Ingredients:

1/2 cup peanut oil
3/4 cup soy sauce
2 tbsp Worcestershire sauce
2 cloves garlic, minced
2 tbsp dry Chinese mustard
2 tbsp salt
1 tbsp ground pepper
1 cup dry red wine
2 tsp dried rosemary leaves
1/2 cup grapefruit juice
1 tbsp lemon juice
2 lbs London broil

Directions:

1. Combine all ingredients except the London broil in a quart jar. Cover tightly and shake vigorously. Place London broil in a 13" x 9" x 2" glass or ceramic pan.
2. Pour marinade over the roast. Turn to coat completely. Cover and refrigerate overnight, turning occasionally.
3. Preheat broiler or grill for 10 minutes.
4. Pour off marinade and discard. Place London Broil on a grill or broiler rack that has been sprayed with non-stick cooking spray.
5. Broil or grill 3 inches from source of heat for 5 minutes.
6. Turn. Broil 5 more minutes.
7. Remove from grill or broiler and cut across the grain into thin slices.

Notes: Servings: 8 to 10

Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack

Ingredients:

Marinade:
1/2 cup Florida tangerine juice
3 tbsp. lime juice
3 tbsp. hoisin sauce
2 tbsp. honey
1 tsp. finely grated tangerine zest
1/2 tsp. chili paste

Kabobs:
1 1/2lbs. top sirloin, trimmed cut into 1 inch cubes
1 large red onion, cut into 8 wedges
2 yellow bell peppers, seeded and cut into 1-inch pieces

Directions:

For the marinade:
In a small saucepan combine tangerine juice, lime juice, hoisin sauce, honey, tangerine zest and chili paste. Bring to boiling over medium-high heat; reduce heat to a simmer. Cook 10 to 12
minutes or until mixture begins to thicken, stirring occasionally. Remove from heat; let cool
completely.

For the Kabobs:
Place sirloin cubes in a large re sealable plastic bag. Add 1/2 cup of the marinade. Seal bag;
refrigerate at least 8 hours. Reserve remaining 1/4 cup marinade; cover and refrigerate.

Preheat grill to high (400-450 degrees)
Coat grill rack with nonstick cooking spray. Remove sirloin from marinade; discard the rest
of marinade. Cut each onion wedge in half. Alternately thread onion, bell pepper and sirloin
onto skewers.

Place skewers on grill. Grill 5 to 6 minutes per side for medium-rare or to desired doneness.
Remove from grill. Before serving, brush the kabobs with reserved 1/4 cup marinade, and serve.

Serves: 4

Ingredients:

Sweet and Spicy Rub:
1 1/2 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. oregano
1/4 tsp. thyme
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1 1/2 tsp. brown sugar
1 pound salmon fillet
2 tsp. corn oil

Grapefruit Salsa:
2 cups grapefruit sections
1/3 cup chopped green onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 jalapeno pepper, diced

Directions:

Preheat oven to 375 degrees F.

Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl.

Cut salmon into 4 portions and brush with oil. Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides.

Bake for 15 to 20 minutes, until salmon flakes easily.

Coarsely chop grapefruit into bite size pieces. Combine all salsa ingredients and serve with salmon. Grapefruit salsa can be made ahead and refrigerated until ready to serve.

Notes: Prep time - 20 minutes
Cook time - 15 minutes
Ready in 35 minutes
248 Kcalories

Ingredients:

Prep time: 10 Minutes
Slow cook time: 8-10 hrs
1 lb ground turkey breast
¼ cup dry bread crumbs
2 tbsp chopped fresh parsley
2 tbsp minced onion
1 egg
1 16oz can jellied cranberry sauce
1/3 cup ketchup
¼ cup Mixon Salsa
2 cups instant brown rice
1 10oz package fresh spinach leaves, steamed

Directions:

In a large bowl, combine turkey, bread crumbs, parsley, onion and egg. Mix well and shape into 24 meatballs. Set aside. In a slow cooker (6 qt size or larger), combine cranberry sauce, ketchup and salsa. Mix well. Gently stir in meatballs. Cover and cook on low for 8 to 10 hours. Cook rice according to package directions. Serve meatballs and sauce over rice. Serve spinach on the side. . Makes 4 servings.

Ingredients:

24 large shrimp, peeled and deveined
1/4 cup freshly squeezed orange juice
2 Tbsp soy sauce
2 Tbsp light olive oil
1/2 tsp salt
24 button mushrooms, ends trimmed

Directions:

1. Combine shrimp, orange juice, soy sauce, oil and salt in a resealable plastic bag and marinate about 15 minutes in the refrigerator.
2. Drain marinade and discard. Alternate shrimp and mushrooms on 6 skewers starting with a shrimp and ending with a mushroom.
3. Prepare grill for direct heat cooking. Place skewers on grill rack that has first been sprayed with non-stick cooking spray. Grill over hot coals or gas heat for 4 to 5 minutes per side or until shrimp turn from translucent to white.

Servings: 6

Recipe from FAMOUS florida! Easy Breezy Florida Cooking by Joy and Jack Harris

Ingredients:

2lb. chicken wings, tip removed
1/3 cup soy sauce
1/3 cup orange blossom honey
1/3 grapefruit juice
1 tbsp. lemon juice
1/4 tsp. grated fresh ginger
1/2 tsp. dried marjoram
1 large tomato cut into 6 wedges
1 medium grapefruit peeled and sectioned

Directions:

Place wings in a 9x13-inch glass baking dish. Combine soy, honey, fruit juices, ginger and marjoram. Pour marinade over chicken wings. Turn chicken wings to coat well. Refrigerate for no less than one hour or overnight.

To broil: preheat broiler for 10 to 15 minutes. Remove wings from marinade and place on a broiler pan that has been prepared with non-stick cooking spray. Broil the chicken wings, four inches from the source of heat, turning once, until tender, golden brown and juices run clear, about 25 minutes.

While chicken wings are broiling, combine tomato and grapefruit. Remove wings from the broiler. Toss with the tomato and grapefruit mixture.

Serve immediately.

Servings: 6

Ingredients:

Store-bought honey-mustard barbecue sauce
1/2 cup grapefruit marmalade
24 1" ham cubes
1 small grapefruit cut into six wedges

Directions:

1. Prepare gas or charcoal grill for cooking.
2. Combine sauce and marmalade in a small bowl; mix well. Remove 1/2 cup of the mixture for basting; reserve remaining mixture.
3. Cut grapefruit wedges in half.
4. Thread ham and grapefruit wedges alternately on skewers.
5. Brush with 1/2 cup barbecue sauce mixture reserved for basting.
6. Grill over medium-hot coals or medium-high grill for 10 minutes or until browned, turning frequently and basting with remaining barbecue mixture. Serve with reserved sauce mixture.

Servings: 6

Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack

Ingredients:

1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 tbsps. water
1 tbsp. soy sauce
1 tbsp. honey
1 tbsp. spicy brown mustard
1/2 tsp. salt
4 skinless, boneless chicken breast halves
4 slice provolone cheese
4 hamburger buns
Honey Mustard (recipe below)

2 tbsp. honey
2 tbsp. spicy brown mustard

Whisk honey and mustard together. About 1/4 cup

Directions:

Whisk together oil, lemon juice, water, soy sauce, honey, mustard and salt.
Pour over chicken in a resealable plastic bag. Seal bag and shake to distribute marinade
evenly over chicken breasts.

Refrigerate for several hours or overnight.

Place the chicken pieces over medium-hot coals and grill that has been sprayed with
non-stick cooking spray. Turn chicken several times as it cooks, about 30 minutes.
(approximately 15 minutes per side) or until chicken is done.

Top with cheese. Serve on buns with honey mustard.

Servings: 4

Ingredients:

4 tsps. shallots, finely chopped
4 tbsp. fresh lemon juice
1/2 tsp. salt
6 tbsps. extra virgin olive oil
3 cups spiny lobster meat, cooked and chilled
4 cups baby arugula
2 ripe avocadoes, halved, peeled and sectioned
2 small pink grapefruit, peeled and sectioned
Sea salt to taste

Directions:

Combine shallots, lemon juice, and salt in a small bowl. Add oil in a steady stream, whisking to blend. Set aside. slice cooked lobster meat into 1/2-inch thick medallions.

Arrange arugula, avocado slices, lobster slices and grapefruit sections on 4 salad plates; drizzle with shallot-lemon dressing. Add sea salt to taste.

Servings: 4

Notes: The spiny lobster is also known as a rock lobster. It is a native of Florida and the Caribbean. It does not have large claws and the tail meat is very firm and not as sweet at the New England lobster.

Ingredients:

1 (8-ounce) box vermicelli or rice noodles

Sauce:
1/2 cup frozen grapefruit juice concentrate, thawed
2 tbsp grapefruit marmalade
1/2 cup water
1/2 tsp crushed red pepper flakes
2 teaspoons fresh grated ginger
2 tablespoons soy sauce
2 cloves garlic, minced
2 tablespoons cornstarch
1/2 teaspoon salt

Stir Fry:
3 tablespoons olive oil (divided use)
1 large green bell pepper, cut in strips
1 large red bell pepper, cut in strips
2 carrots, peeled and sliced diagonally into 1/2-inch pieces
1 (6-ounce) can sliced water chestnuts, drained
1 teaspoon sesame oil
2 cups boneless, skinless chicken breast cut into 1-inch cubes
1/2 teaspoon salt

Garnish:
1 teaspoon toasted sesame seeds
1 tablespoon chopped parsley

Directions:

1. Cook vermicelli or noodles according to package directions.
2. While pasta cooks, make sauce by mixing together juice concentrate, marmalade, water, pepper flakes, ginger, soy and garlic in a small bow. Combine cornstarch and salt; sprinkle over contents in the bowl. Stir well to incorporate. Set aside.
3. Drain pasta. Keep warm.
4. Heat 1 1/2 tablespoons of the olive oil in a large skillet or wok. Add pepper strips, carrots and water chestnuts; stir-fry until crisp tender, about 4 minutes. Remove vegetables from pan with a slotted spoon; set aside.
5. Add to pan the remaining 1 1/2 tablespoons olive oil and sesame oil. Sprinkle chicken with salt; add to pan. Stir-fry about 5 minutes or until chicken is cooked through.
6. Add reserved sauce to the pan along with vegetables. Cook, stirring until mixture begins to thicken, about 2 minutes.
7. Serve over pasta; garnish with sesame seeds and parsley.

Servings: 4

Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack

Ingredients:

4 oz white fish
(Tilapia, cod, halibut or snapper)
1 lime, zested & juiced
1 tsp honey or agave nectar
1 tsp chili powder
1/2 jalapeno, seeded & finely diced
sea salt & pepper, to taste
1 cup pre-shredded broccoli slaw
1/2 Florida grapefruit, thinly segmented
1/4 cup julienned radishes
2 Tbsp chopped cilantro
2 corn tortillas, warmed/toasted

Directions:

Grill fish until internal temperature reaches 145F.

Whisk lime zest and juice, honey, chili powder, jalapeno, salt and pepper.
Toss mixture with slaw, grapefruit, radishes and cilantro.
Serve fish and slaw in tortillas.

Notes: For vegetarian/vegan option, swap fish with 3/4 cup canned black beans,For vegetarian/vegan option, swap fish with 3/4 cup canned black beans,Rinsed and drained, and add 1 corn tortilla.

Ingredients:

2lbs. bone-in, skinless chicken breasts
1 tsp. salt
1/2 tsp. pepper
1 tbsp. vegetable oil
4 cups water
2 tsp. olive oil
1 sweet onion, minced
2 cloves garlic, minced
1 medium Anaheim chili, stemmed, seeded and chopped
1 tsp. ground cumin
1 tsp. oregano flakes
1/2 tsp. coriander
1 15oz can cannelloni beans, drained
1 cup grated Monterey Jack cheese with jalapenos
2 limes cut into slices
Juice of 1 lime

Directions:

Season the chicken with salt and pepper.

Heat oil in a 5-quart Dutch oven over medium-high heat.
Add chicken and sauté for 4 minutes per side in hot oil.

Add water and bring to a boil; lower heat to a simmer and cook, covered,
for 30 minutes.

Remove chicken from pan with a slotted spoon; reserve liquid. When chicken is cool
remove bones and shred meat.

In a 10"-saute pan, heat olive oil over medium-high heat.
When oil sizzles, add onion and cook for about 5 minutes. Add garlic, chili, cumin, oregano and
coriander.
Cook another 2 minutes, stirring occasionally.

Add onion mixture to chicken broth along with beans and shredded chicken. Bring to
a boil, then lower heat to a simmer, stirring occasionally for about 45 minutes.

Stir in cheese and sprinkle with lime juice.

Serve with lime slices on the side for extra flavor and juice.

Servings: 6

Ingredients:

1 16oz. pkg. frozen stir-fry vegetable mix
(broccoli, baby carrots, pea pods, water chestnuts)
1lb skinless, boneless chicken breast halves cut into 1-inch pieces
3/4 cup chicken broth
3 tbsp. grapefruit marmalade
2 tbsp. bottled teriyaki sauce
1 tbsp. grapefruit juice
1 tsp. dry Chinese mustard
1 tsp. 5-spice powder
1 tsp. cornstarch
1 tbsp. water

Directions:

Place frozen vegetables in a 3 1/2 or 4qt. slow cooker. Place chicken pieces on top of vegetables. In a small bowl combine broth, marmalade, teriyaki sauce, grapefruit juice, mustard and 5-spice powder. Pour over chicken and vegetables. Cover; cook on low for 4 to 5 hours or on high heat 2 -2 1/2 hours. Remove meat and vegetables to a serving platter.

Combine cornstarch and water until well mixed. Stir into pot juices. If slow cooker is on low setting, reset to high. Stir frequently for a few minutes until pot juices are slightly thickened. Ladle over meat and vegetables.
of vegetables.

Servings: 4

Ingredients:

1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
2 lbs. skinless, boneless chicken breast halves
2 tbsp. butter
1/4 water
3 tbsp. fresh lemon juice
2 cloves of garlic, minced
1 tsp. chicken bouillon granules
1 tsp. chopped fresh parsley

Directions:

1. In a bowl, mix oregano, salt and pepper. Rub the mixture into the chicken. Melt the butter in a small skillet over medium heat. Brown the chicken in butter for 3 to 5 minutes on each side. Place the chicken in a slow cooker.

2. In the same skillet , mix the water, lemon juice, garlic and bouillon. Bring the mixture to a boil.
Pour over the chicken in the slow cooker.

3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before end of cook time.

Ingredients:

1 (5- TO 7-pound) fully cooked semi-boneless ham
1 small orange, thinly sliced
1/4 cup honey
1/2 cup fresh squeezed orange juice
1/2 tsp ground cloves

Directions:

1. Preheat oven to 325 degrees F.
2. Place ham on rack in open roasting pan. Insert meat thermometer into center of meat. Bake 20 minutes per pound or until thermometer reaches 140 degrees F.
3. Meanwhile, combine honey, juice and cloves in a saucepan. Simmer about 15 minutes until the mixture is reduced to a syrupy consistency.
4. Remove ham from oven 30 minutes before end of cooking time; cut off any tough outer skin and discard.
5. Brush with juice mixture; finish cooking while brushing with mixture every 10 minutes. Before the last 10 minutes of cooking, arrange orange slices over ham and brush with remaining juice mixture. Use a wooden toothpick, if necessary to secure orange slices to the ham.

Servings: 8 to 10

Recipe from FAMOUS florida! Easy Breezy Florida Cooking by Joy and Jack Harris

Ingredients:

1 8oz linguine
1 tbsp olive oil
6 gloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 tsp lemon zest
2 tsp freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil
salt to taste

Directions:

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.

Heat oil in a large saucepan over medium heat, and sauté garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt and pepper. Reduce heat, and simmer until liquid is reduced about 1/2.

Mix shrimp, butter, parsley and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine and continue cooking 2 minutes, until well coated.

Notes: If you like more sauce double the sauce recipe. You may also reduce pepper to taste.

Ingredients:

2 Tbsp vegetable oil
1 large garlic clove, minced
1 1/2 tsp chopped fresh Ginger
1 lb shrimp, peeled, deveined
1 red pepper, cut in strips (1 cup)
1/4 lb snow peas
2 cups coarsely cut bok choy
1/4 lb mushrooms, sliced
3/4 cup Mixon Pink Grapefruit Juice
1 cup soy sauce
2 tsp cornstarch
1/8 tsp hot pepper sauce
2 medium Mixon Pink Grapefruit, sectioned

Directions:

In wok or large skillet, heat oil over high heat; add garlic and ginger; cook until golden, about 30 seconds. Add shrimp; stir-fry until shrimp turn pink, 2 ot 3 minutes. Remove and keep warm. Add red pepper and snow peas to Wok; stir-fry until crisp tender. Add bok choy and mushrooms; stir-fry 1 minute longer. Combine grapefruit juice, soy sauce, cornstarch and hot pepper sauce; add vegetables. Cook, stirring constantly, until mixture boils and thickens. Return shrimp to wok, add grapefruit sections; stir just to heat. Serve on rice or oriental noodles.

Yield: 4 servings

Notes: Bok Choy is also called Oriental Cabbage.

Ingredients:

6 cloves, minced garlic
1/2 cup soy sauce
1/2 cup dry sherry
1 cup grapefruit juice
1 1/2 tbsps. minced ginger
1/3 cup brown sugar
1 tbsp. sesame oil
12 tbsp. peanut oil
flank steak, cut in thin julienne strips
3 cups broccoli florets, blanched
2 cups, baby corn cut on bias into 1" pieces
2 cups bamboo shoots
2 cups water chestnuts
2 cups straw mushrooms, jarred, drained
2 cups Bok choy, cut into 1" pieces
2 cups grapefruit segments, cut into chunks
6 cups Lo Mein noodles, cooked and drained
salt and pepper

Directions:

To prepare the marinade, combine garlic, soy sauce, sherry, grapefruit juice, ginger, sugar and oil; divide in half.

Pour half the above mixture over the steak. Marinate, refrigerated, 4-6 hours or overnight. Drain the steak and reserve marinade.

For each serving, heat 1 tbsp. of oil in a large sauté pan or wok. Saute 3 1/3 oz. of steak strips until medium rare. Remove from pan; set aside.

In the same pan, sauté 1oz. each of broccoli, corn, bamboo shoots, water chestnuts, and mushrooms. Add 1 1/2oz. each of sauce mixture and marinade and bring to a boil. Add 1/2oz. of bokchoy and 1 1/3oz. of grapefruit pieces. Simmer to heat through. Add the steak and 3oz. of noodles. Simmer for 1 minute longer and season with salt and pepper to taste.

Yield: 12 servings

Ingredients:

Whole chicken, split 12lbs.
6 cups grapefruit sections
2 grapefruits, unpeeled cut into sixths
1 large onion diced
18oz. garlic cloves, peeled
2lbs. sage leaves, fresh
1 cup balsamic
1 cup olive oil
1/4 cup Dijon mustard
1 1/2 cups grapefruit juice, divided
1/4 cup maple syrup

Directions:

Season each half of chicken with salt and pepper, and place in roasting pans, skin side up.

Spread the grapefruit sections and wedges, onions, garlic and sage leaves evenly on and around the chicken.

Combine the vinegar, oil, mustard and 1 cup grapefruit juice. Brush over chicken halves. Roast at 400 degrees, basting with the marinade for about 1 1/2 hours or to an internal temperature of 165 degrees.

Remove the chicken from the roasting pans and keep warm, or cool and refrigerate. Strain the pan juices into a saucepan, reserving the vegetables, sage and fruit. Add the unused basting liquid to the saucepan and de-grease. Add the maple syrup and remaining 1/4 cup grapefruit juice to the de-greased sauce, bring to a boil and reduce until the sauce coasts a spoon (may need to be thickened with a little cornstarch). Add the reserved fruit, vegetables, and sage back to the sauce and hold warm for service or refrigerate until needed. For each serving, serve a half chicken with 40z. ladle of sauce (making sure there is fruit, vegetable and sage included in each ladle) and pour over chicken

Yield: 12 servings

Ingredients:

4 large carrots, cut into 1-inch chunks
1 whole pork tenderloin (1 1/4 lbs)
1 large navel orange
1 tsp extra virgin olive oil
1 small red onion, sliced
1 Tbsp dijon mustard with seeds
1 package (7.4 oz.) heat and serve precooked brown rice

Directions:

In 9-inch glass pie plate, combine carrots and 1/3 cup water. Cover with vented plastice wrap and microwave on high 6 to 7 mintues or until tender, stirring once.
Meanwhile, cut pork crosswise into 1 1/4-inch think slices. Press each slice with palm of hand to flatten slightly; season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper. From orange, grate 1/2 tsp peel and squeeze 1/2 cup juice.
Heat 12-inch skillet on medium high until hot. Add oil, then pork in a single layer. Sprinkle onion in pan around pork; cook 4 minutes or until pork is barely pink in center. Transfer pork to plate, leaving onion in skillet.
Add mustard and orange peel and juice to skillet; cook 1 minute, stirring occasionally. Meanwhile, microwave rice as label directs.
Divide pork, carrots, and rice among 4 serving plated and spoon sauce over all.

Ingredients:

1lb pork tenderloin, trimmed
2 tbsp. stone-ground mustard
2 tbsp. olive oil
1/2 cup finely chopped onion
1 garlic clove, finely chopped
1/2 jalapeno, seeded and finely chopped
1 tbsp. brown sugar
1/2 tsp. peeled, grated fresh ginger
3 tangerines, peeled sectioned and chopped
1 granny smith apple, peeled, cored and chopped
3 tbsp. cider vinegar
1 tsp. finely chopped fresh sage

Directions:

Preheat grill to medium-high. Coat pork with mustard and season with salt and pepper to taste.
Place pork on grill and cook for 15-25 minutes or until meat thermometer registers 155 degrees.
Remove pork from grill and let stand.

Meanwhile, for the Tangerine-Apple Chutney:
In a large sauté pan heat oil over medium heat. Add onion, cook and stir for 5 minutes. Add garlic,
jalapeno, brown sugar and ginger; cook and stir 5 minutes more. Add tangerines, apple, vinegar and sage; simmer 15 - 20 minutes or until apple is softened. Season with salt and pepper to taste.

Thinly slice the pork and serve with Tangerine-Apple chutney.

Serves: 4-6

Notes: Can substitute tangerine-apple chutney with mango or peach chutney if desired.

Ingredients:

1 large pink grapefruit, peeled and sectioned
2 tbsp. chopped shallots
2 tbsp. chopped fresh basil
5 tbsp. olive oil, divided
1/4 tsp. crushed red pepper flakes
1lb. large scallops (15 -20 count)

Directions:

For the Grapefruit-Basil Salsa:
Coarsely chop grapefruit sections and place in a strainer. Let stand 10 minutes. Transfer sections to a medium bowl. Add shallots, basil and 3 tsp. of the oil, and red pepper flakes, mix lightly.
Cover and refrigerate until serving time.

In a large nonstick skillet heat remaining 2 tbsp. oil over medium-high heat. Pat scallops dry with a paper towels, season with salt and pepper to taste. Add scallops to skillet (work in batches if necessary, do not crowd skillet).
Cook 3 minutes per side or until opaque and golden

Transfer scallops to a platter or individual plates. Top with Grapefruit-Basil Salsa, and serve warm or at room temperature.

Serves: 4

Ingredients:

2 Navel oranges
2 limes
6 chicken breast halves on the bone with skin (6oz. each)
2 tbsps. vegetable oil
1 small onion, coarsely chopped
1 thyme sprig
1 cup dry white wine
3 cups of chicken stock or low-sodium broth
3 tbsps. extra-virgin olive oil
salt and freshly ground pepper
1 tbsp. unsalted butter

Directions:

Cut 6-inch long strips of zest from the oranges and 4-inch strips from the limes. Peel the oranges and limes with a knife, removing all the white pith. Working over a bowl, cut in between the membranes to release the orange and lime sections. Reserve 1/2 cup of juice.

Cut the breast meat from the bones, or have the butcher do this for you. Coarsely chop the bones.
In a large ovenproof skillet, heat the vegetable oil. Add the bones and cook over high heat, turning occasionally, until browned, about 4 minutes. Add the onion, garlic and thyme. Add the wine and boil over high heat until reduced to 1/2 cup. Add the stock and the reserved zest strips and simmer over moderate heat until the stock has reduced by half, 10 minutes. Add the reserved citrus juice and simmer for 10 minutes longer. Strain the sauce into a saucepan and boil over high heat until reduced to 1 1/4 cups. 8 minutes. Wipe out skillet.

Preheat the oven to 400 degrees. Heat the olive oil in the skillet. Season the chicken breasts with salt and pepper and add them to the skillet skin side down. Cook the chicken over moderately high heat until the skin is browned, about 4 minutes. Turn the chicken over and roast in the oven for 10 minutes longer, until just about cooked through. Transfer the chicken to plates.

Pour off the fat in the skillet. Add the citrus sauce and boil over high heat, scraping up any browned bits that have stuck to the bottom, until reduced to 1 cup, about 3 minutes. Add the reserved orange and lime sections and cook to warm through. Remove the skillet from the heat and gently stir in the butter. Season the sauce with salt and pepper. Spoon the citrus sauce and citrus sections over the chicken breast and serve right away.

Ingredients:

4 Boneless, skinless chicken breast halves
2 tbsps. olive oil
juice and zest of 1 orange
1 sweet onion, sliced
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper

Directions:

Trim excess fat from chicken breasts, rinse and pat dry.
In a large skillet, heat oil over medium heat. Saute chicken in the oil for
about 3 to 4 minutes on each side.
Add the orange juice, zest, onion, garlic, salt and pepper.
Cover and cook until chicken is done, about 5 minutes more.

Servings: 4

Ingredients:

1/2 cup orange juice
2 tbsp. butter
1 tbsp. honey
1 tbsp. olive oil
1lb fresh broccoli, cut into florets
1 1/4 cups baby carrots, halved
1 1/2 lbs. large shrimp, peeled and deveined
1/2 tsp. sea salt
1/2 crushed red pepper flakes
3 cups cooked brown or white rice
1 tbsp. grated orange zest
1/4 chopped green onions

Directions:

In a small saucepan combine orange juice, butter and honey. Cook over low heat 5 minutes or until warmed. Cover and keep warm.

Coat a large nonstick skillet or wok with cooking spray. Add oil, turning skillet to coat. Place over medium-high heat. Add broccoli and carrots, cook stirring, 5 minutes. Add shrimp, salt, red pepper flakes and warmed orange juice mixture, cook and stir 5 minutes or until shrimp turns pink and vegetables are tender.

Spoon shrimp mixture over rice, sprinkle with orange zest and green onions and serve.

Serves: 6

Ingredients:

1lb turkey breast cutlets
1/2 cup fresh orange juice
1 tbsp. grated orange rind
1/4 cup plus 2 tbsps. butter
1 tbsp. vegetable oil
1/2 cup dry white wine
1/2 cup flour
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. sage
1/4 tsp. thyme

Directions:

Place turkey cutlets between 2 sheets of wax paper and flatten to 1/8-inch thickness. Combine flour, salt and pepper in bowl and stir well. Dredge cutlets in flour mixture. Combine 1/4 cup butter and oil in skillet and cook over medium high heat until butter melts. Add cutlets and sauté 30 seconds on each side or until done. Discard drippings and remove cutlets to a serving platter and keep warm. Add wine and orange to deglaze skillet. Cook 2 minutes or until mixture is reduced by about one third. Add orange rind, sage and thyme and cook until sauce thickens slightly. Remove from heat and add remaining butter, stirring until it melts. Spoon sauce over cutlets and garnish with parsley if desired

Ingredients:

Grated peel and juice of 1/2 orange
1 1/2 tbsp reduced-sodium soy sauce
1 Tbsp hoisin sauce
1 tsp grated fresh ginger
1 tsp toasted sesame oil
1 bag (6 ounces) baby spinach
5 tsp water, divided
4 skinless salmon fillets (about 5 ounces each), 1" thick
8 oz sugar snap peas
1 Cup match-stick cut carrots
2 scallions, sliced

Directions:

1. In a small bowl, combine the orange peel and juice, soy sauce, hoisin sauce, ginger and sesame oil. Mix to blend and set aside. Place the spinach in a mound to cover 2/3 of a microwaveable dish. Drizzle and toss wih 2 tsp of the water. Place the salmon fillets on top. On the other side of the dish, toss the snow peas, carrots, 1 Tbsp of the soy mixture, and the remaining 3 tsp water. Drizzle 2 Tbsp of the soy mixture over the salmon.
2. Cover with vented plastic wrap (keep wrap about 1" above food), and microwave on high power for 5 to 7 minutes, or until the salmon is slightly opaque in the center and the vegetables are tender. Drizzle the remaining soy mixture over the salmon and vegetables. Sprinkle with the scallions.

Notes: Source: Prevention Magazine

Salmon, a popular source of good-for-you omega 3 fats, is paired with vitamin rich spinach and carrots, and sweetened with citrus.

Preparation time: 5 minutes Cooking Time: 7 minutes

Makes 4 servings:
Per serving: 347 calories, 15 g carbohydrate, 40 g protein, 13 g fat, 2 g saturated fat, 100 mg cholesterol, 595 mg sodium, 4 g fiber.
Carbohydrate choices: 1
Dietary Exchanges: 1/2 starch, 1 vegetable, 5 meat, 2 fat.

Ingredients:

4 red snapper fillets
1 1/4 cups of orange juice
2 oranges, peeled and sectioned
1/4 tsp. Cloves
2 tsps. Cornstarch

Directions:

Arrange fish in glass baking dish which has been coated with cooking spray. Combine 1/2 cup orange juice with cloves and stir well. Pour over fish, cover and marinate in refrigerator at least 1/2 hour.

Bake uncovered at 400 degrees for about 20 minutes, basting occasionally with orange juice mixture. Transfer to serving platter to keep warm.
Spray.

Combine remaining orange juice and cornstarch in small non-aluminum saucepan, stirring well until blended. Bring to boil and cook 1 minute, stirring constantly. Remove from heat and stir in orange sections. Spoon over fish and serve immediately.

Ingredients:

1 pound orange roughy fillets
1/2 cup milk
1/4 tsp. salt
1/3 cup all-purpose flour
1 1/2 tbsp. olive oil
1 tbsp. minced garlic
3 tbsp. fresh lime juice
2 tbsp. lemon juice
1 tbsp. orange juice
1 tbsp. chopped fresh parsley
2 tbsp. thinly sliced green onion
1 tbsp. butter

Directions:

Soak fish in milk 10 minutes. Remove, sprinkle with salt and put in flour until both sides are coated.

Heat 2 tbsp. oil in a frying pan over medium-high heat. Cook fish until it is golden on one side, about 3 minutes. Cook second side until golden and cooked through, about 3 minutes. Cook second side until golden and cooked through, about 3 to 4 minutes. Remove fish to a serving platter.

Wipe frying pan clean. Reduce heat to low, add remaining oil and cook garlic 30 seconds. Add lime juice, lemon juice, orange juice, parsley and green onions. Add butter, swirl in skillet until just creamy. Pour over fish and serve.

Notes: Buy fish that is at least 1/2 in thick.

May also use tilapia.

Ingredients:

1 lb boneless skinless chicken breasts, pounded thin
2 Tbsp flour
½ cup Mixon’s fresh orange juice
¼ cup Mixon’s Honey Mustard Pretzel Dip
¼ cup Mixon’s Orange Marmalade
¼ tsp rosemary leaves, crushed

Directions:

Roll chicken in flour and cook in 1 tbsp. of oil in non-stick skillet. Simmer for 5 minutes. Mix juice, marmalade, mustard dip and rosemary. Stir into chicken and boil 5 min. Sauce will thicken. Serve with rice. Makes 4 servings.

Notes: Not Just for Dipping - Mixon’s Honey Mustard Pretzel Dip has a tangy distinctive taste. Delicious as a baste for poultry and pork. Mix with a little vinegar or orange juice to make a sweet hot dressing for salad or coleslaw. Serve with egg rolls or pour over steamed vegetables.

Ingredients:

3 chicken breasts, boned, skinned, and cut into 2-inch pieces
1/2 tsp salt
1/4 tsp ground ginger
2 Tbsp vegetable oil
1 small garlic clove, minced
1 can (8.5 oz.) pineapple chunks, undrained
1 cup orange juice, divided
1 envelope instant chicken bouillon
2 Tbsp wine vinegar
1/3 cup sliced celery
1 small Green Pepper, cut into 1/4 inch strips
1 small Onion, sliced
1 small Tomato, cut into wedges
2 Tbsp Soy Sauce
1 Tbsp Sugar
3 Tbsp Flour

Directions:

Sprinkle chicken with salt and ginger.

Heat oil in large skillet, over medium heat; add chicken and garlic and cook 5 minutes. Add liquid from canned pineapple, 3/4 cup orange juice, bouillon and vinegar. Cover; simmer 10 minutes.

Add celery, green pepper, and onion. Cover, cook 5 minutes longer. Add tomato wedges and pineapple chunks.

In small bowl, blend together soy sauce, sugar, flour and remaining 1/4 cup orange juice. Add to skillet and cook, stirring constantly, until mixture thickens and comes to boiling; cook 1 minute longer.

Serve over hot cooked rice, if desired.

Yield: 4 sevings

Notes: Most of the work in this recipe involves the preparation - mincing, chopping and dicing. To save time, buy pre-chopped.

Ingredients:

2lbs. skinless, boneless chicken breast meat
2lbs. skinless, boneless chicken thighs
2 tbsps. adobo seasoning
1 tbsp. ground black pepper
3 cups water, divided
1 cup chopped onion
1 cup chopped, green bell pepper
1 cup chopped celery
2 cups orange marmalade

Directions:

Season chicken breasts and thighs with adobo seasoning and pepper.

Place the seasoned chicken and 1 cup water in a large saucepan over medium heat.
Turning frequently, cook until water has been reduced, Mix in remaining water, onion,
green pepper, and celery.
Cover, reduce heat to low, and continue cooking about 20 minutes, until vegetables are
tender and chicken is no longer pink and juices run clear.

Stir in orange marmalade into the saucepan, coating each piece of chicken.
Cover, and continue cooking about 10 minutes.

Ingredients:

6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 (14.5oz) can chicken broth
2 tsps. lemon juice
2/3 cup orange marmalade
1/4 tsp. ground black pepper

Directions:

Saute chicken in a large skillet, until lightly browned, about 7 to 10 minutes.
Remove from skillet and set aside.

In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together.
Heat mixture in a medium sauce pan over medium low heat, stirring constantly, until
bubbly. Add chicken and cook over low heat for 4 minutes.

Ingredients:

1 bunch Broccoli
1 1/4 Cups Beef Broth
3 TBSP Hoisin Sauce
2 TBSP Soy Sauce
2 TBSP Plum Sauce
1/4 Cup Cornstarch
Grated peel of 1 Orange and juice of 1/2 Orange, plus wedges for serving
One 1 3/4 lb. boneless Sirloin Steak
1/4 Cup Vegetable Oil
1 Jalapeno Chile, thinly sliced

Directions:

1. In a large skillet, bring 2 cups salted water to a boil. Cut the broccoli into 1-inch florets. Boil until crisp-tender, about 3 minutes; drain the broccoli and rinse under cold water. Reserve the skillet.
2. In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 TBSP cornstarch. Stir in the orange peel.
3. Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.
4. In the reserved skillet, heat the oil over medium-high heat. Add the steak and jalapeno and cook, turning, until the meat is barely pink, about two minutes. Transfer the meat to a paper-towel-lined plate; discard the excess oil. Add the broth mixture to the skillet and cook, stirring until thickened, about two minutes. Stir in the meat, broccoli and orange juice and cook until heated through, about two minutes. Serve with the orange wedges.

Notes: Serve with Rice.

Ingredients:

8 medium sized Mixon Oranges, peeled, pitted and segmented
1 cup olive oil
4 cups Roma tomatoes, diced
2 cups red onion, sliced thin, 1/2 moon slices
2 lbs chicken breast, grilled and sliced
8 Tbsp balsalmic vinegar
3 lbs spinach fettuccine, cooked, warm
4 cups fresh squeezed orange juice
1 cup fresh basil, shredded
8 oz parmesan cheese, curls

Directions:

Heat a saute pan, add olive oil. Add tomato and red onion, cook over medium heat for 1 minute. Add cooked chicken and the orange segments and cook for about 1 minute, add balsalmic vinegar and toss well. Add fettuccine and orange juice, toss to coat, cook until all of the ingredients are heated through. Add basil and toss well. Remove from heat and serve, topping with Parmesan Cheese curls.

Notes: This is delicious as well as beautiful! Orange and Tomato Confetti Pasta tastes wonderful with the combination of orange and tomato.

If you're local, just use 4 Cups Mixon's fresh squeezed Orange Juice.

Serving Size: 8 (Cut recipe in half to serve 4)

Ingredients:

1 1/2 lbs. skinless, boneless chicken breast meat, cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 tsp. white sugar
1/2 tsp. ground black pepper
1/2 tsp. salt
2 green onions, chopped
2 cloves garlic, minced
1 tsp. dried oregano
10 (6-inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey jack cheese
1/4 cup salsa (Mixon's Corn or Summer Garden Salsa)

Directions:

Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion and oregano. Simmer for an extra 10 minutes.

Heat an iron skillet over medium heat. Place a tortilla in the pan, warm and turn over to heat the other side. Repeat with the remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Ingredients:

Juice and zest of 1 lime
Juice and zest of 1 lemon
1/2 cup soy sauce
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/4 cup orange blossom honey
6 boneless pork chops, each 1-inch thick

Directions:

Whisk together juices, zest, soy, olive oil, garlic and honey. Place chops in a heavy duty, resealable plastic bag. Seal bag, marinate in refrigerator for at least 2 hours, or overnight. Remove chops from marinade. Discard marinade. Place chops on an oiled grill rack over medium and cook 2 1/2 minutes per side to sear in juices. Move chops to medium-hot side and cook for 8 to 10 minutes per side or until done.

Servings: 6

Ingredients:

3lbs. jumbo shrimp, peeled and deveined
1/2 cup olive oil
2 tsps. sesame oil
1/4 cup lemon juice
1 onion, chopped
2 cloves garlic, peeled
2 tbsp. grated fresh ginger root
2 tbsp. minced fresh cilantro leaves
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground black pepper
skewers

Directions:

In a blender or food processor, process the olive oil, lemon juice, onion, garlic, cilantro,
paprika, salt and pepper until smooth. Reserve a small amount for basting.
Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and
refrigerate for 2 hours.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail
and once near the head. Discard marinade.

Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque.
Baste with reserved sauce while cooking.

Ingredients:

24 kumquats
1 pound chicken tenders
1/4 cup soy sauce
2 Tbsp water
1 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp extra virgin olive oil
1 clove garlic, minced

Directions:

1. Wash kumquats. Set aside.
2. Cut chicken tenders into 20 bite-size pieces and place in a heavy duty resealable plastic bag with soy, water, vinegar, honey, oil and garlic.
3. Reseal bag and shake to distribute ingredients evenly over chicken.
4. Place in refrigerator for at least 1 hour to marinate.
5. Drain chicken. Discard marinade. Thread chicken pieces alternately with kumquats on 4 skewers, beginning and ending with kumquats. Grill over hot coals for 10 to 12 minutes per side, turning skewers often so that the chicken cooks uniformly.

Notes: Servings: 4

Recipe from FAMOUS florida! Easy Breezy Florida Cooking by Joy and Jack Harris

Ingredients:

4 (6-ounce) grouper fillets
1/3 cup tequila
1/3 cup orange liqueur
3/4 cup fresh lime juice
1 tsp. salt
3 cloves garlic, peeled and chopped
4 tbsp. olive oil

For The Salsa:
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tbsp. chopped fresh cilantro
1 pinch white sugar
salt and black pepper to taste

Directions:

Place fillets in a shallow baking dish. In a bowl whisk together the tequila, orange liqueur, lime juice, 1 tsp. salt, garlic and olive oil. Reserve 1/2 cup marinade and set aside. Pour remaining marinade over fillets; cover and refrigerate for 1/2 hour turning the fillets once.

For salsa, combine tomatoes, onion, jalapeno, cilantro and sugar in a medium bowl; season to taste with salt and set aside.

Preheat grill on medium-high heat. Remove fillets from marinade, brush tops with oil and season with black pepper. Grill fillets for 4 to 5 minutes per side until center is opaque and meat flakes easily with a fork. Transfer fillets to serving plates. In a small saucepan, heat reserved marinade to a simmer; remove from heat and set aside.

Drizzle warm marinade over the fillets and serve with salsa.

Ingredients:

8lb. fully cooked smoked ham
1/2 cup packed brown sugar
1 tbsp. white vinegar
2 tsps. dry mustard
1/4 tsp. cloves
1 cup orange juice
1 cup ginger ale
2 tbsp. oil
1/2 tsp. ginger

Directions:

After trimming fat, place ham in large roasting bag. Combine
remaining ingredients and pour over ham. Tie bag tightly and place in
large bowl. Refrigerate 8 hours, turning occasionally.
Remove ham, reserving marinade. Place ham on shallow roasting pan and bake
at 325 degrees for 2 to 3 hours (18-24-minutes per pound), basting with
marinade every 20 minutes.

Ingredients:

10 cups chicken broth
1 onion, chopped
1 cup sliced celery
1 cup sliced carrots
1/4 cup snipped parsley
1/2 tsp. black pepper
1/2 tsp. dried thyme
3/4 pound chicken, cut into cubes
2 cups cooked rice
2 tbsp. lime juice
lime for garnish

Directions:

Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion, carrots, and celery begin to soften, 10-15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate; about 1 minute. Garnish with lime slices.

Ingredients:

1/4 cup vegetable oil
2 cloves, minced garlic
1 cup grapefruit juice, divided
1 cup A1 steak sauce, divided
5 tbsp. brown sugar, divided
3lb. sirloin steak
3 tbsp. butter
3 cups grapefruit segments, cut into chunks
1 cup thinly sliced red onion
12 10-inch flour tortillas
9 cups shredded lettuce
2 cups diced tomatoes

Directions:

Preparing the marinade:
Combine the vegetable oil, garlic, 4oz. of grapefruit juice, 3oz. of A1, and 1 1/2oz of brown sugar.
Pour over steak. Cover and refrigerate for 4-6 hours, turning occasionally.

To make the sauce:
Saute and melt butter in a sauté pan. Add the remaining sugar and stir until melted. Add the grapefruit sections and red onion. Saute until lightly caramelized. Add the remaining 5oz. of steak sauce and 4oz. of grapefruit juice. Remove from heat. Reserve until needed.

Remove the steak from the marinade. Grill to desired doneness. Slice into 1/8-inch thin slices.
Refrigerate until needed.

For each serving, toast 1 tortilla for 15 seconds on each side. Arrange 1 1/2oz. of lettuce, 1oz. of tomatoes, 2 tbsp. of sauce and 3oz. of the steak on one half of the tortilla. Roll tightly from the fill end. Cut in half along the bias and secure each half with a toothpick.

Yield: 12 servings

Ingredients:

1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cumin
1 dash cayenne pepper
4 skinless, boneless chicken breast halves
2 cups water
1 cup basmati rice
1 mango - peeled, seeded and diced
1/2 cup orange juice
2 tbsp. fresh lime juice
2 tbsp. honey
2 tsp. cornstarch
1 1/2 tbsp. water
2 tbsp. dark rum

Directions:

In a medium bowl; mix the ginger, cinnamon, cumin and cayenne pepper. Rub the chicken with the spice mixture, and place in the bowl. Cover and refrigerate 20-30 minutes.

Combine 2 cups of water and basmati rice in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until tender.

In a small saucepan, mix the mango, orange juice, lime juice and honey. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. In a small cup, mix cornstarch with 1 1/2 tbsp. of water until cornstarch is dissolved. Stir into mango mixture, and simmer one minute, or until sauces has thickened slightly. Stir in dark rum.

Preheat an outdoor grill for medium heat. When grill is hot, brush the grate with oil.

Grill chicken 6 to 8 minutes per side, until no longer pink and juices run clear. Serve over the cooked rice, and top with the mango sauce.

Notes: If you don't want to use rice, grill fresh vegetables.

Ingredients:

6 assorted citrus fruits, such as oranges, limes, lemons or grapefruit
1/4 cup citrus juice (orange, lemon or grapefruit)
1/3 cup white wine
2/3 cup extra-virgin olive oil
1 tbsp. fresh flat-leaf parsley, coarsely chopped
12 cleaned scallops

Directions:

Slice the top and bottom of each fruit with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding fruit over a bowl, cut along both sides of the each segment, staying close to the membrane, to release. Cut each segment into 5 pieces; set aside.

Preheat a grill pan over medium-high heat. Whisk together citrus juice, wine and olive oil in a small bowl; add parsley and stir to combine. spoon citrus mixture over scallops and place on grill; cook 3 to 5 minutes.

Remove scallops from grill, spoon fruit mixture over each scallop and serve.

Notes: Serves 4

Ingredients:

3/4 cup 100% Florida orange juice
1/2 cup plain yogurt
1 large garlic clove, minced
1/4 tsp cayenne pepper
1/4 cup vegetable oil
6 to 8 (5 oz.) boneless, skinless chicken breasts
1/2 cup Mixon Orange Marmalade
2 Tbsp 100% Florida orange juice
2 Tbsp minced fresh rosemary leaves
salt

Directions:

In a medium bowl combine 3/4 cup orange juice, yogurt, garlic and cayenne; mix well. Whisk in oil. Place chicken in a shallow dish. Pour orange juice mixture over chicken; cover and refrigerate 1 to 3 hours.

In a small saucepan combine orange marmalade, 2 tablespoons orange juice, rosemary, and salt to taste. Place over medium-low heat and cook until marmalade melts, stirring occasionally. Cover and keep warm.

Preheat grill to medium (300 degrees F to 350 degreesF). Remove chicken from marinade. Pour marinade into a small saucepan; bring to boiling over high heat. Boil 3 minutes; remove from heat.

Place chicken on grill. Grill 6 minutes per side or until an instant-read thermometer register 165F, turning and basting frequently with the cooked marinade.

During the last 3 minutes of grilling, brush chicken with orange-rosemary mixture.
Serve warm.

Notes: Serves 6 to 8. Per serving: 220 calories, 5g fat, 1g saturated fat, 65mg cholesterol, 6mg sodium, 19g carbohydrate, 0g fiber, 18g sugars, 23g protein, 2% vitamin A, 10% vitamin c, 2% calcium, 4% iron

Ingredients:

1 cup olive oil
4 cloves of garlic, divided
4 1/2 tbsp. chopped cilantro, divided
2 1/2 cups grapefruit juice, divided
48 jumbo shrimp, peeled and deveined
2 tbsp. vegetable oil
1 cup minced onion
3/8 cup Poblano peppers, roasted, seeded, peeled and diced
1/3 cup diced roasted red peppers
2 cups kernel corn
2 cups grapefruit sections, cut into chunks
salt and pepper

Directions:

Marinade:
Combine the olive oil, garlic (1/2oz), 1 1/2 tbsp. cilantro and 16 oz. of grapefruit juice.
Pour over shrimp and allow marinate, refrigerated, for 1-2 hours, turning occasionally.

Relish:
Heat vegetable oil in a sauté pan. Add onion and remaining 1/2oz. of garlic. Cook until softened but not brown. Add the poblano and red peppers and corn. Saute until heated through. remove from heat; cool slightly. Stir in the grapefruit sections, the remaining 3 tbsp. of cilantro and salt and pepper to taste.

For each serving, remove 4 shrimp from the marinade and grill until just cooked through (about 2 minutes per side) Mound 3 tbsp. of relish in the center of a serving plate and arrange the shrimp around the relish.

Yield: 12 servings

Ingredients:

1 1/4 cup balsamic vinegar
1 3/4 cup grapefruit juice
1 1/4 cup olive oil
3 cloves, minced garlic
1/2 cup Dijon mustard
3/4 cup honey, divided
3 3/4lbs. chicken breasts, skinless, boneless
12 cut 1/2-inch rings, peeled grapefruit
36 red onion slices 1/4-inch
8 cups of lettuce, washed- whatever is preferred such as; romaine, etc.
8 cups of watercress
8 cups radicchio, washed
36 cherry tomatoes, quartered

Directions:

To make the dressing for the salad and marinade for the chicken; combine the vinegar, grapefruit juice, oil, garlic, mustard, 1/2 cup honey, salt and pepper to taste.
Reserve 3 cups for the salad, and 2 1/2 cups for the marinade.

Pour marinade over the chicken and marinate, refrigerate 2-3 hours.
Drizzle the grapefruit and onion rings with the remaining 1/4 cup of honey and broil to caramelized.

Combine the lettuce, watercress and radicchio and tomatoes, refrigerate until needed.

For each serving, grill a chicken breast, basting with the marinade. Let cool slightly and slice on a bias. Toss 2 cups of the lettuce and tomato mixture with 2oz. of reserved dressing, mound on a serving plate. Rewarm one grapefruit ring and 3 onion rings; cut the grapefruit ring in quarters, arrange the grapefruit and onion on top of the lettuce. Fan the sliced chicken breast on top.

Ingredients:

1 tbsp. vegetable oil
4 pork chops, about 3/4-inch thick
salt and pepper
2 tbsp. grapefruit marmalade
1/2 cup grapefruit juice
1 tbsp. sherry vinegar

Directions:

Heat oil in a 10-inch skillet over medium-high heat. Add chops, brown on both sides, seasoning with salt and pepper, five minutes. Drain off excess fat. Combine marmalade, grapefruit juice and vinegar in a small bowl, mixing well. Pour over chops. Cover, simmer 30 minutes or until chops are done. Remove chops to a warm platter.

Bring sauce to boiling; cook until slightly thickened, about five minutes. Spoon over chops just before serving.

Serves: 4

Ingredients:

Oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (8oz) pkg. cream cheese, cut into 1/2 inch slices
1 (8oz) pkg. Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese
1 tbsp. minced garlic
3/4 cup butter, melted
2 tbsp. lemon juice
1/2 tsp. garlic salt, or to taste
1/2 tsp. paprika

Directions:

Preheat oven to 350 degree. Lightly coat a large, shallow baking dish with oil.

Butterfly each breast by slicing in half horizontally through the center, cutting almost
but not completely through. Place one slice each of Cheddar cheese and cream cheese
in the center of each breast. Close again as if placing between the pages of a book.
Set aside.

Pour milk into a shallow bowl. In a separate bowl, combine bread crumbs and romano
cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly
to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking
edges under to seal.

Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and
drizzle evenly over chicken. Season breasts with garlic salt and paprika.

Bake in preheated oven for 30 minutes, or until no longer pink in center and
juices run clear.

Ingredients:

1lb fresh or frozen fish fillets
1/8 tsp. Poultry seasoning
1 grapefruit, sectioned
T tbsp. Finely chopped parsley
1/4 tsp. Salt
1/8 tsp. Tobasco
3 tbsps. Melted butter
Paprika

Directions:

Place fillets on aluminum foil on broiler pan. Add salt, tobasco and poultry seasoning to butter. Brush fish with half the mixture, sprinkle with paprika and place in pre-heated broiler 6-inches from medium heat. Broil until is easily flaked and moist (10-12minutes). During last 3 minutes, place grapefruit sections on top and brush with remaining butter mixture. Continue broiling until fish is cooked. Garnish with parsley.

Ingredients:

6 flounder fillets (4 1/2 to 5oz. each)
1 tsp. salt
1/8 tsp. black pepper
3/4 cup soft bread crumbs
3 tbsp. butter, melted (divided use)
1/4 tsp. thyme leaves
12 fresh grapefruit sections, skin, pith and membrane removed

Directions:

Preheat oven to 350 degrees.
Sprinkle fillets with salt and pepper. Place in a buttered 13x9x2-inch glass baking dish.

Combine the bread crumbs with 2 tbsp. of melted butter and thyme leaves. Drizzle over fish. Top with grapefruit sections. Brush with remaining butter.

Bake for 35 minutes or until fish is flaky.

Place under broiler to brown, 3 to 4 minutes. Watch carefully so the fish does not burn.

Servings: 6

Ingredients:

Deviled Crab Cakes:
3 tbsp. butter
1 cup finely chopped onion
1/3 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 tbsp. dry mustard
1/2 tsp. cayenne pepper
1/3 cup mayonnaise
1/2 cup soft bread crumbs
1 tbsp. lemon zest

Ginger-Citrus Vinaigrette:
1/4 cup vegetable oil 
1 lemon zest 
1/4 cup lemon juice
2 tbsp. minced fresh ginger root
1 jalapeno pepper, seeded and minced
1 tsp. white sugar or to taste.
salt to taste.
2 cups vegetable oil for frying
8 cups mixed salad greens
2 avocados - peeled, pitted and sliced (if desired)
1/4 cup chopped fresh parsley
1 egg lightly beaten
1 pound cooked crabmeat
salt and pepper to taste
1 cup dry bread crumbs

Directions:

Melt the butter in a skilled over medium heat. Stir in the onion, and cook until softened and translucent, about 5 minutes. Add the celery and bell pepper, continue cooking until the vegetables are tender, about 5 minutes. Stir in the mustard and cayenne pepper, cook 2 minutes. Scrape the mixture into a mixing bowl and refrigerate until cold.

Stir the mayonnaise into the chilled vegetable mixture along with the soft bread crumbs, 1 tbsp. lemon zest, parsley, and beaten egg. Stir until combined, then gently fold in the crab meat. Season to taste with salt and pepper. Pour the dry bread crumbs into a shallow bowl. Form the crab mixture into 8 cakes, 1/2 inch thick. Press the crab cakes into the bread crumbs one at a time until coated on all sides. Cover with plastic wrap and refrigerate 1 hour to overnight.

Prepare the vinaigrette by whisking 1/4 cup vegetable oil with the zest of 1 lemon, lemon juice, ginger, jalapeno, sugar and salt. Store in the refrigerator until ready to use.

Heat the frying oil in a large skillet over medium-high heat. While the oil is heating, toss the mixed greens with the vinaigrette in a mixing bowl, and divide onto 8 serving plates. Arrange the sliced avocados (if desired) over the salads, and set aside.

Once the oil is shimmering with heat, fry the crab cakes until golden brown on each side, 2-3 minutes per side. Briefly drain on a paper towel-lined plate to rid the cakes of excess grease. Place a crab cake on each salad and serve immediately.

Ingredients:

1 1/2 lbs. beef top sirloin, thinly sliced
1/3 cup white sugar
1/3 cup rice wine vinegar
2 tbsp. orange juice
1 tsp. salt
1 tbsp. soy sauce
1 cup long grain rice
2 cups of water
1/4 cup of cornstarch
2 tsp. orange zest
3 tbsp. grated fresh ginger
1 1/2 tbsp. minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying

Directions:

Lay beef strips out in a single layer on a baking sheet lined with paper towels.
Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar,
rice vinegar, orange juice, salt and soy sauce. Set aside.

Meanwhile, combine rice and water in a medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.

Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot
oil in small batches until crispy and golden brown; set aside.
Drain all the oil from wok except 1 tablespoon.

Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant.
Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy,
about 5 minutes. Add beef and garnish. Add beef, and heat through, stirring to coat.
Serve immediately over steamed rice, and garnish with broccoli.

Ingredients:

Brined Turkey:
1 gallon(s) water
2 cups apple cider
2 cups kosher salt
2 cups sugar
1 15lb fresh turkey, giblets and neck reserved

Marinade:
10 cloves roasted garlic
10 cloves raw garlic
1 3/4 cup vegetable oil
3 tbsps. vegetable oil
3/4 cup fresh orange juice
1/4 cup cider vinegar
1/4 cup kosher salt
3 tbsps. fresh lime juice
3 tbsps. dried oregano
3 chipotles in adobo
2 tbsps. annatto paste
1 tbsp. ground cumin
1 tsp. ground allspice

Turkey:
9 cups chicken or turkey stock (low sodium if preferred)
3 tbsps. canola oil
reserved giblets and neck, liver discarded
3 shallots, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 onion, coarsely chopped
10 cloves, roasted garlic
8 black peppercorns
2 tbsp. unsalted butter
2 tbsp. all-purpose flour
salt and freshly ground pepper

Directions:

1.Brine the turkey:
In a very large bowl, stir the water, apple cider kosher salt and sugar until salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.

2. Marinade the turkey:
Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.

3. Cook the turkey:
Preheat the oven to 325 degrees. Lift the turkey out of the marinade and set on a rack in roasting pan. Brush the breast with some of the marinade. Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours. Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instance-read thermometer inserted in the thickest part of the thigh registers 175 degrees.

4. In a large saucepan, heat the canola oil. Add the giblets and neck and cook over moderate heat until browned. Transfer to a plate. Add the shallots, carrots, celery and onion to the pan and cook. Stirring occasionally, until softened, about 5 minutes. Return the turkey parts to the saucepan. Stir the roasted garlic and peppercorns, add the remaining 6 cups of stock and bring to a boil. Simmer over low heat until the stock is reduced to 4 cups, about 1 1 /2 hours. Strain the enriched stock into a heatproof bowl and discard the solids.

5. Transfer the turkey to a cutting board and remove the rack from the pan. Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons. Transfer the reserved fat to a saucepan. Add the butter and flour and cook over high heat, whisking constantly until golden brown, 2 minutes. Add the enriched stock and bring to a boil. Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes.

6. Place the roasting pan over one burner on high heat. Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck on the bottom of the pan. Strain the pan drippings into the gravy and season with salt and pepper; keep warm.

7. Carve the turkey and transfer the slices to a platter. Serve with the gravy.

Tips & Techniques:
To roast garlic, 20 20 unpeeled cloves in a small baking dish and drizzled with 2 tbsps.
of canola oil. Cover and roast at 375 for 40 minutes, until tender and caramelized.
Let cool, then squeeze the garlic from the skins.

annatto paste: El Yucateco brand achiote annatto paste ordered online
elyucateco.com or any Mexican grocer

Ingredients:

1/4 cup fresh lime juice
3 tbsp. fresh lemon juice
1/3 cup fresh grapefruit juice
2 tbsp. rice vinegar
1 tbsp. olive oil
1 tsp. soy sauce
2 tsp. chili garlic sauce
2 tsp. honey
1 1/2 tsp. minced fresh ginger root
1 tsp. garlic salt
1/2 tsp. black pepper
1 pinch ground cinnamon
1 pound flat iron steak

Directions:

Whisk together lime juice, lemon juice, grapefruit juice, rice vinegar, olive oil, soy sauce, chili garlic sauce, and honey in a bowl until the honey has dissolved. Season with ginger, garlic salt, pepper and cinnamon, whisk until blended. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze out the excess air, seal and marinate in the refrigerator 1 1/2 hours. Do not marinade much longer than this, as the citrus juice will "cook: the beef.

Preheat an outdoor grill for medium-high heat.

Remove flat iron from the marinade and discard the remaining marinade. Cook on preheated grill until the steak has attained your desired degree of doneness, about 2 minutes per side for medium-rare. Place steak onto a plate, set aside, and allow to rest for 3 to 4 minutes before slicing.

Notes: Ready in 2 hours

Serves: 4

Ingredients:

3 TBSP Extra Virgin Olive Oil (EVOO)
1/3 Cup chopped flat-leaf Parsley
Juice of 1 Lemon, plus 2 tsp grated Lemon Peel
Juice of 1 Lime, plus 2 tsp grated Lime Peel
Segments of 1 Orange, chopped, plus 2 tsp grated Orange Peel
1 TBSP Hot Pepper Sauce (eyeball it)
1 TBSP chopped fresh Thyme
Salt and Pepper
Four 6-8 oz. pieces Mahi Mahi, Halibut or Orange Roughy
1 Red Bell Pepper, chopped
4 Scallions, chopped
2 1/2 Cups Chicken Broth
1 1/2 Cups Couscous

Directions:

1. In a shallow dish, combine 2 Tbsp EVOO, the parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce and thyme; season with salt and pepper. Add the fish and let marinate for 15 minutes.
2. Meanwhile, preheat a grill or grill pan to medium. In a medium saucepan, heat the remaining 1 Tbsp EVOO, 1 turn of the pan, over medium heat. Add the bell pepper and scallions, season with salt and pepper and cook until softened, 3 to 4 minutes. Add the chicken broth and bring to a boil over high heat. Stir in the couscous, cover and keep warm.
3. Grill the fish until cooked through, about 3 minutes on each side.
4. Fluff the couscous, then mix in the chopped orange. Serve with the fish.

Notes: This dish has tons of flavor and only a 15 minute time commitment - great for last minute entertaining.

Rachel Ray 30 minute meals

Ingredients:

1 1/2lb boneless chicken breasts
6 tbsps. Dry white wine
2 tbsps. Packed brown sugar
6oz frozen orange juice
1/2 cup grapefruit sections
1/2 cup chopped pineapple
1 1/2 tsps. Oil
1 1/2 tsps. Butter
1/4 cup soy sauce
1/2 cup orange sections
1/2 cup tangelo sections
Pinch of thyme
Shredded coconut

Directions:

In heavy skillet, heat oil and butter. Remove skin from chicken and add to skillet.
Saute over medium heat, turning once, until golden on both sides but not cooked through. Place in shallow baking pan, cover and keep warm.

Add wine, soy sauce, brown sugar, orange juice and thyme to skillet. Bring to boil.
Pour over chicken in pan. Distribute orange, grapefruit and tangelo sections along with chopped pineapple over top.

Bake in 350 degree oven for 30-40 minutes or until chicken is cooked through.
Remove to serving platter and cover with sauce from pan.
Sprinkle with coconut garnish if desired.

Ingredients:

4 Skinless, boneless Chicken Breasts
1 3/4 cup chicken broth
1/2 cup orange juice
1/2 cup chopped onion
1 cup uncooked regular long grain white rice
3 Tbsp chopped fresh parsley
Sauteed orange slices

Directions:

1. Cook chicken in medium nonstick skillet over medium-high heat 10 min. or until browned. Set chicken aside.
2. Add the broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 min.
3. Return chicken to skillet. Cover and cook 10 min. or until the chicken and rice are cooked. Stir in parsley.
For a special touch, saute orange slices in a hot nonstick skillet until lightly browned. Garnish chicken with slices.

Ingredients:

1 broiler/fryer cut into serving pieces
1 cup flour mixed with salt, pepper and paprika
1/4 cup sunflower oil
1 small onion, peeled and chopped
1/4 tsp. ground ginger
1 (4oz) can frozen grapefruit juice concentrate, thawed
1/2 cup ginger ale

Directions:

Preheat oven to 375 degrees.
Dredge the chicken through the seasoned flour, coating evenly.
Heat oil in a 10-inch skillet over medium-high heat.
Add chicken, and fry, turning frequently until golden brown.
Lower heat; add onion. Saute for about 2 more minutes more.
Dust with ginger, turn, dust again, and turn.
Remove chicken and onion from pan. Place in a baking dish.
Combine grapefruit juice concentrate and ginger ale. Pour over chicken.
Bake in a covered dish pan for 1 hour.
Remove cover. Spoon sauce from pan over chicken and continue to roast,
uncovered for another 10 minutes.

Servings: 4

Ingredients:

4 skinless, boneless chicken breasts
1 egg
3 tbsp. lemon juice
1/4 cup all-purpose flour
1/8 tsp. garlic powder
1/8 tsp. paprika
1/4 cup butter
2 tsp. chicken bouillon powder
1/2 cup boiling water

Directions:

In a small bowl, beat the egg with 1 tbsp. of the lemon juice. Set aside.

In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then the seasoned flour.

In a large skillet, melt butter/margarine and brown the coated chicken pieces.

Dissolve the bouillon in the water, then add the remaining 2 tbsp. of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

Ingredients:

2 tbsps. peanut oil
2 stalks of celery, chopped
2 carrots, peeled and cut diagonally
1 1/2 lbs. skinless, boneless chicken breasts halves- cut into strips
1 tbsp. cornstarch
3/4 cup fresh orange juice
3 tbsps. light soy sauce
1 tbsp. honey
1 tsp. minced fresh ginger root
1/4 cup cashews
1/4 cup minced green onions

Directions:

1. Heat 1 tsp. of oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 tsp. of oil, then add the chicken and stir fry for 5 more minutes.

2. In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

Ingredients:

2 Tbsp butter
1 Tbsp vegetable oil
6 chicken breasts quarters, dredged in flour
1/4 cup chopped scallion, white and soft green parts
1 cup Rhine wine or other slightly sweet vintage
1/3 cup white grapefruit juice
1 Tbsp grapefruit zest
1 tsp flat-leaf parsley
2 tsp fresh rosemary
2 tsp tarragon
1 cup light cream
1 tsp seasoned salt
White grapefruit segments

Directions:

1. Combine butter and vegetable oil in a 10-inch skillet over medium-high heat.
2. Add chicken and saute until skin is golden. Add scallions and saute for 1 minute more. Add wine, grapefruit juice, zest and herbs. Cover, lower heat and simmer for 40 minutes.
3. Remove chicken from pan. Keep warm on a serving plate.
4. Add cream and seasoned salt to the pan drippings, stirring to loosen brown bits. Increase heat to medium high, stirring constantly until slightly thickened.
5. Ladle some over chicken; serve remaining sauce ina gravy boat. Garnish the platter with grapefruit segments.

Notes: Servings: 6

Recipe from FAMOUS Florida! Delicious Grapefruit Recipes by Patricia Mack

Ingredients:

3 cups bow tie pasta
1 skinless, boneless chicken breast cut into bite-size pieces
1 tsp. lemon pepper
1/4 cup margarine
2 tbsps. olive oil
2 cloves garlic, minced
1/4 cup white wine
2 cups sour cream
1 tbsp. chopped fresh basil
1 lemon zested and juiced
1/4 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
1 tbsp. chopped fresh parsley
1/2 cup torn fresh spinach or fresh baby spinach

Directions:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until
the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.

Preheat oven to 375 degrees. Season chicken with lemon pepper.

Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken
pieces until no longer pink in the center. Remove the chicken pieces, and place them in the
bottom of a casserole dish.

To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the
lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat;
stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.

Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly
with Parmesan cheese, mozzarella, cheese, parsley, spinach, and drizzle with the remaining
lemon juice. Bake, uncovered, for 10 minutes

Ingredients:

4 Tbsp freshly squeezed orange juice
1/2 orange, grated peel
1/4 cup butter or margarine, melted
1 cup finely crushed crackers or corn or toritlla chips
1 tsp paprika
1/2 tsp seasoned salt
2 lbs chicken drumsticks

Directions:

In a shallow dish, combine the peel, juice, and butter.
In a second dish, combine crushed crackers, paprika, and seasoned salt.
Dip the chicken in the butter mixture; then coat it with cracker mixture.
Arrange Chicken on a rack, in a shallow baking pan; loosely cover with aluminum foil.
Bake at 400 degrees F for 40 minutes.
Remove the foil and bake, uncovered, 15 to 20 minutes longer, or until chicken is tender.

Notes: Use any kind of cracker crumbs; sesame, wheat or bacon - or substitute crushed regular or barbecued tortilla or corn chips. Cooking the chicken pieces on a rack makes baked chicken with oranges crunchy on all sides.

Ingredients:

1/2 lb ground chicken or turkey
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
1 1/2 tsp finely chopped fresh ginger
2 Tbsp freshly squeezed lemon juice
2 Tbsp Hoisin sauce
2 tsp brown sugar, packed
1 1/2 tsp sesame oil
1 tsp low sodium soy sauce
7 drops Red Pepper Sauce
2 Oranges, washed, peeled, seeded and chopped into 1/2 inch pieces
2 Tbsp Cilantro or Italian Parsley leaves, chopped
1 head Iceberg Lettuce, separated into lettuce cups

Directions:

To make one portion:
In large skillet, sprayed with nonstick cooking spray, saute chicken over medium heat, crumbling and cooking until no longer pink. Pour into dish, set aside.

Rinse out pan and spray with nonstick cooking spray. Saute bell pepper, onion, garlic and ginger for 2 mintues. Add meat to pan.

In small bowl, blend lemon juice, hoisin sauce, brown sugar, sesame oil, soy sauce and red pepper sauce.

Pour into pan and stir to coat chicken. Reduce heat and simmer, stirring until sauce is absorbed, about 4 minutes.

Stir in orange pieces and cilantro. Serve with letttuce cups.
1 cup of fruit and vegestables per serving.

Notes: Color groups: white, yellow/orange, red

Serving Size :4