Chicken and Pineapple Kabobs

2 -3 Chicken Breasts (cut into 2 in cubes)

1 tsp Olive Oil

1 tbsp Essential Sauce (Gluten Free)

4 tbsp Pineapple-Yaki Sauce

Fresh Pineapple (cut into chunks)

Bamboo sticks or kabob holders*

Cooking Instructions:

• Place chicken pieces, oil, Essential Sauce, and Pineapple-Yaki Sauce in a large reclosable bag.
• Marinate chicken in the refrigerator for 6 or more hours.  Shaking and mixing the bag several times during the time period.
• Slide chicken pieces onto bamboo stick or kabob holders so that chicken pieces are touching.
• Place a pineapple chunk after every 3 or 4 pieces of chicken.
• Place kabobs on heated grill and cook until done.  Try to only turn the kabobs once during cooking - this helps retain the juices in the meat.

Optional - Add some bell pepper, onion, or mushrooms to the kabobs for a vegetable option.

*If you soak the bamboo sticks in water for 30 minutes, the ends will not burn off while grilling.

Tuscany Meatballs Over Spaghetti

Tuscany Meatballs

1 lb Extra Lean Ground Beef (or turkey)

1 Egg (beaten)

2 Tbsp Tuscany Blend Spice*

Cooking Instructions:

• In a small bowl, beat the egg well.
• Combine ground beef, beaten egg, and Tuscany Blend Spice in a large bowl.  Using a potato masher or your hand or large spoon, mix the ingredients well.  (You can also use a large electric mixer like a KitchenAid.)
• Form mixture into 14-16 balls, about 2 in. in diameter.
• Heat a large skillet on med-high heat.  Brown the meatballs on all sides, turning them frequently, this will help them keep their shape.  Cook about 10 minutes.
• Drain off all grease.  Place meatballs into pan with sauce to simmer for another 10 minutes or until meat is thoroughly cooked.  (If using a meat thermometer, ground beef should be cooked to an internal temp of 160º)
• Serve meatballs with sauce over your favorite pasta.

*  2 Tbsp of Tuscany Blend Spice will give the meatballs a little "spice".  My kids thought it was "too spicy", but I thought it gave it just the right amount.  You can always decrease the amount to 1 1/2 Tbsp.

Spaghetti Sauce 

1 Small Onion (chopped)

1 Tbsp Oil

1 Clove Garlic - minced

1 Can Diced Tomatoes (1lb)

15 oz Tomato Sauce (usually 2 small cans)

2 Tbsp Parsley

2 Tbsp Sugar

1 Tsp Basil 

1 Tsp Salt

1 Pkg Pepperoni with pieces cut in half (optional)

Cooking Instructions:

• Heat a large sauce pan on medium heat.
• Sautee onion in oil until tender.
• Add in garlic and cook 1 minute.
• Combine tomatoes, tomato sauce, parsley, sugar, basil and salt in pan.
• Bring to a simmer and place lid on.  simmer for 15 - 20 minutes.
• Add pepperoni into pan the last 5 minutes.
• Serve with meatballs over your favorite pasta.

Optional - Instead of place meatballs in the sauce, you could use plain ground beef and brown it with the onion.  Follow all instructions the same.  The pepperoni is optional, but gives it something different. 

This is my mother-in-law's sauce recipe and it is AWESOME!

Cashew Orange Chicken

1 Tbsp Cooking Oil
3 Tbsp Zesty Orange Sauce
1/2 lb Chicken Breasts (cut into bite size pieces)
1 Clove Garlic (minced)
1/4 Cup Essential Sauce (Gluten Free or Regular)
1/2 Cup Chicken Stock
1/4 Green Bell Pepper (cut into bite size pieces)
1/4 Red bell Pepper (cut into bite size pieces)
1/4 Yellow Onion (chopped)
1/4 Cup Cashew Nuts
1/2 Cup Mandarin Oranges
Pinch of ground black pepper or white pepper

Cooking Instructions:

• Place cut chicken pieces in a reclosable bag with Zesty Orange Sauce.  Let marinade for 2 - 3 hours.
• Heat oil in wok or stir-fry pan on med-high.
• Add chicken and cook until 1/2 done (1 minute).
• Add in garlic.
• Add Essential Sauce and chicken stock.  Stir frequently.
• Add bell peppers and onion.
• Cook until chicken is fully cooked.
• Toss in mandarin oranges, cashews, and white or black pepper.  Stir for about 30 seconds.
• Take out of pan and serve with rice.

 Enjoy!  If you don't have time to marinade the chicken in the Zesty Orange Sauce, you can add the Zesty Orange Sauce in when you add the Essential Sauce and Chicken Stock.

Recipe adapted from Meals in a Minute.