Crockpot orange chicken (Less vinegar)

http://showmetheyummy.com/crockpot-orange-chicken/

This recipe has less vinegar and is better than the other one posted. Can also be cooked on the stove top.

Cashew Chicken amazing stuff!

Cashew Chicken (with a kick)
2 chicken breasts  cubed
1 tbsp cooking sherry* 
2 tbsp low sodium soy sauce
¼ cup oil
1/2-1 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)
3 green onions, sliced diagonally
2 cloves garlic, minced (about 1 tsp of jarred minced garlic)1/2 cup cashews, unsalted
toasted sesame seeds
lightly or unsalted cashews. 


sauce:
4 tbsp soy sauce
1 1/2 tbsp cornstarch
4 tsp sugar
2 tsp white vinegar

Combine 1 tablespoon soy sauce with the cooking sherry* in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. 

Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.  Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden,then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount. Add cashews. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice. ENJOY!

Chinese Beef and Vegetables

 Marinate Beef Pork or chicken for at least 30 minutes in the sauce prior to cooking. Cook vegetables separate adding in onion carrots and cabbage for more vegetables.  Add corn starch to meat and sauce after the meat is cooked in mixed in with cold water.  

1/3 cup oyster sauce

• 2 teaspoons Asian (toasted) sesame oil
• 1/3 cup sherry
• 1 teaspoon soy sauce
• 1 teaspoon white sugar
• 1 teaspoon cornstarch

• 3/4 pound beef round steak, cut into 1/8-inch thick strips
• 3 tablespoons vegetable oil, plus more if needed
• 1 thin slice of fresh ginger root
• 1 clove garlic, peeled and smashed
• 1 pound broccoli, cut into florets

Curried Vegetables and Quinoa over Rice

Curried Vegetables and Quinoa over Rice
1/2 Head Chopped Green Cabbage
1/2 yellow onion
1 Bunch of Broccoli
1 Zuchinni
1 Summer Squash
6  Mushrooms Sliced
1/2 Tsp Garam Massala
1/2 Tsp Turmeric
1 Tsp Penzy's Sweet Curry Powder
Cracked Pepper to taste
Garlic Salt to taste
1 Cup of Water

Steam the Cabbage and Broccoli until softened but not done.  Add the rest of the Sliced Veggies. Stir the Turmeric, Garam Masala, and Curry into the water and pour it over the vegetables.  Add in 1-2 cups cooked quinoa and simmer just until the vegetables are cooked but not over done.  Then serve over cooked rice.

OAMC Beef Mexi Rice

Beef Mexi Rice Recipe

Prep time: 20 minutes

Cook time: 20 minutes

Total time: about 40 minutes

Yield: 6-8 servings

Calories per serving: 313

Fat per serving: 10.5g

Ingredients

• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 TBS coconut oil
• 1 red bell pepper, finely chopped
• 1 lb lean ground beef
• 1/4 cup taco seasoning
• 3 cups cooked brown rice
• 1 cup fresh or frozen corn kernels (or can of corn, drained)
• 1 ( 14.5 oz) can of diced tomatoes with green chiles
• 1 1/2 cups cooked black beans (or can of black beans, drained)
• 1 lime, juiced
• 3-5 TBS Tapatio hot sauce to taste
• coarse salt (I used about 3 TBS)

Cooking Directions

1. Put the chopped onion, garlic and coconut oil in a large pot or wok. Cook on high for three minutes, stirring constantly. Add chopped bell pepper and continue stirring another three to five minutes until everything has begun to soften.
2. Add the ground beef and sprinkle with taco seasoning. Continue to cook on high, stirring occasionally, until beef is browned.
3. Mix in the rice, corn, tomatoes and beans. Add lime juice, hot sauce and salt to taste.
4. Continue stirring and cooking until everything is hot and steaming. Serve with lime wedges.

Cholesterol 34.8mg, Sodium 1885.13mg, Total Carbohydrate 31.28g, Dietary Fiber 6.62g, Sugars 4.77g, Protein 17.95g, WW Points Plus 7, WW Old Points 6

OAMC Tropical Chicken Burger

PIcture and Recipe from thehealthyfoodie.com

Tropical Chicken Burger

INGREDIENTS

• 300g chicken breast, meat only
• 1 red bell pepper, finely chopped
• 2 green onions, finely chopped
• ½ mango, peeled and cut into little cubes
• 1 jalapeno pepper, finely chopped
• 30g fresh coconut meat, grated (you could also use dry, unsweetened)
• ¼ cup coconut flour
• ¼ cup parsley, finely choped
• 1 egg
• ½ tsp black pepper
• ½ tsp Himalayan salt
Garnish Ideas
• Roasted Bell Peppers
• Mixed Greens
• Mango Relish

INSTRUCTIONS

1. Cut the chicken into small cubes and grind it in your food processor, on pulse, until it has the consistency of ground chicken.
2. Transfer to a large mixing bowl and add the rest of the ingredients. Mix with clean hands until all the bits and pieces are nice and uniformly distributed.
3. Divide the meat mixture into 4 servings and shape into patties. Set aside (you can also refrigerate the patties at this point and cook the at a later time)
4. Preheat your outdoor grill to high. Or, if you are making these indoors, preheat a non-stick pan sprayed with olive oil over medium-high heat.
5. Lower the heat to medium and place the patties on the grill (or in the pan) and cook for about 4-5 minutes per side, or until the patties are cooked through.
6. Serve immediately, over a bun if desired.

OAMC Shredded Chicken and Veggies

Paleo Shredded Chicken with Summer Veggies

Author/Source:

Christine @ onceamonthmeals.com

Ingredients:

• 2 Tablespoons coconut oil
  
• 1 cup onion, diced
• 8 cloves garlic, minced
• 8 cups zucchini, sliced
• 5 cups carrots, sliced
• 2 cups cherry tomatoes, halved
• 2 pounds boneless, skinless chicken, cooked and shredded
• 1/2 cup parsley, finely chopped

Directions:

In a large skillet, melt coconut oil over medium-high heat. Add onions and sauté until they begin to caramelize. Add garlic, zucchini, and carrots and cook until tender. Add cherry tomatoes and chicken and cook until warm. Top with parsley.

Freezing Directions:

Add mixture to freezer bag and lay flat to freeze. To serve: Thaw and reheat on stove or in the microwave.

Servings: 4