Grilled Veggie Kabobs

We have been grilling a TON of veggie kabobs lately. Almost with very meal. You can make these to fit your tastes. Tonight we did mushrooms only! Yum!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
Veggies of your choice
Examples:
Onion, Mushrooms, Zuchinni, Carrots, Sweet Peppers, Spicy Peppers, Potatoes, Asparagus, tomato, etc.
Worchester Sauce
Garlic Salt
Olive Oil

How To:
Prepare all veggies by washing, slicing, and chunk cutting.
Place all prepared veggies in a large bowl.
Add some (I do not measure you do not need a lot just enough to coat) olive oil and garlic salt.
Toss with hands.
Now add Worchester sauce and toss with hands. I add quite a bit of this.
Layering veggies of your choice on your Kabob.
Sprinkle one more time with garlic salt.
Grill until veggies are tender/cooked to your taste.

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Dry Rub – Rotisserie Chicken Breast – Crock Pot

Nothing like the flavor of a rotisserie chicken. I think I have came close to making a healthier version to get this flavor. Hubs liked it and kiddos liked it so either way it was a success ­čÖé

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
4-8 boneless skinless chicken breast – thawed
paprika
onion powder
garlic salt
chili seasoning
foil
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How to:
Start by rolling foil into balls to cover bottom of crock pot.
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I do not measure my spices. I simply add enough to the mixing bowl that I think will be able to cover the amount of chicken breast I am making. If its not enough I make more.
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Mix spices together well.
Heavily coated both sides of the chicken breast.
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Lay coated chicken on top of foil balls in crock pot. This allows the chicken to be raised up and not sitting in its own juices during cooking creating the “rotisserie” style chicken.
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Cook on low for about 4-6 hours or until chicken is fork tender and cooked through.
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You may add or alter the spices any way you would like to create the taste you are looking for.
Serve and enjoy!
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Use left overs for salads, chicken salad, and so much more!

Cajun Crusted Tilapia

Again – here I go trying fish! Remember when I said I don’t like it unless there is LOTS of flavor and no fishy taste? Well, I am getting pretty good at making a fish that I LOVE! This Crusted Tilapia is ranked up by number one for me!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
2-4 Tilapia Filets
About 1 cup Corn Flake Crumbs (pre bought or make your own)
2 tsp Garlic Salt
1-2 TBL Cajun Seasoning

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How to:
Preheat oven to 400 degrees
Line cookie sheet with foil for easy clean up.
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Add all ingredients into bowl and mix well.
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Open your single serving fish filets.
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Bread both sides of filet in cornflake crumb mixture coating well.
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Lay on cookie sheet and sprinkle a bit more crumb mixture on top of each filet.
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Bake until fish is cooked through and flakes easily with fork.
Turn oven to broil and broil about 3-5 minutes. Watch them closely, you don’t want them to burn. Broiling just gets them a little crispier.
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Serve and enjoy!

BBQ Pork Chops – Crockpot

Who does not like RIBS! The messier the better! Ribs are one of my signature meals. I typically make them in the oven first then grill. I wanted something different so played around with my crockpot and ribs. My grilled ribs are a favorite of our friends and family. I can not wait to share my crockpot ribs with friends and family now! They turned out amazing! If I must admit better than my grilled ribs!

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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
1 Rack of Ribs
2-3 TBL Worchester Sauce
1-2 Bottle of your BBQ Sauce
1 TBL Minced Garlic
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How to:
Mix all ingredients into crockpot. Save about 1/4 bottle of BBQ Sauce.
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Slice your ribs into 3-4 rib sections and place in crock pot. Do not allow ribs to sit on each other.
Stand them up on edges and against wall of crock pot.
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Cover with remaining BBQ Sauce.
Flip rib sections around to cover them in sauce.
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Turn on high and cook 6-8 hours.
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Preheat oven to broil.
Once ribs are cooked through remove from crock pot and place on foil lined cookie sheet.
Cover ribs with BBQ sauce from the second bottle.
Broil for approx. 10 mintues or until BBQ Sauce begins to bubble and slightly carmelize.
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Serve and enjoy! These are finger licking good!
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Kickin’ Swiss Grilled Chicken

If you don’t know by now I love spicy!

This is not allergy free. To be allergy free simply remove the swiss cheese. Be sure to read all ingredients.

I have not taken a calorie count.

What you need:
1 Bottle of Hot Sauce
1 TBL Minced Garlic
1 Packet of Taco Seasoning
1 tsp Crushed Red Peppers
3-4 Chicken Breast
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How to:
Add everything to a large zip lock baggie except taco seasoning.
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Close baggie and rub chicken well.
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Sprinkle taco seasoning over chicken.
Reclose bag and rub again.
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Allow chicken to marinate over night.
Grill and place a piece of swiss cheese over top and serve!

Garlic Spinach, Cheese, and Chives Stuffed Mushrooms

Garlic, cheese, mushrooms does life get any better than that? Why, yes it does! How about a HEALTHY garlic cheese stuffed mushroom!

This is not allergy free.

Calorie count: I have not taken a calorie count on this yet.

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What you need:
Olive Oil cooking spray
6 Large White Mushrooms cleaned and steams removed
Fresh Spinach Leaves
1 TBL Minced Garlic
1 TBL Chives
6 Triangles of Spreadable Cheese (healthy version)
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How to:
Preheat oven to 375 degrees
Line a cookie sheet with foil and spray with olive oil cooking spray.
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Add chives, garlic, and cheese triangles to a bowl and mix well
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Add spinach leaves to bowl. Tear spinach leaves into smaller pieces
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Mix very well.
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Spoon cheese mixture into mushrooms
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Cook in over for about 15-20 minutes or until top of cheese mixture just turns golden brown
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Serve and enjoy!
Great appetizer or side dish!

Chicken Enchilada – Allergy Free – Healthy –

I love, love, love Mexican style foods! Enchilada’s are one of my all time favs!
Here is a quick easy recipe to help with that Mexican craving we all get!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
Flour Tortilla
1 Jar Salasa
7-8 Boneless Skinless Chicken Breast
1/2 Cup Hot Sauce
5-10 Jalapenos
2 Sweet Bell Peppers (washed and diced)
1 packets Taco Seasoning
2 tsp Garlic Salt
2 cans Enchilada Sauce
Black Olives (optional)
Black Beans (optional)
Dairy Free Cheese (optional)
Any additional toppings of your choice

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How To:
Combine salsa, jalape├▒os, hot sauce to crock pot on high.
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Lay frozen chicken breast on top.
Add garlic and taco seasoning to top of chicken.
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Cook in crockpot on high for about 6-8 hours.
After chicken is cooked through and fork tender.
Remove chicken from crock pot and shred with two forks
Return to crock pot for about 30 mins – 1 hour.
Preheat over for 375 degree
Take a glass casserole style dish and empty one can of enchilada sauce into dish.
Take a tortilla shell and fill with shredded chicken from crockpot.
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Continue until all shredded chicken is used.
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Add the second can of enchilada sauce over top of all stuffed tortillas.
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Add olives, cheese, black beans, etc to the top.
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Bake for approx. 45 minutes or until heated through and cheese is a bit crispy.
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Serve with your choice of toppings or as is!
Enjoy!