Tonight’s dinner was skinny orange chicken and it was pretty darn good. (I added more red pepper to mine, which is why you see a lot of it in the picture.)
Here’s the recipe for you to try as well:
4 skinless, boneless chicken breasts, cut into bite-sized pieces
1 tablespoon coconut oil (You may also use vegetable oil or olive oil)
¼ cup chicken stock (I used low-sodium)
3 tablespoons honey or maple syrup
2 cloves garlic, minced
1 tablespoon orange zest
¼ cup fresh orange juice
3 tablespoons coconut aminos (you may substitute low sodium soy sauce if you do not have coconut aminos. You can find them on amazon.com)
1½ teaspoons Sriracha sauce
¼ teaspoon ground ginger
1 pinch red pepper flakes
1 teaspoon sesame seeds for garnish, optional
Melt coconut oil in medium skillet over medium heat. Add in chicken pieces and cook until cooked through and browned, about 8-10 minutes. Remove from skillet and set aside.
While chicken is cooking, stir together chicken stock, honey or maple syrup, garlic, orange zest, orange juice, coconut aminos, Sriracha sauce, ginger and red pepper flakes. Pour into heated skillet once chicken has been removed and reduce to low heat. Cook, stirring often, until sauce has been reduced and coats the back of a wooden spoon. You may also cook the chicken for a few minutes in the sauce and spoon it out and serve that way.
Cook broccoli the way you prefer. We steamed ours in the microwave. (If you would like to thicken the sauce more, you may add cornstarch. We had to ;] )
Cook brown rice the way you prefer.
To serve, spoon chicken over a bed of broccoli & rice and then spoon on additional sauce. Top with sesame seeds, if desired.
So, the past two weeks I’ve made a healthier version of brownies for my family. Needless to say, they were a hit. It’s an egg free recipe too.
1/2 cup applesauce
2 small or medium bananas mashed
1 and 1/2 cups sugar
2 tsp. vanilla extract
1/2 cup cocoa powder
1 and 1/2 tsp. baking soda
1/2 tsp. salt
2 cups finely shredded zucchini
2 cups all purpose flour (you can use alternative flour like wheat, but it will make the density a little bit different)
1/2 cup walnut pieces.
I actually add dark chocolate chips to it to make it more chocolately. Use them at your discretion. Sometimes I don’t add the nuts either.
Preheat oven to 350 degrees F. Grease and flour an 9 x 13 inch baking pan. In a large bowl, mix together the applesauce, mashed bananas, and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt, and zucchini and mix together. Add flour and walnuts and mix together (or the chocolate chips). Spread evenly into a prepared pan. Bake for 25-30 minutes until brownies spring back when gently touched.
Over the weekend my mother-in-law and I watched the Pioneer Woman on the Food Network. She made an awesome looking layered salad and we immediately knew we wanted to try it. Today, we made it. Now, it may have at least one unhealthy layer in it, the rest is simply amazing. You don’t necessarily have to put this layer in or use the salad dressing in the recipe either. We just decided we wanted to try the full effect.
Anyway, here’s the recipe:
For the Salad:
2 heads Iceberg Lettuce, Chopped
8 ounces, fluid Baby Spinach, Washed And Dried
8 whole Hard Boiled Eggs, Chopped
Salt And Pepper, to taste
16 ounces, weight Bacon, Cooked And Chopped (You could perhaps use turkey bacon or no bacon at all!)
4 whole Tomatoes, Chopped
1 bunch Green Onions, Thinly Sliced
8 ounces, weight Cheddar Cheese, Grated (You could use low-fat cheese or low-moisture as well)
1 bag (10 Ounce) Frozen Peas, Partially Thawed
FOR THE DRESSING:
1/2 cup (Real) Mayonnaise (We didn’t use real mayonnaise. We used the mayo that has olive oil in it)
1/2 cup Sour Cream
1 Tablespoon Sugar (more To Taste)
Fresh Dill, Chopped
You just make layers of the ingredients in order listed above, or even make your own order if you’d prefer. The last layer should be the dressing. Next, refrigerate it for at least eight hours. You don’t have to cover it either because the dressing will seal all the freshness in.