We had a few days of humid and rainy weather so the BBQ has been out of commission most the week. However who can pass up a good Chicken Kebab?
It is such a simple meal to put together. As I have stated on many occasion I love the natural flavors of vegetables. This certainly hasn’t always been the case, but it is amazing how the pallet can change. Once a junk food, fast food and greasy food addict, I now find myself fully satisfied by natural healthy food. I love the absence of the groggy feeling that always came from the overindulgence of high fat processed items. I have grown to love the lack of hangovers and withdrawals from my life.
This morning I woke up and got homework completed, cooked breakfast, and did some research regarding the Jehovah Witness view of creation and the age of the earth. My husband and I had a conversation about this topic yesterday, and I needed to go searching for the proper information to help sway his opinion. It seems that he was under the misinformation that Jehovah Witnesses do not believe in the scientific evidence that the earth dates back as much as 4 billion years. So I had to find out for my self, and to my joy, in the publication Was Life Created it is stated that geologists have shown that the earth is 4 billion years old and astronomers have formulated that the universe may be as much as 15 billion years old and that this does not contradict Genesis because it is an indeterminate amount of time that the creative days took. Fundamentalist Christians believe that the creation days were literal 24 hour days, however there is no foundation for this. Moses referred to all 6 creative days as one day, and even when Jehovah called the time of light day and the time of dark night, this indicates that the term day is relative to different periods of lengths of time.
It seems that I have managed to poke a small hole in my husbands theory that he already knows all the answers that they are going to give him, and that they don’t agree with his view. I must have been visibly overjoyed and full of energy because my husband asked if I had gotten into his coffee and was high on caffeine. This was not the case, I was just full of joy and a spiritual contentment. I hope that over time I can begin to inch through some of the things he is so convinced that he has to fight against. At least this is one we can mark off the list.
However back to my Kebabs, I used a combination of mushroom, onion, sweet mini bell peppers, and boneless skinless chicken tender pieces. The chicken tenders were marinated in greek yogurt, garlic powder and dill. Cut all the veggies and chicken into about 1 inch cubes and skewer alternating items leaving space for even cooking.
Grill the skewers on a hot BBQ until the vegetables have a lovely char and the chicken tender cubes are cooked all the way through.
I officially made it through the first week of school without any major problems. Adjusting to the extra work is harder then I thought, but it is all falling into place. I have managed to walk with my dog a mile every day. Tomorrow is the 1st, and I have planned to extend the walk to 2 miles! I have been doing the 1 mile walk for 2 weeks now, so I think I am ready to up the distance. I will take it easy, and of course have my phone, in case there are any problems. I am so happy with the progress I have made so far. I finally broke the 280 mark, my weight is down to 278. That is down 32 pounds from when I got home from the hospital January 6th. I have officially been free of alcohol, cigarettes, salt and caffeine for 122 days. Hard to think back to just one month ago, I could barely get down the driveway to the mail box. It is amazing what a difference good nutrition, good doctors, positive attitude and a spiritual foundation can make!
I have fallen behind on posting here, but I also have fallen behind on making fun food. Have to admit there have been a few nights of salads, and bowls of fruit.
This meal however was super yummy, and pretty easy!
Ingredients for 2 servings:
8oz boneless skinless chicken breast tenders
1tbsp Honey mustard
1 tbsp dill
1tbsp greek yogurt
1 cup White rice
1 cup Summer squash slices
Mix the greek yogurt, dill and honey mustard together and coat the chicken tenders. Place in covered container in fridge and let flavors mingle for about an hour.
Pre-heat oven to 375° place chicken tenders on a baking sheet and bake for 30-45 min depending on size, turning once. Always cook chicken until there is no pink left in the middle.
The rice is just prepared as indicated on package, and topped with spray butter and pepper. The Summer squash is sliced about 1/2 inch thick and grilled in a skillet that has been sprayed with butter flavor cooking spray. I love the flavor of summer squash so I choose not to season them, just let the natural grilled flavor come through. This is one easy, healthy and low calorie meal.
Had an amazing trip to the French Quarter Festival in New Orleans this weekend. So nice to be feeling well enough to get out and do something like that! I have great pics and stories to come soon, but for now you can have fun and fill your tummies with this lovely dinner I created thanks to Low Sodium Living
4 Chicken Breast (Skin Removed) 2 TBS. Extra Virgin Olive Oil 1 tsp. or a packet Herb Ox No Sodium Chicken Broth 1/2 cup white cooking wine (or to lower the sodium even more you can use a regular Chardonnay) 1/2 tsp. chopped garlic (Roasted is better!) 2 can no salt added mushrooms or fresh (I use Baby Bella slices) 1/2 tsp. Mrs. Dash( Onion and herb is my favorite on this but southwest Chipotle adds a nice spice too) 2 tsp. Corn Starch 2 TBS. Cold Water 1 cup Baby Spinach 4 Slices Aged Swiss Cheese 1/4 cup water
Remove any skin that may be on chicken breasts. You can use boneless if you desire. In a large fry pan, heat olive oil with the chopped garlic and lightly sear chicken breasts on both sides. After chicken breasts have lightly seared, add in your wine and the Herb Ox chicken bullion. Cover and let simmer about 10 minutes and add the water. Uncover, then allowing chicken to simmer about another 10-15 minutes, you may add in your mushrooms and stir so that the mushrooms are in the sauce. Remove chicken pieces and place in a roasting pan in a 350 degree oven. Let your mushroom sauce continue at a high simmer. Add in the 1/2 tsp. Mrs. Dash to the sauce. In about 2 TBS. of cold water stir in the corn starch mixing till you have a milky substance. Slowly mix the corn starch mixture in with the mushroom sauce constantly stirring until a gravy forms. If your gravy is too thin you may use additional corn stach mixture, if it is too thick add more water. Remove chicken roasting pan from oven and pour mushroom gravy mixture over the chicken pieces. Lay the one cup of baby spinach pieces across the top of chicken and return to oven. About 5 minutes before chicken is done lay the swiss cheese pieces over the chicken and spinach. Serve when cheese has melted. The total cooking time for the chicken should near one hour or until you are sure it is fully cooked.
Today’s adventure combines my love of Salsa and swiss cheese! A lot of the time I don’t plan I just go into the kitchen and stare into the fridge and start tossing things together. Voila…sometimes it is good and sometimes it isn’t so good. Lucky for you, today we have a good one to put on the record.
This is a simple dish, consisting of chicken and a frozen stir fry mix with some added celery for some extra crunch. I generally just use cooking spray for stir fry vegetables and very little seasoning (unless I am using a stir fry sauce for a dish). I have grown to love all the natural flavors that come out when you cook vegetables. It is your choice to season your vegetables with any variety of herbs and spices you like, if needed. or choose a vegetable mix that has great strong flavors that compliment each other. I really love Birds Eye Broccoli Stir Fry Blend. This has a nice mix of broccoli, carrot, mushroom, onion and watercress. I sometimes add extra mushrooms, celery, or carrot depending on the craving I am having at the time.
4 – 2oz. Chicken breast tenders
1 slice aged swiss cheese
3 tbsp Newman’s Own Organic Mild Chunky Salsa
1 tbsp Mrs Dash Chicken seasoning mix
2 cups Broccoli Stir Fry Mix Birds Eye
2 stalks of Celery Chopped
Pre-heat oven to 375
Coat the chicken breast in chicken seasoning blend. Place on baking sheet and top each piece with 1/2 tbsp of salsa. Bake for 15-20 min depending on size of tenders. Place a strip of swiss cheese on top of each tender and bake for additional 5 min, until cheese is melted and bubbly.
While the chicken is baking, cook stir fry mix. spray skillet with butter flavor cooking spray and stir fry the frozen vegetables until warm but not totally cooked. At that point add the celery. This way the celery will not get over cooked and soggy, and will add a crunch to the dish.