Ka “bobs” +Carrots

Tonight I decided to skip my workout, because I needed an evening to just have fun with the Hub’s. A date night in is always worth skipping a workout for 😉

Hubby and I made Chicken Teriyaki Ka" “bobs”. Making them always make me feel like a kid again. I just love getting my hands dirty to cook, it’s so much fun playing with your food!

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I added pineapple, mushrooms, bell pepper, teriyaki chicken (Lawery’s Marinade), and tomato.

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Hubby’s Kabobs of course only hade pineapple and chicken. We are going to tell our kids he is allergic to vegetables 😉

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Mine look so much better!!

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On the grill they went for about 10 minutes on each side. Who said healthy eating was hard?!

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I picked up this new rice melody from F&E and have been dying to try it! It has Quinoa in it, a SUPER GRAIN!

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I also made myself my new favorite mocktail. Cherry Juice+Club Soda+Limes!  

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Off the grill

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OOO LALA

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Dinner is served in under 30 minutes, go me!

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After we finished dinner we got straight to baking. I never knew my husband was such an amazing apple peeler! Plus he was the best sous chef ever!

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Remember that Morning Glory Muffin I had for a snack? Well Sherry gave me the recipe and I couldn’t wait to make them. I just love carrot and raisin’s in anything!

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I did adapt the recipe a bit.

Easy Morning Glory Muffins

adapted from allrecipes.com

INGREDIENTS:

2 cups all-purpose flour (I used half whole wheat flour)

1 1/4 cups white sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/4 teaspoon salt

2 cups shredded carrots

1/2 cup raisins

1/2 cup chopped walnuts

1/2 cup unsweetened flaked coconut

1 apple – peeled, cored and shredded

3 eggs

1 cup vegetable oil (used one cup of apple sauce should have used only 1/2 a cup rest oil)

2 teaspoons vanilla extract

DIRECTIONS:

1.Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

2.In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.

3.In a separate bowl, beat together eggs, oil (I used apple sauce), and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.

4.Bake in preheated oven for 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

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Ready to enjoy!

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After we were done baking we had to make our date night complete with some Fro-Yo!

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Time to get to bed. I have 3 alarms set! I am going for a 6 mile run with friends and then doing 4 on my own. Wish me luck!


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