Orange Chicken Stir-Fry

Ingredients

Sauce:
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 tablespoon orange zest
2 large cloves garlic
1 teaspoon minced ginger

optional sweetener like sugar, honey, agave, etc.

Stir-fry:
1 pound chicken tender cut into cubes
salt and pepper
3 tablespoons corn starch
4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
olive oil
1/2 cup medium yellow onion, chopped

Directions

1. Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.

2. Taste the sauce and add your choice of sweetener to your liking.

3. Blend again for a few more seconds.

4. Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.

5. Rinse the skillet clean.

6. Season the chicken with salt and pepper.

7. Add the corn starch and massage the chicken with your hands.

8. If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.

9. Transfer the vegetables to a plate lined with a paper towel.

10. Wipe down the skillet until dry.

11. Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.

12. Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.

13. Add the remaining vegetables and stir-fry them together for 2 minutes.

14. Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.

15. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.

16. Spoon the stir-fry over a bowl of hot rice. Serve immediately.

I got this recipe off of pinterest.  I am not having too much luck with recipes from pinterest.  This one is lacking in flavor.  I would not have guessed it from the ingredients but it does not have the  flavor of orange chicken you would get from takeout.  

Megan-2/5

Jesse-2/5

Green Goddess Grilled Cheese Sandwich

Ingredients

2 slices bread (we used a white bread, but one filled with lots of different whole grains and seeds would be *awesome*)
2-3 tablespoons Green Goddess Herb Pesto (recipe below)
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)

Directions

Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).

On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

I got this recipe off of pinterest.  I used store bought pesto instead of making theirs.  I also used wheat bread.  We had this sandwich with tomato soup and it was really good.  

Megan-4/5

Jesse-4/5

Sweet Potato Black Bean Enchiladas

5-6 large flour tortillas 2 large sweet potatoes, peeled if desired 1/4 Cup soy sauce, low sodium 2/3 Cup apple cider vinegar, divided 2 leeks, washed and thinly sliced 4 cloves garlic, chopped (1 tsp. PENZEYS MINCED GARLIC) 1 tsp. GROUND CUMIN 1 dried HOT CHILI PEPPER, crushed (your choice -SANAAM, ARBOL, TIEN TSIN) 1 15-oz. can black beans 3 Cups grated sharp cheddar cheese, divided vegetable or corn oil Preheat oven to 375°.  Wash and cut the sweet potatoes into bite-sized chunks. Put the potatoes, soy sauce and 1/3 cup of the cider vinegar into a large pot and boil until the potatoes are very soft and the liquid is mostly absorbed, about 30 minutes.  In the meantime, sauté the leeks, chorizo (if using) and garlic (if using fresh) over medium-high heat in a little oil with the CUMIN until you can smell it halfway out the door. Then add the remaining cider vinegar, the CHILI PEPPER, the black beans, and the garlic if using dry. Turn the heat down to medium, cover the pan, and take a break until the potatoes are done.  When the potatoes are finished, mash them, leaving a fair number of lumps. Preheat oven to 375°. Fold the beans and 1 cup of the cheese into the potatoes. Fill the tortillas with about a handful of filling, roll and pack tightly into a lightly greased 9x13 baking pan. Top the enchiladas with the remaining cheese, and bake at 375° for 25 minutes, or until the cheese starts to bubble. After it's finished baking, broil for about 5 minutes, to get the cheese really golden brown and toasty. Serve hot, with lots of salsa, sour cream, cilantro and napkins.  I got this recipe off of pinterest.  The one thing missing is an enchilada sauce.  Jesse and I both agreed a green verde enchilada sauce would be very good on this and give the dish what it is lacking.  The scores below are with a sauce. Jesse-4/5 Megan-3.5/5

Tuscan Chicken Simmer

what you need

4

small  boneless skinless chicken breast halves (1 lb.)

4

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/4

cup  water

1/4

cup  pesto

2

cups  grape or cherry tomatoes

1

cup  KRAFT Finely Shredded Italian* Five Cheese Blend

make it

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.

ADD next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.

RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

I got this recipe from a Kraft email.  I used Kroger brand products instead of brand name.  I thought this was pretty easy to make and had good flavor.  I did salt and pepper the chicken before cooking.

Megan-3.5/5

Jesse-3.5/5

Slow Cooker Fire Roasted Tomato Pot Roast

1

boneless beef pot roast (2 lb)

Salt and pepper

1

package (8 oz) sliced fresh mushrooms (about 3 cups)

3/4

lb potatoes, peeled, cut into 2-inch cubes

1/2

lb carrots, cut into 2-inch pieces

1

can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce

Chopped fresh Italian (flat-leaf) parsley, if desired

• 1Spray 6- to 7-quart slow cooker with cooking spray. Generously sprinkle all sides of beef with salt and pepper. Place beef in slow cooker.
• 2Arrange mushrooms, potatoes and carrots around beef. Pour cooking sauce over beef and vegetables.
• 3Cover; cook on Low heat setting 6 to 8 hours or until beef is tender.
• 4Serve beef and vegetables with sauce from slow cooker. Garnish with parsley.

I got this recipe from a Betty Crocker email.  The recipe starter is in the soup isle of Kroger but not mixed in with soups.  Jesse really likes pot roast type meals so he liked it and I liked that it was easy.

Megan-3.5/5

Jesse-4/5

Black Bean and Coconut Milk Soup

2 tablespoons olive oil
1 small white onion, diced small
1 garlic clove, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chipotle chiles in adobo, minced or 1 -1 1/2 teaspoon Tabasco chipotle pepper sauce
1/4 cup fresh cilantro, chopped (NOT dried)
2 (15 ounce) cans whole reduced sodium black beans (or equivalent amount of freshly cooked black beans)
1 (15 ounce) can reduced-fat coconut milk
2 1/2 cups water or 2 1/2 cups vegetable broth
Garnishes
lime wedge
diced white onion
fresh cilantro leaves
diced firm tomato
Directions:

1
In a soup pot over medium heat, warm the olive oil. Add the onion, garlic, cumin and chipotle. Saute, stirring occasionally for approximately 5 minutes.
2
Add 1/2 cup water, reducing heat to low, continuing to cook for 12-15 minutes or until onion is softened.
3
Add the black beans (plus the bean liquid if using canned), coconut milk, and 2 1/2 cups water or stock. Increase heat to high and bring to a boil.
4
Reduce the heat to medium-low and simmer the soup for 15 minutes.
5
Scoop out 1 cup of the beans and some liquid; place in a mixing bowl. Puree the 1 cup of beans until smooth then return to the soup pot. Stir to thicken, blending more beans if you wish to desired consistency. (Or you can use a hand held immersion blender and blend the soup that way.).
6
Adjust seasoning if necessary, adding salt and pepper as needed.
7
Garnish each serving with lime wedges, diced white onion and cilantro leaves and diced tomatoes.

I got this recipe from Food.com  I had coconut milk leftover from another recipe and I wanted to use it up before it went bad.  We had a guest over for dinner and he liked the soup.  The soup does have a bit of a kick due to the chiles.  I used chipotle chiles in adobo.  For garnish I used cilantro.  I served it with bread as and had the soup as the main dish.

Megan-4/5
Jesse-3.5/5
Guest-4/5

White Bean Dip

• 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 to 2 tablespoons red-wine vinegar
• 1/4 cup water
• 2 teaspoons finely chopped fresh rosemary
• Coarse salt and ground pepper

In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.

This recipe is form teh Martha Stewart magazine   I made this dip as part of an appetizer dinner during a football game.  I thought it was okay.  I prefer black beans over cannellini.  We ate the dip with bread and carrots.

Megan-2.5/5'

Jesse-3.5/5 

Oregano-Lemon Chicken

3 pounds chicken breast

3 tablespoons lemon juice

2 tablespoons honey

1 tablespoon olive oil

3 cloves garlic, minced

2 teaspoons dried oregano

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts.
3. Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.

I got this recipe from Allrecipes.com  I had a lemon I needed to use and found this recipe.  I did not use 3 pounds of chicken and I did not baste the chicken while it baked.  I really liked the chicken because it had a nice flavor and was juicy.

Megan-4/5

Jesse-3.5/5

Pasta e Fagioli Soup

• 
  
• 1 onion, chopped 
• 1 rib celery, chopped
• 2 tablespoons olive oil
• 2 carrots, chopped 
• 1 clove garlic, minced
• 2 15-oz. cans cannellini beans, drained and rinsed
• 1 28-oz. can crushed tomatoes 
• 4 cups low-sodium chicken broth
• 2 tablespoons chopped fresh thyme
• Salt and pepper
• 1 cup small pasta such as shells or elbows

1. 1. Warm oil in a large saucepan over medium-high heat. Add onion, celery and carrots and cook, stirring often, until softened but not browned, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Stir in beans, tomatoes, broth and thyme. Season with salt and pepper.
2. 2. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add pasta and cook, stirring often, until the pasta is al dente, 10 to 12 minutes longer. Season again with salt and pepper. Thin with more broth if desired.

I got this recipe from All You magazine   One change I would make for next time is instead of using thyme I would use oregano.  The soup is hearty enough to have as a meal with bread.

Megan-3/5

Jesse-3/5  

Potato Chips

• 
  
• 
  
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 medium Yukon gold or russet potatoes, scrubbed and dried 

1. 1. Cut potatoes crosswise into even 1/8-inch-thick slices; discard ends. Cut only as many slices as will fit in 1 layer in microwave; reserve remaining potatoes. Place slices in a large bowl and toss with oil and salt.
2. 2. Line bottom of microwave with parchment paper. Arrange slices in a single layer on parchment, without overlapping, leaving space between slices. Microwave, uncovered, on high until slices have softened and curled on edges, about 3 minutes. Carefully turn each slice over and microwave on high until it starts to brown, about 2 minutes. (Watch carefully as slices can burn easily. Rearrange slices as needed to crisp evenly.) Transfer finished chips to a plate to cool completely. Place others back in microwave and cook in 30-second increments until all chips are done. (Time will depend on thickness of slices and power of microwave.) Chips will crisp more as they cool. Continue with remaining potatoes. Season with additional salt, if desired.

The key to making these good is cutting the potatoes into very thin slices.  These were easy to make and tasted good and were not fried.  Again to get them crispy like a chip slice thin.

Megan-4/5

Jesse-4/5

Overnight Cinnamon-Pecan Coffee Cake

• 3/4 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs 
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup sour cream 
• 3/4 cup firmly packed brown sugar
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon

1. 1. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. 2. Combine flour and next 4 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread batter into a greased and floured 13- x 9-inch pan.
3. 3. Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover pan with plastic wrap, and chill 8 to 18 hours.
4. 4. Preheat oven to 350°. Bake coffee cake 35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Serve warm or at room temperature.

I got this recipe from Southern Living magazine.  I am not a huge nutmeg fan and I think this coffee cake would be good if you like nutmeg.  If I were to make it again I would substitute cinnamon for the nutmeg.

Megan-2.5/5

Jesse-3.5/5