Category: Recipes

Orange Mandarin Chicken

Orange Mandarin Chicken

  • 2 teaspoons dark sesame oil
  • 16 ounces skinless (boneless chicken breast halves)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 11 ounces mandarin oranges in light syrup — undrained
  • 1/2 cup chopped green onions
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 1 teaspoon bottled minced garlic
  • 1/2 cup fat-free (less-sodium chicken broth)
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons cornstarch
  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.
  2. While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeño, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Applesauce Muffins

 

Applesauce Muffins

  • 1 1/4 cup Applesauce (Unsweetened)
  • 1/4 cup Honey
  • 2 tbsp canola oil
  • 1 Egg
  • 1 cup Whole Wheat Flour
  • 1 cup White Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg

  1. In a large bowl, beat together the applesauce, egg, oil, and honey. Set the bowl aside

  2. In a medium bowl, combine the flours, baking powder, baking soda, cinnamon, and nutmeg. Add this to the applesauce mixture, stirring just to moisten the dry ingredients. Stir in the raisins and divide the batter among the 12 greased muffin cups.

  3. bake the muffins in a preheated 375º oven for 20 minutes.

Easy Herbed Pork Tenderloin

Easy Herbed Pork Tenderloin

Pork tenderloin is a naturally lean white meat whose versatility (and quick cooking time) we love. It’s also a great source of absorbable iron and B vitamins. Look for organic pork or pork raised without antibiotics for the cleanest cuts. Fresh herbs provide simple seasoning; opt for buying poultry blend herbs, which will provide a mix of rosemary and thyme in one package (instead of buying two separate packages). This recipe makes a double serving of pork; you’ll use half of it the next day to top a lunch salad. We suggest buying poultry blend herbs, which will provide a mix of rosemary and thyme in 1 package (instead of buying 2 separate packages). Be sure to reserve half of the pork for the next day’s lunch. This recipe goes with: Winter Salad with Easy Herbed Pork Tenderloin

  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon minced garlic
  • 8 ounces pork tenderloin (trimmed)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray
  1. Step 1
  2. Preheat grill to medium-high.
  3. Step 2
  4. Combine first 4 ingredients in a ziplock plastic bag. Add pork, turning to coat. Refrigerate 30 minutes. Remove pork from bag; discard marinade. Sprinkle pork with salt and pepper. Place pork on grill grates coated with cooking spray; grill 16 minutes or until desired degree of doneness, turning occasionally. Remove pork from grill; let stand 5 minutes. Thinly slice. (Refrigerate half of pork for Day 2 Lunch.)

Chicken Sausage and Four Cheese Frittata

Chicken Sausage and Four Cheese Frittata

  • 2 tablespoons olive oil
  • 1/2 cup finely chopped yellow onion
  • 6 ounces sliced chicken sausage
  • 1 cup chopped kale
  • 6 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper (to taste)
  • 1/2 cup grated cheese (divided)

  1. Preheat the oven to 400° F and place an oven rack in the center of the oven.

    Heat a 10-inch skillet (cast iron or non stick works best) over medium heat. Add the oil and twirl the pan to evenly coat, making sure to coat the sides of the skillet. Add the onions, and cook for about 3 minutes, or until they wilt and are transparent. Stir in the sausage and cook for another two minutes, followed by the kale. Quickly whisk together the eggs, milk, salt, and pepper, and pour the eggs into the skillet. Using a spatula, move the edges of the eggs towards the center of the pan, stirring around the curds as they form. Gently stir in the cheese. Place in the oven to bake for about 10-15 minutes, or until the frittata is lofty and the center is no longer runny when you insert a knife. Remove from the oven, let it stand for a few minutes before slicing and serving.