Last year I made a green dinner and we loved it. I love a good excuse to do something silly, like put green food coloring in everything. *(See noted recipes below)
Our meal consisted of:
A green baguette with Parmesan cheese
Green pasta, 
with a *Mushroom Parmesan Sauce, and shredded chicken,
naturally green broccoli,
green grape and kiwi fruit salad (recipe here)
lime-ade,
and *Mint Oreo Ice Cream Cake.
Mushroom Parmesan Sauce
1 can of reduced-fat cream of mushroom soup
1/2 cup fat-free plain Chobani yogurt
1/2 cup skim-milk
1/2 cup shredded Parmesan cheese
salt and pepper to taste
Empty can of cream of mushroom soup into a medium-size sauce pan. At a medium-heat slowly whisk in the Chobani yogurt and skim milk. When it comes to a soft boil add in the Parmesan cheese, stir until the cheese is completely melted. Add salt and pepper to your taste. Either pour on top of your pasta, or fold your pasta in and completely cover.
Mint Oreo Ice Cream Cake
1 package of Oreo's (about 36 Oreo's)
3 Tbsp butter, melted
2 Tbsp. sugar
2/3 cup hot fudge, melted
3 cups mint chocolate chip ice cream, softened
Take your ice cream out of the freezer and let it soften while you're doing the other first few steps.
Crust:
Take 2 of the 3 sleeves of Oreo's and crush them up (I actually did it in the blender so that the crumbs were very fine, but I've also smashed them by hand for a more chunky crust). Melt the butter. Add the butter and sugar to the crushed Oreo mix. Stir until well combined. In a greased pie dish, pat in the Oreo crust.
Filling:
For an extra chocolatey cake, you can do a layer of fudge after the Oreo's, a layer or ice cream, fudge, and ice cream. Otherwise you can just spread out half of the softened ice cream over the Oreo crust, a layer of fudge, and the rest of the ice cream.
Crumble the rest of the Oreo's and sprinkle over top. Put in the freezer for at least 1-2 hours before serving so that it will solidify.
Enjoy!
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