May 14, 2018 (Monday) -Recipe

Ingredients

  • 24 oz raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
  • 2 cups (2 small) summer squash, halved lengthwise and cut into 1” chunks
  • 2 cups (18 medium) mushrooms, quartered
  • 1-½ cups (1 small-medium) zucchini, halved lengthwise and cut into 1” chunks
  • 1 cup (8 medium) cherry tomatoes

Zesty Lemon Scallion Sauce:

  • ¾ cup scallions (4-6 scallions), chopped
  • 6 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp hot red pepper sauce
  • ½ tsp salt or salt substitute
  • ¼ tsp black pepper, freshly ground

Direction

If using wooden skewers, soak in water 30 minutes. In small bowl, combine scallions, lemon juice, olive oil, hot red pepper sauce, salt, and black pepper; set aside. (You may wish to reserve part of this sauce for finished kabobs.) Preheat grill to medium heat. Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes. Brush kabobs before and during cooking with sauce. Grill kabobs 10 minutes, turning once, until cooked through.

May 4, 2018 (Friday) -Recipe

Sweet Potato Chili

  • 2 LBS GRASS FED BEEF
  • 1 LARGE ONION CHOPPED
  • MINCED GARLIC
  • 1 CAN THICK SALSA
  • 4 CANS DICED TOMATOS
  • 1 PEPPER CUT UP
  • 1 CUP SLICED CARROTS
  • 5 SWEET POTATOS CUT UP
  • 1-2 TABLESPOONS CUMIN
  • 1/2 TEASPOON THYME
  • 2 SPOONS SALT
  • 2 SPOONS PEPPER
  • 1/2 CUP CHILI POWDER
  • DASH OF OREGANO
  • DASH OF BASIL
  • 5 JALEPENOS SLICED
  • HOT SAUCE TO TASTE

Brown the grass fed beef in a skillet with onions and drain the fat.

Put all ingredients in a crock pot, with the thickest parts at the bottom (sweet potatoes and vegetables).

Once everything is in the crock pot, mix it up.

Leave for 6 hours on low. Stir and mix ingredients and cook another 2 hours on low.