Greek Rice (I'm not sure how Greek it is) Pilaf ?

1 1/2 cups rice cooked
1 Tbsp oil
combine in wok or fry pan
Add:
2 tsp lemon juice
1 clove garlic
1 stalk green onion chopped
1 carrot julianed
1/2 cup broth
simmer down water and serve warm.

Ice cream in a bag

This is a fun, fast treat that was a pleaser with the kids and I have to say not a bad quick icecream.

In a pint size ziplock bag place
1 Tbsp sugar
1/2 cup milk or half and half
1/4 tsp vanilla

Revmove as much air as possible and place this bag into a gallon size ziplock bag filled 3/4 of bag with ice and add to this 6 Tbsp rock salt. Again remove as much air as possible and seal bag. Take a towel and massage the ice around the smaller bag which mixes the ingredients and ensures even freezing. This takes about 5 minutes and your hands will appreciate the towel so they don't freeze too. I recommend crushing fruit also and don't put in as much as I did.

If you want flavored icecream add your choice after the icecream has thickened and is ready to serve.

Suggestions:
fresh fruit
crushed candy bars
crushed cookies
carmel topping
chocolate topping

Asian Sichuan-style stir-fried chicken w/ peanuts

Marinade
2 Tbsp low sodium soy sauce
2 Tbsp rice wine or sake
(I had neither so I used the 2 ingredients on the next line)
1 Tbsp rice wine vinegar and 1 T vermouth cooking white wine
1 tsp cornstarch
1 tsp dark sesame oil (didn't have so I used 1 tsp Jalapeno olive oil)
1 1/2 pounds skinless, boneless chicken breasts cut into bite sized pieces


Mix all ingredients above and set in refrigerator for 20 minutes. While that is marinating make in 2 seperate bowls sauce 1 and sauce 2.

Sauce 1
1 1/4 tsp cornstarch
1 1/2 Tbsp minced fresh ginger or 1 Tbsp dried ginger
1 1/2 Tsp minced garlic (7 cloves) you should probably lessen this some
1 tsp chile paste with garlic or (1/2 tsp chile powder with 1/2 tsp water)

Sauce 2
1/2 cup fat free less sodium chicken broth
2 Tbsp sugar
2 1/2 Tbsp low sodium soy sauce
2 Tbsp rice wine or sake (see substitution above)
1 Tbsp Chinese black vinegar or worcestershire sauce

Once sauces are put together set them aside and cook the chicken with marinade for aprox 4 to 7 minutes until thoroughly cooked. Add sauce 1 and heat for 15 seconds and then add sauce 2 . Cook until thickened slightly.

1 1/2 Cup drained sliced water chestnuts
1 Cup sliced green onion tops
3/4 Cup unsalted dry roasted peanuts

2-3 cups long grain rice cooked, serve warm

While the chicken and sauces are cooking chop the onion tops. Add the onion, water chestnuts, and peanuts to the chicken sauce. Cook until warmed and serve over a bed of rice.

1 suggestion I would maybe do a little less of the soy sauce and garlic and maybe add a little water to thin out sauce otherwise it was a good recipie even with my substitutions. (I had no peanuts or waterchestnuts either since my kids won't eat those.)

Steamed Asparagus

Wash, cut and place in microwave safe dish. (I have a tupperware set that I use for a lot and steam all of my vegetable in this). It should be soft with just a hint of crispness when you bite into it.

Cook for aprox 5 minutes depending on the wattage of your microwave.

Grilled Seasoned Pork Loin

Simply coat in Jalepeno olive oil and season with Cavender's All Purpose Greek Seasoning

Grill aprox. 20 min let sit 10 min before cutting.

Blended Fruit Smoothie

Add to your taste preference:

Frozen strawberries
Frozen raspberries
Frozen marion berries
Frozen blueberries
Fresh pineapple wedges
Fresh cantalope wedges
Fresh banana
1 cup can milk
1 tsp vanilla
1 Tbsp sugar (optional)

Blend until smooth and serve in a chilled glass.

Dipped Bread

Dip your favorite bread into this sauce for a great flavor with a kick.

Grilled Buffalo Wings

Coat with Cavender's all purpose Greek seasoning

Grill until thoroughly cooked

Dip in Wing-Time buffalo wing sauce

New York Cheesecake with Sour Cream

Crust
1 1/2 cups crushed graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter

Combine 1st 3 ingredients and press into the bottom of a 10" springform pan pressing up the sides about 1 inch. Set aside.

Cheescake
4 8 oz cream cheese bricks
1 cup sugar
1 tsp vanilla

Beat until smooth with beaters and add:

1 cup sour cream
Mix well. Add:

4 eggs one at a time mixing on low speed after each one until well blended. Pour over crust.

Bake at 350 degrees 1 hour and start checking for the center to start setting. When center shows signs of setting upon moving pan remove from oven and pour sour cream topping onto cheesecake.

Sour Cream Topping:

1 cup sour cream
2 Tbsp sugar
1 tsp vanilla

Blend until smooth and gently scoop evenly over baked cheesecake smooth until evenly covered then return cheesecake to oven and cook and additional 10 to 15 minutes

Cool, cover and refrigerate 4 hours or overnight. Remove cheesecake from pan and garnish as desired.

***Baking tip, trace the bottom of the springform pan onto waxed paper and cut out the circle then line the bottom of the springform pan with the waxed paper. Spray the waxed paper and sides of the springform pan with a nonstick cooking spray.

Orange Starwberry Smoothie

10 Frozen Strawberries
1/2 cup frozen orange juice concentrate
2 fresh oranges peeled
1 tsp vanilla
1 Tbsp sugar
1/2 cup milk
ice amount to thicken to preference

Add all ingredients into your blender and blenderize until desired consistency serve in chilled glass.

Grilled Pork Loin

Season meat with 1/4 cup olive oil, chipolet pepper, black pepper and Mrs. Dash.
Put on the hot grill and baste every 2 to 5 minutes as you turn and cook for aprox. 20 minutes. Cook on direct heat.

Grilled Cheese Sandwich

Butter 2 slices of bread and place a slice of cheddar cheese in between the slices. Put the buttered sides of the bread facing outward. Place in hot frying pan and cook until bread browns and cheese melts.