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A root beer float for adults is still a regular root beer float, but we have an alternative option exclusively for adults.. one with hard liquor.  Yeah it’s pretty great to be a grown-up sometimes..

Ingredients:

Crushed ice
1.5 oz Pinnacle whipped vodka (they sell them in smaller bottles if you dont want to commit to a whole bottle)
6-8 oz. root beer, Dr. Pepper, or Coke- whatever you prefer
whipped cream
1-2 marchino cherries

Fill tall glass with  ice, add vodka and root beer. Stir. Top with whipped cream and cherries.  Serve with a straw.

 This is quite a treat for summer and tastes exactly like a regular float.  I suggest you TREAT YO SELF

 

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This recipe hits the nail on the head.  The salty, savory marinated chicken combined with colorful veggies and cashews over rice creates the quintessential stir fry dish.  SO GOOD.  I have a salt tooth from time to time and this is the meal that brings it on home.

Ingredients:

1 lb of chicken breast, cut into 2 inch pieces
1/4 cup soy sauce
1 tbsp sherry
1/2 tsp ground ginger
2 cups broccoli florets
1 cup miscellaneous veggies (snow peas, carrots, etc. whatever you want to add)
1/4 cup canola oil
1/2 tsp garlic powder
1 cup whole cashews
cooked white rice

Directions:

1. In a medium bowl, whisk together the soy sauce, sherry and ground ginger. Add chicken pieces and stir to evenly distribute the marinade. Let the chicken stand for 10 minutes while you prep the veggies.

2. Steam veggies however you prefer til they are tender but not too soft.  Set aside.

3. Now for the fun:  mix half of your canola oil with garlic powder in large skillet or wok on medium-high heat. Add cashews and stir continuously for 3 minutes.  Immediately transfer cashews to a bowl and set aside.

4. Reduce heat to medium.  Add the remaining canola oil to the pan and stir in the chicken and veggies.  Stir constantly for 5-6 minutes until the chicken is cooked all the way through.  Stir in the cashews and take off heat.  Serve immediately over rice.

Adapted from: half hour meals

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Skinny Mini Chipwich

May 9th, 2013

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Of the several hundred vices I’ve accumulated in my lifetime (I’m a very weak human being), the chipwich is arguably in the top 20 behind bleeding steak and red wine.  At 400-600(!) calories a pop, I really can’t afford to have a weekday ice cream monstrosity without feeling a bit slow and gross.

Enter the healthy chipwich.  I’ve seen a few recipes for healthy 3-ingredient cookies floating around on Pinterest and decided that those cookies with any frozen yogurt (vanilla, coffee, chocolate, etc) would be outstanding.  AND IT WAS.

Makes 6 chipwiches

Ingredients:

1 large banana
1/2 cup oats
1/4 cup mini chocolate chips
vanilla frozen yogurt or low fat ice cream

Directions:

1. Preheat 350 degrees. Mash banana until smooth. Stir in oats and chocolate chips.

2.  Set up greased cookie sheet or sheet with tin foil or parchment paper. spoon out a flat tablespoon for each cookie and place on sheet. Should be about 12 cookies.

3.  Bake for 15 minutes. Remove and let cool for 5 minutes then flatten cookies by pressing down with a spatula (more cookie surface area=more ice cream).  Let cookies cool to room temperature.

4.  Using a regular spoon, scoop out frozen yogurt/ice cream to desired thickness and form with fingers (think: hockey puck). Place on one cookie and press second cookie over ice cream.  Wrap chipwiches in saran wrap and put in freezer for at least 2-3 hours. Enjoy!

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I calculated these to be about 100-120 calories each.  So that’s pretty good, right?

I can’t wait to make several variations of this including:

  • banana-oat-walnut with chocolate yogurt
  • banana-oat-peanut butter with vanilla yogurt
  • banana-oat-butterscotch chip with coffee yogurt

Welcome to the Summer of the Chipwich, everyone.