Honey Chicken Kabobs

(recipe from allrecipes.com, link)

Because of my son's allergies to not only milk but also beef, pork, and lamb, we eat a lot of chicken! I'm always on the lookout for different ways to cook it and these kabobs are delicious. Anytime you have a marinade with soy sauce and something sweet you know it'll be good!

2 hour marinade | 20 min prep | 20 min cook

Ingredients

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Notes

1. I like using other veggies like butternut squash, zucchini, yellow peppers, orange peppers, etc.
2. I also can't cook meat on a grill for my son because of the other meats that have been on it. So I cook my kabobs in the oven on a cookie sheet with a cooling rack on top (So the juices run off like a grill). I cook them at 425 degrees for 15 min. Then I take them out, baste them, and put them in for 5 min more.
   

Quinoa "Fried Rice"

(image and recipe from www.noshtopia.com, link)

If you have not discovered quinoa, it is possibly the greatest little super food out there. Because my son is not only allergic to milk but other major proteins like beef and pork, I am always on the lookout for good protein sources. And guess what... quinoa is a COMPLETE protein all by its lonesome. And it's delicious. I actually like this recipe better than fried rice.

30 min prep and cook

Ingredients

• 2 cups cooked and cooled quinoa (see notes for easy instructions on cooking quinoa)
• 1/2 lb chicken cut into cubes (I used chopped up turkey lunch meat)
• 1/3 cup pre-cooked fresh corn on the cob (or canned)
• 1/3 cup precooked fresh peas (or frozen)
• 1/3 cup diced carrots
• 2 eggs beaten
• 2-3 tablespoons diced green onions
• 1 tablespoon soy sauce (less if not using chicken)
• Olive or canola oil for cooking chicken or Pam for lunch meat
• Salt and pepper to taste
  

Directions

1. In a saucepan big enough to hold all the Quinoa Fried Rice, heat some oil and then stir fry the chicken until it’s mostly cooked. Add salt & pepper to taste. If using lunch meat, spray pam in pan and fry chopped up meat until desired crispness is achieved.
2. Add in the carrots, and sautee about a minute with the meat to start softening the carrots up a bit.
3. Add in the peas and corn and sautee with the chicken and carrots for about a minute.
4. Scramble the eggs in a cup and then pour in with the meat, carrots, peas, and corn. It is important to cook the scramble eggs before adding in the Quinoa. If you pour the raw egg onto the Quinoa, the Quinoa will get soggy.
5. When the eggs are scrambled, pour in the Quinoa and the green onions along with the soy sauce. Mix all ingredients together well. Let cook in pan, stirring continually for about 1-2 minutes.

Notes

1. I cook the quinoa in my rice cooker using chicken stock. It's 2 parts liquid to 1 part quinoa. You can soak the quinoa in water for 30 min. prior to cooking to eliminate any bitterness or you can simply rinse it. The chicken stock masks most of the bitter taste if you choose not to rinse or soak it first. Then I put it in the fridge and use it for the next few days.
2. Lunch meat or ham would add saltiness to the dish so less soy sauce is required. You can use low sodium soy sauce or half the normal amount.
3. This recipe is good even if you don't have all the ingredients. I've made this with just corn, lunch meat, quinoa, egg, soy sauce, and freeze dried chives. I didn't use oil at all. Still delicious.
   

EASY Crock Pot Chicken Soup

(variation from cooks.com, link)

This recipe is a winner for everyone. For me, it's easy. My husband loves the taste. And my son actually eats it... which is always a success. This recipe is a bit like stone soup. You can add whatever veggies that you like, or add noodles... even bacon. It all tastes good.

4-5 hours cook | 20 min prep

Ingredients

• 2 large chicken breasts, frozen
• 8 slices cooked bacon (or turkey bacon), chopped (optional)
• 1 onion, cut in half
  
• 3 medium potatoes, cubed
• 1 can corn
• 1 can cut green beans
• 1 cup finely cut fresh chives (or 1/2 cup dried)
• 1 teaspoon basil
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil (2 tablespoons if no bacon)
• 2-3 teaspoons salt (to taste)
• 64 ounces water
• onion powder to taste
• garlic powder to taste
• chicken bullion to taste (check for milk warnings)
  

Optional Ingredients

• chopped baby carrots
• chopped celery
• sliced mushrooms
• chopped bell pepper
  
• 12 oz. egg noodles or dry pasta noodles

Directions

1. Add all ingredients into the crock pot with the onion halves placed on top (with the exception of noodles, those will go in after the chicken is fully cooked). Include all juices of canned vegetables. Do not worry about cutting the frozen chicken breast at this time.
2. Cook on high for 4 1/2 hours.
3. Remove onion halves and discard.
4. Either remove chicken from crock pot to shred or chop with wooden spoon while still in the soup.
5. Add more salt, pepper, onion powder, garlic powder, and chicken bullion as needed to flavor the broth.
6. If you are adding noodles, add them now and cook for an additional 45 minutes.

Notes

1. I usually don't do both potatoes and noodles. It feels like a lot of starchy stuff for one bowl of soup. And it sucks up all the broth after a night in the fridge. I do one or the other.
   
2. I wait to add the onion powder, garlic powder, and chicken bullion until after the chicken is cooked and I can taste the broth.
   

Crimson Chicken Salad

(From my sister)

This recipe was surprisingly flavorful and unique. I've eaten a ton of bland chicken salad recipes before and this is definitely not one of them. It's the perfect blend of spices and sweetness. Enjoy!

30 min total | 20 min prep

Ingredients

• 4 cups chicken, cooked, shredded and cooled
  
• 1 1/2 cups craisons
• 1 cup diced celery
• 2 green onions, diced
• 1/2 cup diced green bell pepper
• 1 cup chopped pecans (optional)
• 1 cup mayo
• 1 teaspoon seasoning salt
• 1 teaspoon paprika
• pepper to taste

Directions

1. Mix together mayo and spices in mixing bowl.
   
2. Stir in all other ingredients.
3. Serve on bread or rolls.
   

Notes

1. I only used one green onion and no nuts and my family loved this.