Grilled Hawaiian Chicken Teriyaki Bowls

I found the recipe here.

Ingredients

1. 4 or 5 boneless, skinless chicken tenders (or about 2 chicken breasts)
2. 1 zucchini, sliced
3. 4 mini sweet bell peppers, any color, chopped
4. 1/2 of a pineapple, peeled and cut into spears
5. 1 small red onion, sliced thin
6. 1/2 cup toasted sweetened coconut flakes, optional

For the Coconut Rice

1. 2 cups water
2. 1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can)
3. 2 tsp packed light brown sugar
4. 1 tsp salt
5. 2 cups white or jasmine rice

For the Teriyaki Sauce

1. ½ cup soy sauce
2. 2 Tbsp rice vinegar
3. 1 Tbsp sesame oil
4. ¼ cup + 1 Tbsp brown sugar
5. 1 Tbsp honey
6. ¾ tsp ground ginger
7. 1 clove garlic, minced
8. 2 tsp cornstarch+ 2 tsp water, mixed together
9. 1/4 tsp crushed red pepper

Instructions

1. Make the coconut rice by adding the water, coconut milk, sugar, and salt to a large
2. saucepan. Bring to a boil, then stir in rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let stand 10 minutes, before fluffing with a fork.
3. Meanwhile, make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.
4. Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).
5. Prepare your grill and heat it to medium.
6. If you have a vegetable grill basket to grill the vegetables in, then chop them and grill them in the basket. If not, cut the zucchini and onion into large chunks and leave the mini bell peppers whole. Drizzle some olive oil over the vegetables and over the pineapple spears. Grill the vegetables for just a few minutes on each side and then remove to a plate. Grill the pineapple next by placing the pineapple spears directly on the grill. Grill for about 2 minutes on each side, and remove to a plate. Lastly, place the chicken on the grill. Cook for about 2 minutes on each side, or until cooked through. Remove to a plate to rest before slicing.
7. To serve, add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle a little of the remaining teriyaki sauce on top. Sprinkle with toasted coconut, if desired.

Quinoa Burgers

I also really like these, but didn't get good reviews with my kiddos. But they really are good. I'll probably make them for lunch during the week. I found the recipe here.

2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon  sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

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To cook quinoa for the above recipe:

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

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In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.

(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning.  Makes them easier to flip, too.)  Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

Per burger:  Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg

Honey-Lime Quinoa Stuffed Sweet Potatoes

I loved these. The kids weren't as big of fans. L liked it when I gave her the stuffing while the potatoes were still cooking, but wouldn't touch it when it was all together. E saw that it was touching a potato and also wouldn't eat it, but A thought it was delicious. I found the recipe here. I know it doesn't get good kid reviews, but you should still try it. :)

• 4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
• 1 cup uncooked quinoa
• 1 3/4 cup low-sodium chicken broth or vegetable broth
• 1 Tbsp olive oil
• 1 cup chopped yellow onion
• 1 clove garlic
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups grilled or frozen corn
• 1/2 tsp ground cumin
• 1/2 tsp ground paprika
• 1/4 tsp ground coriander
• 1/8 tsp caynenne pepper
• 3 1/2 Tbsp fresh lime juice
• 3 1/2 Tbsp honey
• Salt and freshly ground black pepper
• 3 Tbsp chopped cilantro, plus more for garnish
• 2 oz shredded Monterey Jack cheese (1/2 cup)
• Sour cream for serving, optional

Directions

• Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes.
• Meanwhile, in a medium saucepan, bring quinoa and broth to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy.
• Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauting. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice and honey, 3 Tbsp chopped cilantro and toss mixture. Season with salt and pepper to taste.
• Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1/3 to 1/2-inch of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese. Transfer to oven and broil until cheese has melted. Serve warm garnished with cilantro and sour cream if desired.
• Recipe Source: Cooking Classy

Couscous Bowls with Za’atar Chickpeas and Roasted Cauliflower

I loved this. Steve said it was too much effort, but agreed it was good. I found the recipe here.


For the za'atar chickpeas and roasted cauliflower:
• 1 medium head cauliflower, cut into bite-sized florets
• 1 large red onion, thinly sliced
• 1 (14-ounce) can chickpeas, drained and rinsed
• 2 tablespoons za'atar
• 1 tablespoon ground sumac (I substituted a bit of lemon zest for this as I read sumac is citrisy)
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons salt, plus more to taste
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 4 cups cooked couscous
• 1/3 cup sliced green olives (left these out, I don't like them)
• 1/4 cup chopped dates, dried apricots, or golden raisins


For the tahini-parsley sauce:
• 2 cloves garlic
• 1 cup flat-leaf parsley
• 1/2 cup tahini
• 1/2 cup water
• 1/4 cup fresh lemon juice


For the toasted pine nuts:
• 1 tablespoon unsalted butter
• 1/4 cup pine nuts

Instructions

Marinate and roast the chickpeas and cauliflower:
1. In a large zipper bag, combine the cauliflower, onion, chickpeas, za'atar, sumac, cinnamon, 1 1/2 teaspoons salt, vegetable broth and olive oil. Marinate in the fridge for 3-4 hours or overnight.
2. When ready to cook, preheat the oven to 400°F. Pour the contents of the bag into a large baking pan and roast for 40 minutes, stirring once halfway through.
Make the tahini-parsley sauce:
3. Meanwhile, toss the cooked couscous with the olive slices and dried fruit. Set aside.
4. To the bowl of a food processor fitted with the S-blade, add the garlic, parsley, tahini, water and lemon juice. Process until smooth, then season to taste with salt. Set aside.
Toast the pine nuts:
5. Add the butter in a small pan over medium heat and heat until melted. Add the pine nuts and cook, stirring constantly, until starting to brown, 3-4 minutes. Transfer to a small bowl.
To serve:
6. Divide the couscous among serving bowls and then top with the roasted vegetables, a drizzle of the tahini-parsley sauce, and a spoonful of the pine nuts.

Notes

Prep time includes the hands-off time spent marinating the vegetables.

Read more at http://ohmyveggies.com/couscous-bowls-with-zaatar-chickpeas-and-roasted-cauliflower/#SRFFzhfoqmzX9b7x.99