Lemony Good Fruit and Chicken Salad
Makes: 6 (1 cup) servings

Ingredients:
2 T Tropicana® lemon peel, grated (1/2 lemon)
3 T fresh Tropicana lemon juice
2 Tropicana oranges, peeled and cut into bite size pieces
1-1/2 T vegetable oil
1 T honey
1 c cooked light chicken meat, shredded
1 c cooked orzo pasta (1/3 c uncooked)
1 c seedless grapes, cut in half
1/2 c celery

Preparation:
In large bowl, combine lemon peel and juice, oil, honey, and spices. Stir in remaining ingredients; chill. Serve on salad greens and garnish with lemon wedges and fresh mint if desired.

Ginger Vegetable Stir
Makes: 4 servings

Ingredients:
2 T Tropicana orange peel, finely sliced
1/4 c Tropicana Pure Premium orange juice
1 c pearl onions
1/4 c water
Cooking oil for stir frying
2 T crystallized ginger, finely chopped
1 large red or green pepper cut into bite size strips
1 T cooking sherry
1 t cornstarch
1 clove garlic, minced
1/2 c stir-fry sprouts

Preparation:
Peel pearl onions as given on package directions. Halve peeled onions. For sauce, stir together orange juice, water, sherry, orange peel, and cornstarch. Set aside. In wok or large skillet, heat a small amount of cooking oil; add garlic, and crystallized ginger. Stir-fry for 30 seconds. Remove from wok. Stir sauce again; pour into center.

Chicken and Fruit Salad
Makes: 5 servings

Ingredients:
1 T Tropicana Pure Premium orange juice (for dressing)
1 T mayonnaise, reduced calorie (for dressing)
1/3 c yogurt, nonfat strawberry, sweetened with artificial sweetener (for dressing)
2 Tropicana oranges, peeled and cut into chunks
2 c chicken or turkey, cooked and cubed
1 banana, small, sliced
1/2 c celery
lettuce leaves
1 c strawberries, halved
1-1/2 c grapes, seedless

Preparation:
Mix first 3 ingredients for dressing. Combine remaining ingredients (except lettuce) and mix well with dressing. Serve on lettuce leaves.

Spicy Orange Beef
Makes: 4 servings

Ingredients:
1/4 c Tropicana orange zest
2 T vegetable oil
1 pound round steak, cut into thin strips on the diagonal
1 clove garlic, minced
1/2 t ground ginger
2 T cornstarch
1 c beef broth
1/4 c soy sauce
1/4 c sherry
1/4 c orange marmalade
1/2 t crushed red pepper flakes

Preparation:
In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.

Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute.

In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.

Roasted Salmon with Orange-Ginger Glaze
Makes: 5 servings

Ingredients:
1 c freshly squeezed Tropicana orange juice
2 pounds salmon fillet
2 t balsamic vinegar
1 t finely chopped fresh ginger root
Salt and ground black pepper to taste

Preparation:
Preheat oven to 400° F (200° C).

Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool.

Stir balsamic vinegar and ginger root into orange juice.

Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with half of the orange juice mixture.

Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork.

Orange Curry Chicken
Makes: 4 servings

Ingredients:
1 T Tropicana orange zest
1 c uncooked long-grain white rice
2 c water
2 T margarine
1 t dried parsley
2 T vegetable oil
1/2 medium onion, chopped
1 whole boneless, skinless chicken breast, cubed
1-1/2 t curry powder
1 t Worcestershire sauce
1/2 cup water

Preparation:
Place rice and 2 cups water in a medium saucepan, and bring to a boil. Mix in margarine and parsley. Reduce heat, cover, and simmer 15 to 20 minutes.

Heat oil in a medium skillet over medium heat, and stir in the onion and chicken. Cook, stirring occasionally, 25 minutes, or until chicken is no longer pink and juices run clear.

Mix curry powder, Worcestershire sauce, and 1/2 cup water into the skillet with the chicken. Reduce heat, and simmer about 5 minutes. Stir in the orange zest. Continue cooking until most of the water has been reduced. Mix in the rice to serve.