Grilled Marinated Chicken

These 5 grilled marinated chicken breast recipes will become your life saver during those busy week nights.

 Ingredients

1 lb skinless boneless chicken breasts (this is for one marinade of your choice)

Mexican Chipotle

3 tbsp canola oil

Juice of 1 lime

2 tbsp chipotle in adobo sauce

2 cloves garlic chopped

1 tsp cumin

1 tsp chili powder

1 tsp salt

Balsamic Rosemary

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 clove garlic minced

2 sprigs rosemary leaves removed and minced

Zest of 1 orange

Juice of 1/2 orange

2 tsp maple syrup

1 tsp salt

1/4 tsp pepper

Mediterranean Lemon Oregano

1/4 cup extra virgin olive oil

1 tbsp lemon zest

1/4 cup fresh lemon juice

5 cloves garlic minced

2 tbsp dried oregano

1 tsp honey

1 tsp salt

1/4 tsp pepper

Tandoori Curry

1 cup plain Greek yogurt

Juice of 1 lemon

2 tbsp curry powder

1 tbsp grated ginger

1 clove garlic minced

3 tbsp canola oil

1 tsp salt

1/4 tsp pepper

Thai Mango Lime

1 cup mango diced

Juice of 1 lime

1 tsp fish sauce

1 tbsp coconut sugar

1/4 cup cilantro leaves chopped

3 tbsp canola oil

3/4 tsp Thai red chilis minced

1 tsp salt

Instructions

Mexican Chipotle:

In a food processor, puree all of the ingredients and set aside.

Balsamic Rosemary:

In a bowl, mix everything together and set aside.

Mediterranean Lemon Oregano:

In a bowl, mix everything together and set aside.

Tandoori Curry:

In a bowl, mix everything together and set aside.

Thai Mango Lime:

In a food processor, puree all of the ingredients and set aside.

Grilled Marinated Chicken:

Transfer the marinade of your choice and the chicken into a large plastic bag. Allow to marinate for 4 hours or overnight.

Preheat your grill to medium high heat. Remove some of the residual marinade (especially any large pieces of garlic, rosemary and a thick coat of yogurt) and transfer to the grill. Grill for about 10 to 15 minutes per side, until they reach an internal temperature of 165F. Allow to rest before slicing and enjoy!

Source: AbbeysKitchen

Mexican Street Corn Chicken

 2 lbs boneless, skinless chicken breast (4-6 thin chicken breasts)

3 cups sweet corn (2 cans, drained)

1/4 cup mayonnaise

1/4 cup sour cream

1/2 tbsp lime juice

1½ tsp chili powder

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp cayenne pepper (optional)

Topping

1/4 cup queso fresco crumbled

1/4 cup cilantro chopped

INSTRUCTIONS

In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.

In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.

Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.

VARIATIONS:

Spicy Street Corn Chicken– Make recipe as directed adding in 1/4 cup diced jalapeno. You can also add additional cayenne pepper into the corn mixture to get more spiciness.

Loaded Mexican Street Corn Chicken– Get more deliciousness with black beans and sweet bell pepper. Make as directed adding 1 cup of black beans and 1 sweet bell pepper (any color) diced into the corn mixture. With the additional volume of veggies, it may take 5-8 minutes longer to cook.

Light Mexican Street Corn Chicken– Lighten this recipe up by reducing the mayonnaise to 2 tbsp, and replacing the sour cream with greek yogurt.

SOURCE: https://easyfamilyrecipes.com/mexican-street-corn-chicken/

Three Cheese Egg Bites

Ingredients

• 8 Eggs
• 1 cup lightly packed shredded Monterey Jack cheese
• 1 cup cottage cheese
• 1 cup lightly packed shredded Smoked Gouda
• 6 pieces cooked bacon (or real bacon bits)
• Chopped chives (optional)
• Non stick spray

Instructions

1. Preheat over to 350 degrees F
2. Beat all 8 eggs in large mixing bowl
3. Add shredded cheese and cottage cheese
4. Spray muffin tin liberally with non-stick spray
5. Fill muffin tin, each about ¾ full
6. Add half a piece of bacon or bacon bits on top on each egg muffin
7. Place in oven and cook for 12 minutes or until egg bites are cooked through
8. Remove from oven and enjoy hot

Source: https://www.pardonmypeels.com/three-cheese-egg-bites/

Make Ahead Egg Muffins

Ingredients

• 1 lb ground turkey sausage or pork
• 6 large eggs
• 1 cup egg whites
• 1/2 red pepper diced
• 3 tablespoons minced onion
• 1 cup cheddar cheese
• 1/2 cup mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F.
2. Brown turkey sausage over medium high until no pink remains.
3. Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
4. In a large bowl combine eggs, egg whites and salt & pepper to taste. Pour egg mixture over the sausage in each well.
5. Bake 22-25 minutes or until set.
6. Remove from cups and serve warm or let cool completely and refrigerate or freeze.

Source: https://www.spendwithpennies.com/make-ahead-egg-muffins/

Perfect Grilled Chicken

Ingredients:
2 cups olive oil6 tablespoons honey3 heaping tablespoons Dijon mustard1 tablespoon salt2 teaspoons ground thyme2 teaspoons ground oreganoJuice of 12 lemons24 boneless, skinless chicken breasts
Directions:

Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.

Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.

Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.

Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.

Source: http://www.foodnetwork.com/recipes/ree-drummond/perfect-grilled-chicken-2755379

Great for:

Chicken Quesadillas

Chicken Apricot Panini

Cobb Salad

Grilled Chicken and Pasta

Chicken Taco Meat

• Ingredients:
  2 tablespoons olive oil6 large boneless, skinless chicken breasts, cut into bite-sized pieces 3 cloves garlic, minced 1 large onion, chopped 2 tablespoons chili powder 2 teaspoons paprika 1 tablespoon cuminSaltOne 14-ounce can tomato sauce 
  Directions:
  In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
  Let cool, divide among 4 freezer bags and freeze.
  Source: http://www.foodnetwork.com/recipes/ree-drummond/chicken-taco-meat-2755376
  Perfect for:
  Chicken Taco Meat Pizza
  Chicken Taco Meat Tacos
  
  

All Purpose Meatballs

Ingredients:

• 5 pounds ground beef1 1/2 cups plain breadcrumbs 1/2 cup milk 1/4 cup heavy cream1/4 cup chopped fresh flat-leaf parsley2 tablespoons grainy mustard 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 4 large eggs 2 tablespoons olive oil 
  
  To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
  To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
  Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
  
  
  Source: http://www.foodnetwork.com/recipes/ree-drummond/all-purpose-meatballs-2755372
  
  Perfect for:
  Swedish Meatballs
  BBQ Meatballs
  Sweet and Sour Meatballs

Tomato Herb Butter

Source: Cooking Light, July 2016

Cherry Granola Parfaits (in a jar)

Source: Oxygen, December 2015

Pasta Caprese (in a jar)

Source: Oxygen, February 2016

Instant Chicken Noodle Soup (in a jar)

Source: Oxygen, February 2016

Stuffed Poblano Peppers

• 8 large poblano peppers
• 4 dried ancho chiles
• 2 tablespoons canola oil
• 3 cups chopped onion
• 10 garlic cloves, minced
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper
• 12 ounces 90% lean ground sirloin 
• 4 ounces 1/3-less-fat cream cheese, softened 
• 1 1/2 cups precooked brown rice (such as Uncle Ben's Ready Rice)
• 6 ounces queso fresco, crumbled and divided (about 1 1/2 cups) 
• 1/4 cup fresh lime juice 
• 1 tablespoon ground cumin
• 2 teaspoons sugar
• 2 (14.5-ounce) cans unsalted diced tomatoes, undrained
• Cooking spray 
• 1/4 cup cilantro leaves

Preparation

1. 1. Preheat broiler.
2. 2. Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 12 minutes or until blackened, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each pepper; discard seeds and membranes. Set aside.
3. 3. While poblanos broil, place ancho chiles in a bowl. Cover with boiling water; let stand 10 minutes. Drain.
4. 4. Reduce oven temperature to 400°.
5. 5. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; cook 4 minutes or until crisp-tender. Reserve half of onion mixture. Add 1/2 teaspoon salt, black pepper, and beef; cook 8 minutes or until beef is done, stirring to crumble. Remove from heat. Add cream cheese, stirring until well combined. Stir in rice and half of queso fresco.
6. 6. Place ancho chiles, reserved onion mixture, juice, cumin, sugar, tomatoes, and remaining 1/2 teaspoon salt in a blender; process until smooth. Pour 1 cup sauce into each of 2 (8-inch) square glass or ceramic baking dishes coated with cooking spray. Open each poblano chile; flatten slightly with hand. Divide beef mixture evenly among chiles (chiles will be very full). Arrange 4 chiles in each dish; top evenly with remaining sauce and queso. Bake at 400° for 20 minutes or until bubbly, or follow freezing instructions. Sprinkle with cilantro after cooking.
7. TO FREEZE: These do best in a shallow vessel, so follow the recipe instructions to use a standard 8-inch square dish. Cover tightly with heavy-duty foil; freeze up to 2 months.
8. TO REHEAT: No thawing step is necessary. Remove foil, and cover dish tightly with plastic wrap. Pierce plastic wrap 4 or 5 times. Microwave at HIGH for 14 to 15 minutes or until thoroughly heated. (We tried oven reheating and don't recommend it.)

Source: Cooking Light March 2014

Paleo English Muffins

YEAST MIXTURE
1/3 C Warm Water
2 tsp Honey
2 Tsp active dry yeast

 Dry Ingredients
3/4 C Almond Flour
3 TBSP Coconut flour, sifted
1/3 C arrowroot starch
1/3 C tapioca starch
pinch of sea salt

 Wet Ingredients
2 eggs
1 TBSP olive oil
1 tsp apple cider vinegar

 Makes 8 waffles

 Prep Day:
1. Preheat your oven to its lowest setting (around 150 deg F)
2. Line a large baking sheet with parchment paper, and place 8 english muffin rings on the paper.
3. In a small bolw, mix together the water, honey and yeast. Set the mixture and the aside for 5 minutes until frothy.
4. In a medium sized bowl, combine the dry ingredients.
5. Add the yeast mixture and the wet ingredients to the dry mixture. Mix well with a hand mixer. If using almond flout let the dough rest for a couple of minutes to thicken. Stir before scooping.
6. Lightly spray the english ,uffin rings with cooking spray. You can grease them as well, but if you do the muffins will stick a little and will need to be loosened with a knife.
7. Scoop about 1/2 cup of batter into each muffin ring (fill to within 1/4" of the top). Smooth the tops with a spoon if needed.
8. Place the muffin tray in the oven, close the door and turn off the oven. Let the muffins sit in the oven for 10 minutes to rise slightly.
9. Leaving the tray in the oven, set the temperature 350 deg F. Bake the muffins for 20-22 minutes from the point you turn the oven on or until they are golden brown and the tops are firm but spring back to the touch.
10. Let the muffins cool completely on wire racks. Once cool, remove from the rings. UIse a fork to pierce around the entire edge of each muffin and pull the tops and bottoms apart gently.
11. Place a small square of wax paper between each split english muffin. Place the muffins in a 1-gallon freezer bag and freeze until needed.