Barbeque Chicken Kebobs

This is seriously the best chicken kebob I have ever made or eaten.  The flavor is unique and really delicious.  They got a thumbs up from the husband also!  
To make these you will need:
2 pounds boneless, skinless chicken thighs or breasts
2 teaspoons kosher salt
1 1/2 tablespoons sweet paprika
2 teaspoons smoked paprika
4 teaspoons brown sugar
2-3 slices raw bacon, cut into 1/2-inch pieces
1 green pepper, cut in 1" pieces
1 medium onion, quartered
1 cup of your favorite BBQ sauce
1.)  Trim chicken of excess fat, then cut the chicken into 1-inch cubes. In a large bowl, toss the chicken with the salt. Put the green pepper and onion on a microwave safe plate and microwave about 4 minutes or until they are soft.
2.)  Meanwhile, pat the chicken dry with paper towels. In a small bowl, combine the paprikas and sugar. Place the raw bacon in a food processor and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout. Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and chicken is coated. Thread the chicken, pepper and onion pieces onto the skewers, rolling or folding as needed to maintain 1-inch cubes.
3.)  Turn all grill burners to high, close lid, and heat for about 15 minutes. Leave primary burner on, but turn off other burners.  
4.)  Grill the chicken over the primary burner with lid closed, rotating one-quarter of a turn every 2 minutes or so until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of kebabs with BBQ sauce; flip and cook until sauce is browned in spots, about 1 minute. Brush second side with sauce; flip and cook for another minute or so, until cooked through.
5.)  Remove kebabs from grill and let rest for 5 minutes. Serve, passing remaining BBQ sauce separately, if desired.

Spaghetti Squash with Chicken in Roasted Red Pepper Sauce

This dish was fabulous, low calorie, low carb and gluten free. This is one to stay in the rotation.  To make it easier, one night when we were grilling chicken for dinner I threw on the extra breasts and then just refrigerated them until the night I was making this dish.  
To make this dish you will need:

• 1 jars whole red bell peppers 
• 1 large spaghetti squash, cut open and seeds removed 
• olive oil, to drizzle
• salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 3/4 cup diced white onion
• 1/3 cup white wine
• 1/3 cup chicken broth
• 3 chopped cooked chicken breasts
• 1 tbsp freshly chopped parsley 

1. Place your spaghetti squash on a paper plate. Drizzle it lightly with olive oil and season with salt, pepper and garlic powder. Place in the microwave and cook for about 15 minutes (or until tender)
2. Drain the peppers and place them into a food processor and pulse until no major chunks are left. Then, place a large skillet over medium heat and add in the olive oil. Then, add in the garlic, red pepper flakes and onions. Let cook for about 3 minutes and then add in the pureed red peppers. Stir to combine and then add in the wine, chicken broth and chicken. Cook for another 2 minutes to heat up the chicken.
3. Remove the spaghetti squash from the shells with forks and place in bowls.
4. Pour the red pepper sauce and chicken mixture over the bowls of spaghetti squash

Thai Turkey Meatballs With Peanut Sauce - Can be made Vegan!

This meatball recipe is so full of flavor. It's a favorite in our house.  Since I made it the first time, it has stayed in the rotation and has been frequently requested.  I found the recipe on Pinterest.  It was posted by Jo Cooks.  Try this one, you will love it!
To make this dish you will need:

For Meatballs:

1 package ground turkey

4 green onions, chopped

¼ cup chopped cilantro

1 tablespoon fish sauce

1 tablespoon red curry paste

1 cup breadcrumbs

1 egg

salt and pepper to taste

For Peanut Sauce

1 tablespoon sesame oil

1 can (398 ml) coconut milk

1 tablespoon red curry paste

2 tablespoon peanut butter

salt and pepper to taste

1 tbsp brown sugar

pinch of chili flakes

1.)  Preheat oven to 375 F degrees. Place parchment paper over a baking sheet.

2.)  In a medium bowl, mix all the ingredients for the meatballs together. Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.

3.)  In the mean time you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.

4.)  Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro.

For the Vegan Meatballs: 

Replace the Ground Turkey with 1 1/2 cup walnuts, 1/2 cup of breadcrumbs and 1/2 oats.  Replace the fish sauce with soy sauce and replace the egg with egg replacer.

5 Napkin Meatballs - inspired by 5 Napkin Burgers

There is a new chain restaurant called 5 Napkin Burgers.  There are locations in New York, Miami and Boston.  I saw one of their burgers and knew that I wanted to try to make a slimmed down version of it.  The results were worth the effort as it was fabulous.  I had mine without a roll.  My husband used a reduce calorie pita.  Eventually I am going to make a vegan version. 
To make this dish you will need: 

Meatballs

1 package of ground turkey

4 medium onions, chopped

3 sprigs of rosemary

1 large egg

¼ cup ground almonds

¼ cup ground Parmesan cheese

2 teaspoons fine grain sea salt, divided

1 teaspoon ground black pepper

Rosemary Aioli

1 cup Low fat mayonnaise

2 cloves garlic

2 sprigs fresh rosemary

1 tablespoon freshly squeezed lemon juice
1.)  To make caramelized onions: heat 2 tablespoons of olive oil in a large skillet over low heat. Add onion, rosemary and 1 teaspoon of salt. Cook, stirring every now and then, until onions are soft and golden brown, about 40 minutes.

2.)  In a bowl combine Parmesan, egg, caramelized onions, 1 teaspoon salt, and 1 teaspoon pepper. Add ground turkey and ground almond and mix gently. With dampened hands, form into 20 balls.

3.) Heat your grill to medium high and spray the grill with Pam.  Add meatballs, and cook, turning gently, until browned on all sides and cooked through, about 18 to 20 minutes.

Rosemary Aioli
1.)  Coarsely chop garlic and gather into a pile; sprinkle with a pinch of salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you to create a paste.

2.)  Holding rosemary sprigs at their top, slide your fingers down it, to the bottom, to strip off the needles. Finely chop them.

3.)  Whisk mayo, garlic, rosemary and lemon in small bowl to blend.

Season to taste with salt and pepper. (The rosemary aioli can be used on steak, chicken or fish.  It tastes great on just about everything!)

Shrimp Saltimbocca

Shrimp Saltimbocca - This dish was fabulous.  Baking it takes away a lot of the calories, let's just pretend we didn't make a brown butter sauce to dip them in!  To make this dish you will need:

• 1 pound shrimp, shelled and deviened
• * small sage leaves
• 3.5 ounces prosciutto, cut into 4-6 X 1 inch pieces
• 1 tablespoon oil
• 1 tablespoon butter
• 6 sage leaves
• 1 clove garlic, chopped
• 3/4 cup dry white wine
• 2 tablespoon lemon juice (~1/2 lemon)
• 1 tablespoon butter
• salt and pepper to taste

1. Turn on the oven to 425 degrees.  Spray a baking sheet with Pam.  Wrap the shrimp up in the prosciutto along with one small sage leaf, put the shrimp seam side down on the prepared baking sheet.
2. Cook in the oven until the shrimp turn pink and the prosciutto browns, about 10 -15 minutes.
3. In the meantime, melt the butter in the pan, add the sage leaves and cook until the just start to change a darker color, and set aside on paper towels.
4. Add the garlic and saute until fragrant, about a minute.
5. Add the wine to the pan, deglaze, simmer until it has reduced by half, about 3-5 minutes, add the lemon juice and butter and remove from heat stirring in the butter as it melts.
6. Season the sauce with salt and pepper to taste, crumble the fried sage leaves and mix them in.
7. Serve the shrimp along with the dipping sauce and enjoy!

Baked Squash Croquettes

I love the fact that these are baked instead of fried.  I have discovered so many versatile recipes for vegetables this year in my quest to lose weight.  This one is a favorite!
To make these delectable croquettes you will need:
2/3 cups coarsely chopped yellow squash (about 1 1/4 pounds)

1/2 cup chopped green onions

1 cup crushed saltine crackers (about 30 crackers)                

1/2 teaspoon salt

1/2 teaspoon sugar (I used Nectresse to reduce calories)                              

2 large eggs (I used a 1/2 c Egg Beaters to reduce calories)

Fresh herbs, chopped

1/4 c yellow cornmeal

Cooking spray                      

1.)   Steam squash and 1/2 cup onions, covered, for about 15 minutes or until tender (I used the microwave).  Drain well. Mash mixture with a fork. Stir in crackers and next 3 ingredients (through herbs). Cover and chill for 3 hours; drain well in a fine mesh strainer.
2.)  Heat oven to 375 degrees. Place cornmeal in a shallow dish. Divide squash mixture into 12 equal portions, shaping each portion into a 1/2-inch-thick patty. Lightly coat each patty with cooking spray.
3. Place patties on a sprayed baking sheet.  Bake for 20 minutes or until golden brown. Serve immediately.

            

Butternut Squash & Barley Salad with a Poached Egg

This is more of a fall meal. I've been trying to go for more meatless meals lately and this hit the spot!  Found this recipe on Pinterest and just had to try it!  
To make this dish you will need:

1 cup barley

2 1/2 cups water

Squash

1 small butternut squash, peeled and cut into large chunks

1 tsp cinnamon

pinch of nutmeg

1 tbsp olive oil

salt and pepper

Apple Cider Vinaigrette

3 tbsp apple cider vinegar

1 1/2 tbsp maple syrup

6 tbsp olive oil

salt and pepper

Remaining Ingredients

4 cups arugula

1/2 cup dried cranberries

4 eggs, poached

shaved parmesan

1.)  Preheat oven to 350 degrees F.

2.)  Combine barley and water in a medium pot. Bring to a boil over high heat. Reduce to a simmer, cover and cook until tender and the water is absorbed, about 45 minutes.

3.)  Toss cut butternut squash with cinnamon, nutmeg, olive oil and salt and pepper. Spread on a baking sheet and roast for 30 minutes or until tender.

4.)  Prepare vinaigrette by whisking together vinegar with maple syrup and olive oil. Season with salt and pepper.

5.)  Toss together barley with roasted squash, arugula, and dried arugula with vinaigrette. Divide onto 4 plates. Top with poached egg and shaved parmesan. Serve.