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2 bananas, halved and cut into ½ inch pieces ¾ cup cranberries, fresh or frozen ¼ cup oats ½ tsp nutmeg

Combine all ingredients in a large, non-stick skillet. Cook on medium-high heat just until cranberries begin to soften, stirring occasionally. Remove from heat; cool slightly. Spoon into bowls and top with whipped topping or frozen yogurt, if desired.

Makes 4 (1 cup) servings. Each serving equals one 5 A Day serving Recipe source: Produce for Better Health

2 bananas, ripe 2 cups pineapple juice 2 Tbsp creamy peanut butter 2 tsp plain yogurt 1 ½ tsp vanilla extract 6 ice cubes 1 tsp nutmeg

Combine all ingredients, except nutmeg, in blender. Cover and run on high until smooth and well-blended. Sprinkle with nutmeg.

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• 2 quarts pineapple juice
• 1 cup peach schnapps
• 2 (11.5 ounce) cans peach nectar
• 1 (750 milliliter) bottle vanilla flavored vodka
• 1 fresh peach, sliced

Stir together pineapple juice, schnapps, peach nectar, and vodka in a punch bowl. Add peach slices to float on top.

Stir together vodka and soda in a large punch bowl. Add ice cream and sherbet; stir and serve immediately.

Pour ginger ale in large punch bowl; add champagne and lime sherbet. Stir to dissolve and serve cold.

• 1 (8 ounce) can pineapple chunks
• 1 pound skinless, boneless chicken breast halves - julienned
• 2 tablespoons cooking oil
• 1 medium green pepper, julienned
• 3 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1/4 cup ketchup
• 3 tablespoons soy sauce
• 6 cups torn fresh spinach
• 1 cup cherry tomato halves

Drain pineapple, reserving 3 tablespoons juice in a small bowl; set pineapple aside. (Discard remaining juice or save for another use.) In a skillet or wok, stir-fry chicken in oil for 5 minutes or until no longer pink. Add green pepper; stir-fry for 2-4 minutes or until crisp-tender. Meanwhile, add brown sugar and cornstarch to pineapple juice; mix well. Stir in ketchup, vinegar and soy sauce until smooth; add to skillet and cook until thickened. On a large serving platter, arrange spinach, pineapple and tomatoes. Top with chicken and green pepper; serve immediately.

Layer steak, roasted peppers, salsa, and cheese in the middle of the tortilla. Fold in sides then fold down top and fold up bottom. Place on foiled lined 8 x 8 inch pan seam side down and bake at 350 degrees for 15-20 minutes. Serve with sour cream. Makes one serving.

• 1 lb dry lentils
• 4 cups cooked white or brown rice
• 1 lb gound pork, beef, turkey or saugage (optional)
• 2 cups ketchup
• 1/2 chopped onion
• 1 large chopped tomato
• 4 Tbsp paprika
• 2 Tbsp garlic powder
• 2 bay leaves
• 3 Tbsp ground all spice
• 1/2 cup hot sauce
• 2 Tbsp cider vinegar
• Salt and pepper to taste

Boil lentils and bay leaves until tender. Brown chopped onion, tomato and meat in skillet, season with salt, pepper and garlic powder. When cooked, combine all ingredients and simmer until thick.