Sweet and spicy Kabobs

I took 2 skinless chicken breasts and pounded them down to about 1/2" thick. Then I cut them into 1" pieces. I also took 10-12 large shrimp(deveined and shells off).

Place the proteins in a large bowl and add a season all salt, lemon pepper and a touch of Cayenne pepper. Mix well.

In the meantime I cut up 5 mini peppers(or 1 1/2 large sweet peppers), 1/2 of red onion (all in 1" slices) and 1 pkg. of mushrooms.

Place the proteins as well as the vegetables in a large ziploc bag with 1/3 cup of pineapple juice(from a can), 1/4 cup of olive or grapeseed oil, 2 tablespoons of lime juice and red pepper to taste(as much as you like).

Mix well and place in the refrigerator for 2-4 hours.

Place on wooded skewers alternating veggies and meat. I put the chicken and shrimp on separate skewers due to the fact that the shrimp will cook faster than the chicken.

I than wrapped a few of the skewers with turkey bacon. 2 Slices per skewer and keep in place with toothpicks.

Then place on a hot grill for 15-20 min. turning ever 3-5 min. Take off of the grill and take the food off of the skewers and place on a plate.

Serve with your favorite sides and waaallllaaahhhhaaa! Happy eating y'all!

Chicken Hoagies with a cabbage slaw

This is a very easy recipe with a whole lot of flavor!!!

I took 2 chicken breasts and marinated on a plate with about a teaspoon of rice vinegar, spicy mustard and lime juice. Make sure that both sides have the liquid on them. Then evenly sprinkle some season salt, garlic salt and ground pepper over both sides of the chicken breast as well. Allow to marinate for 15-30 min. Then cook the chicken on a grill, panini press or skillet. I prefer grilled. Allow to cook until the chicken breasts is 165 degrees. About 8-10 min. per side. (depending on how hot your grill is)

While your chicken is cooking chop up 1/4-1/2 of a head of red and white cabbage, a red bell pepper, 1/2 sweet onion and 1 tomatillo(or tomato), place in a large bowl and mix with some minced garlic, salt, pepper, feta cheese,  and a light caesar dressing(like Ken's).

Mix well

Toast the hoagie rolls in the oven until crisp. Then add either mustard or mayo to the bun. I like mustard and my husband likes mayo. They both worked out well. Then add a slice of your favorite cheese. I used swiss, but a sharp cheddar would be amazing as well! Slice your chicken breasts into strips and place on top of the cheese. then add that amazing slaw... And wallllaaaaahhhhh!!! Happy eating y'all!

Chicken and Shrimp taco salad.

I have really been trying to put together some healthy recipes. I work out daily, but I am moving to Florida towards the end of the year!!!!! Need I say more??? LOL!

So, last night I created my own version of a taco salad. It not only turned out great, but was quite filling! Here is what I did.....

I sliced 1 chicken breast (placed in a bowl), and in took (9) large gulf shrimp and seasoned with my favorite seasonings... pepper, red pepper flakes, cumin, fajita seasoning, and garlic salt. I sprayed a pan with cooking spray and cooked for about 7-10 min.(or until there is no pink left in the meat).

In a separate saute pan, I mixed a can o kidney beans and great northern beans(both drained). Placed on low until warm.

While the protein and beans are cooking, I diced up the following veggies.... Cilantro,onions, tomatoes and red peppers.

Once everything is done (which only takes about 20 min. from start to finish), I took fresh spinach(instead of lettuce) and placed on a plate. Top with the meat mixture, veggies, salsa and hot sauce (homemade or store bought) and "sour cream" See below for my low fat version... Add some tortilla chips around the plate and top with some shredded cheese.

Instead of sour cream... I mix 1 tub of greek yogurt along with a can of green chili's. Add salt and pepper to taste and mix well.. you will never know the difference.

Waalllllaaahhhhhhaaaa! Happy, healthy eating y'all!

Chicken tacos/burritos

I took 2 chicken breasts, cut them into chunks and seasoned with my favorite seasonings. You can use whatever seasonings you like. I like to use a season all salt,garlic powder, CUMIN(cumin is a MUST in any tex mex or Mexican dish), and pepper.

I let that "marinate" for about 30 min.

Then take your chicken and place in a hot skillet. I did not use oil, rather just some cooking spray. This will aid in keeping the calories down. Cook until browned (about 10 min. on med.-high heat).

While the chicken was browning I took a can of beans, placed in a pot with about a quarter cup of diced onions, slice fresh jalapenos and chopped cilantro.

Then once that was warmed up(about 5 min. on med. heat) I started to put together the tacos.

I made one like taco bell with the hard shell and the soft. I took 1 flour tortilla and placed some melted Velveeta(processed cheese). This will act as the "glue" so to speak. Then I filled with chicken, the bean mixture, salsa and some spinach leaves(instead of lettuce).

For the burrito, I repeated the process minus the hard shell and added rice.

This time I chose not to use "Sour cream". But, a lighter version is Greek yogurt! I mix in a can of green chili's and it is delicious on any dish!

And waalllaaahhh. Happy eating y'all!

Chicken, veggie & rice soup

Well it's been a while since I've posted and I apologize for that I have the camera mishap & I hurt my foot. But, i am so glad to be back with y'all!


Let me go ahead and start by saying that this is a wonderful diet recipe! It is a great go too for lunch. I make the entire recipe put the amount that I want in the refrigerator and freeze the rest. It will last in the freezer for up to one month. In a large Dutch oven or pot I combined 32 ounces of chicken stock, 2 (10 ounce) cans of diced tomatoes, one half of a whole shredded cabbage, one zucchini chopped, one onion chopped, two celery stocks chopped, two carrots chopped (or parsnip), and two jalapeños chopped (which is optional). Bring to boil over medium-high heat then reduce the heat and simmer for 30 minutes or until the vegetables are tender.



 I then added one whole roasted chicken(skin removed and shredded), along with half a cup of cilantro,a tablespoon of cumin,and 2 tablespoons of lime juice. Then simmer for 10 or 15 minutes or until all of the chicken is heated through and then if desired serve with rice. And waaaallahhh, happy eating ya'll!!!

Baked chicken pasta w/Emeril Lagasse's roasted garlic pasta sauce!

For Emeril's sauce

1 large onion, chopped
3 tablespoons of Extra-Virgin olive oil
1 tablespoon minced garlic
1/4 cup tomato paste
1 1/2 teaspoons salt
1 teaspoon balsamic vinegar
1/2 teaspoon hot sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil leaves
2 (28 ounce) cans whole Italian plum tomatoes, with their juices
3 whole heads roasted garlic, cloves removed from peels

In a large pot saute the onion in the olive oil over med.-high heat until soft and lightly golden, 4-6 min. Add the minced garlic and cook, stirring for 1 min. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, cook for 1 min. Add the tomatoes, crushing with a fork in the pan(also add the juices). Stir to combine well and bring to a boil. Reduce the heat to slow simmer and cook for 20 min. stirring occasionally.
Add the roasted garlic cloves and stir to combine. Continue to simmer for 30-45 min. or until the flavors have come together.
To roast the garlic I place the whole head of garlic in foil and drizzle with oil. (do each head separately). I then place in a 350 degree oven for 20-25 min. Let cool and then just squeeze the garlic out of the casing into the sauce.

Once I got the sauce going I marinated (2) cut up chicken breast in balsamic vinegar and Italian seasoning (about 30 min). I then cooked on a skillet until done (about 8 min.) and in a separate pot I boiled some penne pasta. I then took an oven safe dish and placed the pasta on the bottom and then the chicken.

I then topped with the sauce and some freshly chopped basil.

Top with your favorite shredded cheese and place in the oven on high broil until the cheese bubbles and browns.
And waaalllllaaaaahhhhhh! Happy eating y'all!

Healthy chicken, ranch nachos

I made these the other night with shrimp, chicken, beans, guacamole and salsa. I did not post b.c I have never tried this before. Well, it turned out FABULOUS! So fabulous that I made another version for my lunch today. I don't know about you but, I hate nachos that are served on a plate of chips and a little bit of topping. You always end up with more chips than topping. So, I just love when restaurants serve nachos individually! I took one pita bread and sliced in 1/2 then again in 1/2.

then slice each of the quarters into halves again(to make triangles).
then I topped with some shredded rotisserie chicken, ranch dressing, pickled jalapenos and topped with cheese(but the toppings are endless)!

Place in the oven on 350 for 7-10 min. And then for the last 2 min. place the oven on high broil to get the cheese extra bubbly.
And waalllaaahhh Happy snacking y'all.
Oh, and heres another hint. If you love sour cream.. use greek yogurt. And I always add 1 can of green chile's to a 6 oz. can of greek yogurt and mix. it is amazing on chicken or shrimp!

Coconut chicken with mango salsa

For the chicken....

Start by pre-heating the oven to 350 degrees

I then took 2 chicken breasts and placed them in a large ziploc bag and pounded flat with a mallet.

Once the chicken is flat, take a cut each breast length-wise(right down the center). This will give you 4 portions.

Then I sprinkled with salt and pepper.

Take 2 bowls. In the first bowl take 1 egg and one tablespoon of water. whisk vigorously.

In the second bowl, place about a cup of shredded coconut.

dip each piece of chicken in the egg, then the coconut. Press to coat.

In a large skillet, coat with with oil and place on med-high heat. Add the chicken and cook on each side for about 3-4 min. until golden.

Then place on a baking sheet and cook for about 12 min. or until cooked through.

Take out and serve with the mango salsa.

For the salsa...
I took 1 mango (diced)
1 red bell pepper(diced)
1/2 red onion (diced)
diced up cilantro(how ever much to your liking)
2 jalapenos(diced)--- optional
1 tablespoon or rice vinegar
salt and pepper to taste
Mix well and serve on top of the chicken.

I served with a side salad of spinach, tomatoes, cucumber and mixed in some lime juice, olive oil and rice vinegar. Toss well.
I also served with a side of my favorite non-fried onion rings that I posted on 2-8-12
Happy eating y'all!!!!