Sunday, January 26, 2014

Hot Fudge Ice Cream Bar Dessert

This is a rich, delicious dessert that is good for a crowd... or to freeze in family size portions. Yummo!
Always a hit!

1 - 16 oz can chocolate syrup
3/4 cup peanut butter
24 ice cream sandwiches
1 - 12 oz container Coolwhip, thawed
1 cup salted peanuts

Pour the chocolate syrup into a medium microwave safe bowl and microwave for 2 minutes on HIGH


Stir peanut butter into hot chocolate until smooth
Allow to cool to room temperature

Line the bottom of a 9 x 9 x 13" dish with a layer of ice cream sandwiches. Spread half the coolwhip over the sandwiches. Spoon half the chocolate mixture over that.

Top with half the peanuts.

Repeat layers. Freeze until least 1 hour.

Cut into squares and serve.

Sunday, January 19, 2014

Grilled Chicken Marinate

5 TBSP Lemon Juice  ( or lime or grapefruit)
3 TBSP reduced sodium soy sauce
2 garlic cloves, peeled and chopped
1/8 tsp black pepper
1 tsp dried basil

Whisk together and marinate 8 ounces of boneless chicken breast ... the longer it marinates the more flavorful and tender it will be.

grill or saute till done

Serve on  a bed of salad greens, with sliced red onion rings and 1 TBSP crumbled blue chesese

Salad dressing

4 TBSP lemon juice
4 TBSP balsamic vinegar
2 garlic cloves, peeled
2 tsp dried basil

Serves 4 for lunch  
Calories 176

Homemade Pesto

1 1/2 cups fresh basil leaves
2-5 garlic cloves, peeled (start with 2 cloves)
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
1/4 cup freshly squeezed lemon juice

Put the basil, garlic, pine nuts, parmesan cheese in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed.

Makes  3/4 cup pesto
Fat per 1/2 TBSP = 1.1grams
Calories per 1/2 TBSP = 14