Honey Lime Chicken Kebabs

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chicken kebabs

chicken kebabs

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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.

 

Slow Cooker Thai Peanut Pork

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slow cooker thai peanut pork

slow cooker thai peanut pork

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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.

 

Dawn’s Vegetarian Wheat Berry Chili

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chili

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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.

 

Veggie Egg Bake

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egg bake serving

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Veggie Egg Bake
 
This vegetarian version of the popular brunch "egg bake" uses lots of flavorful vegetables instead of meat. This also allows you to use less cheese and still get a full flavor.
Ingredients
  • 6 slices whole grain bread
  • ½ cup sundried tomatoes in oil, drained and coarsely chopped *OR* ½ cup sundried tomatoes (not in oil), rehydrated in water for a few minutes then drained and coarsely chopped
  • ½ cup fresh basil, coarsely chopped
  • ¾ cup chopped raw green vegetables of your choice (broccoli, spinach, or artichoke hearts all work well)
  • 5 oz goat cheese, cubed
  • ½ c shredded parmesan cheese
  • ½ c shredded provolone or Romano cheese-optional
  • 12 eggs
  • 2 cups milk
Instructions
  1. Coarsely cube bread and layer in bottom of lightly greased baking 9 x 13 baking dish.
  2. Sprinkle tomatoes, basil, chopped vegetables and cheeses over bread.
  3. In a separate bowl, whisk together eggs and milk. Pour over ingredients in baking dish.
  4. Cover and refrigerate at least 4 hours and up to overnight.
  5. Bake covered at 350 degrees for 15 minutes, uncover, and continue baking until golden brown and bubbly, about 30 more minutes.

 

Slow Cooker Salsa Chicken Drumsticks

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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.

 

Chicken Parmesan

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Chicken Parmesan
 
Ingredients
  • 1 lb boneless skinless chicken breast filets
  • ¾ cup whole grain bread crumbs*
  • ¾ cup finely shredded parmesan cheese
  • 1 TBSP chopped fresh oregano or 1 tsp dried oregano
  • 1 large egg
  • 2 tsp olive oil
  • ½ cup shredded part-skim mozzarella cheese
  • ½ cup marinara sauce**
Instructions
  1. Place chicken filets between two layers of plastic wrap. Using a rolling pin, heavy wooden spoon or kitchen mallet, lightly pound chicken breasts to about ⅓ inch thickness.
  2. In a wide flat bowl, combine breadcrumbs, parmesan cheese, and oregano. In another bowl, lightly beat egg. Brush egg over both side of chicken then dip into breadcrumb mixture, turning to coat both sides.
  3. Heat large skillet over medium high heat then add oil to skillet and heat. Add chicken to skillet and cook 3 minutes per side, until golden brown. Sprinkle mozzarella evenly on top of chicken filets in last minute of cooking. Transfer chicken to serving plates.
  4. Warm marinara in small saucepan. Spoon about 2 TBSP sauce over each chicken piece and serve immediately.
Notes
*Make bread crumbs ahead of time and store in freezer. Place old/stale (not moldy) whole grain bread in blender or food processor and process until fine crumbs form. Store in airtight bag or container in freezer for up to 3 months. Can be added frozen to any recipe requiring baking.
**Marinara sauce can be made ahead of time or purchased in a jar. If using purchased marinara, read labels for a brand with low sodium, no hydrogenated oils, no added sugar, and no artificial ingredients. If making ahead of time, store marinara in smaller-serving size airtight containers in freezer and thaw to use.

 

Black Bean Chipotle Chili

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Black Bean Chipotle Chili
 
Ingredients
  • 1 TBSP olive oil
  • 1 pound lean ground chicken or turkey
  • 1 medium yellow onion, chopped
  • 1 large red or yellow bell pepper, chopped
  • 2-3 cloves garlic, minced
  • 2 tsp chili powder
  • 1 ½ tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground black pepper
  • 2 15 oz cans of black beans (pinto, kidney, northern, or other beans may be substituted, or may use 1 can each of two different types)
  • 2 14 oz cans diced tomatoes, undrained
  • dash of ground chipotle pepper
  • 2 cups chicken or vegetable broth (read label to ensure a gluten free brand)
  • 2 tsp “whole grain” sugar (or omit)
  • ½ cup frozen corn
  • juice of 1 lime
  • 1 avocado, diced
  • ½ cup chopped fresh cilantro
Instructions
  1. Heat oil in large pot or dutch oven over medium high heat. Add ground meat and cook, stirring frequently, until lightly browned. Pour off excess fat.
  2. Add onion, bell pepper, garlic, chili powder, cumin, oregano, and pepper and cook until tender, about 5 minutes.
  3. Add beans, tomatoes, chipotle powder, broth and sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.
  4. Stir in frozen corn and heat through, about 5 minutes more.
  5. Remove from heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.

 

Basil Pesto

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Basil Pesto
 
Ingredients
  • 2 cloves garlic, peeled
  • ¼ cup pine nuts (can substitute walnuts if preferred)
  • 2 oz. fresh parmesan cheese, cut into 1-inch cubes
  • 2 cups packed fresh basil leaves
  • ½ cup extra virgin olive oil
  • fresh ground black pepper
Instructions
  1. Place garlic, pine nuts and parmesan cubes into food processor and process until smooth and blended. Add basil leaves and pulse several more times until well blended.
  2. Scrape down the sides of the food processor with a rubber spatula.
  3. With food processor running, gradually add olive oil and process until blended. Stop food processor to scrape down sides as necessary.
  4. Season with ground black pepper to taste.
Notes
If not using right away, pesto can be stored in airtight container or Ziploc bag in freezer or refrigerator. Pesto exposed to air will brown, so protect from air by pressing a layer of plastic wrap tightly over the top surface of pesto or by pouring a thin layer of olive oil over the surface of pesto prior to freezing. Pesto can also be stored in ice cube trays (with plastic wrap pressed tightly over the top surface) for smaller portion sizes.

 

Zucchini Chocolate Chunk Muffins

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muffins

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Zucchini Chocolate Chunk Muffins
 
This recipe originally started out as chocolate chip muffins. Through multiple iterations, it became this version, containing zucchini, carrots and avocado and made with 100% whole wheat flour and unrefined sugar, This version is dairy free, and can be made gluten free by substituting all purpose gluten free baking flour in the same amount for the whole wheat flour.
Ingredients
  • 2 medium zucchinis
  • 2 medium carrots
  • 2 ripe avocados, peeled and pit removed
  • 4 eggs
  • 1½ cups unrefined (“whole”) sugar
  • 2 tsp vanilla
  • 4 c whole wheat pastry flour
  • 2 TBSP baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground cardamom
  • 3.5 oz bar of organic dark or other natural dark chocolate, coarsely chopped
Instructions
  1. Preheat oven to 350 degrees. Prepare 24 large muffin tins or 48 mini muffin tins by oiling or lining with papers.
  2. Puree zucchini, carrots, and avocado in Vitamix or food processor until smooth.
  3. In a large bowl mix eggs, zucchini mixture, and unrefined sugar until combined. Stir in vanilla.
  4. Slowly add flour, baking powder, salt, cinnamon, and cardamom and mix until just combined.
  5. Fold in chopped chocolate.
  6. Fill prepared mini or regular muffin tins with batter and bake for 12-15 minutes for mini or 20-25 minutes for regular, until a toothpick inserted into the center comes out clean.
  7. Cool for 5 minutes on wire rack. Serve warm or cool.
Notes
This is a "double recipe" because these muffins never stay around long at our house. To make a single batch just cut all ingredient amounts in half. Extras can be frozen in an airtight sealed zipper bag or container.

The baking powder amount is not a typo! This recipe uses 2 tablespoons baking powder to offset the sometimes heavy texture obtained from using whole wheat flour and avocado.

 

Chicken Cacciatore

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Chicken Cacciatore
 
Recipe can be made ahead and frozen. If desired, combine all ingredients into zipper bag and store in freezer. Thaw in refrigerator the night before using. Empty contents into slow cooker and cook as directed.
Ingredients
  • 1½ lbs boneless skinless chicken breasts or chicken thigns and legs with skin removed
  • 2 TBSP olive oil
  • 1 medium red onion, sliced
  • 1 red bell pepper, seeds and stem removed, sliced
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can diced tomatoes
  • 3 cloves garlic, minced
  • 1 TBSP dried basil
  • Salt and Pepper to taste
  • 10-12 oz whole grain pasta, cooked according to package directions
  • ½ cup shredded mozarella
Instructions
  1. Add all ingredients except cheese to slow cooker. Cover and cook on low for 6-8 hours.
  2. Serve over cooked whole grain pasta topped with shredded mozzarella cheese.