Recently someone shared with me a new way to grill chicken. She had experimented with some spices and found a combination or two in her cupboard that were fantastic on her dinner that night.
It got me to thinking, because I love to make things simple but I also like to liven up my meals. I’ve experimented with a few seasonings in my kitchen and found a winning recipe (yes, I always win 🙂 ).
I just thought I’d share both of them with you. It is soon grilling season, so now is the time to “razzle-dazzle” your family with these two rubs.
Spices are a fantastic way to make your meal shine without adding any extra calories. In fact, many spices and herbs have health benefits, too.
Did you know paprika is an anti- inflammatory agent, while ginger can help prevent motion sickness? Garlic is one of the most helpful spices for the digestive tract. Adding these tasty spices to our foods can actually help keep from reaching for the Pepto-Bismol – who knew?
Got any great combos you would like to share? Put them in the comment section below and let us try your favorites, too.
Becky's Chicken Rub
Mix both together and use as a rub on 4-5 chicken breasts an hour before grilling.
Ragin' Cajun Dry Rub
Mix all of these and add to fish, chicken, or pork. Can be used as a rub or marinade. I use this on fish before making fish tacos – yummy. It is also fantastic on chicken. Pork ribs, need I say more?
Share your favorite dry rub or marinade with us. We’ve got plenty of grilling time ahead.
To your best health,
Surprisingly easy, this sausage super is one of our family favorites. The variations are endless but start with veggies and a sausage combination you know, then break out from there. The possibilities are endless.
Super Simple Sausage Supper
by Coach Nancy
Preheat your oven to 350 degrees. Cut the butternut squash into wedges. Place the squash, onion, red pepper flakes ad sausage in a roasting pan. Drizzle with olive oil. Roast for an hour, stirring it halfway through. Supper is ready when everything is golden brown and tender. Remove from oven and sprinkle parsley over the top.
This recipe can make a great meal anytime, but its my favorite for breakfast. Once the squash is stuffed, I just sliced it and serve it alongside eggs. Another tip: I bake my squash whole at 350 degrees for about an hour. Just pierce the squash with a fork a few times before it goes into the oven. Its so much easier to slice in half this way!
Stuffed Butternut Squash
by Coach Nancy
Preheat oven to 375 degrees.
Cut the squash in half and scoop the seeds out. Lay cut side down in a pan filled with 1/4 inch of water. Cook until tender, approximately 45 minutes. Remove and allow to cool. (Or you can use my way of cooking the squash in the description above 🙂 ).
While the squash is baking, prepare the stuffing. Hint: You can always do this step ahead of time.
Dice the apple and onion into medium-sized pieces. In a skillet over medium-high heat, brown the sausage. Add the onion and cook for 5-10 minutes until soft and translucent. Add the apples and cook for another 5-10 minutes. Add all spices and cook until fragrant, about 2-3 minutes.
When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the sausage mixture. Use a spoon to fill the squash boats. Return the squash to the oven and bake another 15 minutes at 375ºF until everything is heated through.
Christmas is a busy time of year. Don’t let it be an excuse to not eat healthy meals prepared at home. My favorite kitchen aid is my crock pot. It serves up delicious meals without a lot of fuss. Plus it makes the house smell good all day while it cooks. Here are three meals when served with a salad will keep you on track nutritionally.
Salsa Style Pork
Combine pork loin, salsa, chilies, and black beans in crock pot and mix well. Cover and cook for 6-8 hours on low. Sprinkle cheese and cilantro over top and serve.
Herbed Turkey Breast
Place vegetables in the bottom of the crock pot. Top with turkey breast. Combine seasonings and chicken broth. Pour over the top. Cover and cook on low heat for 5-7 hours.
Sirloin Tip Roast with Horseradish
Combine seasonings. Spread over roast halves. Place in slow cooker. Add broth. Cook on low 6-8 hours. Remove from cooker. Let stand for 15 minutes before slicing diagonally across the grain. Scoop juices from crock pot into gravy dish. Serve with horseradish if desired.
Get Fit NH's Fall Beef Stew
by Coach Nancy
I love this recipe because it brings all the beauty of fall and its colors to the stove. It also makes the kitchen smell fantastic. You'll hardly be able to wait to eat it once you smell it cooking!
Place all ingredients in a large pot and cook on low for 2 to 3 hours. Better yet, place all ingredients in a crock pot in the order they are listed and cook on low for 8 hours. Yummy!
Fall is on its way. Soon you'll see many grocery stores, farmer markets, and CSA's with squash highlighting the shelves. This recipe is great as a side dish, as the main course, for breakfast, reheated at lunch, served to company, or at your family's table.
Stuffed Acorn Squash Recipe
1 large acorn squash *
1 pound ground sausage
1 apple, any variety
6 slices bacon
1Tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
2 teaspoon dried thyme
2 teaspoon fennel seeds
1 teaspoon ground sage
1 teaspoon black pepper
½ teaspoon cinnamon
½ teaspoon sea salt
¼ teaspoon nutmeg
Preheat oven to 375ºF
Cut the squash in half and scoop the seeds out. Lay cut side down in a pan filled with ¼ inch of water. Cook until tender, approximately 45 minutes. Remove and allow to cool. **While the squash is baking, prepare the stuffing. Hint: You can always bake the squash or prepare the stuffing ahead of time. Then just combine and bake when you need it.
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Dice the apple and onion into medium-sized pieces. Slice the bacon into pieces.
In a large skillet over medium heat, brown the bacon. Add the onion and cook for 5-10 minutes until softened and translucent. Add the apples and cook for another 5-10 minutes. Remove the bacon, onion, and apple mixture to a large bowl.
In the same skillet over medium-high heat, brown the sausage. Add all spices and cook until fragrant, 2-3 minutes. Add into the same large bowl. Stir to combine.
When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the sausage. Use a spoon to fill the squash boats.
Return the squash to the oven and bake another 15 minutes at 375ºF until everything is heated through.
* I bake my squash whole in an oven at 350 for about an hour. Pierce the squash with a fork in several places first.
2 eggplant, pealed and sliced in 1/4 inch rounds
2 eggs, whipped in a bowl suitable to dip in
3 cups almond meal
2 Tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
Coconut oil for pan
Mix almond meal, parsley, garlic and onion powder together in a bowl for dipping. Take an eggplant slice, dip both sides in egg then coat both sides with the almond meal mixture.
To Bake: Lay in a single layer in a 9x13 pan that is coated with coconut oil. Continue until all your eggplant is coated and in pan. Bake for an hour on 350.
To Fry: Heat 2 Tablespoons of coconut oil in a pan on medium high heat. Add in your slices of eggplant a few at a time in a single layer. Cook until golden brown about 4 minutes each side. Transfer to a plate until you can cook all the eggplant.
I cooked two pounds of hamburger, mixed that with a jar of commercial spaghetti sauce. (I make my own but I found a great deal on some organic no sugar added sauce) Heat this until hot and pour over the baked eggplant. Enjoy
To make this a side dish instead of a main meal omit the hamburger.