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      Secret Ingredient: Pineapple

      Kristen Gibbs

      Issue date: 4/10/09 Section: Focus
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      These creative ways to use pineapple are a great way to give everyday meals a boost in flavor.  Dried pineapple, pineapple juice, canned pineapple, and fresh pineapple all give a unique and fruity flavor to these healthy and delicious recipes.


      Morning Glory Muffins from Cooking Light



      Cooking spray

      1 cup whole wheat flour (about 4 3/4 ounces)

      1/2 cup all-purpose flour (about 2 1/4 ounces)

      1 cup regular oats

      3/4 cup packed brown sugar

      1 tablespoon wheat bran

      2 teaspoons baking soda

      1/4 teaspoon salt

      1 cup plain fat-free yogurt

      1 cup mashed ripe banana (about 2 bananas)

      1 large egg

      1 cup chopped pitted dates

      3/4 cup chopped walnuts

      1/2 cup chopped dried pineapple

      3 tablespoons ground flaxseed (about 2 tablespoons whole)



      Preheat oven to 350°. Place 18 muffin cups liners in muffin cups; coat liners with cooking spray. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.         


      Pineapple Chicken Salad Pitas from Cooking Light



      2 1/2  cups  chopped cooked chicken breast (about 1 pound)

      1/2  cup  matchstick-cut carrots

      1/3  cup  sliced almonds, toasted

      1/3  cup  light mayonnaise

      1/4  cup  finely chopped green onions

      1/4  cup  plain fat-free yogurt

      1  tablespoon  Worcestershire sauce

      1/2  teaspoon  garlic powder

      1/4  teaspoon  salt

      1/4  teaspoon  black pepper

      1  (8-ounce) can crushed pineapple in juice, drained

      4  (6-inch) whole wheat pitas, each cut in half

      8  Romaine lettuce leaves



      Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.


      Lemon Pineapple Green Tea from Relish Magazine



      6 lemons

      2 cups pineapple juice

      2 quarts green tea

      6 mint sprigs, plus more for garnish

      1/2 cup sugar

      Thinly sliced wedges of fresh pineapple (optional)



      Juice 4 lemons and strain (for about 3/4 cup juice); thinly slice remaining lemons. Stir lemon juice and pineapple juice into tea. Lightly crush 6 large sprigs of mint and stir into tea. Sweeten to taste, stirring until sugar dissolves. Add lemon slices and serve over ice, garnished with mint and pineapple wedges, if using. Serves 14 to 16.

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      • Baseball: Spartans bring brooms vs. Bethany, Grove City
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