[أحـلام السـنيـن]

السلام عليكم و رحمة الله و بركاته




Grilled Lemon Chicken




INGREDIENTS

a 1/2 cup low-fat lemon-flavored yogurt

a1/3 cup Seasoned Rice Vinegar - Original or Roasted Garlic

a 1 inch piece ginger, minced

a 2 garlic cloves, minced

a1 teaspoon ground cumin

a 1/4 teaspoon pumpkin pie spice

a 1/2 pounds boneless, skinless chicken thighs or breasts

Skewers (if wooden, soak in hot water 15 minutes) a



DIRECTIONS


1Light charcoal briquettes or preheat broiler. In large non-reactive bowl, combine yogurt, rice vinegar, ginger, garlic, cumin, pie spice, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.
2Pound chicken to 1/2-inch thickness; cut into 1-1/2-inch wide strips
3Add chicken to yogurt mixture; toss to coat. Cover; refrigerate at least 20 minutes or up to 24 hours.
4Thread chicken onto skewers; spoon marinade over both sides of chicken. Discard any remaining marinade.
5Grill or broil chicken until no longer pink in center, about 3 to 4 minutes per side


Old Fashioned Meat Loaf with Tangy Tomato Sauce



INGREDIENTS

a 1 (16 ounce) can stewed tomatoes
a 1 (8 ounce) can tomato sauce
a 1/4 cup Seasoned Rice Vinegar - Red Pepper or Original
a 1 tablespoon brown sugar
a 1 pound lean ground beef
a 1egg
a 1/4 cup dry bread crumbs
a 1/4 cup finely chopped onion
a 1/2 teaspoon salt
a 1/4 teaspoon pepper


DIRECTIONS


1Preheat oven to 350 degrees F
2Coarsely chop stewed tomatoes by running a knife through tomatoes in can. Combine tomatoes, tomato sauce, rice vinegar and brown sugar in a small saucepan.
3Crumble beef into a large bowl. Add 1/2 cup of the tomato mixture, egg, breadcrumbs, onion, salt and pepper; mix well.
4Shape into a loaf in an 8 x 8-inch baking pan. Bake 45 to 50 minutes. Meanwhile, bring remaining tomato mixture to a simmer. Cook, uncovered, 10 minutes or until slightly thickened.
5Spread 1/4 cup over meat loaf during last 10 minutes of cook time. Serve remaining sauce with sliced meat loaf.



Caribbean Fish with Pineapple Salsa



INGREDIENTS

Marinade:
a1 medium red onion, coarsely chopped
a1/2 cup Natural Rice Vinegar
a 1/4 cup lite soy sauce
a 1/4 cup brown sugar
a 2 tablespoons olive oil
a 1 tablespoon Caribbean jerk seasoning
a 4 (6 ounce) fresh swordfish, halibut or tuna steaks, 3/4-inch thick
Fresh Pineapple Salsa:
a 2 cups diced pineapple
a 1/2 cup finely diced red onion
a 1/2 cup chopped cilantro
a 2 tablespoons chopped mint
a 2 tablespoons Natural Rice Vinegar
a 1 jalapeno, seeded and minced
Salt to taste


DIRECTIONS


1For marinade, combine all ingredients except fish in blender container; blend until smooth
2Place fish in resealable plastic bag. Pour marinade over fish; close bag securely, turning to coat. Refrigerate 1 hour.
3Meanwhile, combine salsa ingredients in a medium bowl; let stand a 30 minutes. Stir in additional rice vinegar to taste.
4Drain fish and discard marinade. Grill or broil 6 to 8 minutes, or until cooked as desired. Serve with pineapple salsa.



best wishes