Chicken and Vegetable Kabobs

Ingredients: 4 Chicken breast cut into chunks about 1 inch pieces. 1 Teaspoon of Salt and 1 teaspoon of Lemon Pepper. 3 Tablespoons of pesto. 2 Tablespoons of Lemon juice. 1 Tablespoon of Oregano. 1 Tablespoon of Thyme. 1 Zucchinis cut into 1 inch pieces. 1 Squashes cut into 1 inch pieces. Handful of Cherry Tomatoes. 1 medium Onion in cut into 1 inch chunks. 1 medium Bell Pepper any color cut into 1 inch chunks. *You can make the same marinade for the veggies if you wish or you can spray with olive oil and sprinkle with salt and pepper. Method: Mix all of these ingredients together and massage the chicken with all of the herbs. Drizzle olive oil on top and massage chicken again making sure the chicken is well coated. Refrigerate for about 30 mins (the longer you refrigerate the more the chicken will be marinated). Pierce the chicken and veggies through the bamboo skewers and grill each side for about 2-3 minutes or until the chicken is cooked through.

Homemade Cinnabons

Ingredients For the Dough: 1 cup whole milk one 1/4-ounce packet active dry yeast (2 1/2 teaspoons) 1/4 cup plus 1/4 teaspoon granulated sugar 4 tablespoons unsalted butter, melted, plus more for the bowl 1 large egg yolk 1 &1/2 teaspoons vanilla extract 2 &3/4 cups all-purpose flour, plus more if needed 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg For the Filling: All-purpose flour, for dusting 12 tablespoons unsalted butter, softened, plus more for the pan 1 cup brown sugar 3 tablespoons ground cinnamon For the Glaze: 1 cup confectioners' sugar 1/3 cup heavy cream 4oz cream cheese 4 tablespoons unsalted butter, melted Directions: Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100F. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla. Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.) Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap or damp paper towel and let rise until doubled, 1 hour 15 minutes. Roll out the dough into a rectangle shape with the longer side towards you. Brush butter all over then sprinkle brown sugar and cinnamon mixture (1 cup brown sugar with 3 tablespoons cinnamon) Roll up dough into a log tightly. Cut 2" pieces. Butter a 9-by-13-inch baking pan; place bund in pan leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325. Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream cheese, heavy cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

Banana Nut Bread... My Healthy Version

Ingredients: 5 ripened bananas 3/4 cup walnuts chopped 4 egg whites (room temp) 8oz apple sauce 1/2 cup brown sugar 4 Tbsp butter 1 tsp vanilla 1 & 1/2 tsp baking soda 1 tsp salt 2 & 1/2 cups whole wheat flour (or you can use all purpose flour but I like to stay healthy when I can) In a bowl, combine flour, salt and baking soda and mix well then set aside. In another bowl, mash up ripened bananas. Add vanilla and apple sauce and mix well. In mixer bowl cream together the butter and brown sugar. Add the banana and apple sauce mixture to the sugar and butter bowl and mix until combined. Add the egg whites and mix until combined. Then add the flour mixture slowly and mix until combined. Slowly add your walnuts and just mix for about 15 seconds. Pour into loaf pan/s that's been sprayed with nonstick baking spray. Pour the mixture into the pan/s. Preheat over to 350 and bake for 50 mins. *note, you can add more brown sugar if you like. I didn't want mine too sweet and it is why it's like bread and not like cake.

Stuffed Bell Peppers

These were great!! Ingredients: 1 diced Zucchini 1 diced Squash 2 diced Roma Tomatoes 2 whole Bell Peppers 2 Cloves of minced garlic 1 cup diced celery 1 tsp onion powder 1 tsp garlic powder 1 Tbsp soy sauce salt and pepper to taste 1/2 cup of marinara sauce 1 Tbsp Panko bread crumbs In a saute pan, saute all veggies with a little butter and the spices including soy sauce. Cut tops off of bell peppers, remove the inner part and stuff with the veggie mixture. Top the mixture with marinara sauce and place bell pepper tops back on. In the center of the Bell pepper tops, add some Panko bread crumbs and sprinkle the bell peppers with olive oil to keep moist and flavorful. Bake for 25 mins at 350.

Thanksgiving Feast made by yours truly

Pomegranate and Beet Salad

Boil about 2 beets. And peel 1 pomegranate. peel the skin from beets and slice in bite size pieces. Mix both in a bowl and add some dried parsley with 1/4 cup of white balsamic vinegar. Mix well and Viola!!

Steamed Corn

This one is a no brainer!! Steam the corn add some butter and salt to taste!