Chicken
These kabobs have a creamy spicy sauce and was so good with the grilled vegetables! After we took the chicken and veggies off the skewers, Jim promptly put everything in a wrap with a drizzle of the sauce and was LOVING life! So you can make these any way that makes you happy, in a wrap, maybe on a salad or as Robby and I ate it straight off the grill!
INGREDIENTS
3-4 boneless skinless chicken breasts, cut into bite size pieces
1 red bell pepper, cut into bite size pieces
1 green bell pepper, cut into bite size pieces
1 red onion, cut into bite size pieces
Or any vegetable you like zucchini, squash would be great!
Sauce
2 Tablespoon of Mayo
4 Tablespoon sour cream
1 teaspoon dijon mustard
1/2 sweet chili sauce
1/2 teaspoon sriracha
1 teaspoon honey
To make sauce, put all ingredients in a mason jar or bowl and mix well.
DIRECTIONS
Preheat grill to medium heat. Skewer veggies onto presoaked wooden skewers. Place chicken in a storage bag and add about half of the sauce. Let marinate for 15 minutes. Skewer chicken onto presoaked skewers. Grill chicken and veggies until cooked through. Ours took about ten minutes. I added the veggies to the grill about five minutes after I put the chicken on as they don’t take as long! Drizzle chicken with the reserved sauce.
Enjoy,
Slightly adapted from www.lecremedelacrumb.com
This is an easy and delicious weeknight dinner that comes together very quick. This makes an 8×8 dish and this was finished by three of us in one sitting! I will definitely be doubling the recipe next time as I think even the leftovers would be great!
INGREDIENTS
1 rotisserie chicken (you will need 1- 1 1/2 cups of chicken)
3 cups fried rice (leftovers, or from your favorite box)
1 small package of frozen steam fresh veggies of your choice. My veggies had mini corn, broccoli and carrots.
1 bottle of honey Teriyaki marinade and sauce ( I used Ken’s)
DIRECTIONS
Preheat oven to 350 degrees.
Cook fried rice according to package, if you are not using leftovers.
Mix 1 to 1 1/2 cups of chicken with 1/4 cup of Teriyaki marinade.
Steam vegetables. Mix all of the ingredients in a large bowl and add 1/4 cup more Teriyaki sauce.
Pour everything into a 8×8 prepared pan. Bake 350 Degrees oven for 10-15 minutes.
Take out of oven and drizzle a little more marinade over top!
Enjoy,
I made this for lunch last week when the weather was cold and a bit rainy.
The curry in this gives the sandwich such a warm taste.
INGREDIENTS
1 1/2 cup chopped or shredded chicken
1/2 cup chopped, unsalted cashews
1/4 cup golden raisins
1/4 cup chopped Granny Smith apples
1/4 cup chopped red onion
1 Tablespoon curry powder
salt
pepper
Mayo (enough to moisten and bind)
I like to serve this on 7 grain bread!
DIRECTIONS
Mix all ingredients together except bread. Mix well and store in fridge.
Enjoy,
This is another slow cooker recipe , so you know it is going to be easy! Not just easy but it makes a TON! I filled 20 flour tortillas and still had a little left over that we put on nachos! These are good and can change to your families taste very easy.
INGREDIENTS
2 boneless chicken skinless breasts
1 teaspoon chili powder (I used chipolte)
1 teaspoon garlic salt
pepper
8 ounces of cream cheese
1 cup of chicken broth
Shredded Monterey Jack cheese
Shredded sharp cheddar cheese
20 6-inch flour (or your preference) tortillas
Corn salsa or regular salsa
Serve with sour cream, salsa, guacamole
DIRECTIONS
Add the chicken, chili powder, garlic salt, pepper, cream cheese and chicken broth to the slow cooker and cook 8 hours on low or 4 hours on high. Take chicken out of slow cooker and shred. Put chicken back into the slow cooker and cook for 15 more minutes.
Preheat oven to 400 degrees.
Line a baking sheet with foil and spray with non stick spray. Taking one tortilla at a time, place a small amount of chicken down the middle of the tortilla top with corn salsa and both cheeses. Wrap the tortilla starting on the outer edges folding them in slightly then rolling from front to back. Place them, seam size down, on the baking sheet and continue for each tortilla. Bake for ten minutes until the cheese is melted and the tortillas are slightly browned.
Enjoy,
I am so happy to be back to grilling and you are going to really enjoy this recipe from The Recipe Critic. This recipe is easy with just a handful of very flavorful ingredients. My entire family really enjoyed this one!
INGREDIENTS
1/4 cup soy sauce
1/4 cup honey
2 Tablespoons vegetable oil
Juice of two limes
4 boneless, skinless chicken breasts
2 teaspoons of minced garlic
wooden skewers, soaked in water
DIRECTIONS
Cut chicken into cubes. Mix soy, honey, vegetable oil, lime juice and garlic into a small bowl and mix. Place chicken in large Ziploc bag, add marinade and let marinate in refrigerator for up to 4 hours. When you are ready to grill, preheat your grill to medium heat. Skewer chicken onto soaked skewers leaving just a small space between chicken pieces. Grill chicken for 5-10 minutes rotating chicken half way through. Be sure chicken is cooked throughly. Cooking time will vary.
Enjoy,
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