Easy Entertaining for Beginners

2 tablespoons olive oil

2 tablespoons onion, finely chopped

2 cups long grain rice

4 cups vegetable broth, purchased

½ teaspoon salt

1/3 cup pineapple pieces, finely chopped

1/3 cup fresh basil, finely chopped

Heat olive oil in large skillet and add onion, stirring for about 2-3 minutes until fragrant. Add rice. Cook, stirring constantly over medium heat until rice turns from translucent to milky white, about 4-5 minutes. Add hot vegetable broth, cover and simmer for 18-20 minutes until liquid is absorbed. Stir in salt, pineapple and basil and serve in hollowed out halves of pineapple for a festive presentation.

This twist on traditional cole slaw is cool and refreshing with the zing of Wasabi (Japanese horsradish).

1 – 16 oz. bag Cole slaw mix (shredded cabbage, carrots)
¾ cup low-fat mayonnaise
¼ cup low-fat sour cream
¾ tablespoon Wasabi paste (Japanese horseradish – International aisle)
1 ½ tablespoons rice vinegar
1 ½ tablespoons soy sauce
1 tablespoon fresh ginger, peeled, grated
1 tablespoon sugar

Mix all ingredients together, cover and refrigerate until serving. The slaw may be made the morning of your dinner party.

Add this healthy, delicious recipe to your next dinner party menu.

8 chicken breast halves,

 boneless, skin attached

Olive oil

Salt & pepper to taste

Assemble all ingredients for Pineapple Citrus Sauce, but do not cook yet. Pre-heat grill.

Pound the chicken breasts with a meat tenderizer until they are a uniform ½” thickness. Rub both sides with oil and salt & pepper. Grill breasts, skin-side down for 4-5 minutes, turn and cook an additional 3-4 minutes. Do not overcook. Remove to platter and cover with foil for 5 minutes before serving. You may remove skin to serve, if desired. Meanwhile, make the Pineapple Citrus Sauce.

Pineapple Citrus Sauce

2 tablespoons shallots, finely chopped

1 tablespoon fresh ginger, peeled and finely grated

2 tablespoons cider vinegar

1 tablespoon light soy sauce

1 tablespoon brown sugar

3 tablespoons vegetable broth, purchased

Zest of 1 lemon and 1 orange

1 tablespoon fresh lemon juice

3 tablespoons fresh orange juice

2 tablespoons fresh pineapple juice

1 teaspoon cornstarch

Add all ingredients except cornstarch to a small saucepan. Bring to a boil, and simmer for 2-3 minutes, stirring constantly. To avoid lumps, whisk cornstarch with 2 tablespoons cold water and add to sauce. Bring to boil and until thickened, about 1 minute; serve immediately over chicken breasts.

Note: Purchase 1 fresh pineapple and use it for the 2 tablespoons juice for the sauce, 1/3 cup small dice for the Basil-Pineapple Rice and cut up the rest to serve as an appetizer. Cut the pineapple in half length-wise through the green top and carefully cut out the flesh from each half, reserving the shells to use as a bowl for the rice. Cut out the core and discard. Cut remaining pineapple into chunks. Squeeze a few into a small bowl to obtain 2 tablespoons of juice for the sauce.