"OZ Chicken" and Quinoa

"OZ Chicken" and Quinoa

One of my favorite meals to make is what I call a "Chinese Make-In" dinner. It usually consists of an oven-baked chicken, sweet and sour sauce, and rice. I tried a new recipe for the chicken, which is even tastier (and healthier) than before; as well as a new sweet and sour sauce. I've renamed the sauce "OZ sauce". Fresh oranges make up the base of this sauce, and while it is unlike any other sweet and sour sauce I've made before, the zest of the orange and the sweetness of the agave nectar create a spectacular blend. Also, I typically use a brown rice in place of the traditional "sticky rice" that is used in Chinese cuisine, but this time I used quinoa, a wonderful grain that provides all of the essential amino-acids in a single serving. It is super fun to make and super yummy to eat. Here's what you'll need to make it:

For the chicken:

• 2-3 all-natural boneless/skinless chicken breasts (adjust according to the size of your dinner crowd)
• 2 c Kashi Honey Toasted cereal, crushed
• Black pepper, to taste

For the sauce:

• 1 tsp of fresh orange zest
• the juice of 1 large orange (about 1/4 c juice)
• 3 Tbl agave nectar
• 1 Tbl lemon juice
• 1/2 tsp salt
• 1/4 teaspoon cayenne pepper, optional
• 1 tsp cornstarch plus 1 tsp lemon juice, combined

For the quinoa:

• 1 c quinoa
• 2 c water
• Pinch of sea salt and black pepper, optional

1. For the chicken, simply dice the chicken into bite size pieces. Then, combine the cereal and pepper together in a food processor. Finally, place the crushed cereal and chicken bites in a large ziploc bag. Shake well to coat each piece evenly. Bake in the oven at 375 degrees for approximately 30 minutes, or until cooked through.
2. For the sauce, bring the first 6 ingredients in a small pot and bring to a boil. Whisk in the cornstarch and lemon juice and continue to boil for another minute or to until the sauce has thickened slightly. Serve warm or cold.
3. For the quinoa, bring both ingredients to a boil, cover, and simmer for approximately 15 minutes or until all of the water has absorbed.

Drizzle a small amount of the "OZ" sauce over your quinoa and top it off with a sprinkle of cayenne. Serve the chicken bites and "OZ" sauce on the side, or coat the bites in the sauce and warm in the oven before serving. No matter how you choose to eat it, this is an awesome twist to the traditional Chinese Sweet and Sour Chicken.

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

Keep On Cooking...

Hey guys! Just wanted to let you know I am experiencing some "technical difficulties" with my camera, but have some great recipes to share just as soon as I get it working again! :)

In honor of St. Patty's Day, check out this awesome Irish Soda Bread recipe!

Le Gra!
(Irish for "With love)

A Very Veggie Sandwich

If you're in the mood for a healthy lunch that is packed with fresh veggies, try this
Very Veggie Sandwich!

All you need is:

Olive Oil Dressing:

• 6 Tbl Olive oil
• 3 Tbl lemon juice (or to taste)
• Dried Rosemary, to taste
  
• Dried Oregano, to taste
  
• Dried Basil, to taste
  
• Parsley, to taste
  
• Red pepper flakes, to taste
  
• Cayenne pepper (a very small amount)
• Mrs. Dash Garlic and Herb seasoning, to taste
• Small jar with a lid

• Fresh baby spinach leaves, chopped
• Pumpkin seeds
• 1/8- 1/4 c Feta cheese
• Olive oil for brushing
• Two slices of 100% whole wheat bread
• Regular mustard
  
• 3-5 thin slices of tomato
• 1/4 Mozzarella cheese

1. Combine the ingredients for the Olive Oil Dressing in the small jar. Secure the lid and shake until blended.
2. Preheat the oven to 450 degrees.
3. Combine the spinach, seeds, Feta, and no more than 1 Tbl of the dressing. Toss to coat.
4. Lightly brush both slices of bread, and spread a small amount of mustard on each side.
5. Lay down 1-2 tomato slices on each slice of bread, then a layer of the spinach mixture, and top it off with the mozzarella cheese.
6. Bake both slices, open faced, at 450 degrees, or broil if you are in a hurry and can stay by the oven. You simply want the cheese to melt and to lightly toast the bread.
7. Combine both slices of bread to create a sandwich, and cut at a diagonal to serve. You can serve this sandwich with a fresh side salad, home-made fries, or an all-natural baked chip.

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

"Nacho Taco"

"Nacho Veggie Taco"

• 2 soft tortillas (corn or 100% whole wheat)
• Olive oil, used sparingly
• Black Beans and Salsa OR Lean Beef left over from Tacos
• Up to 1/4 2% shredded cheddar or mozzarella cheese
• Salsa, lettuce, tomato, etc. for garnishing

1. Heat the tortillas over med-high with with a small amount of oil, flipping occasionally, until they are golden and crisp.
2. Using a pizza cutter, quarter the tortillas.
3. Place 4 of the quartered tortillas in a lightly coated baking dish and top with lean meat, or black beans and salsa, and cheese.
   
4. Place the oven on broil and allow the cheese to melt.
5. Repeat steps 3 and 4 with the remaining 4 tortillas by layering them on top of the others.
6. Garnish with additional toppings such as salsa, lettuce, etc. and serve.

"Nacho Beef Taco"

This is a great way to save money and avoid throwing out leftovers!

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

Fiesta Night

Tacos

• 1 lb lean ground beef
• Sea salt, to taste
• Black pepper, to taste
• Paprika, to taste
  
• 1 small jar taco sauce (or one small can tomato paste)
• 1 packet taco seasoning
• Tortillas (preferably 100% whole wheat)
• Up to 1/4 c 2% shredded cheddar cheese (per taco)
  

1. Place your lean meat in a large boiler (Dutch oven if you have one) and cover with water. Bring to a boil. Reduce the heat, cover, and let simmer until the meat has browned.
2. Drain and rinse the meat. Transfer it to a Crock-Pot set to "Keep Warm" and add in the salt, pepper, paprika, sauce, and seasoning.
3. Let the meat simmer for at least 3-4 hours in the Crock-Pot, or until you are ready to serve.
4. Heat your tortillas in the oven or on the stove until they are soft and warm.
5. Add your meat, 2% cheese, and any other desired toppings (such as Greek yogurt, lettuce, or tomatoes). Roll your tortilla up and enjoy!

This is a great meal for a crowd. It is easy, fun, and a definite crowd pleaser. You can also make a wonderful Vegetarian version of this meal by following the recipe below:

Black Bean and Quinoa Tacos

• 1 can black beans, drained and rinsed
• 1/2 can natural salsa
• Vegetable seasoning (or ground cumin)
  
• Up to 1/4 c 2% shredded cheddar cheese (per taco)
  
• Up to 1/4 c cooked quinoa (per taco)
• 100% whole wheat tortillas
  

1. Place your black beans in a medium bowler. Fill half of the black bean can with an all-natural salsa, and add to the black beans. Add in the vegetable seasoning and let simmer. As with the beef tacos, the longer you let the black beans and salsa simmer the better the flavor will be.
2. Cook your quinoa (1 1/4 c water to 1 c quinoa).
3. Heat your tortillas in the oven or on the stove. Add your black beans, quinoa, 2% cheddar cheese, and any other desired toppings (such as greek yogurt, lettuce, or tomato). Roll up your tortilla and enjoy!

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

Mixed Vegetables with Quinoa

Mixed Vegetables with Quinoa

• 1 cup frozen mixed vegetables
• 1 1/4 c water
• 1 c quinoa
• Red pepper flakes, to taste
• Granulated garlic, to taste
  
• Mustard, to taste
  

1. Place the frozen vegetables in a small boiler and cover them with water. Bring to a boil, cover, and let simmer.
2. Bring 1 1 /4 c water to boil in a separate boiler. Add in 1 c of quinoa. Cover and let simmer for approximately 10 minutes.
3. Once the quinoa has thickened, add in the red pepper, garlic, and mustard. Blend well.
4. Combine the vegetables with 1/4 c cooked quinoa and serve.

This is a wonderful vegetarian comfort food. If you desire a cooler dish, serve the vegetables and quinoa cold with mixed lettuce and a dab of all-natural honey mustard dressing.

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)

Chicken and Dumplings

Chicken and Dumplings

• 1 package frozen dumplings
• 2 cans low-sodium chicken broth
  
• 4 chicken tenders
• Sea salt, to taste
• Black pepper, to taste

1. Preheat the oven to 400 degrees.
2. Salt and pepper the chicken tenders and bake for 30 minutes, or until cooked through.
3. Bring the chicken broth to a boil and add the dumplings one at the time, breaking them in half if desired.
   
4. Reduce the heat and let the dumplings cook until soft, stirring frequently.
   
5. Dice the chicken and add to the dumplings, or serve on the side.
   

This is one of my man's favorite dishes that his grandmother made for him when he was a young boy. This meal is easy to prepare, and one of the ultimate comfort foods after a long day at work or school.

Always remember, you can have fun, eat great, and stay healthy all at the same time! :)