Healthy Canadian Bacon Pizza

I got this recipe from the diet "Live the Life" courtesy of Cozette and Nyra. This is definitely one of my favorite recipes and so easy so I wanted to share!
1 low cal-carb whole grain pita pocket (Kangaroo brand from WinCo is what I used)
2 TB pizza sauce
2 TB onion of choice
8 zucchini slices
3 oz cooked chicken
1 slice deli turkey
2 TB pineapple chunks (No sugar added)
2 TB mozzarella cheese (I used the part skim milk kind)

Cook in oven on pan with cooking spray. Bake at 375 degrees for 25 minutes (I cooked it 20 min then watched until the edges were crispy).

Cal. 272
Car. 28
Fat 4
Pro. 32

Enjoy!! Cody even liked this one!

Hot Spiced Punch

This is a classic Monson recipe. We have had it every winter since I can remember. It's a great hot punch (kind of like a wassil) that is fantastic served with fresh cinnamon rolls, poppy seed cake, or with a couple of Christmas cookies. It makes even the coldest winter day seem a little bit better. It makes a ton, so if you're not planning on serving it to a big group, I'd recommend at least halving the recipe.


Hot Spiced Punch
Serves about 30

5 Quarts Water
1 tsp. ground cloves
2 sticks cinnamon
4 cups sugar
6 lemons, juiced
6 oranges, juiced
1 large can pineapple juice

Boil water, sugar, cloves, and cinnamon together for 5 minutes. Add teh juices. Cook until heated through. Serve hot or cold. Keep refrigerated.

Sticky Chicken

My little sister Krista introduced this to us. It's delicious. It's pretty much a souped-up version of sweet-and-sour chicken. Make it. Enjoy it. And if there are more than four of you double the recipe. Even if there are only two of you, you might want to double it. It makes delicious leftovers! The sauce is also delicious over rice, with eggrolls, or with won-tons. Enjoy!

Sticky Chicken

Sauce:
2/3 cup sugar
1/2 cup white vinegar
1/2 cup ketchup
1 Tb. soy sauce
dash salt
1/4 cup pineapple juice
1 small can pineapple tidbits, drained (optional)
1 medium green pepper, chopped (optional)
1/2 medium onion, chopped (optional)

Chicken:
1 lb. boneless, skinless chicken tenders
2 eggs
1/4 cup cornstarch or flour
1/4 tsp. paprika
1/8 tsp. salt
1/8 tsp. onion powder

1. Preheat oven to 350 degrees. Spray 9x13 inch baking dish with cooking spray.
Combine sauce ingredients in a saucepan and bring to a boil. Boil for 2 minutes. Set aside.
3. Beat eggs in a shallow dish. Combine cornstarch or flour, paprika, salt, and onion powder in another shallow dish.
4. Dip each chicken tender in cornstarch mixture, then in eggs. Fry each piece in oil until brown. Put into prepared pan. Repeat with remaining chicken.
5. Pour sauce over the chicken, making sure they are all well coated. Bake for 45 minutes. If using pineapple, green pepper and/or onions steam in microwave for 3 minutes, then stir into chicken/sauce mixture. Serve over rice with stir fried vegetables.

Bacon-Wrapped Chicken and Pineapple Skewers

Really, there are no words to describe these. I made them for dinner last night and they were incredible. All day at work today I could not stop thinking about them. The minute I walked in the door my husband had the leftovers warmed up and we devoured them in less than two minutes. This is one of the most delicious dinners I've ever made. And they'll definitely be made again very soon. Like tomorrow.

This recipe combines my two favorite things from the Brazilian restaurant Tucanos: bacon-wrapped turkey (I substituted chicken) and grilled pineapple. The brown sugar glaze caramelizes on the bacon and pineapple and the smoky flavor from the grill puts this over the top. Make this. Soon. You won't regret it.


Bacon-Wrapped Chicken and Pineapple Skewers

1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 - 2/3 lb. smoked bacon, cut into thirds (I like to use the pre-cooked bacon, 10-12 slices)
1 fresh pineapple, cut into 1-inch chunks
3/4 cup brown sugar
1/4 cup water
bamboo skewers

1. Preheat grill to medium-high. Soak bamboo skewers in water. Arrange work area with chicken, bacon, and pineapple. Mix brown sugar and water in small bowl and set aside.
2. Wrap one slice of bacon around one cube of chicken. Place on bamboo skewer. Alternate with pineapple chunks. Repeat until there are 3 pieces of chicken and 3 pieces of pineapple on each skewer. Repeat with remaining chicken.
3. Baste skewers with brown sugar mixture. Grill skewers for 7 - 10 minutes on each side, until bacon is crispy and chicken is cooked through, basting occasionally.
4. Serve with rice and stir fry veggies or salad.