White Grape & Raspberry Spritzer

White Grape & Raspberry Spritzer

Ingredients

• 1 11 ½ oz white grape juice concentrate
• 1 ½ cups raspberries (fresh or frozen)
• 3 cups cold water
• ¼ cup lime juice
• ¼ cup mint leaves, fresh torn & bruised
• 3 cups club soda
• Lime wedges
• Fresh mint sprigs

Directions

In a large container combine concentrate and cold water stirring until completely dissolved.

Add Lime juice, mint leaves & club soda. Chill well.  Strain spritzer to remove mint leaves.  

Serve over ice with fresh mint springs & fresh lime wedges.

Serves 9 ~ Prep Time 5 minutes – 1Hour

 TIP to bruise the mint leaves press leaves with the back of a spoon.

Chocolate Hazelnut Mousse Cups

Ingredients

Mousse

• 2 pkg tofu, reduced-fat firm silken (12.3oz each)
• ½ cup sugar
• 6 tbsp. unsweetened cocoa
• 2 tbsp. Frangelico (hazelnut flavored liqueur)
• ½ tsp. vanilla extract
• Dash of salt

Topping

• 1/3 cup dark chocolate chips
• 18 chocolate graham crackers, coarsely crushed
• 9 tbsp. whipped topping, fat-free
• 3 tbsp. hazelnuts, chopped & toasted

Directions

Place the mousse ingredients in a food processor for about 20 seconds or until smooth.

In a small microwave-safe bowl melt chocolate chips on high for 1 minute & stir until smooth. Add melted chocolate & tofu mixture to your food processor mixing until smooth. Transfer mousse to a small-medium bowl; cover & let chill for at least 2 hours.

Layer individual cups (9 total) with 1/3 cup mousse mixture, graham crackers, top with 1 tbsp. fat-free chipped topping & sprinkle with 1 tsp. hazelnuts.

Serves 9 ~ Prep time 20 Minutes ~ Set time 2 hours

Avocado-Orange Salad

Ingredients

Dressing

• 3 tbsp. white wine vinegar
• 4 tsp. honey
• 1 ½ tsp. olive oil
• salt & freshly ground black pepper

Salad

• 4 cups iceberg lettuce, chopped
• 2 navel oranges, peeled & sliced
• ½ cup avocado, sliced
• ¼ cup red onion, thinly sliced

Directions

Combine vinegar, honey, olive oil, salt & pepper in a small bowl; whisk all dressing ingredients together. Set aside. Combine lettuce oranges, avocado, & onion in large bowl, drizzling dressing over top, & toss gently to coat.

Serves 4 ~ Prep time 6 Minutes

Irish Soda Cookies

Irish Soda Cookies

Ingredients

• 2 cups flour
• ½ tsp. baking soda
• ¼ tsp. salt
• ½ cup butter, softened
• 1 egg
• ¼ tsp. currents
• 1 tsp. caraway seeds
• ¼ cup butter milk

Directions

Pre heat oven to 350°

Line 2 cookie sheets with parchment paper.

Combine flour, baking soda, & salt in a mixing bowl.

Beat butter & sugar in a mixing bowl with a mixer on medium speed until fluffy.  Add egg, mixing until combined.  Add dry ingredient mixture, mixing on low speed until fully combined.  Add currants & caraway seeds.  Add butter milk & mix well.

Drop tbsp of dough 1” apart on prepared cookie sheets.  Bake 12-15 minutes or until light brown.

Remove from cookie sheets and let cool on wire racks.

Serve warm.

 

Serves 36 cookies ~ Prep time: 15 Minutes ~ Cook time:  15 Minutes

Cranberry & White Chocolate Scones

Ingredients

• 1 cup all-purpose flour
• 1 cup wheat flour
• ¼ cup plus 1 tbsp. sugar, divided
• 2 tsp. baking powder
• ½ tsp. salt
• ½ tsp. ground nutmeg
• 6 tbsp. cold butter, cut into ½” cubes
• 1 cup white chocolate chips
• 2 eggs
• 1/3 cup plus 1 tbsp. whipping cream, divided
• Grate peel of 1 orange

Directions

Preheat oven to 425°

Line a baking sheet with parchment paper.

Combine all dry ingredients (flours, ¼ cup sugar, baking powder, salt, & nutmeg) into a large mixing bowl. Cut butter with pastry blender or 2 knives until butter is completely crumbled. Stir in cranberries & white chocolate.

Beat eggs in a small bowl, whisking in 1/3 cup of whipping cream & orange peel.

Combine wet mixture into dry ingredients mixture; stir with a fork just until the mixture forms a dough consistency. Knead dough 8-10 minutes on a lightly floured surface.

Shape dough into a disk, placing on the prepared baking sheet & press into a 9” circle. Score dough disk into 8 wedges with sharp knife. Brush with the remaining 1 tbsp. whipping cream & sprinkle with the remaining 1 tbsp. sugar.

Bake 20-23 minutes or until edges are lightly browned & toothpick inserted into center comes out clean. Remove to cutting board; cut into wedges along score line. Cool completely on wire rack

Serves 8 scones ~ Prep time: 15 Minutes ~ Cook time: 23 Minutes

Low Carb Latin Chicken Slaw

Chicken Latin Slaw

Ingredients

• 3 oz of chicken breast grilled, sliced, or chopped
• 1 ½ cups cabbage, shredded
• ½ cup carrots, shredded
• 2 tbsp. cilantro, fresh chopped
• ¼ cup red onion, chopped
• ¼ cup mango, chopped
• ¼ cup lime juice
• 1 tsp. garlic, fresh minced
• ½ tsp. cumin
• ¼ tsp. chili powder
• Tabasco (optional)
• 1 packet Splenda (optional)
• 1 tbsp. canola oil
• Salt and pepper to taste

Directions

Prepare grill or skillet for chicken breasts.  Cook chicken 2-3 minutes each side or until no longer pink inside.

Combine chicken, cabbage, carrots, onions, mango, & cilantro in a bowl with garlic, cumin, chili powder, lime juice, oil, Splenda, & Tabasco & toss into cabbage mixture serves one

 Serves 1 ~ Prep Time: 5 Minutes ~ Cook Time: 10 Minutes

Low-Carb Stuffed Chicken Breast

Spinach, Cheese & Prosciutto Stuffed Chicken Breast

Ingredients:

•  4 boneless chicken breast (4 oz each)
•  4 slices ½ oz prosciutto (deli ham, or bacon)
•  4 slices ½ oz each smoked provolone, (Swiss, Gruyère or mozzarella)
•  1 cups spinach leaves, chopped
•  4 Tbsp. all-purpose flour divided (optional)
•  1 Tbsp. olive oil
•  1 Tbsp. butter
•  1 cup chicken broth
•  1 Tbsp. heavy cream
•  Salt and Black Pepper, for seasoning

Directions:

Preheat oven to 350°

Form a “pocket” by butterfly slicing the chicken.  Season the surface (inside & out) of the chicken breasts with salt & pepper.  Place, 1 slice of prosciutto, 1 slice cheese & ¼ cup spinach into each chicken breast. Fold each chicken breast closed & set aside.  Repeat with remaining chicken breasts.

Spread 3 Tbsp. of flour on a plate holding chicken breast closed coat with flour (optional). Shake off excess.

Heat oil, & butter in a large skillet over medium heat.  Place chicken breasts into hot skillet & cook 4 minutes each side or until brown.  Set skillet aside for later use.

Transfer browned chicken breasts to shallow baking dish.  Place chicken in preheated oven & bake for 10 minutes or until chicken is no longer pink in the center & juices run clear (chicken meat temp 180°).

In a small mixing bowl whisk chicken broth, heavy cream, & 1 tbsp. of flour until smooth.  Pour this mixture into the same skillet or over medium heat, constantly stirring until sauce thickens approx. 3 minutes.

Spoon sauce onto serving plates top with cooked chicken breast. Serve hot & enjoy.

*prosciutto is an Italian ham; it is season cured & air-dried not smoked.

Makes 4 Servings ~ Cook Time 30 minutes ~ Prep Time 10 minutes