More “FRUITastic” dishes

View the Grand Prize Winner!

See below for recipes from our four runners-up:

Cherries Jubilee Grilled Chicken
by Jennifer Coduto of Kent, OH

Braised Pork Chops with Caramelized Apples and Onions
by Elizabeth Obarr of Moriarty, NM

Apple Cranberry Five Spice Chicken
by Cliff Piel of Center Valley, PA

Chicken Tenders with Apricot Salsa
by Rebecca Reece, of Henderson, NV

Cherries Jubilee Grilled Chicken

This recipe combines the perfect blend of sweet, savory, and fresh herbs with a simple grilled chicken. Rich in flavor, yet refreshing and light at the same time, this dish can satisfy several cravings at once. The honey and cherries provide the sweet, the shallots and herbs provide the savory, and the balsamic vinegar and lemon provide some tartness.

Cherries are my favorite fruit and during the short time I can get them fresh, I want to make as much use of them as possible. As a way of incorporating them into meals, I came up with this flavorful sauce that fits the bill perfectly. The mild, garlic-onion taste of sauteed shallots is the perfect compliment to the sweet cherries. Toss in fresh herbs to add another dimension of flavor, then a little bit of acidity. Pour the sauce over a perfectly grilled and lightly seasoned chicken breast, serve with a garden fresh green vegetable or salad, and maybe, a side of rice.

Servings: N/A
Cook Time: Approximately 9 minutes

Ingredients

2 pounds boneless skinless chicken breasts

2 tablespoon olive oil, divided

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

2 shallots, chopped thin

1 teaspoon fresh chopped rosemary

1 teaspoon fresh chopped sage

1/2 teaspoon fresh chopped thyme

2 cups bing cherries cut in half, thawed if using frozen, drained if canned

2 tablespoon balsamic vinegar

2 tablesoon honey

1 teaspoon lemon juice

1/2 teaspoon nutmeg

Preparation

1.	Preheat oven to 350 degrees.
2.	Place chicken breasts in large plate. Rub with 1 tablespoon olive oil. Season with salt and pepper and garlic powder.
3.	Place chicken on medium hot grill turning once during cooking time.
4.	Grill until cooked through depending on thickness of chicken breasts.
5.	Heat remaining oil in medium skillet. Add shallots, rosemary, sage, and thyme.
6.	Saute over medium heat for 4 minutes.
7.	Reduce heat to low; add cherries, vinegar, honey, lemon juice, and nutmeg.
8.	Heat and stir 5 minutes.
9.	Pour sauce over chicken, and garnish with fresh rosemary sprig, if desired.

Braised Pork Chops with Caramelized Apples and Onions

This is one of my favorite dishes which satisfies my meat and potato cravings, without any guilt. You can add more flavor – without fat -- by searing the pork chops on a grill before adding them to the skillet. The apples pair nicely with the pork, providing a twist on the classic “pork chops and applesauce” I grew up with. By using just a bit of butter to finish the sauce, you add richness without all the calories.

My family loves this dish. The sauce is creamy and flavorful, and the apples add much needed fiber to my kids’ diets. If I add cabbage to the dish for a variation, and add a little apple cider vinegar to the liquid, they’ll get even more fiber.

At Thanksgiving I modified this recipe using leftover turkey and added dried cranberries to the sauce. The simmering liquid re-hydrated the turkey, and the cranberries added some zing.

Servings: 4
Cook Time: 20 to 30 minutes

Ingredients

4, 4 ounce boneless pork chops trimmed

1 medium onion cut in half and sliced in ¼-inch pieces

2 small apples (Granny Smith, Pippin, Gala) cored, peeled, and sliced

1 and 1/2 cups low-fat or non-fat chicken broth

1 tablespoon extra-virgin olive oil

1/2 teaspoon fresh thyme chopped or 1/4 teaspoon dried salt and pepper to taste

1 teaspoon butter

Preparation

1.	Saute apples and onions in olive oil over medium heat in a skillet big enough for pork chops to be added in later.
2.	Add salt and pepper, and thyme, and cook until onions and apples start to carmelize.
3.	Add chicken broth and deglaze pan by scraping up bits from the bottom of the pan.
4.	Move apple mixture to edges of pan, and place pork chops in liquid.
5.	Reduce heat and simmer covered for 20 to 30 minutes.
6.	Remove lid and stir in butter.
7.	Reduce liquid to a glossy, thick sauce. Serve with steamed brown rice. Or, for a more sweet, salty taste, serve with oven roasted sweet potatoes.

Apple Cranberry Five-Spice Chicken

This dish is incredibly satisfying on many levels. First, the flavor combination is a knock-out. Chinese five-spice powder incorporates the five basic flavors of Chinese cooking – sweet, sour, bitter, savory, and salty. To experience it with melt- in-your-mouth chicken, accompanied by sweet and tart fruits, is absolutely delicious.

Another reason I believe this dish is so satisfying is because every taste bud is happy. Lastly, there is an excellent balance of water content. This dish is juicy and flavorful, while maintaining great texture. You’ll want to try it out on your family.

Servings: 4
Cook Time: 15 minutes

Ingredients

1 1/2 pounds boneless skinless chicken tenderloins

1/2 teaspoon Chinese five-spice powder

1/2 teaspoon salt

1/8 teaspoon black pepper

Cooking Spray (butter flavored preferred)

4 Golden Delicious apples (peeled, cored, and thinly sliced)

1 1/3 cup apple juice

2/3 cup dried cranberries

Preparation

1.	In a small bowl mix five-spice powder, salt, and pepper; set aside.
2.	On a cutting board place tenderloins between two sheets of plastic wrap, and pound flat.
3.	Remove and discard the white tendon from each tenderloin.
4.	Sprinkle the tenderloins with the five spice mixture.
5.	Coat a large skillet with cooking spray, and cook tenderloins over medium heat until cooked through 5 minutes, turning once.
6.	Remove from skillet, and set aside.
7.	Re-spray the skillet, and cook apples until tender - about 5 minutes.
8.	Remove and set aside.
9.	Add apple juice and cranberries to skillet, and bring to a boil.
10.	Simmer for 3 minutes.
11.	Return chicken and apples to skillet, and combine with cranberries.
12.	Simmer for 2 minutes.
13.	Remove from heat, and divide portions of the chicken apple cranberry mixture onto 4 serving plates.

Chicken Tenders with Apricot Salsa

This dish satisfies my cravings because it makes my taste buds stand up and take notice. I have discovered in the last few years that if I do not eat something for my evening meal that has at least a little kick in it, I will snack more often later in the night.

These snacks are usually high in sugar or salt, and fats because I am trying to satisfy the need for flavor that I didn’t get earlier. But the sweet and spicy combination in this sauce and the seasonings used on the chicken provide that little kick I desire.

Servings: 4
Cook Time: 13 minutes

Ingredients

8 boneless skinless chicken breast tenders 2 ounces per tender

1 teaspoon of garlic powder

1/2 teaspoon sea salt

1/8 teaspoon ground white pepper

1/8 teaspoon ground red pepper

2 tablespoon extra virgin olive oil, divided

2/3 cup chopped onion

1 teaspoon prepared minced garlic

2 teaspoons finely chopped fresh jalapeno

1 1/2 teaspoon ground chili powder

1/2 teaspoon sea salt

1 cup chopped canned apricots in light syrup or juice, drained; reserve liquid

1 cup peeled diced tomatoes with juice

2 tablespoons canned chopped mild green chilies

2 teaspoons soy sauce

1 tablespoon lime juice

1/3 cup apricot preserves

1/2 cup reserved apricot syrup or juice

2 teaspoons cornstarch

2 tablespoon chopped fresh cilantro

Preparation

1.	Dry chicken tenders with a paper towel, and place them in a 1 gallon plastic food bag.
2.	Combine garlic powder, sea salt, white pepper, and red pepper in a small bowl.
3.	Sprinkle seasonings over chicken tenders.
4.	Close bag and shake to coat tenders with seasonings.
5.	Heat a 10 or 12- inch heavy skillet on medium high heat.
6.	When hot add 1 tablespoon olive oil, reduce heat to medium, add chopped onions, and saute for 2 minutes.
7.	Stir in minced garlic, jalapeno, chili powder, and sea salt; continue to cook for 1 minute.
8.	Add green chilies, apricots, tomatoes, soy sauce, lime juice, and apricot preserves to onions and cook for 2 minutes.
9.	Stir cornstarch into apricot liquid until dissolved.
10.	Slowly pour liquid over cooking apricot mixture stir until mixture thickens slightly.
11.	While making salsa, the chicken can be cooked. Heat a heavy 12-inch nonstick skillet on medium high. Add 1 tablespoon olive oil, reduce heat to medium, add chicken tenders, and cook for 3 to 4 minutes on each side or until juices run clear.
12.	Remove tenders to a warm serving platter; pour salsa over tenders. Sprinkle with cilantro, and serve with prepared white or Spanish rice.

WEIGHT WATCHERS on foods and beverages is the registered trademark of WW Foods, LLC and is used under license.
WEIGHT WATCHERS for services and POINTS are the registered trademarks of
Weight Watchers International, Inc. and are used under license.