single suite

desserts(lahat 4 servings)
Easy Cappuccino Dessert
• 1 package(s) chocolate-flavor, sugar-free instant pudding and pie filling for 4
servings

• 1 1/2 cup(s) milk

• 1 tablespoon(s) instant espresso-coffee powder

• Whipped cream in aerosol can

• Ground cinnamon

Directions

1. Prepare pudding as label directs but use only 1 1/2 cups milk and instant
espresso powder.

2. Pour into 4 dessert dishes. Garnish with whipped cream and sprinkle with
ground cinnamon..

Tropical Banana Splits

• 1/4 cup(s) shredded coconut

• 2 ripe medium bananas, peeled and each cut lengthwise in half, then crosswise
into quarters

• 1 cup(s) fat-free passionfruit sorbet

• 1 cup(s) fat-free raspberry sorbet
• 2 medium kiwifruit, peeled and each cut crosswise into 8 slices

Directions

1. In small nonstick skillet , toast coconut over medium heat, stirring frequently.

2. To serve, on each of 4 dessert plates (oval if possible), arrange 2 banana

quarters, cut sides up, on opposite sides of plate. Place 1/4-cup scoop each of
passionfruit and raspberry sorbets between banana quarters.
3. Top with 4 slices kiwifruit and sprinkle with 1 tablespoon toasted coconut.
Mocha-Cinnamon Sundaes

• 1 pint(s) coffee ice cream

• 1/4 cup(s) chocolate sauce

• 1/8 teaspoon(s) ground cinnamon

• whipped cream , in aerosol can

• unsweetened cocoa
• 4 rolled chocolate wafer cookies

Directions

1. Scoop coffee ice cream into 4 dessert bowls or goblets. Pour chocolate sauce
into small bowl; stir in ground cinnamon. Pour chocolate-cinnamon sauce over
ice cream.
2. Top each sundae with some whipped cream, then sprinkle with some cocoa.
Serve each sundae with a rolled chocolate wafer cookie.

Frozen Vanilla-Cream Dessert

• 1/2 cup(s) graham-cracker crumbs

• 1 1/3 tablespoon(s) (3/4 stick) margarine or butter, melted

• 1/2 container(s) (16-ounces each) creamed cottage cheese

• cup(s) sugar

• gallon(s) vanilla ice cream , softened

• 1/2 cup(s) pecans, toasted and chopped
• 1/4 container(s) (8-ounce) frozen whipped topping, thawed
Directions

1. In 13" by 9" glass baking dish, with hand, mix graham-cracker crumbs with
margarine or butter; press mixture firmly onto bottom of dish. Freeze until firm,
about 10 minutes.
2. In food processor with knife blade attached or in blender at medium speed, blend
cottage cheese and sugar until smooth; transfer to large bowl and stir in softened
ice cream . Spoon mixture into baking dish; freeze 1 hour to firm ice-cream
mixture slightly.
3. Sprinkle top evenly with pecans. Spoon whipped topping into decorating bag with
large star tube; use to pipe border and lattice design on top of dessert. Freeze at
least 6 hours or until firm. Garnish with strawberries to serve if you like.

Cappuccino Cream with Warm Chocolate Sauce

Cappuccino Cream
• 1/2 envelope(s) unflavored gelatin
• 1/8 cup(s) milk
• 1/3 cup(s) finely ground espresso-coffee beans
• 1/2 stick(s) (3 inches long) cinnamon
• 1/4 cup(s) sugar
• 7/8 cup(s) heavy or whipping cream
Chocolate Sauce
• 1 ounce(s) semisweet chocolate
• 1/8 cup(s) heavy or whipping cream

Directions
1. Prepare Cappuccino Cream: In 1-cup glass measuring cup, sprinkle gelatin
over milk, set aside to allow gelatin to soften.
2. In 1-quart saucepan, heat ground coffee, cinnamon stick, and 1 1/4 cups water
over high heat just until mixture begins to boil, stirring often. Remove sauce-pan
from heat, cover and let steep 10 minutes..
 3. Line sieve with coffee filter or paper towel and place over 2-cup glass measuring
cup. Pour coffee mixture into sieve to drain, discard cinnamon stick. (You should
have about 3/4 cup liquid.)
4. Return liquid coffee to same saucepan. Add gelatin mixture and sugar, and heat
over medium-low heat 1 minute or until gelatin and sugar dissolve completely,
stirring frequently.
5. Pour coffee mixture and cream into medium bowl set in large bowl of ice water.
Stir mixture until it just begins to set, about 20 minutes.
6. Immediately pour cream mixture into eight 4-ounce ramekins or custard cups.
Place ramekins on jelly-roll pan for easier handling. Cover and refrigerate until
well chilled, at least 4 hours or overnight.
7. Meanwhile, prepare Chocolate Sauce: In 1-quart saucepan, heat chocolate with
cream over low heat until chocolate melts, stirring constantly. Remove saucepan
from heat, cool 5 minutes. (If making ahead, cover and reheat before using.)
8. To unmold each Cappuccino Cream, warm small knife under hot water, run along
inside edge of ramekin. Then, firmly tap side of ramekin against palm of hand to
break seal completely. Invert each ramekin onto a dessert plate. Spoon warm
Chocolate Sauce over each dessert to serve. Garnish with chocolate curls.

grilled foods(4 servings lahat)

Grilled Angel Food Cake with Strawberries in Balsamic

• 1 pound(s) strawberries, hulled and each cut in half, or into quarters if large
• 1 1/3 tablespoon(s) balsamic vinegar

• 2/3 tablespoon(s) sugar

• 2/3 (9-ounce) store-bought angel food cake

Directions
1. In medium bowl, toss strawberries with balsamic vinegar and sugar. Let stand at
room temperature until sugar dissolves, at least 30 minutes, stirring occasionally.
2. Meanwhile, prepare outdoor grill for direct grilling on medium. Cut angel food
cake into 6 wedges.
3. Place cake on hot grill rack and cook 3 to 4 minutes or until lightly toasted on
both sides, turning over once. Spoon strawberries with their juice onto 6 dessert
plates. Place grilled cake on plates with strawberries; serve with whipped
cream if you like.
Fish Tacos with Carrot-Cilantro Slaw

• 2 limes
• 6 medium carrots, shredded (or 1 bag (10-ounce) shredded carrots)
• 1/3 cup(s) (loosely packed) fresh cilantro leaves, chopped
• Salt

• 1/3 cup(s) nonfat yogurt

• 1 avocado, mashed
• 1 tablespoon(s) olive oil
• 1 1/4 pound(s) tilapia fillets, each cut lengthwise in half
• 1/2 teaspoon(s) chili powder
• 8 (6-inch) corn tortillas

Directions

1. From limes, grate 1/2 teaspoon peel and squeeze 1/4 cup juice .
2. In medium bowl, combine lime juice, carrots, cilantro, and 1/4 teaspoon salt; set
carrot slaw aside. Makes 3 1/2 cups . In another medium bowl, stir lime peel,
yogurt, avocado, and 1/4 teaspoon salt until blended; set avocado sauce aside.

3. In 12-inch nonstick skillet , heat oil on medium 1 minute. Sprinkle tilapia with
chili powder and 1/4 teaspoon salt to season both sides. Add tilapia to skillet, in 2
batches, and cook 7 to 8 minutes or until opaque throughout, turning over once.
Transfer tilapia to clean plate as they cook; keep warm.

4. Place stack of tortillas between damp paper towels on microwave-safe plate;

heat in microwave on High 10 to 15 seconds to warm. To serve, fill tortillas with
carrot slaw, tilapia, and avocado sauce. Serve extra carrot slaw on the side.
Grilled Vegetables with Thai Pesto

Thai Pesto:
• 1 large lime
• 1/2 cup(s) walnuts
• 1 cup(s) (packed) fresh basil leaves

• 1 tablespoon(s) Thai sweet chili sauce

• 3 tablespoon(s) water
• 1/4 teaspoon(s) salt
Grilled Vegetables:
• 4 plum tomatoes, each cut lengthwise in half
• 2 medium yellow peppers, each cut into quarters, seeded, and stemmed
• 1/2 medium eggplant, cut crosswise into 3/4-inch-thick slices
• 1 large (10-ounce) zucchini, cut diagonally into 1/2-inch-thick slices

• 1/2 large sweet onion, cut through root end into 6 wedges
• Olive oil nonstick cooking spray
• 1/4 teaspoon(s) salt

Directions
1. Prepare Thai Pesto: From lime, grate 1/2 teaspoon peel and squeeze 2
tablespoons juice . In skillet , toast walnuts on medium 5 minutes, stirring until
fragrant. Set aside.

2. In food processor with knife blade attached, blend nuts, basil, chili sauce, water,
lime peel and juice, and salt. Store covered in refrigerator up to 2 days. Makes
about 2/3 cup.
3. Prepare Grilled Vegetables: Prepare outdoor grill for covered, direct grilling on
medium, or heat large ridged grill pan on medium until hot. Lightly spray
vegetables with cooking spray. Place vegetables on hot grill grate. Cover grill and
cook tomatoes and zucchini 6 to 8 minutes, peppers and onion 8 to 10 minutes,
and eggplant 10 to 12 minutes or until vegetables are tender, turning over once.
Transfer vegetables to serving plate as they are done; sprinkle with salt. Serve
with Thai Pesto.
Chutney Chicken Breast with Grilled Pineapple
• 4 large (about 1 1/2 pounds) skinless, boneless chicken-breast halves
• 1 jar(s) (8 1/2-ounce) mango chutney, coarsely chopped
• 1 can(s) (8- to 8 1/4-ounce) crushed pineapple, drained
• 1 tablespoon(s) curry powder

• 1 teaspoon(s) lime or lemon juice

• 1 tablespoon(s) vegetable oil
• Cilantro sprigs and lime slices for garnish
• Grilled Pineapple Slices, (see below)

Directions
1. With tip of knife, cut a horizontal slit in thickest part of each chicken breast to
form a pocket.
2. In medium-size bowl, mix chutney, pineapple, curry powder, and lime juice.
Remove half of chutney mixture to bowl to serve with cooked chicken breasts
later.
3. Into remaining chutney mixture, stir vegetable oil. Place 1 tablespoon chutney
mixture in each chicken-breast pocket. Coat chicken breasts with remaining
chutney mixture in bowl.
4. Place chicken breasts on grill over medium heat. Cook chicken 10 to 12 minutes,
turning occasionally, until lightly browned and juices run clear when chicken is
pierced with a knife.

5. Arrange chicken breasts on 4 dinner plates. Garnish with cilantro sprigs and
lime slices. Serve with Grilled Pineapple Slices if you like.
6. Grilled Pineapple Slices: About 15 minutes before serving, cut six 1/2-inch-thick
slices from 1 small pineapple; reserve remaining pineapple for use another day.
Sprinkle 2 tablespoons brown sugar onto pineapple slices. Place pineapple
slices on grill over medium heat; cook 10 minutes until browned on both sides,
turning slices occasionally. Makes 4 accompaniment servings.

Pan-Grilled Catfish with Tomato-Chipotle Salsa Over Polenta

 • 4 large (about 1 pound total) plum tomatoes, each cut lengthwise in half
• 1 small red onion, cut crosswise into 1/2-inch-thick rings
• Nonstick cooking spray
• 4 (about 6 ounces each) catfish fillets
• 3/4 teaspoon(s) chipotle chili powder
• Salt

• 3 cup(s) low-fat (1%) milk

• 1 can(s) (14- to 14 1/2-ounce) reduced-sodium chicken broth (1 3/4 cups )

• 3/4 cup(s) instant polenta

• 1 cup(s) fresh corn kernels (from 2 ears corn) or 1 cup frozen (thawed) corn
kernels
• 2 teaspoon(s) fresh lime juice

Directions

1. Preheat large ridged grill pan over medium-high heat. On sheet of waxed paper
, place tomato halves and onion slices. Spray vegetables on both sides with
nonstick cooking spray.. Place tomatoes and onion on grill pan and cook 10
minutes or until lightly browned and softened, turning over once. Transfer
vegetables to cutting board.
2. While tomatoes and onion are cooking, place catfish fillets on same waxed
paper. Sprinkle with 1/2 teaspoon chipotle chili powder and 1/4 teaspoon salt to
season both sides, then spray both sides with nonstick cooking spray.
3. Place catfish on grill pan over medium-high heat; cook 7 to 8 minutes or just until
it turns opaque throughout, turning over once.
4. While catfish is cooking, prepare polenta: In 3-quart saucepan, combine milk,
broth, and 1/4 teaspoon salt; cover and heat to boiling over high heat. Remove
cover; slowly whisk in polenta and cook until mixture begins to thicken, stirring
constantly. Reduce heat to low; cover saucepan and simmer 5 minutes, stirring
occasionally. Stir in corn. Remove saucepan from heat.

5. Coarsely chop grilled tomatoes and onion; transfer, with any juices , to medium
bowl. Stir in lime juice, remaining 1/4 teaspoon chipotle chili powder, and 1/4
teaspoon salt. Makes about 1 3/4 cups salsa.

6. To serve, divide polenta among 4 dinner plates; top with grilled catfish and
tomato-chipotle salsa.
Succotash with Grilled Salmon

• 1 package(s) (10-ounce) frozen baby lima beans or 2 cups frozen shelled

edamame
• 2 slice(s) bacon, cut crosswise into 1/4-inch pieces
• 1 medium onion, chopped
• 1 stalk(s) celery, cut into 1/4-inch dice

• 2 cup(s) fresh corn kernels (1 ear yields 1/2 cup corn)

• 1/4 cup(s) chicken broth or water
• 1 teaspoon(s) salt

• 1/2 teaspoon(s) ground black pepper

• 4 (6 ounces each) salmon steaks, 3/4 inch thick
• 2 tablespoon(s) chopped fresh chives or sliced green onions

Directions

1. Lightly grease grill rack. Prepare outdoor grill for covered direct grilling over
medium heat.
2. Meanwhile, rinse beans under hot running water until beginning to thaw; drain. In
12-inch skillet , cook bacon over medium heat until browned. With slotted
spoon, transfer bacon to paper towels to drain.
3. Add onion and celery to bacon fat in skillet. Cook over medium-high heat, 5
minutes or until vegetables are tender and golden, stirring frequently. Stir in lima
beans, corn, broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Reduce heat to
low; cover and simmer 2 minutes or until heated through. Remove from heat;
keep warm. Makes about 4 cups.
4. Sprinkle salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper to season both
sides. Place salmon on hot grill rack. Cover grill and cook salmon 8 to 9 minutes
or until just opaque throughout, turning over once. Transfer salmon to platter.
5. When salmon is cooked, stir chives and bacon into succotash. Serve succotash
with salmon.
Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and
Asparagus

• 4 strip(s) New York Strip Steaks

• Salt and freshly ground black pepper, to taste, or no salt for a healthier recipe
• 4 tablespoon(s) Extra-Virgin Olive Oil, plus some for drizzling
• 4 piece(s) Portobello mushroom caps
• 4 cup(s) Shiitake mushroom caps
• 1 piece(s) large white onion, peeled and sliced into 1/2-inch thick rounds
• 1 bunch(es) Jumbo asparagus, peeled
• 4 piece(s) Tomatoes, cored
• 3 piece(s) Jalapeno Peppers
• 3 piece(s) Large Basil Leaves
• 2 tablespoon(s) Balsamic vinegar, plus some for drizzling

Directions
1. Coat onion slices, asparagus, tomatoes and jalapenos in 2 tablespoons olive oil.
Season with salt and pepper and add to the hot grill.
2. Cook for 4 minutes on each side and remove from the grill.
3. Set asparagus aside and keep warm while preparing salsa.
4. To make salsa, remove charred loose rings from the onion rounds and place in
the blender.
5. Remove and the skins and seeds from the tomatoes and add remaining tomato
to the blender.

6. Remove and discard the skin and the seeds from the jalapenos.Mince the
jalapenos and add to the blender.
7. Add the basil leaves, olive oil and balsamic vinegar and pulse until
chunky.Reserve until serving.
8. Season steaks with salt, pepper and olive oil and place on the hottest part of the
grill.
9. Toss the mushroom caps in 2 tablespoons olive oil and season with salt and
freshly ground black pepper.Place the mushrooms on the heat with smaller
mushrooms around the edges of the grill.
10. Cook the steak for 4 minutes on each side for medium rare, 8 minutes on each
side for well done.
 11. Cook the portobellos for 2 minutes on each side, the shiitakes for about 1 to 2
minutes on each side.
12. Slice the steak and portobellos on a bias and place on a platter with the grilled
asparagus, shiitakes and tomato salsa.
13. Drizzle with extra-virgin olive oil and balsamic vinegar before serving.

Stuffed and Grilled Jalapeno Peppers

• 4 spear(s) jalapeno peppers, soaked in water for 1 hour

• 2 slice(s) bacon, cut in half

• 1/8 package(s) (16oz) cream cheese , smokey cheddar, mozarella, cut in

pepper lengths
• 1/8 box(es) toothpicks

Directions
1. Soak peppers in lightly salted water for 1 hour. Cut lengthwise in half. Using
teaspoon, scrape seeds out, leaving 7-10 seeds per pepper, depending on
"spicy" taste. Cut cheese into strips, the length of the peppers. If you choose
cream cheese, add bacon bits, garlic, lemon juice, etc, depending on taste. Stuff
cheese in to peppers, wrap 1/2 slice bacon around, securing with toothpick.
Place on medium hot grill for 25 minutes. Enjoy!
Fabulous Finger Foods (4 serving lahat)

Pimiento-Studded Deviled Eggs

• 4 large eggs, hard-cooked and shelled

• cup(s) sliced pimientos, chopped

• cup(s) low-fat mayonnaise dressing

• 1/3 tablespoon(s) Dijon mustard
• 1/3 teaspoon(s) Dijon mustard

• 1/5 teaspoon(s) ground red pepper (cayenne)

• teaspoon(s) salt
• Fresh herb sprigs for garnish
Directions
1. Slice each egg lengthwise in half. Gently remove yolks and place in small bowl;
with fork, finely mash yolks. Stir in pimientos, mayonnaise dressing , mustard,
ground red pepper, and salt until well mixed.
2. Place egg-white halves in 15 1/2-inch by 10 1/2-inch jelly-roll pan lined with
paper towels (to prevent eggs from rolling). Spoon yolk mixture into egg-white
halves. Cover and refrigerate until ready to serve.

Pecorino Chicken Fingers

Total Time: 30 min

Ingredients
U.S. Metric Conversion chart

• Olive oil cooking spray

• 1 cup(s) panko (Japanese-style bread crumbs), toasted

• 1/3 cup(s) freshly grated Pecorino Romano cheese

• 1/4 teaspoon(s) ground red pepper (cayenne)

• Salt
• 2 large egg whites
• 1 clove(s) garlic, crushed with press
• 1 1/2 pound(s) chicken tenders
• 3 medium (8 ounces) zucchini, cut into 1/4-inch-thick half-moons

• 1 tablespoon(s) fresh lemon juice

• 1 cup(s) prepared marinara sauce

• 1/4 cup(s) loosely packed fresh basil leaves, chopped, plus small whole basil
leaves for garnish

Directions
 1. Preheat oven to 475°F. Place rack in 15 1/2" by 10 1/2" jelly-roll pan; spray pan
and rack with cooking spray.
2. On plate, combine panko, Pecorino, ground red pepper, and 1/4 teaspoon salt.
Set aside.
3. In pie plate, whisk egg whites and garlic until well mixed.
4. One at a time, dip chicken tenders in egg-white mixture, then into panko mixture
to coat evenly; press firmly so mixture adheres. Arrange chicken on rack in jelly-
roll pan; spray chicken lightly with cooking spray.

5. Bake chicken 10 to 12 minutes or until crust is golden brown and chicken is no

longer pink throughout.
6. While chicken cooks, in microwave-safe medium bowl, place zucchini and 2
tablespoons water. Cover with vented plastic wrap and cook in microwave on
High 5 minutes or until zucchini is just fork-tender. Carefully remove plastic wrap
and drain zucchini; stir in lemon juice and 1/4 teaspoon salt.
7. Meanwhile, in 1-quart saucepot, heat marinara sauce on medium-low 5 minutes
or until hot, stirring occasionally. Remove saucepot from heat and stir in chopped
basil. Serve dipping sauce with chicken fingers and zucchini; garnish chicken and
dipping sauce with basil leaves.

Cubano Quesadillas

• 4 (6-inch) low-fat flour tortillas

• 1/8 cup(s) yellow mustard
• 2 ounce(s) thinly sliced Black Forest ham
• 4 slice(s) sandwich-cut dill pickle
• 2 ounce(s) thinly sliced roast pork from the deli
• 2 ounce(s) thinly sliced part-skim Swiss cheese

Directions
1. Prepare outdoor grill for direct grilling on medium.
2. Brush 1 side of each tortilla with mustard. Evenly divide ham, pickles, pork, and
cheese on 4 tortillas. Top with remaining tortillas, pressing firmly.
3. With large metal spatula, place quesadillas on hot grill grate and cook 2 to 3
minutes or until tortillas on both sides are browned and Swiss cheese melts,
 carefully turning quesadillas over once. Transfer quesadillas to large cutting
board; let stand 1 minute. Cut each quesadilla into 4 wedges to serve.

Sun-Dried Tomato and Ricotta Bruschetta

• 1/3 (12-ounce) baguette, cut horizontally in half
• 1 1/3 tablespoon(s) refrigerated pesto

• 1/3 cup(s) part-skim ricotta cheese

• 1/5 teaspoon(s) salt
• 1/5 cup(s) drained chopped oil-packed sun-dried tomatoes

Directions
1. Prepare outdoor grill for direct grilling on medium.
2. Meanwhile, brush cut sides of baguette with pesto. In small bowl, combine ricotta
and 1/4 teaspoon salt.
3. Place baguette on grill, cut sides down, and cook about 2 minutes or until
toasted. Transfer to cutting board.

4. Spread ricotta mixture on grilled sides of baguette; top with sun-dried tomatoes.
Cut each crosswise into 6 pieces.

Oven Frites

• 4 medium (8-ounce) baking (russet) potatoes

• 1 tablespoon(s) olive oil
• 3/4 teaspoon(s) kosher salt

• 1/4 teaspoon(s) coarsely ground black pepper

Directions

1. Preheat oven to 450 degrees F. Scrub potatoes well; pat dry with paper towels .
 2. With knife, cut potatoes lengthwise into 1/2-inch-thick slices, then cut slices
lengthwise into 1/2-inch-wide sticks.
3. Evenly spray two 15 1/2" by 10 1/2" jelly-roll pans with nonstick cooking spray. In
one pan, carefully toss all potato sticks with olive oil, 3/4 teaspoon kosher salt,
and 1/4 teaspoon coarsely ground black pepper. Transfer half of potatoes to
second jelly-roll pan.

4. Bake potatoes on two oven racks 30 to 35 minutes or until browned and crispy
, rotating pans between upper and lower racks and stirring potatoes once
halfway through cooking.

Antipasto Platter
• 2/3 container(s) (8-ounce) hummus
• 5 1/3 ounce(s) smoked mozzarella cheese, thickly sliced
• 2 2/3 ounce(s) thinly sliced salami
• 1 1/3 bunch(es) radishes with tops, trimmed
• 2/3 small bulb fennel, cut into thin wedges
• 1 1/3 large carrots, sliced diagonally
• 1/3 cup(s) mixed olives
• Breadsticks and/or your favorite crackers

Directions
1. Spoon hummus into serving bowl. Arrange hummus and remaining ingredients
on large tray or cutting board.

Oven-Fried Chicken Tenders with Five-Spice BBQ Sauce

• 3/4 cup(s) panko (Japanese-style bread crumbs)

• 2 tablespoon(s) sesame seeds
• 1 large egg white
 • 1 teaspoon(s) Chinese five-spice powder
• 1/2 teaspoon(s) salt
• 1 pound(s) chicken-breast tenders
• 1 tablespoon(s) olive oil
• 1 small onion, chopped
• 1/2 cup(s) ketchup

• 1 tablespoon(s) brown sugar

• 1 1/2 teaspoon(s) cider vinegar

• 1 1/2 teaspoon(s) Worcestershire sauce

Directions

1. Preheat oven to 475 degrees F. In 10-inch skillet , toast bread crumbs and
sesame seeds over high heat about 5 minutes or until golden, stirring frequently.
Transfer crumb mixture to plate.
2. In medium bowl, with wire whisk or fork, mix egg white, 1/2 teaspoon five-spice
powder, and salt until foamy. Dip tenders in egg-white mixture, then in crumb
mixture to coat. Place tenders on cookie sheet. Bake tenders 13 to 15 minutes
or until they lose their pink color throughout. Do not turn tenders over.
3. Meanwhile, in same skillet, heat oil over medium heat until hot. Add onion and
cook 8 to 10 minutes or until soft and lightly browned. Remove skillet from heat;
stir in ketchup, sugar, vinegar, Worcestershire sauce, and remaining five-spice
powder. Pour sauce into small bowl; serve with tenders

Parmesan Pita Crisps

• 3 tablespoon(s) olive oil

• 3/4 teaspoon(s) ground cumin

• 1/4 teaspoon(s) ground red pepper
• 5 whole(s) (5 to 6 inch) whole wheat or white pitas with pockets

• 1/2 cup(s) coarsely grated Parmesan cheese

 • Salt, (optional)

Directions
1. Preheat oven to 350 degrees F. In cup, with fork, mix oil, cumin, and ground red
pepper.
2. With knife or kitchen shears, carefully split each pita in half. Brush 1 side of pita
halves with oil mixture. Cut each half into 8 wedges. Arrange wedges, oiled-side
up, in 2 ungreased 15 1/2" by 10 1/2" jelly-roll pans. Sprinkle with Parmesan, and
salt if you like.

3. Place pans on 2 oven racks and bake crisps 12 to 15 minutes or until golden,
rotating pans from upper to lower racks halfway through baking for even
browning. Cool crisps in pans on wire racks. Store crisps in tightly covered
container or large self-sealing plastic bag up to 1 week.