Orange Curry Chicken

Orange Curry Chicken

Ingredients:

1 cup orange juice
1 cup white wine
1/3 cup honey
4 garlic cloves, pressed
1 tbsp coriander
2 tsp cumin
2 tsp turmeric
1 lb chicken breast
1 bag frozen broccoli florets

Combine first 6 ingredients in slow cooker and mix together. Add chicken breasts and coat with mixture. Add broccoli. Cook on high for 3 hours. Serve with whole wheat orzo.

Based on a recipe from good taste.

Thai Fried Rice

Thai Fried Rice

Ingredients:

1 cup brown rice
1 tbsp minced garlic
1 tbsp minced ginger
1 cup frozen veggies
1 tbsp fish sauce
2 tsp lime sauce
2 tsp chili sauce

Cook rice in 2 cups water. Heat oil in skillet. Add garlic and ginger. Cook for 1 minute. Add frozen veggies and cook until thawed. Add remain ingredients and rice. Stir rice to coat. Cook for 5 minutes, stirring occasionally.

BBQ Chicken

BBQ Chicken

Ingredients:

1 cup ketchup
1/2 cup brown sugar
1/4 cider vinegar
1 tbsp mustard
1 tsp tamarind paste
1/4 tsp chipotle pepper
1/8 tsp nutmeg
1 lb chicken breasts

Combine the first seven ingredients in a slow cooker. Coat chicken breasts in sauce and cook on low for 4 hours.

Chicken Curry

Chicken Curry

Ingredients:

1 tsp grated ginger
1 onion, finely chopped
5 cloves garlic, pressed
1 tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground fennel
1/2 tsp turmeric
1/2 tsp ground black pepper
1/2 tsp chili powder
1/2 tsp salt
1 can diced tomatoes
1 lb chicken breasts
1/2 tsp cinnamon
1/2 tsp ground cardamon
1/4 tsp ground cloves

Mix together the ingredients through tomatoes in the bottom of a slow cooker. Add chicken and coat with mixture. Cook on low for 4 hours. Shred chicken and mix in the remaining ingredients.

Based on a recipe from Complete Asian Cookbook by Charmaine Solomon.

Mustard Coated Pot Roast

Mustard Coated Pot Roast

Ingredients:

1/2 cup Dijon mustard
1 tbsp minced garlic
1 tbsp white wine vinegar
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 tsp coriander
2-3 lb roast
1 bag baby carrots
1-2 lbs red potatoes, cut
1 tbsp mustard powder
1 cup white wine

Combine first seven ingredients and coat the roast with the mixture. Place the roast in the slow cooker. Add the carrots and potatoes around the roast. Add the mustard powder to the veggies and then pour on the wine. Cook on low 8 to 10 hours.

**Use the liquid in the slow cooker to make a gravy.

Pineapple, Coconut Curry

Pineapple, Coconut Curry

Ingredients:

1 can pineapple chunks, with juice
1 cup low fat coconut milk
1 small onion, finely chopped
1 clove garlic, minced
6 whole cloves
6 cardamon pods, bruised
4 tsp ground coriander
2 tsp ground cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1 lb chicken breasts

Pour juice from pineapple into slow cooker; save pineapple in fridge for later. Add remaining ingredients, except chicken, and stir well. Add chicken and coat with liquid. Cook on low for 4 hours. When it is done, shred chicken and add pineapple. Cook on high until pineapple is heated through. Serve with rice.

Chicken with Ginger-Blueberries

Chicken with Ginger-Blueberries

Ingredients:

Chicken:
1 1/2 tbsp olive oil
1 tsp dried oregano
1 lb chicken breasts
3 garlic cloves, minced
3/4 tsp salt
1/4 tsp freshly ground black pepper

2 frozen blueberries, thawed
1 cup white wine
1 tbsp packed brown sugar
1/4 cup raisins
3 tablespoons cider vinegar
1 1/2 teaspoons grated peeled fresh ginger
1 tsp onion powder
1/4 tsp ground cinnamon
1/8 tsp cayenne
Dash of ground cloves
1 package frozen green beans

Combine ingredients for the chicken and marinate in the fridge for at least 2 hours.

Combine the remaining ingredients (except green beans), in the slow cooker and whisk together. Add the chicken, pour the green beans on top, cook on low for 3 hours.

Based on this recipe from Cooking Light.

Chicken Satay Stir-Fry

Chicken Satay Stir-Fry

Ingredients:

1 3/4 cups broth
1/4 cup orange juice
1 cups brown rice
2 tablespoons olive oil
1 chicken breast, bite-sized pieces
3 cloves garlic, crushed
1 cup diced carrots
1 cup frozen edemame

Satay Sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1/4 tsp cayenne pepper
1/4 cup orange juice

Combine rice, broth, and juice; bring to a boil. Cover pot and reduce heat to simmer. Cook rice until tender, 40 minutes. Fluff with fork.

For stir-fry, heat a large nonstick skillet over high heat. Add Carrots, edemame, and garlic, cook until carrots are almost tender. Add chicken and sauce, cook until chicken is done.

Serve over rice.

Based on a recipe from Rachel Ray.

Chicken with Provencal Sauce

Chicken with Provencal Sauce

Ingredients:

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons dried herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken.

This is a Cooking Light recipe.

Chicken Picante

Chicken Picante

Ingredients:

1 garlic clove, crushed
1 can corn
1 chicken breast, bite-sized pieces
1 cup salsa
1/3 cup apricot fruit spread
1 can black beans, rinsed

Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds. Add corn and cook 5-10 minutes. Add remaining ingredients and cook until chicken is done.

My Chapchae

My Chapchae
(Noodles with Chicken, Broccoli, and Edemame)

Ingredients:

Chicken:
1 teaspoon cornstarch
1/2 chicken breast, pounded thin and sliced into small pieces
1 tablespoon low-sodium soy sauce
1/4 teaspoon ground ginger
2 teaspoons Thai chili paste
1/2 teaspoon dark sesame oil
3 garlic cloves, minced

Noodles:
2/3 package uncooked bean threads (cellophane noodles)
Substitute whole wheat capellini

Vegetables:
1 tablespoon olive oil
5 garlic cloves, minced
1 cup broccoli heads, cut into small pieces
1/2 cup frozen, shelled edemame

Remaining ingredients:
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 tablespoon dark sesame oil
1 tablespoon sesame seeds, toasted

To prepare chicken, sprinkle with cornstarch; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.

To prepare noodles, pour boiling water, seasoned with a dash of soy sauce, over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.

Heat one tablespoon olive oil over medium heat. Add the garlic and sauté for 30 seconds. Add the broccoli and cook for three minutes. Add the frozen edemame and cook for three more minutes. Add the chicken and cook until done. Reduce heat to medium-low. Add noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated.

Based on this recipe from Cooking Light.

Spicy Sweet and Sour Chicken

Ingredients:

4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1/8 teaspoon white pepper
2 garlic cloves, minced
1 pound chicken breast, bite-size
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
2 tablespoons tomato paste
splash cider vinegar
2 tsp chili-garlic sauce
2 1/2 tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 tablespoon canola oil, divided
1 cup diced carrots
1 cup frozen edemame
1 cup canned pineapple, diced

Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.

Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, tomato paste, vinegars, chile paste, chili-garlic sauce, and sesame oil.

Heat 1/2 teaspoon olive oil in a large skillet over medium-high heat. Add carrots and edemame; cook until carrots are almost done. Add the chicken mixture to the pan.
Cook until done. Add soy sauce mixture and pineapple, stirring well to combine. Cook 1 minute or until thickened, stirring constantly.

Serve with brown rice or quinoa.

This recipe is based on one from Cooking Light.

Fried Rice

Ingredients:

Rice:
1 cup short grain brown rice rice
1 tsp fish sauce
1 tbsp soy sauce
1/2 tsp garlic powder
1/2 tsp ginger powder
2 cups broth

Combine ingredients in pan and bring to boil. Reduce heat to low, cover, and simmer 40 minutes.

Meat and Veggies:

1 cup of chicken or beef, cut into small pieces
1 tbsp fresh minced garlic
1 tbsp fresh minced ginger
1 cup frozen mixed veggies
1 tsp chili-garlic sauce
1 tbsp soy sauce

Heat oil in skillet over medium heat. Cook garlic and ginger 1 minute. Add remaining ingredients and cook through. Clear a spot in middle of pan. Add some EVOO and the rice. Stir until coated and then stir in with contents of pan. Add soy sauce to taste.

Chicken Vindaloo

Ingredients:

3 tbsp white wine vinegar
3 garlic cloves, minced
1 1/2 tbsp fresh minced ginger
1 tbsp mustard seeds
1 tbsp ground cumin
1/2 tsp turmeric
1/2 tsp cardamon
1/2 tsp ground cloves
1/4 tsp cayenne
1/4 tsp cinnamon
1 15oz can tomato sauce
1 small onion, diced
3 chicken breast halves, halved
1 cup frozen peas
3 carrots, diced

Mix the ingredients through tomato sauce in bottom of slow cooker. Mix in chicken breast pieces. Pour on carrots and peas. Cook on low for 6 hours.

Serve with rice.

Based on this recipe.

Chicken Noodle Casserole

Chicken Noodle Casserole

Ingredients:

1 onion, diced
2 garlic cloves, minced
1 lb chicken breast, bite-sized
3 tbsp butter
3 tbsp flour
2 cups milk
1 ½ cups cheddar cheese
1 bullion cube
1/2 tsp poultry seasoning
3 cups frozen broccoli florets
1 bag frozen mixed veggies (corn, peas, carrots)
4 cups whole wheat pasta

Pre-heat oven to 350 degrees.

Boil water and cook pasta 7 minutes.

Heat oil over medium-high heat. Cook onions and garlic. Add chicken and frozen veggies. Cook chicken through.

Melt butter over medium heat, cook flour in butter 1 minute. Whisk in milk and bullion cube; simmer until thick. Melt 1 cup of cheese in milk.

Mix pasta, chicken, veggies, and sauce in an oven safe dish. Top with remaining cheese.

Bake 15 to 20 minutes or until bubbly.

Stir-Fried Thai-Style Beef

Ingredients:

Beef and Marinade:
3/4 tsp coriander
1/8 tsp ground white pepper
1 tsp light brown sugar
1 lb flank steak, 1/4 inch strips

Stir-Fry:
2 tbsp fish sauce
2 tbsp rice wine vinegar
2 tbsp water
1 tbsp light brown sugar
1 tbsp chili-garlic paste
3 garlic cloves, pressed
1 tbsp chili-garlic sauce
1 cup thin sliced carrots
1 cup frozen edemame

Combine marinade in bowl. Add beef and stir to coat. Marinate at least 15 minutes.

In a small bowl mix together fish sauce through chili-garlic paste, and stir until sugar dissolves. Heat oil in pan and gook garlic 30 seconds. Add carrots, edemame, and chili-garlic sauce to pan. Cook until almost done. Clear a space in the middle of the pan and brown beef. Add fish sauce mixture, increase heat to high, and cook 30 seconds.

Serve with brown rice.

This recipe is based on a Cook's Illustrated recipe.

Beef with Carrot Ginger Sauce

Ingredients:

Marinade:
1/4 tsp 5 Spice
1/4 tsp garlic powder
1/4 tsp ginger powder
1/2 tsp chili paste
1 tbsp corn starch
1 tbsp brown sugar
2 tbsp rice wine vinegar
2 tbsp rice soy sauce

3/4 lb flank steak, cut into thin strips
1 tbsp minced, fresh ginger
1 cup thinly sliced carrot
1 cup frozen, shelled edemame
1 cup chicken broth

Combine beef with marinade and let sit at least 30 minutes.

Heat olive oil in a pan over medium heat. Add ginger and stir 1 minute. Add carrots and edemame and cook until almost done. Add chicken broth and beef mixture. Cook until the beef is done.

Serve with brown rice.

This recipe is based on a Cooking Light recipe.

Slow-Cooked BBQ Chicken

Ingredients:

2 cans baked beans
1 chicken breast
1/4 cup Italian dressing
1 tbsp Worcestershire sauce
1/4 cup BBQ sauce
1/4 tsp cayenne pepper, garlic, and onion
sliced cheese
whole-wheat hamburger buns

Pour one can of beans into slow cooker. Add chicken breast. Add spices and sauces. Cover will last can of beans. Cook on low 5-6 hours. When the chicken is done, use two forks to pull it apart. Serve on buns with sliced cheese.

Balsamic Chicken

Balsamic Chicken

Ingredients:

1/2 cup chicken broth
1/2 cup balsamic vinegar
2 tsp honey
1 chicken breast, bite-sized pieces
1/4 cup whole-wheat flour
1 tsp dried thyme, divided

Mix the flour and 1/2 tsp thyme in a dish (crush the thyme between fingers as you sprinkle it in). Coat chicken with flour.

Heat olive oil over medium heat. Add the chicken to the pan and cook until almost done. Remove chicken from pan, and add the honey, broth, vinegar, and remaining thyme. Simmer until thick. Add the chicken to pan and finish cooking.

Serve over quinoa and with steamed broccoli.

Ginger Beef Stir Fry

Ginger Beef Stir Fry

Ingredients:

1 lb flank steak, sliced thin
1/4 cup honey
2 1/2 tbsp grated fresh ginger
2 1/2 tbsp soy sauce
1 tbsp rice wine vinegar
3 garlic cloves, minced
1 tbsp chili-garlic sauce
1/2 bag frozen broccoli florets
1 cup frozen, shelled edemame
1 cup diced carrots

Combine steak through chili-garlic sauce and marinate at least 30 minutes.

Heat olive oil in a skillet over medium heat and cook broccoli, edemame, and carrots. When the veggies are almost done, add the beef and marinade and cook until beef is done.

Serve with brown rice.