Lettuce Wraps

Ingredients:

1lb ground chicken breast
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Directions:

1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.

2. Meanwhile, in a microwave safe bowl, combine soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3 Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Sweet & Sour Chicken

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

Directions :

Start by preheating your oven to 325 degrees. Cut chicken into bite sized pieces.

Add salt and pepper to cornstarch. Coat chicken piece in this mixture.

Heat 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.

Place the chicken in a 9x13 greased baking dish. Mix all the sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.

Bake for 30-45 min, turn chicken every 15 min or so.

Taquitos, Guacamole, and (cheater) Spanish Rice

TAQUITO RECIPE:

Ingredients

1 tablespoon olive oil, more for brushing rolled tortillas
1 cup chopped onion
2 cloves garlic, chopped
2 teaspoon ground cumin
2 teaspoon paprika
1/2 teaspoon sea salt
1/4 cup chopped cilantro

chipotle sauce to taste
2 cups shredded cooked chicken meat
2 cups chicken broth
12 (6-inch) corn tortillas
1 cup cheese: shredded Monterey jack or cheddar

Method

Preheat oven to 425°F

Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika, salt and chipotle sauce. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.

Bring the chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread about 2 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.

GUACAMOLE 

Avocado lightly smashed

diced tomato

diced red pepper

chopped cilantro

salt & pepper

cumin

lime juice

mix it all together and just adjust the seasoning to your personal preference

SPANISH RICE RECIPE

(I use a rice cooker)

Mix rice with some fresh salsa. Add chicken broth to the max line for the amount of rice you are cooking. Easy and quick 'Spanish" rice

Butter Chicken (From Eat, Shrink, Be Merry)

2 tbsp butter
1 cup chopped onions
2 tsp minced garlic
1 tbsp grated gingerroot
1 tsp chili powder
1/2 tsp ground tumeric
1/4 tsp cinnamon
1 can diced tomatoes, undrained
2 tbsp tomato paste
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 whole cooked rotisserie chicken, skinned removed and meat cut up
1/3 cup ligh (5%) cream
1/4 cup light sour cream or plain yogurt
1 tbsp minced fresh cilantro
hot, cooked basmati rice (optional but I always use it)

Melt butter in a deep, 10 inch skillet over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, turmeric, and cinnamon. Cook for another minute. Add undrained tomatoes, paste, brown sugar, salt and pepper. reduce heat to low, then cover and simmer for 10 minutes, stirring occassionally.

Add cut up chicken, cream and sour cream. Simmer, uncovered for 5 minutes. Remove from heat and stir in cilantro. Serve over the basmati rice.

Chicken Strips

Ingredients

1/2 cup shredded, sweetened coconut
2 tbsp sesame seeds
1/2 cup unseasoned dry bread crumbs
2 egg whites
2 tsp sesame oil
1 1/2 pound chicken (or turkey) breast, cut into 1/2 inch-wide strips
non-stick cooking spray (Pam)

Dipping Sauce

1/2 cup plum sauce
1/3 cup unsweetened pineapple juice
1 1/2 tsp mustard and cornstarch

Directions:

Place coconut and sesame seeds in a dry skillet over medium heat. Cook until golden brown, stirring frequently. Transfer toasted coconut and sesame seeds to a pie place. Add bread crumbs and mix well.

Place chicken (or turkey) strips in a large bowl. In a small bowl, lightly beat egg whites and sesame oil. Pour over chicken (or turkey) and mix until all pieces are coated. Working one at a time, roll turkey trips in coconut mixture. Place on a large baking sheet that has been sprayed with non-stick spray. Repeat with remaining strips and coconut mixture. Spray tops of strips with a light coating of non-stick spray.

Bake at 425 for 10 minutes. Remove from oven and turn pieces oer. Spray other side with a light coating of non-stick spray. Return to oven and bake for 5 more minutes.

While strips are cooking, prepare sauce. Combine plum sauce, pineapple juice, mustard and cornstarch in a small saucepan. Cook over medium heat until sauce is bubbly and thickened.