Better Than Takeout Orange Chicken Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. Better Than Takeout Orange Chicken Ingredients Chicken 2 eggs, beaten
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.
Turkey Meatball Recipe Today I made meatballs. And before you all start to freak out and tell me just how uncool meatballs are, let me explain myself. Okay fine, the truth is that I just wanted meatballs. They’re not only great to make ahead of time and freeze, but they’re also just pretty darn tasty. No? I make mine with ground turkey instead of beef and bake them instead of fry them. Here’s what you need for success: Now, remember when I told you last night I broke the can opener trying to open some pumpkin? Yeahhhhh…..Don’t try that at home. By some grace of God, I didn’t chop off any digits AND successfully got all the tomatoes into the VitaMix. After I blended these babies up, I poured the puree into a large dutch oven and added oregano, salt and garlic. That is, if your grandma is Italian. Let this simmer for about twenty minutes so it thickens up a bit and meanwhile, start on yo meat! Actually, first, combine a half cup of milk with a half cup of bread crumbs and let it sit for a sec. Are you ready??? See?
Crock Pot Chicken Taco Chili One of my most popular recipes! This is the perfect slow cooker dish because you just dump all the ingredients in, turn it on and come back to the best tasting meal! No prep, super easy, freezes well and the kids love it! We love it over rice, or served in a bowl with multi-grain chips, topped with reduced fat cheddar cheese or avocados. This makes a lot and it is even better the next day for lunch! A great freezer-friendly meal! Easy for leftovers – try these Chicken Taco Chili Stuffed Peppers! Crock Pot Chicken Taco ChiliSkinnytaste.comServings: 10 • Serving Size: about 1 cup • Points+: 5 pts • Smart Points: 5Calories: 209 • Fat: 3 g • Sat Fat: 0 g • Protein: 23 g • Carb: 26 g • Fiber: 7 gSugar: 4 g • Sodium: 867 mg • Cholesterol: 50 mg Ingredients:
Rustic Roasted Chicken I hope you all are having a wonderful Thanksgiving! We came home a day early due to harsh weather, but had a really great time! Being home again after a relaxing vacation is always a bit tough. I need some transition time, I guess. Crispy roasted chicken, potatoes and vegetables have long been our all-time favorite food. Ingredients: 4 chicken legs (or a cut up fryer) 1 pound small potatoes 1 large carrot 4 big shallots 5 garlic cloves 1 bell pepper 4oz bacon 1/2 a cup white wine 1/2 a cup water 1 chicken bouillon cube 3 tbsp oil 1 tsp Lawry’s seasoned salt 1 tsp sweet paprika powder 1/4 tsp dried thyme fresh sage pepper Directions: Texel was wonderful! Now, let me drag myself away from our vacation photos for a second and move on to the food. Combine 3 tbsp oil with the seasoned salt, paprika powder, loads of black pepper and dried thyme. Place the chicken in a roasting tray. Peel the carrot and cut it in coarse pieces. Grab 4 or 5 shallots, peel them and cut them in half.
Chicken Pot Pie There's no need to worry about calories or trans fat with this comfort food recipe Pot pies may be one of America's favorite comfort foods, but there's nothing comforting about a dish that packs nearly 4 days' worth of trans fat. We clear out the artery-clogging fats, but the calories by 60 percent, and deliver an easy pot pie you're bound to love. You'll Need: 2 Tbsp butter 1 onion, chopped 2 carrots, chopped 2 cloves garlic, minced 2 cups stemmed and quartered white or cremini mushrooms 2 cups frozen pearl onions 2 cups chopped cooked chicken (leftover or pulled from a store-bought rotisserie chicken) 1/4 cup flour 2 cups low-sodium chicken broth, warmed 1 cup 2% or whole milk 1/2 cup half-and-half 1 1/2 cups frozen peas Salt and black pepper to taste 1 sheet puff pastry, defrosted 2 egg whites, lightly beaten How to Make It: *Heat the butter in a large saute pan or pot over medium heat. *Preheat the oven to 375F. *Divide the chicken mixture among 4 ovenproof bowls.
Mini Fruit Pies I love pie. I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new… … mini pies! I figured that if I made mini pies, I could make as many as we needed and I could customize the filling so everyone got their favorite pie. Not sure why I didn’t think of this sooner? Anyway, mini pies are extremely easy and take less than 20 minutes to bake (half that of most full pies) Ingredients: Pie Crust Dough — I used store bought refrigerated crust but feel free to use homemadeFilling — choose your favorite pie fillings and make mini batches of each one (or use canned filling) Directions: Use a biscuit cutter to create mini pie crusts — cut as many or as few as you want What is your favorite pie?
Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Skinny Baked Jalapeño Poppers With Superbowl around the corner, these lightened up Jalapeño Poppers will make the perfect party appetizer. Jalapeño peppers stuffed with cheese, coated with seasoned panko, then baked not fried. You won't miss the full fat version! This was another recipe request from one of my wonderful readers! You guys rock. I will never run out of ideas thanks to all your requests, just hope I can keep up with all of them. Back to making these jalapeños, one important note when making these, wear gloves while handling the peppers. These can be made ahead of time, then baked when ready to serve. Low-Fat Baked Jalapeño PoppersGina's Weight Watcher RecipesServings: makes 24 • Size: 2 poppers • Old Points: 1 pts • Points+: 2 ptsCalories: 61.6 • Fat: 2.7 g • Protein: 4.2 g • Carb: 5.3 g • Fiber: 0.7 g Preheat oven to 350°. Combine cream cheese, cheddar and scallions in a medium bowl. Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl. Dip peppers in egg beaters.
Cajun Chicken Pasta Recipe There are so many good chicken pasta dishes out there but this recipe for Cajun chicken pasta is definitely one of the best! Cajun chicken pasta is Cajun seasoned chicken tossed with a cream sauce and linguini. The highlight of this recipe is the cream sauce, this well seasoned alfredo style sauce is nothing short of amazing. The good news is, you probably have a lot of the ingredients for this recipe on hand. I really enjoyed the sundried tomatoes, but they can be left out if you choose. Ingredients: 2 boneless skinless chicken breasts (cut into small strips) 4 ounces linguini (cooked all dente) 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green onion (thinly sliced) 2 cups heavy whipping cream 2 tablespoons sun-dried tomatoes (chopped) ¼ teaspoon salt ¼ teaspoon dried basil 1/8 teaspoon ground black pepper 1/8 teaspoon garlic powder ¼ cup parmesan cheese Cooking Instructions:
Sesame Chicken Sesame Chicken I have whined and complained before about my plight of living without Chinese takeout. Well this is how I cope. Ingredients for chicken: 3 chicken breasts, cut into 1 to 1/2 chunks1/2 cup milk1 egg1 1/2 cups flour1 teaspoon saltVegetable Oil for frying for sauce: 1/2 cup water1 cup chicken broth1/8 cup vinegar1/4 cup cornstarch1 cup sugar2 tablespoons soy sauce2 tablespoons toasted sesame oil1/2 teaspoon granulated garlic2 tablespoons sesame seeds, toasted Cooking Directions for chicken: Place milk and egg in a shallow bowl and beat together. for sauce: In a medium sauce pan, add water, chicken broth, and vinegar. Enjoy! Miss Microformatting by hRecipe. Tagged as: Chicken, sesame, sesame sauce eatingwelllivingthin.wordpress.com
Chipotle--Orange Grilled Chicken Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce. 2 tablespoons orange-juice concentrate, thawed 1 tablespoon finely chopped chipotle peppers in adobo sauce, (see Note) 1 tablespoon balsamic vinegar 2 teaspoons unsulfured molasses 1 teaspoon Dijon mustard 1 pound boneless, skinless chicken breasts, trimmed Salt to taste Preheat grill or broiler. Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl. Lightly oil the grill or broiler rack (see Tip). Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack.