Bacon-Wrapped Chicken Kabobs

 

Bacon-Wrapped Chicken Kabobs

Bacon-Wrapped Chicken Kabobs

Bacon-Wrapped Chicken Kabobs Recipe

 

Bacon-Wrapped Chicken Kabobs

Basting Sauce:      ½ cup orange marmalade (you could use jam in a pinch, but marmalade has the peel which gives it a more bitter-sweet flavor)

½ cup lower sodium soy sauce

2 Tbsp. honey

½ tsp. POWDERED GINGER

1 clove garlic, minced (or ¼ tsp. PENZEYS MINCED GARLIC)

2 large boneless, skinless chicken breast (about 1 lb.), cut into 1 inch pieces

½ lb. bacon strips, cut into thirds

1 lb. medium mushrooms

1 large onion, cut into 1 inch pieces

1 large green or red bell pepper, seeded and cut into 1 inch pieces

10-12 wooded 8 inch skewers (soak in water for 30 minutes before grilling)

 (HIGHLIGHTED – are found in PENZEYS SPICES)

In a medium saucepan, combine the marmalade, soy sauce, honey, GINGER and garlic.  Heat over medium until boiling.  Boil the sauce, stirring frequently, until it is reduced by half its volume.  Set aside and let cool.

Wrap each piece of chicken with a piece of bacon.  Thread each skewer alternately with chicken, onion, mushroom and pepper.  Grill the kabobs over medium-high heat, turning once, basting every few minutes with sauce, until the chicken is cooked through, about 8-15 minutes, depending on your heat level.  The kabobs can also be broiled on high with the pan set several inches from the heat source.  In that case, turn several times, basting each time, and watch closely.          5-6 servings

** Serve over white or brown rice.

 

(Recipe for Bacon-Wrapped Chicken Kabobs was in Penzeys Spices catalog)

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Spicy Turkey Meatballs

Spicy Turkey Meatballs

Spicy Turkey Meatballs

 

This recipe, Spicy Turkey Meatballs is from Diabetic Connect.  Either as a main dish or as a side, these meatballs are sure to be a hit!

 

Spicy Turkey Meatballs Recipe

Spicy Turkey Meatballs

Meatballs:   1 lb. lean ground turkey

¼ cup almond meal

¼ cup finely chopped onions

½ tsp. garlic powder

½ tsp. white pepper

1 egg

Sauce:   ½ cup water

3 Tbsp. distilled white vinegar

2 Tbsp. low sodium soy sauce

1 tsp. sesame oil

3 Tbsp. stevia in the raw

3 Tbsp. chopped scallions, plus more for garnish

5-6 dried chilies, chopped (most of the seeds removed, adjust according to heat desire)

2 tsp. freshly grated ginger

1 tsp. fresh orange zest

1 clove garlic, minced

 Mix the ground turkey, almond meal, onion, garlic powder and white pepper.  Add the egg and mix completely. Shape the meat into 24 meatballs and place on a baking sheet lined with greased foil.  Broil meatballs for 7-10 minutes or until well browned.  Remove from oven and set aside.

Whisk the water, vinegar, soy sauce, sesame oil and stevia in a medium sauce pan.  Heat over medium heat until it begins to thicken.

Add the meatballs and cover, letting the meatballs finish cooking through; about 8-10 minutes.

Sprinkle with additional scallions; then serve.

(Recipe for Spicy Turkey Meatballs came from Diabetic Connect, 2014)

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Lemon Chicken

Lemon Chicken with Peppers

Lemon Chicken with Peppers

 

This recipe is from Diabetic Connect, it’s Lemon Chicken.  It doesn’t take long to make, which is a “plus”.  You take chicken breast tenders, low sodium soy sauce, fat-free chicken broth, red and green peppers to make this yummy meal.

Lemon Chicken Recipe

Lemon Chicken

1 tsp. cornstarch

1 Tbsp. low sodium soy sauce

12 oz. chicken breast tenders, cut in thirds

¼ cup fresh lemon juice

¼ cup low sodium soy sauce

¼ cup fat-free chicken broth

1 tsp. fresh ginger, minced

2 cloves garlic, minced

1 Tbsp. SPLENDA No Calorie Sweetener, granulated

1 tsp. cornstarch

1 Tbsp. vegetable oil

¼ cup red pepper, sliced into 2 inch strips

¼ green pepper, sliced into 2 inch strips

Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in a small mixing bowl.  Add sliced chicken tenders.  Place in refrigerator and marinate for 10 minutes.

Stir in lemon juice, ¼ cup soy sauce, chicken broth, ginger, garlic, SPLENDA and 1 teaspoon cornstarch together in a medium-sized mixing bowl.

Heat oil in a medium frying pan.  Add chicken and cook over medium-high heat for 3 to 4 minutes or until done.  Add sauce and sliced peppers.  Cook 1 to 2 minutes more or until sauce thickens and pepper are slightly tender.

 

(Recipe for Lemon Chicken came from Diabetic Connect, 2013)

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