Low Calorie strawberry Cheesecake Bites

1 (8 oz) package of fat free cream cheese, softened
1/3 C powdered sugar ( or more)
2 tsp lemon juice (or more)
35 medium strawberries, whole, washed
1/2 C graham cracker crumbs

Beat together cream cheese, p sugar, and lemon juice. Put mixture in a large ziplock bag and snip the end. Pipe mixture into each strawberry and then dip in graham cracker crumbs. Refrigerate.

Grilled pineaple

1 fresh pineapple - peeled, cored and cut into 1 inch rings
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

DIRECTIONS
Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Macaroni salad

1 lb elbow macaroni, boiled according to directions and cooled
3 green peppers chopped
1/2 C diced onion
3 celery stalks diced
1 bag of shoestring carrots
3 1/2 C mayo
salt and pepper

Honey Cornbread Muffins

1 C yellow cornmeal
1 C flour
1 TB baking powder
1/2 C granulated sugar
1 tsp salt
1 C whole milk
2 large eggs
1/2 stick butter, melted
1/4 C honey

Preheat oven to 400 degrees

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12 cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Grilled Chicken with Basil Dressing

2/3 c extra virgin olive oil
3 tb plus 1/4 c fresh lemon juice
1 1/2 tsp anise or fennel seeds
1 1/2 tsp salt
1 tsp freshly ground pepper
6 boneless skinless chicken breasts
1 package fresh basil
1 large clove garlic
1 tsp grated lemon zest

Whisk 1/3 c oil, 3 tb lemon juice, fennel seeds, 3/4 tsp salt and 1/2 tsp pepper in a baggie. Mix. Add chicken. refrigerate at least 30 minutes and up to 1 day.

Blend basil, garlic, lemon zest, 1/4 c lemon juice, 3/4 tsp salt and 1/2 tsp pepper in a blender until smooth. Gradually blend and then add 1/3 c oil. Add more salt if desired.

Grill chicken until cooked through. Transfer chicken to plates and drizzle with the basil sauce.