When we lived in North Dakota a woman named Betty Lou made the hands down, best, (should be) award winning rhubarb dessert ever. It was tart, yet sweet and the shortbread cookie style crust was buttery and flaky. We enjoyed it several times at her home and at potluck dinners -- she always took home a clean dish as there was never a single bite left. When I asked her about the recipe, she handed me a yellowed newspaper clipping that had been hand edited to double the recipe. I asked for a pen and paper to write down the information. "No, no. Just take it. I know how it's done," she replied. Once home I immediately attached it to a recipe card and covered it in plastic, knowing that this would be a family heirloom. It is!
As I was walking through the produce department while picking up a few items for dinner, a couple boxes of beautiful figs caught my eye. They were perfectly ripe.
Now you have to understand that dessert is not a regular occurrence at our table, not because we don't like it ... trust me, my kids would have dessert after every meal, including breakfast if I'd let them ... but because most of the desserts that we yearn for are rich, creamy, high calorie, high fat, decadent plates that delight all the senses.
This one's for a busy when there's little time to cook ... or when it's 104 degrees out and you don't want to turn on the stove or oven.
1 crock pot
1 bottle of Fat Free Italian Dressing
4 or 5 boneless, skinless chicken breasts
Before work: Plug in and turn on crockpot (don't laugh...it doesn't work if you don't plug it in...don't ask!); place chicken breasts in crockpot; pour entire bottle of dressing over the chicken breasts; go to work.
After work: Open a bag of salad, remove chicken from crock pot. Serve with a fresh green salad or a seasonal steamed veggie.
It doesn't get much easier than this -- and talk about quick, easy, and low fat/low calorie -- save the extra time, energy and calories for ice cream...oops, I mean walking.
For what it's worth...make a double batch and make chicken salad for lunch the next day, shred chicken and make enchiladas, or eat with your fingers for an evening protein snack at 125 cal.