Recipes

Preparation Time: 0:30 Minutes

1 Onion – Minced

1 Red Pepper – Julienned

1 Green Bell Pepper – Julienned

1 Tablespoon Cornstarch

4 Tablespoons Soy Sauce – Low Sodium

8 Ounces Pineapple Chunks in Juice – 1 Can

2 Tablespoons Vinegar

3 Tablespoons Packed Brown Sugar

1/2 Teaspoon Ginger

2 Cups Cooked Rice

* Use 3 chicken breast halves to yield about 4 servings. Use more chicken for larger portions.

4. Do not drain the pineapple.

5. Heat a heavy skillet; add 1 tablespoon oil. Saute the peppers, garlic and onion until onion is limp. Remove from skillet and keep warm.

6. Add 1 tablespoon oil to skillet and cook chicken cubes until all turn white and are cooked through. This step doesn’t take long. Don’t overcook.

7. Mix cornstarch with soy sauce and some of the pineapple juice in a small bowl.

8. Combine the chicken with the onion mixture. Add the pineapple chunks and juice along with the brown sugar, vinegar and ground or freshly grated ginger. Heat to boiling, then add the cornstarch mixture. Stir constantly until sauce is thickened and heated through.

9. Serve immediately over hot cooked white rice.

Enjoy,

Dr. Lloyd

1 Pineapple in Rings – Canned

3/4 Ounces of Fine Cheese – Chilled (Jarlsberg, Emmenthal or Equivalent)

2 Teaspoons Sunflower Oil

1 Garlic Clove – Crushed

1 Teaspoon Lemon Juice

1/2 Teaspoon Nutmeg

Salt and pepper

PREPARATION:

1. Cut chicken breasts in cubes of equal sizes for sticks.

2. In the large pot put water to boil, add the pork and boil it for another 5 minutes.

3. Remove the pineapple from the can and save 3 tablespoons of juice from the can.

4. Cut the Pineapple and cheese into cubes of equal size as you did with the meat.

5. Make marinade of pineapple juice, oil, lemon juice, garlic, nutmeg and pepper.

6. Take meat out of the water and make sticks alternately putting meat, pineapple and cheese.

7. Bake at medium heat, turning it every 2-3 minutes and abundantly spreading with marinade.

8. Bake on each side for 2-3 minutes until pineapple and meat be-comes hot and cheese starts to melt.

Enjoy,

Dr. Lloyd

1 (8 oz.) Can Coco Goya Cream of Coconut

2 (8 oz.) Pkgs. Cream Cheese, Softened

1 tsp. Rum Flavoring

1 (8 oz.) Frozen Whipped Topping, Thawed

1 (8 oz.) Can Crushed Pineapple, Drained

1/2 c. Maraschino Cherries, Chopped

1/2 c. Chopped Nuts

1/2 Flaked Coconut, Toasted

PREPARATION:

Combine crumbs, margarine, press into bottom of 9 x 13 inch pan. Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until blended. Stir in rum flavoring. Fold in whipped topping, pineapple, cherries and nuts. Spread over crust. Sprinkle with toasted coconut. Chill several hours or overnight. Cut in squares.

Enjoy,

Dr. Lloyd

1 pkg. Jiffy Cake Mix, White or Yellow

1 lg. size Instant Vanilla Pudding

1 (8 oz.) Cream Cheese, Softened

1 3/4 c. Milk

1 (#2) Can Crushed Pineapple

12 oz. Cool Whip

PREPARATION:

Bake the cake in a 9 x 13 inch pan for only 10 minutes. Mix pud-ding, cream cheese and milk. Spread on cooled cake. Drain pineap-ple, spread over pudding mixture, then spread the Cool Whip over the pineapple. You can top it with nuts, if desired.

Enjoy,

Dr. Lloyd

1/2 Cup Teriyaki Marinade (Store Bought)

4 Cups Chopped Iceberg Lettuce

4 Cups Chopped Green Leaf Lettuce

1 Cup Chopped Red Cabbage

5.5 oz. Can Pineapple Chunks in Juice, Drained

Tortilla Chips

PICO DE GALLO:

2 Medium Tomatoes, Diced

1/2 Cup Diced Spanish Onion

2 Tsps. Chopped Fresh Jalapeno Pepper, Seeded & De-Ribbed

2 Tsps. Finely Minced Fresh Cilantro

Pinch of Salt

Combine all ingredients in a small bowl. Cover and chill.

HONEY LIME DRESSING:

1/4 Cup Grey Poupon Dijon Mustard

1/4 Cup Honey

1 &1/2 Tbsps. Sugar

1 Tbsp. Sesame Oil

1 &1/2 Tbsps. Apple Cider Vinegar

1 &1/2 Tbsps. Lime Juice

PREPARATION:

Blend all the ingredients in a small bowl with an electric mixer, Cover and chill. Marinate the chicken in the teriyaki for at least two hours. Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4 −5 mins. per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.

Enjoy,

Dr. Lloyd