Pineapple BBQ Grilled Chicken

“Food is one of my favorite parts of the day” – Jennifer Lawrence

Serving Size: 1

1 boneless chicken breast
1/2 cup of white rice
2 tbsp (or 4 if you marinate chicken first) of Sweet Baby Ray’s BBQ Sauce
2 tbsp of pineapple juice
1/2 cup of chopped pineapple (can use canned)
1/4 cup of green pepper
1/4 cup of red pepper

1. For extra flavor, place the chicken & 2 tbsp of the BBQ sauce in a sandwich bag. Let it marinate in the fridge for a few hours.
2. Grill chicken for about 3-4 minutes on each side (I used a George Foreman grill- be sure to cut into the chicken to make sure it is cooked through completely!)
3. While the chicken is grilling, boil the water for your rice. Once the water is boiling, pour the rice in the pot, stir, cover, and let sit for about 5 minutes.
4. Cut the peppers and pineapple into cubes, and the chicken in slices.
5. Once all of the above is ready, lay your chicken slices over the rice, and the pineapples and peppers around it.
6. Take the 2 tablespoons of BBQ sauce and 2 tablespoons of pineapple juice and stir together until the BBQ turns into a thinner liquid. Drizzle over your meal & enjoy!

Happy cooking!

Berry & Banana Crumble

“I workout so I can eat” – Bobby Flay

Ingredients:

1 banana

1 cup of strawberries

1 cup of blueberries

1 cup of raspberries

1.5 cups of brown sugar

1.5 cups of flour

1.5 cups of oatmeal

1 stick of butter

1 teaspoon of cinnamon

1/4 cup of confectionary sugar

pecans

walnuts

*I used a crockpot to make this recipe, but you can also bake it in the oven- simply preheat your oven to 350 degrees and bake for 35-40 minutes*

Steps:

1. Cut up your fruit and place into a small bowl. Pour the confectionary sugar and cinnamon over the fruit and mix until all of the fruit is nicely coated.

2. In a large bowl, mix your brown sugar, flour, and oatmeal.

3. In a small bowl (or blender) mash (or blend) the stick of butter until you have tiny chunks of butter. Pour into the brown sugar-flour-oatmeal mixture and stir together.

4. Spray or grease your crockpot. Pour HALF of the oatmeal mixture into the crockpot. Then pour your berry mixture over that, and then the 2nd half of your oatmeal mixture over the berries.

5. Sprinkle the top with crushed pecans and walnuts.

6. Bake on HIGH for 3 hours.

7. While it is baking, about every half hour use a wooden spoon to mix the “crumble” so the edges do not burn.

Serve with vanilla ice cream & enjoy!

*You can use whatever mix of fruits you would like! If you substitute the berries and bananas in this recipe with apples, you can create a delicious apple crisp.*

Happy baking!

Pierogi, Kielbasa, & Veggie Medley

“I work out to eat.” – Bobby Flay

Servings: 4

Ingredients:

1 turkey kielbasa
1 can of peas (or other vegetable- or mix a few!)
1 box of potato & cheddar pierogis (Pick your favorite kind! The Mrs. T’s mini pierogis work well with this recipe also)

Steps:

1. Preheat your oven to 325 degrees & boil water for the pierogis.
2. Cut your turkey kielbasa into four large pieces. Place the pieces onto a baking sheet and allow to cook for 5 minutes on EACH side.
3. Place your pierogis in the pot of boiling water. As they begin to float to the top, remove from pot and fry them (a few at a time) over medium heat until each side is golden brown.
4. Leave in pan and lower heat.
5. Allow your kielbasa to cool for a couple minutes & then cut into smaller pieces.
6. Finally, add your kielbasa & vegetable of choice to the frying pan. Stir around so the flavors can absorb into each other.

Happy Cooking!

Broccoli & Cheese Quesadilla

“Waste not, want not, and make it delicious!” – Lidia Bastianich

Serving: 1

Ingredients:

1 flatbread/wrap
1 cup of broccoli florets (chopped)
1/4 cup of cheese
little bit of butter

Steps:

1. Lightly butter the bread
2. Place on frying pan over medium heat. Place cheese onto one half side of the bread.
3. When the cheese starts to melt, add the broccoli and fold the empty side of the bread over onto the broccoli and cheese.
4. Press down onto the quesadilla with a spatula & GENTLY flip over onto the other side when it is lightly brown. Serve when both sides are lightly brown. (Should only take around 4-6 minutes total).

Happy Cooking!

Eggplant Bites

“People who love to eat are always the best people” – Julia Child

Serving Size: 5 pieces

Ingredients:

• 3 mini eggplants (or about 2 medium, or 1 large)
• 1 tsp of olive oil (or butter- spray butter works also)
• pinch of salt & pinch of pepper (optional)
• 1/2 cup of Italian breadcrumbs
• 2 tbsp of parmesan cheese
• 1 egg OR 3 tbsp of eggwhite liquid

Steps:

1. Preheat oven to 450 degrees
2. Spray your baking sheet (will need 2 depending how many you are making… or make them in shifts)
3. Cut & throw out the ends of your eggplant.
4. Cut remaining eggplant into medium size strips (easiest way is cutting it in half, and then those pieces in half again, until arriving at the desired size- see picture for an idea)
5. Mix the breadcrumbs and cheese in one bowl, and your egg or egg white in another bowl.
6. Dip the eggplant slices into the egg, then into the breadcrumb/cheese mixture, then place onto the baking sheet.
7. Cook for about 8-10 minutes (or until lightly brown) then FLIP and cook for another 3-5 minutes.

These make a great snack. Or even a side dish for your dinner! Serve with marinara sauce for dipping.

Happy cooking!

Veggie pasta

Veggie Pasta

Servings: 2

Ingredients:

• 2 cups of pasta (of your choosing- I used shells)
• 1 cup of broccoli florets
• 1/2 cup of baby spinach (chopped)
• 1/2 of a tomato
• 3/4 cup of olives (can leave whole- or chop)
• 5 tbsp. mozzarella cheese
• 4 tbsp. balsamic vinaigrette (can also use olive oil or experiment with other dressings)

1. While the water is boiling, prepare your ingredients and place them aside in a small bowl.
2. Cook your pasta. Once it is done, drain and allow to cool for a few minutes.
3. Transfer your pasta into a big bowl, and mix in the chopped broccoli, spinach, tomatoes, olives, and cheese.
4. Lastly, add the dressing and stir.

This recipe is quick, healthy, and DELICIOUS. I usually prepare a large amount at once so I can pack the leftovers for long days of classes and meetings. Adjust the ingredients if you wish to do the same.

Happy Cooking!