How To Prepare
1.
Combine teriyaki, vinegar, orange juice, oil and pepper flakes in a 2-gallon plastic food-storage bag. Pierce flank steak repeatedly with fork and add flank steak; seal; turn to coat with marinade. Refrigerate at least 2 hours. (Can be refrigerated overnight.)
2.
Heat broiler or grill. Remove steaks from bag; drain marinade into small saucepan.
3.
Broil or grill steak 4 inches from heat about 5 minutes on each side for medium-rare (145 degrees F). Let steak stand 5 minutes; keep warm.
4.
Meanwhile, bring marinade to boiling and boil 3 minutes. Thinly slice steaks across grain. Serve with marinade.
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Orange-Marinated Flank Steak
How To Prepare
Bring chicken stock and lemon rind to boil, add rice and cover. Lower the heat and simmer about 20 to 25 minutes until rice is tender. Remove from heat, uncover and allow to stand 5 minutes. Toss with a fork. Refrigerate until cold.
Blend sherry, lemon juice, olive oil, orange juice, parsley, and pepper thoroughly. Add chicken, melon and pineapple to rice. Pour over dressing, toss till well mixed.
Serve chilled.
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Island Salad
How To Prepare
Directions:
Alternate beef, pineapple, and red pepper on six skewers. Place kebobs in a large shallow glass baking dish.
Combine orange juice, marinade, syrup, and ginger. Pour over beef and marinate for 25 to 30 minutes.
Remove kebobs from marinade and grill 4 to 5 inches away from moderately hot coals (or broil) for 4 to 8 minutes (depending on heat) for medium-rare, turning frequently. Brush with marinade during grilling process.
Serve over brown rice.
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Grilled Hawaiian Beef Kebobs
How To Prepare
In a large bowl, whisk together the orange juice, lemon juice, garlic, mustard and pepper. Whisk in the olive oil until well blended. Add the chicken, chickpeas, cucumber, onion and peaches; stir and toss to coat well. Store in refrigerator until ready to serve.
To serve, divide the salad greens according to your individual serving size. Top each with your prescribed amount of the chicken mixture. Sprinkle with the mint.
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Grecian Peach Chicken Salad
How To Prepare
In a large skillet heat oil over medium heat. Sprinkle chops with black pepper. Cook chops in hot oil for 6 to 8 minutes, until brown on outside and slightly pink in center, turning once halfway through cooking time. Remove chops from skillet; cover and keep warm.
2.
For sauce, in same skillet cook and stir onion over medium heat for 3 minutes or until tender. Push onion aside. Remove skillet from heat; add orange juice and syrup. Return to heat. Cook and stir for 1 minute. Stir onions into sauce.
3.
Spoon sauce over chops; sprinkle with crushed red pepper, if desired. Serve with steamed green beans.
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Maple Pork Chops with Onions
How To Prepare
Coat the inside of a 3-4 quart crockpot with nonstick cooking spray. Place vegetables on the bottom, then lay chicken pieces on top. Combine ginger, garlic, orange juice and teriyaki. Pour over chicken and vegetables. Cook for 6-8 hours on low. Add potato flour slurry about 30 minutes before the end of cooking to thicken the juices.
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Low Fat Asian Crockpot Chicken
How To Prepare
1. Sprinkle the chicken-breast halves lightly with pepper. Pour chicken broth into a large saucepan; add chicken. Bring broth to a boil; reduce heat. Cover and simmer for 15 to 20 minutes, or until chicken is tender and no longer pink. Remove chicken from broth with a slotted spoon and cool slightly.
2. Meanwhile, in a blender or food processor, combine 1/2 cup of the strawberries, the orange juice, salad oil, lemon peel, lemon juice, Splenda, chili powder, and black pepper. Cover; blend or process until smooth. Transfer to a small saucepan. Bring just to a boil. Simmer, uncovered, 5 minutes, stirring occasionally.
3. Thinly slice chicken breasts. In a large bowl, toss together salad greens, remaining strawberries, and chicken.
4. To serve, drizzle warm dressing over salad.
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Strawberry Chicken Salad with Citrus Dressing
How To Prepare
1.
Combine teriyaki, vinegar, orange juice, oil and pepper flakes in a 2-gallon plastic food-storage bag. Pierce flank steak repeatedly with fork and add flank steak; seal; turn to coat with marinade. Refrigerate at least 2 hours. (Can be refrigerated overnight.)
2.
Heat broiler or grill. Remove steaks from bag; drain marinade into small saucepan.
3.
Broil or grill steak 4 inches from heat about 5 minutes on each side for medium-rare (145 degrees F). Let steak stand 5 minutes; keep warm.
4.
Meanwhile, bring marinade to boiling and boil 3 minutes. Thinly slice steaks across grain. Serve with marinade.
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Orange-Marinated Flank Steak
