Luscious Lemon Icebox Pie

serves 8

Ingredients

3 cup vanilla wafers (I used organic)

3-4 tablespoons butter, melted (depends on the brand of wafers you use, the crumbs should be moist)

1 cup cold heavy cream

8 ounces 1/3 less fat cream cheese, softened

1 can (fat free) sweetened condensed milk

1 tablespoon lemon zest

1/4 cup lemon juice

Optional: fresh berries to garnish

Directions

Preheat the oven to 350 degrees

Place the wafers and the melted butter in a food processor, and pulse until they are fine crumbs.   Press this mixture into a pie plate and bake the crust for 8-10 minutes.  Allow the crust to cool completely, place it in the freezer to speed up the process, if desired.

Using a mixer, beat the heavy cream, until stiff peaks are formed, and then set the whipped cream aside.  In a separate bowl mix together the cream cheese, condensed milk, lemon zest, and lemon juice until smooth.  Fold in the whipped cream and pour the filling into the cooled crust.

Cover the pie with plastic wrap and place it in the freezer for at least 4 hours or overnight.  It should be very firm, serve it as soon as it is sliced with the berries if desired.

BBQ Chicken and Pineapple-Pepper Skewers

serves 4-6

Ingredients

For the Pineapple BBQ Sauce

1 cup ketchup

1/4 cup pineapple juice

2 tablespoons lime juice

1 tablespoon soy sauce

2 tablespoons brow sugar

1/4 teaspoon black pepper

For the Pineapple-Pepper Skewers

2 red or orange bell peppers, cut in chunks

2 red onions, cut in chunks

3 cups pineapple chunks

2 tablespoons canola or extra virgin olive oil

1/2 teaspoon salt and pepper

For the Chicken Skewers

2 pounds boneless, skinless chicken thighs

2 tablespoons canola or extra virgin olive oil

1 teaspoon salt

3/4 teaspoon black pepper

Directions

For the Pineapple BBQ Sauce, combine all of the ingredients in a saucepan, and bring them to a simmer.  Remove the sauce from the heat, and set it aside until you are ready to grill.

For the Pineapple-Pepper Skewers, soak the wooden skewers in water for 30 minutes before skewering to keep them from burning.  Preheat the grill to medium heat.  Toss the peppers, onions, and pineapple in the oil, salt and pepper.  Skewer them, and place them on the grill for 10-12 minutes per side.

For the chicken skewers, cut the chicken thighs into chunks, similar in size, and toss them with the oil, salt, and pepper.  Skewer them, and place them on the grill as well for 6-8 minutes per side.

For the last few minutes of grill, begin brushing the bbq sauce onto the pineapple-pepper and chicken skewers, rotating, until they are coated in the sauce.  Remove them from the heat, and serve over brown rice if desired.