Ginger-Lime Pinwheel Cookies

These cookies are amazing! They have a ton of flavor, are surprisingly easy to make as along as you have some patience, and even won me a blue ribbon at the county fair! I made a few changes from a recipe with a similar name in the Cooking Light Magazine from December 2009.

Ingredients

Ginger dough
1/4 cup unsalted butter, softened
1/3 cup packed brown sugar
1/4 cup molasses
1 large egg yolk (save the egg white)
6 oz (measure it out) all-purpose flour
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
dash of ground allspice

Lime dough
5 tbsp unsalted butter, softened
2/3 cup granulated sugar
1 large egg white
2 tsp fresh lime zest
1 tsp vanilla extract
6 oz (measure it out) all-purpose flour
1/4 tsp salt

Directions

-To prepare Ginger dough, place 1/4 cup butter and brown sugar in a med bowl and beat until combine (about 3 min). Add molasses and egg yolk. Beat until well blended.
-In a separate bowl combine flour, ginger and next four ingredients. Whisk together. Add the flour mixture to the butter mixture, beating at a low speed until combine.
-Roll dough into a ball. Wrap in plastic wrap and chill for 30-40 minutes.

-To prepare Lime dough, place butter and granulated sugar in a medium bowl and beat until blended, about 3 minutes. Add egg white and beat until blended. Beat in zest and vanilla, too.
-In a small bowl, combine flour and salt. Slowly add flour mixture to butter mixture, beating at a low speed until combined.
-Roll dough into a ball. Wrap in plastic wrap and chill for 30-40 minutes.

-Unwrap ginger dough. Roll it between two sheets of plastic wrap into a rectangle about 13x18 inches. Place back in fridge and chill for 10 minutes or so. Do the same for the lime dough.

-Carefully unwrap each dough. Place plastic wrap on counter, top with ginger dough, and top that with lime dough. Darting with the long side without a clear border, slowly roll doughs, jelly roll style. This will create the pinwheel. Seal edges. Cover log with plastic wrap and freeze 30 minutes.

-Preheat oven 350 degrees.

-Unwrap dough. Cut with a sharp knife about 40 slices, about 1/4 inch thick. Place about 1 inch apart on a baking sheet (either air-bake or lined with parchment). Make 1 batch at a time for 8-9 minutes each. Cookies will look set. Cool on racks and enjoy.

Nutritional Information is for a 40 cookie batch. Each cookie will have about 81 calories, 2.8 g fat, .3 g fiber, and 1.1 g protein.

Jamaican Rum Chicken

I was really surprised by the strong flavor of this chicken. Every ingredient seems to shine through. Delicious!! The nutritional information is based on using all the sauce, but odds are you won't unless you like your chicken very saucy. Recipe was found in the Famous Brand Names Grilling and More Cookbook.

Ingredients

1/2 cup dark or spiced rum. I used Captain Morgan, but I get Sailor Jerry would be delicious too!
2 tbsp lime juice
2 tbsp low-sodium soy sauce
2 tbsp brown sugar
4 garlic cloves, minced
2 jalapeno peppers, seeded and minced
1 tbsp minced fresh ginger
1 tsp dried thyme
1/2 tsp black pepper
1 1/2 lb boneless, skinless chicken breast

Directions

-Combine rum, lime juice, soy sauce, garlic, peppers, ginger, time and black pepper in a small bowl.
- Rinse chicken and pat dry. Place in a gallon-sized resealable bag.
- Pour marinade over chicken and seal tightly, making sure to press the extra air out. Make sure the chicken is covered and refrigerate at least 4 hours up to over night. Turn bag often.
- Place chicken on an oiled grill and reserve remaining marinade.
-Place remaining marinade in a small saucepan on medium-high heat. Boil for five minutes and serve with the chicken.

Nutritional information: This information is based on four servings as well as using all the sauce equally. Each serving has about 240 calories, 3 g fat, .2 g fiber, and 35. 3 g protein

Grilled Lime Chicken

A super easy marinade that packs some powerful flavor! Goes well with the lime cilantro rice, too :) This recipe was adapted from one found this in the Favorite Brand Name Grilling and More Cookbook.

Ingredients

1 1/2 lbs boneless, skinless chicken breast
2 tsp fresh lime zest
3 tbsp lime juice
1 1/2 tbsp minced ginger root
1 1/2 tbsp chopped fresh cilantro
2 tsp honey
1/8-1/4 tsp cayenne pepper depending on taste
1/4-1/2 tsp salt depending on taste

Directions

-Mix together all ingredients except the chicken in a shallow dish or gallon-sized resealable bag.
-Add chicken
-Marinate at least 2 hours or over night
-Grill chicken until done, discard marinade

Nutritional Information
This makes four servings. Each serving has about 160 calories, 2.3 g fat, 0 fiber and 35 g protein

Carolina-Style Barbecue Chicken

This a sweet and spicy grilled bbq chicken that will have you licking your fingers. The nutritional information below is calculated as if you used up all the left over sauce. Unless you like you bbq really saucy, odds are you will have some left over. This recipe was found in my Favorite Brand Name Grilling and More Cookbook.

Ingredients

1 1/2 lbs boneless, skinless chicken breast
3/4 cup packed brown sugar, divided
3/4 cup yellow mustard
1/2 cup apple cider vinegar
1/4 cup Frank's Red Hot sauce, or another hot sauce you may prefer
2 tbsp vegetable oil or olive oil based on your preference
2 tbsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper

Directions

-Place chicken in a gallon-sized resealable bag.
-Combine 1/2 cup of the brown sugar, mustard, vinegar, hot sauce, oil, Worcestershire, salt and pepper in a small bowl. Pour one cup of it in the bag with the chicken. Place the rest in the fridge, sealed, over night.
-Place the chicken in the refrigerator at least one hour, but better to have it marinade overnight.
-Preheat grill. Make sure it is well oiled.
-Pour remaining sauce in a small sauce pan. Add remaining 1/2 cup sugar. Bring to boil, reduce heat, and simmer 5 minutes. Sauce will thicken.
-Grill chicken on high heat 10-15 minutes, or until cooked through.
-Serve sauce in saucepan with the chicken. Enjoy!

Really good with some grilled corn on the cop and a side salad or baked potatoes on the grill. Yum!

Nutritional information is for four servings and calculated with using all the sauce. Each serving would have about 350 calories, 3.5 g fat, 1.5 g fiber, and 37 g protein

Skinnied Bacon-Wrapped Sausage Patty

I saw this recipe in my Favorite Brand Name Grilling and More Cookbook, but new that there was no way I wanted to know the nutritional information, so I did my best to skinny it down, and I did. I skinnied it down to some thing delicious and guilty-free! Enjoy!

Ingredients

1lb of ground turkey sausage (I prefer Jennie-O)
3/4 cup rolled oats
salt to taste
1/2 tsp ground sage
1/4 tsp black pepper
1/4 tsp dried thyme leaves, crushed
1/3 cup sweetened applesauce (I might try cinnamon next time for fun!)
1 egg, slightly beaten
2 tbsp chopped fresh green onion
4 slices low-sodium turkey bacon (I prefer Oscar Myers. It is a new staple in our home. So good!)

Directions

-Preheat grill to about 350 degrees; oil grates with olive oil before adding meat
-In a large bowl, combine oats, salt, sage, pepper, and thyme.
-Stir in applesauce, egg, and green onion. Mix all well.
-Stir in turkey sausage until well blended.
-Form into four patties.
-Wrap each patty with a strip of bacon. Secure with toothpicks, but don't forget they are there!
-Grill each patty for about 5 minutes each side, or until fully cooked through.

Nutritional Information
This makes four servings. Each serving has about 250 calories, 11 g of fat, 1.4 g fiber, and 23 g of protein

Maple-Glazed Chicken

If you like spicy with a mix of sweetness, you will want to check out this chicken out for sure! I got this recipe from Weight Watcher's Make It in Minutes Cookbook, but made a few changes.

Ingredients

1 tsp paprika
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp cumin
1/2 tsp black pepper
4 boneless, skinless chicken breasts (about 2 lbs)
2 tbsp light or low-sugar maple syrup
1 tbsp butter
1 tbsp Dijon mustard

Directions

-Preheat grill or oven to 500 degrees. If using the oven, coat a baking sheet with nonstick spray. If using the grill, you could spray and use a sheet aluminum foil, or just put it on the grates. It is up to you.
-Combine the paprika, salt, cinnamon, cumin, and pepper in a small bowl. Rub the mixture on the chicken breasts, so the meat is completely covered. Place the chicken on the sheet/grates. Bake/grill 15 minutes.
-While that cooks, combine the syrup, butter, and mustard in a small saucepan over low heat. Cook, stirring often, until the butter melts and mixture is combined.
-After the chicken bakes for 15 minutes, brush it with the maple glaze every 5 minutes for so until the chicken in fully cooked.

*I like to serve it with the cilantro lime rice found on this website or garlic-y egg noodles (my husbands recipe).

Nutritional Information
This makes 4 servings. Each serving has about 245 calories, 8 g fat, 710 g sodium, 1 g fiber, and 36 g protein

Chicken and Berry Nutty Rice

I absolutely loved this rice!! The mixture of salty and sweet with a bit of crunch was surprising and delicious. This was quick, easy, and tasty. The recipe was adapted from one called Creamy Chicken and Cranberry-Pecan Wild Rice found in the Fall 2007 Kraft Food and Family magazine.

Ingredients

2 tbsp flour
1/2 tsp each dried savory and black pepper
2 tbsp extra virgin olive oil
1 1/2 lbs boneless, skinless chicken breast
1/2 cup dried cranberries
1/2 cup copped walnuts
1 pkg (6 0z) long grain & wild rice side dish (I used Uncle Ben's)

Directions

-- Prepare packaged rice. While it is cooking work on the chicken.
-- Add flour and seasoning in a gallon zip top bag.
-- Add oil to large skillet and heat on medium high.
-- Coat chicken with flour and add to pan. Cook 6 minutes each side, or until cooked through. Set aside, but keep warm.
-- After rice is prepared, add cranberries and nuts.
-- Serve chicken either on top of or beside chicken.

Nutritional information
Some of these numbers seem high, but the most of the fats are healthy fats from the olive oil and walnuts. This makes 4 servings. Each serving has about 550 calories, 18.8 g fat, 2.4 g fiber, and 43.5 g protein