Raspberry Lime Rickey

Raspberry Lime Rickey

adapted from Simply Recipes

When I was little I used to go to my Dad's softball games with him on Sunday mornings. The team would meet at a soda shop in Charlestown before heading to the field in Hyde Park. I frequently got Raspberry Lime Rickeys. It's essentially a raspberry lime soda. I have not seen them in years so I thought I'd try making my own. Wow! I would have liked to garnish with a lime round but I used my only lime for the juice.

Makes 1 serving

2 2/3 Tbsp sugar free raspberry syrup (I used Dolce brand)

2 Tbsp. fresh squeezed lime juice

8 oz. club soda

Lime round for garnish


Combine all ingredients in a tall glass add ice to taste.

Pork Chops with Raspberry Sauce

Pork Chops with Raspberry Sauce

adapted from Taste of Home Simple & Delicious April / May 2015

This simple but elegant recipe is quick for an everyday meal but elegant enough for a dinner party. Serve it with a simple salad and farro or rice pilaf.

Don't have raspberries? Try it with what berry is in season.

served with Farro Pilaf

Makes 2 servings                                                            5 WW pp / serving

2 3 oz. bone-in thin cut pork chops

1 tsp. Montreal steak seasoning
Cooking spray
2 Tbsp. soy sauce
1 garlic clove, minced
1/2 tsp. ground ginger
1 cup fresh raspberries
2 Tbsp. sugar free raspberry jam
2/3 tsp. dried basil

1. Season the pork with the Montreal steak seasoning.
2. In a pan coated with cooking spray, cook the pork chops for 3-5 minutes per side depending on the level of doneness that you prefer.
3. Remove the pork from pan and keep warm.
4. Add soy sauce, garlic, ginger and basil to pan, stirring to loosen browned bits from pan. 
5. Add jam and raspberries; cook and stir 2-3 minutes or until slightly thickened. 
6. Serve the pork topped with the raspberry sauce.

Enjoy!

Chicken with Fresh Mixed Berry Sauce

Chicken with Fresh Mixed Berry Sauce

adapted from Rachael Ray in Season

You can use any combination of berries or just one kind depending on what you have on hand. Frozen berries may be used as well, just make sure there is no sugar added and watch the water content.

Makes 2 servings                                                1 WW Blue point / serving

1/2 cup fresh berries (blueberries, raspberries, blackberries)

2 tsp. sugar substitute

1 Tbsp. water

1/8 tsp. Kosher salt

2 boneless skinless chicken breasts

2 Tbsp. Tastealotta White Balsamic Raspberry or traditional balsamic vinegar

Cooking spray

1/2 medium onion, chopped

1/2  jalapeno pepper chopped

1 small clove garlic, minced

1. In a bowl, toss the chicken with the vinegar and let marinade for at least 10 minutes.
2. Preheat the oven to 425F.
3. In a small saucepan, bring the berries, sugar substitute, water and salt to a boil, stirring often and mashing some of the berries, until a sauce forms, about 3-4 minutes. Remove from heat.
4. In a skillet coated with cooking spray, cook the onion, garlic and jalapeno until the the vegetables soften, about 3-4 minutes. Transfer the mixture to a small bowl.
5. Remove the chicken from the marinade. Season with salt and pepper.
6. Coat the same skillet with additional cooking spray and cook the chicken about 2 minutes per side or until browned.
7. Place the skillet in the oven and cook until cooked through, about 20 minutes.
8. Divide the onion mixture and chicken between plates and top with the berry sauce.

Enjoy!

Raspberry Ice Cream for Dessert

Nick is in charge of the weekly ice cream flavor. It was raspberry for this week. He said it was not as good as the chocolate but he has a scoop of raspberry with a scoop of the chocolate covered in hard shell.

Raspberry Ice Cream

1 pt fresh raspberries
2 large eggs
1 1/2 cup sugar, divided
2 cups heavy cream
1/2 lemon, juiced

1 cup milk

Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing bowl until light and fluffy.. Whisk in thr remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended. Pour in the heavy cream and milk. Whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed. Stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart.