Coconut Pecan Chicken

1 1/2 cups vanilla yogurt
2/3 cup sweetened coconut flakes
2/3 cup panko
1/2 cup finely chopped pecans
1 1/2 pounds chicken breast (or chicken tenders)

1. Preheat oven to 350 degrees and grease a cookie sheet.
2. Put yogurt in a shallow dish and combine the coconut, panko and pecans in a different one.
3. Dip the chicken in yogurt to cover, then roll in panko mixture.
4. Place strips on cookie sheet and cook for about 45 minutes or until chicken is done.

Pretzel Crusted Chicken

12-ounce bag whole grain pretzels (I used honey-wheat)
2 teaspoons dried thyme
4 large eggs
1 1/2 pounds chicken tenders

1. Preheat oven to 350 degrees and grease a cookie sheet.
2. Using a food processor, finely grind the pretzels. Then transfer to a shallow bowl and add the thyme.
3. In another shallow bowl, beat the eggs. Coat the chicken with the pretzel crumbs, then the egg, then the pretzel crumbs again. Place on cookie sheet.
4. Cook about 45 minutes or until chicken is cooked.

This is a variation of a Rachel Ray recipe--click the title to see the original.

Mandarin Orange & Turkey Roll Ups

4 10 inch tortillas
1/2 brick of softened cream cheese
1 small bunch of green onions chopped
1 small can of drained and chopped mandarain oranges
1 cup fresh spinach
4 slices smoked turkey breast

Spread each tortilla with softened cream cheese. Lay one slice of turkey breast on each tortilla. Place several spinach leaves on each tortilla. Sprinkle each tortilla with green onions and mandarin oranges. Wrap each tortilla tightly, cut into pinwheels.

Citrus Chicken and Feta Salad

Citrus Chicken and Feta Salad by Allie Wilkinson

Ingredients:
6 cups torn romaine lettuce
2 pkg (6oz each) fresh grilled chicken breast strips
2 cans (11oz ea) mandarin orange segments, drained
½ yellow pepper, cut into rings
½ cup thinly sliced red onions
4oz crumbed feta cheese
½ cup Caesar dressing

Toss lettuce with chicken, oranges, peppers, onions and cheese in large bowl.

Add dressing, mix lightly. Serve immediately.

Sunshine Orange Sweet Rolls

Ingredients:
2 tablespoons butter, melted, plus more for pan
1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts
1/3 cup granulated sugar 2 teaspoons orange zest
Glaze:1/2 cup confectioners’ sugar
2 ounces cream cheese, softened
2 tablespoons orange juice, or more as necessary
Directions
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.
Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.
In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.
Meanwhile, in a small bowl combine confectioners’ sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.

Key Lime Yogurt Pie

2 TBS cold water
1 TBS fresh limejuice
1 ½ tsp unflavored gelatin
4oz (half 8oz pkg) fat-free cream cheese softened
3 containers (6oz each) Yoplaitâ Light Thick & Creamy Key Lime Pie yogurt
½ c frozen reduced fat whipped topping (thawed)
2tsp grated lime peel
1 reduced fat graham cracker crumb crust (6oz)

1. In saucepan, mix water and lime juice; sprinkle gelatin on limejuice mixture and let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
2. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
3. Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

Cheesy Chicken Simmer

2 tsp. oil
1 lb boneless skinless chicken breast
2 cups frozen broccoli florets
1 can condensed cream of chicken soup
4 oz. Velveeta, cut into cubes (I use 8 oz)

1. Heat oil in large nonstick skillet on medium-high heat. Add chicken & cook 7 min., turning after 4 min.
2. Add soup and Velveeta; mix well. Add broccoli. Simmer on medium heat 7 min. or until chicken is cooked.

• This is good served over rice.
• I've made this with fresh broccoli that I've steamed.
• I make Erika's Bacon Cheeseburger Roll Up one night and then this the next to use up the 16 oz Velveeta.