Bourbon Chicken

One of my favorite things to get at the Asian restaurants in the mall is Orange Chicken. The Bourban chicken is good too, it kind of reminds me of Orange chicken in away.  The bourban chicken in those places are always deep fried and twice the calories. This recipe has half the fat and calories in it and the whole recipe comes together in no time. There’s no bourban in the recipe but other ingredients in the recipe make up for that. If you don’t like it spicy just cut back on the red pepper flakes. We both really liked it, and I’d make this meal again. This recipe had over 2,000 reviews on food.com. Glad, I found it!

Our cook book, 50 Shades of Bacon, got on the front page of my local news paper today. If you get on the front page, you’re  considered a local celebrity in this town. :) We also had one of the radio stations in town here get a hold of us and asked if we wanted to do an interview. Pretty awesome! Don’t forget to pick up your copy or try to win your own 2 posts below this one.

Servings: 6

Calories: 267, Fat: 9.15g, Carbs: 15.46g, Fiber: 0.2g, Protein: 29.66g

Points Plus: 7 (without rice)

 

Bourban Chicken

Ingredients

  • 2lb boneless skinless chicken breast
  • 2 teaspoons olive oil
  • 1 clove garlic
  • 3/4 teaspoons crushed red pepper
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce

Directions

Step 1
Heat oil in a large skillet.
Step 2
Add chicken pieces and cook until lightly browned.

Read more at: http://www.food.com/recipe/bourbon-chicken-45809?oc=linkback
Step 3
Remove chicken.
Step 4
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

Step 5
Add chicken and bring to a hard boil.

Step 6
Reduce heat and simmer for 20 minutes.

Step 7

Serve over hot rice and ENJOY.

Lighter Key Lime Pie

I love making key lime pies or lemon curd pies. I get to use my micro plane to zest the limes and lemon and you inhale the fresh scent of it.  Ahhh… My hands end up smelling like lime from the juice too. When making this pie DO NOT use the bottled lime juice or lemon juice. It will not taste the same. Trust me. If you zest too much lime I read that you can freeze it in ice cube trays. Not sure how that effects the flavor though. Haven’t it tried it yet. :)

To make this pie lighter I used a can of fat free sweetened condensed milk. I didn’t bother messing with the egg yolks. One slice of this isn’t that big, but you don’t need it because you’ll be overwhelmed by the sweetness and tartness of this pie. :) Sorry about the picture. The the cool whip kind of got out of hand.

 

Recipe slightly adapted from Cook.Eat.Love

Servings: 10

Points Plus: 7

Calories 254, Fat 7.7g, Carbs: 42.2g, Protein: 6.15g, Fiber 0.4g

Lighter Key Lime Pie

Ingredients

  • 1 store bought pie crust
  • 4 large egg yolks
  • 1 can Sweetened Condensed Milk ((fat free))
  • 2/3 cups lime juice
  • 1 zest lime
  • 1 carton cool whip light or fat free

Directions

Step 1
Preheat the oven to 325°.
Step 2
To make filling: in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Step 3
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.

The World’s Best Chicken

I think for anything to be titled the World’s Best of anything needs to be real good. This recipe was posted on pinterest and right next to it was another picture of chicken wrapped in bacon. I decided to combine the two recipes to make it even the world’s beyond best chicken. ;) This chicken recipe lived up to it’s title.

The combination of maple and mustard together is fantastic. Awhile ago, I had bought a jar of this whipped mustard at a seafood market that was flavored with maple and bacon in it. That stuff reminds me of this chicken. So good. That mustard is good on top of anything too. So, try the World’s Best Chicken now and you won’t be disappointed.

 

Recipe from Rachel Schultz’s Blog

The World’s Best Chicken
Serves 6

Points Plus 7 (with one strip of bacon)

1 pound boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & Pepper
Rosemary

Pour mustard mixture over chicken. Bake for 40 minutes or until meat thermometer reads 165 degrees. Season with rosemary.

Pizza Quesadillas!

Ever since starting Weight Watchers again, I’ve been making a lot of different types of quesadillas. Last week was buffalo chicken and this week is pepperoni. They can be very filling if you’re smart and use the right ingredients. I made this black bean and corn salsa and put some of that in the middle. I also like adding pico de gallo inside of them too. Pico is zero points if there’s no type of oil in it.

Smart & Delicious is a tortilla brand that makes low carb, high fiber tortillas. Perfect for people watching their weight and just want to eat healthier. Dip these pizza quesadillas in some pizza sauce. What do you like inside your quesadillas?

Servings: 1
Points Plus: 7

Calories 245, Fat 12.16g, Carbohydrate 26.08g, Fiber 14g, Protein 20.83g

Ingredients:

1 Low Carb High Fiber Smart & Delicious Wrap
8 slices of turkey pepperoni
1/4 cup of part skim mozzarella cheese
1/4 teaspoon of Italian seaosoning
1/4 cup of pizza sauce
Cooking Spray

Directions:
1. Spray the inside of a pan with cooking spray. I prefer using a  non-stick skillet.
On one side place the cheese and 8 slices of pepperoni. Cook until cheese melts. Sprinkle
the one side with the pepperoni and cheese with italian or your favorite seasoning. The tortilla is
done when they’re golden brown.

 

 

Cedar Plank Salmon

Getting the taste of cedar plank isn’t hard at all. Just go to your local Wal-mart or hardware store and pick up some cedar plank. It’s pretty cheap too. I got 2 pieces of wood for only about $4.00 at Wal-mart. All you do is soak the cedar plank in some water for a while and let it burn on the grill for about 4 minutes. Then you place whatever it is you’re cooking on the piece of wood.

This salmon was quite delicious and I could taste the cedar plank. The recipe didn’t call for any spices on the fish at all besides salt and pepper. I had a mix of chile powder, onion powder, cumin, and smoked paprika and just rubbed it on the salmon. With the mango and kiwi salsa on top, I felt like I was eating somewhere in the Caribbean. This is a great recipe to make if you’re trying to eat healthier. We had a salad with cucumbers and tomatoes to go on top of it. I’d make this again.

Calories: 267, Fat: 7.5, Carbs: 2.2, Protein: 34.7, Fiber: 2.2g
Servings: 4
Points Plus: 7

Ingredients

1 large cedar plank
1 cup finely diced peeled ripe mango
1/2 cup diced peeled kiwifruit
2 tablespoons chopped fresh cilantro
1 teaspoon extra-virgin olive oil $
1 teaspoon fresh lime juice
1 serrano chile, finely chopped
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) sustainable skinless salmon fillets (such as wild Alaskan)

Preparation

1. Soak plank in water for 25 minutes.

2. Preheat grill to medium-high heat.

3. Combine mango and next 5 ingredients (through chile). Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

4. Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place plank on grill rack; grill 3 minutes or until lightly charred. Turn plank over; place fish on charred side. Cover; grill 8 minutes or until desired degree of doneness. Place each fillet on a plate; top each with 1/3 cup mango salsa.

Breakfast Enchiladas

 

I just love having breakfast food for dinner and lately, I’ve been posting a lot of breakfast recipes. These breakfast enchiladas took no time to make too. Just make the ham mixture, wrap into a tortilla and bake in the oven. I was kind of concerned about the egg mixture not getting done, because after 30 minutes the eggs weren’t set yet in the oven. After the last 10 minutes they were done. Hurray.

I think if I were to make this again, I’d add in some more spice. I wish I would have read the comments before eating this recipe  too, because someone had suggested to heat up some enchilada sauce on the side to dip the enchiladas in. This recipe has left me wide open to create a breakfast/tex mex dish of my own!

 

Mix the ham,  cheese, pepper, and green onions in a bowl.

 

Place about 1/3 of the mixture onto the tortilla and roll it up and place it into the baking dish.

Mix together the eggs and milk. I just used the same bowl the cheese and ham mixture was in.

Last 10 minutes, melt the cheese on top of the enchiladas and serve.

Recipe from Inspired Taste

Servings: 10
Points Plus: 7 (per enchilada)

Ingredients

2 cups finely chopped cooked ham
1 cup finely chopped red bell pepper
1/2 cup sliced green onions (8 medium)
2 cups shredded cheddar cheese (8 oz)
10 flour tortillas for burritos (8-inch) *I used Smart & Delicious High Fiber Low  Carb Tortillas, they were 2 points plus each
6 eggs
2 cups half-and-half
1 tablespoon all-purpose flour
1/2 teaspoon salt

Method

Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.

In another large bowl, beat eggs, half-and-half, flour and salt. Pour over the tortillas. Cover; then bake or refrigerate overnight for a make-ahead breakfast/brunch.

To bake, heat oven to 350°F. Uncover dish; sprinkle the remaining 1 cup cheese over top. Cover baking dish; bake 35 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted.

Breakfast Burritos

These breakfast burritos may be 9 points but they’re very filling. If you leave out the frozen hash browns it’s 7 points a piece. That’s about the same as my breakfast sandwich I like to eat every morning. These burritos are also easy to freeze too! All you have to do to freeze them is roll them up in some tin foil, put them on a sheet tray and stick them in the freezer. After a day, you can take out the sheet pan and place the burritos in a freezer bag. You’ll have breakfast or dinner ready in 2 minutes.

I tried making my own turkey sausage this time, and it didn’t really taste like the real thing at all. Next time, I’ll just buy some at the store. The seasonings just weren’t right. I’d also use some hot sauce next time.  Serve these with a side of fruit.

 

Recipe inspired by the Pioneer Woman

Servings: 8
Points Plus: 9 (7 without the potatoes)

Ingredients

6 large eggs
2 egg whites
1/4 cup of 1% milk
1/4 cup of reduced fat cheddar cheese
Lawry’s Seasoning Salt
thyme
1 pound of turkey sausage
10 oz of frozen hashbrown
2 teaspoons of light butter
8 Smart & Delicious tortillas

Directions:

1. In a non stick skillet, cook the hash browns with butter. Add in whatever seasonings you like to the potatoes. I used fresh thyme because that is what I had.

2. Add the sausage to the skillet with the potatoes and cook until the sausge is brown.

3. In a bowl whisk together the eggs, egg whites, cheese, milk and seasoning. (To taste)

4. Once the eggs have been cooked, spoon the cooked egg mixture in a burrito and fold in the sides of the burrito. Tuck the one side of the burrito under the egg mixture and roll the burrito up.

5. To freeze, wrap the burritos in tin foil. Stick them on a sheet tray and after a day place the burritos in a plastic bag. Should take about 2 minutes to heat them up in the microwave.

Slow Cooker Jambalaya

I know, I know… Mardi Gras was on Tuesday. Sorry, I’m 5 days late. I always seem to forget about that Holiday by the time it comes around. I didn’t get to post any recipes for Mardi Gras, a long with all the other food blogs out there. oh darn. I really, really wanted to make something on Tuesday, but I didn’t have all the ingredients to make this recipe. I patiently waited until this weekend to try it. (grocery shopping day is on Fridays)

Anyways.. If you’ve never made anything like this before, you should. And…. if you like spicy food, you’ll really like this dish too. You can normally find cajun seasoning mix in the spice aisle. Andouille sausage is really spicy too. The recipe called for smoked turkey sausage, but I used Andouille. We had it with some rice. If you’re going to try this with shrimp instead of chicken, just add in the shrimp about the last 5 minutes of cooking. They’re done when they turn pink. I’d definitely make this again.

Recipe from Plain Chicken
Servings 6
Calories 294 | Fat 11.16g | Carbohydrate 9.88g | Fiber 3g | Protein 33.09g
Points Plus: 7 (without rice)

1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes (I used shrimp)
1 pound smoked turkey sausage, sliced
1 (28 ounce) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 tsp minced garlic
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
white rice or instant rice (I used 2 packs of Uncle Ben’s Ready Rice – Garlic & Butter flavor)

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. (I do this the night before and put it in the fridge. I put it in the slow cooker before I leave in the morning.)

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.