Sunday, November 16, 2014

Weeknight Tang

3 – 5 lbs skinless, boneless chicken breasts
12oz bottle Franks Red Hot Wings buffalo sauce
1 packet Hidden Valley Ranch dressing mix
Directions: Place chicken breasts into crockpot, pour buffalo sauce over chicken.  Sprinkle ranch mix over top.  Cover with lid and cook on low for about 5 hours.

Monday, November 10, 2014

This week's menu....

Detox Veggie Soup
Flautas with Buffalo Crockpot Chicken Filling
Spaghetti Squash with Pesto and Shrimp
Fircracker Shrimp with Green Beans
Chinese Napa Cabbage Salad 

My goals are to use my Abundant Harvest veggies and re-use proteins to keep the cost down!

Thursday, November 6, 2014

Skinny Orange Chicken

This one will be in the rotation for a long time! Delicious and easy....


Orange Chicken Ingredients:
2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper
2 Tbsp. olive oil
orange chicken sauce (ingredients below)

Orange Chicken Sauce Ingredients:
3 cloves garlic, minced
1/2 cup orange juice
1/2 cup honey (add more to sweeten, if desired)
1/3 cup soy sauce
1/4 cup rice wine vinegar
3 Tbsp. cornstarch
1/2 tsp. ground ginger
1/2 tsp. white pepper
zest of one orange
pinch of crushed red pepper flakes


To Make The Orange Chicken:
Season chicken generously with salt and pepper.
Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over rice (I used the herb basmati rice from Trader Joes). 
I also added a little asparagus after a light saute in oil, salt, and pepper. 
To Make The Orange Chicken Sauce:
Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.

Sunday, November 2, 2014

Soup Sunday: Sweet Pea, Ginger and Mint Soup

1 bag frozen sweet peas (16 oz)
1 medium shallot, diced
2 T fresh ginger, minced
1/4 c fresh mint
1 T olive oil
salt & pepper
In a medium sauce pan heat the olive oil on a low/med setting.  Add shallots and ginger and sautee for about 3 minutes.
Next add 3/4 of the bag of frozen peas, stirring for 1 minute.
Add enough water to cover the peas and cook over medium heat for 10 minutes.
Let the soup cool enough to place in a blender.  Add soup and fresh mint and puree the combination.  Add salt and pepper to taste.
Return the soup to the pan and add the last of the peas.  They will defrost in the warm soup but will retain a bit of pop.