Lime Grilled Chicken

My oh my was this delicious!!!!  Definitely making this a few times this summer.  It was so tasty.  I actually made this last week, but just got around to blogging and posting it now.  I was a little nervous about the chilies and wasn't sure I bought the right kind or was a little afraid that it would be too spicy.  I bought a green chili (not jalepeno, but I don't know what it was called).  I only used one and probably would have been fine to use the other one.  It wasn't spicy at all just yummy!!!!!
Jim was traveling when I made this so I just doubled the recipe.  I had large thick chicken breasts so I cut them in half to thin them out.  The recipe didn't say what to do with the limes so I just cut them up and squeezed the juice out.  If Jim had been here I probably wouldn't have added too much other than the extra chicken breast.  But I think there would have been more than enough marinade to cover the chicken.  You can marinate it for up to 12 hours, I only did it for about 30 minutes.

Marinated Grilled Lime Chicken

For 1 serving:

1 chicken breast
2 limes
3 garlic cloves
2 chilies
1 tablespoon olive oil

Add all ingredients (apart from the chicken) to a food processor. Pour into a Ziploc bag with the chicken breast, seal it and let it marinade in the refrigerator for 30 minutes.

On a hot pan or grill, cook the chicken for around 5 minutes on each side, or until it’s cooked thoroughly.

Chicken Stir Fry....YUM!

So I meant to post this last night after dinner, but I didn't get a chance.  This was sooooo simple yet soooooo delicious!!  Nicholas gobbled it up.  This will definitely become a "go-to" meal when I'm stuck for something to cook.  Not sure what made it so amazing, but it was great!

Shrimp and Broccoli Stir-fry

     1 lb chicken - cut into strips. I sauted it earlier in the day in coconut oil.

1 head fresh broccoli
1 chopped red pepper
2 Tbsp. olive oil
2 garlic cloves, minced
1/4 cup water
2 tsp. grated fresh ginger root  (I didn't have any so I used the powder)

In heavy skillet, heat olive oil over medium heat. Add garlic and vegetables and stir fry for 2-3 minutes. Add water, ginger root and chicken Bring to a boil, then reduce heat and simmer for an additional 4-5 minutes until vegetables and chicken are hot.

I don't think it gets much easier than this!!!

It's been a while....

Thanks to those of you who have asked about my blog.  I really appreciate knowing that someone is reading it and appreciates it.  I'm excited to be back posting and blogging again. 

Tonight we tried something new.  Meatloaf...now that might not sound new, but I've never made it like this before.  I was a little nervous about it, but it came out really good.  Will definitely be making it again.  I doubled the recipe and froze one of the meatloaves for leftovers.  So here's the recipe:

Quinoa Meatloaf

For 2 servings:

1 pound minced beef
2 eggs
1/4 cup of uncooked quinoa
1 medium onion
3 garlic cloves
2 chilies
1 tablespoon coconut oil or olive oil
1 teaspoon Thyme
1 teaspoon Rosemary
1/4 teaspoon black pepper
1 teaspoon salt

Cook quinoa as directed. Preheat oven to 350 F. Add onion, chili, and cloves to a food processor and chop finely. Add cooked quinoa and all ingredients to a large bowl and mix together. Grease a loaf tray with coconut or olive oil, then add the mixture and bake for 1 hour.

I didn't have any chilies, so I left that out, but I'm sure that would be a welcome addition.  My house still smells amazing as a result of this. 
We also had steamed broccoli with it.  Delicious!!!!  Nicholas couldn't get enough of the broccoli!!!!