vinegar or sherry vinegar

1/4 cup Mazola® Corn Oil

Salt and pepper to taste

5 ounces baby spinach

1 crisp red apple, cored and chopped

2 Tbsp. crumbled feta cheese

1/4 cup dried cranberries

Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately. Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

4 (4 ounce) boneless, skinless chicken breasts

2 Tbsp. chicken seasoning

¼ cup Mazola Corn Oil

3 Tbsp. fresh lemon or lime juice

2 cup diced fresh mango

1 cup diced red bell pepper

3 Tbsp. minced red onion

1 Tbsp. fresh lemon or lime juice

2 Tbsp. minced fresh cilantro

Salt and pepper to taste

Add chicken seasoning, oil, and lime juice in a plastic container and set aside. Wash, trim the fat, and cut the chicken breast horizontally. Add the chicken to the container of seasoning, oil, and lime juice. Combine the diced mango, red bell pepper, onion, lime juice, and cilantro in a bowl Set the salsa in the refrigerator. Take the chicken out of the container and pan fry the chicken until golden brown, approximately 10-12 minutes per side. Top the chicken with a spoonful of mango salsa.

1 C. Shredded Green Cabbage, packed

1 C. Shredded Red Cabbage, packed

½ C. Grated Carrots, packed

1 C. Fresh Pineapple, Diced

2 Green Onions, Sliced

1 Tbsp. Ginger Root, Grated

3 Tbsp. Rice Wine Vinegar

1 Tbsp. Soy Sauce

1½ tsp. Honey

1 tsp. Sesame Oil

½ Lime, Juiced

1 tsp. Black Sesame Seeds

⅛ tsp. Red Pepper Flakes (Option

Combine slaw mix, carrots, pineapple and scallions in a large bowl and set aside. Combine ginger, vinegar, soy sauce, honey, sesame oil, lime juice, sesame seeds, red pepper flakes, and salt in a bowl, and stir. Toss together the slaw mixture and dressing until all the dry ingredients are coated in the dressing. Cover and let the slaw sit in the refridgerator for 30 minutes.

1/2 cup Chicken Broth

1/2 tsp. dried thyme leaves, crushed

1/8 tsp. ground black pepper

1 large red onion, thickly sliced

1 large red or green pepper, cut into wide strips

1 medium zucchini or yellow squash, thickly sliced

2 cup large mushrooms

Stir the broth, thyme and black pepper in a small bowl. Place the onion, green pepperr, zuchinni, and mushrooms on a baking pan. Brush the vegetables with the broth mixture. Bake at 350 for 20 minutes, turning over the vegetables once during baking. Brush the herb mixture on the vegetables half way through the cooking time.

1 apple, cored and chopped

1 large orange, peeled, sectioned, and cut into bite-size

1/2 cup seedless grapes

1 nectarine, pitted and chopped

¼ cup fresh orange juice

6 Tbsp. plain low-fat yogurt

Preheat an oven to 350 degrees F (175 degrees C). Pour the melted butter into a 9x13-inch baking dish. Sprinkle the brown sugar evenly over the butter. Arrange 8 pineapple rings in two rows in the baking dish. Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings. Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside. Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended. Slowly pour the batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan. Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.