Happy New Year!  I hope your holidays were filled with special times with family and friends.

By New Year’s day I am ready for healthy food.  The sweets and rich food, even when you try to watch it, can get the best of you.  I find my body starts craving healthy and fresh.

Today, I made Baked Coconut Chicken with a Sweet and Spicy Orange Sauce.  It is super easy to make and I think it a dish the kids will like too. Sorry about the not so great photo!  These can be a meal or an appetizer at a party.  For an appetizer I would cut into smaller pieces. They have 6 points on Weight Watchers Points Plus 2012.

You start by mixing the corn flakes, coconut and panko together in a bowl.

Place the egg white it one bowl and the flakes on a plate next to it.  Dip each chicken strip in the egg whites and then in the crumbs.  Make sure they are well coated.

I spray my baking sheet with canola and then spritz the top of the chicken strips too.  This makes it a little extra crispy and helps brown.

In a small bowl mix the orange marmalade, chili sauce and soy sauce.

To kick off 2012 I am giving away a set of Food For Talk  by Julianne Smith. This set of conversation starters will give your family ongoing conversation at the dinner table this year.

To win leave a comment below sharing one of your goals for 2012.  For additional entries like Adventures In The Kitchen on Facebook or follow me on Twitter.  Leave comments back here.

I will pick a winner Wednesday night.  Come back here and see if you are a winner or subscribe to get regular emails.  For more low fat recipes check out my other site, Skinny Chick Recipes.

It is August 1st and I am going back to work after a lovely 4 month break.  This weekend was the launch of AIK radio and thank you to all who tuned in.  It has been a bit busy around here but one night last week I recreated my favorite chicken bowl from Chipotle!

I love the grilled chicken, layered over cilantro rice and topped with crisp salsa topped vegetables.  It is healthy, quick and spicy, depending on the salsa you use.  You can make it for your family and use mild salsa for the kids and spicier for the adults.  You could add beans as an additional layer for even more nutritional value.

This week we have a new giveaway. You can enter to win a $25 gift certificate to the Tom Kat Studios and a copy of one of Cathe Laurie’s favorite books, The Hidden Art of Homemaking by Edith Schaeffer.

Sign up for my new Adventures In The Kitchen newsletter for one entry. For a second entry like my Facebook page and leave a comment here. Share “Check on the Tomkat Studio giveway and listen to Adventures In The Kitchen on KKLA 99.5″ on twitter or Facebook for a third one and leave a comment.

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I was looking for something extra to round out my menu for a recent barbeque and found this berry salad.  It is so easy but it packs a punch.  The balsamic brown sugar sauce leaves your guests wanting to lick the bowl.  Maybe that was just my group of friends.  Not sure what that says about us but we loved every bite.

Tracy, my fellow foodie friend, thought it would be great over vanilla bean ice cream.

Four Berry Salad

Four Berry Salad

1 cup blackberries
1 cup blueberries
1 cup raspberries
1 cup strawberries, quartered
3 tablespoons balsamic vinegar
2 tablespoons dark brown sugar

In a small bowl mix the balsamic vinegar and brown sugar together.  Set aside.

Place the berries in a bowl and right before you serve mix in the sauce.

Searching for delicious and low calorie food to make I discovered this amazing and simple Honeyed Blueberry Tart with Ginger Crust. I brought this to Easter as a low fat alternative.

Your guests will not believe this only has 134 calories in it.  The ginger is a bit strong so you might want to cut back on it if  you don’t love ginger. Trader Joe’s has crystallized ginger most days.  I haven’t tried but I bet you could make the crust without it.

Drain the yogurt overnight by placing it over cheesecloth in a bowl.  The liquid will drain out leaving a thick and creamy yogurt.

I am going to make this with raspberries next time!

Honeyed Blueberry Tart with Ginger Crust
by Melissa Rubel/Food and Wine Magazine

10 whole graham crackers, broken into pieces, or 1 1/2 cups plus 2 1/2 tablespoons of crumbs
1/4 cup crystallized ginger, finely chopped
1 tablespoon sugar
Pinch of salt
3 tablespoons unsalted butter, melted
1 large egg white
2 cups Greek-style nonfat yogurt, drained overnight
2 tablespoons honey
1 1/2 cups blueberries (9 ounces)

Preheat the oven to 350°. Spray a 14-by-4 1/2-inch rectangular fluted tart pan with a removable bottom with cooking spray. In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground. Add the butter and egg white and pulse until the crumbs are evenly coated. Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 20 minutes, until the crust is lightly browned. Let the crust cool completely.

In a medium bowl, mix the drained yogurt with the honey. Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt. Cut the tart in slices and serve.

Make Ahead

The baked crust can be wrapped in plastic and kept at room temperature overnight.

Notes
One Serving 134 cal, 5 gm fat, 2.8 gm sat fat, 18 gm carb, 1 gm fiber.