Andes Layered Frozen Mousse Pie

This was such a hit for dinner today, Dad suggested I be sure to add it to the recipe blog. It's perfect for a hot summer day!

Andes Layered Frozen Mousse Pie
2 cups vanilla ice cream, softened
2 cups Andes Crème de Menthe Baking Chips
1 ready to use chocolate wafer crumb crust
1 ½ cups whipping cream, divided
2 eggs yolks
Stir ½ cup of Andes Baking Chips into ice cream. Spread onto bottom of crust, freeze. Melt remaining Andes Baking Chips with ½ cup whipping cream in a saucepan over low heat, stirring constantly. Remove from heat, stir in egg yolks. Continue heating over medium low heat 3-5 minutes or until mixture begins to thicken, stirring every 30 seconds. Do not allow it to boil. Cool to room temperature. Whip remaining 1 cup of whipping cream until stiff peaks form, fold into baking chips mixture. Spread over ice cream in crust. Freeze 4 hours or overnight. Allow pie to sit at room temp for 10-15 mins before cutting.

Couscous Chicken Salad with Chopped Vegetables

I actually cooked a meal for myself. Pretty amazing considering the last few months of eating sandwiches and bowls of cereal.

The creamy yogurt dressing has a hint of sweetness from the honey and an extra zing from the vinegar.

There's even a video: Dinner Tonight

Yield

4 servings (serving size: 1 1/2 cups)

Ingredients

• Salad:
• 1 1/2 cups water
• 1 tablespoon olive oil, divided
• 3/4 teaspoon salt
• 1 cup uncooked couscous
• 1 cup chopped yellow bell pepper
• 1/2 cup finely chopped zucchini
• 1/2 cup chopped mushrooms
• 1 1/2 cups chopped skinless, boneless rotisserie chicken
• 1/2 cup (1/8-inch-thick) diagonally cut carrot
• 1/4 cup thinly sliced green onions
• 3 tablespoons dried currants
• 3 tablespoons finely chopped fresh mint
• 1/8 teaspoon freshly ground black pepper
• 
  Dressing:
• 1 cup plain low-fat yogurt
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 tablespoon white wine vinegar

Preparation

To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.

Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.

To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.

Nutritional Information

Calories: 368 (20% from fat)

Fat:8g (sat 2.1g,mono 4g,poly 1.2g)

Protein:24.1g

Carbohydrate:49.4g

Fiber:4.3g

Cholesterol:46mg

Iron:1.8mg

Sodium:540mg

Calcium:148mg

Carla Fitzgerald Williams, Cooking Light, JUNE 2004

Ginger Limeade

I served this to my friends for my birthday party this year. It's from Cooking Light.

Instead of making my own limeade, I substituted frozen limeade from concentrate.

Ingredients

6 cups cold water, divided
1/2 cup sugar
3 tablespoons chopped peeled fresh ginger
3 tablespoons grated lime rind
10 mint leaves
1 1/4 cups fresh lime juice (about 6 limes)
4 lime wedges (optional)

Preparation

Combine 1/4 cup water, sugar, ginger, rind, and mint leaves in a blender, and process until well blended. Cover; chill for 2 hours.

Add remaining 5 3/4 cups water and juice; stir to combine. Garnish with lime wedges, if desired.

Yield

4 servings (serving size: 2 cups)

Pineapple Mint Salad

Here's a fun salad that I've enjoyed making this last year. I found it in Easy Summer Meals by Cooking Light (pg 32)

Combine 4 cups cubed fresh pineapple, 1/2 cup very thinly vertically sliced red onion, 1 tablespoon thinly sliced fresh mint, 1 tablespoon fresh lime juice, 1 tablespoon honey, and 1/8 teaspoon salt.