Recipes

In a large sauce pan cook rice according to package directions. In a large skillet sprayed with vegetable cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper. In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well. Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often. Fold in banana and almonds. Heat through. Prepare brown rice according to package directions. Serve over cooked brown rice.1 pound skinelss, boneless chicken breasts, cut into small pieces 2 tbs brown sugar 2 cups pineapple tidbits, drained; reserve 1/4 cup juice 1/8 tsp dried garlic powder 1 cup chopped green pepper 1/8 teaspoon dried ginger 1 cup water 1 medium diced banana 1 tablespoon cornstarch 1/4 cup slivered almonds 2 tablespoons cider vinegar

Makes six servings Calories - 277.1 Carbohydrates - 25.3 g Dietary fiber - 2.5 g g Total fat - 10.9 g