Sweet and Sour Skewers

 

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I really had fun making this dish. What made it so fun was to have my daughter in law help me come up with the idea, and make it with me 🙂 Watching her slowly cut the veggies up to a chefs precision was delightful! Not to mention being able to glance to the side to see Baby Eden watching me cook with absolute delight in his eyes when he sees me. I die!  Cooking with her while listening to Stevie Nicks Stand Back sipping on sparkling cucumber water made for a delightful evening, especially when everyone who got to eat it says “That’s a Favorite, that’s a favorite!!” I look forward to coming up with new ideas on how to make some of our favorite foods waistline friendly with her.

So that you can get to making this dish for someone you love, I will tell you….

What You Will Need:

I Pkg Lean Ground White Turkey Breast

2 Lg Red Bell Peppers, chopped in to 1 inch pieces

1 Bunch Green Onions, minced with the white and green parts separated

1 Lg can of Pineapple chunks (NO SUGAR ADDED!) separate the pineapple from the juice, but save it for your sauce. Set aside 1/2 Cup of the pineapple and mince.

1 Lg Carrot, shredded

2 Tbsp Fresh Ginger, grated and minced

2 Tbsp Chinese Five Spice

For the Sauce:

Juice from the pineapple

1 Tbsp Brown Sugar

1 Tbsp Crushed Red Peppers

2 Tbsp Ketchup

4 Tbsp Soy Sauce

1 Tbsp Red Wine Vinegar (Or rice wine vinegar)

Now that you have what you need,

Prep your Mis en Place 🙂

I need to stress a little how easy it is to make this dish. Most meals are very easy to make if you do your Mis en Place first.

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Pre heat your oven to 350.

In a bowl, combine the turkey, shredded carrot, minced green onion (White and light green parts only), minced ginger, chinese five spice, and minced pineapple.

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Roll into bite sized balls and place on parchment paper then bake in the oven for 12 minutes.

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While the meat is cooking, in a glass bowl combine the pineapple juice, crushed red peppers, soy sauce, red wine vinegar, ketchup, and brown sugar.

Whisk well.

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In a pan on the stove set to medium high heat, add in the green parts of the green onion with the red bell pepper.

Cook untill small black marks appear on the bell pepper then add in the remaining pineapple.

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By now the meat should be cooked, so add the meat into the pan with the bell peppers in it.

Add the sauce you made to the pan.

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Simmer for three minutes and remove from heat.

Assemble your skewers meat, bell pepper, pineapple continue.

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Drizzle with the sauce from the pan, then pour yourself a glass of wine and watch your loved ones face light up when they take their first bite!

Makes 4 Servings:

243.5 Cals, 1.2 G fat, 29.6 G carb, 2.3 G fiber, 28.6 G pro, 17.5 G sugar

Extra: You can always make a double batch of these to freeze for a later date.

Cheers!! To Another Waistline Friendly Meal!

Kisses

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***In Loving Memory of Peaches….. He was OUR baby.

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Ginger Peach Chutney

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I love the combination of ginger and peaches to make a chutney.  Adding  a chutney is such an easy way to take any ordinary meal and make it extraordinary!! Plus you are adding some fruit to your plate which is a bonus!

In the other room The song Jealous sung by Nick Jonas is on and I Love this song!! In fact, I think I’m going to hit repeat on this song, It makes me dance. 🙂 Next to me is a glass of Cabernet that has not been properly aerated but it is still lovely. (I’m still dancing 😉 )

Ok, I am all set.

What You Will Need:

2 Peaches, pitted and chopped

1 Bunch Green Onions, sliced

1 Tbsp Fresh Ginger, finely grated

2 Tbsp Peach Preserves

2 Tbsp Rice Wine Vinegar

Now that you have what you need, prep  your Mis en Place

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In a pot on the stove set to medium high heat add the peaches and peach preserves.

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Stir well, then add in the grated ginger, and rice wine vinegar.

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Bring the peach, ginger mixture to a boil then add in the green onions.

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Allow the chutney to simmer for about 8 minutes.

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That’s it! you now have a chutney that will take your choice of pork, fish, or chicken to the next level!!!!

 

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(I used pork)

Makes 6 servings:

38.6 cals, .1 G fat, 10 G carb, 3.5 G fiber, .5 G pro, 7.5 G sugar

Cheers to another waistline friendly meal!

 

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Chicken with Red Chili and Fresh Ginger

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What You Will Need:

2 Large Chicken Breast, sprinkled with salt and pepper, baked then sliced

1 Large Head of Broccoli, broken into small florets

2 Sweet Potatoes, diced

1 bunch of Green Onions, sliced

4 Tbsp Peanuts

4 Cloves of Garlic, minced

2 Tbsp Red Chili paste

1/4 C low sodium Soy Sauce

2 Tbsp Rice Wine Vinegar

2 tsp Red Pepper flakes

2 Tsp Fresh grated Ginger

1 Tbsp Ground Cinnamon

*Directions

Prep your Mis en Place (loves)

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Pre heat your oven to 375. On a baking sheet rub the chicken breast with salt, and pepper then bake for 10 minutes.

Remove chicken from oven then set aside.

On a baking pan sprinkle the sweet potatoes with cinnamon, then roast them for 10 minutes.

After 10 minutes add the broccoli to the same pan and roast for 10 more minutes.

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While the sweet potatoes and broccoli are roasting, slice your baked chicken and add to a pan on the stove to create a caramel sear to the chicken breast. About 5 minutes.

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Once the vegetables are done roasting, add them to the pan with the chicken along with the ginger, soy sauce, red pepper flakes, chili paste, green onions, peanuts, rice wine vinegar, and garlic.

Mix well and cook for 8 more minutes covered.

*Makes 4 servings

302 Cals, 8 G fat, 28 G carb, 8 G fiber, 34 G pro, 11 G sugar

*Extra: If you don’t eat meat you can always replace the chicken with tofu, or shrimp.

 

Moraccan Stew with Turmeric and Ginger spiced Couscous

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What You Will Need:

2 Large Zucchini, diced

2 Large Yellow Squash, diced

3 Large Red Bell peppers, diced

2 Large Yellow Onions, sliced

2 Tomatoes, diced

8 C Chicken Stock *Homemade if you can >>> If you are vegetarian, you can use vegetable stock.

2 Chicken Breast, roasted, then diced >>> You can use Chickpeas instead of chicken as well.

1 C Couscous, cooked (In Morocco, couscous means FOOD.)

4 Cloves Garlic, Minced

1/4 C Capers

1 1/2 Tbsp Fresh Ginger, graded (you can use powder if you wish) set aside 1/2 tsp for couscous

1 1/2 Tbsp Turmeric Set aside 1/2 tsp for the couscous

1 Tbsp Cinnamon

1/2 Tbsp Chipotle  (This adds such a wonderful smokey flavor to the dish.)

1 tsp Saffron

Sea salt and Pepper

*Directions

Set up your……. Mis en Place

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Heat Your oven to 380. Rub the chicken breast with salt, pepper and bake for 10 minutes. Remove from oven , chop, and set aside.

In a large pot on the stove, add the garlic, onion, bell pepper, zucchini, and yellow squash. Cook until the onion starts to soften.

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Add the capers, tomatoes, cinnamon, ginger, turmeric, and chicken stock. Bring to a boil then set to simmer for 20 minutes.

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Add the chicken and saffron, simmer for 15 more minutes. Salt and pepper to taste.

While the stew is simmering, cook the couscous according to the directions on the package you choose. ** Use chicken or vegetable stock instead of water. Add 1/2 Tsp turmeric, and 1/2 Tsp ginger.

* Serving size is 1 1/2 cups of stew, with 1/3 cup of couscous

200.6 cal, .9 G fat, 26.2 G carb, 4.1 G fiber, 20 G pro, 7.5 G sugar

Extra: This is such a wonderful soup to make if you are feeling a bit under the weather. Ginger, and Turmeric do wonders for the stomach.