Pineapple Risotto

Pineapple Risotto
Serves 4
Roughly 248 Calories per serving

Ingredients

• 3 tablespoons butter
• 1 cup arborio rice
• 1/2 medium yellow onion, chopped into small bits
• 1 cup pineapple juice
• 1 cup Barefoot Chardonnay
• 1 cup chicken broth
• 1/4 cup parmesan cheese
• 1/2 cup crushed pineapple

Instructions

1. In a medium pot, cook the chopped onions with the butter until the onions are tender.
2. Add the arborio rice and coat well. Cook for about 1-2 minutes.
3. Add the Chardonnay and cook down.
4. Add the pineapple juice and cook down.
5. Heat the chicken broth in either a pan or in the microwave and add.
6. Cook the risotto down until tender and soft. A little give in the middle is alright, but cook to taste. Add more broth as needed until cooked down.
7. Finally, add the pineapple and mix thoroughly. Then add in the cheese and mix until fully combined.
8. Taste for seasoning (salt or pepper).

Coconut Curry Chicken

Coconut Curry Chicken
Serves 4
About 172 calories per serving

From Rachael Ray Online.

Ingredients

• 2 teaspoons curry powder
• One 13.5-ounce can coconut milk
• 4 skinless, boneless chicken breasts (about 2 pounds), cut into strips)
• 2 teaspoons five-spice powder

Instructions

1. In a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute.
2. Add the coconut milk and cook until reduced by half, about 7 minutes.
3. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper.
4. In a large, heavy skillet, heat 2 tablespoons olive oil (or coconut oil) over medium-high heat until shimmering.
5. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes.
6. Stir in the coconut curry sauce, simmer down.

Salsa Egg Toast

Salsa Egg Toast

(about 420 calories per serving. Serves 1)

Ingredients

• 1 container (1/2 cup) Egg Beaters
• 2 TBSP Tostitos Chunky Salsa (mild)
• ¼ cup Finely Shredded Mexican Cheese Blend
• 1 slice Whole Wheat Toast

Instructions

1. In a pan, use your preferred non-stick method (spray, butter, whatever). 
2. Heat the pan and then add the Egg Beaters, Salsa, and Cheese.
3. While this is cooking in the pan, toast the bread. 
4. Once done, put the egg mixture on the toast.

And just a loving bit of pimpage: