Tag Archive | red peppers

Orange-Pineapple Chicken Skewers

Well let me tell you, this experiment was a long shot! I wasn’t sure how this was gonna turn out and was prepared to throw it in the trash. I was pleasantly surprised though that this was actually very tasty. It is a different flavor than I’ve ever had before and may not be for everyone but the chicken practically melts in the mouth! It’s worth trying in a small batch to see what you think.

I was really worried when hubby came home and had his taste testing because fruit and meat just doesn’t go together in his mind. Of course, I didn’t tell him what was in it before he tried it. As I anxiously awaited his response to his first bite, I was just bursting to tell him what was in it. First bite and his face lit up and he said,  “WOW that is delicious!” and then asked what was in it. Boy was he surprised! So, without further ado….

Orange-Pinapple Chicken Skewers

Ingredients:

2 boneless, skinless chicken breasts, chunked

Juice of 2 oranges

1 c frozen pineapple chunked, thawed, divided

1/2 tsp cinnamon

1/4 tsp ground mustard

1/4 tsp oregano

1 tbsp braggs

your favorite veggies chopped into large chunks

Instructions:

(The chicken will be marinated. I used my vacuum sealer marinade dish and vacuum sealed, placed in fridge and marinated for 4 hours. A baggie or other covered dish should work fine.)

Add chicken, orange juice, cinnamon, ground mustard, oregano, and braggs to container. Dice 1/2 of the 1 c of pineapple chunks and add to the container. Seal and marinate for at least 4 hours.

Make your kabobs using your favorite veggies and the other 1/2 c pineapple chunks. I used the pineapple, purple onions, mushrooms, red bell peppers, and grape tomatoes

Grill, serve, and Enjoy! 🙂

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Sweet and Sour Chicken

One of the things I sometimes sorta miss eating is Chinese food. But, again, loaded with sodium and more than likely msg, I won’t eat it.  This recipe is not my creation, unfortunately. Maybe one day I will be able to come up with more extravagant things but for now, I’ll rely on what I can do and what other people can do!! I got this recipe from the newsletter from the clinic I was going to. I don’t know who the name of the person who made this recipe up and the clinic has unfortunately closed “due to economic reasons”. Anyway, it’s delicious and helps to satisfy the crave for Chinese food without the toxic waste that is added to it (even though it tastes so good). I only slightly altered this recipe but it’s pretty much the same as how I got it.

Sweet and Sour Chicken

3 boneless skinless chicken breasts cut into 1 inch pieces

2 red bell peppers cut into strips*

1 med onion cut into strips

Braggs and white pepper to taste

Sauce:

1 c frozen pineapple chunks, divided

2 ripe plums, peeled*

1 tbsp braggs

Juice of 1 lemon

1/2 c water

Instructions:

In small saucepan combine plums, 1/2 c water, 1/2 c pineapple, and lemon juice over medium heat. When plums start to break down remove from heat, puree, and set aside.

In large skillet sautee chicken until lightly brown and cooked through. Remove from pan and set aside. Sautee peppers and onions until tender. Add chicken and season with braggs and white pepper to taste. Add the other 1/2 c pineapple chunks, the sauce, and 1 tbsp braggs. Heat through. Serve over quinoa (or brown rice if you prefer). Great for using up leftover quinoa pilaf! Enjoy!

*Can use any color sweet bell pepper but red gives the nice contrast

*Tip: use a serrated veggie peeler to remove skin from plums

Quinoa Pilaf

I discovered quinoa a few months ago. The first time I made it, it really grossed me out when I looked at it. It is tiny little balls with white spirals coming out of it. Yuck. I could only imagine the texture.perhaps tapioca? Ick. Well, I made myself try it anyway. I LOVE quinoa! The taste of it reminds me of brown rice. So, I get to have “rice” without the starch and carbs that go along with it. Now, I’m not saying quinoa doesn’t have this stuff but it is better for you and it’s easier to digest! Quinoa is pronounced keenwa and is technically not a grain but a seed. One of the best discoveries in my opinion! Here is how I make quinoa when I want it as a side dish like I would rice.

In this picture, I served the quinoa pilaf with bacon crusted chicken and “creamed” spinach

Quinoa Pilaf

Ingredients:

1 c quinoa, rinsed

6-8 oz mushrooms, sliced

1 red bell pepper, chopped coarsely

1 small-medium purple onion, chopped coarsely

1 Med tomato, chopped

3 cloves of garlic, minced

1 1/2 cups low sodium chicken broth ( check labels!)

1/2 tbsp coconut or extra virgin olive oil

Coconut aminos or braggs liquid aminos to taste

Instructions:

In medium sauce pan, melt oil and sautée veggies and garlic until crisp tender. Add rinsed quinoa and sautée 2-3 mins. Add chicken broth and aminos to taste and bring to a boil. Reduce heat, cover, and simmer until all water is absorbed. 15-20 mins. Stir in tomatoes and serve