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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Buffalo Baked Cauliflower

As you may already know spicy, Cajun, buffalo flavor is one of my favorites! It give food a whole new taste and helps me in continuing to eat healthy because every bit is SO good!

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:
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1 TBL Olive Oil
Black Pepper to taste
2 tsp Garlic Salt
1/4 Cup of your favorite Hot Suace
15-20 pieces of Cauliflower (cut and cleaned)

How to:
Preheat oven to 375 degrees
Add Cauliflower and oil to a large baggie and shake coating all cauliflower.
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Add Garlic and Pepper to baggie and shake coating all cauliflower.
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Add hot sauce to baggie and shake coating all cauliflower.
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Spread prepared cauliflower out onto a cookie sheet.
Bake for 20-25 minutes. We like our a little crispy so for the last 5-10 minutes after cauliflower is soft we turn the temp up to 400 degrees and let it brown and crisp.
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Serve as the main meal in substitution of buffalo chicken wings or as a side dish.

Easy Skinny Chicken Salad

Chicken Salad is one of my hubs favorite foods. So I needed to be able to make this for him in a healthy way. I got the thumbs up from him on this Easy Skinny Chicken Salad! Of course it is already packed for his lunch tomorrow.

This is NOT an allergy free meal.

I have not taken a calorie count on this meal.
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What you need:
1 TBL Chives
1 TBL Digon Mustard
1/4 tsp Garlic Salt with Parsley
1/4 tsp Onion Powder
1/4 Sugar
1 tsp Lemon Juice
Salt and Pepper to taste
1/2 Cup Plain Greek Yogurt
2 Large Boneless Skinless Chicken Breasts or 1 very large breast
1 TBL Olive Oil
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How to:
Preheat oven to 400 degrees
Add olive oil to glass baking dish
Cook Chicken breast until fork tender and cooked through
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Allow chicken to cool and shred with two forks.
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Combine all other ingredients into a bowl.
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Mix all ingredients well.
Add shredded chicken.
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Combine chicken into other ingredients until well mixed.
Refrigerate until ready to eat.
You can add any toppings of your choice: lettuce, tomatoes, cucumbers, cheese, etc.
You may also mix in celery, apples, raisins, soynuts etc.
Serve on bread, toast, buns, cucumbers, crackers, possibilities are endless!
Enjoy ❤
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Garlic Pepper Roasted Brussels Sprouts

We didn’t know if we would like Brussels Sprouts or not – buy my oh my these are delicious!

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:
Brussels Sprouts
2 TBL Olive Oil
Garlic Salt to taste
Pepper and Salt to taste
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How To:
Preheat oven to 400 degrees
Clean Brussels Sprout by cutting of end and washing.
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Allow all Brussels Sprout leaves that fall of after cutting to naturally fall off. Place the loose leaves in a bowl.
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Quarter remaining part of the Brussels sprout.
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Add olive oil, garlic, salt pepper to Brussels sprout leaves and toss mixing well.
Add in quartered Brussels sprouts and mix well add more seasoning if you wish.
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Place all on a cookie sheet in one layer.
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Place in oven and bake for about 10 mins give or take – remove from oven and remove any leaves that are brown crispy. Return to oven and repeat until all leaves are browned and crispy.
Cook Brussels Sprout quarters until soft and a little golden brown.
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These are beyond amazing! I was so surprised how good they turned out! We will me making them again and again!

Tomato Potato Skins

Who does not like potatoes! Here is a way to enjoy them with a little less guilt!

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: 150 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.
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What you need:
4-6 Potatoes cleaned
1 Large tomato diced
Garlic Salt
Ground Cracked Pepper
Toppings of your choice

How to:
Preheat oven to 375 degrees
After cleaning your potatoes wrap in plastic wrap and microwave for about 10 minutes. Do not over cook them.
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Allow potatoes to cool while you are dicing the tomato.
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Cut potatoes in half and lay on cookie sheet.
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Now it is time to scoop the middle out of the potatoes.
Take a spoon and insert into potato about 1/8 – 1/4 of an inch away from the edge of potato going around the potato and following its shape. Be sure not to go to far down either. Then scoop out the center.
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Sprinkle in Garlic Salt and Cracked Pepper.
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Spoon in diced tomatoes.
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Add toppings of your choice. We did shredded cheese and a little bacon bits.
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Bake for 15-25 minutes or until potatoes are crispy enough for you.
We topped with Buffalo Ranch Dip. See recipe in our Dips section.
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Spicy Cajun Tilapia

I say again I do not like fish. I am trying really hard to like it. I am learning if I can not taste the fishy taste then I am good to go. This fish floored me! So amazingly good! If you are or are not a fish eater you will love this dish!
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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: 150 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:

2 Tilapia Steaks (any white fish will work)
1 Packet Taco Seasoning
2 tsp Garlic Salt
1/4-1 tsp Cayenne Pepper (to your liking)
1/2 tsp Ground Black Pepper
2-4 TBSP Olive Oil

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How To:
Add Garlic, Cayenne, Black Pepper to bowl/plate.
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Add Taco Seasoning.
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Mix all seasoning well with fork.
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Coat Tilapia well with seasoning. You want a think coat of seasoning. Do not be stingy.
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Allow Tilapia to sit for 5-10 minutes with seasoning.
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Add olive oil to skillet and turn on low-med.
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Once oil is heated and tilapia has sat for a few minutes add to heated oil/skillet.
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Fish will cook quickly. About 2-3 minutes per side or until fork tender. I like mine a bit crispy on the outside. So I turn the heat up and let it cook for 30 sec – 1 minute to get a bit crispy.
This is so good!
Enjoy!
Find Tomato Potato Skins in our Side Dish Menu for a great side to this meal.
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