Day 85

A couple of recipes while I catch up the days.

Pineapple Chicken Packet

16 oz can pineapple chunks, in juice, undrained

1 lb bonesless skinless chicken breats, cut into 1 in slices

1/2 cup pinto beans

3/4 cup canned corn kernels, drained

3/4 cup chopped fresh cilantro

2 tsp chili powder

1/8 tsp cayenne

Preheat oven to 350 degrees. Drain the pineapple into a bowl, reserving the juice. Combine chicken, pineapple, 3 Tbsp of pineapple juice, pinto beans, corn, cilantro, chili powder and cayenne in a large bowl; toss to mix.

Tear off four 10-inch pieces of heavy-duty aluminum foil and spray with cooking spray. Divide the mixture among the foil sheets. Wrap foil around chicken mixture, leaving room at the top, and seal tightly. Place foil packets on a baking sheet; bake 35 to 40 minutes, until chicken is cooked through. If desired, serve over cooked rice.

Upside Down Ginger Peach Cake

24-oz can peach halves, canned in juice

1 1/2 cup plus 3 Tbsp brown sugar, divided

1 1/2 Tbsp lemon juice

1/3 cup craisins

1 1/2 cups cinnamon applesauce

3 egg whites, lightly beaten

1 1/2 cup all purpose flour

1 cup whole wheat flour

2 1/2 tsp baking soda

1 tsp ground ginger

1 1/2 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

1/2 cup nonfat frozen yogurt or cool whip

Preheat oven to 325 degrees. Spray a 9X13 baking dish with cooking spray. Drain peaches, reserving 2 Tbsp of juice. Cut the peach halves in half again. Combine the reserved peach juice, 3 Tbsp brown sugar and lemon juice in a small bowl; mix well. Arrange the peaches in the bottom of the baking dish; sprinkle with the craizins and drizzle with the peach sauce. Combine the remaining ingredients in a large bowl and mix until blended. Pour batter over the peaches and bake for 35 to 40 minutes until a toothpick comes out clean. Cool for 5 to 10 minutes, loosed the sides with a knife and invert the cake onto a serving platter. Serve warm with frozen yogurt or cool whip, if desired.