Easy Sesame Chicken

**I modified this recipe to double the chicken and sauce.  We didn't have enough for leftovers, and that is a problem in this house! :)  I kept the same amount of rice- there was plenty of that leftover.

Ingredients

Chicken

• 2 large eggs 
• 4 Tbsp cornstarch
• 2 pinches each salt & pepper
• 2 lbs. boneless, skinless chicken thighs (I used chicken breasts)
• 4 Tbsp vegetable oil (for frying)

Sauce

• 4 Tbsp soy sauce
• 2 Tbsp water
• 1 Tbsp toasted sesame oil
• 3 Tbsp brown sugar
• 3 Tbsp rice vinegar
• 2 inches fresh ginger, grated
• 2 cloves garlic, minced
• 4 Tbsp sesame seeds
• 2 Tbsp cornstarch

For Serving

• 4 cups cooked jasmine rice (I used plain white rice..either way is tasty!)
• 2 whole green onions

Instructions

1. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
2. Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.
3. While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (You can grate the ginger with a small-holed cheese grater).
4. Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
5. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

Recipe: http://www.budgetbytes.com/2013/08/easy-sesame-chicken/

Chili Tortellini

**The only modification I have to this recipe is that it was more soupy than we like for a chili.  Flavor was very good regardless.  Will use less chicken broth next time to make it thicker.


Ingredients

• 1 pound dry tortellini
• 2 tablespoons extra virgin olive oil
• 1 cup finely chopped onion
• 2 tablespoons fresh minced garlic
• 1 pound lean ground beef
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt
• 32 ounces reduced sodium chicken broth (use less if you would like thicker consistency)
• Two 15-ounce cans beans, I used black and red beans, whatever you prefer
• 15 ounce can Rotel diced tomatoes MILD version
• 2 tablespoons ground cumin
• 1 1/2 tablespoons chili powder
• 1/2 cup fresh chopped cilantro

Directions

1. Cook tortellini according to package directions. Heat olive oil into a large dutch oven over medium heat. Saute onion and garlic for about 5 minutes then brown beef until browned. Drain if necessary. Add broth, tomatoes, beans, cumin, garlic salt, chili powder and cilantro. Add cooked tortellini and heat for 10 minutes or until hot. Reduce heat to a low simmer until ready to serve.

Makes 8-10 Servings

Recipe: http://picky-palate.com/2013/04/10/chili-tortellini/

Homemade Cliff Bars

**Made these at the request of my husband for more "high protein" snacks.  I doubled the original recipe to make a full 9 x 13 of these.  I have not tried the variations but the original recipe is very good.  Used honey as the syrup but molasses might make them a bit firmer.

Ingredients:

• 2 1/2 cups crisp rice cereal (e.g., Rice Krispies )
• 2 cups uncooked quick-cooking oats
• 6  tablespoons ground flaxseed ( flaxseed meal)
• 1/2 cup finely chopped dried fruit (e.g., raisins, dried cranberries, dried cherries, etc.)
• 1/2 cup finely chopped nuts (preferably roasted or toasted)
• 1/2 cup brown rice syrup (or honey, maple syrup, or light molasses)
• 4 tablespoons dark brown sugar
• 2/3 cup nut butter (e.g., peanut, almond, cashew, soynut )
• 2 teaspoon vanilla extract

Optional: 1 teaspoon ground cinnamon

Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl

Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in nut butter and vanilla until blended.

Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff). Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper. Cool in pan on a wire rack. Cut into 12 bars. (Wrap bars tightly in plastic wrap and store in the refrigerator).

Nutrition per serving (1 bar):
Calories 228; Fat 7.4g (poly 2.3g, mono 4.1g, sat 0.9g); Protein 10.8g; Cholesterol 5mg; Carbohydrate 34.3g; Sodium 156mg)

Variations:

Chocolate Chip Cookie
Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips). Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips.

Peanut Butter Cookie
Use chopped dates for the dried fruit and dry roasted peanuts for the nuts. Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.

Will You Cherry Me?
Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts. Use any nut butter (almond butter is great, but I know, very expensive, and add 1/4 teaspoon almond extract.

Apple Pie
Use chopped dried apples for the fruit and rice syrup or honey for the syrup. Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.

Recipe: http://www.wellsphere.com/healthy-cooking-article/homemade-cliff-bars-no-bake/78972

Lazy Sunday Casserole

**I am listing the original recipe for those who are interested in trying it out.  I found out my husband does not like fennel and he could taste the rosemary in the Italian seasoning (which he also doesn't like!), so I will be modifying it next time taking these out.  I loved it using the original recipe!

Ingredients:

• 4 sausages (beef or pork)...I used Italian Sausage
• 1 lb. potatoes
• 1/2 lb. carrots
• 1 bell pepper
• 1 large onion
• 1 fennel bulb (or omit)
• 2 garlic cloves
• 2 tbsp oil
• freshly cracked black pepper and kosher salt
• 1 1/2 tsp Italian herbs (I used combo of oregano & basil)
• 1/2 cup chicken broth 
• 4 tbsp balsamic vinegar 

Peel the potatoes, wash them and cut each potato in four pieces. Peel one large or two smaller onions and cut them in wedges. Remove the base and stalks of the fennel, and turn that one into wedges as well. Looks so fresh green.  Slice 1/2 to 1 bell pepper in strips. Place everything in a big roasting tray. Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth. Pour all over your veggies and toss them around a bit.  Season with a generous amount of salt (kosher salt would be great) and cracked black pepper.
Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F (225C) for 45 minutes.
That gives you plenty time to brown the sausages. No need to cook them all the way through, just lightly brown them. Slice each sausage in half. I’ve used half pork/ half beef sausages. You can also use Italian sausage or any type of flavored sausage.
After 45 minutes the potatoes and vegetables should be fork tender. If they’re not, cover the tray with the foil and pop them back in the oven for a few more minutes. If they are fork tender, place the sausages in there and pour the balsamic vinegar all over. Place the tray back in the oven, uncovered, for 25 to 30 minutes. Take it out after 15 minutes, flip over those sausages and ladle some of the juices lurking at the bottom all over the vegetables and sausages. Put it back in the oven for the remaining time, until everything is nice and brown.

Creamy Caprese Quinoa Bake

Ingredients

• 2 cups cooked quinoa
• 1 cup of your favorite pasta sauce
• 2 tablespoon tomato paste
• 1/3 cup heavy cream
• 1/3 cup parmesan cheese
• 1 cup mozzarella, divided
• 1/2-1 cup grape tomatoes, halved
• 1 large bunch fresh basil, cut into ribbons
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 350 degrees F.
2. Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray an 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella rounds or shredded mozzarella and the remaining tomatoes.
3. Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
4. Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve.

Recipe: http://www.halfbakedharvest.com/creamy-caprese-quinoa-bake/

Spinach and Artichoke Dip

Ingredients

• 8oz cream cheese
• 16 oz light sour cream
• 1 stick (8 tbsp) unsalted butter
• 1½ – 2 cups shredded Parmesan cheese
• 14 oz quartered artichoke hearts, drained and coarsely chopped
• 4 oz can diced jalapeños, drained
• 10 oz frozen spinach (thawed and drained)
• 2-3 garlic cloves, pressed

Instructions

1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
2. Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves.
3. Serve hot with chips or crackers or toasted baguettes.

Recipe: http://natashaskitchen.com/2012/09/30/spinach-and-artichoke-dip-recipe/

Warm Bean Dip

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1 cup sour cream
• 2 cans (16 ounces, each) refried beans
• 1 packet taco seasoning
• 2 cups cheddar cheese, shredded
• 2 cups monterey jack cheese, shredded 

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

 

Recipe: http://life-in-the-lofthouse.com/warm-bean-dip/