Raspberry Wine Slush

1 bottle Merlot or Syrah
1 cup pomegranate juice
1 pint raspberries

Add wine, juice and berries to a blender. Blend until smooth and freeze. The alcohol will keep your slush from becoming a brick of wine-ice. For faster results, blend the ingredients in an electric ice cream maker until desired slushiness is achieved. Delicious

Sesame Chicken

Sauce

1/4 cup honey

1/4 cup soy sauce

1/3 cup chicken broth

1-2 tablespoon sesame oil (to personal taste)

1 teaspoon ground ginger

1/2 tablespoon chopped garlic

1/2 tablespoon brown sugar

1 dash red chili pepper flakes

2 teaspoons cornstarch (or more is you want a thicker sauce)

Chicken

4 chicken breasts, cut into 1 inch cubes

1/4 cup soy sauce

1 tablespoon brown sugar

1 tablespoon sherry wine

1/2 teaspoon Chinese five spice powder (optional)

2 drops sesame oil

cornstarch, to coat chicken

Vegetable oil or Peanut oil (for frying)

Sesame Seed (to garnish)

Sliced Green Onion (to garnish)

Directions

1. Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the fridge.

2. Remove chicken from marinade and toss in cornstarch then cook chicken in hot oil on the stove or deep fryer until cooked thru.

3. Remove from pan and keep warm in oven while making the sauce.

4. Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over med. heat.

5. Mix cornstarch with a little water (about 1/4 cup) in a cup until dissolved- then slowly add to the sauce mixture on the stove and heat until thickened to the consistency of gravy.

6. Add the chicken into the sauce. Heat thoroughly.

7. Serve over hot rice.

8. Sprinkle with sesame seeds and green onions!

For a healthier option: Skip coating chicken in corn starch, then frying. Simply brown chicken cubes, then add the sauce.

Greek Yogurt Pancakes

Ingredients

• 6 oz of your favorite Greek yogurt
• 1 egg
• scant 1/2 cup flour
• 1 tsp baking soda

Directions

• Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine leaving. The resulting mixture should be pale yellow in color and have a few lumps here and there.
• In a separate bowl, mix together the flour and baking soda.
• Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
• Spoon the batter onto a sprayed griddle or pan heated to medium-high. I usually make four big pancakes, but you could also make 8 smaller ones.
• Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup, fruit, Nutella….anything! Enjoy!

For lower-calorie Greek yogurt pancakes, use nonfat yogurt and an egg white instead of the whole egg. Equally delicious and easy to prepare.