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All Recipes Below
Grilled Chicken and Vegetable Shish Kebabs
Ingredients:
2 Tbsp Better Than Bouillon roasted chicken base
2 lb boneless chicken breasts
8 oz cubed pineapples
1 red bell pepper
1 green bell pepper
1 orange bell pepper
1 whole zucchini
2 tsp oregano
2 tsp black pepper
2 tsp paprika
For the teriyaki pineapple sauce:
1/2 c. low-sodium soy sauce
2 tsp minced garlic
2 tsp Sesame Oil
2 Tbsp fresh pineapple juice
2 tsp cornstarch
1 tsp black pepper
1/4 tsp Himalayan salt
1/4 tsp garlic powder
2 Tbsp brown sugar
1.Begin by starting your fire on the grill and allow the temperature to reach 350 degrees.
2.Cut your chicken breast into cubes and place into a large bowl. Season chicken with oregano, black pepper and paprika then rub ingredients into the chicken.
3.Add Better Than Bouillon roasted chicken base to the chicken. Mix together well then set to the side.
4.Remove the stem and seeds from each of the bell peppers and cut into large pieces. Chop the zucchini into slices.
5.Place each ingredient individually onto the skewers in desired order.
6.Place each chicken and veggie skewer onto the grill. Grill for 4 minutes each side. Remove from heat.
7.For the sauce, add all ingredients into a small cooking pan on medium/high heat until it begins to bubble then lower heat to simmer and cook for 8 minutes and remove from heat and allow to cool.
8.Serve immediately.
Slow Roasted Salmon Citrus Salad
Ingredients:
½ red onion
2 Tbsp red wine vinegar
Boston lettuce leaves
1 avocado
Aleppo pepper flakes
3 roasted beets quartered
2 orange peeled, cut into segments
1 grapefruit peeled, cut into segments
1 large tomato halved, cut into ¼” thick slices
½ English cucumber sliced
1 lb Slow Roasted Citrus Salmon
Flakey salt such as fleur de sel or Maldon salt
Ingredients for the citrus shallot vinaigrette:
1 Tbsp shallot minced
2 Tbsp fresh lemon juice or orange juice
1 ½ tsp rice wine vinegar
1 garlic clove smashed
5 Tbsp extra virgin olive oil
Salt and pepper to taste
1 Tbsp shallot minced
2 Tbsp fresh lemon juice or orange juice
1 ½ tsp rice wine vinegar
1 garlic clove smashed
5 Tbsp extra virgin olive oil
Salt and pepper to taste
1.Pickle onions by placing onion and vinegar in small bowl, and letting them sit for 15 minutes.
2.Meanwhile, line serving plate with lettuce leaves.
3. Cut avocado in half and remove pit. Scoop spoonfuls of avocado onto plate; season with flakey salt and aleppo pepper.
4.Arrange quartered beets on plate. Arrange orange and grapefruit segments on plate.
5.Lightly salt tomato slices. Place on plate.
6.Lightly salt cucumbers and place on plate.
7.Scatter pickled onions on plate.
8. Break salmon into pieces and arrange on plate.
9. Drizzle Citrus Shallot Vinaigrette on top and sprinkle with a little flakey salt to finish.
Mexican Stuffed Peppers
4 large bell peppers
2 tsp extra virgin olive oil
1 lb ground chicken — or turkey (I used chicken)
1 tsp ground chili powder
1 tsp ground cumin
1 tsp garlic powder
½ tsp kosher salt
¼ tsp black pepper
1 can fire-roasted diced tomatoes — with juices, 14 ounces
1 ½ c. cooked brown rice — quinoa or cauliflower rice
1 ¼ c. shredded cheese — Monterey Jack, pepper jack, cheddar, or similar cheese, divided
1.Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
2.Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
3.Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
4.Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.
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