Normally what I post here are recipes I’ve found and posted intending to replicate later. This was just a quick throwing together some stuff on hand. I liked it, so I think I want to save it for later.
Half a large zucchini
1 chicken apple sausage.
a large squeeze of Ken’s sun-dried tomato vinegarette
Heat a skillet on medium-high heat.
Slice the zucchini into rings. Then quarter or third the rings.
Slice the sausages into small rings.
Place the zucchini and sausage in the skillet and squeeze the vinegarette on top and stir.
Occasionally stir the mixture until the zucchini is semi-soft.
Cut sweet potatoes into French fries (about 3 inches long and ¼-inch thick), place in a large bowl and toss with oil, paprika, garlic powder, salt and pepper. Arrange sweet potatoes in a single layer on prepared baking sheet.
Roast for about 18 minutes, turning once, until lightly browned and tender.
Serves 4. Per 3-ounce serving: 131 calories, 2 g protein, 21 g carbohydrates, 5 g total fat, 2 g fiber, 155 mg sodium.
2 large chicken breasts, cut into 1 1/2″ – 2″ chunks, salted lightly
1 1/2 cups of your favorite BBQ sauce
1 lb bacon, cut into 1″- 1 1/2″ segments
fresh pineapple cut into 2″ chunks
Combine chicken pieces with 1 cup of the BBQ sauce and marinate for 2-3 hours. (This step can be omitted if you’re pressed for time!)
Microwave bacon for 2-5 minutes, depending on the thickness of your bacon and how crispy you like it. Let bacon cool slightly.
Using kabob skewers, thread chicken, bacon pieces and pineapple in a pattern. The larger pieces of pineapple are easier to skewer. Fold thin bacon pieces over in half and arrange next to the chicken, being careful to not put the bacon pieces too close to anything else, so that they have space to heat up properly to cook.
Grill kabobs until chicken reaches 155-160 degrees F. Slather remaining 1/2 cup of BBQ sauce on kabobs when they’re nearly cooked. Cover loosely with foil and let sit for 5-10 minutes before serving.
2 boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 small white onion, diced
1 poblano pepper, seeded, stemmed and iced
1 medium carrot, peeled and diced
1 cup brown rice
2 cups gluten-free, allergy-friendly chicken broth, plus additional as needed.
1/4 cup strained crushed canned tomatoes
1 tbsp smoked paprika
1 tsp salt
Black pepper, to taste
Heat a large skillet over medium heat. Add oil and swirl to coat. Add bacon and cook, stirring occasionally, until fat is translucent and edges begin to crisp, about 2-3 minutes.
Add chicken and cook 5 minutes, stirring occasionally. Add onions, peppers and carrots and sauté until onions are slightly translucent, about 3 minutes. Add rice and sauté until lightly toasted, about 1 minute.
Stir in 2 cups broth, tomatoes, paprika and salt. Turn heat up to high and bring to a boil. Reduce heat to medium-low, cover and simmer 5 minutes. Uncover, increase heat to medium and simmer, stirring often, until rice is al dente and most liquid had been absorbed, about 10 minutes. If the liquid evaporates too quickly, add 1/2 cup broth.
Season with black pepper, to taste, and garnish with parsley, to serve.
Heat a large skillet over medium-high heat. Add oil and swirl to coat. Place chicken in the pan, sprinkle with salt, coriander, garlic powder and onion powder and sauté 5 minutes; it won’t be fully cooked through.
Stir squash and curry powder into the skillet. Add broth and bring to a boil. Reduce to medium-low, cover and simmer 10 minutes. Uncover, increase heat to medium and cook 5 minutes.
In a small bowl, whisk water and lemon juice with cornstarch until dissolved. Stir into chicken mixture and simmer until thickened to the consistency of velvety gravy.