Garlic Mushroom Kabobs

The best mushrooms you will ever make!! The flavor was out of this world! Even my kids loved them. This would be the perfect side dish with steak and shrimp. I bet you it's a hit at your next bbq!!

INGREDIENTS:
1/4 cup balsamic vinegar
1/4 cup red wine
3 cloves garlic, minced
1/2 teaspoon dry basil
1 tablespoon of EVOO
2 packs cremini mushrooms
2 tablespoons of cilantro
sea salt and pepper to taste



DIRECTIONS:
1. Place skewers in cold water for 1 hour to prevent burning on the grill. I placed mine in baking pan with water.

2. In a large bowl, whisk together balsamic vinegar, red wine, garlic, basil, olive oil, & cilantro. Add salt and pepper to taste.

3. Stir in mushrooms. Let sit in the refrigerator for 30 minutes to marinate.

4. Thread mushrooms onto the skewers and place on baking sheet.
5. Place the skewers on the grill at 375 degrees. Flip skewers 3 times every 5 minutes.
6. Serve warm & Enjoy!!





Hawaiian Chicken Kabobs


This dinner is a treat to your taste buds!!! You will love the light sweetness of these paired with the pineapple, bell peppers and red onion. And the chicken turns out perfectly flavorful and tender thanks to the simple marinade. Yes, preparing the kabobs can take a little time, but it’s well worth it!!!  These kabobs are a crowd pleaser. Bring on that island feel tonight and get out and grill some of these island inspired kabob!

Ingredients
  • 1/3 cup ketchup
  • 1/3 cup packed brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup pineapple juice ( I used juice from a can of pineapple)
  • 4 Tbsp olive oil, divided, plus more for brushing grill
  • 1 1/2 Tbsp rice vinegar
  • 4 garlic cloves, minced
  • 1 tablespoon Hoison Sauce
  • Salt and pepper
  • 2 large boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
  • 3 cups fresh cubed pineapple
  • 1 bell pepper of each (red, yellow, orange) cut into 1 1/4-inch pieces
  • 1 large red onion, cut into 1 1/4-inch pieces 
     
  •  In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, and Hoison sauce. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 3 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).  
  • Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell peppers with salt and pepper, then thread red onion, bell peppers, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken is fully cooked.  Serve warm.
  • 21 Day Fix (1 red, 1 green, 1 purple)

Cauliflower Lasagna




 Cauliflower Lasagna.....MMMMMM!!!!! A clean eating casserole that was pretty awesome tonight!! It may not look pretty, but it was delicious!! The Italian turkey sausage and Ricotta made it very flavorful!! 

Ingredients – Makes 4 servings
1 Large cauliflower head (broken into florets)
1 T EVOO
16 oz Turkey Sausage
1 cup of low skim Ricotta
medium yellow onion, diced
5 cloves garlic, minced
1 tsp oregano
14 oz can diced fire roasted tomatoes
14 oz can crushed tomatoes
1 cup shredded  cheese
Sea Salt and Black Pepper, to taste
**Depending on moisture you could add 1 T of corn starch to absorb the excess , cauliflower holds a lot of moisture inside**

Directions
  1. Bring a pot of water to a boil. Add cauliflower florets and boil for 3-5 minutes. Drain and rinse the florets with cold water.  Try to remove as much moisture as possible.
  2. Preheat oven to 350 degrees.
  3. In a large skillet, heat olive oil over medium-high heat. Add sausage and brown for 8-10 minutes. Break into small pieces. Stir in onion, garlic, oregano, thyme. Saute for 5-7 minutes
  4. Add tomatoes and cook 5 minutes. Salt and pepper, to taste. I don't use too much salt because the sausage has lots of flavor.
  5. Remove skillet from heat and stir in cauliflower.
  6. Add in cup of Ricotta, mixing well
  7. Transfer mixture to a 9×13 inch baking dish. Cover with foil. Bake for 20 minutes.
  8. Remove from oven & top evenly with shredded cheese.
  9.  Remove foil and bake an additional 5 minutes until cheese is melted.
  10.  Broil for 1-2 minutes (until cheese is crispy and brown )

21 Day Fix Containers – 1/4 of pan equals 1 serving
 1 1/4 Red, 2 Green, 1 Blue, 1 tsp
 


Avocado Egg Salad Toast

Avocado Egg Salad Toast

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
8 large hard-boiled eggs, coarsely chopped
1 ripe medium avocado, slightly mashed
2 Tbsp. fresh lemon juice
½ tsp. sea salt (or Himalayan salt)
4 slices low-sodium sprouted whole-grain bread, toasted
1 cup watercress

Preparation:
1. Combine eggs, avocado, lemon juice, and salt in a medium bowl; mix well.
2. Spread ¼ of egg mixture onto each slice of toast.
3. Top evenly with watercress

Chicken Burrito Bowl

Looking for a yummy Mexican dinner without the carbs of a tortilla? Then this is the perfect meal for you!! The Slow Cooker Chicken Burrito Bowl is full of flavor and super easy to make. It's a winner for the entire family!!
 Ingredients
  • 1 pound boneless, skinless chicken breasts about 2 large breasts
  • 2 tablespoons of olive oil
  • 3 teaspoons of onion powder
  • 2 teaspoons of garlic powder
  • 3 teaspoons of chili powder
  • 1 teaspoon of kosher salt and freshly ground pepper to taste
  • 3 cups of low-sodium chicken broth
  • 1 15 oz can of diced tomatoes, drained
  • 1 14 oz can of black beans, drained and rinsed
  • 1 onion diced
  • 2 cups of instant whole grain brown rice
Directions
  1.  Cook onions with olive oil on medium heat.
  2. Place chicken breasts and cooked onions in slow cooker.
  3. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
  4. Cook on low for about 4 hours.
  5. Remove chicken breasts from slow cooker.
  6. Turn slow cooker to high and stir in instant rice and black beans.
  7. Let cook 30-45 minutes on high, or until rice is tender.
  8. Add chicken back in, cook for 20 minutes on high, or until chicken is warm.
  9. Serve with fresh diced tomatoes, plain Greek yogurt, green onions or avocados. 
Serving Size: 1 Cup
21 Day Fix: 1 Yellow, 1/2 Red, 1/2 Green

Slow Cooker Turkey Meatballs


There’s nothing better than coming home to the smell of a delicious dinner that’s been slowly cooking all day, especially when you don’t have to toil away in the kitchen for hours to make it!! Throw all the ingredients for these turkey meatballs into a crock pot in the morning, set the timer, and indulge in a warm, hearty meal that night!!!
 

Total Time: 6 hrs. 22 min. Prep Time: 20 min. Cooking Time: 6 hrs. 2 min. Yield: 6 servings, 3 each
Ingredients:
1 lb. raw 93% lean ground turkey
½ tsp. sea salt (or Himalayan salt), divided use
½ tsp. ground black pepper
1 large egg, lightly beaten
½ cup breadcrumbs
2 cloves garlic, finely chopped
2 Tbsp. finely chopped fresh parsley
2 Tbsp. grated Parmesan cheese
2 tsp. olive oil
1 medium onion, chopped
1 (28-oz.) can whole tomatoes, crushed
1 tsp. dried oregano leaves


Preparation:
1. Cook onion and garlic over medium heat.


2. Combine garlic, onion, turkey, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.

3. Roll mixture into eighteen 1½-inch meatballs. Set aside.


3. Heat oil in large nonstick skillet over medium-high heat.
Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.


4. Repeat with the remaining meatballs. Set aside.
5. Top meatballs with tomatoes, oregano, and remaining ¼ tsp. salt; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.



6. Serve with whole wheat pasta!
 21 Day Fix.....1 green, 1 red