Real Simple Grilled Chicken Kabobs w/ Garlic Kale Quinoa

Real Simple Grilled Chicken Kabobs w/ Garlic Kale Quinoa

Ingredients:

Kabobs:
1-2lbs of Chicken
2 red bell peppers
1 green bell pepper
1 zucchini
1 yellow zucchini
1 purple onion
2-3tbsp Montreal Steak seasoning
1 tbsp of olive oil (use in misto)
6-8 skewers
Olive oil/ Avocado oil

Quinoa:
1 cup quinoa
1 cup chopped kale
1 tbsp olive oil
1-2 garlic clove minced
Salt/Pepper

Directions:
1.) Dice chicken in 1-2inches pieces / dice all veggies
2.) Add all chicken and veggies to skewers, alternate veggies and chicken. Spray chicken/veggies with olive oil (use fat allotment here). Sprinkle with seasoning.
3.) Place on warmed BBQ for 10-15mins – until cooked entirely.
4.) Bring 2 cups water and quinoa to a boil in saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and water is absorbed. 12-15mins
5.) Heat olive oil in skillet, sauté kale and garlic for about 5 minus. Until wilted.
6.) Stir quinoa into kale mixture.
7.) This is one of my favorites for summertime BBQs! Family and Friends will love this simple meal! Enjoy!

Megan's Shrimp Ceviche

Megan’s Shrimp Ceviche

Ingredients:
½ lb of raw shrimp, peeled and de veined
Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
½ cup finely chopped cucumber
¼ cup finely chopped red onion
½ of Serrano chili, seeded and finely chopped
½ cup diced seeded tomato
½ avocado – chopped into small pieces
1 tbsp cilantro leaves
¼ kosher salt

Directions:
1.) Combine 4 cups of water and ¼ salt in a large saucepan, bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through 3-4 minutes. Transfer to cutting surface, let cool.
2.) Chop the shrimp into ½ inch pieces and place in a medium nonreactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chilies. Refrigerate 30 mins.
3.) Stir tomato, avocado, chopped cilantro, into the shrimp mixture. Let stand for 30mins before eating.
4.) Enjoy in lettuce cups, or with corn tortillas for a carb : )
5.) SERVING SIZE:  ½ cup (make sure to get a decent amount of shrimp in there to reach your phase protein serving.)

Denise's Turkey Meatballs with Sauce

 

Denise's Turkey Meatballs w/ Sauce

Ingredients:

Sauce: 
1 can of organic tomato sauce
2-3 garlic cloves minced
½ t. Oregano
½ t. Basil
½ t. Red pepper flakes 

Meatballs:

1lb of ground turkey
1 egg
4-6 tbsp dry Oats
½ medium yellow onion
2 garlic cloves
1t Montreal steak seasoning
½ red pepper flakes
½ t oregano
½ t basil
½ t garlic powder

Directions:

1.) Saute the onion until the onions are translucent (spritz pan to coat), add garlic and cook another 2 mins. Put in bowl to cool.
2.) When onion mix has cooled add turkey, egg, oats, and seasonings to bowl and mix.
3.) Create meatballs using hands, add a little more olive oil to pan (Fat serving here) add meatballs to pan and cook until both sides are brown. Cover and continue to cook about 10 more minutes
4.) For sauce: add all ingredients to a sauce pan, stir and heat over low heat while making meatballs.
5.) Add sauce to meatballs and ENJOY!!

Slow Cooker Lemon Garlic Chicken

Megan’s Slow Cooker Lemon Garlic Chicken

Ingredients:
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
2lbs chicken breast
2 tablespoon butter
½ cup water
3 tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon of chicken bouillon
1 teaspoon chopped parsley

Directions:
1.) in bowl, mix oregano, salt and pepper. Rub the mixture onto chicken. Melt butter in skillet over medium heat. Brown chicken in butter for 3-5 mins. Place in slow cooker.
2.) In same skillet, mix water, lemon juice, garlic, and bouillon. Bring to boil, pour over chicken in slow cooker.
3.) Cover and cook on high for 3hrs or low on 6hrs. Add the parsley to slow cooker 15 mins before done.
4.) Makes lots! Enjoy with rice, pasta, or on a salad!

Megan's On The Go Muffins

Megan’s On the Go Muffins

Ingredients:
2 ½ cups of old-fashioned rolled oats (gluten free if needed)
1-teaspoon baking powder
½ teaspoon salt
1-teaspoon cinnamon
½ teaspoon nutmeg
¼ cup NATURAL applesauce
2 cups UNSWEETNED almond milk
1 egg
2 cups blueberries, fresh or frozen.
** about 25g of carbs in each muffin/120 calories

Directions:
1.) Preheat oven to 375 degrees. Place liners in muffin tins.
2.) Combine oats, baking powder, salt, cinnamon, nutmeg, and blueberries
3.) Whisk together applesauce, almond milk, egg. Pour in dry ingredients. (Batter will seem soupy).
4.) Fill lined muffin tins 2/3 full with batter
5.) Bake 25-30 mins or until muffins are golden brown.
6.) Allow to cool, and ENJOY!! : )