Sweet Chili Ginger Lime Chicken Skewers

June 30th, 2014 | Posted by Milana in Lunch/Dinner - (0 Comments)

INGREDIENTS:

Bamboo Skewers soaked in water for 30 min

4 Skinless Boneless Chicken Breast or thighs

1/2 cup Thai Sweet Chili Sauce

2 Tbsp Finely Grated Fresh Ginger

Zest & Juice of a Whole Lime

1 tsp Paprika

1 tsp Ground Turmeric

1 tsp Mrs. Dash Chicken Spice

1 Tbsp Mayonnaise

1 Red Bell Pepper cut into 1″ squares

1 Sweet Onion cut into 1″ pieces

DIRECTIONS:

Cut each chicken breast into 6 pieces (should about 1-1/2″ each) set aside into a bowl. Meanwhile make the sweet chili marinade. Combine all the ingredients from Thai Sweet Chili sauce to the mayo. Whisk until smooth. Pour 3/4 of the marinade onto the chicken so each piece is coated.

Refrigerate for 15-30 min. Then assemble the skewers first goes the onion then pepper then a piece of chicken. Repeat. Place on a baking sheet lined with foil greased lightly with cooking spray. Broil on high for 7 min then baste the skewers with the rest of the marinade, turn over, baste again and broil for an additional 3-4 min.

Turn off the broiler and put them into the hot oven for about 7 min. ( this is assuming that your broiler and oven is in one appliance). Then cover the skewers with foil and let them steam for 5 min on top of the stove grills without the heat on. Enjoy! These skewers will go well with any side dish. I served them with steamed black mahogany rice.

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Rating: 5.0/5 (2 votes cast)

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Whole Wheat Banana Bread Waffles

June 26th, 2014 | Posted by Milana in Breakfast/Brunch - (0 Comments)

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INGREDIENTS:
Waffle Maker
1 Cup White Whole Wheat Flour
1 Cup Unbleached All Purpose Flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
Dash of nutmeg
1 cup Milk ( I use plant based)
2 very ripe bananas (about 2/3 cup)
2 large eggs
2 Tbsp Honey or Maple syrup
1/8 cup avocado oil
1/8 cup unsweetened applesauce
2 tsp Vanilla Extract

DIRECTIONS:
Mix all dry ingredients in a medium bowl.
If you have a food processor or a good quality blender. Blend or process all wet ingredients. Add wet ingredients into dry and fold just until combined. It will be lumpy. Follow the instructions on your waffle maker manufacturer’s manual. Enjoy! Makes about 7 waffles.

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Rating: 5.0/5 (3 votes cast)

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Chicken with Creamy Mushroom Sauce

June 16th, 2014 | Posted by Milana in Lunch/Dinner - (0 Comments)

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INGREDIENTS:
4 5oz. Chicken Breast Halves Skinless and Boneless with Tenders removed
3 Tbsp Avocado Oil, divided
2 medium shallots, minced
2 Cups Mushrooms, sliced
1/4 Cup Vermouth or White Cooking Wine
1/2 Cup Low Sodium Organic Chicken Stock
1/4 Cup Vegan or Dairy Free Half& Half/Creamer ( I used Ripple Original Half & Half)
1/4 Cup Fresh Snipped Chives
Salt and Pepper to taste

DIRECTIONS:
Heat oven to 400F.
Season chicken with pepper and salt on both sides.
Heat 2 Tbsp of oil in a medium skillet over high heat. Sear the chicken breast turning once and adjusting the heat to prevent burning, until brown. Transfer to a baking sheet and finish the chicken breasts in the oven for 20 min. Add another Tablespoon of oil in the same pan. Add shallots to the pan and cook, stirring, until fragrant and soft, about a minute or so. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in creamer and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute. Enjoy!

Makes 4 servings: 1 chicken breast with 1/4 cup mushrooms per serving

Nutrition Per Serving:
275 calories
15g fat (5 g sat, 7 g mono)
84mg cholesterol
5g carbohydrates
25g protein
1g fiber
373 mg sodium
370 mg potassium

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Rating: 5.0/5 (4 votes cast)

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Split Pea, Lentil & Barley Stew w/ Lean Beef

June 13th, 2014 | Posted by Milana in Recipes | Soup - (0 Comments)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Anyone who knows me well knows that I despise all kinds of soup! I always feel like its very thin and a waste of calories..I’m more of a full balanced meal kind of girl. Now having said that I actually prefer thick, hearty meal-like stews packed with various nutrients~ hence this recipe. I fell in love with this stew. It’s loaded with hearty lentils, split peas, barley, carrots, celery, and lean chunks of beef not to mention herbs and spices! This stew is sure to please the pickiest soup palate!

INGREDIENTS:

1 lb Lean Beef Stew cut into small chunks

2 stalks celery chopped

1 large Vidalia Onion or any sweet onion chopped

3 cloves garlic minced

1 cup lentils, dry

1 cup split peas, dry

1 cup barley, dry

2 bay leaf

1 tsp salt

1 tsp finely ground black pepper

2 tsp oregano, dried or any Italian seasonings

1 Tbsp dried basil

1 Tbsp Smoked Paprika

1 Tbsp Dried Turmeric

1 tsp dried coriander

1 Tbsp Grape-seed Oil

1-1/2 Quarts Organic Low Sodium Chicken Stock

Boiling Water

DIRECTIONS:

Using a 4 Quart Dutch Oven or Pot with Cover. Brown beef, onion and garlic in oil. Add chicken stock and bay leaf. Cover and simmer on low for 1 hour. Add the rest of the ingredients, stir , and fill up the rest of the pot with boiling water. Bring to a boil again, cover and simmer for 3 hours, stirring occasionally and adding water as needed. Season to taste before serving.

Serving Size is 2 Cups.

Nutrition Facts
User Entered Recipe
  8 Servings
Amount Per Serving
  Calories 264.0
  Total Fat 5.5 g
  Saturated Fat 1.5 g
  Polyunsaturated Fat 1.5 g
  Monounsaturated Fat 0.4 g
  Cholesterol 30.0 mg
  Sodium 476.0 mg
  Potassium 363.7 mg
  Total Carbohydrate 34.0 g
  Dietary Fiber 9.1 g
  Sugars 1.0 g
  Protein 9.9 g

 

 

 

 

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Rating: 5.0/5 (2 votes cast)

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