Thanks to Michelle for this recipe! Looking for a summer smash at your next BBQ or for Monday’s supper? This is a simple healthy choice for all you veggie and meat lovers! These are always a tasty treat at our family get together’s!

 

Chicken Kebabs

What you’ll need:

One Zucchini
Four Chicken breasts
One red pepper, yellow pepper, orange pepper
One red onion
1 bottle of Kraft Roasted Red pepper and parmesan dressing

 

What do I do next?

Wash and Cut all the veggies and chicken up into bite size pieces

Marinate for four hours in the Kraft dressing (or increase flavour by leaving it overnight in the fridge of course!)

Put chicken and veggies on kebabs alternating meat and veggies–metal skewers are best, otherwise you will want to soak the wooden ones in water for at least 20 minutes

Grill on BBQ for 30 minutes on med-high heat (or until cooked thoroughly)

Serve and Enjoy!

 

 

As always,if you have a healthy recipe you’d like to share please email them to me along with a picture to erincarrasco@gmail.com.

Welcome to Sunday’s Kitchen Korner, this week it’s Chocolate Chip Cookies. Ah, a Classic. I actually don’t bake–not so much as don’t but can’t. What is it with me and following recipe’s? I always like to deviate from the path, and with cooking you can do that, but not with baking! So anyone who has great baking recipes with pictures who wants to submit them along please feel free to email me at erincarrasco@gmail.com!

This weeks submission is again from Jerilyn Deschamps! Many thanks once again for this fantastic recipe! Yum, now I want cookies!

Chocolate Chip Cookies

What you’ll need:

2/3 cup (125g) sugar
½ cup of butter
1 large egg
½ tsp baking soda
½ tsp salt
1 cup plus 2 tsp flour
1 tsp vanilla
3/4 cup semi sweet chocolate chips

 

What do I do next?

Preheat oven to 375

Cream butter with sugar to light and fluffy, add egg and vanilla and mix well.  Add baking soda, salt and flour and add chocolate chips. 

Place the cookie dough into the fridge for 30 minutes.  Drop by rounded large teaspoon onto a un greased cookie sheet.  Bake for 8 to 10 minutes until lightly brown. 

Put on cooling rack. Serve and Enjoy!

Jerilyn also notes that to make Chocolate Cookies “instead of chocolate chips, melt 4 squares of Baker’s Semi Sweet chocolate and add it to the batter and mix well”

 

Stay tuned for next weeks, Sundried Tomato Pesto Tortellini! Until then, happy cooking!