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!

Whole Wheat Pizza Dough

I've told you about our weekend ritual of having pizza on one of the weekend nights. It's something my kids look forward to every week and it provides us all with some much needed downtime. Though I love the Cauliflower Pizza Crust, changing things up is a good thing too. That's why I'm so happy I stumbled across this whole wheat pizza dough. It's amazing and sooooo filling. It's my go-to pizza dough and my kids love it too!

*As you're making this, keep in mind, I live in high altitude so you may not require as much flour. You can remedy that by adding more water to the mixture, or cutting down the flour to start. I would recommend adding more water. You can do it slowly and once the mixture makes a ball, you'll be good.*

Whole Wheat Pizza Dough
MAKES 2 MEDIUM PIZZAS (I usually double the recipe and get 3 big pizzas out of it)
PREP: 10 minutes         RISE: 70 minutes          READY IN: 80 minutes + 15-20 minutes cook time

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 1/2 cups white whole wheat flour 
• 1 1/2 cups all-purpose flour
• 2 teaspoons dry instant yeast
• 1 teaspoon kosher salt
• 1 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon honey

DIRECTIONS

---

1. In a mixer, with a flat beater, combine flour, yeast and salt. 
2. Add 1/2 cup water, olive oil and honey to the mixture.  
3. On the mixer, switch out the flat beater for the dough hook. 
4. Add the remaining 1/2 cup of water (and more, if needed). You will know when the dough is ready if all the dough balls up around the dough hook, away from the sides of the bowl, and when you raise the hook, the dough stays on it.
5. Knead the dough until it's smooth and elastic (about 3 minutes).
6. Place back in the mixing bowl, and let rise for about an hour, or until it's doubled in size.
7. Cut dough into 2 (or 4 if you want personal size), and knead into small balls. Let rise for another 10 minutes.
8. At this point, either start prepping your pizza, or freeze dough for later use.
9. If you're making your pizza now, top with sauce and toppings and place in the oven at 350º and cook for 15-20 minutes.

NUTRITION FACTS

---

*Does not include toppings, pizza crust only*

    1 slice (8 per pizza)    96 calories   1.1g fat   18.4g carbs    2.6g protein    0g sugar   

Enjoy!

Ranch Roasted Chickpeas

Looking for a nice, healthy snack that even your kids will love? Well, look no further! We've been seeing roasted chickpeas all over Pinterest, but decided to put our own spin on it by trying a ranch flavor. My kids are hooked and now we'll try experimenting with other flavors. I love these as a snack by themselves, but also think they'd make a nice addition to a summer salad. I have yet to try that though, as they get eaten way too quickly around our house to last for dinner time.

Ranch Roasted Chickpeas
4 SERVINGS 
PREP: 3 minutes           COOK: 45 minutes            READY IN: 48 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 16 ounce can chickpeas
• 1 tablespoon olive oil
• 1 tablespoon ranch seasoning 

DIRECTIONS

---

1. Preheat oven to 375º.
2. Open the can of chickpeas, drain and rinse. Dry off on a towel. 
3. In a small bowl, toss the chickpeas with the olive oil. Then add the ranch seasoning. Line a cookie sheet with parchment paper and spread out the chickpeas. Place in the oven and cook for 45 minutes, or until chickpeas are crunchy. If they are still soft, cook a little bit longer. 

NUTRITION FACTS

---

    1/4 cup serving    165 calories   4.8g fat   25.6g carbs    5.6g protein    0g sugar   

Enjoy!
Recipe adapted from Modern Parents Messy Kids.

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!

Grilled Pineapple

We've been firing up the grill a lot lately (HELLO SPRING!!) and it's been fun to mix things up in the kitchen with dinners we haven't had in a while. There are just some things that don't taste the same on a George Foreman as compared to an actual grill. Am I right? Or am I right? :)

I don't know if you've ever been to a Brazilian restaurant like Tucano's or Rodizio Grill, but their food is amazing. They have amazing meats and everything is always delicious. One of my favorite foods they serve is their grilled pineapple. By grilling it, it brings out the sweetness of the pineapple even more and it tastes like candy. It's incredible! So I thought I'd give it a shot at home and see if I could replicate their yumminess and I think I succeeded! You'll have to give it a try and let me know what you think.

Grilled Pineapple
8 SERVINGS 
PREP: 10 minutes           COOK: 10 minutes            READY IN: 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 ripe pineapple
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon cinnamon

DIRECTIONS

---

1. Fire up the grill to medium heat.
2. Cut the skin away from the pineapple. Slice into about 1/2"-3/4" sections. Core the middle of the pineapple slices (I just used a pairing knife to do this so don't worry if you don't have a corer.)
3. In a small dish, mix together the olive oil, honey and cinnamon. 
4. Brush the mixture on one side of the pineapple, and put that side down on the grill.
5. Brush the mixture on the other side and let it cook for 5 minutes. Flip and cook for 5 more minutes and serve immediately.

NUTRITION FACTS

---

    1 serving    39 calories   1.8g fat   6.4g carbs    .2g protein    4.8g sugar   

Enjoy!

Roasted Brussels Sprouts

One of our favorite veggies to have with dinner is brussels sprouts. I'm not kidding... my oldest son practically begs for them at the store. I had never had them until about 3 years ago when he was in preschool and they talked about them for the letter 'B'. That week, he said we had to eat them. We did and the rest is history. They are simple to make, the hardest part is quartering them. But you can always do that during the day, or nap time, and finish the rest while you're making dinner.

Roasted Brussels Sprouts
4 SERVINGS 
PREP: 15 minutes           COOK: 30-40 minutes            READY IN: 45-55 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 pound brussels sprouts
• 3 tablespoons olive oil
• 3/4 teaspoon sea salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon pepper

DIRECTIONS

---

1. Remove any loose leaves on the brussels sprouts and quarter. 
2. Put the brussels sprouts in a medium to large bowl, toss in the olive oil until coated.
3. On a large cooking sheet lined with parchment paper, dump out the brussels sprouts and move around until they aren't overlapping too much.
4. Sprinkle the salt, garlic powder and pepper on top. Bake, flipping every 7-8 minutes. They will be nice and golden when they're ready to come out. Enjoy!

NUTRITION FACTS

---

    1 cup serving    140 calories   10.9g fat   10.5g carbs    3.9g protein    2.5g sugar   

Enjoy!

Balsamic Vinaigrette Carrots

I'm always on the search for yummy and healthy side dishes. It is so easy to whip up some rice or microwave some corn - but sometimes you just need to add some excitement to your meal, right?? Well on my search for said excitement, I stumbled upon a pin I had from awhile back (when I pretty much was obsessed with Pinterest... Don't worry, I've learned to get this obsession under control and actually make the things I pin.)

These balsamic vinaigrette carrots are a great "mixer-upper" for your vegetable side dish. They have great flavor and are definitely a crowd pleaser. I put on some pretty basic seasonings, but don't be afraid to experiment a little. After all, everyone needs to add some extra excitement every once in awhile!

Balsamic Vinaigrette Carrots

4 SERVINGS 

PREP: 5 minutes           COOK: 25-30 minutes            READY IN: 35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 pound carrots
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 tablespoons balsamic vinaigrette

DIRECTIONS

---

1. Preheat oven to 400ºF.
2. In large ziplock bag, mix carrots, olive oil, salt, pepper, and garlic powder. Seal bag and shake until evenly coated.
3. Pour carrots onto greased cookie sheet and bake for 20 minutes.
4. Take cookie sheet out of oven and drizzle carrots with vinaigrette. 
5. Return to oven and cook for another 5 minutes (or until desired texture).

NUTRITION FACTS

---

    3/4 cup serving    152 calories   11 g fat   13.4 g carbs    1.1g protein    7.7 g sugar   

Enjoy!
Recipe adapted from So Wonderful So Marvelous

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!

Pomegranate Pear & Apple Salad

I've fallen in love with many salads over the years, but this one is my favorite this time of year. The colors are perfect for the holidays and it's a nice mix of fruit and veggies. And it has pomegranates which is a huge score in my salad-book. :) I love those crunchy little fruit bites. I took this salad to a Christmas party last week that was potluck style and received many compliments on the dish. It's a flavorful salad that is tangy, tart, crunchy, sweet and sour. It's also very versatile. You could maybe even add mango, pineapple, or nuts to this salad and it would be wonderful! I used spinach, but you could also use baby greens or arugula and it would taste incredible. If you'd rather buy your dressing, it would be great pair with just about any vinaigrette. I'm all about working with what I have so I encourage you to do the same.

Pomegranate Pear & Apple Salad
12 SERVINGS 
PREP: 15 minutes           COOK: 0 minutes            READY IN: 15 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

SALAD:

• 6 cups chopped spinach
• 2 gala apples, cored and diced (use a tart, crisp apple if you don't have gala on hand)
• 2 asian pears, cored and diced
• 1 cup pomegranate seeds
• 1/2 cup feta cheese

DRESSING:

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 teaspoon honey

DIRECTIONS

---

1.  In a large bowl, combine spinach, apples, and pears.
2. Top with pomegranate seeds and feta cheese.
3. Wisk all the ingredients for the dressing together and pour on top, if you wish. (I serve my dressing on the side).

NUTRITION FACTS

---

(salad without dressing)

    3/4 cup serving    52 calories   1.5g fat   8.8g carbs    1.5g protein    6.1g sugar   

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Enjoy!
Recipe adapted from epicurious.

Roasted Pumpkin Seeds

Time to carve those pumpkins! (Or maybe you already have.... go YOU!) If you've saved seeds, this is the perfect way to roast your pumpkin seeds. They are savory and a nice snack. Any if you don't want to mess with the pumpkin seeds, you can buy some at your local grocery store and this recipe will do just fine.

Since I made these before we carved our pumpkins, I used store bought pumpkin seeds. If you are using fresh seeds, follow the same steps, but you will want to cook longer, probably 40-60 minutes total cook time.

Roasted Pumpkin Seeds
4 SERVINGS 
PREP: 5 minutes           COOK: 10 minutes            READY IN: 15 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 cup pumpkin unsalted seeds
• 2 teaspoons olive oil
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• dash salt

DIRECTIONS

---

1. Preheat oven to 300º.
2. In a bowl, combine pumpkin seeds and olive oil. Stir until all the seeds are coated with oil.
3. Add Worcestershire and garlic powder and stir. 
4. Line cookie sheet with parchment paper. Spread out the pumpkin seeds and sprinkle with salt.
5. Place in the oven and cook for 10 minutes, or until golden brown. (If you are using fresh seeds, cook 40-60 minutes, stirring every 20 minutes).

NUTRITION FACTS

---

    1/8 cup serving    136 calories   10.9g fat   3g carbs    6.7g protein    0g sugar   

Enjoy!
Recipe adapted from Food.com
Linking up here.

Recipe Refresh: Maple-Roasted Sweet Potatoes

Up until about a year ago, I hadn't bought a sweet potato in my life. I ate them at Thanksgiving, covered in marshmallows and brown sugar (yum!), but thought that was about all they were good for. Boy, was I wrong. Since their growing popularity on Pinterest, sweet potatoes have found a nice home on our kitchen shelves. I LOVE sweet potato fries and recently found this maple-roasted sweet potato recipe that also has the "yum" factor. This would make a great, healthified version of your average Thanksgiving sweet potato recipe - giving you more room to splurge on pie!

Maple-Roasted Sweet Potatoes
10 SERVINGS 
PREP: 15 minutes           COOK: 45-50 minutes            READY IN: 1 hour 5 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 1/2 pounds sweet potatoes (approximately 8 cups), peeled and cut into 1 1/2 inch pieces
• 1/3 cup maple syrup
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Pepper, to taste

DIRECTIONS

---

1. Preheat oven to 400º F.
2. After cutting sweet potatoes, pour into large freezer bag.
3. Combine syrup, olive oil, lemon juice, salt, and pepper in a small bowl. Pour syrup mixture into bag, seal, and toss to coat.
4. Evenly spread sweet potatoes in 9x13 inch pan. Cover and bake for 45-50 minutes, stirring every 15 minutes. 

NUTRITION FACTS

---

    1/2 cup serving    193 calories   3 g fat   40.5 g carbs    1.9 g protein    6.9 g sugar   

Original Recipe	Refresh Recipe
7 cups sweet potatoes 1 1/4 cup margarine 1 1/4 cup brown sugar 3 cups mini marshmallows Cinnamon (to taste) Nutmeg (to taste)	8 cups sweet potatoes 1/3 cup maple syrup 2 tablespoons olive oil 1 tablespoon lemon juice 1/2 teaspoon salt Pepper (to taste)
595 calories	193 calories
19.4 g fat	3 g fat
103.9 g carbs	40.5 g carbs
43.1 g sugar	6.9 g sugar

Enjoy!
Recipe adapted from Delish

Pasta Alla Checca

Pasta with tomato sauce is a common go-to dinner. It's quick and easy, but your typical canned or bottled pasta sauces often have a lot of added ingredients (such as sugar) that make them not so healthy. This fresh tomato pasta is a light and simple alternative. It highlights the natural goodness of real tomatoes, without all the extra "stuff" of processed sauces. I've found it is perfect in the fall, when you can get such an assortment of tasty tomatoes. It's fun to buy tomatoes in a variety of colors and sizes, and mix them together into this fresh and healthy dish.

Pasta Alla Checca
4 SERVINGS 
PREP: 20 minutes           COOK: 10-15 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 3 cups chopped ripe tomatoes* (I prefer smaller varieties such as grape, cherry, or even roma - if I can find ripe ones for a good price)
• 2 cloves chopped garlic
• 1/4 cups fresh basil, torn or cut into small pieces
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/2 cup mozzarella, cut into cubes (or shredded, if you prefer)
• salt and pepper to taste
• 1 (12-oz.) package spaghetti (I used thin whole wheat spaghetti noodles)

DIRECTIONS

---

1. Combine the tomatoes, garlic, basil, oil, and vinegar in a bowl. (If roasting the tomatoes, roast them first, let cool, and then combine with the other ingredients.) Let sit while the pasta cooks. 
2. Boil the pasta in salty water as directed on package. (I've found that breaking the pasta noodles before cooking them into halves or thirds helps them to mix better with the tomato sauce.)
3. Toss the pasta with the checca sauce, add the mozzarella pieces, and season to taste with additional salt and pepper.

Yum Tip: 

If your tomatoes aren't extremely ripe or flavorful, you can boost the flavor by roasting them: Place the tomato slices in a baking dish with a light drizzle of balsamic vinegar and bake for about 20-30 minutes at 350ºF. (I like this post about roasting tomatoes - especially the part where you can pretty much do it however you like, and you won't mess it up!) Or, if you don't have the time, an alternative is to add a small amount (1/2 teaspoon or so) of sugar or honey, plus a little extra vinegar - this will also enhance the flavor of the tomatoes.

NUTRITION FACTS

---

    1 serving    501 calories   18.5 g fat   65.8 g carbs    21.9 g protein    3.1 g sugar   

Enjoy!
Recipe adapted from The Family Dinner Cookbook.
Linking up here

Healthy Baked Macaroni and Cheese

Macaroni and Cheese is a definite comfort food. Whenever I need a quick and easy warm meal, this is usually where I turn. Except every time I do, that little healthy angel on my shoulder reminds me how unhealthy it is.

As a result - I've searched and searched for a good homemade macaroni recipe, and my friends, this one is it! With less than 400 calories per serving, you also get your veggies, calcium, vitamin A, and other good things your body will thank you for later.

Healthy Baked Macaroni and Cheese
6 SERVINGS 
PREP: 25 minutes           COOK: 25 minutes            READY IN: 50 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 3 tablespoons plain dry breadcrumbs
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon paprika
• 1 package (10 or 16 ounces) frozen spinach, thawed
• 1 3/4 cups low-fat milk
• 3 tablespoons all-purpose flour
• 2 cups shredded extra-sharp Cheddar cheese
• 1 cup low-fat cottage cheese
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 ounces elbow macaroni (or any short pasta)

DIRECTIONS

---

1. Preheat oven to 450°F. Grease an 8-inch square (or 2-quart) baking dish.
2. Mix breadcrumbs, oil, and paprika in a small bowl.
3. Put thawed spinach in a strainer and press out the excess moisture.
4. Pour 1 1/2 cups milk in large saucepan over medium-high heat. Stir until steaming. Whisk together the remaining 1/4 cup milk and flour in a separate small bowl. Mix in with hot milk, whisking consistently, until sauce thickens. (Takes about 2-3 minutes.)  
5. Once sauce is thickened, remove from heat and add cheese until melted. Stir in cottage cheese, nutmeg, salt, and pepper.
6. Cook pasta until almost tender (it will continue to cook during baking). Drain and add to milk mixture; mix well. Pour 1/2 of the pasta mixture into prepared baking dish. Spread thawed spinach on top, followed by the remaining pasta. Sprinkle with breadcrumbs.
7. Bake the casserole until golden brown, about 25 minutes.

NUTRITION FACTS

---

    1 cup serving    396 calories   16.2 g fat   38.4 g carbs    25 g protein    5.7 g sugar   

Enjoy!
Recipe adapted from Eating Well
Linking up here.