Sunday, June 22, 2014

Orange Chicken


Here is a healthier version of this delicious meal from Skinny Taste. I altered it just a little bit, but check out her blog too, so many amazing recipes.

Ingredients:
2 chicken breasts, cut into small pieces
2 Tablespoons corn starch
1 teaspoon ground ginger
salt & pepper
4 cloves chopped garlic
1 cup fresh or frozen vegetables of choice

Sauce:
1/3 cup orange juice
1/4 cup chicken broth
2 Tablespoons soy sauce
1-2 Tablespoons chili sauce (to taste)
2 teaspoons corn starch
1 Tablespoon orange zest

Instructions:
Mix all sauce ingredients together and set aside. Cut the chicken into bite size pieces and coat in corn starch, ground ginger, salt and pepper. Bring medium pan to medium-high heat with 2 tablespoons vegetable oil. Add the chicken and cook for about 5 minutes, or until golden and cooked through. Add the garlic and cook for about a minute. Add the sauce. Simmer until sauce has thickened.

If adding vegetables, add when you add the sauce. If using frozen vegetables, steam before adding to sauce. Serve over rice or rice noodles. Garnish with sesame seeds.

Garlic Chicken with Israeli Couscous & Butternut Squash



Ingredients:
1 small butternut squash, cubed
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 8 oz box Israeli couscous
1 3/4 cup water
2 chicken breast
4-6 cloves garlic, minced
1/4 cup olive oil
1 tablespoon lemon juice
salt & pepper to taste
1 tablespoon pesto
4 tablespoons plain Greek yogurt

Instructions:
Preheat oven to 400 degrees Fahrenheit. Place chopped butternut squash on baking sheet and sprinkle with cinnamon, ginger, salt and pepper.

Mix together minced garlic, oil, lemon juice, salt & pepper. In a separate baking dish pour garlic sauce oven chicken breast. Bake for about 20 minutes or until squash is caramelized and chicken is cooked through.

Bring box of couscous and water to a boil in medium pot. Reduce to low and cover for 8-10 minutes or until water is absorbed. Mix pesto and Greek yogurt together with couscous. 

Serve all together. Leftovers are great reheated or served over a salad with more pesto & Greek yogurt mixed together for a dressing.

Thursday, June 12, 2014

Seared Scallop & Apple Salad





Ingredients:
1/2 pound bay scallops
1/2 Granny Smith apple
1-2 Tablespoons vegetable oil
Salt & pepper
Slivered almonds
Parmesan cheese
Vinaigrette
Lettuce

Instructions:
Rinse and pat dry scallops. Top with salt and pepper. Bring pan to medium-high heat with vegetable oil. Cook scallops for 1-2 minutes each side, careful not to over cook. Thinly slice apple. Toss all ingredients together.