Honey Lime Chicken Kabobs

For nearly the entire summer, our dinners are made on the BBQ. We love spending our summer evenings outside, and dinner seems to be ready in a flash while the kids are happily playing in the yard. :) This is a random creation that we came up with last week, and it's now been declared a favorite. The flavor is sweet with a little kick (thanks to the red pepper) and it's lip-smacking delicious. Two thumbs up across the board, even from the kids.

Honey Lime Chicken Kabobs
6 SERVINGS 
PREP: 35 minutes           COOK: 10 minutes            READY IN: 45 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 pound boneless chicken breasts
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 lime, juiced
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (add more if you want more spice to your chicken)
• 2 tablespoons cilantro, minced
• dash salt

DIRECTIONS

---

1. Cube chicken into about 1 inch pieces.
2. In a medium bowl, mix together soy sauce, honey, olive oil, lime, garlic cloves, red pepper flakes, cilantro, and salt. 
3. Place chicken into the marinade, and put in the refrigerator for 30 minutes.
4. Put the chicken on skewers, and hang onto the marinade.
5. Place chicken skewers on the grill. While grilling, every 3-4 minutes turn the chicken, and baste it with the marinade.
6. Grill skewers for 8-10 minutes, or until done.

NUTRITION FACTS

---

    1 skewer    191 calories   8g fat   6.8g carbs    22g protein    5.9g sugar   

Enjoy!

Meatloaf Muffins

One of my children's favorite meals lately is meatloaf. I make it, and they aren't quite sure of it and then I remind them that it's one of their favorite dishes. Then they try it and sing my praises. It's kind of awesome. But making the traditional meatloaf all the time gets a little old so to mix it up, I make meatloaf muffins. To be honest, the name kind of grosses me out. I think muffins is such a breakfast term. But the name stays. The kiddos love it and it's kind of catchy. :)

Meatloaf Muffins
12 SERVINGS 
PREP: 10 minutes           COOK: 40-45 minutes            READY IN: 50-55 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 pound lean ground turkey
• 1 large egg
• 1/2 cup quick oats
• 1/4 cup of milk (I used skim, but any kind should work)
• 1/2 teaspoon salt
• 1 teaspoon Lawry's Seasoning 
• 2 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon parsley
• 2 tablespoons ketchup
• 2 tablespoons BBQ sauce

DIRECTIONS

---

1. Preheat oven to 350º.
2. In a large bowl, mix together turkey, egg, quick oats, milk, salt, Lawry's seasoning, garlic, Worcestershire sauce, and parsley. 
3. Use a cookie scoop to make 12 even meatloaf balls. Roll out and place into a greased muffin pan.
4. Mix ketchup and BBQ sauce in a small bowl. Place a little bit on top of each meatloaf muffin and spread around.
5. Bake for 40-45 minutes, or until cooked all the way through.

NUTRITION FACTS

---

    1 serving    84 calories   3.4g fat   4.8g carbs    8.6g protein    2.1g sugar   

Enjoy!

Texas Caviar

My husband and I just got back from a week in Florida where the weather was well into the 80's and 90's. Summer can't get here fast enough. I'm already looking forward to barbecue worthy food! I can't wait for the get togethers we'll have this year eating our fresh watermelon and basking in the sun. My favorite! This year I'll have watermelon in one hand and texas caviar in the other because this recipe is definitely going on the menu! It would also be a perfect addition to a Mother's Day buffet this weekend.

Texas Caviar

10 SERVINGS 

PREP: 10 minutes      COOK: refrigerate 2 hours to overnight     READY IN: 2 hours 10 minutes 

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 15oz cans low sodium black beans, rinsed and drained
• 1 16oz bag super sweet white corn, frozen
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 1 teaspoon lime zest 
• 6 tablespoons fresh lime juice
• 1/2 cup chopped cilantro
• 2 avocados, chopped

DIRECTIONS

---

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours to overnight. 
2. Before serving, add avocados and mix gently so you don't mash the avocados. Garnish with more chopped cilantro. Serve at room temperature. 

NUTRITION FACTS

---

    1serving    191 calories   6g fat   28g carbs   7g protein   6g sugar   

Enjoy!
Recipe adapted from Once Upon a Chef.

Chicken Fajitas

Mexican food and I have a loving relationship. It seems like no matter what Mexican dish I create lately turns out awesome - which is such a confidence booster for my cooking skills! So when I was craving fajitas the other day and came across this recipe, I pretty much knew I had to try it... that very night. Let me tell you - it did not disappoint. As I mentioned below, the recipe makes about 6 servings and with just me and the hubby - we still ate it all in about 2 days. (Makes awesome leftovers by the way!) Super delicious. Super quick and easy. And even after eating it all, I'm still craving more.

Chicken Fajitas
6 SERVINGS 
PREP: 1 hour 15 minutes           COOK: 20 minutes            READY IN: 1 hour 35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

For the marinade:

• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup brown sugar (or sweetener of choice)
• 2 tablespoons lime juice
• 2 tablespoons white vinegar
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/2 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin

For the fajitas:

• 3 boneless skinless chicken breasts, cut into strips
• 1/2 onion, thinly sliced (red, yellow, or white onion can be used)
• 1 green pepper, thinly sliced
• 1 red pepper, thinly sliced
• 1 tomato, thinly sliced 
• Tortillas (corn or flour)
• Avocado
• Sour cream

DIRECTIONS

---

1. Mix all the "marinade" ingredients together in a large Ziploc back (or Tupperware container), including the sliced chicken. 
2. Marinade for a minimum of 1 hour or up to 12 hours.
3. In a large skillet, heat 1 tablespoon of oil. Add the marinade and chicken and saute until chicken is cooked through. (About 10 minutes)
4. Add the onion, peppers, and tomato and cook for 2 -3 minutes, or until tender. 
5. Serve with corn/flour tortillas and your favorite toppings. We love to add avocado and sour cream but salsa, cheddar cheese, etc. would be good too!

NUTRITION FACTS

---

2 corn tortillas with ingredients   483 calories  23 g fat  45 g carbs   27 g protein   13 g sugar   

Enjoy!
Recipe adapted from Meaningful Eats

Dijon Chicken Salad

This is one of those dishes that I came across online and just HAD to make. This is the perfect make-ahead salad to pack in your lunches for the week, or just for a healthy weeknight dinner.

A little warning, it's a little time consuming with the different steps to prepare, but if you buy pre-grilled chicken and pre-roasted peppers that will save you a lot of time. If you have time to make it by scratch you wont be disappointed! I fed this to my 10-month-old and he loved it! I ended up not adding all the dressing to the salad but I did just enough to coat it and get the flavor.

Dijon Chicken Salad
6 SERVINGS 
PREP: 20 minutes           COOK: 30 minutes            READY IN: 50 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 boneless, skinless chicken breasts
• 4 bay leaves
• 1 quart fat free, low sodium chicken broth
• 1 tablespoon minced garlic (or 2 fresh garlic cloves, finely chopped)
• 1/2 cup sunflower seeds or sliced raw almonds (optional)
• 1/2 red onion, diced
• 1/2 bunch asparagus, roasted and diced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 large bell peppers, roasted (or store bought works great too)
• salt and pepper to taste

Dressing:

• 1/3 cup fresh parsley
• 1/3 cup fresh basil
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon minced garlic
• 1/4 teaspoon sea salt
• 1/4 cup olive oil
• pepper to taste

DIRECTIONS

---

1. To roast your peppers preheat oven to 450º. On a lined baking sheet, spray with coconut oil. Cut peppers into quarters and place skin-side up. Bake peppers for 15-20 minutes, or until the skin begins to blacken (its okay if its black--that's what you want). Once peppers are done transfer them to either a ziploc back or a covered bowl to allow them to steam. 
2. While peppers are roasting, mix asparagus with a little olive oil and sprinkle with salt and pepper. When peppers have about 10 minutes left, throw asparagus on the baking sheet. Allow them to roast 5-10 minutes (depending on the thickness of asparagus). Allow asparagus to cool before chopping. 
3. For the salad add chicken broth and bay leaves in a large skillet with a lid and allow it to come to a simmer. 
4. Add chicken breasts to the skillet and bring broth to a boil. Cover pot. Allow chicken to cook for 15-20 minutes, depending on size of chicken. 
5. While chicken is cooking you can prepare the other salad ingredients. Chop garlic, onion, asparagus, basil and parsley and place them in a large bowl.
6. Take your peppers out of the bowl, or whatever you placed it in, and remove the skin. They should just slide right off. Chop peppers and add them to the salad mixture. 
7. Once chicken is cooked, shred it into bite size pieces and add it to your salad. 
8. To make the dressing, add all ingredients to a blender until combined. Add dressing to your salad and toss to combine. 

NUTRITION FACTS

---

    1 serving    120 calories  2g fat  6g carbs   16g protein   4g sugar   

Enjoy!
Recipe adapted from stiritup.me

Crockpot Beef Brisket

I don't know if I've ever mentioned it here, but my husband is quite the chef. He's the type that can quickly take a gander of everything in the kitchen and whip up a seemingly effortless dish that tastes phenomenal. He doesn't measure anything, and goes strictly with his gut instincts. And more often than not, he comes to the table with an amazingly flavorful dish that leaves me asking, "What was in that...??" And he usually says, "A little bit of this, and a little bit of that." Which makes it so hard for me to replicate! If there's one thing he's has taught me in the kitchen, it's when it comes to cooking, there's a lot of leeway. I bring you one of my husband's wonderful recipes (with measurements!) that will leave you and your man happy at the dinner table. Oh, and let's not forget about the kiddos, they gobbled this up too!

Crockpot Beef Brisket
12 SERVINGS 
PREP: 10 minutes + overnight marinate        COOK: 8 hours         READY IN: 8 hours, 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 pounds beef brisket
• 3 tablespoons mesquite seasoning

MARINADE:

• 1/2 cup ketchup
• 1/4 cup mustard
• 3/4 cup olive oil
• 1 1/2 cups low sodium soy sauce
• 5 garlic cloves, minced

DIRECTIONS

---

1. In a medium to large dish (sized to fit the beef brisket to marinade), mix together the marinade ingredients: ketchup, mustard, olive oil, soy sauce and garlic.
2. Submerge the brisket in the marinade, and rotate the brisket until all sides have "soaked" in a little of the marinade. 
3. Rub the mesquite seasoning on the top of the brisket (the part that is exposed, and not submerged in the marinade).
4. Marinate the brisket overnight.
5. In the morning, turn on the crockpot to low, place the brisket in the crockpot and discard the marinade, and slow cook the brisket for 8 hours. 

NUTRITION FACTS

---

    1 serving    152 calories   13.6g fat   6.8g carbs    2.7g protein    3g sugar   

Enjoy!

Chicken Sautéed with Apples

I'm a huge fan of apples. I eat at least one every single day. They are my favorite snack, lunch, or before bedtime treat. So, when I found this recipe for chicken sautéed in apples - I knew I had to try it!

It turns out that apples are good for more than just eating with peanut butter! They added great flavor to the chicken and was a good mixture with the onions.

Chicken Sautéed with Apples

4 SERVINGS 

PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 chicken breasts, halved 
• 1 tablespoon olive oil
• 1 firm apple, cored and sliced into 1/2 inch strips
• 1 cup apple juice
• 1 large onion, sliced into 1/2 inch strips
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 2 tablespoons Dijon mustard
• salt and pepper

DIRECTIONS

---

1. Heat the oil in a large skillet. Place chicken breasts over oil and sauté until golden brown. 
2. Add the apple, juice, onion, garlic, thyme, salt, and pepper. Cover and simmer for 6-8 minutes, or until chicken is cooked through.
3. Remove the chicken, apples, and onions. Bring the sauce to a boil and boil for 5 minutes. 
4. Whisk in the mustard. Replace the chicken, apples, and onions in sauce.

NUTRITION FACTS

---

    4 servings    490 calories   15.8 g fat  35 g carbs    51 g protein    26 g sugar   

Enjoy!
Recipe adapted from Real Simple

Brown Coconut Rice with Cilantro

I feel like one of the easiest side dishes for me to prepare with grilled chicken, fish, or pretty much anything is rice. We definitely eat our fair share of rice around here. :) But plain brown rice can get really boring, really fast and I feel like this coconut rice with cilantro is a nice way to mix it up. And it's so easy, the hardest part is remembering about an hour before dinner is getting it started. (Unless you use Trader Joe's 15 minute basmati brown rice... that stuff is genius and always comes in handy when I've lost track of time).

This dish has just a little hint of sweet, it's really not much, but it might surprise you that this is a sugar-free side dish. It's a great compliment to a spicy, savory entree.

Brown Coconut Rice with Cilantro
4 SERVINGS 
PREP: 5 minutes           COOK: 45 minutes            READY IN: 50 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 cup uncooked brown rice (I used long grain, but jasmine, basmati, or short grain would work too)
• 1 1/4 cup lite coconut milk
• 1 cup water
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 bunch cilantro, diced

DIRECTIONS

---

1. In a medium pot, or a rice cooker, combine rice, coconut milk water, garlic, and salt.
2. Bring to a boil. Reduce heat to low-medium, cover and simmer until all the liquid evaporates, about 45 minutes. (Or let the rice cooker do its thing for about 45 minutes.)
3. Remove from heat, leaving it covered for a few minutes. Fluff with a fork and toss in the cilantro.

NUTRITION FACTS

---

    1/2 cup serving    216 calories   5g fat   39.5g carbs    4.6g protein    0g sugar   

Enjoy!

Cilantro Lime Chicken Soup

This was a recipe that just kind of happened in a round about way. I was craving a brothy, chicken soup (big surprise for me this time of year, I know), but I wanted something different than my Healthy Chicken Chili. I wanted something with a little more punch, or spice. So that is how this soup was created and it's now one of our favorites. The flavors are a perfect mix, with just a little kick to help you take in that chilly air.

Cilantro Lime Chicken Soup
6 SERVINGS 
PREP: 10 minutes           COOK: 25 minutes            READY IN: 35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 pound chicken breasts (2 large breasts), cooked
• 32 ounces chicken broth
• 22-ounce can diced tomatoes 
• 10-ounce can diced tomatoes with green chiles
• 1 cup frozen corn
• 1 green pepper, diced
• 2 large garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 limes
• Sour cream (optional, topping)
• Cilantro (topping)

DIRECTIONS

---

1. Shred the chicken, and put in a large pot with the chicken broth. Add the diced tomatoes and diced tomatoes with green chiles. Bring to a boil and simmer for 5 minutes.
2. Add the corn, green pepper, garlic, cumin, chili powder, salt and black pepper. Cook for 10-20 more minutes. 
3. Cut the limes in half and squeeze juice into the soup pot. 
4. Serve and top with desired toppings.

NUTRITION FACTS

---

    1 cup serving    234 calories   6.9g fat   16.4g carbs    27.4g protein    6.8g sugar   

Enjoy!

Parmesan Orzo

Remember my obsession with orzo? Well, I'm still on that train and look for any way possible to incorporate it into our meals. This works great as a main dish or as a side dish. It's easy to mix with some meat or vegetable and looks like cute little noodles... what more could you ask for??

This recipe in particular is one of our absolute favorite side dishes. My mother-in-law makes it for us and before I can go back for seconds - it's gone. Everyone loves it and looks forward to when it is on the table.

Parmesan Orzo
6 SERVINGS 
PREP: 5 minutes           COOK: 20 minutes            READY IN: 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 1 1/3 cup orzo
• 2 1/2 cups chicken broth
• 1 cup peas
• 1 cup parmesan cheese (shredded is preferred but grated works as well)

DIRECTIONS

---

1. Pour olive oil into large skillet on medium heat. Add onion, salt, and garlic. Sauté for 5 minutes, stirring occasionally.
2. Add orzo. Cook for an additional 5 minutes, or until orzo turns golden brown. 
3. While stirring, pour chicken broth over orzo mixture. Reduce heat to low and cover skillet. Cook for 10 minutes, stirring occasionally. 
4. When liquid is absorbed, mix in peas and parmesan to orzo. 

NUTRITION FACTS

---

    1 cup serving    386 calories   16.8 g fat   34.7 g carbs    23 g protein    4.1g sugar   

Enjoy!

Paleo Pistachio Pesto Pasta

Now thats a mouthful! Paleo Pistachio Pesto Pasta. Try saying that 10 times real fast. It's hard, but I don't think you'll want to stop eating long enough to try, it's that good! On my quest to find healthy meals, I stumbled upon my new favorite website, paleOMG.com. She has so many great recipes on there. I have yet to find one that I don't like, or that doesn't turn out. Now I know what you're thinking, how is this healthy with how much fat and calories are in this? Well, its the healthy fat from the coconut oil and pistachios that makes this dish oh so paleo friendly! Give this a shot for your next homemade pesto, it wont disappoint! Friendly pointer...buy the pre-shelled pistachio. It will save you SOOO much time :) 

Paleo Pistachio Pesto Chicken Pasta
4 SERVINGS 
PREP: 10 minutes           COOK: 40 minutes            READY IN: 50 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 medium spaghetti squash, halved
• 4 chicken breasts, sliced or cubed
• 1 cup pistachios, unshelled
• 1 cup basil leaves
• 2 teaspoons garlic
• 1/2 cup to 1 cup coconut oil
• juice of 1 lemon
• salt and pepper to taste
• optional toppings: red pepper flakes and chopped basil

DIRECTIONS

---

1. Preheat oven to 425ºF. Cut spaghetti squash in half length wise. Scoop out seeds from squash. Place open side down on a foil lined baking sheet. Cook for 30-40 minutes, or until you can pierce it easily with a fork. 
2. While you're waiting for your squash, place your pistachios in a food processor and grind until finely chopped. 
3. Add garlic basil, lemon juice, pinch of salt and pepper and grind until smooth. 
4. Slowly add your oil until you get your desired consistency. Place aside.
5. Salt and Pepper your chicken on both sides. Cook on a large skillet under medium heat until cooked through. 
6. Once squash is done cooking and has cooled, use a fork to shred it and place in a large serving bowl. 
7. Once all the squash is shredded, add your pesto and combine. You can also add your chicken and combine as well, or serve it on top. 

NUTRITION FACTS

---

    1 serving  655 calories 46g fat  16g carbs   42g protein   7g sugar   

Enjoy!
Recipe adapted from paleOMG.com

Cilantro Jalapeno Hummus

'Tis the season for appetizers and dips, yes? I feel like all I've been doing for the last two weeks is snacking. With New Years this week, let's cheers to one more week of snacking and then get back to meals and less eating. Who's with me? You will love this zippy hummus recipe if you like a little kick to your dips. It would even be delicious on a sandwich.

Cilantro Jalapeno Hummus
MAKES: 1 1/2 cups
PREP: 10 minutes           COOK: 0 minutes            READY IN: 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 15 ounce can garbanzo beans
• 1/8 cup olive oil
• 1 lime, juiced
• 1 jalapeno pepper, seeds removed and chopped
• 1 large garlic clove, minced
• 1/2 cup cilantro, chopped
• salt, to taste
• pepper, to taste

DIRECTIONS

---

1. Place all ingredients, except for the salt and pepper, into a food processor or blender. Blend until smooth.
2. Season with salt and pepper to your taste.
3. Serve with pita chips, crackers, veggies, or bread.

NUTRITION FACTS

---

    1/4 cup serving    53 calories   2.7g fat   6.5g carbs    2g protein    1.2g sugar   

Enjoy!

One Pot Sausage Broccoli Pasta

Around our house, we've been running from one holiday event to the next, preparing for holiday travel, and just generally trying to survive the mayhem of life with children. I've been combing through my recipe files pulling up my easiest, kid-friendliest, and still nutritious dishes in an effort to continue to keep things as simple, healthy, and yum :) as possible despite the busy season. As I was planning the other day, this recipe came to mind as one that we have loved. It's quick and easy, and you can do it all using only one pot - which means fewer dishes to worry about after!

Happy Holidays! (Which reminds me … don't forget to enter our 100th post giveaway for the chance to win some holiday cheer from us at Pass the Fresh!)

One Pot Sausage Broccoli Pasta
6 SERVINGS 
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 box whole grain pasta
• 1/2-2/3 pound chicken sausage, cut into small chunks (I used 2 links of Trader Joe's Sweet Pesto Chicken Sausage)
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/4 cup diced onion
• 1/2 cup chicken broth, divided
• 3 cups chopped broccoli pieces
• 1 cup chopped cauliflower pieces
• 2 tablespoons cream cheese (1/3 or low-fat if you have it)
• 3 tablespoons fresh basil, finely chopped (or 1 1/2 tablespoons dried basil)
• salt and pepper to taste

DIRECTIONS

---

1. Prepare pasta in a large pot as directed on the package. Drain.
2. Using the same pot, heat the oil over medium heat. Add sausages and heat thoroughly (or cook until brown if they are not pre-cooked). Add garlic and onion, and cook until the onion starts to soften. 
3. Add in 1/4 cup of the chicken broth, along with the broccoli and cauliflower pieces. Cover and cook until the broccoli turns a vibrant green and slightly softened (about 5 minutes). 
4. Stir in the cooked pasta. Add remaining 1/4 cup broth, cream cheese, and basil, stirring until the cream cheese "melts" over the pasta. 
5. Serve sprinkled with freshly ground pepper, and parmesan cheese if desired.

NUTRITION FACTS

---

    1 1/2 cup serving    414 calories   11.1 g fat   62 g carbs    18.9 g protein    3.4 g sugar   

Enjoy!
Recipe adapted from Week of Menus.