Irish Coffee Sundae

coffee flavored ice cream or frozen yogurt
8 oz. bittersweet chopped chocolate
3 oz. milk chocolate, chopped
1 c. less 2 tbsp. milk
3 tbsp. butter
1/4 c. granulated sugar
3 tbsp. whipping cream
1/3 c. Irish whiskey

To make the sauce:  In a saucepan over low heat, stir together bittersweet and milk chocolates, milk and butter until smooth.  Stir in sugar until melted.  Add cream.  Bring to gentle boil, stirring.  Remove from heat and stir in Irish whiskey.  Let cool to room temperature.  Thin cooled sauce with a little extra whiskey, if desired.  Serve over coffee ice cream.  Top with extra whipped cream if desired.

To make ahead of time - Cover and store at room temperature for up to 1 day or refrigerate for up to 1 week (let it warm up to room temperature before using).

Calories:  258
Protein:  3 g
Fat:  16 g
Carbs:  23 g
Fiber:  2 g




Chunky Potato Soup

You will need:

3 medium red potatoes
2 c. water
1 small onion
3 tbsp. butter
3 tbsp. all purpose flour
crushed red pepper flakes
ground black pepper
3 c. milk
1/2 tsp. sugar
1 c. shredded cheddar cheese
1 c. cubed cooked ham

Peel potatoes and cut into 1" cubes.  Bring water to a boil in large saucepan.  Add potatoes and cook until tender.  Drain, reserving liquid.  Set aside potatoes.  Measure 1 c. cooking liquid, adding water if necessary and set aside.

Peel and finely chop onion.  Melt butter in saucepan over medium heat.  Add onion and cook, stirring frequently until onion is translucent and tender (but not brown).  Add flour to saucepan and season with pepper flakes and pepper to taste.  Cook 3 - 4 minutes.

Gradually add potatoes, reserved 1 c. cooking liquid, milk and sugar to onion mixture in saucepan.  Stir well.  Add cheese and ham.  Simmer over low heat 30 minutes, stirring frequently.  Store leftovers, covered in fridge.

Hawaiian Pita Sandwich - 1 serving
 
Ingredients:
 
1/2 c. cooked shrimp (peeled & deveined) or artificial crab/lobster
1/4 c. plain low fat yogurt
1 tsp. curry powder (optional)
1 tsp. relish
2 tsp. chopped onion
1/4 c. diced pineapple (fresh or canned, drained)
1/2 c. diced celery
1/4 c. green or red pepper, diced
1 pita (cut in half)

Directions: 

Combine filling ingredients in a bowl and stir well.  Serve in the pita bread.  Tips:  For fun, you could serve with a tropical inspired napkin and pineapple juice. This could also be prepared in mini pitas which is easier for young children to eat. 

290 calories, 16 g protein, 2.8 g fat, 51 g carbohydrates

Easy Thai Sweet and Sour Chicken - yields 6 servings

You will need:

6 boneless chicken breasts
1/4 c. fresh coriander, chopped
4 cloves minced garlic
2 tbsp. fresh minced ginger
1/4 c. fish sauce
3 tbsp. lime juice
3 tbsp. rice vinegar
1 tbsp. granulated sugar
1/2 tsp. Asian chili paste or dried chilies

Directions:

• Place chicken breasts, one at a time between parchment or waxed paper.  Using meat mallet, pound breasts to 1/4" thick.  Place in large shallow dish.
• In a bowl, stir together coriander, garlic, ginger, fish sauce, lime juice, rice vinegar, sugar and chili paste.
• Pour over chicken and turn to coat well.  Cover and refrigerate for 30 minutes.
• Place chicken breasts on greased grill over medium high heat, close lid and grill for about 8 minutes, turning once.  Cook until golden brown.

 Tip:  Chicken can also be cooked in a grill pan or nonstick skillet.

Nutrition:

150 Calories, 31 g protein, 2 g fat, 4 g carbohydrates

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