MIXED GRILL KABOBS
These hearty kabobs combine beef and sausage, two of my favorite foods. Both the meat and vegetables are marinated before they're grilled, which makes this skewered meal extra flavorful. Be sure to fire up your grill and try these soon! -Glenda Adams, Vanndale, Arkansas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first eight ingredients. Pour half into a large resealable plastic bag; add meat. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add the vegetables. Seal bag and turn to coat. Refrigerate meat and vegetables overnight., Drain and discard marinade. Alternately thread the beef, sausage and vegetables onto metal or soaked wooden skewers. , Grill, covered, over medium-hot heat for 6-8 minutes. Turn kabobs; cook 6-8 minutes longer or until beef reaches desired doneness.
Nutrition Facts :
MIX AND MATCH FAJITAS
Steps:
- In a large bowl, whisk together the lime zest and juice, olive oil, cilantro, garlic, green onions, cumin, chili powder, oregano, smoked paprika and 1 teaspoon of salt. Add in whatever protein you are using and toss to coat. Set aside in the refrigerator for at least 1 hour no matter the protein. If using steak, chicken or tofu, you can marinate for up to overnight. If using shrimp, stick to 1 hour.
- Heat a large cast-iron skillet over medium-high heat. Remove the protein from the marinade and cook to your liking. If you'd like, you can also cook the protein on a barbecue. Allow the protein to rest while you cook the vegetables.
- For the veggies, add the peppers and onions into the hot skillet, season with salt and pepper and cook until lightly charred and tender, adding a little olive oil if needed.
- Thinly slice the chicken or beef, if using, and nestle everything into the hot skillet to serve alongside the flour tortillas and your favorite toppings.
- Combine the flour, salt and baking powder in a large bowl. Make a well in the center and stir in the water and canola oil. Turn the dough out onto a lightly floured work surface and knead until smooth, 1 to 2 minutes. Set the dough aside to rest for 15 to 20 minutes.
- Divide the dough into 10 to 12 equal balls and roll out into a very thin round on a lightly floured surface.
- Heat a dry skillet over medium heat and cook the tortillas until a few golden marks form, about 1 minute per side.
- Keep the tortillas warm in a clean kitchen towel before serving.
MIX AND MATCH MEAL PREP RECIPE BY TASTY
Here's what you need: large sweet potato, red bell pepper, olive oil, salt, pepper, green bell pepper, chicken thighs, garlic, brown rice, quinoa, tahini, lemon, water, salsa, black beans, chickpeas, cherry tomato, cucumber, lettuce
Provided by Kahnita Wilkerson
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 425°F (220°C).
- In medium bowl, mix the sweet potatoes with olive oil, salt, and pepper. In a separate medium bowl mix the peppers with olive oil, salt, and pepper.
- Transfer the potatoes and peppers to a parchment paper-lined baking sheet.
- On a separate piece of parchment paper, place the chicken then add olive oil, garlic, salt and pepper and rub until the chicken is fully coated.
- Seal the chicken in the parchment paper by folding it in half then twisting the open ends together.
- Place the chicken onto the baking sheet and bake for 25 minutes.
- Carefully remove the chicken. On a cutting board, cube the chicken.
- In a medium bowl add the tahini, garlic, salt, pepper, lemon juice, and water.
- Mix well then divide the tahini sauce into 2 single-serve containers.
- Add salsa to 2 single-serve containers.
- To assemble the chicken burrito bowl, add half of the brown rice, half of the chicken, half of the peppers, half of the black beans, and half of the tomatoes. Serve with salsa.
- To assemble the vegetarian wrap, add the remaining brown rice, half of the sweet potatoes, half of the peppers, remainder of the black beans, half of the remaining tomatoes, and a whole wheat tortilla. Serve with salsa.
- To assemble the chicken pita pocket, add half of the quinoa, half of the chicken, half of the chickpeas, remaining tomatoes, half of the cucumbers, ½ of the lettuce, and a whole wheat pita. Serve with tahini sauce.
- To assemble the vegetarian grain bowl, add remaining quinoa, remaining sweet potatoes, remaining chickpeas, remaining tomatoes, remaining cucumbers, and remaining lettuce. Serve with tahini sauce.
- Store in fridge for up to one week then remove and reheat when ready to eat.
- Enjoy!
Nutrition Facts : Calories 1144 calories, Carbohydrate 180 grams, Fat 25 grams, Fiber 18 grams, Protein 50 grams, Sugar 12 grams
MIX AND MATCH CASSEROLES
Here is the mother recipe for hundreds of casseroles! Just mix and match the ingredients. Use your creativity! :) From southernliving.com
Provided by jrthrmn
Categories One Dish Meal
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- The meat can be: 2 cans tuna, shrimp or crab, or 2 cups chopped cooked chicken or turkey, or 2 cups chopped ham, or 1 lb. ground beef, cooked crumbled and drained.
- The sauce can be: 1 can of cream of "your favorite, I like onion" soup or 2 cans (14 1/2 oz) tomatoes or 2 cups of your own sauce (barbecue, sweet and sour, teriyaki, curry, marinara, gravy, cheese sauce, etc etc).
- The extra can be: 1 small can mushrooms, 1 small can sliced olives, 1/4 cup chopped red or green bell pepper, 1/4 cup chopped onion, 1/4 cup chopped celery, 2 minced garlic cloves, 1 can chopped green chilies, 1 package taco seasoning, ranch seasoning, etc etc.
- The vegetable can be: 1 14-1/2 ounce can vegetable of your choice (peas, green beans, spinach, corn, asparagus) or 2 cups frozen or fresh.
- The starch can be: uncooked small pasta shells, egg noodles, uncooked rice, hash browns, etc etc.
- You can use one or two toppings: 1/2 cup cheese of any kind, or 1 cup bread/cracker crumbs mixed with melted butter and sprinkled on top, or stuffing mix. Could be crushed taco or potato chips. Or French fried onions.
- Once you have chosen your combination, combine 1 8-ounce container sour cream, 1 cup milk, 1 cup water, 1 tsp salt and 1 tsp pepper with sauce (omit sour cream and milk if using tomatoes).
- Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13- x 9-inch baking dish. Bake, covered, at 350? for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes.
Nutrition Facts : Calories 302.5, Fat 10.8, SaturatedFat 6.4, Cholesterol 28.9, Sodium 467.1, Carbohydrate 42.7, Fiber 0.9, Sugar 1.3, Protein 8
MIX & MATCH KABOBS
Great for when you need something to tide you over. You can pick your favorite meat and cheese...I like turkey and Cheddar.
Provided by mydesigirl
Categories Lunch/Snacks
Time 10m
Yield 10 kabobs
Number Of Ingredients 5
Steps:
- Skewer 1 cheese cube, 1 pickle cube, and 1 meat cube with a toothpick.
- Repeat with remaining cheese, pickles and meat.
- Serve with honey mustard dressing for dipping.
Nutrition Facts : Calories 70.8, Fat 5.7, SaturatedFat 3.6, Cholesterol 17.9, Sodium 272.2, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 4.3
MARINATED CHICKEN KABOBS
This great summer recipe was given to me by a friend years ago. You can put any vegetables you want on the skewers. Don't be worried when you see the light corn syrup in the ingredients, it comes together great! It's a great change. You can even skip the vegetables and just skewer the chicken. Enjoy!
Provided by D.DETMANN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h35m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
- Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.
Nutrition Facts : Calories 815.7 calories, Carbohydrate 44.9 g, Cholesterol 68.4 mg, Fat 58.5 g, Fiber 2.9 g, Protein 32.8 g, SaturatedFat 9.3 g, Sodium 1995 mg, Sugar 16 g
KABOBS
Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.
Provided by Sue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
- Preheat grill for medium-high heat.
- Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
- Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g
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