Directions:

• In a small saucepan, stir together orange juice, grated orange peel, honey, chili powder, and cumin; cook and stir over medium heat until sauce reduces to approximately 1 cup or coats the back of a spoon. Set aside 1/4 cup sauce.
• Rinse shrimp and pat dry. Cut chicken into 3/4-inch pieces. Divide each orange into 8 wedges. On twelve 8-inch skewers (or six 12-inch skewers), alternately thread chicken, shrimp, and orange with pepper pieces, leaving about 1/4 inch between pieces.
• In a grill with cover, arrange preheated coals around drip pan. Test for medium heat above pan. Place kabobs on grill over drip pan, cover, and grill for 6 minutes. Carefully turn kabobs (be sure oranges turn also); brush generously with sauce, cover, and grill for 5-7 more minutes, until the shrimp is opaque, and the chicken is tender and no longer pink. Continue brushing with sauce.
• Thin the reserved 1/4 cup sauce with 1-2 Tbsps. of water or until desired consistency. Drizzle sauce over the kabobs to serve.

 

Potatoes are more energy-packed than other popular vegetables and have more potassium than bananas. The waxy texture of red potatoes keeps them firm while cooking. Their thin, vibrant skin is also loaded with fiber, B vitamins, and iron. This nutritional powerhouse makes them a great extra ingredient in popular recipes like tacos!

If you’re trying to preserve the nutritional value of potatoes, cook them in the microwave. Boiling causes nutrient losses into the water and frying adds extra fat and calories.

Ingredients:

• 1/2 lb. yellow or red potatoes, cubed
• Olive oil cooking spray
• 1/2 cup chopped onion
• 1/2 lb. diced boneless, skinless chicken breasts
• 1/2 cup red chili enchilada sauce

• 1/4 cup finely chopped poblano, Anaheim or bell pepper
• 1 teaspoon Mexican seasoning blend
• 1/2 cup shredded reduced-fat Monterey Jack cheese
• 8 small corn tortillas
• 8 lime wedges

Recipe (adapted) and image courtesy of Potatogoodness.com.

 

Set yourself up for success this Thanksgiving with recipes that come together quickly and easily. Reduce your kitchen stress with limited ingredient sides and sauces that explode with flavor. It’s very likely family and guests will ask for seconds! Grab fresh fruits and veggies that are on-sale and try these delicious sides to accent the flavors of your Thanksgiving Turkey.

Ingredients:

• 1/2 cup sliced almonds
• 1 pkg. (8 ounces) mushrooms, sliced
• 1/2 (12-ounce) pkg. fresh green beans, trimmed
• 2 cups cauliflower florets

• 1/2 Tbsp. garlic powder
• 2 tsps. paprika
• 1/2 tsp. salt
• Sliced chives for garnish (optional)

Ingredients:

• 1 pkg. (8 ounces) fresh cranberries
• 1 cup orange juice
• 3/4 cup granulated sugar
• 2 tsps. ground cinnamon
• 1 tsp. orange zest

Directions:

• With a heavy knife, slice the top and bottom off the squash and discard. Slice the squash in half horizontally. On a cutting board, stand half the squash upright, either cut side down. Slice skin off starting from top and cutting straight down the squash. Rotate squash clockwise and repeat, until all skin is peeled. With a large spoon, scoop out seeds and discard. Repeat with the other half of squash. Chop peeled squash into 1-inch dice. TIMESAVING HACK: Skip the labor of this step and purchase packaged butternut squash chunks (check the produce department).
• Transfer squash to a microwave-safe bowl, cover, and microwave on high for 10 minutes, stirring halfway through cooking time. In a saucepan, place cooked squash. Add the applesauce, sugar, salt, cinnamon, dried cranberries, and sage and stir to combine. Cook over medium heat until heated through, about 5 minutes.

Directions:

• Preheat oven to 375°F. Rub beets with oil; wrap individually in aluminum foil and place on rimmed baking pan. Roast beets 1 hour or until tender and easily pierced with a knife. Carefully open the aluminum foil to allow steam to escape; let stand 20 minutes or until cool enough to handle. Peel and dice beets.
• Slice off the ends of the oranges; place each cut side down on a cutting board. With a paring knife, slice down the sides of the oranges to remove the skin and white pith. Hold oranges over a large bowl; gently cut along sides of membranes to release each segment. Add beets, then toss. Makes about 4 cups.
• Serve beet mixture topped with cheese, drizzled with honey, and garnished with rosemary, if desired.

A gluten-free diet eliminates foods that contain or are cross-contaminated by the gluten protein. Foods containing wheat, barley, and rye should be avoided. While oats are naturally gluten free, they may become cross-contaminated at the farm, in storage, or during transport to the food manufacturer. Look for Gluten Free on packages and shelf tags.

Dates are a diabetic-friendly source of vitamins and minerals like calcium, iron, potassium, zinc, and magnesium. They’re also a source of antioxidants, which can help reduce inflammation and oxidative stress in the body. Eating dates daily may improve total & HDL cholesterol levels. With a lower Glycemic Index, dates should not cause dramatic blood sugar spikes when eaten in limited amounts.

Directions:

• Soak dates in hot water for 10 minutes. Drain water.
• Chop nuts in a food processor. Add almond meal and pulse a few times. Add salt,
  vanilla, coconut oil, maple syrup, espresso mixture and dates and pulse until a dough forms.
  Dough will be sticky. Transfer dough to a bowl.
• Roll the dough into 3/4-inch balls. Roll the balls in the cocoa powder. Keep chilled.

Directions:

• To make oat flour, place 1/4 cup of oats in blender or food processor. Process until finely ground.
• Place oats, oat flour, and pumpkin pie spice in large bowl; stir to blend well. Add pumpkin and honey. Stir until ingredients are well blended.
• Shape into 24 (about 1 inch diameter) balls. Refrigerate, covered, until chilled. Store left overs in refrigerator, covered.