Garlic Teriyaki Edamame

Last night’s salmon left much to be desired, but I’d be doing you all a disfavor not talking about the edamame we had alongside.

First off, edamame are fun – you can eat them with your fingers without being frowned upon, they fun to suck out of the pods, and let’s not forget the amazing nutritional value behind them.

Usually pan seared and sprinkled with sea salt, you’ll find these little gems in most Asian restaurants.  We, however, had them at home last night and they were amazing.

The sauce really deserves all the credit.  A little garlic, teriyaki, and brown sugar goes a long way.  Once the pods are all tossed and covered in the goodness, sprinkle the bowl with some sesame seeds for the added flare and sense of “fancy”.  When you combine it all together, you are left with the perfect combination of sweet and salty.

Garlic Teriyaki Edamame

Garlic Teriyaki Edamame

What You Need:

• 1⁄4 c water
• 3 cloves garlic, minced
• 16 oz package frozen edamame, in the pod
• 1⁄4 c teriyaki sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• Sesame seeds

How You Do It:

1. Bring the water and garlic to a boil in a medium saucepan over high heat.
2. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes.
3. Reduce the heat to medium and stir in the teriyaki sauce, brown sugar, and vinegar.
4. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes.
5. Sprinkle with sesame seeds to serve.

Garlic Teriyaki Edamame recipe adapted from Kitchme.com. 

Slow Cooker Honey Garlic Chicken

Here’s another one of those recipes that takes 5 minutes to prepare the night before and 30 seconds to set the slow cooker the next morning.  I tossed this one together Sunday night, let it sit in the refrigerator overnight, set the timer on the slow cooker before I left for work yesterday, and when we got home, not only was dinner ready, but the house smelled amazing!

Whip up a quick sauce with ingredients most of which you probably have on hand, toss it over some chicken thighs (though if you prefer, you could probably use breasts), and shred it when you get home – it’s that easy.  The sauce has that garlic-honey flavor we all (or at least we all should) love and though there’s some onion and red pepper flake in there, you’d never know – in fact, I might even kick it up another notch with the red pepper flakes next time.  And don’t be shy about adding that blackberry jam – it adds a certain sweetness and cuts the sharp garlic, onion, and soy – but doesn't make it too sweet even when paired with the honey.

I served this over some rice noodles and spinach, but this would surely make some good sliders for an upcoming party, say Super Bowl?

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

What You Need:

• 3 lbs boneless, skinless chicken thighs
• 1/2 c honey
• 1/2 c low sodium soy sauce
• 1/4 c blackberry spreadable fruit
• 1/4 c hoisin sauce
• 2 tbsp olive oil
• 3 cloves garlic, pressed
• 1/2 onion, diced
• 1 large pinch red pepper flakes
• 3 tbsp cornstarch + 3 tbsp cold water

How You Do It:

1. In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes.
2. Add chicken to bottom of slow cooker basin and top with sauce.
3. Cook on low 6-7 hours.
4. Using tongs, break apart the cooked chicken – this should happen very easily.
5. Combine cornstarch and water and add to slow cooker.  Carefully mix to combine, cover, and crank the heat to high for about 15 minutes until the sauce has thickened.

Slow Cooker Honey Garlic Chicken adapted from JustATaste.com.

Honey-Ginger Glazed Salmon

Happy New Year, everyone!

I must say, it’s been a while since anything coming out of the kitchen was blog-worthy.  Probably cranked out some decent stuff in the last month or two if you ask my husband, but nothing I could rant or rave about.

Until last night… which I presume makes a good start for 2014.  Since everyone (including us) goes for a healthy start to the New Year, here’s a really easy and really healthy salmon recipe to start the year off right.

The best thing about this was not only did I have all the ingredients on hand, but it used some of our most prized flavors, and they really shined through.  The honey, ginger, and garlic married perfectly together to balance with the salmon and provided a great, but not too overbearing, flavor with a splash of acid from the lemon juice to cut the sharpness.

I served this over a whole-wheat couscous with peas and mushrooms – which soaked up some extra glaze and added a nice balance of protein, carb, and vegetable.  A good win to kick of the New Year indeed.

Wishing for only good things in 2014…

Honey-Ginger Glazed Salmon

Honey-Ginger Glazed Salmon

What You Need:

• 1/3 cup honey
• 1 tbsp lemon juice
• 1 tbsp warm water
• ¾ tsp grated peeled fresh ginger
• 1 garlic clove, minced
• 2 (6-ounce) salmon fillets

How You Do It:

1. Preheat oven to 375°.
2. Combine honey, lemon juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended.
3. Pour honey mixture into a small baking pan; arrange fish in pan, skinned side up, and let stand 20 minutes.
4. Turn fish over, baste with marinate, and bake at 375° for 15 minutes.

Honey-Ginger Glazed Salmon recipe adapted from Cooking Light.

Ramen Vegetable Lo Mein

Sometimes the best cure for a rough day is dinner with friends.  So when I got a text from a girlfriend that she was going to be around tonight and wanted a hug, I offered to ease up the rest of the of the night with dinner at our place. 

Knowing I had to make a meat-free meal (she’s a Chopra, look it up!), I stopped at the store on my way home to pick up some vegetables to make a stir-fry and remembered yet another pin for a recipe using Ramen noodles. 

I couldn't believe how quickly the HUGE bowl of stir-fried vegetables and noodles cleared.  While I thought the meal was just mediocre, apparently I was in the minority.  I thought the sauce I used was a little sweet and could have used a hit of red pepper flakes, my dinner “guests” said not to tweak a thing. 

So, here’s the recipe, without tweaking a thing.

Ramen Vegetable Lo Mein

 

Ramen Vegetable Lo Mein

What You Need:

• 4 packages Ramen noodles
• 2 tbsp sesame oil
• 1 large onion, thinly sliced
• 1 package shredded carrots
• 1 package broccoli florets
• 3 large cloves garlic, pressed
• 1 c chicken broth
• ½ c teriyaki sauce (I used this)

How You Do It:

1. Boil noodles according to package, discarding seasoning packet.  Drain and set aside.
2. Meanwhile, heat sesame oil in large skillet.  Add onion and sauté until slighted softened.  Add broccoli and carrots and continue to sauté until tender.
3. Add garlic and sauce, stirring to combine and soften garlic.
4. Add noodles and chicken brother, toss to combine and heat through.

Slow Cooker Teriyaki Chicken Wraps

School is over here in Jersey which means the hubs is on summer vacation.  Read: I'm home and bored and need entertaining.  Enter: old roommate looking to burn vacation days with a suggestion to head to Atlantic City.  My husband can't resist.  So off they went.

Since I had no idea what time they would be back and I had a beating session with the trainer at the gym, last night I popped some ingredients into the slow cooker and set it this morning to be ready when I got home from the gym.

This shredded chicken makes the best wraps ever.  Especially with my favorite lettuce alternative:  broccoli slaw.  The sweet and saltiness of the chicken mixed with the crunch of the slaw and a little hoisin (or as I call it, poison), these wraps are a mess to eat, but well worth the sticky fingers.

Slow Cooker Teriyaki Chicken Wraps

Slow Cooker Teriyaki Chicken Wraps

What You Need:

• 3 lbs boneless, skinless, chicken thighs
• 1/2 c teriyaki sauce (I used this)
• 1 tbps freshly grated ginger
• 4 large cloves garlic, pressed
• 1 tbsp sesame seeds
• tortillas
• broccoli slaw
• hoisin sauce

How You Do It:

1. Spray basin of slow cooker with cooking spray.  Add chicken.
2. In a small bowl, combine sauce, ginger, and garlic.  Pour over chicken and toss to coat.
3. Cook on low, 7-8 hours.
4. Shred using tongs, add sesame seeds, and toss to combine with remaining sauce from cooking.

How You Eat It:

• I spread a little hoisin in the middle of a tortilla, top with slaw, and chicken.  Wrap!

Slow Cooker Teriyaki Chicken Wraps recipe adapted from Betty Crocker.

Orange-Basil Chicken

Meet my basil plant:

Basil!

While it might not look like more than a basil plant to you, you must understand - I cannot keep plants alive.  My mother-in-law buys me a fresh basil plant every year and I almost always kill it off.  The first year she pitied me when I killed off the first one and came later in the season with a second, I then killed as well.   Last year, while we were away cruising the Mediterranean on our honeymoon, my basil plant stayed with my MiL, which was a treat, as when we got back, it had doubled, yes doubled, in size!  She really knows how to keep 'em healthy! 

So this year when she came over for our Memorial Day BBQ, she brought me my plant - and lo and behold, it's growing like crazy!  So with all this basil, I started on my search for basil-infused recipes that didn't include red sauce - something non-Italian.

Insert tonight's dinner - while the basil wasn't at the forefront (and honestly, I could have used more), this was a great balance of orange, soy, ginger, and basil.  The fresh broccoli added a nice crunch and the rice soaked up the sweet, yet salty sauce.

A good use for basil - but yes, stay tuned, we'll get my favorite bolognese and pesto recipes eventually.  Until then, say a prayer (if you believe in that sort of thing) for the well-being of my basil plant!

Orange-Basil Chicken

Orange-Basil Chicken

What You Need:

• 4 boneless, skinless chicken breasts, cubed
• 3 tbsp cornstarch, divided
• 2 small broccoli crowns, cut into pieces
• 2 tbsp olive oil, divided
• 3/4 c orange juice
• 5 tbsp soy sauce
• 1/4 c honey
• 3 tbsp grated fresh ginger
• 1/4 c chopped fresh basil
• 1 tsp grated orange rind

How You Do It:

1. Toss chicken with 2 tbsp cornstarch, and set aside.
2. Sauté broccoli in 1 tbsp hot oil in a large skillet, stirring occasionally until crisp-tender, remove from skillet and set aside.
3. Sauté chicken pieces in remaining 1 tbsp hot oil, stirring occasionally, 8 minutes or until done. Reduce heat to medium.
4. Whisk together orange juice, soy sauce, honey, ginger, and remaining 1tbsp  cornstarch. Add orange juice mixture and broccoli to chicken, and cook, stirring occasionally until sauce is thickened. 
5. Stir in basil and orange rind.

Orange-Basil Chicken recipe adapted from MyRecipes.com.

Orange Teriyaki Beef and Noodles

I rarely serve dinner in a bowl.  The hubs doesn't so much love when I do and sometimes it makes dinner feel less like dinner.  I know, strange.  Anyway, tonight's dinner - perfect for a bowl. 

I also rarely make a recipe that calls for beef strips.  My husband and I prefer our beefed cooked to different doneness and it's hard to get it rare enough for him and acceptable enough for me at the same time without the grill.  Tonight's dinner - beef strips.

And finally, I rarely make a dinner with a known ingredient not favorable to one of us.  Case in point: snow peas.  Tonight's dinner - snow peas.  (Thankfully, the hubs will kindly push them aside and offer them up once done.)

All that aside, this dish was really good!  A little sweet from the orange marmalade, a little salty from the teriyaki and broth, and a little saucy for, well, a saucy dish!   You could probably do this with chicken and any veggies you prefer - if I make it again, I will use broccoli (to please the husband) and mushrooms (also to please the husband).  Needless to say, a quick and easy midweek meal.

Orange Teriyaki Beef with Noodles

Orange Teriyaki Beef and Noodles

What You Need:

• 1 lb beef sirloin strips
• 1 3/4 c beef broth
• 1/4 c teriyaki sauce (I used Mr Yoshida's Classic)
• 2 tbsp orange marmalade
• pinch red pepper flakes
• 1 1/2 c snow peas
• 3 oz uncooked egg noodles (I used these)

How You Do It:

1. In a large skillet with a lid, cook beef until brown, 2-4 minutes.  Set aside and cover to keep warm.
2. Add broth, teriyaki, orange marmalade, and red pepper flakes to skillet.  Bring to a boil.  Add snow peas and noodles, cover and cook over medium heat 5 minutes.
3. Add back in beef and stir to combine.  If necessary, add a roux to thicken.

Orange Teriyaki Beef and Noodles recipe adapted from Betty Crocker.

Not-So-Bourbon Bourbon Chicken

I must preface this by stating there is no bourbon in this recipe, but to many your probable dismay.  Sorry.  I must also say, I can't say as if I know what actual bourbon chicken tastes like, but this was pretty darn good.  I suppose I would just call it "some sort of Asian-style chicken", as it had those flavors, none of which were actual bourbon. 

With a combination of ingredients you are bound to have on hand already, this is a quick fix for take-out, where yet again, you control the sodium and the ingredients in general.  While the original recipe called for chicken thighs, I chose chicken breasts since they are a bit better for us.  I also used Splenda instead of actual sugar.  The sauce was very flavorful and the sauteed onions and garlic really make this dish.  Serve this up with some steamed broccoli and rice and you've got what you would normally get when the delivery shows up!

Oh, and mom?  No need to double the sauce - there was plenty!

Not-So-Bourbon Bourbon Chicken

Not-So-Bourbon Bourbon Chicken

What You Need:

• 3 large chicken breasts, cut into bite-size chunks
• 2 tbsp oil
• 1 onion, diced
• 3 large garlic cloved, minced
• 6 packets Splenda (or 1/4 c sugar)
• 1/4 c soy sauce
• 2 tbsp ketchup
• 1 tbsp vinegar (I used white wine vinegar because it's what was in my pantry)

How You Do It:

1. Saute onions in oil until golden. 
2. Add chicken and garlic, and cook until chicken is no longer pink.
3. In a small bowl, combine sugar, soy sauce, ketchup, and vinegar.  Once chicken is fully cooked, add sauce to pan, toss chicken to coat, and let simmer until the sauce naturally thickens.

Not-So-Bourbon Bourbon Chicken recipe adapted from KeyIngredient.com.

Slow Cooker Asian Shredded Beef

Last night was one of those nights where I was ever-so-thankful for my slow cooker.  The night before, I had prepped dinner so I could get up, set the timer, and forget about preparing dinner when we got home from the gym.  And, when we walked in the door at 8:45p, I was even more thankful.  The slow cooker did all the work – I simply had to make some rice (which I set in my rice cooker before heading to the gym) and BAM, dinner was ready.

Three Thanksgivings ago my now-sister-in-law made the most amazing beef short ribs in her slow cooker.  This shredded beef recipe reminded me a lot of that recipe.  Five-spice, garlic, soy, honey – all the same flavors that go into her short ribs recipe – and the sauce was just about the same (maybe because we got the recipes off the same site?).

This was great over rice – would be amazing over potatoes.  A different twist on your standard pulled beef.

Slow Cooker Asian Shredded Beef

Asian Shredded Beef

What You Need:

• 3 ½ lbs. boneless beef roast
• 2 tsp Chinese 5-spice powder
• 6 cloves garlic, minced
• 1/2 c  soy sauce
• 1/2 c  hoisin sauce
• 6 tbsp ketchup
• 6 tbsp honey

How You Do It:

1. Place beef in bottom of slow cooker insert.
2. Sprinkle with five-spice powder.
3. Top with minced garlic.
4. In small bowl, combine honey, ketchup, soy, and hoisin.  Pour over beef.
5. Cook on low 8-9 hours.  Shred with tongs.

Slow Cooker Asian Shredded Beef recipe adapted from A Year of Slow Cooking.

Orange Chicken with Asparagus

"It takes kind of like orange chicken from the Chinese restaurant," the hubs said tonight over dinner.  Success!

While take-out orange chicken usually is deep fried in sticky sauce with over-steamed broccoli, this version is sauteed and has a sauce, but nothing oh-so-sticky.  With a hint of sweet heat from the orange, honey, and red pepper flakes, the orange flavor shines through.  And, the asparagus is still a little crisp and adds a little crunch and green to the dish.  And maybe the best part... it takes no time to cook and is done all in one big skillet.

Another make-your-own-take-out for the books...

Orange Chicken with Asparagus

Orange Chicken with Asparagus

What You Need:

• 1 1/2 tbsp sesame oil
• 3 boneless chicken breasts, cubed
• 1 bunch asparagus, trimmed and cut into 1" pieces
• 3 garlic cloves, pressed
• pinch red pepper flakes, to taste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame seeds
• juice and zest of one orange

How You Do It:

1. Heat oil in large pan.  Add chicken, garlic, and red pepper flakes.  Cook until just slightly pink inside.
2. Add asparagus to pan and cook until desired tenderness and chicken no longer pink.
3. In small bowl, combine soy sauce, honey, sesame seeds, and juice and zest of orange.  Add to pan, stir to combine, and heat through.

Orange Chicken with Asparagus recipe adapted from FitnessMagazine.com.

Sesame Chicken Tenders with Creamy Parmesan Orzo & Asparagus

Both of tonight's recipes I found on Pinterest.  Some would say I'm addicted... I just say I use it as inspiration!

These chicken tenders are moist and have a slight sesame flavor.  I don't often like to cook with sesame oil, as I feel it has a pretty strong flavor, but with a mere two teaspoons for an entire package of chicken tender (my package had 11, for those of you counting at home), it really wasn't too over-powering.

And the orzo, oh the orzo.  I love asparagus.  I do.  And if you liked (or even tried!) the Cheezy Broccoli Orzo you too will like this one.

A quick and easy dinner for sure.

Sesame Chicken Tenders

Sesame Chicken Tenders with
Creamy Parmesan Orzo & Asparagus

What You Need:

• 1 package chicken tenderloins
• 2 tsp sesame oil
• 2 tsp soy sauce
• 6 tbsp sesame seeds
• 4 tbsp panko
• olive oil spray

How You Do It:

1. Preheat oven to 425°. Spray a baking sheet with non-stick oil spray.
2. Combine the sesame oil and soy sauce in a large Ziploc bag.
3. Combine the sesame seeds and panko in bowl.
4. Place chicken in bag with the oil and soy sauce and toss to coat, then into the sesame seed mixture to coat well. 
5. Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 10 minutes. 
6. Turn over and cook another 5 minutes longer or until cooked through.

Creamy Parmesan Orzo & Asparagus

What You Need:

• 1 c orzo
• 1 bunch asparagus, trimmed and cut into bite-size pieces
• 1 tbsp butter
• 1/4 c milk
• 1/4 cup grated Parmesan cheese

How You Do It:

1. Bring a large pot of water boil over medium heat.
2. Cook the orzo 5 minutes.
3. Add the asparagus to the same pot and cook until orzo and asparagus are tender.
4. Drain and return to the pot.
5. Quickly add the Parmesan, milk, and butter and stir until butter and cheese is melted and mixed in completely. 

Sesame Chicken Tenders adapted from SkinnyTaste.
Creamy Parmesan Orzo with Asparagus adapted from Sugar and Spice by Celeste.

Chicken and Vegetable Lo Mein

Since this week I will be away Monday night, Wednesday night, and possibly even Tuesday night for a tv commercial shoot, I wanted to be sure there were plenty of leftovers to keep the hubs fed while I'm away this week.

Tonight's dinner did just that -- this recipe made about 6 portions of what was a delicious combination of chicken, pasta, and vegetables, all with an Asian-like sauce.  A good make-at-home, healthier version of Lo Mein.  Jam-packed with veggies, you can pick and choose your favs and make this your way.  I learned tonight that while my husband doesn't love corn, he definitely does not like baby corn.  Next time, I'll do him a favor and leave them out.  

With our bellies full and four packages in the refrigerator  I think he'll have enough to suffice while I'm shooting the next best Brother™ P-touch® commercial.

Chicken and Vegetable Lo Mein

Chicken and Vegetable Lo Mein

What You Need:

• 1/2 box thin spaghetti
• 3 tbsp hoisin sauce
• 1/4 c chicken broth
• 2 tbsp soy sauce
• 2 tsp toasted sesame oil
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 1 tbsp finely chopped fresh ginger
• 1 medium onion, halved lengthwise and thinly sliced
• 1 package sliced mushrooms
• 1/2 c thinly sliced carrots
• 1 c broccoli florets
• 1 c sugar snap pea pods, halved
• 1 (15-ounce) can Chinese baby corn, drained and cut in thirds
• 3 large chicken breasts, cut into small chunks

How You Do It:

1. Cook the noodles according to the package directions until just tender. Drain and set aside.
2. In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Set aside.
3. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet. Stir-fry the ginger and onion for 2 minutes until onions are tender.
4. Add the mushrooms and carrots and stir-fry 2 minutes more.
5. Add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a large bowl.
6. Heat the remaining tablespoon of oil in the pan. Add chicken and stir-fry it until no longer pink. Add the cooked noodles, vegetables, and sauce. Lightly toss the mixture until heated through, about 3 minutes.

Chicken and Vegetable Lo Mein recipe adapted from Fun Family Magazine

Sesame Chicken

Thanks to my sister-in-law and brother-in-law, tonight's dinner is being brought to you by one serious hangover.  Last night they threw an amazing wine party and today I paid for it.  And, nothing helps a hangover like some Chinese food.  However, takeout can get pretty fattening, so I bring you some make-your-own-takeout: Sesame Chicken.

I will admit - this sesame chicken does not have the deep-fried, sticky, ooey-gooey sauce, nor does it have the true "sesame chicken" flavors.  It was, however, delicious.  The orange marmalade and soy sauce flavors really shine through and don't be afraid of all those red pepper flakes - not much of a kick at all.  Certainly one to be filed in my "make-your-own-takeout" folder for another night.

Thanks, Tricia and Ed, for another amazing wine party!

Sesame Chicken

Sesame Chicken

What You Need:

• 3 boneless, skinless chicken breasts, cubed
• 2 tbsp soy sauce
• 2 tbsp orange marmalade
• 1 tbsp white wine
• 1/2 tsp crushed red pepper flakes
• 1/2 c flour
• 2 tbsp sesame seeds
• 2 tbsp butter, melted

How You Do It:

1. In a large Ziploc bag, combine soy sauce, orange marmalade, wine, and crushed red pepper flakes. Toss in the chicken cubes and marinate in refrigerator up to 1 day.
2. Combine flour and sesame seeds in separate large Ziploc bag.  Drain chicken and toss in flour mixture to lightly coat.
3. Spread chicken cubes on large rimmed baking tray.  Drizzle with melted butter.
4. Bake at 375* for 10 minutes.  Turn chicken and bake additional 10 minutes.

Sesame Chicken recipe adapted from Melissa d'Arabian at Foodnetwork.com.

Hoisin Pineapple Chicken Stir Fry

Tonight there was a culinary "situation" in our kitchen: we are out of garlic.  Not quite sure how that happened, as last week we had not one, not two, but three heads of garlic in our garlic keeper.  Nonetheless, the cooking went on, sans garlic.  Next time this recipe deserves two cloves.

Now, on to dinner.  I'm a big fan of fruit in my savory dishes.  I like pineapple on my pizza, craisins in my salad or couscous, raisins on my celery and peanut butter.  I also like snap peas, much to my husband's dismay.  But he's a good man and will eat them every once and a while.  My husband, on the other hand, likes hoisin sauce, and I will tolerate it in moderation.  (Yes mom, tonight I cooked with "poison sauce".)  Tonight - snap peas and hoisin.

This was a good combination of veggies, lots of veggies in fact, the sweetness of the pineapple, and a nice twist with the hoisin sauce.  A nice bed of rice would make a complete meal, but it was already too late at our house for the additional carbs.

(Check out the nod to my Minnesota peeps - my MN-shaped spoon rest with the Golden Gopher "M" painted on in the right corner of the photo.  GO GOPHERS! RAH!)

Hoisin Pineapple Chicken Stir Fry

Hoisin Pineapple Chicken Stir Fry

What You Need:

• 3 tbsp hoisin sauce
• 1 1/2 tbsp soy sauce
• 1 can pineapple chunks, drained, reserving 3 tbsp juice
• 1 pinch red pepper flakes
• 2 boneless, skinless chicken breasts, cut into small cubes
• 2 tsp oil
• 2 c sugar snap peas
• 1 orange bell pepper, sliced
• 2 cloves garlic, minced

How You Do It:

1. Combine hoisin, soy sauce, 3 tbsp pineapple juice, and pepper flakes and set aside.
2. Heat oil in large pan.  Add chicken and cook until no longer pink.
3. Add bell pepper and and peas.  Saute until soft.
4. Add garlic and saute 1 minutes.
5. Add reserved pineapple chunks and sauce, and toss to coat.  
6. Bring sauce to a boil.  As soon as the sauce starts to thicken, remove from heat, tossing to ensure everything is coated.

Note: I added the garlic to the recipe -- next time, I too will use garlic!

Hoisin Pineapple Chicken Stir Fry recipe adapted from Jenn's Food Journey.

Teriyaki Turkey Lettuce Wraps

I don't love cooked carrots.  Just ask my mother - I would and still (almost always) pick out the cooked carrots.  However, when I came across this healthy, five-ingredient recipe for lettuce wraps jam-packed with carrots, I thought I'd give them another try.

Let me be honest... there were a lot of carrots in this recipe.  A lot, a lot.  Now, I will also be honest and tell you I didn't hate them.  I did, however, pick some out.  There were just too many.  Next time, less carrots.

I also only had romaine lettuce in the house.  Not so easy to hold the meat, so next time, boring ol' iceberg will have to do.

I'm not ready to give on on this one quite yet.  It was super easy, super inexpensive (note I did not call it "cheap", mom!), and really quite healthy.  The way you see it below is how I would make it next time:

Teriyaki Turkey Lettuce Wraps

Teriyaki Turkey Lettuce Wraps

What You Need:

• 1 lb ground turkey
• 1/2 large onion, diced
• 5 oz (1/2 bag) shredded carrots
• 1/3 c teriyaki sauce
• Iceberg lettuce

How You Do It:

1. Heat a large skillet with 1 tablespoon oil.  Add ground turkey and onion, breaking up and cooking until turkey is no longer pink, about 5 minutes.
2. Add 1/4 c water and carrots, cover and cook 5 minutes or until carrots are soft.
3. Add teriyaki sauce and heat another 5 minutes.
4. Serve in lettuce cups.

Teriyaki Turkey Lettuce Wraps recipe adapted from EveryDay with Rachael Ray.

Garlic Turkey-Broccoli Stir-Fry

Here's a make-your-own-take-out recipe for the books.  While everyone loves Chinese food, it doesn't always come with the healthiest of ingredients and/or preparations.  This recipe, however, is not only delicious, but easy to make and quite healthy.  Lean turkey tenderloin accompanied by fresh veggies and a light sauce, make for a balanced and healthy entree.  I served mine with some brown rice.

Garlic Turkey-Broccoli Stir-Fry

Garlic Turkey-Broccoli Stir-Fry

What You Need:

• 2 tsp sesame oil, divided
• 1 (1 lb) turkey tenderloin, cut into thin strips
• 1 cup chicken broth (I used fat-free, reduced sodium)
• 4 large garlic cloves, pressed
• 1 1/2 tbsp cornstarch
• 1/4 tsp crushed red pepper flakes
• 1 bell pepper, cut into thin strips (I used orange)
• 2 cups fresh broccoli florets
• 1 (8 oz) can diced water chestnuts, drained
• 2 tbsp soy sauce (I used low sodium)

How You Do It:

1. Combine broth, garlic, cornstarch, and red pepper flakes.  Stir until cornstarch dissolves and set aside.
2. Heat 1 teaspoon sesame oil in large skillet until hot.  Add turkey and stir-fry until cooked through, about 5 minutes.  Remove from pan and set aside.
3. Add remaining teaspoon sesame oil to skillet and add pepper strips and broccoli.  Stir-fry until slightly tender, about 3-4 minutes.
4. Add water chestnuts and stir-fry another 1 minute.
5. Stir broth mixture and add to skillet, along with soy sauce, turkey and remaining juices.
6. Bring to a boil; cook 1-2 minutes or until thickened.

Garlic Turkey-Broccoli Stir-Fry recipe adapted from: MyRecipes.com 

Teriyaki Turkey Meatballs

One of my husband's favorite meals (which I must admit I don't make all that often due to my affinity for trying new recipes) is a meatball recipe.  Not your average meatballs-in-red-sauce recipe, but one with lots of garlic.  When I came across this one, I knew it would be a winner.  Garlic and ginger - two of our favorite flavors.  What could be wrong?!  So tonight, I gave it a try...

But before you read much further or try this one yourself, there is one thing you must remember when studying and/or trying any of the recipes I post:

I use a ton of garlic.  When a recipe calls for garlic, I usually at least double it.  So when you see the amount of garlic listed in the posts, the quantity is the actual amount I used, not what was originally sited.  Therefore, use the amount of garlic you like -- or go big and use what I do.  If you're anything like us, you won't be sorry!

Now then...

Teriyaki Turkey Meatballs

Teriyaki Turkey Meatballs


What You Need for the Meatballs:

• 1 1/4 lb. ground turkey
• 3 large clove garlic, minced
• 2 tsp fresh ginger
• 1/4 cup chopped Italian Parsley
• 1/2 tsp  ground allspice
• 1/4 cup egg substitute
• 1/4 cup plus 2 tbsp. panko breadcrumbs

What You Need for the Sauce:

• 2.5 tbsp rice vinegar
• 2 tbsp brown sugar
• 2.5 tbsp water
• 2 tbsp low-sodium soy sayce
• 2 tbsp vegetable oil
• 1 tablespoon flour
• 2 tsp fresh ginger
• 3 large cloves garlic, minced

How You Do It:

1. Preheat oven to 350*.
2. Add all ingredients for the meatballs in a large bowl and, using your hands, mix to combine.  Using about 2 tbsp (or the amazing meatball shaper I got as a wedding gift) form meatballs and place on baking sheet.
3. Bake 15-20 minutes or until cooked through.
4. Meanwhile, whisk all sauce ingredients together in a saucepan.  Simmer until slightly thickened.
5. Once meatballs are cooked, place into saucepan and cover with sauce.  

Teriyaki Turkey Meatballs recipe adapted from Tracey's Culinary Adventures