When it comes to meat, I think I might create dishes with chicken a little too often. My last chicken purchase consisted of 40 pounds of chicken breast that I have been trying to put to good use. My family might be tired of eating chicken for dinner but I am not.

For those of you that like chicken and like veggies, here is a healthy and delicious recipe courtesy of Iberia that includes chicken breast, zucchini, red peppers, cherry tomatoes, basil and the Iberia Extra Virgin Olive Oil.

5 from 3 votes

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Healthy Chicken Kabobs Recipe

Author Chicken Kabobs courtesy of Iberia

Ingredients

• 2 large chicken breasts
• 3 large zucchinis cut into large rounds
• 3 red peppers
• 12 cherry tomatoes
• 2 cups of Iberia Extra Virgin Olive Oil
• 1 tbsp. basil
• Salt to taste
• 8 bamboo skewers

Instructions

1. Preheat oven to 400 degrees F. Cut the chicken breasts in large squares and then insert in the bamboo skewers alternating the zucchinis and red pepper.
2. Using the remaining bamboo skewers, make vegetarian kabobs with the cherry tomatoes, zucchini and red pepper, adding salt and Iberia Extra Virgin Olive Oil. Place them in the oven and cook for 30 minutes.
3. Lastly, drizzle some more Iberia Olive Oil on them and enjoy! It’s a spectacular presentation with great flavor!

For those of you that LOVE sloppy joes and love pizza, I have the perfect dinner solution….. Sloppy Joe Pizza!

Ever since I learned to make homemade pizza, I am always looking for new topping ideas. A couple weeks ago I was craving sloppy joes. I had ground beef and a can of Manwich but I had no buns. I contiplated making my own bread to make buns and then thought that sloppy joe mix would probably taste great on some pizza dough.

The Sloppy Joe Pizza was a hit at my house. My kids might think I am nuts sometimes but I bet they enjoy my creative meals I sometimes come up with.

Want to try it yourself? Here is my recipe that I used which includes directions on making your own pizza dough!

5 from 2 votes

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Sloppy Joe Pizza

Author ThisMomCanCook.com

Ingredients

• 2 1/2 cups flour
• 1 cup shredded cheese
• 1 cup warm water
• 1 packet instant dry yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sugar
• 1 tsp oregano
• 2 tbsp olive oil
• 1 lb ground beef
• 1 15.5 ounce can Manwich Sloppy Joe Sauce

Instructions

1. In a bowl, add warm water and yeast. Wait about 5 minutes to allow the yeast to "proof". Stir after the 5 minutes to make sure yeast is completely dissolved.
2. In another bowl, add flour, onion powder, garlic powder, sugar, oregano. Mix well, then add olive oil and mix again.
3. In a stand mixer using the dough hook, add both bowls into mixer bough and turn on mixer to start kneading the mixture to create a dough consistency. Add more flour if necessary. Keep kneading until the dough is no longer sticky and feels soft to the touch. Roll the dough into a ball form.
4. In a bowl, coat with oil and place ball of dough into bowl, rolling it around for a light coat. Put bowl aside for 2 to 3 hours to allow dough to rise.
5. While dough is rising brown ground beef, drain and add Manwhich sauce. Heat to warm. Set aside.
6. Once dough has risen (should be about double it's size), place on a lightly floured surface and use rolling pin to roll into a round shape for your pizza.
7. Evenly spread sloppy joe sauce you made. Top with shredded cheese.
8. Bake at 475 for 11-12 minutes. Pizza will be done with dough is golden and cheese on top is completely melted.

 
What creative toppings do you put on your pizza?

Even though summer is officially over, that doesn’t mean we can’t still enjoy a nice steak on the grill right!?  This mouth-watering steak recipe is perfect for fall – bursting with flavors from the zesty Chimichurri sauce and savory Vidalia onions, it makes for a perfect meal that the whole family can enjoy. Make sure to slice the steak thinly and serve with a generous amount of Chimichurri sauce (ah perfection) – bon appétit!

For the Meat Marinade:

• 1 cup chopped fresh curly parsley
• 3 tablespoons minced shallot
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 garlic clove, minced
• 1 teaspoon pink peppercorns, crushed
• Extra-virgin olive oil
• 1 Hangar Steak

For the Chimichurri Sauce:

• 3/4 cup extra-virgin olive oil
• 1/2 cup chopped fresh curly parsley
• 1/2 cup chopped fresh cilantro
• 3 tablespoons minced shallots
• 1 tablespoons red pepper flakes
• 1 tablespoon minced garlic
• Kosher salt
• 1/4 cup sherry vinegar

For the Grilled Vidalia Onions:

• 1 Vidalia onion, cut into 1/2-inch thick rings
• Olive oil
• Kosher salt
• Freshly ground black pepper
• To Assemble the Dish:
• Flaky sea salt, such as Maldon
• Smoked salt
• Freshly ground black pepper

Directions:

1. Make the Steak: Combine all herbs, shallots, garlic, and peppercorns in a small container and cover with enough EVOO to cover the herb mixture. Add steak and marinate overnight or up to one day ahead.
2. Make the Chimichurri Sauce: In a medium bowl mix together the olive oil, parsley, cilantro, shallots, pepper flakes, garlic, and salt. Cover and refrigerate for at least 2 hours or up to 1 day. Right before serving, add the sherry vinegar.
3. Make the Grilled Vidalia Onions: While the steak is resting, toss the onions rings with some olive oil, salt, and black pepper. Grill the onions on the Opti-grill, until cooked through, 4 to 5 minutes. Finely chop the onions and combine with the chimichurri.

Recipe courtesy of Chef Marc Forgione and T-fal…