2 cans of crushed, unsweetened pineapple
6 chicken breasts
Carton of whipped cream cheese with onion and chives
Pkg of brown-and-serve sausage links
4 tart apples (like Granny Smith, Braeburn, or Pink Lady)
4 pita breads
Plain lowfat vanilla yogurt
Your choice of fresh fruit for on top of tarts – I really like strawberries
Polenta or Yellow corn meal
[Also needed: maple syrup, almond meal, baking powder, salt, unsalted butter, sugar, oats]
Lunch: Pita, raspberries, and juice
Dinner: Chicken, rice, and lettuce
Pineapple Orange Drink
Place 3/4 cup of orange juice, 1/4 can of crushed, unsweetened pineapple and 2 ice cubes in a blender. Cover and process until smooth. Pour into a chill glass.
Preheat oven to 400 degrees. Flatten 6 chicken breasts to 1/2 inch thickness. Spread 3 Tbsp of whipped cream cheese with onion and chives over each breast. Dot with 1 Tbsp of cubed butter and sprinkle with salt to taste. Roll up. Wrap each with a strip of bacon. Place, seam side down, in a greased baking pan.
Bake, uncovered, for 35-40 minutes. Broil 6 inches from the heat for 5 minutes.
Apple Sausage Pitas
Slice a package of brown-and-serve sausage links. Cook sausage and 4 peeled and thinly sliced tart apples in a skillet until heated through and apples are tender. Add 1/4 cup of maple syrup and heat through. Cut 4 pita breads in half. When ready to eat, zap pita in microwave for 20 seconds and fill with sausage mixture. Enough filling to fill 8 pita halves.
Preheat oven to 350°F. Stir together 1 cup of all-purpose flour, 1/3 cup of oats, and 1 tsp of salt in a medium bowl. Melt 7 Tbsp of butter over medium heat in a large saucepan. Once melted, add 2 Tbsp of natural cane sugar and 2 Tbsp of maple syrup and stir until evenly incorporated. Add flour/oat mixture, stir to mix, and continue to cook for two minutes. Dough will turn slightly whiter in spots and will start to smell toasted as it cooks.
Turn the dough out onto a cutting board or other heatproof surface. Divide into 6 portions. When cool enough to touch, press each portion into the bottom and around the sides of a 4 inch tartlet pan. Freeze tartlet crusts for 10 minutes.
In a medium bowl, mix together 1 cup of plain lowfat vanilla yogurt, 2 tsp of lemon juice, and 2 Tbsp of maple syrup. Lightly beat 2 eggs in a small bowl, then stir into yogurt just to incorporate. Divide yogurt mixture evenly among tartlet pans. Bake for 23-25 minutes. Refrigerate baked tartlets for 2-3 hours before serving. Serve cold, topped with fresh or dried fruit.
Lemon Polenta Cake
Preheat oven to 350F. Line the bottom of a springform pan with parchment paper and spray the bottom and sides of the pan with nonstick spray.
Whisk together 2/3 cup of polenta, 1 3/4 cup of almond meal, 1 1/2 tsp baking powder and 1/4 tsp of salt in a medium bowl, and set aside.
Melt 14 Tbsp of unsalted butter and 1 cup of sugar in a saucepan over low heat. Crack 3 eggs into bowl and beat gently.
Working in stages, gently mix together 1/3 of the butter mixture, 1/3 of the dry ingredients, and 1/3 of the beaten eggs. Repeat this process twice more with the remaining ingredients, until all ingredients are just incorporated.
Fold in the zest of one lemon, and pour batter into prepared pan. Bake for 35 minutes.
Just before the cake is finished – after about 30 minutes of baking – make the glaze. Heat the juice of one lemon and 1/2 cup of sugar plus 2 more Tbsp of sugar in a small saucepan over medium heat, stirring occasionally until the sugar is dissolved.
While the cake is still hot, use a toothpick to poke small holes all over the cake. Spoon the glaze evenly over the cake, and spread as necessary. Run a knife around the edges of the pan to prevent sticking, before you release it. Cook slightly, and enjoy!