Bistro Chicken Fettuccine
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  1. ½ pound spinach fettuccine
  2. 2 tablespoons extra virgin olive oil, divided
  3. 1 1/2 pound boneless skinless chicken, cut in ½- inch wide strips
  4. 1 teaspoon coarse salt
  5. 1 teaspoon black pepper
  6. ¼ pound Proscuitto, julienne cut
  7. 1/3 cup Be Happy Be Healthy® Snacks Amazing Apricots
  8. ¼ cup chopped onions
  9. 1/8 teaspoon red pepper flakes
  10. 1 Fruitfull® Lemon bar, thawed
  11. ¼ cup white wine or chicken broth
  12. 1 tablespoon Dijon mustard
  13. 1/2 cup crumbled gorgonzola cheese
  14. 1 teaspoon dried tarragon or 1 tablespoon fresh
  15. Garnish: ¼ cup Be Happy Be Healthy® Snacks All About Almonds
  1. Cook spinach fettuccine al dente per package instructions. Drain, spoon onto a large pasta serving plate and keep warm.
  2. Heat 1-tablespoon olive oil in a skillet over medium heat. Season chicken strips with salt and pepper and brown in skillet until no linger pink. Remove chicken to a plate, maintain skillet heat and add the 1-tablespoon olive oil, Proscuitto, apricots, onions and red pepper flakes and sauté for 3 minutes. Add the Lemon bar, chicken, white wine or chicken broth and mustard to the pan and reduce the liquid until it glazes the chicken. Remove from heat and spoon skillet contents and any juices across fettuccine. Combine the cheese and tarragon and sprinkle across chicken. Sprinkle with almonds. So delicious!
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Coconut Shrimp Delight
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  1. Coconut Fruitfull® bars
  2. Flour
  3. Egg
  4. Butter
  5. Uncooked shrimp
  1. Melt Fruitfull® coconut bar and set off to side in shallow bowl.
  2. Put flour in a separate shallow bowl and set off to side.
  3. Beat egg in another bowl and set off to side.
  4. Devein, butterfly and cleans shrimp.
  5. Dredge shrimp in flour, then roll in beaten egg and roll once again this time in melted Fruitfull® coconut bar.
  6. Melt butter in frying pan and sauté shrimp until golden brown.
  7. At this time add the left overFruitfull® coconut bar and simmer until warmed.
  1. Serve hot and ENJOY!!!
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Fruitfull Pineapple Lime Chicken
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  1. 1/2 cup margarine
  2. 1 package of onion soup mix
  3. 4 tbsp of melted Fruitfull® Lime bar
  4. 3 tbsp of cornstarch
  5. 5 melted Fruitfull® Pineapple bars
  6. 6-8 chicken breasts
  7. carrots, celery, onions
  8. salt and pepper
  1. Boil 8 chicken breasts with carrots, celery, onion, salt and pepper until cooked. (You can save the stock to make chicken soup at a later time.) Let the chicken cool and then debone and skin. Place cooled chicken in a 9×13 inch pan. Set aside.
  2. Melt margarine. Mix in onion soup package, lime juice bar, melted pineapple bars and cornstarch. Boil mixture until it thickens – this will be a paste for the chicken breasts. Pour the paste over the chicken pieces. Bake uncovered in the oven at 350 degrees for 30-45 minutes.
  3. You can garnish with pineapple rings if you wish. Possible serving suggestions to go with this are wild rice, steamed carrots and dinner rolls.
  1. Serves 6-8 people.
  2. This recipe is adapted from a recipe Rhea received from her sister-in-law (Janice White) 20 years ago.
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Fruitfully Fun Sun Kissed Kabobs
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  1. 2 Fuzzy Navel or Pineapple Fruitfull bars, or one of each
  2. 1/3 Cup soy sauce
  3. 2 Tbsp honey
  4. 1 or more garlic cloves
  5. 2 tsp ground ginger or 1 tsp fresh ginger
  6. Freshly ground pepper
  7. 2 lbs top round, bottom round or meat of choice, cut into 1 ½ inch cubes
  8. Choice of vegetables, cut into 1 or 2 inch pieces. Try any assortment of the following: red, green, orange and/or yellow bell peppers; onions; green and/or yellow squash; whole potatoes from a can or small red potatoes; mushrooms; pineapple chunks; cherry tomatoes.
  1. Take wrappers off Fruitfull bars. Place in microwave-safe bowl. Microwave on high one minute. Use Fruitfull sticks to stir and remove mixture from sticks. Add soy sauce, honey, garlic, ginger and freshly ground pepper to taste. Add meat to marinade. Marinate for 2 hours or more (for best results, 8 hours or overnight.)
  2. Fire up the grill! Alternate meat with veggies on skewers. Grill 10-15 minutes or to desired doneness, turning occasionally. Use leftover marinade for basting.
  1. Serve over hot rice. Enjoy!
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Tangy Mango Stroganoff
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  1. Crock Pot/ Slow Cooker Ingredients
  2. 2 1/2 lbs. round steak
  3. 2 Fruitfull® Mango Bars
  4. 1 can of Coca Cola
  5. 1 c. water
  6. 1 c. catsup
  7. 8 oz. fresh mushrooms sliced thick
  8. Salt
  9. Pepper
  10. Sauce
  11. 2 tbls. corn starch
  12. 1 c. sour cream
  13. Other
  14. Hot cooked noodles
  15. Fresh Mango for garnish
  1. Cut round steak into pieces approximately 1 inch in size; this can be done when the meat is still partially frozen.
  2. Add all crock pot/slow cooker ingredients to a crock-pot or slow cooker. Remove sticks from Mango bars by microwaving frozen, unopened bar for 10 seconds on high, then twist stick and remove.
  3. Cook on high for 4 -5 hours or until meat is tender and cooked through. Stir occasionally.
  4. Remove meat, mushrooms and pieces of mango from pot using a slotted spoon and set aside.
  5. Clarify remaining sauce: line strainer with clean double sheet of white paper towel, place strainer over bowl, slowly pour remaining sauce from crock pot into strainer. Let set until all broth has drained through. Discard paper towel, save clear broth.
  6. Measure 1 c. of broth and combine with cornstarch. (Measure cornstarch into a microwave safe container. Slowly add broth to cornstarch, mixing with a whisk to keep it smooth.) Microwave broth and corn starch mixture on high for 3 minutes until thick and bubbly. Stir half way through.
  7. Add up to 2 more cups of broth to thickened mixture. Slowly stir in sour cream, add meat, mushrooms and mango pieces. Reheat in microwave just until it is hot – do not boil.
  1. Serve over hot noodles and garnish with additional ripe mangoes.
Happy & Healthy Products, Inc. https://www.happyandhealthy.com/