Banana Splits

 This is perfect for summer or anytime.

I’ve used sliced strawberries, but you can use with berries you like.

4 bananas

1 c. each: chopped strawberries, chopped fresh pineapple

3/4 c. chopped nuts
4 - 6  T. Chocolate sauce
Low fat whipped cream
2 - 3 c. Ice cream 

Rinse, remove stems from strawberries. 

Cut strawberries into slices and place in a small clean bowl, set aside.

Open up a small can of pineapple, drain liquid, set aside.

Open up a jar of your favorite crushed nuts, set aside.

Peel bananas. Slice bananas in half lengthwise.

Place bananas in 4 clean dessert dishes. 

Arrange 2 scoops of your favorite ice cream over bananas.

Top banana splits with your favorite toppings.

Serves 4.

Grilled Salmon

 This is perfect for summer or anytime.

4 salmon fillets

1/4 tsp. each: salt, pepper, granulated garlic

2 - 3 T. oil

1 - 2 T. balsamic vinegar 

Preheat grill pan to medium high heat, lower heat to medium low, add oil.

Add salmon to pan, sprinkle salt, pepper and garlic on both sides of fish.

Grill salmon on 1 side for 5 - 8 min. 

While fish is cooking, spoon some of the vinegar over the fish. 

Flip fish on other side and cook fish for 5 - 8 min more. Spoon some of the vinegar on top of fish.

When salmon is finished cooking, turn off stove and let fish rest for a few minutes before serving.

Serves 4.

Chicken Kabobs

 This is perfect for the 4th of July, summer, tailgating, game day or anytime.

I’ve used a grill pan, this is great on an outdoor grill or under the broiler too.

1 1/2 - 2 lb. boneless skinless chicken thighs

1 large onion, cut into 36  1 - 2 inch pieces

2 large bell peppers, cut into 36  1 - 2 inch pieces

36 cherry tomatoes

1/3 c. olive oil

juice & zest of 1 lemon

1 - 2 cloves garlic, crushed & chopped

1/4 - 1/2 tsp. each: dried parsley, oregano, dried basil

1/4 tsp. each: salt, pepper

Place 12 wooden skewers in a baking dish with cold water to soak for at 1 least hr. 

This will prevent skewers from burning.

Peel, rinse and chop onion into 1 - 2 inch pieces

Place into a clean bowl, set aside.

Rinse tomatoes under cold water and place into bowl with onions.

Rinse, seed, chop peppers into 1 - 2 inch pieces, place in bowl with tomatoes and onions.  

Cover bowl with plastic wrap and place bowl in refrigerator until you’re ready to assemble skewers.

Peel, crush, chop garlic.

In a measuring cup combine: 1/2 of the oil, salt, pepper, herbs, garlic.

With a zester, zest lemon into measuring cup. 

Cut lemon in half and through a sieve, squeeze lemon into measuring cup. Stir with a clean fork to mix.

On a clean cutting board, cut chicken into 1 - 2 inch (36) pieces and place into a clean bowl.

Pour oil mixture over chicken and toss to coat. 

Cover bowl with plastic wrap and place in refrigerator to marinate for a few hrs.

To assemble skewers:

Remove bowl with vegetables & meat from refrigerator.

Remove skewers from water.

Preheat grill pan to medium high heat, lower heat to medium low, and add oil.

Thread meat and vegetables onto skewers, place skewers on grill on 1 side for a few minutes. 

Rotate skewers to evenly cook on all sides for a few minutes or until done.

Serves 4 - 6 (2 - 3 skewers each).