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

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• 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

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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

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

Enjoy!

Teriyaki Rice Bowls (Rumbi Copycat)

For awhile now I've been on the lookout for a good rice bowl recipe. We've tried a few - and none have really done it for us. They were all missing that "spark." That was until we found this recipe.

These rice bowls, meant to taste like the Rumbi Hawaiian Restaurant rice bowls here in Utah, definitely have that spark we've been on the search for! Not only did I have most of the ingredients on-hand, but it was an easy recipe that everyone loved. Don't be scared away by the list of ingredients. Once you have all the vegetables cut up and the chicken cooked, the rest is a breeze. (Oh and I dare you not to eat all the rice before it's meal time. Best rice I've had in a long, long time!)

Teriyaki Rice Bowls (Rumbi Copycat)

6 SERVINGS 

PREP: 30 minutes           COOK: 20 minutes            READY IN: 50 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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Vegetables & Chicken

• 1 tablespoon vegetable oil
• 4 carrots, peeled and grated
• 3 celery stalks, washed and sliced
• 1 zucchini, chopped into cubes
• 1 1/2 cups chopped broccoli
• 2 cups chicken, cut into bite sized cubes and grilled 

Directions:
Heat oil in large skillet over medium-high heat. Add vegetables (carrots, celery, zucchini, and broccoli). Sauté for a few minutes or until vegetables are tender. Serve over Rumbi rice with chicken. Top with teriyaki sauce. (Recipe for rice and teriyaki sauce below).

Rumbi Rice

• 2 cups white rice
• 2 1/2 cups water
• 1 (14 oz) can coconut milk
• 1/2 tablespoon sugar
• 1 can red beans, drained and rinsed

Directions:

To make in rice cooker, combine all ingredients and gently stir together so beans are evenly distributed. Place the lid on and start the rice cooker. To make in saucepan, combine water, milk, and sugar. Stir in rice and beans and bring to a boil. Cover and reduce heat to low. Simmer for 18 to 20 minutes (or until rice is cooked). 

Spicy Hawaiian Teriyaki Sauce 

• 3/4 cup Mr. Yoshida's teriyaki sauce (found in grocery store by BBQ sauce)
• 1 teaspoon soy sauce
• 1 tablespoon fresh ginger
• Pinch of salt
• Pinch of brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions:

In a small saucepan combine teriyaki sauce, soy sauce, ginger, salt, and brown sugar. Bring to a boil, then reduce to a simmer. In a small bowl combine the cornstarch and water. Slowly add to sauce (for thickening). Simmer for another minute or two. Serve over rice bowls. 

NUTRITION FACTS

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    2 cup serving    614 calories  20.5 g fat   81 g carbs   28 g protein    7 g sugar   

Enjoy!
Recipe adapted from Favorite Family Recipes

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

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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

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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

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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

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

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• 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

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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

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

Enjoy!

Twice Cooked Pork

I'm here today sharing one of our favorite go-to dinners. It's delicious, and I must say it, nutritious. It's packed with protein, and the leeks in it add a great crunchy texture that leaves the dish fully satisfying. I must say that I have a great friend, Kuei, who taught me how to make this dish years ago, and it will always be a family favorite.

Twice Cooked Pork
6 SERVINGS 
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 pound pork (I use the filets, but leftover pork roast might work too)
• 2 Leek stalks
• 1 tablespoon oil
• 4 tablespoons soy sauce, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1 1/2 tablespoons black bean garlic sauce
• 1 teaspoon chili garlic sauce (optional, we serve ours on the side so people can add as much spice as they wish to the dish)

DIRECTIONS

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1. In a medium pot, bring water to boil, and cook the pork for 8-10 minutes, or until done.
2. While the pork is cooking, cut the leeks into 3/4" pieces and soak in water. After they have soaked for a few minutes, rinse thoroughly and set on a towel to dry.
3. Once the pork is cooked, slice into bit sized pieces.
4. Place a wok on medium heat. Once it's warmed up, add the oil. Add the pork and stir it for a minute.
5. Put the leeks into the skillet and give it a good stirring.
6. Add 2 tablespoons of soy sauce to the wok. Stir.
7. In a small dish, combine the remaining 2 tablespoons of soy sauce, garlic powder, white pepper, sweet bean sauce and chili garlic sauce (optional). Mix it together with a fork.
8. Add the soy sauce mixture to the wok and stir. 
9. Cook for another minute or two, or until the leeks are starting to look like they are ready. You don't want to overcook them as they will be soggy.

NUTRITION FACTS

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    1 serving    161 calories   5.3g fat   6.3g carbs    21.2g protein    1.9g sugar   

Enjoy!

Healthy Chicken Chili

I'm originally from Nebraska and one of the traditions we had growing up was to serve chili with cinnamon rolls. I didn't think it was weird until I lived somewhere else. When living elsewhere, I would always see chili served with cornbread. The minute I would mention cinnamon rolls, people thought it was a very strange combination. Whenever I serve chili at home, I still want to pair it with cinnamon rolls. I love the pairing of salty with sweet, and when I was back in Nebraska after college, I even converted a few non-native friends to the tradition. I pictured this bowl of chili with cornbread, however, because I'm still on the hunt for a halfway healthy cinnamon roll recipe. If you have any tips to share, please do so in the comments below.

Healthy Chicken Chili
8 SERVINGS 
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 large chicken breasts, cooked, shredded
• 1/2 medium onion, diced
• 1/2 green pepper, diced
• 1 quart canned tomatoes (or 28 ounce canned stewed tomatoes)
• 1 cup water
• 1 can pinto beans, drained and rinsed
• 1 can black beans, drained and rinsed 
• 1 can red kidney beans, drained and rinsed 
• 1 cup frozen corn
• 4 garlic cloves, minced
• 1 1/2 teaspoon cumin
• 1 teaspoon unsweetened cocoa powder
• 1 1/2 tablespoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons low-sodium soy sauce

DIRECTIONS

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1. In a large pot, combine shredded chicken, onion, green pepper, tomatoes, and water. Bring to a boil for 3 minutes.
2. Add the remaining ingredients. Bring to a boil, then simmer for 10 minutes.
3. Serve (with cornbread ... or a cinnamon roll) and enjoy.

NUTRITION FACTS

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    1 cup serving    391 calories   5.5g fat   54.7g carbs    32.8g protein    5.4g sugar   

If you feel so inclined, top with a little sour cream and cilantro. I don't know what it is about chili, but I have a hard time giving up the sour cream.

Enjoy!
Recipe adapted from Snixy Kitchen
Linking up here

Healthy Butternut Squash & Lentil Salad with Soy Balsamic Dressing

I cannot express how much I love this salad. I know what you're saying - it's a salad ... how good can it really be? Really though, this salad is excellent in every way. I'm telling you now you should try it and here's why:
     First, it's easy. You basically steam the squash, cook the lentils, put them on greens, cover with dressing, and you are good to go.
     Second, it's super-healthy. You are practically getting a whole day's servings of vegetables in one meal, plus the lentils are one of the best sources of non-meat protein out there.
     Third (and perhaps most importantly), it's really tasty and very filling. The combination of the squash, lentils, and flavorful balsamic vinaigrette are a perfect blend, and leave you feeling content and satisfied when you're done.
     Oh yeah, and did I mention how pretty it is? And one more thing (I told you I just can't stop talking about it!), the leftover ingredients can be easily stored away then combined the next day into a fantastic lunch.
     Feel free to try the salad now...

Butternut Squash Lentil Salad with Soy Balsamic Dressing

4 SERVINGS 

PREP: 15 minutes           COOK: 20-30 minutes            READY IN: 45 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 medium butternut squash, peeled and cut into 1-inch cubes (about 5-6 cups total)
• 1 cup green lentils (sometimes called brown lentils)
• 6-8 cups fresh baby spinach (or other salad greens)
• 2 cups chopped red cabbage (optional)
• sesame seeds and/or pumpkin seeds (aka pepitas)

For the Dressing (*or see my Simple Tip below):

• 4 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• pinch red pepper flakes
• 1 teaspoon garlic cloves
• 1 teaspoon honey

DIRECTIONS

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1. Steam the butternut squash for 20-30 minutes, until you can poke them easily with a fork but they aren't mushy. (*See the Simple Tip below for tips on steaming.)
2. At the same time, sort the lentils (I have found rocks before amongst my lentils), and place in 3 cups salty water (I add 1-2 teaspoons salt) on the stovetop. Bring to a boil, reduce heat to med-low and let simmer for 20-30 minutes or until lentils are tender. Remove from heat and drain immediately. 
3. Prepare the dressing by whisking all the ingredients together.
4. Place the desired amount of spinach (or other greens) and cabbage (if using) on a large plate.  When the squash and lentils are ready, arrange on top of the greens, and pour the dressing over. Sprinkle with sesame seeds and/or pepitas, and serve immediately. 

*Simple Tips:

• While I do love the dressing that goes with this salad, I often don't feel like going to the trouble of mixing my own dressing. This salad also works extremely well with a store-bought balsamic vinaigrette. 
• Recipes often call for butternut squash to be roasted, but I prefer steaming because for me it is simpler. We have a combined rice cooker/steamer, so it is really easy to just put the squash into the steamer basket, turn it on, and it's perfectly steamed within 20 minutes. If you don't have a steamer, check out this video on how to improvise a steamer.

NUTRITION FACTS

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    1 serving (without dressing)    279 calories   1.9 g fat   53.3 g carbs    16.4 g protein    6.2 g sugar   

 1 serving (with dressing)    410 calories   15.9 g fat   55.4 g carbs    16.7 g protein    7.7 g sugar   

Enjoy!
Recipe adapted from BBC Good Food

Asian Lettuce Wraps

The lettuce wraps from PF Chang's have always been a favorite for me and my husband. We don't go there as much as we used to, but when we do, it never disappoints. Now that we have a baby the thought of going out to dinner is exhausting, so we brought the lettuce wraps to our own kitchen! I love how light and filling they are and when you pair it with crispy lettuce it just puts it over the top! These aren't a copy-cat recipe but they sure do hit the spot!

Asian Lettuce Wraps

4 SERVINGS 

PREP: 10 minutes           COOK: 15-20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 pound lean ground turkey
• 1 medium red bell pepper, chopped
• 8 green onions, chopped
• 1 8-oz can water chestnuts, finely chopped
• 1/4 cup low sodium soy sauce
• 2 1/2 tablespoons Hoisin Sauce
• 1 tablespoon ginger
• 1 tablespoon water
• 2 teaspoons sesame oil (or extra virgin olive oil)
• Head of lettuce

DIPPING SAUCE

• 1/4 cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 tablespoon ginger
• 1 tablespoon sesame oil
• 1/2 teaspoon minced garlic 

DIRECTIONS

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1. Cook meat until brown. Drain meat and return to pan. 
2. Add in chopped red peppers, green onions and water chestnuts. Stir to combine. 
3. Add in soy sauce, Hoisin sauce, ginger, water and sesame oil. Cook mixture until peppers and onions are soft. 
4. In a separate bowl combine ingredients for dipping sauce.
5. Fill lettuce with meat mixture and either dip into sauce or pour sauce over wrap. 

NUTRITION FACTS (without dipping sauce)

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 1cup serving   256 calories  10.9g fat  14.6g carbs   24.7g protein   5.0g sugar   

Enjoy!
Recipe Adapted from www.Fit2Fat2Fit.com