Honey It Was Gingers Chicken
Monday, 19 September 2016
| Prep Time | 5 minutes |
| Cook Time | 1 hour |
| Servings |
servings |
Ingredients
- 4 chicken breasts large boneless skinless
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 4 tbsp water
- 2 tbsp ground ginger or 1 freshly ground gingerroot
- 2 garlic cloves peeled & crushed
- salt to taste
- fresh ground black pepper to taste
- 1 tsp cayenne pepper optional
Ingredients
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Instructions
- Preheat the oven to 180C or 350°F.
- Select a sturdy oven dish - preferably non-stick.
- Place the chicken breasts into the baking dish.
- Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
- Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
- Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
- Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
- Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
- To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat
Recipe Notes
358 Calories
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Chicken & Sweet Potato Curry
Thursday, 15 September 2016
| Prep Time | 25 minutes |
| Cook Time | 5 minutes |
| Passive Time | 20 minutes |
| Servings |
servings |
Ingredients
- 2 tbsp olive oil 25 mL
- 1 pkg Skinless Chicken Breasts cut in chunks, about 430 g
- 1/4 tsp salt 1 mL
- 1/8 tsp freshly ground black pepper
- 1/2 cup all-purpose flour 125 mL
- 2 white onions chopped
- 1/4 cup ginger root minced, 50 mL
- 4 cloves garlic minced
- 1 in large sweet potato peeled and cutchunks
- 1 in carrot cutchunks
- 4 tsp curry powder 20 mL
- 1 pkg chicken broth 900 mL
- 1 pkg frozen chopped spinach thawed and squeezed dry, 300 g
- 2 tbsp honey 25 mL
Ingredients
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Instructions
- n large saucepan, heat half of oil over medium heat. Sprinkle chicken pieces with salt and pepper. Dredge in flour. Add to pan; cook until browned, about 2 to 4 minutes per side. Transfer to a plate. Discard remaining flour.
- Add remaining oil to pan; cook onions, ginger and garlic over medium heat, stirring occasionally, for 4 to 6 minutes or until softened. Add sweet potato, carrot and curry powder; stir to coat. Stir in chicken broth. Bring to a boil. Reduce heat to medium; simmer uncovered for 15 to 20 minutes or until sweet potatoes and carrots are almost tender. Stir in chicken; simmer another 5 to 10 minutes or until chicken is cooked through and vegetables are easily pierced with a fork.
Recipe Notes
310 Calories
Cool Cucumber Salad
Tuesday, 13 September 2016
| Prep Time | 15 minutes |
| Servings |
servings |
Ingredients
Salad
- 3 cups cucumbers thinly sliced
- 1/2 teaspoon salt
- 1 teaspoon fresh ginger -- finely chopped
- 1/4 red onion thinly sliced
Rice Vinegar Dressing
- 3/4 cup sweet cooking rice wine
- 1 cup japanese rice vinegar
- 1 teaspoon salt
Ingredients
Salad
Rice Vinegar Dressing
| |
Instructions
- Combine dressing ingredients and bring to a boil. Set aside and cool thoroughly.
- Partly peel cucumber, leaving strips of green. Slice very thin.
- Add onions and stir. Add salt to cucumbers and let stand for about 15 minutes.
- Press excess ' liquid from cucumbers, add the ginger and the dressing, and chill thoroughly before serving.
Recipe Notes
130 Calories
Chipotle Pork Tenderloin
Tuesday, 06 September 2016
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
servings |
Ingredients
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp chipotle chili powder
- 1 1/2 tsp salt
- 4 tbsp brown sugar
- 2 pork tenderloins (about 3/4 pound total)
Ingredients
| |
Instructions
- Preheat grill for medium-high heat.
- In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
- Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Recipe Notes
183 Calories
Zucchini Muffins
Tuesday, 06 September 2016
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
servings |
Ingredients
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup nonfat milk
- 2 egg whites
- 1/8 cup vegetable oil
- 1/3 cup honey
- 1 cup zucchini grated
Ingredients
| |
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray.
- Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
- Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.
- Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.
Recipe Notes
140 Calories
- Published in Breakfast
Healthy (ish) Brownies
Thursday, 01 September 2016
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Passive Time | 30 minutes |
| Servings |
servings |
Ingredients
- 1/4 cup butter
- 1/2 cup maple syrup
- 1/3 cup applesauce unsweetened
- 1 tsp vanilla extract
- 1/3 cup cocoa powder unsweetened
- 1/3 cup whole wheat flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3 tbsp butter softened
- 3 tbsp cocoa powder unsweetened
- 1 tbsp honey
- 1 tsp vanilla extract
- 1/4 cup confectioners (icing) sugar
Ingredients
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Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan
- Melt 1/4 cup butter in a large saucepan over low heat. Remove from heat and stir in maple syrup, eggs, applesauce, and 1 teaspoon vanilla extract. Beat in 1/3 cup cocoa powder, flour, salt, and baking powder. Spread into prepared pan.
- Bake in preheated oven until brownies are just set in the center, 20 to 25 minutes.
- Combine 3 tablespoons butter, 2 tablespoons cocoa powder, honey, 1 teaspoon vanilla extract, and confectioner's sugar in a bowl; beat until smooth. Frost brownies while they are still warm.
- Cut into 16 slices and enjoy just one!
Recipe Notes
115 Calories
Healthy Garden Salad
Tuesday, 30 August 2016
| Servings |
people |
Ingredients
- 5 tbsp red wine vinegar
- 3 tbsp grapeseed oil
- 1/3 cup fresh cilantro chopped
- 2 limes juiced
- 1 tsp white sugar
- 3/4 tsp salt
- 2 cloves garlic
- 1 package (pound) frozen shelled edemame (green soybeans)
- 3 cups frozen corn kernels
- 1 pint cherry tomatoes quartered
- 4 green onions thinly sliced
- 1 can (15oz) black beans rinsed and drained
Ingredients
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Instructions
- In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
- Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans.
- Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
