Citrus Salsa

This recipe is a light flavorful, and healthy alternative to the heavy sauces and breading traditionally used for chicken and fish.

• 1 - 8 oz. can pineapple tidbits
• 1 Tbsp. brown sugar
• 1 Tbsp. lemon juice (bottled is fine)
• 1 - 11 oz. can mandarin oranges
• 2 green onions, chopped
• 1  jalaleno pepper, diced
• 2 Tbsp. fresh cilantro, chopped
• 1/2 Tsp. Orange Zesto
• 1/2 Tsp. Lemon Zesto

      Salt and pepper to taste

Drain pineapple and reserve 1 tablespoon liquid.  In a small bowl, combine 1 tablespoon juice, brown sugar, Orange Zesto, Lemon Zesto, lemon juice, salt & pepper. Add remaining ingredients.  Serve over fish or chicken that is broiled or grilled.  Store leftover salsa covered in refrigerator for up to 5 days.

Turkey Pot Pie 

• 1/2 cup butter or margarine
• 1/2 cup flour
• salt and pepper to tast
• 1/4 Tsp. Lemon Zesto
• 2 Tbsp. onion, finely chopped
• 3 cups chicken broth
• 1/2 lb. mushrooms, sliced
• 3 Tbsp. butter or margarine
• 3 cups turkey, cooked & diced
• 2 carrots, finely chopped
• 2 celery, finely chopped
• 2 potatoes, cubed

Melt butter in saucepan over medium heat.  Blend in flour, salt, pepper, Lemon Zesto and onion.  Gradually stir in chicken broth.  Cook, stirring constantly until smooth and thickened.  In a small fry pan, cook the mushrooms in butter.  Add mushrooms, turkey, carrots, celery and potatoes to sauce.  Mix well and pour into large casserole.  Cover with pastry and slash (watch it) to allow steam to escape.  Bake in preheated 400 degree oven for about 30 minutes or until pastry is golden and turkey mixture is bubbly.