Recipes

Grilled Shrimp with Pasta and Pineapple Salsa
Makes 12 servings

2 15 oz. cans of pineapple chunks, packe din their own juice, drained
1 large red pepper, chopped
1 large red onion, chopped
1 jalapeno pepper, minced
½ c. orange juice
1/3 c. lime juice
1 ½ lb. large shrimp, peeled and deveined
6 cups cooked rotini pasta

In a large bowl, combine all the salsa ingredient EXCEPT the shrimp and the pasta.

2. Prpare and outside grill with an oiled rack set 4 inches above the heat source. On a gas grill set the heat to high.

3. Grill the shrimp on each side for 2 minutes.

4. Toss the pasta with the salsa, arrange the shrimp on top and serve.

Exchanges: 3 ½ starch, 3 very lean meat

Collard Greens
Makes 8 servings

1 large bunch of collard greens (64 oz cut and washed0
3 c. low-sodium chicken broth or homemade chicken stock without meat
2 medium onions, chopped
3 whole garlic cloves, crushed
1 tsp. red pepper flakes
1 tsp. black pepper

Wash and cut greens. Mix greens in large stick pot together witht he remaining ingredients. Cook until tender. (allow flavors to blend by preparing the dish early int he day. The longer it blends, the better it tastes!)

Courtesy of the FDA's Office of Women's Health (OWH), the National Association of Chain Drug Stores (NACDS), and the American Diabetes Association (ADA).