Today’s dish is a super simple and easy one. It is a product of being basically broke and wanting to eat healthier. I don’t think I realized that when I started all this, how expensive eating healthy can be. These skewers don’t require a lot of time, money, or preparation though, which is definitely a plus. You can make them if you are in a pinch, like me, and have little money AND little time to cook anymore. I find myself coming home from work super late and exhausted – making the prospect of cooking a daunting task. Fear not, just prep these the night before and pop em on the grill/grill pan and you are ready to go!
- 2 chicken breasts, cut into large cubes
- Ground pepper
- 1 garlic clove, minced (or garlic powder)
- Parsley, finely minced
- 1 large lemon, juiced
- Cherry tomatoes
- Season the chicken cubes with pepper, salt, garlic, and parsley
- Place in a bag with lemon juice for 1 hour – overnight
- Place chicken cubes on a skewer and grill until cooked
- At the same time, lightly wilt some spinach with EVOO in a pan and add the cherry tomatoes and cook for a few minutes
- Place the skewers over the bed of spinach and tomatoes and enjoy your gluten free, high protein meal!
The other day my sister randomly said she was going to make hummus. We all like hummus, but she has never made it before, and actually did not know that chick peas and garbanzo beans were the same thing until this whole process. She got the recipe from the Food Network and made one half a garlic hummus, with the other half being a roasted red pepper hummus.
- 7 cups water
- 1 lb dry chickpeas rinsed
- 1/4 tsp baking soda
- 2 cloves garlic, minced or 1/4 cup roasted red peppers
- 1 1/2 tsp kosher salt
- 5 tbsp freshly squeezed lemon juice
- 1/4 cup water
- 1/3 cup tahini
- 1/4 cup EVOO
- Place the 7 cups water, chickpeas, and baking soda in a slow cooker and cook on high for 4 hours
- Drain the chickpeas
- Add the chickpeas, garlic (or roasted red peppers), and kosher salt to a food processor and pulse for ~20 seconds
- Scrape the sides of the bowl down and pulse again for another ~15-20 seconds
- Add the lemon juice and 1/4 cup water and pulse for ~20 seconds
- Add the tahini and pulse for another 20 seconds
- Drizzle in the olive oil while the processor is running
- Serve with some pita chips and enjoy
Overall, I liked the roasted red pepper hummus better because it had a stronger flavor. We actually went back and put more garlic in the other one to make a bolder flavor. Both were good though, and hummus is healthy right? If not, don’t tell me. Hope you enjoy too!