BBQ Chicken Burrito Bowls

BBQ Chicken Burrito Bowls

Looking for a quick and easy meals for dinner or lunches? You found one!  These are so easy to make and are great as leftovers for lunches during the work week!

BBQ Pineapple and Pork Kabobs

BBQ Pineapple and Pork Kabobs

INGREDIENTS:

2 lbs pork loin chops, cut into 1-2 inch pieces
2 large cans of pineapple chunks with juice (or 1 ripe, fresh pineapple)
4 large green or red bell peppers (or both), cut into large chunks
10 large mushrooms (optional), halved
1 cup fresh cilantro, chopped
2 TBSP onion powder
2 TBSP garlic powder
2 TBSP black pepper


DIRECTIONS:

• Preheat your BBQ ready and get it ready!

• In a large mixing bowl, add all ingredients. Cover and place in the fridge to marinate for at least 30 minutes. 

• Alternate pieces of pork, pineapple, peppers, and mushrooms on the kebobs. Metal skewers are the best to use. If you're using wood skewers, be sure to soak them ahead of time in water so they don't burn!

• Grill for approximately 30 minutes on low-medium heat (approximately 350 degrees F. if you have a thermometer on your BBQ). Use a meat thermometer to be sure meat is thoroughly cooked.

Chicken and Vegetables in Peanut Sauce

Have you ever found a recipe that sounded amazing when you found it?  In retrospect, maybe I shouldn't go recipe hunting when I'm hungry.  I find a lot of recipes that sound good... 

Well, I found this recipe the other day.  It caught my attention and decided to try it.  I needed another recipe for my weekly meals. 

• Chicken = good. 
• Sweet potatoes = good.  
• Red bell peppers = good. 
• Turnips = okay.  
• Peanut butter = YUM!  
• Spicy = LOVE IT!  
• Super easy = AWESOME!

Cowboy Caviar Two Ways

Cowboy Caviar

from Becky

Prep Time: 15 mins
Total Time: 15 minutes
Servings:  8-12


INGREDIENTS:

2 (15 oz.) cans black eyed peas
1 (15 oz.) can black beans
2 cups corn, fresh or frozen
1 cup red onion, minced
1 green bell pepper, small diced
1 red bell pepper, small diced
1 jalapeno, seeded and minced
5 garlic cloves, minced
1/4 cup minced cilantro
3 scallions, sliced thin
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Juice of 1 lime

DIRECTIONS:

• Mix all ingredients in a large bowl and toss to combine. 

• Cover and refrigerate at least one hour. 

• Serve with tortilla chips, pita chips, on top of burgers, sandwiches, or on the side of your favorite grilled meats and fish.

Quinoa Cowboy Caviar

from Foodnetwork.com


INGREDIENTS:
1 cup cooked quinoa
¼ cup fresh corn, cut off the cob
¼ cup cooked black beans
¼ cup red bell pepper, chopped
¼ cup chopped red onion
½ lime, juiced
salt and pepper to taste
1/2 avocado, cut into small pieces (or guacamole – whatever you prefer)


DIRECTIONS:

• Rinse and cook the quinoa according to the package instructions.

• Meanwhile combine the corn, black beans, red bell pepper and red onion in a bowl. Toss to combine. 

• Add the cooked quinoa into the mixture, and add the lemon juice and salt and pepper to taste.

• Add chopped avocado right before serving.

Sweet Potato and Chicken Sausage Hash

Sweet Potato and Chicken Sausage Skillet Hash

Prep Time: 10 mins
Cook Time: 20 minutes
Servings:  4

Chicken And Salad Pizza

Friday: Chicken And Salad Pizza

SERVINGS: 4

1/4 c extra-virgin olive oil, divided
5 tsp red wine vinegar
½ tsp dried oregano
1/4 tsp freshly ground black pepper
1/8 tsp salt
2 c chopped cooked chicken
2 medium tomatoes, cut into ½" pieces
½ c coarsely chopped jarred roasted red peppers, blotted dry
1/4 c chopped red onion
5 c loosely packed Italian salad mix
2 oz reduced-fat goat cheese, crumbled
4 whole grain flatbread wraps (10" rectangle)
2 cloves garlic, crushed

1. HEAT oven to 350ºF. Place wraps on 2 baking sheets.

2. MIX 2 tablespoons oil with vinegar, oregano, pepper, and salt in large bowl. Stir in chicken, tomatoes, red peppers, and onion. Toss to mix. Place greens and cheese on top (don't toss).

3. POUR remaining 2 tablespoons oil into small bowl and stir in garlic. Spoon oil over each wrap and spread evenly. 

4. BAKE until lightly crisped, about 10 to 12 minutes.

5. PLACE a wrap on each of 4 plates. Toss salad and spoon about 1 1/2 cups on each wrap. Serve with a knife and fork.

NUTRITION (per serving) 377 cal, 30.3 g pro, 24.3 g carb, 10.2 g fiber, 20.3 g fat, 3.3 g sat fat, 636.7 mg sodium, 5.1 g sugar