Dark Chocolate Cream Pie

 Ingredients

• 1 ready made graham cracker crust
• 8 oz. cream cheese, softened
• 1/2 cup powdered sugar
• 1 1/2 cups (1 pkg.) sweetened dark chocolate chips
• 1/3 cup heavy cream
• 8 oz. container of Cool Whip, softened
• *Whip cream for topping

Melt chocolate and heavy cream in the microwave for about 45-60 seconds. Remove from microwave and stir until chocolate is completely melted, created a chocolate ganache. If needed, heat for an additional 10 seconds. 

With a mixer, cream softened cream cheese and powdered sugar together. Add chocolate ganache, reserving out about 1/4 cup for the drizzle on top of the pie, and mix again until all combined. 

Still using the mixer, on low speed, add in Cool Whip. Once combined, pour filling into crust. 

If 1/4 cup chocolate for drizzle has thickened, place back in microwave for 10-15 seconds to liquify. Place melted chocolate in a plastic bag and then cut a small hole in one corner of the bag. Drizzle chocolate over pie in the pattern of your choice. 

Refrigerate pie for at least 4 hours before serving. 

Enjoy! 

Chicken Pesto Sandwich

 Ingredients

• 2 cups shredded chicken breast
• 1/4 cup Greek yogurt
• Salt and pepper, to taste
• 1 baguette, cut into 3-4 equal pieces, toasted
• 2 cups arugula
• 2 Roma tomatoes, thinly sliced
• 8 oz. mozzarella, sliced

For the Basil Pesto

• 1 cup fresh basil leaves
• 3 cloves garlic, peeled
• 3 Tablespoons pine nuts
• 1/3 cup grated Parmesan
• Salt and pepper, to taste
• 1/3 cup olive oil

To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. 

In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper. 

Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture. 

Enjoy! 

Grilled Chicken Kabobs with Greek Salad

 Ingredients 

For the Kabobs: 

• 8 oz. plain Greek yogurt
• 1 Tablespoon dried oregano 
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon fresh cracked black pepper
• 1 lemon, zested and juiced
• 1 1/2 pound boneless skinless chicken breast, cut into 1 inch cubes
• 1/2 large red onion, cut into wedges
• 2 Roma tomatoes, cored, seed, and cut into wedges (or a container of cherry tomatoes)
• Wooden skewers, soaked in water for at least 30 minutes prior to grilling

For the Salad:

• 1/2 cup extra virgin olive oil
• 2 Tablespoons fresh lemon juice (1/2 large lemon)
• 2 cloves garlic, minced or grated
• 1 Tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 10 oz chopped Romaine lettuce
• 2 Roma tomatoes, seeded and diced
• 1 medium English cucumber, diced
• 1/2 large red onion, thinly sliced
• 3/4 cup kalamata olives, pitted and cut in half (optional)
• 4 oz feta cheese crumbles

In a medium bowl, combine the Greek yogurt, oregano, onion powder, garlic powder, salt, pepper, lemon zest, and juice. Stir well. 

Place the marinade and chicken breast cubes in a large plastic bag. Mix well with your hand and place in the refrigerator for 1 to 4 hours. 

When ready to grill, prepare the grill by lightly oiling the grates and set to medium-high heat. 

If using wooden skewers, prepare them by soaking in water for 30 minutes. 

Thread the chicken on the skewers alternating with the red onion and tomato wedges until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers. Discard the remaining marinade. 

In a small mason jar (or small bowl) combine the extra virgin olive oil, 2 Tablespoons lemon juice, minced garlic, red wine vinegar, and oregano. Shake (or stir) to combine well.

Place the lettuce, tomatoes, cucumber, red onion, and olive in a salad bowl. Pour the dressing over and toss to combine. Sprinkle with the feta crumbles. Place salad in the refrigerator. 

Grill the chicken, turning often, so each side has light grill marks, about 10-15 minutes or until the chicken reaches 165 internal temperature. 

Serve the kabobs over a place of the Greek salad. 

Enjoy!