Sesame Chicken Recipe

Sesame seeds have the best flavor, it’s rich and a little nutty. Very tasty.

Ingredients:
6 Chicken Breasts, boneless & skinless
1/4 Cup Honey
1/4 Cup Soy Sauce
1/2 Cup Water
1 Tbsp. Cornstarch
1 tsp. Ground Ginger
1 tsp. Red Pepper Flakes (optional)
1 Tbsp. Toasted Sesame Seeds

Directions:
Clean the chicken, and cut into 1” strips. In a wok, spray a cooking spray to coat it, and heat on medium high. Cook the chicken for about 6 minutes.

In a bowl, mix together the soy sauce, honey, water, cornstarch, red pepper flakes, and ginger. Whisk until it’s not lumpy. Pour the sauce into the wok with the chicken. Cook until the sauce thickens slightly (if it’s too thick, add a little water).

Sprinkle with sesame seeds, and let it simmer for 10 minutes, then serve.

And Enjoy!

Rosemary Focaccia Loaves (Taste like Macaroni Grill Bread)

Rosemary Focaccia Loaves
Recipe by Our Best Bites

THIS IS AMAZING, Taste just like Macaroni Grill Bread and it's so easy!!!

1 c. warm (105-115 degrees Fahrenheit) water

1 Tbsp. yeast

1 Tbsp. white sugar

1 tsp. Kosher salt, plus more for sprinkling

2 Tbsp. olive oil, divided

2 Tbsp rosemary (dried or fresh), divided
1/4 tsp dried oregano leaves
1/4 tsp garlic powder

2 1/4-2 1/2 c. all-purpose flour

In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 1/2 Tbsp. rosemary, oregano and garlic powder.

Add flour mixture to yeast mixture along with 1 Tbsp. olive oil. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough–try and resist the urge to add too much flour. You want a soft, wet dough.

Cover and allow to rise 45 min- 1 hour or until double in size.

Lightly flour your work surface and transfer dough onto this surface. Divide in half. Shape each half into a rounded loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.

Heat oven to 375 degrees. Use remaining tablespoon of olive oil to brush over tops of loaves, discarding excess if you have any. Sprinkle with remaining rosemary and some Kosher salt.

Bake for 15-20 minutes or until very lightly golden-brown. Serve immediately (if you can) with olive oil and balsamic vinegar (if you want) and feel your butt get bigger (you will. It just happens. And it’s worth it.)

Easy Chicken Enchiladas

Ingredients:

2 lb frozen boneless skinless chicken breast
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Colby & Monterey Jack cheese plus extra for sprinkling on top
1 batch of homemade Red Enchilada Sauce (separate recipe)
15 corn tortillas

1/4 cup Avocado Oil

• Bring big pan of water to a boil and boil frozen chicken in water for 18-20 minutes.
  
  
• While the chicken is boiling and cooking through heat up a fry pan with oil and flash fry each one of the tortillas on both sides quickly.  Placed the cooked tortillas on a dinner plate (no paper towel is needed).  Just stack the tortillas around the plate like flower pedals, they will not stick together when you go to grab them later
  
  
  
• Once the chicken breasts are cooked through place chicken in kitchenaid with paddle attachment and shred.
• In the kitchen aid place onion powder, garlic powder, salt, black pepper, shredded Colby & Monterey Jack cheese and ½ cup of the homemade enchilada sauce.  Mix around with the paddle attachment for 30 seconds to evenly coat everything.
• In 9x13 baking pan, pour just enough homemade enchilada sauce in the bottom to coat the bottom of the pan.
• Fill each tortilla with a spoonful of meat mixture.
• Roll tortilla and place seam side down in pan.
• Continue with remaining tortillas.
• Pour remaining enchilada sauce over tortillas and top with cheese.
• At this time, cover pan with tin foil. You may refrigerated for several hours or overnight. Or you can freeze them!
• Bake in 375 degree oven for 25 minutes (30 minutes if refrigerated) (45 minutes if frozen).
• Enjoy!

Red Enchilada Sauce

Ingredients:

3 tablespoons butter
1 tablespoon flour
1 15 oz can of tomato sauce

1 cup chicken stock
1 teaspoons chili powder

1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon onion power
1 teaspoon garlic powder
1/2 teaspoon salt


Directions:

• In a medium saucepan heat butter, add flour, smoothing and stirring with a whisk. Cook for 1 minute. Add can of tomato sauce. Add all the seasonings (chili powder, oregano, cumin, onion powder, garlic powder, salt) and whisk them around. Add chicken stock, Stir to combine. Bring to a boil, reduce heat to low and cook for 5 minutes. The sauce will thicken and smooth out. Serve atop your favorite enchiladas.

This sauce freezes really well! So use what you need and freeze the rest. Let it thaw on the counter for 2 hours before you use it or warm it up in a pan.

Banana Crumb Muffins

Ingredients

1 1/2 cups all-purpose flour***
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed (or 2 bananas & 4 Tbsp of applesauce)
3/4 cup white sugar***
1/2 teaspoon of vanilla
1 egg, lightly beaten
1/3 cup of canola oil

Crumb Topping
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla and oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Crumb Topping Directions

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins the last 5 minutes of baking


***These muffins are very good. To make them healthier, I replaced 1/2 c. flour w/ 1/2 c. whole wheat flour; cut the sugar to 1/2 cup; used 1/4 tsp. cinnamon for more flavor. Muffins did very moist and flavorful.

Original recipe

Chicken Croissants

Made Famous By: Heather McMullin

1 Can Pillsbury Croissant dough
3 cups Cooked Diced Chicken
3 Carrots
1 Onion
1/2 tsp minced garlic
1 TB Basil
1 TB Butter
1 TB Olive oil
salt & pepper to taste

In a pan put the olive oil and butter. Next add the diced carrots, onion and garlic and saute for a couple of minutes. Add the chicken. When the vegetables are soft and the chicken warmed through add the basil and salt & pepper if necessary.

In each triangle of Pillsbury Croissant dough put 1/2 a cup of the chicken mixture in the middle and then roll it up. Pinch together the dough to seal in the chicken mixture.

Bake according to the croissant directions. 350 for 10 minutes.

To reheat wrap in tinfoil and bake at 350 for 8-10 minutes

Delicious Healthy Green Smoothie Kids will Love!

Smoothies

1 Cup of Frozen Blueberries

1 Cup Strawberries

1/2 Cup Vanilla Yogurt

1 Cup Apple Juice

1 Banana

1 Cup Pineapple 

2 Cup Spinach

1 Cup Ice

You can add anything you want.  Almond butter is yummy too, but this is usually what I put into our Blendtec.