Active Ashley's Kitchen

I usually try to prepare dinners with a protein (meat or vegetarian), starch (potato or pasta), and lots of vegetables. For this meal we had grilled marinated chicken and vegetables (I used my Ninja Grill), roasted maple glazed Brussel sprouts, and baked paprika potato wedges.

Grilled Pineapple Chicken and Vegetables

Recipe Adapted from Fixate Pineapple Chicken Skewers

Ingredients:

1-2 chicken tenders per person (or chicken breasts cut into strips)

1 can pineapple chunks

1 bell pepper

1/2 red onion

1/4 cup reduced sodium tamari soy sauce

2 teaspoons seasme oil

2 teaspoons fresh grated ginger (or 1 teaspoon dried ginger)

Directions:

1. Place chicken, pepper, pineapple, and onion in a large bag or container. Mix soy sauce, sesame oil, and ginger in a bowl and add to the bag. Marinate for at least 30 minutes.
2. Preheat grill if using Ninja Grill. Set on high for chicken place vetables on top. Grill for 10 minutes flipping chicken and vegetables halfway through.
3. Enjoy

Maple Glazed Brussel Sprouts

Recipe adapted from Fixate Maple Glazed Brussel Sprouts

Ingredients:

1/4 cup pure maple syrup

2 tablespoons cider vinegar

1 tablespoon blueberry balsamic vinegar (or regular balsamic vinegar)

1 teaspoon sea salt

1/2 teaspoon diced fresh rosemary

1 bag Brussel sprouts (stems removed, cut in half)

1 tablespoon olive oil

dash of pepper

Directions:

1. Preheat oven to 450 degrees.
2. Line baking sheet with parchment paper and spray with olive oil.
3. To make glaze combine maple syrup, vinegars, sea salt, rosemary, and pepper to small saucepan. Bring to a boil over medium heat stirring occasionally. Reduce heat to medium low and boil 20-25 minutes until glaze begins to thicken. Keep warm or it may harden. If it hardens just put back on heat until it is a liquid once again.
4. While glaze is cooking bring water in a large pot to boil with 1 teaspoon of salt. Boil Brussel sprouts for 4-5 minutes until bright green.
5. While Brussel sprouts are cooking prepare an ice bath by filling a large bowl with ice and cold water.
6. Drain Brussel sprouts and pour into ice bath to chill for 5 minutes.
7. Drain Brussel sprouts again and pour onto baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper if desired. Bake for 15 minutes.
8. Pour glaze over Brussel sprouts and bake for another 5 minutes until a shiny glaze coats the Brussel sprouts.
9. Cool and enjoy!

Paprika Potato Wedges

Recipe adapted from Food Network

Ingredients:

2-4 medium russel potatoes

1-2 tablespoons olive oil

1 tablespoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Directions:

1. Preheat the oven to 450 degrees.
2. Stir salt into a large bowl of cold water and add 1 cup of ice cubes. Submerge potato wedges and soak for 20 minutes. Drain the potatoes and pat them dry.
3. Toss the potatoes in the olive oil in a large bowl.
4. Line a baking sheet with aluminum foil and spray with olive oil. Arrange potato wedges in a single layer.
5. Bake for 15 minutes. Flip/toss wedges. Bake for another 15-20 minutes until gold and crispy.
6. Place potato wedges in a large bowl and toss with paprika, garlic, onion powder mixture.