"Lime Chicken and Shrimp Kabobs

Recipe courtesy Paula Deen, 2007

Prep Time:
10 min
Inactive Prep Time:
4 hr 0 min
Cook Time:
15 min

Level:
Easy

Serves:
6 to 8 servings

Ingredients

* 2/3 cup vegetable oil
* 3 limes, juiced
* 2 tablespoons vinegar
* 1 tablespoon sugar
* 1/4 teaspoon crushed red pepper
* 1 red bell pepper, cut into 1-inch pieces
* 1 red onion, cut into 1-inch pieces
* 1 (16-ounce) can pineapple rings, drained, cut into 1-inch pieces
* 6 boneless, skinless, chicken breasts cut into 1-inch pieces
* 1/2 pound large fresh shrimp, peeled and de-veined

Directions

Special Equipment: skewers

In a small bowl, whisk oil, lime juice, vinegar, sugar, and crushed red pepper.

In a shallow dish or re-sealable plastic bag, combine bell pepper, onion, pineapple, chicken, and shrimp. Pour lime mixture over chicken mixture; cover dish or seal bag, and place in the refrigerator to for 4 to 6 hours to marinate.

Heat grill to 350 to 400 degrees F.

Using tongs, remove chicken, vegetable pieces, pineapple and shrimp from marinade, discarding the marinade. Onto the skewers, thread 1 piece of chicken; 1 piece of pepper, 1 piece of onion, and 1 piece of pineapple, alternating to fill the skewer. Do the same thing with the shrimp alternating shrimp, pepper, onion, and pineapple to fill the skewer.

Place chicken kabobs on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked throughout, with no pink center, turning occasionally.

Place shrimp kabobs on the grill, cover with grill lid over and cook for 6 to 8 minutes or until shrimp turn pink, and are cooked throughout, turning once.

Remove skewers from grill and serve immediately."

Recipe Bio: Fathers Day 2010 we needed a good marinade for our Shrimp and Chicken Kabobs. We found this just before we cooked them but still used it and it was good. I think it would be better if you follow directions to marinade for several hours...MORE FLAVOR! Yummy and Healthy!

Sweet and Sour Meatballs

Meatballs:
1lb Ground Turkey(or Ground Beef)
1 Egg
1 TBSP Cornstarch
1 tsp Salt
3 tsp Chopped Onion(I used red onion and it was good!)
Dash of Pepper

Put all ingredients in a bowl and mix together with your hands. It will be somewhat sticky. Form into balls .
Brown the meatballs in a small amount of oil.

When cooked through, remove from frying pan and set aside. Now for the sauce...

Sauce:
1 Can Pineapple Tidbits and the juice
3TBSP Cornstarch
6 TBSP Cold Water
1 TBSP Soy Sauce
3 TBSP Vinegar
1/2 C Sugar

In a small bowl, combine cold water and cornstarch, mix well so that when added to other ingredients it will not be lumpy.
In the frying pan, mix remaining ingredients and the cornstarch mixture together until it thickens. Once sauce is thick, add the Meatballs back into sauce and heat through. Serve over Rice and enjoy!

Recipe Bio: I was able to get 2.5lbs of Free Jennie O ground turkey. I didn't know what to do with it to make it tasty for the whole family so I went searching for a good recipe. This one is originally for ground beef but I thought "Hey, that should work for Turkey too!" And it did. The whole family enjoyed it. We had it over brown rice and stirred in steamed broccoli. I also doubled the batch and froze half for a meal in the near future. If my kids had it their way, that would be tomorrow~

BBQ Chicken Salad

Ingredients

• 2 skinless, boneless chicken breast halves
• 1 head red leaf lettuce, rinsed and torn
• 1 head green leaf lettuce, rinsed and torn
• 1 fresh tomato, chopped
• 1 bunch cilantro, chopped
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, drained
• 1 (2.8 ounce) can French fried onions or crushed Tortilla chips
  
• 1/2 cup Ranch dressing
• 1/2 cup barbecue sauce

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
4. In a small bowl, mix the Ranch dressing and barbecue sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Recipe Bio: We had Chilis BBQ Chicken salad and thought we could make something similar at home. I found this recipe on Allrecipes.com and it was delicious!

Asian Chicken Roll Ups

2	tablespoons crunchy peanut butter
2	tablespoons teriyaki baste and glaze (from 12-oz bottle)
1	tablespoon packed brown sugar
1	tablespoon hot water
1	teaspoon sesame or canola oil
4	Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
8	slices (1 oz each) deli cooked chicken breast
1 1/2	cups shredded iceberg lettuce
1 1/2	cups shredded carrots
1/2	cup chopped fresh cilantro

1.

In small bowl, beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil with wire whisk until smooth.

2.

Spread about 1 1/2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tortillas.

Nutrition Information: 1 Serving: Calories 330 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2 1/2g, Trans Fat 1g); Cholesterol 50mg; Sodium 850mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 9g); Protein 23g

Recipe Bio: Found on the internet at Bettycrocker.com Good!

Homemade Fajita Seasoning

Mix together:
1 1/2 tsp ground Cumin
1/4 tsp Paprika
1/2 tsp Oregano
1/4 tsp Thyme
1/4 tsp Garlic Powder
1/8 tsp Onion Powder
1 tsp Salt
1/4 tsp Ground Pepper

Use in place of store bought Fajita Seasoning

Recipe Bio: Jacob wanted to make a really yummy meal for me on Valentines day 2010. He decided to make homemade tortillas and make Faijitas. He found this recipe on the internet but we don't know which site it was from. The meal turned out delicious and I don't think we will ever go back to the store bought seasoning!

BBQ Beef

3-4lb Beef Roast(Chuck Roast works best because it will shred easiest)
1 Bottle BBQ sauce(I like Sweet Baby Rays)
1/2 small bottle Russian Dressing
1/2 Cup Granulated Sugar

Cook for 4-6 hours on low.


Mix the BBQ sauce, dressing and sugar together in separate bowl. Shred the beef and pour the BBQ sauce mixture over the roast, stir to mix it in. Let cook for another 1-2 hours. Serve on buns or rolls. Delicious!

note: I have found some roasts fall apart easily and others are very hard to shred. I haven't figured out which ones are best so if anyone has a tip for me on that, I would love to hear it!

Recipe Bio: We went to visit Jacobs cousins in Utah and had this for dinner. I liked it so much, I had to ask for the recipe!

BBQ Chicken Sandwiches

2-3 Chicken Breasts
1 Bottle of BBQ sauce (I like Sweet Baby Rays, Honey BBQ)

Put chicken in the crockpot. My crockpot cooks pretty hot so I can wait until 2pm or 3pm to put it in and use the "High for 4 hours" setting. You'll have to play around with your crockpot to get the timing right. About half way through cooking, pour your desired amount of BBQ sauce over the chicken. Around an hour before dinner, use 2 forks to shred the chicken so that it can sit and cook the BBQ sauce into it for a while. At dinner time, serve on rolls or buns, any kind your family likes. We like the Francisco brand rolls. Serve with a potato side dish and veggies for a yummy meal!

Recipe Bio: It's simple, I don't know how I learned to make this but it's good and easy. See my BBQ Beef recipe also, it's a little different and Oh so good!