Original recipe makes 6 servings from http://allrecipes.com/

Eat Healthy Live Longer, Live Better

• 6 slices bacon
• 1/4 cup pineapple juice
• 3 tablespoons red wine vinegar
• 1/4 cup olive oil
• freshly ground black pepper to taste
• salt to taste

• 1 (10 ounce) package chopped romaine lettuce
• 1 cup diced fresh pineapple
• 1/2 cup chopped and toasted macadamia nuts
• 3 green onions, chopped
• 1/4 cup flaked coconut, toasted

 Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper and salt. Cover and shake well.
3. In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

3/4 cup uncooked rice, preferably short grain
2/3 lb boneless skinless chicken breasts
1 tablespoon oil
5/8 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup chopped red onion
1 mango, peeled and cut into 1/2 inch dice
1 3/4 tablespoons lime juice (about 2 limes)
1/2 cup chopped dhania
Directions:

1
Cook rice until done, and rinse with cold water.
2
Coat chicken with 1 tbs. of the oil and season with 1/4 teaspoons of the S/P.
3
Cook chicken until done.
4
When chicken is cool enough to handle, dice into 1/2-inch pieces.
5
Toss the rice, chicken, onion, mango,  and rest of the oil (1 tbs), remaining salt and pepper, lime juice, and cilantro.
6
Chill for at least 1 hour before serving.

Read more at: http://www.food.com/recipe/chicken-mango-and-rice-salad-62882?scaleto=4&mode=null&st=true&oc=linkback

• What you need for four servings:
  4 tilapia fillets
• 3 tablespoons fresh lemon juice
• 1 tablespoon butter, melted

• 1 clove garlic, finely chopped
• 1 teaspoon dried parsley flakes
• pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.