two recipes: lemon dill chicken kebobs and roasted carrots

This is our very favorite meal to eat right now, and it's so healthy and low in calories!! And bonus...all three kids loved both of these, it was a hit! :)

Lemon Dill Chicken Kebobs

8 chicken tenders (we like the ones from Costco)

1/3 c. lemon juice

2-3 sprigs of fresh dill

salt and pepper to taste

Soak 8 skewers in water. You want them to soak for at least 15 min. so if you start that first, you'll be good to go when you're ready to bake. Cut up each chicken tender into 4 different sections and put them all in a bowl. Pour lemon juice over the top and mix together with your hands. Let sit for 5 min. Mince up your dill, then sprinkle over the chicken. Add salt and pepper (we love pepper, so we add a good amount). Mix again together with your hands. Let sit for 5 min. Skewer 4 pieces of chicken for each kebob and set aside. We like to grill on our indoor panini grill, but you could grill outside or even bake in your oven. We grill ours inside at 350 for about 4 min. (since it cooks both sides at the same time)

Serves: 4

Calories each kebob: 118

Roasted Carrots

5 fresh medium sized carrots

pam cooking spray (or similar)

dried oregano

salt and pepper

Peel your carrots and cut them into two-three inch sections and either half or quarter each one of those...so you have a bunch of little fry looking carrot sticks. Add them to a bowl and spray a few times with the pam so the oregano, salt and pepper will stick. Season to taste. Lay on a pan and roast in the oven at 425 for 20 min. rotating once halfway through.

Serves: 2

Calories per one cup: 52

Dijon Chicken with Mushrooms

This is one of the yummiest meals we've ever had...it's got such a yummy flavor. In fact, I think we're going to have it for dinner tonight!

Recipe adapted from: Rock Recipes

1 pkg. pasta (we use penne)

8 chicken tenders or 4 chicken breasts

1 cup chopped mushrooms

3 T. olive oil

4 cloves minced garlic

salt and pepper to taste

1/2 c. toasted slivered almonds

1/4 chicken broth

2 c. whipping cream

3 T. Dijon mustard

Toast your almonds, set aside.

Heat olive oil in a large heavy bottomed frying pan over medium low heat. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.

Remove chicken from pan and hold in a warm oven.

Add broth to the pan. Simmer until it's reduced by half. Add in whipping cream, dijon and salt and pepper to taste. Simmer until sauce thickens enough to coat a metal spoon. 

Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes. Serve over cooked linguine. Sprinkle with toasted slivered almonds.

Wingers Chicken

This stuff tastes exactly like the real thing. It's our favorite quick go-to meal when I'm in a hurry!

Recipe adapted from: Favorite Family Recipes

10 Tyson breaded chicken tenders

1/3 c. Frank's hot sauce (needs to be Frank's...others don't taste the same!)

1 1/2 c. brown sugar

1 T. water

Cook the tenders according to the package. During the last half of cooking time, make the sauce. 

Heat up hot sauce, brown sugar and water in a sauce pot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.

Dip each piece of chicken in the sauce and plate it up. Serve with Ranch Dressing or Blue Cheese Dressing.