Chicken Apple Sausage & Zucchini

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.

Ingredients

  • Half a large zucchini
  • 1 chicken apple sausage.
  • a large squeeze of Ken’s sun-dried tomato vinegarette

Directions

  1. Heat a skillet on medium-high heat.
  2. Slice the zucchini into rings. Then quarter or third the rings.
  3. Slice the sausages into small rings.
  4. Place the zucchini and sausage in the skillet and squeeze the vinegarette on top and stir.
  5. Occasionally stir the mixture until the zucchini is semi-soft.
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Sweet Potato Oven Fries

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Ingredients

  • 2 medium sweet potatoes (12 ounces total), peeled
  • 1 Tbsp. plus 1 tsp. olive oil
  • ½ tsp. paprika
  • ¼ tsp. each garlic powder, salt and pepper

Instructions

  1. Heat oven to 450ºF.
  2. Spray a baking sheet with nonstick cooking spray.
  3. 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.
  4. Roast for about 18 minutes, turning once, until lightly browned and tender.
  5. Serve immediately.

Serves 4. Per 3-ounce serving: 131 calories, 2 g protein, 21 g carbohydrates, 5 g total fat, 2 g fiber, 155 mg sodium.

BBQ Chicken Kabobs with Bacon and Pineapple

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Ingredients

  • 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

 Instructions

  1. 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!)
  2. Microwave bacon for 2-5 minutes, depending on the thickness of your bacon and how crispy you like it. Let bacon cool slightly.
  3. 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.
  4. 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.

Zucchini Lasagna

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Ingredients

  • 2 large zucchini
  • 2 tbsp salt
  • 1 1/2 tsp ground black pepper
  • 1 small diced green bell pepper
  • 1 diced onion
  • diced garlic bulb
  • 2 cans whole crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh oregano
  • 1 beaten egg
  • 1 (15 ounce) container low-fat ricotta cheese
  • 8 oz shredded mozzarella cheese
  • 8 oz grated Parmesan cheese

Instructions

  1. Preheat oven to 325º.
  2. Coat your pan with the cooking oil or spray of your choice.
  3. Cut the zucchini lengthwise into thin slices and sprinkle each side with salt and pepper.
  4. Warm a large skillet on the stove at medium-high heat with olive oil.
  5. Place slices of zucchini in the pan side by side until browned, then turn over until browned on the opposite side.
  6. For your sauce, coat a large pan with olive oil and cook the diced garlic, green pepper and onion for about 5 minutes.
  7. Add the crushed tomatoes, oregano, basil, salt and pepper and simmer for an hour. Mix the egg and ricotta cheese together in a bowl.
  8. Spread half of the sauce across the bottom of the pan. Add half the zucchini, cover with half the ricotta and half the mozzarella.
  9. Repeat your layers again and top with mozzarella cheese and Parmesan.
  10. Cover with aluminum foil and bake for 45 minutes, then uncover and bake for 15 more (depending on your oven).

Double Smoked Bacon Paella

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The classic Spanish paella is loaded with mussels and shrimp. But we skip on those major allergens – and opt instead for the full-bodied flavor of double smoked bacon.

Makes: 4 servings
Free of: gluten and all top allergens

Ingredients

  • 1 tbsp olive oil
  • 5 slices allergy-friendly double smoked bacon, chopped
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Season with black pepper, to taste, and garnish with parsley, to serve.

Chicken and Butternut Squash Curry

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This nourishing stew boasts warm spices and flavors so rich that no one will guess it came together very quickly.

Makes: 4 servings
Free of: gluten and all top allergens

Ingredients

  • 1 tbsp olive oil
  • 8 boneless skinless chicken thighs, quartered
  • 1 1/4 tsp salt
  • 1/2 tsp ground coriander seed
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 14 oz fresh cubed butternut squash
  • 1 tbsp curry powder*
  • 1 1/2 cups gluten-free, allergy-friendly chicken broth
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 cup frozen peas
  • 4 cups brown rice

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Stir in peas.
  5. Serve atop rice.

Zucchini Thai Noodle Salad

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Feel free to twirl, swirl and slurp. This all-vegetable concoction skips on the guilt for second helpings, and kids will love it.

Makes: 4 servings
Free of: gluten and all top allergens

Ingredients

  • 2 large zucchini, ends trimmed
  • 1 large carrot, peeled and cut into matchsticks
  • 1 red pepper, seeded, cored and thinly sliced
  • 3 green onions, thinly sliced
  • 2 tbsp chopped Thai basil
  • 1/2 tsp minced ginger
  • 1 clove garlic, minced
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tsp honey
  • 2 tbsp canola oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup roasted, hulled sunflower seeds

Instructions

  1. Using a spiralizer, cut zucchini into long noodles and place in a large bowl.
  2. Add carrot sticks, red pepper slices and green onions to zucchini and gently combine.
  3. For dressing, in a small bowl, whisk basil together with ginger, garlic, rice vinegar, lime juice and honey. Slowly stream in oil while continuously whisking, and stir in salt and pepper.
  4. Toss zucchini mixture with dressing. Top with sunflower seeds and serve.