Citrus Avocado Salad

1/4 cup citrus juice (from the segments below, or use bottled juice)

2 tbl rice vinegar

2 tbl chopped fresh cilantro

1 tsp minced fresh ginger

1 tsp grated orange rind (or True Lemon crystallized orange)

1/2 tsp Splenda

1/4 tsp onion salt

1/4 tsp pepper

1-1/2 cups citrus fruit segments (orange, grapefruit, lemon, lime, tangerine, etc.), but into bite-

size pieces

1 ripe but firm avocado, halved, pitted, peeled & diced

2 tbl finely chopped red onion

In a medium bowl, whisk together the juice, vinegar, cilantro, ginger, rind, Splenda, salt & pepper. Add the citrus fruit, avocado, and onion and stir gently to combine. Refrigerate for one hour before serving.

Orange Couscous

1 cup orange juice
1 cup chicken or vegetable broth (or water)
1 teaspoon ground cumin
1 10-oz package plain couscous
2 tablespoons canola oil
1 tablespoon soy sauce
1/2 cup chopped fresh cilantro
4 scallions, chopped
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 c. slivered almonds, toasted

In a large saucepan, bring orange juice, water and cumin to a boil. Stir in the couscous, remove from the heat. Cover and let stand 5 minutes or until all the liquid is absorbed. Fluff the couscous with a fork. Add the rest of the ingredients, stir gently to combine.

6 servings

Chicken with Orange Sweet and Sour Sauce

CHICKEN and MARINADE
1-1/4 lb. boneless, skinless chicken thighs (4-5 medium thighs), trimmed of excess fat
1 tablespoon Splenda brown sugar blend
1/4 c. orange juice
1/4 c. soy sauce
1 teaspoon hot sauce
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

SAUCE
1/2 c. orange marmalade (reduced sugar or no sugar added are OK)
2 tablespoons rice vinegar
2 tablespoons reserved marinade
1 teaspoon cornstarch
1 teaspoon cold water

Put chicken, juice, Splenda, soy sauce, hot sauce, pepper and garlic powder in a zip-lock bag, seal, and shake to evenly coat the chicken with the marinade. Refrigerate for 30 minutes.

Remove the chicken from the marinade. Measure 2 tablespoons of marinade into a small saucepan and set aside. Grill or broil the chicken thighs for 4-5 minutes per side, until juices run clear. Transfer the chicken to a serving plate and set aside while you prepare the sauce.

Mix the cornstarch and water in a small bowl until the cornstarch is dissolved. Add the orange marmalade and rice vinegar to the marinade in the small saucepan and heat over medium-high heat until mixture is boiling. Reduce heat to medium and simmer for 1 minute. Add the cornstarch mixture and continue to cook, stirring constantly, until the sauce is thickened. Remove from heat and serve the sauce drizzled over the chicken thighs.

4-5 servings

Sweet potato salad with orange rosemary mayo

4 baked sweet potatoes, cooled and peeled after baking, then cubed
3 scallions, chopped
1 cup orange rosemary mayonnaise
salt and pepper to taste

Toss ingredients together. Refrigerate until ready to serve.

4 servings

Orange Rosemary Mayonnaise:
1 cup orange juice
1/3 cup light mayonnaise
1/3 cup light sour cream
1 tsp finely chopped fresh rosemary (or 1/2 tsp dried)
1/4 tsp salt