Baked Veggie Kabobs

Kabobs are a healthy and quick side dish to any meal. They even make a great meal all on their own if you add marinated chicken, beef or pork to the kabobs. Today I decided to make veggie/fruit kabobs as a side dish. I used green and red peppers with chunks of fresh pineapple and cooked them in the oven but they are also delicious on the BBQ. This time, I didn't season my kabobs with anything because veggies have great natural flavor, but you can also baste them with your choice of marinade or sprinkle with your favorite seasoning. I highly recommend Lawry's Herb and Garlic marinade if you choose to baste the veggies before you cook them.

Some veggies that work well for kabobs include: red and green peppers, onions, mushrooms, zucchini, red potatoes and any other veggies that you would like to use.

Fruit kabobs are also delicious and don't require any cooking. String bananas, strawberries, apple slices, grapes, pineapple and any other fruit on a skewer and serve for a healthy snack or side dish. Kabobs are so easy and so much fun to make with the family. Each person can personalize them and make them however they want.

Baked Veggie Kabobs


1 pkg. bamboo skewers
1 green pepper
1 red pepper
1 fresh pineapple
(other fruits or veggies of your choice)


1. Soak skewers in water for at least 30 minutes or over night, if possible. This helps keep the skewers hydrated and will prevent them from catching fire while cooking
2. Chop pineapple and red and green peppers into 1 inch cubes
3. Thread onto skewers, alternating veggies and pineapple
4. Place wire cooking rack on top of a cookie sheet and arrange kabobs on cooling rack
5. Broil 6 inches from heat for approximately 10 minutes, turning kabobs after 5 minutes. Keep a close eye on them as they can burn quickly.


Serve immediately.

Shredded Beef Tacos

This recipe is practically the same as my carne asada taco recipe that I will definitely post in the future. However, this time I had extra roast beef that needed to be used so I made shredded beef tacos instead. I love mexican food because it is so quick, easy and flavorful. This is a dish that the whole family will enjoy!

Shredded Beef Tacos

1 bunch cilantro, finely chopped
1 tomato, chopped

3 limes, quartered

1 lb shredded beef (I shredded the leftover roast beef that I cooked on Sunday)
1/2 cup water
1 package of taco seasoning
1 package of queso fresco (found in the fridge section at Wal-Mart near the cream cheese and uncooked tortillas)
1 package of corn tortillas

1. Combine water, taco seasoning and roast beef in skillet and cook on medium heat until heated through.
2. Put queso fresco in a bowl and use a fork to break up and crumble the cheese.
3. Warm tortillas in a skillet according to package directions.
4. Arrange two tortillas on a plate fill with seasoned shredded beef. Top with crumbled queso fresco, chopped tomato and cilantro. Squeeze fresh lime juice over each taco and top with salsa or taco sauce of your choice.

Classic Sunday Dinner

This recipe comes from my Mom. Growing up we always had that classic Sunday dinner with pot roast, mashed potatoes and gravy and corn. My Mom makes delicious and tender pot roast and in recent years she's made Sunday dinner with lazy mashed potatoes instead of regular mashed potatoes and I'm pretty sure I like them better. Lazy mashed potatoes are regular mashed potatoes only you don't peel the potatoes before you boil and mash them. YUM! 

(A special thanks goes to my hubby for taking an amazing picture!) 

Pot Roast
- 4 lb. pot roast
- 1 Tbls. beef bouillon
- 2 cups water
- 1 tsp. salt
- 1 tsp. pepper
- 2 tsp. dried chopped onion

1. Preheat the oven to 325 degrees.
2. Put 2 cups of water in a large glass baking dish and then place the pot roast in the dish and sprinkle with salt, pepper and dried chopped onion. Then put beef bouillon in the water around the roast.
3. Put the roast in the oven and cook for approximately 4 hours.
4. Check the roast every hour and add more water, if needed, so that the roast doesn't dry out.

Lazy Mashed Potatoes
- 10 russet potatoes
- 1 1/2 cups milk
- 1 cube butter

1. Fill a large pot half full of water and place on stove on high heat.
2. Wash the potatoes with a wash cloth under warm water.
3. Cut the potatoes into cubes and put in pot of water.
4. Let potatoes boil until they are soft enough to put a toothpick through the middle.
5. Drain water and add milk and butter.
6. Mash potatoes until they are smooth.

Gravy
Yield: 1 quart of gravy

- 3/4 cup brown gravy mix
- 4 1/2 cups cold water
- 2 Tbls. corn starch

1. Put brown gravy mix in large pan and add small amount of water to make a paste.
2. Turn stove on medium high heat and slowly add 4 cups of cold water.
3. Continue stirring until gravy is boiling; reduce to medium heat.
4. In a cup, mix 1/2 cup cold water with cornstarch and then add to gravy.
5. Stir until gravy and cornstarch mixture are mixed well and there are no clumps.