LOW FAT FROSTY MOCHA

This is a easy low fat version of the Frosty Mocha's so many of you have requested from me.
Very good and refreshing..............

LOW FAT FROSTY MOCHA:

Makes 4 one cup servings or 2 larger servings.....Only 2g fat per serving and 120 calories.
Also contains 4g protein per serving.......22 carbs per serving
Feel free to use decaf instant dry coffee if you prefer.

1 1/2 cups milk
1/3 cup chocolate-flavored syrup
2 tablespoons instant malted milk powder
2 tablespoons instant coffee (dry)
3 1/2 cups small ice cubes

In blender container place all ingredients except ice. Blend until well mixed.

Add ice cubes...a few at a time, blending well after each addition until mixture is smooth.
Pour into glasses....Can top with a little whipped cream and or some shaved fine quality chocolate if you prefer..........Enjoy!!!!!!!!!

TORTELLINI AND BACON SALAD

SO GOOD AND SO EASY.....Feel free to double this recipe for your buffet or party needs.
Everyone is going to like the dressing......It's my take-off of the old stand by broccolli salad that is so popular. The Tortellini gives it a new twist.

TORTELLINI AND BACON SALAD:

1 pkg. frozen cheese tortellini (cooked as directed on pkg.)
1 lb. your favorite bacon, browned, drained and crumbled
1/2 cup mayonnaise (or Miricle Whip)
1/2 cup white sugar
2 tsp. cider vinegar
1 cup Raisins (can soak in warm water if you like them plump)
1 cup sunflower seeds

In a small bowl, mix together the Mayo, sugar and vinegar for the dressing.

In another bowl, combine the tortellini, bacon, raisins and sunflower seeds.

Pour the dressing over salad and toss.

Place in a nice serving bowl and Enjoy!!!! Or refrigerate until serving..............

EASY SOUTHWESTERN CHICKEN SKILLET

This one skillet meal is so good and so easy to make.....Once your family and friends try it you will be asked over and ever to make it again....If you prefer more heat/spice, just add a spicier salsa or a little hot peppers......Otherwise it's great just as is.....It's good also served with sour cream and more salsa if you like........

EASY SOUTHWESTERN CHICKEN SKILLET:

1 3/4 lbs. Boneless Chicken breasts, skinned
1 cup white or brown Minute Rice
2 cloves garlic, minced
1 small onion, diced (or sometimes I use just a little onion powder)
1 large red bell pepper, diced
1 cup frozen corn
1 can black beans, drained
2 cups chicken broth
1 cup chuncky salsa
1 1/2 tsp. chili powder
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp. oregano
1 T. sugar
2 1/2 T. extra virgin olive oil
2 1/2 cups colby jack cheese
or mexican blend cheese

Heat oil over medium heat in a skillet. Add diced onion, garlic and chicken pieces. Stir until chicken starts to turn white. Add chili powder, corn, diced peppers, oregano, salt and pepper.
Add the chicke broth, salsa. and sugar. Stir to combine all ingredients. Next, add the rice, Stir.
Place a lid on the skillet and simmer on low heat for 15 minutes. Remove the lid and add the black beans and stir. Now add the cheese over the rice and cover pan with lid and set aprox.
3 -4 minutes until cheese begins to melt. Sprinkle with thinly sliced green onions and some sour cream when serving if you would like.

ASPARAGUS, GREEN BEAN & FRESH MOZZARELLA SALADA

Made this salad and it was a Big Hit......Easy and Soooo Delish!!!!!!!!

ASPARAGUS, GREEN BEAN & FRESH MOZZARELLA SALADA:

1/2 lb. asparagus, fresh
3/4 lb. green beans, fresh
1 sm. red onion
1/4 cup olive oil
1/4 c. red wine vinegar
1 T. stone ground mustard
1 T. tarragon, fresh
1/4 tsp. salt and pepper
3 oz. mozzarella cheese, fresh
2 tsp. lemon juice, fresh

Clean and slice asparagus, green beans and onions into 1-inch slices.
Drop the asparagus and beans into a pot of boiling water and blanch for 3-5 mins., until bright green and slightly soft.
Remove the vegetables and place them into a bath of ice water, along with the onion slices.
In a bowl whisk the olive oil, red wine vinegar, mustard, tarragon, salt and pepper.
Remove cooled vegetables from water, and toss in bowl with dressing.
Place in a nice serving bowl and top with med. pieces of fresh mozzarella cheese and the fresh lemon juice......Serve or refrigerate until serving.

TWO CHEESE ANTIPASTO CALZONE

This makes an excellent alternative to your every day kind of pizza. To make the fontina cheese easier to shred, place it in the freezer for 15 to 20 mins. Feel free to to add pepperoni instead of salami or even sliced cooked Italian Sausage instead of the salami....But, I really like the taste of the salami in this wonderful Calazone.....Feel free to use store bought pizza dough or just ask to buy some fresh dough from your favorite pizzaria.......!!!!!

TWO CHEESE ANTIPASTA CALZONE:

All purpose flour for dusting
1 pizza dough ball (13-16 ounce size)
Cornmeal for dusting
2 1/4 Cups Shredded Provolone
2 1/4 Cups Shredded Fontina
1/4 lb. diced Italian Salami
1 cup roasted red bell peppers from a jar, drained and cut into 1-inch pieces
1/4 cup coasley chopped pitted kalamata or Italian olives
1/4 cup extra-virgin olive oil, plus more for drizzling
1 egg, beaten
Warm Marinara sauce for serving

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4 inch thick. Tranfer the dough to a heavy baking sheet dusted with cornmeal.

In a bowl, combine the cheeses, salami, pepper, olives and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil.
Using paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 -25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired. Bon Apetite!!!!

MY FAVORITE CAPRESE PASTA

This pasta dish is simple and fast to prepare and so Delicious....You can serve it warm or at room temperature, which makes it great for entertaining.

MY FAVORITE CAPRESE PASTA:

1 pound cavatappi pasta cooked al dente
1 1/2 pounds good delicious fresh tomatoes, cored, seeded and chopped
1/4 cup extra-virgin olive oil
3/4 cup pitted black olives, chopped
2 tablespoons capers
2 tablespoons balsamic vinegar
pinch of black pepper
pinch of oregano
1/2 pound fresh mozzarella cheese, cut into 1/2 inch pieces
1 cup fresh basil, torn by hand

Cook pasta according to directions, al dente...about 8-9 mins., drain

In a large mixing bowl, stir together the tomatoes, olive oil, olives,
capers, balsamic vinegar, and small pinch of pepper and oregano.

Add pasta to the bowl, stir gently to combine the fresh mozzarella and basil.

Place in a nice serving bowl and serve warm or at room temperature.

THE BEST PEACH COBBLER

My recipe for Peach Cobbler is easy and so delicious. Get ready for the oohs and aahs!!!
Serve this cobbler warm or cold.....A good quality Vanilla Ice Cream on the side is really good!

THE BEST PEACH COBBLER:

1/2 cup Butter
1 cup flour
2 cups sugar, divided
1 tablespoon baking powder
pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon

Melt the butter in a 9 x 13 baking dish/pan.

Combine flour. 1 cup sugar, baking powder, and salt. Add milk, stirring just until dry ingredients are moistened. Pour batter over butter....DO NOT STIR.

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, Stirring Constantly. Pour over batter...DO NOT STIR...Sprinkle with Cinnamon.

Bake at 375 degrees for 40 to 45 minutes or until golden brown...Serve warm or cold!