Ingredients

• Nonstick aluminum foil
• 1 (11-oz) package frozen plátanos maduros (ripe plantains)
• 1 (7.5-oz) package buttermilk biscuit mix
• ½ cup self-rising yellow cornmeal mix
• 1 cup water
• 2 tablespoons honey

Steps

1. Preheat oven to 400°F. Line baking sheet with foil. Heat plantains following microwave instructions; let stand 4–5 minutes to cool.
2. Chop plantains into small pieces; place in large bowl. Stir in biscuit mix and cornmeal mix until evenly coated. Stir in water until blended; drop batter (about ¼ cup) onto baking sheet, forming 12 biscuits.
3. Bake 12–15 minutes or until lightly golden on top. Drizzle with honey. Serve. (Makes 12 biscuits.)

Ingredients

• Nonstick aluminum foil
• 2 limes, for juice
• 1 lb Deli chilled fried chicken tenders
• ½ cup unsweetened (or sweetened) shredded coconut
• ¾ cup pineapple preserves, divided
• 1 lb fresh carrots, peeled and shredded
• ¼ cup light mayonnaise
• 1 (7-oz) cup mandarin oranges in extra-light syrup, drained
• ⅓ cup dried tropical fruit medley (pineapple, papaya, mango, raisins, coconut)

Steps

1. Preheat oven to 400°F. Line baking sheet with foil. Squeeze limes for juice (2 tablespoons). Cut chicken into bite-size pieces.
2. Place coconut in shallow dish. Whisk ½ cup preserves and 1 tablespoon lime juice until blended; add chicken and toss to coat. Place chicken in coconut and press with fingertips to coat. Arrange chicken in single layer on baking sheet; bake 10–12 minutes or until coconut is toasted and chicken is 165°F.
3. Peel carrots and shred. Whisk in medium bowl: mayonnaise, remaining ¼ cup preserves, and remaining 1 tablespoon lime juice until blended. Add carrots, oranges, and tropical fruit; toss to coat. Chill until ready to serve. Serve chicken with carrot salad.