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
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:
Skinny Baked Mozzarella Sticks Part-skim mozzarella sticks coated with crispy seasoned breadcrumbs and baked until hot and golden. Serve them with my quick marinara sauce and you have yourself an appetizer everyone will love. Hot mozzarella sticks, I can't think of a more popular finger food with both kids and adults alike! I mean, what's not to like? Baking them as opposed to frying and using part skim cheese doesn't effect how good these are. The cheese still melts, see for yourself! Of course, you'll want to serve them hot right out of the oven, because like any cheese, as they cool they harden. It actually took me several attempts to get these perfect. These are freezer friendly, in fact these MUST be frozen before you bake them or you will have one big cheesy mess in your oven! Skinny Baked Mozzarella SticksSkinnytaste.comServings: 12 • Serving Size: 2 pieces • Old Points: 1 pts • Points+: 2 pts*Calories: 86.8* • Fat: 4.8 g • Protein: 7.4 g • Carb: 3.5 g • Fiber: 0.2 g • Sugar: 0.2Sodium: 168.6 Ingredients:
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.
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.
Oven Baked Parmesan Seasoned Fries These fries ROCK plain and simple. Funny how one would still call them "fries" when really they are not "fried" in anything. Nope, these fries are too sophisticated for greasy oil, and much like a skinny swim suit model they prefer to be lightly oiled, slightly accentuated by a few minor spices and baked lying on a cookie sheet basking in the golden glow of the oven, BUT the one thing that sets these fries apart from the skinny swim suit model is that you can actually LOVE them instead of secretly hating them :) When we were still in PA, my neighbors RAVED over them and I mean RAVED! They could smell the wonderful aroma coming from the windows in the spring and would say "Oh my gosh" someone is cooking something that smells delicious! Oven Baked Parmesan Seasoned Fries NOTE: The amounts listed are for every one pound of fries. Ingredients: Directions: *Preheat oven to 425.
Healthy Baked Chicken Nuggets | Ginas Skinny Recipes 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.
Mom's Spanish Chicken and Rice Chicken and rice, otherwise known as arroz con pollo is a delicious one pot meal the whole family will love. Arroz con pollo can be made so many different ways and also varies from country to country. In fact, I don't use a recipe when I make this, I just use whatever I have on hand so it may never turn out the same twice. This is my Mom's version, which I've lightened up and recently altered slightly. This recipe first appeared here in 2008 but was in desperate need of a new photo so I hope you enjoy it! Mom makes her arroz con pollo with beer, green olives along with some of the brine for more flavor and she adds frozen mixed vegetables to it. Some of my Latin recipes you'll see "sazon" listed in the ingredients. It's perfectly fine to use the chicken on the bone, and yes, you can use white meat if you prefer however, I personally find white meat too dry in this dish for my taste. Ingredients: Place onion, bell pepper, garlic, and cilantro in a chopper or food processor to chop fine.
Living Eventfully: mini caprese salad bites raise your hand if you love caprese salad! a burst of fresh deliciousness in every bite. it was about 2 1/2 hours before i needed to be at a party with a side dish in hand. i had a napping babe i did not want to wake just to go to the market. what ever i had on hand was going to have to suffice. i felt like i was on a cooking game show. what could i make that didn't LOOK like i'd totally forgotten i needed to bring something?? thank goodness i had recently picked up a container of cherry tomatoes at costco that was still sitting in my pantry. i had also purchased a huge bag of mozzarella string cheese for the munch during that costco run. :: i obviously would have preferred buffalo mozzarella, but hey...beggars can't be choosers. i was on lock down with a napping baby :: low and behold a friend had given me a very large bunch of fresh basil just the day before. bite sized caprese salads for everyone!! Mini Caprese Salad Bites Rinse and pat dry the cherry tomatoes.
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 Skinny Buffalo Burger Quesadilla 100% grass-fed buffalo burgers with melted cheddar jack cheese and pico de gallo wedged in between two whole wheat tortillas. This was inspired by a lunch I had at Applebee's, although this sandwich is far leaner! Sure, you can make this with lean beef, turkey or even use veggie burgers, but I wanted a fun way to introduce my first buffalo recipe on Skinnytaste. Did you know that 100% grass-fed meat is leaner than grain-fed meat? You can make the pico de gallo yourself, but I cheated and used a pre-made organic brand for convenience. Skinny Buffalo Burger QuesadillaSkinnytaste.com Servings: 4 • Size: 1 grass fed burger • Old Points: 7 pts • Points+: 8 pt*Calories: 316.3 • Fat: 13.8 g • Carb: 16.9 g • Fiber: 1 g • Protein: 33.8 g • Sugar: 0 gSodium: 525.4 mg (without salt) Ingredients: Form 4 flat patties, as thin as you can. Clean the pan and heat on medium heat. Top with buffalo burger, then remaining 2 tbsp pico de gallo and 2 tbsp cheese on each.
Stuffed Zucchini I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Stuffed zucchinis are so versatile. So lately I’ve been wondering if there are easier and faster ways to prepare them. Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! Ingredients: 1 tbsp sour cream 1/4 to 1/2 tsp salt 1/4 tsp curry powder 1/2 tomato 1 tsp thyme 2 zucchinis 1 onion cheese pepper Optional: bacon Directions: Preheat your oven to 400 (200C). Give the zucchini a good scrub. Slice them in half length-ways. Spoon out the guts. See the pink ‘bracelet’ I’m wearing? Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. Notice how I didn’t use garlic for a change? When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. Now this is completely optional. Lightly butter a baking dish and put the zucchini boats in.
Chicken Parmigiana This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband. And that’s a very, very good thing. Break out the good Parmesan for this one, my friends. Begin with four to six boneless, skinless, trimmed chicken breasts. I’m actually beginning to believe fear of raw chicken is a diagnosable phobia. Place the chicken breasts inside of a Ziploc bag—either one at a time or, if the bag is gigantic like this one, all at once. I put them inside Ziplocs so that when I pound the heck out of them here in a second, microscopic particles of raw chicken will not end up across the room on my computer’s keyboard. Now THAT would gross me out the door. Pound the chicken with the smooth side of a mallet. You want them to be very thin–about 1/8 to 1/4″ thick. Add the flour to a large plate. And pepper. Then season the other side. The raw chicken is almost over. Now it’s ready to cook! And butter. Mmmm. Oh!