Chicken Pineapple Kebabs with Agave Pineapple Marinade

My mom and I have been trying to make different and healthier recipes, and I have been really sticking to it.  I love grilled chicken and have been looking for recipes for grilled chicken.  I was not sure how I felt about mixing fruit with meat, but this mixture is DELICIOUS.  We served the kebabs over brown rice.  These were really filling, and super easy to make.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 2-8.5 hours (depends how long you marinade everything for)

Ingredients

• 2 pounds of chicken cut into large chunks
• 1/2 fresh pineapple cut into chunks
• 1 green bell pepper (cut into 8 large pieces)
• 1 red bell pepper (cut into 8 large pieces)
• 1 red onion (cut into large pieces)
• 1/2 cup of agave sweetener
• 6 oz. pineapple juice
• 1/4 cup of soy sauce
• 1/4 cup of teriyaki sauce
• 1 tablespoon of apple cider vinegar
• 3 cloves of mince garlic
• 1 scallion (chopped very small)
• 1 teaspoon of cornstarch

Directions

1. In a large bowl add you agave, pineapple juice,  soy sauce, teriyaki sauce, vinegar, garlic and scallion....Mix well.
2. In a large container place your chicken, pineapple and vegetables, place half of your marinade over vegetable and place the other half in the fridge.
3.  Marinate for at least 2 hours ( I marinaded for about 8 hours)
4.  Place your chicken, vegetables and pineapples on skewers alternating ingredients
5. Grill over medium heat for 6-8 minutes on each side.
6. While the kebabs are grilling, in a small pot add the rest of your marinade and cornstarch, whisk and bring to a boil (this will be your extra sauce)
7. Once boiling reduce heat and let simmer for 5 minutes, and remove from heat.
8. Serve kebabs over rice, and use your sauce for topping.

Final Product

Quinoa Salad with Basil and Red Bell Peppers

I know I am  falling behind with my blog and I am trying to get better at posting on a more regular basis, I have tons of recipes to post I just have to find the time.  I am going to be in two weddings by October, so I have really been trying to eat healthy, and of course use my fresh vegetables and herbs from my garden.  My mom found this recipe and we decided to make it for dinner, and make some extra for lunch.  This was very filling, and an awesome summer night meal.
Prep time: 15 minutes
Cook time:15 minutes
Things I would do differently: I would use less lemon juice
 Serving Size- 3-4 cups (I doubled the recipe so my mom and I had enough to take to work for lunch)

Ingredients

• 1 cup of fresh basil (I really would not use dried basil it would really take away the taste)
• 2 tablespoons of feta cheese (or Parmesan)
• 2 tablespoons of lemon juice (I would use 1 tablespoon to start and if you need more add more)
• 2 tablespoons of extra virgin olive oil
• 2 cups of cooked quinoa 
• 1 cup of chopped red bell pepper
• 1/2 cup of chopped green onions
• 1/4 cup pine nuts for topping

Directions

1. In a small pot cook quinoa  (2/3 cup of dried quinoa and 1 1/3 cups of water) add your quinoa and water, and once boiling reduce heat and let sit for 15 minutes
2. In another small pot add 2 cups of water and bring to boil.  While water is boiling add ice to cold water and sit aside.  Once boiling add your basil stir once, remove right away and place in a bowl filled with ice.
3. Drain your basil and add to food processor.  Add your cheese, lemon juice, olive oil and garlic.  Process until smooth.
4. In a large bowl add your cooked quinoa, chopped red peppers, green onions and basil mixture and mix well.
5. Refrigerate for at least an hour and serve with pine nuts on top.

Final product

Crockpot Tex-Mex Chicken and Beans

I just love my crock pot, and especially these last few weeks my crock pot has really come in handy.  I love to use recipes that call for frozen chicken, because I just stick the chicken in the crock pot before I leave for work, and by the time I come home its just falls apart and is ready to eat.

I had a ton of beans in my cabinet that, I wanted to use and my boyfriend was craving Mexican food.  I remember seeing a post on Pinterest for Tex-Mex chicken in the crock pot and decided I would give it a shot.  It turned out awesome, and it made A LOT... I had leftovers all week which was perfect for me to take to work.

Serving Size: This would serve at least 6 people
Prep time: 5 ,minutes
Cook time: 8 hours on low 4 hours on high
Things I would do different: Absolutely nothing it was perfect
Recipe adapted from: Recipe Girl

Ingredients

• 2 14.5 oz can of pinto beans (rinsed and drained)
• 1 16 oz jar of mild salsa
• 2 tablespoons of chopped green chiles (I bought a little can, you can find them where the taco shells are)
• 2 tablespoons of flour
• 1.5 pounds of frozen chicken breast or thighs
• 2 tablespoons of season-all salt
• 1 medium onion chopped
• 8 oz of frozen mixed peppers
• Sour cream for serving
• Mexican cheese for serving
• Rice to serve over ( I made 4 servings of rice)

Directions

1.  Season chicken with season-all and place in the bottom of crock pot
2. Add the rest of your ingredients except sour cream, cheese and rice. 
3. Stir well until everything is combined.
4. Cook on low for 8 hours, or on high for 4 hours.
5. Remove chicken and shred.
6. Serve over rice.
7. Enjoy!

Final Product

Stuffed Pepper Casserole

My family is huge on stuffed peppers, and it was always such a treat to have stuffed peppers for dinner.  I never realized why we never had stuffed peppers a lot, but when I started to  cook I realized why... because they are a huge pain to make.  A month ago my mom and I had one of our freezer cooking sessions, and we made stuffed pepper soup.  It was so delicious and tasted just like a stuffed pepper (but without all the hard work.)  I got to thinking... there had to be a recipe out there for stuffed pepper casserole.  I searched Pinterest and sure enough I found a recipe from A Kitchen Addiction.  I adapted the recipe just a little, and I made it last night for dinner, and everyone agreed it was definitely a keeper.  It tasted exactly like a stuffed pepper, but with half the work and half the mess!

Ingredients

• 1 pound ground beef
• 2 medium green peppers (chopped)
• 2 tsp onion powder
• 3 garlic cloves (minced)
• 2 teaspoons of sugar (I like my sauce on the sweeter side, you don't have to add sugar though)
• 2 cups of brown rice (cooked)
• 1 24 oz jar of spaghetti sauce (I used Francisco Rinaldi Garlic and Basil flavoring)
• 1.5 cups of mozzarella cheese 

Directions

1. Preheat your oven to 350 degrees.
2. Cook your ground beef in a large pan until browned, drain your meat
3. Place your ground beef back in pan and add your green peppers, onion powder, and garlic.
4. Cook on medium-low heat until your peppers are tender.

1. In an 8x8 casserole dish, stir together your rice, spaghetti sauce, and 3/4 cup of cheese.
2. Add your beef mixture  to the sauce and stir until everything is well combined.
3. Top with remaining cheese and bake for 20-25 minutes or until cheese begins to brown.

1. Let sit for 5-10 minutes before serving.
2. Enjoy!

Final Product