Kung Pao Chicken

Ingredients:
1 Tbsp canola oil, divided
4 cups broccoli florets
1 Tbsp ground fresh ginger (such as Spice World), divided
2 Tbsps water
1/2 tsp crushed red pepper *
1 lb skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth **
2 Tbsps hoisin sauce **
2 Tbsps rice wine vinegar **
2 Tbps low-sodium soy sauce **
1 tsp cornstarch **
4 garlic cloves, minced **
2 Tbsps coarsely chopped salted peanuts
Cooked rice

Combine broth through garlic cloves in a small bowl & stir with a whisk; set aside
Heat 2 tsps oil in a large nonstick pan over medium-high heat
Add 1 tsp ginger, crushed red pepper, & chicken
Cook 4 mins or until chicken is cooked, stirring frequently
While chicken cooks, heat 1 tsp oil in smaller nonstick pan over medium-high heat
Add broccoli & 2 tsps ginger to pan; sauté 1 min
Add 2 Tbsps water; cover & cook 2 mins or until broccoli is crisp-tender
Remove from heat; keep warm
Add broth mixture to chicken mixture & cook 1 min or until mixture thickens, stirring constantly
Add broccoli to pan; toss to coat
Serve over cooked rice with peanuts sprinkled on top

* My husband & I like spicy food - I increased the amount of red pepper flakes to about 1 1/2 - 2 tsps

** My husband & I also like sauces a lot, I doubled the amount of sauce to ensure we'd get lots of sauce to go with the rice

Walnut Chicken Salad

Ingredients:
4 skinned and boned chicken breast halves
3 Tbsps buttermilk
1 cup finely ground walnuts
1/2 cup fine, dry breadcrumbs
1 tsp salt
2 Tbsps vegetable oil
1 package mixed salad greens
2 - 3 carrots, chopped
1 cup (4 oz) shredded colby-Monterey Jack cheese blend
16 cherry tomatoes, cut in half *
Salad dressing of choice (I used Italian)

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin
Brush buttermilk evenly over chicken
Combine walnuts, breadcrumbs, & salt in a shallow dish; dredge chicken in mixture
Pour oil into a large skillet; place over medium-high heat until hot
Add chicken & cook 3 minutes on each side or until golden
Remove from heat; cool slightly
Cut chicken crosswise into thin slices
Combine salad greens, tomatoes, & carrots and arrange on each of 4 individual plates
Sprinkle with cheese, top with chicken, & add salad dressing

* I used on the vine tomatoes because the store was out of cherry tomatoes

Frozen Peanut Butter Pie

I made this for dessert last night because we went to my parent's house for dinner. This pie is so 'effing good & probably one of the easiest dessert to make. I will definitely be making this dessert again.

Ingredients:
1/2 cup powdered sugar
1/2 cup creamy peanut butter
4 oz cream cheese, softened
7 oz sweetened condensed milk
6 oz Cool Whip, thawed
1 chocolate graham cracker crust*
Chocolate sauce


Combine powdered sugar, peanut butter, & cream cheese in a large bowl; beat with a mixer at medium speed until smooth
Add sweetened condensed milk; beat until combined
Fold in Cool Whip
Put mixture into graham cracker crust
Freeze 8 hrs or until set
Drizzle with chocolate sauce before serving

*the original recipe calls regular graham cracker crust. I decided that a chocolate graham cracker crust would be better & emphasize the delicious combo of peanut butter & chocolate.

Yukon Gold Potatoes with Clarified Butter

This makes a great side dish for meatloaf.

Clarified Butter:

Ingredients:
1/2 cup butter

Place butter in a medium saucepan over medium-low heat; cook 5 minutes or until completely melted
Skim solids off the top with a spoon; discard solids
Slowly pour remaining butter out of pan, leaving remaining solids in pan; discard solids
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Yukon Gold Potatoes:

Ingredients:
3 lbs Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
1/4 cup clarified butter
2 Tbsps chopped fresh flat-leaf parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced

Place potatoes in a saucepan; cover with water
Bring to a boil
Reduce heat; simmer 2 minutes
Drain and let stand for 2 minutes
Heat Clarified Butter in a large nonstick skillet over medium-high heat
Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally
Stir in parsley and remaining ingredients; cook 30 seconds

Blackened Cumin-Cayenne Tilapia

Delicious, quick, & easy weeknight dinner. I served this with couscous & green beans for a balanced meal. Dinner was ready in less than 20 mins (including all prep).

Ingredients:
1 Tbsp olive oil
4 (6 oz) tilapia fillets
2 tsps ground cumin
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground red pepper
1/4 tsp freshly ground black pepper
Cooking spray

Preheat broiler
Rub oil evenly over fish
Combine cumin, salt, garlic powder, & peppers; sprinkle over fish
Arrange fish on a broiler pan coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork or desired degree of doneness

Coconut-Curry Chicken Fingers with Cashews

Ingredients:
2 lbs boneless, skinless chicken breasts, rinsed & patted dry

1/4 tsp salt

1/4 tsp ground pepper

1 1/4 cups light coconut milk

1 cup skim milk

3 1/2 Tbsps red curry paste

3/4 cup roasted, salted cashews

3/4 cup unsweetened coconut flakes

3/4 cup corn flakes

10 oz baby spinach

Preheat oven to 400 degrees

Lightly grease a large baking sheet

Cut the chicken into strips

Season with salt & pepper

In a wide, shallow bowl, whisk together 1 cup of the coconut milk, skim milk, & 1 1/2 Tbsps curry paste

In a food processor pulse together cashews & coconut flakes until finely chopped

Add the cornflakes & pulse until coarse

Transfer the mixture to a wide, shallow bowl

One by one, dip the chicken into the milk mixture, letting excess drip off

Place chicken into cashew mixture & turn to coat evenly

Transfer each chicken finger to the baking sheet

Bake the chicken fingers in the oven, turning once halfway through, until they are golden all over - about 10 mins

While the chicken cooks, whisk together the remaining 1/4 cup coconut milk & 2 Tbsps curry paste

Divide spinach onto places, top with chicken fingers & drizzle with sauce

Adobo Chicken

Since the sauce reduces, I double the sauce to capture all the deliciuos flavors. This is a great quick & easy weeknight dinner.

Ingredients:

1 Tbsp canola oil
8 bone-in chicken thighs, skinned
2 cups chopped onion
5 garlic cloves, minced
6 Tbsps low-sodium soy sauce
3 Tbsps water
3 Tbsps white vinegar
2 Tbsps honey
1/2 teaspoon black pepper
1 bay leaf
3 cups hot cooked long-grain rice

Heat oil in a large nonstick skillet over medium-high heat

Add chicken to pan; sauté 4 minutes on each side or until browned

Remove chicken from pan

Add onion to pan; sauté 3 minutes

Add garlic; sauté 1 minute, stirring frequently
Return chicken to pan

Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil

Reduce heat to medium; cover and cook 12 minutes

Uncover and cook 20 minutes or until chicken is done and sauce thickens

Discard bay leaf

Serve over rice

Picture courtsey of: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1924726