Honey Lime Chicken Kebabs

chicken kebabs

chicken kebabs

Honey Lime Chicken Kebabs
 
Ingredients
  • 1 lb boneless skinless chicken breast, cut into 1inch cubes
  • 1 tsp finely grated lime peel
  • 1 clove garlic, minced
  • 1 tsp chili powder
  • 2 TBSP fresh lime juice
  • 1 TBSP honey
  • dash chili powder
  • cilantro sprigs (optional)
Instructions
  1. Preheat oven broiler to high.
  2. Combine chicken pieces, lime peel, garlic and chili powder in a bowl and toss to coat.
  3. Thread the chicken pieces onto 8 skewers, being careful not to press the chicken pieces too closely together.
  4. Cover a broiler ban or baking dish with foil lightly wiped with olive oil; broil 4 minutes on each side until done. (If you prefer, chicken does not need to be skewered. Can spread chicken pieces directly on lightly oiled foil-lined baking dish and broil as above).
  5. While chicken is cooking, combine lime juice and honey in small bowl. Drizzle over cooked chicken kebabs. Garnish with a dash of chili powder and cilantro sprigs, if desired.

 

Easy Baked Breaded Chicken or “Chicken Nuggets”

oven baked chicken tenders

oven baked chicken tenders

Easy Baked Breaded Chicken or “Chicken Nuggets”
 
Ingredients
  • 1 lb boneless skinless chicken, or bone-in chicken with skin removed
  • 2 TBSP olive oil
  • ½ cup whole wheat flour
  • 1-2 tsp salt
  • ½ tsp pepper
  • 2 tsp paprika
  • other seasonings to taste (I’ve used “poultry seasoning” as well as oregano, garlic, chili powder, etc)
Instructions
  1. Preheat oven to 375 degrees.
  2. Pour olive oil in to a baking dish large enough to hold chicken pieces in a single layer.
  3. Mix flour, salt, pepper, paprika and seasonings into a gallon sized plastic bag. Add chicken pieces to bag and shake to coat.
  4. Place coated chicken pieces in pan and bake in oven until cooked through, turning over once halfway through baking time. For bone-in chicken, bake about 60 minutes total (30 minutes each side) and for boneless chicken bake about 30 minutes total (15 minutes each side).
Notes
To make healthy “chicken nuggets”, cut boneless chicken thighs or breasts into 1 inch “nugget” sized pieces and coat by shaking into whole wheat flour/seasoning bag as above. Bake in oven for 20 minutes total, turning over after 10 minutes.

You can experiment with different coatings too. For variety try crushed whole grain corn flakes or crispy brown rice cereal with seasonings.

 

Slow Cooker Thai Peanut Pork

slow cooker thai peanut pork

slow cooker thai peanut pork

Slow Cooker Thai Peanut Pork
 
Ingredients
  • 1-2 lb boneless pork roast or loin (about ¼ lb per person), cut into 1-2 inch chunks
  • 2 red, orange or yellow bell peppers, thinly sliced
  • ⅓ cup low sodium soy sauce (look for all natural brand or use Bragg's Liquid Aminos for gluten-free version)
  • ⅓ cup natural chunky peanut butter
  • 1 cup chicken broth
  • 2 TBSP honey
  • 2 cloves garlic
  • ½ tsp red pepper flakes
Instructions
  1. Place all ingredients in the slow cooker, cover and cook on low for 6 hours.
  2. Remove cover for last 1 hour of cooking so sauce thickens. Serve with brown rice.
Notes
Ingredients can be combined ahead of time and frozen in sealed airtight bag. Empty contents of bag into slow cooker and cook on low 6-8 hours until fully cooked.

 

Chia Bites

chia bites

chia bites

Chia Bites
 
They taste better than they look! If you prefer, dry powdered milk can be used instead of the almond meal.
Ingredients
  • ⅓ cup nut or seed butter (almond, peanut, sunflower, soynut, etc)
  • 1 tablespoon raw honey
  • 1 teaspoon raw cocoa
  • ¼ cup chia seeds
  • ¼ cup raw rolled oats
  • 3-4 tablespoons ground almond meal
Instructions
  1. Combine all ingredients except almond meal and mix well until blended.
  2. Gradually add almond meal 1 tablespoon at a time and stir until well mixed. If too sticky, add more almond meal.
  3. Roll into 1 inch balls and serve, or store to enjoy later in airtight container separated by layers of parchment paper or waxed paper.

 

Dawn’s Vegetarian Wheat Berry Chili

chili

chili

Dawn's Vegetarian Wheat Berry Chili
 
Ingredients
  • 2 TBSP olive oil
  • ½ red onion, diced
  • 2 yellow or red bell peppers, chopped
  • 4 cloves garlic, minced
  • 2 tsp chili powder, to taste
  • 1 ½ tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground pepper
  • 2 15-oz cans beans any type (black, pinto, kidney, or 1 of each), drained
  • 2 14-oz cans fire roasted diced tomatoes, not drained
  • 1 tsp ground chipotle pepper
  • 2 cups vegetable broth
  • 2 tsp unrefined cane sugar
  • 2 cups cooked wheat berries
  • 1 cup frozen organic corn kernels
  • Garnish (optional):
  • juice of 1 lime
  • 1 avocado, diced
  • ½ cup fresh cilantro
  • plain greek yogurt (omit for vegan option)
Instructions
  1. Heat oil in large pot over medium heat.
  2. Add onion, bell pepper, garlic, chili powder, cumin, oregano and pepper, and cook, stirring occasionally, until tender, about 5 minutes.
  3. Add beans, tomatoes, chipotle, broth and sugar.
  4. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.
  5. Stir in cooked wheat berries and frozen corn.
  6. Heat through, about 5 minutes more. Remove from heat. Stir in lime juice if desired.
  7. Garnish each bowl with avocado, cilantro, and a dollop of greek yogurt, if desired.
Notes
To prepare and cook wheat berries:
Wheat berries can be prepared ahead of time in large quantities and then frozen in 2-cup portion sizes to be added directly to chili recipe. Rinse and sort through hard winter wheat berries, discarding any stones. Place in a large saucepan. Add 2 cups water for every 1 cup dry wheat berries. Add 1 tsp salt. Bring to a boil over high heat, then reduce heat, cover, and simmer for 1 hour, stirring occasionally. Drain and rinse.

Chili can be made in double batches and stored in airtight container or bag in the freezer for future use.

 

Slow Cooker Salsa Chicken Drumsticks

Plate icon

Slow Cooker Salsa Chicken Drumsticks
 
Ingredients
  • 2 lbs chicken drumsticks
  • 2 cups prepared all natural/gluten free salsa
  • Juice of 1 fresh lime
  • ¼ tsp chile pepper
  • pinch of sea salt
  • 3 TBSP chopped fresh cilantro
Instructions
  1. Pour all ingredients except cilantro into slow cooker and stir to combine. Cook 3-4 hours on high or 6-8 hours on low. Garnish with cilantro and serve.
Notes
Ingredients except cilantro can be combined in airtight sealed bag and frozen ahead of time. Empty contents into slow cooker and heat 8 hours on low until fully cooked.

 

Puréed Cauliflower “Mashed Potatoes”

Puréed Cauliflower "Mashed Potatoes"
 
Ingredients
  • 1 head of cauliflower
  • 1 TBSP olive oil
  • 1 TBSP cream cheese
  • 3 TBSP parmesan cheese, shredded
  • 1 clove garlic, minced
  • fresh ground pepper, to taste
Instructions
  1. Wash cauliflower and cut into flowerets.
  2. Place cauliflower florets on steamer tray in medium pan and add 1 inch of water to pan. Cover and cook over medium high heat about 5-7 minutes, until tender and easily pierced with a fork. If you choose you may also cook the cauliflower in a microwave oven.
  3. In blender or food processor, puree cooked cauliflower with olive oil, cream cheese, shredded parmesan cheese, and garlic. Season with fresh ground black pepper to taste.
Notes
For a less rich version, omit parmesan cheese and add a pinch of sea salt.

 

Raw Cut Up Veggies (Crudités)

veggie rainbow

veggie rainbow

Raw Cut Up Veggies (Crudités)
 
Ingredients
  • Raw vegetables of your choice, such as: red cabbage, red/orange/yellow peppers, carrots, cucumbers, celery, green beans, sugar snap peas, radishes, etc.
Instructions
  1. Cut veggies of your choice—experiment by trying vegetables not typically included in raw vegetable trays, such as red cabbage, daikon radishes, or snap peas.
  2. Serve with hummus, ranch dressing, tzatziki, or a dip of your choice.

 

Oven Roasted Sweet Potato Chips

Sweet potato chips

Sweet potato chips

Oven Roasted Sweet Potato Chips
 
Ingredients
  • 4-5 medium to large sweet potatoes
  • 1 TBSP olive oil
  • sea salt to taste
Instructions
  1. Wash and peel sweet potatoes. Use a mandolin or manually cut width-wise into circular slices about ⅛ inch thick.
  2. Spread in single layer on lightly oiled baking sheet (or line sheet with parchment paper). Brush with olive oil then sprinkle lightly with sea salt.
  3. Bake in oven on “broil” setting, watching closely during the entire time of baking, until lightly browned, about 5 minutes.

 

Sweet Potato Oven Fries

Sweet Potato Oven Fries
 
Ingredients
  • 4-5 large sweet potatoes
  • 1 TBSP olive oil
  • 1 tsp garlic, minced
  • 1 tsp sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Wash and peel sweet potatoes. Cut into ¼ inch thick wedges.
  3. Toss to coat in olive oil, garlic and sea salt.
  4. Spread in single layer on lightly oiled or parchment paper-lined baking sheet.
  5. Bake until edges are lightly browned and crisp, about 45 minutes, turning once during baking.