Peach Glazed Chicken with Lime Rice

My husband found this and I was skeptical. I don't usually like fruit with my meat, but this was so good! I used nectarines becuase we had a bag of ripe ones and it was amazing. I'll make extra salsa next time because it went too fast. Serves 4.

Peach Glazed Chicken with Lime Rice

Jalapeno Peach Salsa

2 peaches or nectarines, peeled and diced

2 jalapeno peppers, seeded and diced

2 garlic cloves, minced

1 shallot, diced

1/3 c chopped fresh cilantro

1-2 limes, freshly squeezed

salt and pepper

1. Add ingredients to a bowl. Add salt and pepper to taste; stir to combine. Cover and refrigerate until ready to use.

Cilantro Lime Rice *

2 c jasmine rice

3 c water or chicken stock

1 Tbsp butter

salt and pepper

2 limes, zest freshly grated

3 Tbsp fresh lime juice

3/4 c chopped cilantro

1. Heat water or chicken stock in a suacepan over medium heat until boiling. Add rice, butter, and a big pinch of salt and pepper. 

2. Bring to a boil then reduce to a simmer and cover. Cook 12-15 minutes, or until liquid is absorbed. 

Instant Pot Instructions: Place ingredients in pot, twist lid in place, and press 'rice". Natural or slow release once done.

Chicken

2 lbs boneless, skinless chicken breasts

salt and pepper

1 tsp smoked paprika

1 tsp garlic powder

2 peaches or nectarines

1/4 c peach preserves

2 Tbsp apple cider vinegar

1. Preheat grill to high.

2. Season the chicken all over liberally with salt, pepper, smoked paprika, and garlic powder. Slice the 2 peaches or nectarines in half and sprinkle with salt and pepper.

3. Place the chicken on the grill and cover. Grill for 5-6 minutes, the flip and grill for another 5-6 minutes. Brush one side with peach preserves mixture and grill for 1 minute. Flip and brush the other side, grilling for another minute. Repeat this one or two more times.

4. Place the 2 peaches or nectarines on the grill, 1-2 minutes on each side.

5. Remove the chicken (and peaches or nectarines) from the grill and let them rest for 5-10 minutes. Slice the chieken and peaches or nectarines and serve with salsal adn rice.

* I also have a cilantro lime rice recipe.

 

Tamara's Chicken Caesar Wraps

I had a delicious Caesar wrap from Chili's years ago, which is where I got the inspiration. My kids LOVE this and so do I. And it's easy to make! My youngest likes the salad on the side, but he still eats all of it. You can use leftover grilled chicken or make it just for this meal. You don't even need to add anything because you have all four food groups, but it is good with a green smoothie. Half of a head of lettuce seems extreme for each one, but trust me...it's necessary and delicous. Serves 4.

Tamara's Chicken Caesar Wraps

2 large chicken breasts

2 Tbsp avocado or olive oil

1 Tbsp smoked paprika

1 1/2 tsp garlic salt 

1/2 tsp dried parsley flakes

1/2 tsp pepper, to taste (or more if you like spice)

4 burrito-sized flour tortillas

1 c shredded or sliced cheese

2 heads romaine lettuce

1/4 c creamy Caesar dressing*

Optional toppings: sliced avocado, sliced tomato, sliced cucumber, sauteed mushrooms

1. Preheat the grill to 375 degrees, or medium to medium-high. 

2. Cut chicken breasts in half length-wise (two long skinny pieces, each wrap will get a long skinny piece) and place in medium bowl. Drizzle oil over top. Sprinkle garlic salt and pepper over top. Toss to coat thoroughly with oil and spices (I use my hands but you can use tongs or a large spoon). This is where you can be creative and use any other spices you love. Place on preheated grill and cook 6-8 minutes on each side, or until center is no longer pink. Set aside about 10 minutes. Slice breasts into 1/2" strips, keeping each breast piece separate.

3. Meanwhile, wash and chop both heads of lettuce. Place in a large bowl and drizzle with dressing. (*my favorite is Ken's Steak House brand; add more or less to liking). Toss to coat then set aside.

4. Set oven to broil. Place one tortilla on a 1 1/2 foot long sheet of aluminum foil (or baking sheet). Spread sliced chicken breast (1/2 of a breast) along the center of the tortilla. Sprinkle with 1/4 cup cheese. Set under broiler; check after 1 minute. Once cheese is melted, remove from oven and set on plate; repeat until all tortillas have 1/2 of a chicken breast and melted cheese down the center. (You could microwave them, but  no more than 30 seconds per tortilla.)

5. Place the dressing-coated lettuce in the center of the tortilla, diving equally between the four plates. Add sliced avocado, tomato, and/or cucumber if using. Fold in half like a taco (my preference) or a burrito (my kids's preference). Serve immediately and enjoy!

* I use Ken's Steak House creamy caesar and we all love it.

Smoked Mahi Mahi

I love mahi mahi. It's healthy, delicious, more firm than other fish, and lacks that fishy taste (and super easy to make). My kids LOVED it, too! You can season anyway you like; the lemon pepper is a suggestion. Serve with sliced lemon, coconut rice and a steamed veggie. Serves 6. 

 Smoked Mahi Mahi 

 6 mahi mahi cuts 

 Olive oil, for coating 

 lemon pepper 

 garlic salt 

 1. Preheat smoker to 250 degrees; make sure the grates are clean. 

2. Pat mahi mahi cuts dry with paper towel and coat in olive oil. Sprinkle both sides with lemon pepper; set aside until smoker reaches temperature. 

3. Place oiled and seasoned steaks on grill and close lid. Smoke 45 minutes to an hour, or until internal temperature reaches 145 degrees. Serve immediately.

Tuna poke bowl meat

Poke bowls are so healthy and delicious*! For those of you who don't know, they're warm rice with cold, raw (marinated) fish and veggies on top. It's basically a sushi bowl. We ate them as often as possible while we lived in Japan. This tuna recipe was SO GOOD. Next on my to-do list is find a sticky rice recipe. (For the first go-round we used sticky rice bowls you heat in the microwave from Costco.) Use any veggies you want, really, but my favorites are avocado (pretty much a must-have), shredded/thinly sliced carrot, diced cucumber, and sliced green onion. One restaurant in Japan even cracked a raw egg onto the hot rice. It was...kinda good, but I'm not trying it at home. Be creative! The kids don't love raw fish but they ate what they "had" to. Serves 4.

Tuna Poke Bowls
1 lb. sushi-grade tuna
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. rice vinegar
1 tsp. honey
4 c cooked sticky rice (warm)

Spicy Mayo
1/4 c. light mayonnaise
1 tsp siracha

Toppings
2 avocados, peeled and sliced
1/2 c peeled, shredded/sliced carrot
1 c peeled, diced cucumber
1/4 c sliced green onion
1 Tbsp. black sesame seeds

1. Dice tuna into 3/4" cubes. Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine; let sit (marinade) while preparing veggies and spicy mayo.

2. Spicy Mayo: Add mayonnaise and siracha to a small bowl. Stir to combine; season with salt and pepper. If you want it spicier, add more siracha. Spoon into a plastic bag; cut a small corner tip off. Set aside.

3. Divide evenly between 4 bowls: cooked rice, top with tuna, sliced avocado, carrot, and cucumber. Sprinkle green onion and sesame seeds over top. Squeeze spicy mayo over all. Serve immediately.

*1 bowl has 490 calories, 60 g carbs, 10 g protein, 25 g fat, 4 g sat. fat, 2 mg cholesterol, 649 mg sodium, 754 mg potassium, 12 g fiber, 3 g sugar, 147 vitamin A, 12 mg vitamin C, 63 mg calcium, 3 mg iron.

Grilled Hawaiian Chicken Teriyaki Bowls

My husband doesn't get overly excited about dishes too often, but he did about this one. We ALL loved it but my 5 year old. Coconut rice is the only rice my kids will eat, and the sauce? YUM! You could probably add whatever veggies you wanted and it'd still be amazing. Don't use chicken and it's vegetarian. Use gluten-free soy sauce so it's gluten free. YUM! Thank you, Lauren Allen, for this amazing recipe! Serves 4.

Grilled Hawaiian Chicken Teriyaki Bowls

6 boneless, skinless chicken tenders
1 zucchini, sliced into chunks
4 mini bell peppers, or 1 large, seeded and cut in half
1 small or 1/2 large pineapple, peeled and cut into spears
1 small onion, sliced into wedges
1/2 c toasted sweetened coconut flakes, optional

Coconut Rice - (you can use my coconut rice or this one)
2 c water
1-15 oz. can coconut milk
2 tsp light brown sugar, packed
1 tsp salt
2 c white or jasmine rice

Teriyaki Sauce

1 c water

2 Tbsp. cornstarch

3/4 c brown sugar

1/2 c soy sauce

1/2 c pineapple juice, or orange juice

1 tsp garlic powder

3/4 tsp ground ginger

For the coconut rice:
1. Stir the water, coconut milk, sugar, salt and rice into a rice cooker. OR
Add the water, coconut milk, sugar and salt into a a large saucepan; bring to a boil then stir in rice. Return to a boil.
2. Reduce heat to low and cover; cook for 20 minutes. Remove from heat source and let sit at least 10 minutes.

For the Teriyaki Sauce:
1. In a small saucepan, dissolve corn starch into the water. Turn burner to medium and stir in brown sugar, soy sauce, pineapple juice, garlic powder, and ground ginger. Bring to a boil; turn down heat and simmer 4 minutes.
2. Pour 1/2 of the sauce over the chicken and marinate at least 15 minutes (at least 30 minuets if you're using chicken breast halves).

GRILL:
1. Spray grill with cooking spray and heat to medium heat (350 degrees).
2. Coat vegetables and pineapple lightly in olive oil. Grill vegetables for 4-5 minutes on each side. Cook pineapple 3 minutes on each side. Set aside.
3. Grill the marinated chicken 2-3 minutes each side, or until no longer pink inside. Let rest 5 minutes before slicing into thin strips.

To Serve:
1. Add coconut rice to each bowl.
2. Top with grilled veggies, pineapple and chicken.
3. Drizzle teriyaki sauce on top.
4. Sprinkle with toasted coconut, if desired.
Serve immediately and enjoy!

Baked Salmon with Tropical Rice

We LOVED this salmon. I bought a brand that runs a little too fishy for my taste, but this masked it so well. Even my husband, a non-fish lover, moaned in delight. Low calorie dish that even my kids loved. I thought the mango would be too much but I wanted a piece in every bite. I made some coconut rice and it was perfect! Thanks Joanna for the recipe! Makes 4-4 oz fillets.

Baked Salmon with Tropical Rice

2 Tbsp cracked coriander seed or 2 tsp ground coriander
1 Tbsp packed brown sugar
1 tsp lemon-pepper seasoning
4 4-oz salmon fish fillets, or 1-16 oz fillet
1 Tbsp melted butter
2 c cooked white or brown rice
1 large mango, peeled, pitted and diced
1 Tbsp finely chopped fresh cilantro
1 tsp grated fresh lemon peel
Lemon wedges

1. Preheat oven to 450 degrees. Lightly grease 9x13 baking dish; set aside.
2. Combine coriander, brown sugar and lemon-pepper seasoning in a small bowl; blend well.
3. Place fish (skin down if applicable) in prepared baking dish. Brush top and sides of each fillet with melted butter. Sprinkle fish evenly with coriander spice mixture, gently pressing into fish.
4. Stir the mango, cilantro and lemon peel into the rice. Spoon rice mixture around fish in the baking dish.
5. Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut fish into 4 pieces, if using 1-16 oz fillet. Divide rice between 4 serving plates and place fish on top.

Smoked Salmon Sushi Roll

I crave sushi fort nightly and it gets pretty pricey. The thought of making it myself has intimidated me far too long. These rolls were SO incredibly easy and delicious! Tempura style makes it 200x better. It's cheaper than a restaurant and just as good. Note that you have to cook the rice ahead of time so it can  mostly cool off. I only had one choice of seaweed wraps that I could find and thankfully they were awesome. Makes 6 rolls. Serve with soy sauce, pickled ginger, and a dollop of wasabi for dipping.

Smoked Salmon Sushi Roll

2 c Japanese sushi rice
2 c water
1/4 c brown sugar
6 Tbsp rice wine vinegar
6 seaweed sheets
8 oz smoked salmon, cut into long, thin strips and separated into 6 portions
1 avocado, peeled, pitted, sliced thin and separated into 6 portions, optional
1/2 cucumber, peeled, sliced thin and separated into 6 portions
1/4 c 1/3 less fat cream cheese, cut into thin slices
wasabi sauce or paste, optical
soy sauce, for dipping

1. Cook rice in rice cooker or on stove according to directions with 2 c water and brown sugar. Add rice wine vinegar to hot rice. Spread on large plate to cool. Cut into 6 equal wedges like you would a pie.
2. If using bamboo mat, place plastic wrap on top of it. If not, just use plastic wrap. Place 1 seaweed sheet on plastic wrap. Place 1/6 of rice on top and press as flat as possible, leaving at least 1/2 inch on top and bottom uncovered for sealing. At this point you can carefully turn wrap over so the rice is on the outside (sprinkle with toasted sesame seeds first, if desired), or leave the rice on the inside. Add a line of salmon, avocado, if using, cucumber and cream cheese to the rice, close to the bottom for easier rolling. You could even add a thin line of wasabi to add some spice. Otherwise, serve a dab in your soy sauce for dipping.
3. Slightly wet top of seaweed with wet fingertips. Roll from bottom, closing as tightly as possible. Cut roll into pieces (about 10); repeat for all 6 sheets. Serve immediately.

Garlic and Basil Chicken Thighs

This is super easy, light, tasty and healthy. I served it with rice (poured the yummy juices over it..mmmm) and I loved everything about it. My kids loved it, too! I'm sure it'd be just as great with chicken breasts. Tweaked a recipe from allrecipes. Serves 6 to 8.

Garlic and Basil Chicken Thighs

8 chicken thighs

salt and pepper, to taste

1/2 large onion, diced

1/4 c fresh basil, chopped

3 cloves garlic, minced

2 tsp fresh rosemary, chopped

1 1/2 c chicken broth

3 c carrots, diced

1 c mushrooms, quartered

1. Preheat oven to 375 degrees.

2. Place chicken in 9x13 baking dish. Sprinkle both sides of each thigh generously with salt and pepper. Top with onion, basil, garlic, rosemary, chicken broth, carrots and mushrooms. Cover with aluminum foil.

3. Bake in preheated oven until chicken is no longer pink, about 1 hour. Remove foil and bake until tops of chicken are browned, about 15 minutes more.

Blackened Mahi Mahi with Mango Sauce

I like fish and this recipe is light and fun with the right amount of sweetness. Found it on allrecipes and tweaked it. Serve with a bed of rice pilaf and steamed veggies. Serves 4.


Blackened Mahi Mahi with Mango Sauce

4 Tbsp olive oil, divided
1/4 c diced onion
3 Tbsp brown sugar
1 mango, diced
1/2 15-oz can pineapple chunks, drained
1/4 c red wine or beef broth
4 4-oz mahi mahi steaks
salt and ground back pepper, to taste
1/4 c blackening seasoning*

1. Heat 2 Tbsp oil in large skillet over medium heat. Add onion and stir until softened, about 4 minutes. Add brown sugar, stirring until it dissolves; about 1 minute. Add mango, pineapple and red wine or beef broth. Simmer until hot, 3 to 5 minutes. Transfer to a mixing bowl and return skillet to stove.
2. Heat 2 Tbsp olive oil in skillet. Sprinkle both sides of mahi mahi steaks with salt and black pepper. Coat steaks entirely with blackening seasoning. Cook steaks in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Add steaks to plates and cover each with mango salsa. Serve immediately.

* You can make your own blackening seasoning by mixing 1 1/2 Tbsp paprika, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp ground thyme, 1 tsp ground black pepper, 1 tsp cayenne pepper, 1 tsp dried basil, 1 tsp dried oregano. Store extra in an air tight container and a cool, dark place.

Baked Teriyaki Chicken

I loooove chicken teriyaki and this recipe is delicious without being too overpowering like some I've tried. Found online (allrecipes?). Perfect with rice and a steamed veggie. Makes 8-12 thighs.

Baked Teriyaki Chicken

8-12 chicken thighs
1 Tbsp cornstarch
1 Tbsp cold water
1/2 c white sugar
1/2 c soy sauce
1/4 c apple cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp ground black pepper

1. Lightly grease 9x13 baking pan; set aside.Rinse chicken thighs, making sure to remove any skin, and pat dry; place inside greased pan.  Preheat oven to 425 degrees.
2. In a small saucepan over low heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens an bubbles.
3. Brush chicken with sauce. Turn pieces over and brush again.
4. Bake in preheated oven for 30 minutes, brushing with sauce halfway through. Turn chicken over, brush with sauce and bake another 30 minutes, brushing halfway through, or until no longer pink and juices run clear.

Corn Cob and Zucchini Soup

I love to find new, healthy and delicious ways to use the zucchini in my garden. This recipe was in one of my BHandG magazines and boy am I glad I found it. It is served with biscuits that I found disgusting, but would be perfect with Bisquick garlic cheese biscuits (or any bread of your choice). Serves 6.

Corn Cob and Zucchini Soup

8 c chicken broth
4 ears sweet corn, husks and silks removed
1 bunch green onions, sliced
1 medium zucchini, sliced
2 c chopped cooked chicken
garlic salt and red pepper sauce, optional

1. Pour broth into large saucepan. Cut kernels from corn cobs. Add kernels and cobs to broth. Add onions, zucchini and chicken. Bring to a boil; reduce heat.
2. Simmer, covered, 10 minutes or until vegetables are tender. Discard corn cobs. Season with garlic salt, if desired, and a few dashes of red pepper sauce.

Puerto Rican Shredded Pork

I found this beauty in one of my issues of Better Homes and Gardens. It didn't smell great (oj with pork?) but it was soooooo delicious as taco meat! I sprinkled cheese on a couple corn tortillas, added some meat and microwaved 30 seconds to melt the cheese and soften the tortillas (I would've spread some refried beans first if I had some). Then topped with sour cream and salsa or pico de gallo. mmmmmmmm...drooling here. Serves 4-6.

Puerto Rican Shredded Pork

2-3 lb pork boneless sirloin roast, trimmed and tied with twine if necessary
1 Tbsp olive oil
4-5 cloves garlic, minced
1 Tbsp cumin
1/2 Tbsp coarse salt
1 tsp dried oregano
4 oranges, juiced or 1 c orange juice
4 limes, juiced or 1/2 c lime juice

1. Cut 4-5 holes in pork with sharp knife; stuff with half the crushed garlic. Warm oil in large skillet over medium-high heat. Add pork and brown on all sides, 6-8 minutes. Place in slow cooker, upside down (sounds weird but trust me here).
2. Combine remaining ingredients in blender and blend 3-5 seconds until evenly combined. Pour liquid mixture over pork and let marinade 10 minutes. Flip roast over. Cook 8 hours on low.
3. Remove pork from slow cooker; set aside. Remove 1 cup liquid; set aside then pour remaining liquid down the drain. Return pork and 1 c liquid, shred pork and continue to cook 20 to 30 minutes longer. Just enough time to set the table and get your fixings ready.

Serve in lettuce wraps or corn tortillas. Top with pico de gallo, chopped cilantro and avocado.

Minestrone with Italian Sausage

I like minestrone. Add Italian sausage and I LOVE minestrone! :) This was hearty and delicious. I added extra sausage (because it's awesome) and and extra zucchini since I had one from my garden I needed to use up. Obviously you could make this without the sausage to make it vegetarian, which is a little different than my slow cooker version. I got this out of Betty Crocker Annual Recipes 2005 recipe book. Serve with warm bread. Serves 6.

Minestrone with Italian Sausage

1 Tbsp olive oil
1 lb sweet Italian sausage
1/2 c onion, chopped
1 c carrot, peeled and chopped (about 2 medium)
2 tsp dried basil
2 tsp garlic, minced
3 14-oz cans beef or chicken broth
1 14.5-oz can diced tomatoes, undrained
1 15-oz can great northern beans, rinsed and drained
1 c uncooked small elbow macaroni
1 medium zucchini, cut in half lengthwise and cut into 1/4" slices
1 c frozen cut green beans or 1 14-oz can, rinsed and drained

1. Heat oil in large dutch oven over medium-high heat. Cook sausage, onion, carrots, basil and garlic in oil 5 to 7 minutes, stirring frequently, until sausage is no longer pink.
2. Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 7 to 8 minutes, stirring occasionally.
3. Stir in macaron, zucchini and green beans; heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and noodles are cooked.

Boneless Pork Chops in Mushroom Sauce

I love pork chops and I love mushrooms; I found a way to combine them that is supremely delicious and easy to boot. Pour the yummy mushroom sauce over your rice or mashed potatoes as well as the pork. mmmmmm....My kids LOVED it. Serves 4.

Boneless Pork Chops in Mushroom Sauce

2 Tbsp olive oil
1/2 c onion, diced
2 cloves garlic, minced
4 boneless pork chops
1/2 tsp salt
ground black pepper, to taste
1/2 c chicken broth
8 oz mushrooms, sliced
2 Tbsp fresh parsley, chopped

1. Heat olive oil in large skillet* over medium heat. Add onion and garlic, stirring frequently for 4 minutes.  Add pork chops. Sear on each side for 2 minutes, sprinkling salt and pepper on each side. Add chicken broth and sprinkle mushrooms and parsley over top and around chops.
2. Once liquid is boiling reduce heat between low and medium-low and cover skillet. Turn chops after 15 minutes. Re-cover and cook another 15 minutes or until juices run clear and the center is no longer pink (I always cut the thickest one almost in half to make sure it's done).
3. Test liquid before serving, careful not to burn your tongue. Add more salt and/or pepper, if desired. Serve immediately.

* Preferably a skillet with a lid, though for years I used aluminum foil and we survived.

Chili

UPDATED 2020 I've never been keen on chili and have searched high and low for a great recipe. Wala! My family LOVES this one. Instructions are for slow cooker or Instant Pot, but it could be made in a soup pot, as well, simmered with lid on for 5 hours. Perfect with cornbread. Serves 8-10.

Chili

2 tsp olive oil
1-2 lbs ground beef
1 onion, finely diced
3 cloves garlic, minced
1-4 oz can chopped green chilies
2-14 oz can crushed tomatoes
3-8 oz can tomato sauce
3/4 c beef broth, or 3/4 c water + 3/4 tsp beef bouillon
1-3 tsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
2 tsp cocoa powder
1 tsp sugar
1 1/2 tsp salt
3/4 tsp pepper
1-15 oz can kidney beans, drained and rinsed
1-15 oz cans pinto beans, drained and rinsed

1-15 oz can black beans, drained and rinsed

Optional toppings (I have to use them all, so good):
dollop sour cream
shredded cheese
tortilla chips

SLOW COOKER:
1. Heat oil in large skillet. Cook ground beef in oil until no longer pink. Add onion and cook 3 minutes more, or until onions are softened.
2. Mix beef and onion mixture with remaining ingredients in slow cooker. Cover and cook 5-6 hours on high or 6-8 hours on low. Serve warm with desired toppings.
INSTANT POT:
1. Turn Instant Pot to "Saute," then select More until its at hottest temperature. Add oil; once heated, cook meat until browned. Add onion until translucent, about 3 minutes.
2. Add remaining ingredients to Instant Pot; stir. Press "Chili/Beans" setting and secure lid. Cook 20 minutes. Release pressure manually or let release naturally. Serve warm with desired toppings.

Fettuccine with Chicken and Vegetables

I love these light, tasty dishes. It felt healthy in the tummy, too! I've never tried refrigerated noodles but I really liked them, though they seemed a bit chewier. This is a Betty Crocker recipe. I added more dressing because I could barely taste mine (COULD be because I used fat free Italian) and yellow zucchini squash I cooked with the onion. You really could add anything you want, one of the joys of cooking yourself. Enjoy! Serves 4.

Fettuccine with Chicken and Vegetables

1 9-oz package refrigerated fettuccine
2 c small fresh broccoli florets
1/2 c Italian dressing
1 lb chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1/4 tsp garlic pepper
1/2 c sliced roasted bell peppers, drained well and diced (from jar)
Parmesan cheese, shredded or grated

1. Cook and drain fettuccine with broccoli according to directions on fettuccine package. Toss with 2 Tbsp of the dressing. Cover to keep warm.
2. Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion to skillet; sprinkle with garlic pepper. Cook 4 to 6 minutes or until chicken is no longer pink, stirring occasionally.
3. Stir in bell peppers and remaining dressing. Cook 2 to 3 minutes, stirring occasionally, until warm. Serve chicken mixture over fettuccine and broccoli. Serve with cheese.

Steak and Veggie Kabobs

This marinade has a delicate yet succulent flavor. Serve with rice, mashed potatoes or by itself. The nice thing is you have the meat and veggie in one! My kids loved it, EVEN the vegetables. :D REMEMBER YOU HAVE TO MARINATE THE MEAT AT LEAST 2 HOURS, so prepare ahead of time. Thank you breezermom. Serves 4, though you could spread it out to 6 with more veggies.

Steak and Veggie Kabobs

1 lb boneless sirloin steak
1/4 c chicken broth or dry white wine
1/4 c olive oil
1 Tbsp chili sauce
1 1/2 tsp white vinegar
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp dried whole thyme
1 garlic clove, crushed

10-20 Bamboo skewers
4 oz fresh mushroom caps
1 large bell pepper, color of your choice
2 small yellow and/or zucchini squash, cut into 1-inch pieces
20 oz can pineapple chunks (bigger than the tidbits), drained if using all
OR any vegetable combo you like

1. Trim the excess fat from the steak and cut into 1-inch cubes. Place the meat in a 9x7 baking dish. In a medium bowl, combine the broth or wine, olive oil, chili sauce, vinegar, Worcestershire sauce, salt, oregano, thyme and garlic clove; pour over meat. Cover and refrigerate at least 2 hours, stirring and turning meat occasionally.
2. Preheat grill to medium heat. Meanwhile, alternate meat and vegetables on skewers, reserving the marinade. If making more and want more vegetables, alternate one piece of meat for every two vegetables. If doing 1:1, it will make about 10 skewers.
3. Place kabobs on preheated grill and baste with marinade, turning every couple of minutes and basting frequently, until desired degree of doneness; about 15 minutes.

Baked Salmon Dijon

I love salmon and this is a fun variation. We're trying to incorporate more seafood into our diet and this was a hit! My boys loooooved it. You can use whatever type of seasoned salt you like, or just use plain salt. Serves 4.

Baked Salmon Dijon

4 4-oz salmon fillets
juice of 1 lemon, or 2 Tbsp
Seasoned salt pepper, to taste
2-4 Tbsp prepared Dijon-style mustard
1/4 c fresh parsley, chopped
1/4 c Italian-style breadcrumbs
1/4 c butter, melted
2 cloves garlic, minced

1. Preheat oven to 400 degrees. Line shallow baking pan with aluminum foil. Place fillets in pan and sprinkle lemon juice over top. Sprinkle season salt and pepper, according to taste. Spread thin layer of Dijon-style mustard on each fillet with brush baster or back of spoon. Add parsley and breadcrumbs and press down gently to stick. Mix garlic into melted butter and pour evenly over the top.
2. Bake in preheated oven 15 minutes, or until salmon flakes easily with a fork.

Filipino Chicken Adobo

My husband lived in the Philippines for about 2 years and many of their dishes, but this is one that has always stood out. He said this was pretty darn close to the real thing. It was delicious! Even the little ones loved it. You can substitute balsamic vinegar for the rice vinegar; it gives the sauce more zip. Serve over hot rice--cover with the juice for super savory deliciousness! Serves 4.

Filipino Chicken Adobo

3 large potatoes, pealed and cubed
1/2 c low sodium soy sauce
1/2 c rice vinegar
1/2 c water
1 bay leaf
8-10 whole black peppercorns
2 Tbsp fresh chopped parsley, or 1 tsp dried
1/8 tsp ground cinnamon or 1 cinnamon stick, optional

1 Tbsp olive oil
5 chicken drumsticks and/or thighs
1/2 onion, chopped
1 Tbsp garlic, minced


Slow Cooker Method:
1. Add potatoes, soy sauce, vinegar, water, bay leaf, peppercorns, parsley and cinnamon (if using) to slow cooker and mix well; set aside.
2. Heat oil in large skillet over medium heat. Add chicken and onion and cook until chicken is golden brown, about 5 minutes each side. Add garlic last 30 seconds of cooking and add skillet contents to slow cooker, making sure chicken is buried in between the potatoes and will get plenty of juice. Pierce chicken pieces with fork, a couple times each.
3. Cover and cook on low 6 to 8 hours or 4 hours on high. Remove cinnamon stick, if using, before serving.

Stove Top Method:
1. Place potatoes in medium sauce pan, cover 1 to 2 inches in water, and boil until knife or fork enters center of one easily; drain and set aside.
2. Meanwhile, mix soy sauce, vinegar, water, bay leaf, peppercorns, parsley and cinnamon in small bowl; set aside.
3. Heat oil in large skillet over medium heat. Add chicken and onion and cook until chicken is golden brown, about 5 minutes each side. Add garlic last 30 seconds of cooking.
4. Pour juice mixture (step 2) over chicken and bring to a boil (keeping heat at medium). Reduce heat to medium-low and simmer 45 minutes, or until chicken is cooked through. Remove cinnamon stick, if using.

Ground Turkey and Cabbage Soup

This soup is so good! It's warm, healthy, and settled wonderfully. After eating a bowl, my body FEELS good. It's a great base soup...you can really add any vegetables you want! Serve with warm, crusty bread (I made breadsticks and they went together perfectly!), but any yeast bread would be great...or even corn bread! My whole family LOVES this and it's a perfect way to use up veggies in my refrigerator. My son even requested it for his 5th birthday dinner. :) Serves 8.

Ground Turkey and Cabbage Soup

2 Tbsp olive or avocado oil
1/2 large onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 stalks celery, chopped
4 oz mushrooms, chopped
small bell pepper, seeded and diced
any other chopped vegetable of your choice
1 lb ground turkey
8 c water*
8 chicken bouillon cubes*
1/2 head small cabbage, chopped
1 Tbsp Worcestershire sauce
1 bay leaf
1 tsp Italian seasoning
2 Tbsp flash parsley, chopped
2 sprigs fresh thyme
1 c instant barley
salt and pepper, to taste (optional)

1. Heat oil in large soup pot over medium heat; cook onion 4 minutes. Add garlic, carrots, celery, mushrooms, pepper and any other chopped vegetables, and ground turkey; cook until turkey is no longer pink, 5 to 10 minutes, stirring frequently. Add water and bouillon (or chicken stock) cabbage, Worcestershire sauce, bay leaf and Italian seasoning. Rub leaves off thyme stems into the soup and discard the stem. Bring to a boil; lower temperature and simmer 10 minutes.
3. Add barley and simmer 15 minutes more. Season with salt and pepper to taste, if desired. Remove from heat and let rest 10 minutes before serving.

* or 8 c chicken broth. I prefer to use 6 tsp Better Than Bouillon.