Chicken & Pepper Skillet

South Beach Diet Friendly (Phase 1)
Adapted from Food.com

1 tbsp olive oil
12 oz boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, finely minced
3 bell peppers, cut into thin strips  (red, green, and yellow)
8 mushrooms, thickly sliced
1 medium onion, sliced
1 tsp ground cumin
1 1/2 tsp dried oregano
3 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
1/4 tsp salt
fresh ground black pepper
1 tomato, diced

In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.

Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.

Add lemon juice, parsley, salt and pepper; toss to combine well and serve topped with tomato.

Cinderella

Ice cubes
2 measures orange juice
2 measures pineapple juice
1 measure lemon juice
1/2 measure gomme syrup
1 measure soda water

Half fill a cocktail shaker with ice cubes. Add the pineapple and orange juice, lemon juice and gomme syrup. Shake well and strain into an ice filled glass. Top up with soda water. Decorate with a slice of lemon.

Raspberry Lemonade Slush

46 oz pineapple juice
12 oz lemonade concentrate
6 oz lemon juice 

3 pkg raspberry Kool-aid
4 cups sugar
2 pkg frozen raspberries

Mix all ingredients together and pour into 9”x13” pan. Freeze until slushy. Serve in cold glasses.

Raspberry Lemonade

8 – 8 oz servings

10 oz frozen, sweetened raspberries in syrup, thawed
2 cups water
1 cup sugar
4 cups ice
3-4 lemons
Scored lemon slices, fresh raspberries and fresh mint leaves (optional)

In microwave-safe bowl, combine raspberries, water and sugar. Cover and microwave on high 4 minutes or until boiling. Whisk mixture to break up raspberries.

Place ice in pitcher. Strain raspberry mixture over ice. Juice lemons to measure ¾ cup juice; add to raspberry mixture in pitcher. Add enough additional cold water to make 2 quarts; chill.

Serve lemonade over ice. Garnish with scored lemon slices, fresh raspberries and mint leaves, if desired.