Skewerless Chicken Kabobs by Clean Food Crush

 

Ingredients

• 2 lbs chicken breast & thighs (skinless boneless), cut into 3/4-inch cubes
• 2 Tbsps olive oil or avocado oil, divided
• sea salt and ground pepper, to taste
• 2 large bell peppers, cut into 3/4-inch pieces (red & yellow)
• 2 medium zucchini, cut into 1/2-inch slices
• 1 large red onion, cut into wedges
• 1/2 pound medium fresh mushrooms, halved
• 1 cup ripe cherry tomatoes
• 3 cloves fresh garlic, minced
• 1 Tbsp Italian seasoning
• curly parsley, to garnish

Instructions

1. Season your chicken with sea salt and pepper on all sides.
2. Heat half of your oil in a large skillet over medium heat. Add in the chicken and cook, stirring occasionally, until golden-brown and cooked through, 10-12 minutes. Set aside and cover to keep warm.
3. Meanwhile, in a large bowl add all of your prepped veggies (besides tomatoes), garlic, Italian seasoning, and season with a pinch of sea salt and pepper. Stir to coat well.
4. Once the chicken is done and set aside, and preheat the remaining oil in the same skillet again over high heat.
5. Add seasoned veggies and cook for 4-5 minutes, or until tender-crisp.
6. Return the chicken back into your skillet together with the cherry tomatoes and toss to heat everything up.
7. Sprinkle with fresh chopped parsley and serve with brown rice or quinoa.
8. Enjoy!

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Slow-Cooker Street Fair Sausages With Peppers and Onions by america's test kitchen

** haven't tried



Serves 4
2-3 hours on low

For a fun and easy meal, we used the slow cooker to make superflavorful peppers and onions together with perfectly cooked Italian sausage. First, we jump-started the vegetables in the microwave to ensure that they'd cook through, and then we added them to the slow cooker and nestled in raw Italian sausages. To season the vegetables as they cooked, we used a potent mixture of chicken broth, tomato paste, and garlic. As they simmered, the peppers and onions absorbed the flavors of the sausage and braising liquid. Once the sausages were cooked through, all we needed to do was strain the peppers and onions and pile them high on sub rolls with the tender, juicy sausages.

GATHER YOUR INGREDIENTS

2 red or green bell peppers, stemmed, seeded, and cut into ¾-inch-wide strips

2 onions, sliced into ½-inch-thick rounds

2 tablespoons 

tomato paste

1 tablespoon 

vegetable oil

1 garlic clove, minced

½ cup 

chicken broth

1 ½ pounds hot or sweet Italian sausage

Salt and pepper

4 (6-inch) sub rolls, split lengthwise

INSTRUCTIONS

Microwave peppers, onions, tomato paste, oil, and garlic in bowl, stirring occasionally, until vegetables are softened, about 8 minutes; transfer to slow cooker. Stir in broth. Nestle sausage into slow cooker, cover, and cook until sausage is tender, 2 to 3 hours on low.

2

Transfer sausage to cutting board. Strain pepper-onion mixture, discarding cooking liquid, and transfer to bowl. Season with salt and pepper to taste. Cut sausage into 2-inch pieces. Serve sausage on rolls with pepper-onion mixture.

Smokey Chipotle Turkey Sub by Lillie Eats & Tells

Nothing makes me feel more satisfied and less like I’m “dieting” than this big, fresh, tasty sandwich!

• Author: Lillie
 
• Prep Time: 10
 
• Total Time: 10
 
• Yield: 1 1x
 
• Category: Sandwiches
 
• Method: no cook
 
• Cuisine: american

INGREDIENTS

• Bolillo roll or pane roll from a grocery store bakery* (65-70g)
• chipotle cream (recipe below) (20 g)
• Mustard
• Honey mustard (4 g)
• Deli meat (my favorites are Boars head golden classic chicken and maple honey turkey, or Jennie-O Chicken Breast (100 g)
• 1 slice of reduced fat swiss (or pepperjack or provolone but swiss is lowest in fat.) - I used havarti, but pepperjack would be good
• Sliced tomato (50 g)
• 1/4 of a small avocado (20 g thinly sliced)
• 1 piece of bacon (I used Costco’s precooked and throw one piece in the microwave)
• Lettuce (didn't use)
• Thinly sliced red onion (15 g)
• Thinly sliced or chopped bell pepper (I add this when it’s handy… any color but green!) (10 g)
• Pepperoncinis or mild banana peppers (15 g)
• Plenty of salt and pepper plus Trader Joes Everything Bagel Seasoning
• Cooking spray

For the Chipotle Cream

• 2–3 canned chipotle peppers plus 1 tbs of the adobo sauce (Look for canned “Chipotle Peppers in Adobo Sauce” at your normal grocery stores near canned green chilis etc.)
• 1/2 cup sour cream (You can also use greek yogurt or low fat mayo– I just prefer the macros and consistency with the sour cream)

INSTRUCTIONS

1. Chop the chipotle peppers very fine and blend with 1 tbs adobo sauce and 1/2 cup fat free sour cream.  Do less or more depending on how spicy you like things! (Or feel free to use a small food processor or blender. I do when I do a huge batch.)
2. Slice the bolillo with the bottom as thin as possible without it falling apart and carefully hollow out the top of the bun to leave just the shell.  You can be as aggressive as you need to make this fit your macros, sometimes I’ve even trimmed the sides or top and bottom just a little.
3. Heat a pan over medium high heat.  Spray the insides of the bun with canola or olive oil spray and place face down in the pan to toast as much as you like.
4. Now place your plate on your scale with your toasted bun and zero it out. Start topping!
5. Spread chipotle mayo on the bottom and drizzle mustards on the top.
6. Stack on the bottom half: turkey, cheese, tomatoes, avocado and then season well with s/p and bagel seasoning.
7. Continue with onions, bell peppers, pepperoncinis, bacon, sprouts, and lettuce.
8. Top with hollow bun which should fit around all of those veggies perfectly!
9. Slice in half and ENJOY!

NOTES

1. *I find my favorite bolillo rolls in the bakery of my basic Stater Brothers Grocery Store.  Anywhere with a bakery should have something similar. I’ve seen them at Ralphs/Kroger, Sprouts, and Walmart as well.  I grab the biggest, fluffiest ones I can find so they’ll be light but big for maximum sandwich capacity!  If you’re a macro-counter search “bolillo g” in your food-logging app to find one in grams and then you can just log whatever weight you end up with. I generally start with a 90-95 gram roll (up to 47 carbs) and hollow it down to about 68 g (34 carbs.)
2. I love to buy the small plastic ramekins from smart and final for storing my chipotle mayo and other sauces and dressings in my fridge. (Like the kind your salad dressing comes in at Chipotle).
3. Since I make a sandwich so often, I keep all of my leftover sliced veggies, and half open avocado etc.,in little ziplocks piled into one tupperware in the fridge for easy pull-out and clean up.

Nutrition

• Serving Size: One Whole Sub
• Calories: 424
• Fat: 12
• Carbohydrates: 46
• Protein: 40

Beef Meatballs in Mushroom Gravy from Sweet and Savory by Shinee (pinterest)

Beef Meatballs in Mushroom Gravy

Juicy tender meatballs are first pan-fried for deliciously crispy exterior and then smothered in hearty mushroom gravy! Plus, learn how to make ton of meatballs for your freezer, step by step.

yield: 4LBS MEATBALLS, +4 SERVINGS

Ingredients:

For make-ahead meatballs: ( I use frozen from Costco)

• 1 ½ cups (90gr) Panko (Japanese breadcrumbs)
• 4lbs (2kg) ground beef
• 5-6 garlic cloves, pressed
• 3 eggs
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Italian seasoning
• 4 teaspoons salt
• 2 teaspoons ground black pepper

For meatballs in mushroom gravy:

• 1lb (450gr) meatballs
• 2 tablespoons olive oil
• 6oz (170gr) mushrooms
• 2 garlic cloves, pressed
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups (700ml) beef stock
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 2 tablespoons chopped parsley, if desired
• Mashed potatoes for serving

Directions:

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1. To make the make-ahead meatballs, pulse the panko in a food processor until fine crumbs.
2. In a large bowl, mix together Panko, beef, garlic, eggs, Worcestershire sauce, Italian seasoning, salt and pepper. With clean hands, mix the beef mixture until well combined.
3. Using a medium cookie scoop, shape the meatballs and arrange them on baking sheets, lined with parchment paper. Place in the freezer until completely frozen. Then divide into four 1-lb portions and place in freeze bags, or vacuum seal for longer storage.
4. To make the meatballs in mushroom gravy, we’ll use only 1lb of meatballs.
5. Slice the mushrooms.
6. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Place 1lb meatballs (frozen or fresh) in one layer and brown from all sides, turning each meatball using a tong. Meatballs don’t need to be cooked all the way, we’re just browning for now. Remove onto a plate.
7. Pour the remaining 1 tablespoon of olive oil into the same skillet and add mushrooms along with garlic. Cook the mushrooms stirring frequently for about 3 minutes, or until they’re nice and brown. Remove onto a plate.
8. In the same skillet, melt the butter and stir in the flour. Cook the flour mixture for at least 2 minutes, whisking constantly. (That’s how we make roux to thicken the gravy. If you don’t cook the roux long enough, you will taste raw flour in your gravy, so don’t rush this step.)
9. Slowly pour in the stock and Worcestershire sauce and bring it to a boil, whisking frequently.
10. Add browned meatballs and mushrooms and cook for additional 8-10 minutes. If the gravy thickens too much, add a little bit of water, or stock. Salt and pepper to taste. If desired, add chopped parsley before serving. Serve over mashed potatoes for a complete meal.

Applebee's Quesadilla from Top Secrets Recipe book (altered a bit)

flour tortilla
butter
monterey jack cheese
cheddar cheese
chopped tomatoes
1-2 slices bacon, cooked
1/4 tsp cilantro, chopped
diced onion, if want (I don't)
diced jalapeno, if want (I don't)

ON THE SIDE
sour cream
guacamole
salsa

1.  Heat large frying pan over medium heat
2.  spread butter on on one side of tortilla, place butter side down in hot pan
3. spread cheese evenly onto half of tortilla
4. sprinkle tomato (onion and jalapeno if want)
5. crumble cooked bacon and sprinkle over tomatoes
6. sprinkle cilantro over quesadilla
7. fold over other half of quesadilla and let finish cooking (give time for cheese melt)
8. cut with pizza cutter and serve with sour cream, guacamole and salsa.