ICY YOGURT POPS

I made these this week & they are so yummy!!  I used orange juice concentrate, but you could change the flavour by using fruit punch or any other juice concentrate or pureed fruit.

1 cup lower-fat plain yogurt
3/4 cup frozen juice concentrate, thawed, or pureed fruit
3/4 cup 2% or skim milk

Combine all ingredients.  Pour into 7 small paper cups.  Freeze until partially frozen.  Insert a wooden stick into centre of each; freeze until firm.  To serve, peel off paper cup.

(I used popsicle holders purchased at the local store.)

Dieticians of Canada Cook Great Food, pg 67

HONEY-GLAZED CARROTS

1 lb carrots, cut into 1" pieces
1 Tbsp liquid honey or brown sugar
1 Tbsp orange juice
2 tsp butter or margarine
1/2 tsp ground ginger
1/2 tsp grated orange zest (optional)

In medium saucepan over high heat, boil carrots until tender-crisp.  Add honey, orange juice, butter, ginger and, if using, orange zest.  Quickly stir for 2-3 minutes or until glaze forms.

(I added dill to the mixture.)

Serves 4

Dieticians of Canada Cook Great Food, pg 360

SPICED CHICKEN WITH PEACH CHUTNEY

Peach Chutney
1 lb peaches, peeled and thinly sliced (4 medium)
1/2 cup packed brown sugar
1/2 cup finely chopped red onion
1/3 cup cider vinegar
1/4 cup lemon juice
1 clove garlic, minced
1 tsp chopped ginger root
1 tsp chopped green chilies

Spiced Chicken
4 tsp dried oregano
1 Tbsp minced garlic
1 Tbsp vegetable oil
3/4 tsp fennel seeds
3/4 tsp ground cinnamon
3/4 tsp chopped green chilies
4 chicken breasts

Peach Chutney: In a saucepan, bring ingredients to a boil.  Reduce heat and simmer for 5 minutes.  With slotted spoon, remove peaches and set aside.  Simmer liquid until reduced to thick syrup.  Return peaches to saucepan and return to boil.  Remove from heat.  Cool.

Spiced Chicken: Preheat BBQ or oven.  In small food processor, combine ingredients for spice mixture; process until smooth.  Life up skin from chicken but do not remove.  Spread spices on chicken and replace skin.  Let stand for 30 minutes.

BBQ on greased grill for about 35 minutes or until no longer pink inside.  Or bake on greased baking sheet in in 400F oven.  Remove skin before serving with Peach Chutney.

Serves 4

Dieticians of Canada Cook Great Food, pg 275

GREEN BEANS WITH BACON-BALSAMIC VINAIGRETTE

2 pounds green beans
2 bacon slices
1/4 cup minced shallots
3 Tbsp coarsely chopped almonds
2 Tbsp brown sugar
1/4 cup white balsamic vinegar

Cook green beans in boiling water 2 minutes.  Drain and rinse under cold water.  Drain well; set aside.

Cook bacon in a small skillet over medium-high heat until crisp.  Remove bacon from skillet.  Crumble; set aside.  Add minced shallots to drippings in skillet; saute 1 minute.  Add chopped almonds; saute 1 minute.  Remove and cool.  Add sugar and vinegar; stir until sugar dissolves.  Add crumbled bacon.

Pour vinaigrette over beans, tossing gently to coat.

Yield: 8 servings (serving size: 3/4 cup)

Cooking Light's Easy Summer Meals 2007