1-2 chicken breasts
1 c red bell peppers, chopped
1 c yellow sweet onions, chopped
1 cup fresh pineapple cubed
1 TBS soy sauce
1/2 TBS honey
1 tsp olive oil
1 tsp rice vinegar
1/2 tsp minced garlic
1/2 tsp ground ginger
Salt and pepper
2 TBS unsweetened shredded coconut
Full fat canned coconut milk ( used in place of liquid for rice)
Heat oven to HI Broil.
Cook rice according to package using coconut milk in place of the liquid with a pinch of salt.
Skewer chicken, pineapple, peppers and onions in a desired pattern. Place on greased broiler pan. Set aside.
Combine honey, soy sauce, olive oil, rice vinegar, olive oil, garlic, and ground ginger in a small bowl. Baste the skewers with the mixture and then sprinkle with salt, pepper, and shredded coconut.
Broil for 10-15 minutes, flipping halfway.
Enjoy warm over coconut rice.
I double the sauce if I’m using 2 large chicken breasts just do make sure the flavor is strong. Completely up to preference. Just depends on the amount of food I have.
Also I have just skipped the skewers and placed the chicken, pineapple and veggies straight in the pan.
Recipe from Denise Taylor
Makes 1 pint
1 1/2 c sugar
3/4 c buttermilk
1/2 c butter
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla
- Bring all ingredients, except vanilla, to a boil in a LARGE pan (mixt will bubble up).
- Boil for 4 minutes
- Remove from heat and stir in vanilla.
Recipe from Cooking Light
For a quick no-cook meal, substitute diced rotisserie chicken or leftover turkey breast, use pre-cooked bacon you can just zap in the microwave, and you can even buy pico de gallo.
3 Tbs white wine vinegar
1 tsp honey
3/4 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp ground red pepper
2 tablespoons canola oil
3 slices bacon,cooked and crumbled.
8 oz skinless, boneless turkey or chicken breast cut into 1/2 inch pieces
1/4 tsp salt
8 cups torn romaine lettuce
1/2 C pico de gallo
1/2 C diced avocado
1/2 C (2 oz) crumbled queso fresco (feta makes a good sub, or shredded pepperjack)
1/4 C chopped green onions
1 (15oz) can black beans, rinsed and drained
To prepare vinaigrette, combine all ingredients in a medium bowl and whisk to combine, or place in a jar and shake. Set aside.
To prepare salad, heat a skillet to medium high heat. Spray with cooking spray. Sprinkle turkey or chicken with salt and add to pan. Saute until done, about 4 minutes.
Arrange 2 C lettuce on each of 4 plates and divide ingredients among them. If you want to be specific, each serving should have about: 2 teaspoons bacon, 5 tablespoons turkey or chicken, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans.
Drizzle vinaigrette evenly over salads. Serves 4.
We have tried a few different naan recipes and so far this is our favorite.
1 3/4 c of flour
2 tsp sugar
1 tsp salt
3/4 tsp baking powder
2 tsp oil
1/2 cup milk
Mix all dry ingredients
Create a well in the middle of dry ingredients and add wet ingredients
Mix until ingredients come together, knead until smooth and elastic. Add more flour if necessary.
Let dough rest for 10 mins, divide into about 6 separate balls.
Heat skillet to medium heat.
Roll out balls until thin and flat.
Melt butter before cooking each naan.
Cook naan until browned on both sides. When they are cooked you can brush with butter and various seasonings.
recipe taken from thekitchenpaper.com
1 c. of quinoa
2 c. of chicken stock or broth
2 Chicken Breasts
Shake of Garlic Powder
1 can of black beans
1 can of corn
Lime Juice (optional)
Add quinoa and chicken broth to pot to boil.
Coat chicken with taco seasoning and grill. once cooked cut into slices or chunks.
Once quinoa is fully cooked, add black beans and corn to quinoa ( I personally don’t add the full cans, but it is up to preference). I also like to add a squirt of lime juice as well as the garlic powder now. Mix all together.
Place individual servings of quinoa mixture in bowls. Add to it chicken and avocado. Top with dressing such as a cilantro lime dressing , southwest ranch or ranch. serve.
I also like to use this recipe for meal prep of lunches for the week. Dividing the meal equally between lunch containers.
1 lb ground turkey
2-inch piece peeled carrots, diced into tiny squares
3 cloves garlic, chopped finely or a shake of garlic powder
2 Tbs cooking oil
1 Tbs soy sauce
1 Tbs oyster sauce
1/4 tsp salt or to taste
1/2 tsp sugar
1 tsp cornstarch
1 stalk scallion, finely chopped
1 fresh and cold iceberg lettuce or butter lettuce
Mix all ingredients, other than garlic (unless using garlic powder) and lettuce, together and let sit for 15 minutes to marinade.
Place chopped garlic cloves in a pan with oil, lightly brown. Add the turkey to the pan. Stir fry, breaking up lumps so that the turkey becomes small little pieces. Stir fry until cooked.
Carefully peel off lettuce leaves, being careful to not tear leaves. Scoop spoonfuls of the turkey into the lettuce leaves.
You can top the turkey with or dip the wrap in different condiments such as: sriracha or sweet chili sauce.
This recipe was adapted from http://rasamalaysia.com/lettuce-wraps/2/