Directions
In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce.

Remove from heat just before the mixture comes to a boil.

Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.

Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.

Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear.

They cook quickly, so watch them closely.

Source: allrecipes.com

1 cup orange juice
1 small, ripe banana
1/4 cup instant nonfat milk powder
1/2 cup ice cubes
1/4 cup club soda

Directions

In blender, process orange juice, banana, milk powder and ice cubes until mixture is thick and ice cubes are crushed.
Add club soda, stir and serve immediately.

Source: free-gourmet-recipes.com

1/2 cup nonfat ricotta cheese, (4 ounces)
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
12 ladyfingers, (about 1 3/4 ounces)
4 tablespoons brewed espresso, or strong coffee, divided
2 tablespoons bittersweet chocolate chips, melted

Directions
Combine ricotta, sugar, vanilla and cinnamon in a medium bowl.
Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Source: eatingwell.com

4 cups cooked and cooled whole-wheat or whole-grain blend pasta (like Barilla Plus Penne)
2 cups shredded roasted chicken breast (no skin), cooled
1/4 cup finely chopped sweet onion or green onions
1 1/2 cups sugar snap peas, cut in half
1/4 cup light mayonnaise
1/4 cup fat-free sour cream
1 tablespoon low-fat milk or fat free half-and-half
2 tablespoons chopped sun-dried tomatoes, drained (use the type bottled in olive oil)
Black pepper to taste

Directions
Add cooked pasta, chicken, onions, and sugar snap peas to large serving bowl and toss to mix.
Add light mayonnaise, fat-free sour cream, low-fat milk or fat-free half-and-half, and chopped sun dried tomatoes to a small bowl or 2-cup measure and stir with fork to blend well into a dressing. Drizzle over the pasta mixture and toss to blend everything.
Serve immediately, or cover and keep in refrigerator until ready to serve.

Source: medicinenet.com

Directions
Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.
Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.
Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.
Source: eatingwell.com

4 (12- x 18-inch) sheets parchment paper
Cooking spray
4 (6-ounce) halibut fillets
1/4 cup commercial pesto
1 cup shredded carrots (2 medium)
1 cup shredded zucchini (1 small)
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
4 teaspoons olive oil
4 teaspoons dry white wine

Directions
1. Preheat oven to 450°. Follow directions for heart-shaped parchment package below.

2. Unfold parchment heart, and coat lightly with cooking spray, leaving a 2-inch border ungreased at edge.

3. Place fillet on one side so that it touches the fold, but not the ungreased border. Spread 1 tablespoon pesto over fillet; top with 1/4 cup carrot and 1/4 cup zucchini. Sprinkle with one-fourth of salt and pepper. Drizzle fillet with 1 teaspoon oil and 1 teaspoon wine.

4. Fold paper; seal edges with narrow folds. Repeat with the remaining parchment paper, fish, and vegetables.

5. Place packets on baking sheets. Bake at 450° for 15 minutes or until puffy and lightly browned. To serve, open packets and transfer the fillets with their vegetable topping to plates; pour juices over top. Or serve right in packets; carefully transfer to plates and pierce each to allow steam to escape.

Source: health.com

Directions
Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season well with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated, leaving only olive oil in the pan.

Remove the chicken and garlic cloves from the pan leaving the olive oil behind. Serve the chicken garnished with the whole roasted garlic cloves and additional lemon wedges.

Source: betterrecipes.com