Beer Barbecue Sauce

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped


In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions. Place food in marinade and let stand at room tepmerature for up to 2 hours or in refrigerator overnight. When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened.

Use as sauce for basting or serving with cooked food.

Lemon Bars

Crust:
1 c flour
1/4 c sifted powdered sugar
1/2 c butter
1/4 tsp butter flavoring



Combine by cutting with a pastry cutter or a fork until crumbly. pat into a 9" square greased pan. Bake at 350 degrees for 15 min. Cool.

Filling:

3/4 c sugar
1/4 c flour
1/2 tsp baking powder
2 eggs, beaten
2Tbls lemon juice
1/4 tsp lemon flavoring

Combine sugar, flour and bkg powder. Add beaten eggs and mix well. Add remaininig ingredients mixing well and spread on top of crust. Bake at 350 degrees for 25 min.



Cool and sprinkle the top with powedered sugar.

Cut into desired sized squares.

Orange Splash Smoothie

For Two Servings
• 1 6-ounce can frozen orange juice concentrate
• 1 cup cold water
• 1 cup non-fat milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 10 ice cubes


Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth.

Grilled Caribbean Chicken Salad

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips

PICO DE GALLO:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.

HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1−1/2 Tbsps. sugar
1 Tbsp. sesame oil
1−1/2 Tbsp. apple cider vinegar
1−1/2 tsps. lime juice

Blend all the ingredients in a small bowl with an electric mixer, Cover and chill.

Marinate the chicken in the teriyaki for at least two hours. Use a resealable plastic bag. Put in fridge.

Preheat outdoor or indoor grill. Grill the chicken for 4−5 mins. per side or until done.

Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.

Ham and Cheese Bake

1 cup shredded cheddar cheese, divided
3/4 cup part skim ricotta cheese
1/3 cup skim milk
1/4 cup low fat sour cream
1/4 cup chopped green onion
2 tbsp grated parmesan cheese
1/2 tsp black pepper
2 medium red skinned potatoes, cooked and diced (about 2 cups)
1 cup small broccoli flowerets, cooked
1 cup diced cooked ham

Preheat oven to 350 F. Spray a 1 1/2 quart casserole with cooking spray; set aside.

In a large bowl, combine 3/4 cup of cheddar, ricotta, milk, sour cream, green onion, parmesan and pepper. Mix well. Add potatoes, broccoli, and ham to the cheese mixture. Stir until thoroughly coated. Spoon potato mixture into prepared casserole and smooth the top. Sprinkle the remaining cheddar over top. Cover the casserole tightly with foil, bake until golden brown and heated through, about 10 minutes.