We all love gathering but it can become overwhelming when you are trying to stick with a routine or eat healthier! Here are two delicious options that everyone is sure to love!
RAINBOW CHICKEN SKEWERS WITH PESTO SAUCE
2 boneless skinless chicken breasts
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1/2 red onion
SPICY PESTO SAUCE INGREDIENTS
1 garlic clove
1 bunch fresh basil leaves
1/2 jalapeno pepper
juice 1/2 lemon
salt and pepper
Cut the chicken, peppers and onion into similar 1-inch pieces. Thread them on skewers, alternating the chicken chunks with the peppers and onions in any pattern you like.
Make the pesto sauce by putting the garlic, basil, jalapeno and lemon juice in a small food processor (or a blender) and processing until minced. Add enough olive oil to make a loose sauce. Season with salt and pepper to taste. Keep refrigerated until needed.
Put the chicken skewers on a baking sheet and brush lightly with olive oil. You can then place them on the grill and cook until the chicken reaches an internal temperature of 165F. (If you'd prefer, you can also do this recipe with the oven. First, place the pan on the highest rack and broil on high for about 10 minutes. Then, turn the skewers over. Place a muffin tin or something similar on the oven rack, and then put the baking sheet on top so that skewers are close to the top. Watch them carefully and let them cook until they are nicely charred and have reached an internal temperature of 165F.)
Serve the skewers with the pesto sauce on the side, or drizzle it over.
RED, WHITE AND BLUEBERRY CHEESECAKE CUPCAKES
12 reduced fat vanilla wafers
8 oz. 1/3 less fat cream cheese, softened
1/4 cup sugar
1 tsp. vanilla
6 oz. fat-free vanilla Greek yogurt
2 large egg whites
1 tbsp. all purpose flour
8 oz. strawberries, hulled and thinly sliced
8 oz. blueberries
Preheat the oven to 350F.
Line cupcake tin with liners, and place a vanilla wafer at the bottom of each liner.
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.
Gradually beat in fat free yogurt, egg whites, and flour. Do not over beat.
Pour into cupcake liners filling half way.
Bake 20-25 minutes, or until center is almost sets.
Cool to room temperature, then chill at least 1 hour in the refrigerator.
Before serving, top with fresh strawberries and blueberries.