3/4 cup pineapple juice, divided
1 cup cream of coconut, divided
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice-wine vinegar
2 pounds boneless chicken breasts, cut into strips
1 cup flour
salt and pepper to taste
6 eggs, beaten
1 (2 pound) bag shredded coconut
3/4 to 1 cup peanut oil
1/4 cup heavy whipping cream

Instructions:

In a large bowl mix 1/4 cup of pineapple juice, 1/4 cup of cream of cocunut, soy sauce, brown sugar and wine vinegar.   Add chicken strips and allow to marinate, covered in refrigerator a minimum of 4 hours or overnight.  In a pie plate, combine flour, salt and pepper.  In a bowl beat eggs and mix with 1/4 cup cream of coconut.  In another bowl pour shredded coconut.  Coat chicken strips first in flour, next in egg mixture and finally in shredded coconut.  In a deep skillet, heat peanut oil (enough to just cover the bottom of skillet) over medium heat.  Once oil is hot, cook chicken for 5 minutes on each side, taking care not to over cook coconut.  Remove chicken and drain any leftover oil.  Place 1/2 cup pineapple juice and 1/2 cup cream of coconut and heavy whipping cream in pan.  Cook until thick, scraping drippings from bottom of the skillet.  Pour sauce over chicken strips.

Ingredients:

18 oz. chicken breast, cut into small pieces (1/2″ square)
1/2 c. onion, diced
2 cloves garlic, minced
2 cans (14.5 oz.) of diced tomato
1 1/2 c. sliced mushrooms
1/3 c. balsamic vinegar
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 c. tomato paste
cooking spray
3 1/3 c. cooked pasta

Instructions:

Spray skillet with nonstick cooking spray.  Sauté onion, garlic and mushrooms for approximately 5 minutes over low heat.  Add raw chicken pieces.  Cook chicken over medium high heat until no longer pink.  Once chicken is cooked, add tomatoes, paste, balsamic vinegar, and spices to the mixture.  Mix together and simmer over medium low heat for 20 minutes.

Serve with a side of garlic bread and your favorite vegetable.

4 green bell peppers, tops, seeds and membrane removed
1 tablespoon finely chopped onion
1 cup soft breadcrumbs
1 egg, slightly beaten
1/2 cup milk
Salt and pepper to taste
1 teaspoon fresh lemon juice
1 can (7 1/2 ounces) tuna, flaked
2 tablespoons butter or margarine

Instructions:

Preheat oven to 400 degrees.  Spray a shallow casserole dish with cooking spray.  Place peppers in a large pan of salted water that comes just to the tops of the peppers. Boil approximately 5 minutes or just until the peppers starts to tender.  Drain off water and place peppers upside down on paper towel to drain any water out of the inside.  In a large bowl stir together onion, 1/2 of the breadcrumbs, egg, milk, lemon juice and tuna.  Add salt and pepper to taste.   Place tuna mixture into peppers almost to the top. Place the other 1/2 of the breadcrumbs in a small bowl.  Add melted butter and stir until mixed together well.  Sprinkle over the top of the peppers.  Place peppers in baking dish.  Bake 13 to 15 minutes until heated through.

Ingredients

Two apples (preferably Fuji or Granny Smith)
Three kiwis
Eight strawberries
Two peaches
2 tablespoons of sugar
1 to 2 tablespoons of lime juice

Instructions

1) Clean all of the fruit.

2) Peel the kiwi and peaches, followed by chopping all of the fruit into bite-sized pieces.

3) Place the fruit in a bowl and toss with lime juice.

4) Sprinkle with sugar and toss again.

5) Chill for 10 minutes and serve with cinnamon tortilla chips available at the grocery store.

If you wish to make cinnamon tortilla chips on your own, consider the following recipe:

Cinnamon Tortilla Chips

Ingredients

2 tablespoons of granulated sugar
1 teaspoon of ground cinnamon
8 (8-inch) flour tortillas
6 tablespoons of butter (melted)

Instructions

1) In a small bowl, combine the sugar and cinnamon. Set aside.

2) Brush melted butter on the tops of the tortillas.

3) Cut each tortilla into eight wedges.

4) Arrange the tortillas in a single layer on a baking sheet.

5) Lightly sprinkle the cinnamon mixture on top of the tortillas.

6) Bake in the oven at 400 degrees for 4 to 6 minutes. Store in an airtight container for later use.