King Pao Chicken

Ingredients

4 chicken breasts
1 Tbsp cornstarch
1 Tbsp sesame oil (we didn't have any so I used peanut oil)
1 Tbsp vegetable oil
4 tsp minced garlic
2 tsp red chili flakes
4 green onions
4 Tbsp rice vinegar
3 Tbsp soy sauce
2 Tbsp sugar


Directions:

Cut chicken into small pieces. Coat with Cornstarch. Heat oils in skillet/wok. Cook chicken until done. Remove and set aside.

Cut green onions up (only use top green parts). Cut up garlic. Add Garlic and red pepper flakes to pan and heat. Then add green onions.

Mix rice vinegar, soy sauce and sugar together. Add to pan.

Add chicken. I also added more red pepper flakes and a squirt of my red chili pepper sauce.

So good along with some rice!

Spicy Chicken Chili

 

Ingredients

Original recipe makes 8 - 10 servings                    

Makes servings USMetricAdjust Recipe (Help)

•                        
  2 tablespoons vegetable oil
•                        
  1 onion, chopped
•                        
  2 cloves garlic, minced
                         

1 (14.5 ounce) can chicken broth

                       

1 (18.75 ounce) can tomatillos, drained and chopped

                       

1 (16 ounce) can Rotel                                                                           

                       

1 jar of Salsa Verde                                                   

                       

1/2 teaspoon dried oregano

 

 

 

 

                                                   

 

1/4 teaspoon ground cumin

                       

1 can of corn                                                   

                       

1 pound diced, cooked chicken meat

                       

1 (15 ounce) can white beans

                       

1 pinch salt and black pepper to taste

 

Directions

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Spicy Oven Baked Crispy Chicken Strips

Ingredients

• ½ cup skim milk
• 1 Tbsp hot sauce
• 1 ½ cups cornflakes, crushed
• 2 tsp black pepper
• 1 tsp salt
• 1 tsp smoked paprika
• 4 — 4 oz boneless skinless chicken breasts cutlets, thinly sliced

Instructions

1. Preheat oven to 400 degrees. In a food processor, add 1 cup of cornflakes, black pepper, salt and paprika. Process until mixture is a crumb-like consistency.
2. Pour into a shallow bowl (I used a cake pan). Somewhat crush the remaining ½ cup of cornflakes by hand in a Ziploc® bag. Add it to the bowl. Set aside.
3. In a separate shallow bowl, mix skim milk and hot sauce together.
4. Between 2 pieces of waxed paper, place each chicken cutlets and gently pound with a tenderizing mallet (or rolling pin) until about ½ inch thick. Cut into 2-inch pieces (about 3 pieces per cutlet).
5. Dredge pieces of chicken in milk mixture and then immediately into the cornflake mixture.
6. Arrange the chicken pieces in a single layer on a nonstick baking sheet.
7. Bake for 15 minutes at 400 degrees, then lower the oven temperature to 350 degrees and cook for another 15–20 minutes, or until cooked through and crispy.

Easy Beef Enchiladas

Ingredients

• 1 lb lean ground sirloin or lean ground beef
• 1 tsp extra virgin olive oil
• 1 onion, diced
• 4 oz can diced green chilies
• 2 — 14.5 oz cans red enchilada sauce
• ¾ cup reduced-fat, shredded Mexican cheese, divided into ½ cup and ¼ cup
• 8 — Large La Tortilla Factory® Smart & Delicious™ Low-Carb High Fiber Tortillas

Instructions

1. Preheat oven to 375 degrees. Coat a 9" x 13" baking dish (or similar size pan) with nonstick cooking spray.
2. Cook ground beef on medium heat until done. Drain meat and set aside.
3. Add onion to the pan and cook for 1-2 minutes until soft.
4. Next, add green chilies to onion and stir. Add cooked ground beef to onion and green chilies.
5. Mix meat mixture with one can of enchilada sauce and ½ cup of Mexican cheese, stir and cook for 1-2 minutes.
6. Spoon meat onto center of tortillas and roll. Place tortillas with the seam side facing down into pan.
7. Cover tortillas with remaining can of enchilada sauce and remaining ½ cup shredded reduced-fat cheese.
8. Bake for 20 minutes until cheese is melted and bubbly.

Skinny White Chicken Chili

Ingredients

• 3 cups cooked chicken, shredded
• 2 —14.5 oz cans reduced-sodium chicken stock
• 3 cans white beans, rinsed + drained
• 4 oz can diced green chile peppers
• 1 onion, diced
• 2 Tbsp minced garlic
• 1 tsp chili powder
• 2 tsp cumin
• 1 tsp cayenne pepper
• ½ tsp oregano
• 2 tsp extra virgin olive oil
Optional toppings*:
• reduced-fat, shredded Mexican cheese blend
• reduced-fat sour cream
• fresh cilantro, chopped
• *Optional ingredients are not included in nutritional calculations.

Instructions

1. In a large stock pot, heat extra virgin olive oil over medium heat.
2. Add onions and stir until the onions are tender.
3. Add in the minced garlic, green chile peppers, cumin, oregano, chili powder, and cayenne pepper. Continue to cook and stir ingredients together for 2-3 minutes until everything is tender.
4. Add in chicken broth, shredded chicken and white beans.
5. Simmer for 20-25 minutes, stirring occasionally.
6. Serve with reduced-fat sour cream, reduced-fat, shredded Mexican cheese blend, and fresh cilantro.

Slow Cooker Pulled Pork

Ingredients

• 2½ lbs boneless, center-cut pork loin roast, trimmed of all fat
• 2 medium onions, sliced thin
• 2 Tbsp minced garlic
• 1 Tbsp brown sugar
• 1 Tbsp chili powder
• ½ Tbsp kosher salt
• 1 tsp cumin
• ½ tsp ground cinnamon
• 1 cup reduced-sodium chicken broth
• 1 cup reduced-sugar BBQ sauce

Instructions

1. Place the onions and minced garlic in the bottom of slow cooker.
2. Pour chicken stock on top of onions and garlic.
3. For the rub: In a small bowl, combine the brown sugar, chili powder, salt, cumin and cinnamon. Pat the pork loin roast down with paper towels to dry. Using clean hands, rub the spice mixture generously over pork loin roast.
4. Place the meat on top of onions and garlic in slow cooker. Cover and cook pork for 8-10 hours on low, until pork is fork tender.
5. Turn off slow cooker and move pork to a cutting board.
6. Using a fine mesh strainer, hold strainer over a medium size glass bowl. Drain liquid from slow cooker through mesh strainer separating solids from liquids. Return the solids to the slow cooker and reserve the liquid.
7. Using a fork and knife, start shredding the pork and return the shredded pork to the slow cooker.
8. Add the low-sugar barbecue sauce to the slow cooker and cover the pork. Mix gently.
9. Add the liquid from the port into the slow cooker. Use as much as needed to moisten the meat before serving. I usually add ¼ cup to ½ cup of the reserve liquid to the pork.

Blackened Chicken

Another easy and great tasting recipe.

4 boneless chicken breasts

• 1 tsp paprika
• 1 tsp cumin
• ½ tsp cayenne pepper
• 1 tsp onion powder
• ½ tsp sea salt
• 1 tsp black pepper

Just put the dry rub on the chicken and grill until done. We like to eat it on top of a salad with some corn and my cilantro dressing!

Birthday Cake & Icing

I made a yummy b-day cake for D's birthday yesterday. It was scrumptious!

CAKE


Ingredients

1 cup butter 2 cups white sugar 1 teaspoon vanilla extract 4 eggs

3 teaspoons baking powder 3 cups all-purpose flour 1 cup milk 1 pinch salt

Directions

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan or three 8 or 9 inch round layer cake pans.
2.	Cream the butter and sugar together until smooth and fluffy. Mix in the vanilla extract.
3.	Separate the eggs and set the egg whites aside. Add the egg yolks one at a time to the creamed mixture, beating after each one.
4.	Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show.
5.	Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s).
6.	Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes.

ICING

Ingredients

2 cups sifted confectioners' sugar 1/2 cup butter 1 teaspoon vanilla extract

1 1/2 tablespoons milk 2 1/2 tablespoons cocoa powder

Directions

Cream sugar, butter and vanilla. Add a small amount of milk (1 to 2 tablespoons). Add cocoa if desired and beat until fluffy. If frosting is too sweet add a little more milk.

Cafe Rio Copy Cat Cilantro Lime Dressing

This is SO good! Great on salads, tacos, to dip veggies in....so many ways to use it.

1 packet of Hidden Valley Buttermilk Ranch Dressing mix
1 c. Mayo
1/2 bunch of cilantro
1 tomatillo
1 jalapeno (with ribs and seeds removed if you don’t like the heat!)
3 cloves of garlic
1 lime (juiced)
Directions:

• Mix all the ingredients in your blender.
• Make it ahead of time to give the ingredients a chance to marry.

Italian Lemon Butter Shrimp

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min.

Barbecue Chicken

Ingredients:

• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing

• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

(also could add some salt & pepper, maybe some onions!)

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Banana-Oatmeal Bread

INGREDIENTS:

1 cup packed brown sugar 7 tablespoons vegetable oil 2 large egg whites 1 large egg 1 1/3 cups mashed ripe banana 1 cup regular oats 1/2 cup fat-free milk

2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon cooking spray

DIRECTIONS:

1.	Preheat oven to 350 degrees.
2.	Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.
3.	Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Fudgy Chocolate Chip Toffee Bars

1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.

Sweet & Spicy Bacon Chicken

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

 

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them.  I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.  

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.  Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

Montery Chicken

Ingredients

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce ( I use Bull's Eye)
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Marinade
2 tsp Montreal Steak Seasoning
1/4 c. Olive Oil
2 TBSP Soy Sauce

Grill, then top with remaining ingredients. Put in preheated oven (400F) and bake for 5 min. Just enough time to get the cheese to melt.

Sweet & Sour Chicken and Fried Rice

Okay, this was SO good. One of my new favorite meals!

SWEET & SOUR CHICKEN

 

Ingredients

1. 3-4 boneless chicken breasts
2. salt and pepper
3. 1 cup cornstarch
4. 2 eggs, beaten
5. 1/4 cup canola oil

Sweet and sour sauce ingredients

1. 3/4 cup sugar
2. 4 Tablespoons ketchup
3. 1/2 cup distilled white vinegar
4. 1 Tablespoon soy sauce
5. 1 teaspoon garlic salt

Instructions

1. Start by preheating your oven to 325° degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.
2. Heat 1/4 cup oil in a large skillet and pan-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9×13-inch greased baking dish.
3. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.
4. Serve immediately.

 

FRIED RICE

 

Ingredients

1. 3 cups cooked white rice (day old or leftover rice works best!)
2. 3 Tablespoons sesame oil (or vegetable oil)
3. 1 cup frozen peas and carrots (thawed)
4. 1 small onion, chopped
5. 2 teaspoons minced garlic
6. 2 eggs, slightly beaten
7. 3-4 Tablespoons soy sauce

Instructions

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
2. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled.
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Costa Vida Chicken

I can't remember if I've been to a Costa Vida before. I get that and Café Rio mixed up. I DO know that I have been to Café Rio and it is FAB. Think Chipotle/Qdoba but better!! This recipe is a costa vida knock off and it is awesome. The kids weren't big on it for some reason which is weird because it's not spicy at all, actually has more of a sweet flavor. Even though they didn't care for it I have to add it to my favorites because I thought it was so good.

"Costa Vida" Chicken 5 Chicken Breasts(I use frozen breasts)
1 16 oz bottle of Zesty Italian Dressing
1Tbsp Chili Powder
1Tbsp Cumin
3 Garlic Cloves minced

Place Chicken Breasts in Crock pot. Combine wet ingredients and pour over Chicken Breasts.  Cook on low 4 hours.  Shred Chicken and cook on low for 1 more hour.

Creamy Lemon-Pesto Chicken

I am extremely picky when it comes to pasta meals. I was a little worried about this one as I was making it but it turned out SO good.

INGREDIENTS
3 boneless skinless chicken breasts
1 cup bottled lemon pepper marinade (I used Ken’s)
2 tsp dried basil

2 Tbsp butter
1 tsp minced garlic
2 Tbsp flour
1 cup milk
1 tsp lemon zest
1/3 cup pesto

12 oz linguine
DIRECTIONS

Combine lemon pepper marinade and dried basil. Pour over chicken and marinate in the refrigerator for at least 30 minutes. (I usually marinate the chicken overnight)

Grill chicken for 12-15 minutes, or until done (165 degrees).

While the chicken is grilling, cook pasta according to package directions; drain. Set pasta aside and keep warm.

Meanwhile, prepare the pesto sauce. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and lemon zest. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. Add pesto and mix well.

To serve, slice chicken into strips. Toss cooked pasta in the pesto, top with chicken

Spicy Chicken Stew

INGREDIENTS

      2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)

1 (10 oz.) package frozen sweet corn

2 stalks celery, chopped

2 carrots, peeled and cut into chunks (1 cup)

1 onion, thickly sliced

2 cloves garlic, minced

1 (12.5 oz.) jar salsa

2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1 teaspoon chile powder

1/2 teaspoon black pepper

1 skinless, boneless chicken breast, halved (about 1 lb.)

4 skinless, boneless chicken thighs (about 10.5 oz.)

2 1/2 cups chicken broth

4 (6 inch) fresh corn tortillas, cut into strips

 

Dump everything in crockpot and cook on low 6 hours or until ready to eat.

Slow Cooker Barbeque Chicken

Love slow cooker/crock pot recipes!!

Ingredients

4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder
DIRECTIONS

mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. you pretty much don't even have to stir it... how easy is that!?

Baked Lemon Herb Chicken

INGREDIENTS

4 split chicken breasts, skin on

Kosher salt

freshly ground black pepper

1 lemon sliced in wedges, 6-8 slices

1/4 cup extra virgin olive oil

9 cloves minced garlic- about 3 Tbs

1/3 cup dry white wine

1 Tbs grated lemon zest (2 lemons)

 2 Tbs freshly squeezed lemon juice

1½ tsp dried oregano

1 tsp minced fresh thyme leaves, plus 4 sprigs

 

 

DIRECTIONS

 

Bake @ 425, uncovered 30 minutes or until done. Place Chicken in a 9x13 baking dish. Sprinkle with salt & pepper. Slice lemon and place among the chicken. Heat oil in sauté pan to med-high heat. Saute garlic. Turn off heat. Add white wine, lemon juice, oregano & thyme. Pour over chicken.

Easy Calzone Rolls

INGREDIENTS

• 2 loafs frozen bread dough, thawed
• 1/2 pound sliced ham
• 1/2 pound sliced hard salami
• 2 cups shredded mozzarella cheese
• 1 cup jarred marinara sauce

 

DIRECTIONS

 

1. Roll each loaf of dough into a rectangle about 8 inches by 12 inches.

2. Layer ham and salami down the center of each rolled loaf lengthwise.

 

3. Top meats with 1 cup shredded mozzarella for each roll.

4.  Fold short ends of each loaf in about 1/2 inch and seal. Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls.

 

5.  Bake, seam side down on a greased baking sheet in a 375 degree F oven for 20 minutes or until golden brown.

 

6.  Cut each roll into 8 slices and serve with marinara for dipping

Sweet Honey Chicken

Our friends, the Geetings, made this for us when they had us over for dinner last month. It was SO good. Great served with rice and steamed broccoli! It makes enough extra sauce to spoon over everything.

INGREDIENTS

3 lbs chicken
1 cup honey
1/2 cup soy sauce
1 clove garlic, chopped
2 TBSP ketchup
salt & pepper to taste

DIRECTIONS

Heat oven to 375.
Place chicken in glass baking dish. Sprinkle with salt & pepper.
Whisk together other ingredients to make the sauce.
Pour over chicken.
Bake for 1 hour or until done.

Chicken Fried Chicken & Country Gravy

Oh my heavens! This was Ahh-Mazing!!! It was a complete Southern meal, now one of our favorites, with chicken fried chicken, mashed potatoes, green beans and finished off with some banana pudding pie.

INGREDIENTS

5 boneless chicken breasts or thighs
1 tsp salt
2 tsp pepper
1 sleeve saltine crackers, crushed
1 cup flour
1/2 tsp baking powder
1/2 cup milk
2 large eggs, beaten
oil

DIRECTIONS

1. Flatten chicken with a mallet or rolling pin to about 1/4 inch thickness
2. Sprinkle with half of the salt and pepper
3. Combine cracker crumbs, flour and baking powder, and remaining salt and pepper in a bowl
4. Whisk together milk and eggs
5. Dredge chicken in cracker crumb mixture; dip in milk/egg mixture; then dredge in cracker mixture again
6. Pour oil 1/2 inch deep in 12 inch skillet. Heat on medium high heat. Fry chicken 10-15 minutes or until golden brown.

COUNTRY GRAVY

1/3 cup flour
2-3 Tablespoons pan drippings
3 cups milk
salt & pepper to taste


Carefully drain hot oil, leaving 2-3 Tablespoons plus cooked bits. Add 1/3 cup flour and mix together to make roux. Add milk, stir and bring to boil. Continue to stir until it reaches desired consistency.