Ingredients:

• 1 cup (250 g) kale leaves
• 1 cup (250 g) baby spinach leaves
• 1 ripe banana,frozen
• honey melon,cut into 12-14 cubes
• 1/2 cup (125 ml) milk
• 1/2 cup (125 g) Greek yogurt
• ice cubes

1. In a large roasting pan,place pork ribs bone side down.
2. Pour 1 cup water over ribs and cover tightly.
3. Preheat oven to 350 F (175 C).
4. Bake in preheated oven for 1 1/2 hours.
5. Meanwhile,in a small mixing bowl,combine brown sugar,cornstarch,garlic powder and grated ginger.Mix well.
6. Stir in soy sauce,honey and remaining 1 cup water until smooth.
7. Drain fat from roasting pan.
8. Pour honey-garlic sauce over ribs.
9. Bake,uncovered,for a further 45 minutes or until meat is tender.

Cooking Method:

1. Cut French bread in half widthwise.
2. Cut into 1-inch (2.5 cm) slices,leaving slices attached at bottom.
3. Brush with melted butter both sides of each bread slice.
4. Arrange sliced turkey pepperoni between slices.Sprinkle with shredded cheese and minced parsley.
5. Preheat your oven to 350 F(175 C).
6. Place mozzarella pepperoni bread on an ungreased baking sheet.
7. Bake in preheated oven for 10-15 minutes or until cheese is melted.
8. Remove baked mozzarella pepperoni bread from the oven.
9. Serve immediately.

Cooking Method:

1. In a large mixing bowl,combine all-purpose flour,seafood seasoning,beaten egg and pineapple juice.Mix well until smooth.
2. Place flaked coconut in a shallow bowl.
3. Dip shrimp into egg mixture,then coat with coconut.
4. Heat cooking oil in deep fryer to 375 F(190C).
5. Working in a batches,fry shrimp for1-2 minutes or until golden brown,turning occasionally.
6. Drain on paper towel.
7. Serve fried coconut shrimp with mango salsa and your favorite dipping sauce.

Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts
• extra virgin olive oil for brushing plus 1 extra tablespoon
• 1 large shallot,minced
• 5 oz (150 g) spreadable herb cheese
• 1/2 cup (125 ml) chicken broth
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons freshly chopped tarragon
• salt and freshly ground black pepper to taste

1. Place chicken breasts in a large bowl.
2. Brush both sides of chicken breasts with extra virgin olive oil.
3. Season to taste with salt and black pepper.
4. Grease a large nonstick skillet with cooking spray.
5. Add chicken breasts and cook over medium-high heat until no longer pink in the center.
6. Remove cooked chicken breasts from the heat and set aside.
7. Reduce heat to medium,then add remaining 1 tablespoon olive oil and minced shallots.
8. Saute until shallots are lightly softened (for about 1 minute),then add herb cheese,chicken broth and lemon juice.
9. Stir well until creamy and add chopped tarragon.
10. Pour sauce over fried chicken breasts and serve immediately.

Ingredients:

• 4 cups (1L) chicken broth
• 1/2 cup (125 g) chopped carrots
• 2 teaspoons minced gingerroot
• 2 teaspoons soy sauce
• 1 teaspoon Asian sesame oil
• Chicken Wontons (see recipe below)
• 1 cup (250 g) sliced packed spinach leaves
• salt and cayenne pepper to taste

Cooking Method:

1. In a slow cooker,combine all ingredients,except sesame oil,spinach,wontons and seasoning.
2. Cover slow cooker and cook on low-heat setting for 4-5 hours,adding spinach leaves during last 10 minutes.
3. Stir in Chicken Wontons.
4. Season to taste with salt and cayenne pepper.

Chicken Wontons:

Ingredients:

• 8 oz (240 g) boneless,skinless chicken breast
• 1/2 cup (60 g) sliced green onions
• 1 teaspoon gingerroot
• 24 wonton wrappers

1. In a food processor,combine all ingredients,except wonton wrappers.
2. Process until finely chopped.
3. Spoon 1 full teaspoon of chicken mixture on each wonton wrapper;moisten edges with water,and fold in half diagonally to create triangles,sealing edges.
4. In a large sauce pan,boil 2-3 quarts (2-3 L) of water.
5. Add wontons and cook until they float to the top (for about 5-7 minutes).
6. Drain and add wontons into chicken soup.

Ingredients:

• 3 cans (14 1/2 oz (435 g)each) reduced-sodium fat-free beef broth
• 14 1/2 oz (435 g) can diced tomatoes
• 1 pound (480 g) lean beef meat,cubed
• 4 cups (1 kg) thinly sliced cabbage
• 2 cups(500 g) cubed potatoes
• 2 cups (500 g) shredded beets
• 2 cups (500 g) shredded carrots
• 1 cup (250 g) chopped onion
• 1 cup (250 g) shredded turnip
• 1 tablespoon granulated sugar
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 tablespoons red wine vinegar
• Dill Sour Cream (see recipe below)
• salt and freshly ground black pepper

For Dill Sour Cream:

• 3/4 cup (180 g) reduced-fat sour cream
• 2 tablespoons fresh dill weed
• 2 teaspoons freshly squeezed lemon juice