• 1 lbs boneless skinless chicken breasts, cut into strips
• 2 cup cranberry juice
• 1/4 cup dried cranberries
• 1 tsp grated fresh ginger
• 1 tbsp butter
• 2 tbsp finely diced shallots
• 1 clove minced garlic
• 1/4 cup carrots, peeled and cut into strips
• 1/4 cup parsnips, peeled and cut into strips
• salt and pepper to taste

Cut chicken breasts into strips. Stir cranberry juice, cranberries, ginger and garlic in a large bowl and add chicken strips, cover and marinate in refrigerator 1 to 2 hours. Remove chicken from marinade, set marinade aside. Salt and pepper chicken to taste. Melt butter in a medium saucepan. Add shallots and saute over medium heat until transparent. Add saved marinade, bring to a boil, uncovered. Reduce heat and simmer 15 minutes, stirring occasionally, until sauce is reduced by half. Add parsnips and carrots last 5 minutes of cooking.
Grill chicken over medium-high heat 4 to 5 minutes per side or chicken reaches internal temperature of 165 degrees F.

Serve with sauce on top or for happy fingers to dip.

Recipe Yields: 4-6 Servings

Store separately in the refrigerator and reheat chicken before serving.

Storage Time: 3 days in the refrigerator

• 1 package fresh cranberries
• 1/2 cup sugar
• 1 cup orange juice
• 1 tsp almond extract
• 1/2 cup chopped pecans or walnuts (optional)
• 1 tbsp chopped mint

Place the nuts on a baking pan and place in 325 degree oven for 5-10 minutes. As they start to toast they will turn a deeper color. Be careful and don’t burn them as they will taste bitter and you would have to start all over again!

In a stock pot place the sugar, orange juice, almond extract and cranberries and bring to a boil. Boil gently until you start to hear the cranberries pop then boil for 5 minutes more. Remove from the heat and cool to room temperature before you store them in the refrigerator in an airtight container. Just before serving add the toasted walnuts and fresh mint.

Serve cold or at room temperature.

Recipe Yields: 8-10 Servings

Storage Time: 3 days in the refrigerator

This nutrient packed smoothie is the perfect combination of fruits for a filling snack or sweet treat.

• 8 oz chilled cranberry juice
• 6 whole strawberries fresh or frozen
• 1/8 cup blueberries fresh or frozen
• 1 whole banana
• 1/2 cup ice

Combine all ingredients into a blender. Serve immediately.

Recipe Yields: 2 Servings

Best if served immediately.