Happy Easter (Day 8)

Good Morning Everyone!  I hope you are enjoying this wonderful day with family and friends.  Probably a lot of food there too.  We (my boyfriend) and I didn't go home for Easter this year so it is our first one alone in Indiana.  Don't have much planned today but I'm going to make a nice dinner for us to enjoy this evening.  The menu plan is Honey Chicken Kabobs, some broccoli slaw, and roasted green beans.  I'm also making some potatoes for him.  Going to get a few other things cooked up today to prep for the week as well.


Here is the recipe for the Honey Chicken Kabobs (no they say honey isn't allowed in cycle 1 but I'm not sure why.....it has pretty much the same nutritional content as agave which is allowed. And since this is marinading it in I think its ok.  Not like you are eating it off the spoon :) )

Honey Chicken Kabobs

From: All recipes.com

(scaled recipe to serve 4)

Ingredients

• 1.5 Tbls vegetable oil
• 2.5 Tbls honey
• 2.5 Tbls Soy sauce (I used low sodium)
• 1/8 teaspoon ground black pepper
• 3-4 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 clove garlic
• 1 small onions, cut into 2 inch pieces (I used vidalia)
• 1 red bell peppers, cut into 2 inch pieces
• 1 green bell pepper, cut into 2 inch pieces
• skewers - if using wood remember to soak them in water first so they don't burn

Options: Can use beef, add pineapple (not in cycle 1).  Load up with whatever veggies you like, mushrooms, other peppers, broccoli might turn out ok too.

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently. (I didn't brush with extra's and it left a much milder taste)

Tip: You can put the veggies and chicken on the same skewer but you will have to adjust the heat or the veggies will burn before the chicken is done.  Check the grill if you can hold your hand above it for about 3 seconds before having to pull it away its a good temp for mixing.  If using a higher heat put the veggies on a separate skewer so they can be removed from the heat first.
For cycle 2 you could serve the left overs at lunch with some rice or quinoa.

Marinating in the sauce

Veggies cut up and ready to go

Ready to go on the grill, the foil packet is potatoes and you don't want to see those because we can't have them.

Forgot to take a picture when they were done because I was so hungry.  But you get the idea.  BF did not like them but he isn't very adventurous.  I thought they tasted a little like the bourbon chicken you get at the mall.   I wanted more sauce but knew he wouldn't so I didn't put it on. 

Nutrition for 1/4 serving of Kabobs
Calories: 133 Carbs: 8 Fat: 1 Sodium: 128 Protein: 25 Sugar: 3

Nutrition for 1/8 serving of marinade (these are always tricky to calculate because you don't actually eat it.  If you want to know exact add up the totals for everything then after marinading is done subtract the amount you have left over. Remember some gets burned off while grilling)
Calories: 48 Carbs: 5 Fat: 4 Sodium: 311 Protein: 1 Sugar: 4

As a side note I am down 3.5lbs so far!