HAWAIIAN HAYSTACKS

HAWAIIAN HAYSTACKS

2 TBS. butter
½ c. onion chopped
1 26 oz can cream of chicken soup
6 c. chicken (cooked and diced or shredded)
2 c. sour cream
8 c. cooked rice
Sautee butter and onions, add chicken soup and sour cream and warm over medium heat. Stir in chicken and cook until hot but do not boil.makes 12 servings
Now build your haystack. Start with rice. Top with the chicken mixture, then add any of the following.
Chowmein noodles 1 bag Celery
Pineapple 2 20 oz cans Red pepper
Mandarin oranges 2 15 oz cans Peas
Green onions Coconut
Almonds Cheese

ROASTED BANANA BARS WITH BUTTER – PECAN FROSTING

Bars:
2 c. sliced ripe bananas (about3)
1/3 c. packed dark brown sugar
1 T. butter, chilled and cut into small pieces
9 ounces cake flour ( about 2 ¼ c.)
¾ t. baking soda
½ t. baking powder
¼ c. nonfat buttermilk
1 t. vanilla
½ c. butter, softened
1 ¼ c. sugar
2 large eggs
baking spray with flour
FROSTING:
¼ c. butter
2 c. powdered sugar
1/3 c. (3 ounces) 1/3 less fat cream cheese, softened
1 t. vanilla
¼ c. chopped pecans, toasted

1. preheat oven to 400*
2. To prepare bars, combine banana, brown sugar, and 1 T. butter in an 8 – inch square baking dish. Bake at 400* for 35 minutes, stirring after 17 minutes. Cool slightly.
3. Reduce the oven temperature to 375*.
4. Weigh or lightly spoon cake flour into dry measuring cup. Combine 9 ounces (2 ¼ c.) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 t. vanilla in another medium bowl. Place ½ c. butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture.
5. Pour batter into a 13 x 9 inch baking pan coated with spray. Bake at 375* for 20 minutes or until a toothpick comes out clean. Cool completely in pan on a wire rack.
6. To prepare frosting, melt ¼ c. butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 t. vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.
7. Makes 2 dozen. Serving size 1 bar. 5 pts per serving.

BLACK BEAN-PINEAPPLE SALAD
2 c. diced fresh pineapple
1 (14 oz) can black beans, rinsed and drained
1 c. frozen sweet corn, thawed
1 c. diced red bell pepper ( about 1 medium)
¼ c. finely chopped fresh cilantro
¾ c. diced red onion (about 1 small)
1 T. minced seeded Serrano pepper
1 T. minced seeded jalapeno pepper
¼ c. sherry vinegar
3 T. extra virgin olive oil
2 T. honey
¾ t. kosher salt
¼ t. ground pepper

Combine first 8 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Drizzle vinegar mixture over pineapple mixture; toss well. Cover and chill. Makes 6 servings about ¾ c. 3 pts per serving

THAI CHICKEN SALAD IN EGG ROLL WRAPPER BOWLS

Bowls:
8 (6 x 6 – inch) egg roll wrappers
cooking spray
Dressing:
¼ c. Nakano Original seasoned rice vinegar
1 T. canola oil
1 T. soy sauce
½ t. grated peeled fresh ginger
1/8 t. salt
1/8 t. ground black pepper
1 garlic clove, minced
2 T. peanut butter (reduced fat)
1 t. honey
Salad:
1 c. frozen shelled edamame (green soybeans)
2 c. chopped cooked chicken breast
3 c. chopped red leaf lettuce
1 c. cooked long grain brown rice
1 c. finely shredded red cabbage
½ yellow bell pepper, cut into ¼ inch wide strips
¼ c. diagonally sliced green onions
¼ c. chopped unsalted peanuts

1. Preheat oven to 350*
2. To prepare bowls. Lightly coat one side of each wrapper with cooking spray. Fit 4 wrapper, coated sides up, into 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat with remaining 4 wrappers. Bake at 350* for 8 minutes or until lightly browned. Remove wrappers from pans; cool on a wire rack.
3. To prepare dressing, combine vinegar and next 6 ingredient (through garlic) in a small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk
4. To prepare salad, cook edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, losing gently to coat.
5. Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 1 ½ t. peanuts. Serve immediately.
6. Makes 8 servings 6 pts per serving.

BRAZILLIAN SAUSAGE AND BLACK BEANS WITH SPICY RICE

2 t. cumin seed
4 large garlic cloves, divided
2 t. olie oil, divided
1 c. chopped onion
½ t. salt
2 c. chicken broth
2 (14 oz. ) cans black beans, rinsed and drained
½ small orange
2 c. fresh flat-leaf parsley sprigs
4 ½ c. hot cooled long-grain brown rice
4 t. hot pepper sauce (such as Tabasco)
1 T. red wine vinegar
3 (3oz) links spicy jambalaya chicken sausage (such as al fresco), diagonally sliced into 1-inch pieces
2 c. chopped orange sections. (about 4 small)

1. Place cumin seed and 1 garlic clove on a cutting board; finely chop.
2. Heat 1 t. oil in a medium saucepan over medium-high heat. Add onion to pan; sauté 8 minutes or until lightly browned. Add cumin seed mixture to pan; cook 30 seconds. Add ½ t. salt, broth beans. And ½ orange to pan. Bring to boil ;cover, reduce heat and simmer 35 minutes. Uncover and cook 8 minutes or until liquid it absorbed. Remove orange from pan; discard.
3. Place remaining 3 garlic cloves and 2 cups parsley sprigs in a food processor; process until finely chopped; scrape parsley mixture into a large bowl. Add rice, hot sauce and vinegar to parsley mixture; stir well.
4. Heat remaining 1 t. oil in a large nonstick skillet over medium-high heat. Add sausage to pan; cook 4 minutes or until lightly browned. Spoon ¾ c. rice onto each of 6 serving plates; top each serving with ½ c. bean mixture; ½ sausage link. And 1/3 c. oranges.
5. Makes 6 servings; 5 pts per serving.

LEMON-RASPBERRY FRUIT NACHOS

Syrup:
2 c. fresh raspberries
½ c. granulated sugar
¼ c. water
1 T. lemon juice
¼ t. salt
Topping:
¼ c. lemon curd (such as dickens)
3 T. water
1 (8 oz.) block of fat-free cream cheese, softened
2 (6 oz.) bags cinnamon sugar pita chips (stacy’s brand)
2 c. fresh raspberries
2 c. sliced fresh strawberries
2 c. fresh blueberries
1 t. powdered sugar
To prepare syrup combine 2 c. raspberries, sugar and ¼ c. warer in a small saucepan. Bring to boil; cook 5 minutes or until slightly thick. Strain broth through a colander into a bowl; discard solids. Add lemon juice and salt to a bowl; cover and chill.
To prepare topping, combine curd, 3 T. water, and cream cheese in a bowl;stirl until smooth. Arrange pita chips in a single layer on a serving platter; drizzle cream cheese mixture evenly over chips. Top with 2 c. fresh raspberries, strawberries, and blueberries; drizzle with syrup. Sift powdered sugar over top. Serve immediately.
Makes 9 servings at 2/3 cup each. 7 pts per serving.

STICKY COCONUT CHICKEN

6-8 boned, skinned chicken thighs (about 1½ lbs
2/3 cup canned coconut milk
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes
¾ cup rice vinegar
½ cup sugar
3 tablespoons soy sauce
1 teaspoon hot chili flakes
4-5 green onions, finely chopped

Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.

Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). Baste frequently with remaining marinade…and use it all.

Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish with green onions.

Chili glaze:

In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. Makes ½ cup of glaze