Baked (or Grilled) Orange Chicken

Baked (or Grilled) Orange Chicken
2 chicken breasts, halved & skinned
2 Tbsp frozen orange juice concentrate
1tsp garlic salt
1 Tbsp Soy Sauce

Directions:  Preheat oven to 375.  Place chicken in a pan sprayed with non-stick cooking spray.  Mix remaining ingredients together and drizzle over chicken. Bake for 45-50 minutes, basting often (to keep chicken moist).  Or grill over medium heat, basting often.

Here's what you'll need:

Preheat the oven to 375 degrees

Place your chicken in a greased baking dish

Mix all of the ingredients and pour over the chicken

Into the oven for about 45 minutes

I served the chicken over this delicious mixed bag of wild rice and quinoa.  I got it at Costco for about $8.00 for 4 bags

Here's what you'll end up with:

 

Our Thoughts:

We thought this dish was pretty good.  Even though you only use 2Tbsp of the orange concentrate, it really comes out in the chicken.  I think that I would have liked to add just a little spice to it to break the sweetness.

I thought it was perfect served over rice.  I poured the cooked sauce from the pan all over the chicken and rice.  Caleb loved this dish.

Hope you enjoy!

April

Turkey, Spinach, and Tomato Frittata

This is such an easy breakfast/brunch to make.  Great for weekend company!

Turkey, Spinach, and Tomato Frittata
Eggs (depends on how many people you are having)
Fresh spinach
1 can diced tomatoes, drained
Creamy cheese (I used Muenster)
3-4 slices of deli turkey

Directions:  Preheat oven to 350 degrees.  Whisk the eggs together.  Chop up a handful of fresh spinach and put it in with the eggs.  Heat some olive oil in a skillet over medium heat.  Chop up 3-4 slices of turkey and add it to the eggs.  Drain the tomatoes and add about 1/2 of the can.  Work your way around the egg mixture and as it starts to harden pull it up and let more egg juice flow beneath.  When the mixture is semi-hardened, add the cheese on top.  Bake in oven for about 20 minutes until eggs set and cheese melts.

For this meal, I used 5 eggs and 2 egg whites

Here's what you'll need:

Preheat the oven to 350 degrees.

Whisk the eggs

Chop up some spinach and throw it in with the whisked eggs

Chop up 3-4 slices of turkey

Put the eggs and spinach mixture into an oiled pan.  Add the sliced turkey

Drain a can of diced tomatoes and add about half to the eggs.

As the eggs start to cook, take a spatula around the outside edge of the pan to let more juice drain down. 

When the eggs have set, place your cheese over the whole thing.  (This is a 12 inch pan)

Pop in to the oven for about 15-20 minutes

Here's what you'll end up with:

Our Thoughts:

I LOVE frittatas or so my kids would eat it . . . breakfast pizza.  I told them that the eggs made the crust.  It worked!

You can take this recipe and change it up anyway you want.  I have used turkey sausage, turkey bacon, feta cheese, onions, green peppers, jalapenos, etc. etc.  The list goes on and on.  I make these all of the time!  You really cannot mess this dish up.  Anything you like, throw it in.

Hope you enjoy!

April

Weekly Menu

Poppy-Teriyaki Glazed Chicken served with rice and quinoa mixture
White Bean Enchiladas served with a green salad
Erika's Penne Pasta Casserole served with a green salad
Crockpot Brown Sugar Chicken served with brown rice, steamed broccoli, mac-n-cheese

Shopping List
Produce
4 Plums
1 bunch scallions
1Garlic head
1 Ginger root
1 bunch cilantro
1 yellow onion

Meat
4 Bone-in chicken thighs
1lb 93/7 ground beef
3-4 boneless, skinless chicken breasts

Groceries
1 bottle teriyaki sauce
2 cans chicken stock
1 jar Plum preserves
2 16oz cans Great Northern beans
1 4oz can chopped green chilies
1 15oz jar/can of EITHER enchilada sauce or green salsa--NOT BOTH
1 package flour tortillas
1 box of penne pasta
1 jar of spaghetti sauce
Brown sugar
1 lemon lime soda
Vinegar
1 bottle soy sauce

Herbs/Seasonings
Poppy seeds
Cumin
Dried basil
Garlic Powder

Dairy
1 container Light sour cream
1 bag of shredded blended Jack-Cheddar cheese
Grated mozzarella cheese
Eggs
Cottage cheese

Spicy Chicken Spaghetti

Spicy Chicken Spaghetti adapted from So Are You To Me
Ingredients:

**for 2**
2 large boneless, skinless chicken breasts; diced
8 oz. uncooked spaghetti
1/2 an onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can Hot Rotel
1 can cream of mushroom soup
6oz. Velveeta
1/2 cup sharp cheddar cheese
salt and pepper to taste
olive oil

Directions:  Preheat oven to 350 degrees.  Bring a pot of salted water to a boil and add pasta. Cook 8 to 10 minutes, until al dente. Mean while, saute diced chicken breasts, onion, bell pepper, and garlic in olive oil over medium high heat until chicken is no longer pink, drain and set aside.  Drain the pasta and return to pan. Stir in diced Velveeta, Hot Rotel, cream of mushroom soup, and the cooked chicken mixture. Season with salt and pepper.  Pour into a baking dish and top with sharp cheddar cheese. Bake uncovered for 25-30 minutes.

Modifications:
-I used cream of chicken soup.



Here's what you'll need:

Preheat the oven to 350 degrees

Dice up a green pepper, mince 2-3 garlic clvoes, and dice up 1/2 of an onion

Cut up the chicken breasts and cook in olive oil.  Add the green pepper, garlic, and onion (forgot to take a picture)

Cook the spaghetti until al dente.  Drain and add the cut up Velveeta

Add the soup

Add the can of Ro-Tel

Add the chicken mixture

Put the spaghetti mixture in a greased 9x13 baking dish.  Spread the cheese over the top and pop into the oven

What you'll end up with:

Our Thoughts:

This dish was so good . . . how could it not be?  It has Velveeta and Ro-Tel so it is basically cheese dip with spaghetti.  YUMMY!

Hope you enjoy!

April

From the Archives: Mom's Roast

Tonight's meal is one of our family favorites.  My mom has been making this since as far back as I can remember.

Mom's Roast

2-3lbs beef roast

1 small bag of carrots
1 medium onion, quartered
1 to 1 1/2 lbs of potatoes, chopped
1 package Lipton onion soup mix
1 can cream of mushroom soup
1 small can mushrooms, stems and pieces (optional)
Flour
Salt
Pepper

Directions: If using a traditional oven:  Preheat oven to 375 degrees.  Spray a roasting pan with cooking spray.  If cooking in traditional oven, tightlty cover the dish with either a lid or tin foil before placing in the oven.

Cut up the meat into big chunks and trim excess fat. Liberally salt and pepper each piece and cover all sides with flour. Put meat in either roasting pan or crockpot; then, add all other ingredients either on top of meat or around the sides, if pan is large enough. Take 1 can of soup, either cream of mushroom or celery, 1 package of onion soup mix and 1 cup of water and mix together.  Pour this mixture over the meat.  Cook in the oven for about 3-4 hours or 6 hours in the crockpot. After roast is done make up some corn starch/water and thicken juices for gravy.

Modifications:
-I didn't do the corn starch mixture.
-You could add whatever vegetables that you choose.

Here's what I used:

Here's how I did it:

#1 I cut up some potatoes.  Usually, I would use a small bag of new potatoes but since I already had a bag of potatoes I just used those.

#2 I sliced up an onion.

#3 I trimmed the fat off of the meat.

#4 I liberally covered each piece of meat with  Home Seasoning .  You can also just use salt and pepper.

#5 I covered each piece of meat and then placed it in a baking dish.

#6 Next, the onions and the potatoes went in.

#7 I put the carrots on top and then opened a small can of mushrooms, stems and pieces, and put them on top of everything.

#8 Next, I opened up a can of cream of mushroom soup and added a package of Lipton Onion Soup mix and 1 cup of water and mixed it altogether.

#9 The soup mixture then went on top of everything. 

#10 I covered the dish tightly with tin foil and put it in the oven for 3 1/2 hours.

The Finished Product:

Review:

What can I say about this?  It is delicious.  It is awesome.  You absolute must try it!
Hope you enjoy!
April