Key Lime Pie!

There are three promises I can make you with respect to this recipe....

1. It's the QUICKEST pie you will ever prep.
2. It's the EASIEST pie you will ever make.
3. It's quite tasty!

That said... here is my favorite Key Lime Pie Recipe:

Prep Time- 5 minutes

Total Time- 4 hours

Ingredients:

1/4 Cup of water

1 Package sugar- free lime flavored gelatin

2 (6 oz.) containers fat free (or light) key lime pie yogurt

1 Tub frozen reduced fat whipped topping (i.e. cool-whip), thawed

1 Ready made pie crust

Directions:

1. In microwave safe cup, heat water on high, for 45 seconds to 1 1/2 minutes, or until boiling. Whisk in gelatin until dissolved.

2. In large bowl, whisk together gelatin mixture and yogurt.

3. Fold in whipped topping, and mix.

4. Carefully spread mixture into crust, refrigerate 4 hours.

This recipe actually comes from the back of a Keebler pie crust!  Who knew!?!?  

Enjoy!

Recipe: Raspberry Chicken

This is one of my all-time favorite recipes.  My mom gave it to me when I was in college (many moons ago... ha!), and I've been making it ever since.  It's super easy, and perfect for a work night.  Prep time is about 10 minutes, cook time 20.

Ingredients:

Chicken:
4 boneless, skinless, chicken breasts
1 tablespoon vegetable oil
1/2 cup chopped red onion
1/2 teaspoon salt
1/2 teaspoon thyme

Directions:
Sprinkle chicken with salt and thyme. Heat non-stick fry pan with Pam and add oil. Saute onion for 5 minutes.  Add chicken.  Cook until done.  Remove chicken (not onion) from pan and place on platter. Keep warm.

Sauce:
1/2 cup seedless raspberry jelly or jam
2 tablespoons balsamic vinegar
1/2 teaspoon black pepper

Add sauce ingredients to fry pan, heat until jelly melts.  Drizzle on top of chicken.  Serve over rice or couscous.

Tips:

• Onion- I'm terrible at measuring stuff like that... I just use 2 small onions or 1 large. 
• Chicken- I used chicken tenderloins for this post.  I think tenderloins cook up better in a recipe like this.  I've also cubed the chicken before too.  In other words... any way you like your chicken will work!
• I love the sauce on this chicken, and really like the rice to soak it up, therefore, sometimes for a stronger taste, I'll use 3/4 cup of the jam.
• If you don't mind seeds, seeded jam is fine.  It gives it a different texture, if your a texture person... proceed with caution!
• I think this works better over couscous, but then again, I like couscous more than rice.  Full disclosure on my bias. haha. 

This recipe is the perfect week night recipe!  Enjoy!!!

Guacamole!

In honor of Cinco de Mayo.... I am posting my favorite Guacamole recipe.  A friend originally made this for me, and through the years I've mixed it up and made my own version. It is super easy, and very fresh! It only takes about 15 minutes to whip up!

Ingredients:

1 red pepper
1 green pepper
1 red onion
3 avocado
2 jalapeños or 2 chili peppers
1 cup fresh cilantro
2 tablespoons lime juice
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon salt
1 tablespoon pepper

Directions:
Chop peppers, onion, and cilantro.  Set aside. Slice and peel avocado. Remove pits. Smash avocado in large bowl. (I usually use a wick, but a large fork works well too.) The avocado should be chunky. Add pepper, onion, cilantro mixture.  Stir in spices and lime juice.  (I tend to go a little heavier on the spices... You can add more depending on taste.) Serves 8!