Brownies recipe: Creme de Menthe

Ingredients
* 1 ounce semisweet chocolate
* 1/4 cup butter or margarine
* 1 cup sifted powdered sugar
* 2 tablespoons creme de menthe
* 1/2 cup sifted powdered sugar
* 1/2 cup butter or margarine
* 2 ounces unsweetened chocolate
* 1 cup granulated sugar
* 2 eggs
* 1/4 teaspoon mint extract
* 2/3 cup all-purpose flour

Directions

1. Preheat oven to 350 degree F. Grease a 9x9x2-inch baking pan and set aside. In a medium saucepan melt butter and chocolate over low heat. Stir in sugar, eggs, and mint extract. Using a wooden spoon, beat lightly by hand just until combined. Stir in flour. Spread batter in prepared pan.

2. Bake for 20 minutes. Cool on a wire rack. Meanwhile for frosting, in a medium mixing bowl beat the 1/4 cup butter or margarine until fluffy. Gradually add the 1 cup sifted powdered sugar. Beat in creme de menthe. Gradually beat in about 1/2 cup sifted powdered sugar until the frosting is easy to spread. Spread atop brownies. In a small, heavy saucepan melt semisweet chocolate over low heat. Drizzle atop brownies. Let chocolate set, then cut into bars. Makes 16 bars.

Make-Ahead Tip: Store in an airtight container at room temperature for up to 3 days.

Author:
Zester is a writer of new recipe books, best recipe ebooks ever and own of website : new recipe.
Please visit her website also for weight loss tips.

Chicken Tacos Recipe

These tacos stuffed with chicken, chili pepper, and tomato are easy to make in less than 30 minutes. They're low fat and high flavor -- great for family dinners. If you don't have any leftover chicken to use, buy frozen chopped cooked chicken or rotisserie chicken at your supermarket.

Ingredients

• Nonstick cooking spray
• 1/2 cup chopped onion (1 medium)
• 1 clove garlic, minced
• 2 cups chopped cooked chicken
• 1 8-ounce can tomato sauce
• 1 4-ounce can diced green chile peppers, drained
• 12 taco shells
• 2 cups shredded lettuce
• 1 medium tomato, seeded and chopped
• 1/2 cup finely shredded reduced-fat cheddar cheese and/or Monterey Jack cheese (2 ounces)

Directions

1. Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Add the onion and garlic; cook until onion is tender.

2. Stir in the chicken, tomato sauce, and chile peppers. Heat through.

3. Divide chicken mixture among taco shells. Top with lettuce, tomato, and cheese. Makes 6 servings.

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Healthy Minestrone Soup

By: Patricia Church

THE TORTOISE DIET RECIPE FOR MINESTRONE SOUP

Place all of the following ingredients into a large stockpot:

1 can fat-free chicken broth plus 32 ounces of water ( may delete the broth and instead use three chicken, vegetable or beef bullion cubes, if desired) 2 cans stewed tomatoes, including liquid
1 can great northern beans, garbanzo beans, or cannellini beans, including liquid 1 can kidney beans, including liquid
2 cans cut green beans, including liquid
1 can (12 ounces) vegetable juice (like V-8)
2 stalks celery, diced
3 carrots, cut into bite sized pieces
1 small onion, diced
1 whole bay leaf
2 cloves garlic, cut into fourths and placed into the broth 1 teaspoon oregano
1½ teaspoons dried thyme
2 dashes Worcestershire sauce
½ teaspoon crushed red pepper flakes
Salt and pepper, to taste

Add salt only after the soup has been simmering for 30 minutes or so, after you’ve tasted it, as the liquids already added contain salt.

Simmer for 1 to 2 hours until vegetables are tender.

During the last ½ hour or so of simmering, add 1/4 cup (dry) tiny elbow pasta. During the last 5 minutes of simmering, add 2/3 cup green peas.

Entire recipe = approximately 1,500 calories.

Sprinkle each serving with 2 teaspoons grated Parmesan cheese, if desired (adds 50 calories).

More About Patricia Church: Patricia S. Church RN, BSN, author of The Tortoise Diet invites you to learn more about how she lost 120 pounds. Visit her site at www.wintheracetolose.com