Chicken Kebabs

Chicken Kebabs

These Kebabs are really good and you can’t go wrong making them. They are great for a family BBQ. I go this recipe from The Biggest Loser Family Cookbook. 

Ingredients:

¼ C. Freshly squeezed lemon juice (if you don’t have a lemon its ok I just the bottle juice)

3 ½ TBPS freshly minced garlic

2 TBPS olive oil

2 TBPS finally chopped fresh rosemary

1 ½ tsp. finally chopped fresh sage

1 ½ TBPS Honey

1 ½ tsp. ground black pepper

¾ tsp. Salt

1lb. bones, skinless chickens breast cut in pieces

Skewers (at least 4)

If I don’t have the fresh ingredients or there not available at the store I just my dry spices.

Directions:

In a bowl mix together the lemon juice, garlic, olive oil, rosemary, sage, honey, pepper, and salt. Place chicken in a reusable container or plastic bag add the marinade and coat the chicken well, cover or seal and put in the fridge for at least 6 hours or overnight. Turn the chicken at least once. After done marinating preheat BBQ (I spray the BBQ with Pam first so the kebabs don’t stick the grill) if using wood skewers soak in water for at least 30 minutes.  Thread the chicken onto the skewers. BBQ them on low heat rotating for even doneness. Cook to your taste. I add veggies and steak to my kebabs for more flavor and color. Enjoy!!

Sweet and Sour Chicken Stir Fry

Sweet and Sour Chicken Stir Fry

I got this recipe from The Biggest Loser Family Cookbook.  I got this cookbook a couple years ago to try and eat healthier; it has surprised me quite a bit how many of these recipes are really good and healthily for you. 

Ingredients:

1 TBPS Cornstarch

1 tsp. Garlic Powder

¼ tsp. Salt

Ground black pepper, to taste

1 lbs. boneless, skinless chicken breast, cut into bite pieces

1 TBPS Sesame Oil (will use the oil 2 different times)

1 C.  Onion (cut into ½ in. wide strips)

1 C. Green Bell Pepper (cut into ½ in. wide strips)

2 TBPS freshly minced garlic

¼ C. Sweet and Sour sauce (La Choy) (I use the whole bottle)

1 C. of Rice cooked (I use minute rice)

Directions:

In a bowl, combine the cornstarch, garlic powder, salt and black pepper. Add the chicken; mix until chicken is coated well.  In a large skillet or wok add 1-teaspoon sesame oil, onions, green peppers and garlic.  Cook until the garlic softens and the vegetables are crisp-tender (about 2-4 minutes). Transfer veggies to a bowl and cover to keep warm.   In the pan add another teaspoon sesame oil and chicken.  Cook until the pieces are no longer pink. When chicken is done add the veggies and cook adding the rest of the sesame oil cook for about 3 minutes. Then add sauce cook long enough for it to get warm. Serve over rice and enjoy!!