Anyway, here’s a recipe I think all of you should try. It made a very filling and enjoyable dinner for Cody and I.
Sweet, Sticky, and Spicy Chicken
1 tbsp of brown sugar
2 tbsp of honey
1/4 cup of soy sauce
2 tsp of chopped, fresh ginger root (I grated the ginger root – so much easier, and finer)
2 tsp of chopped garlic
2 tbsp of hot sauce
salt and pepper to taste
4 boneless, skinless chicken breast halves, cut into 1/2 inch strips
1 tbsp of oil
Mix together brown sugar, honey, soy sauce, ginger, garlic, and hot sauce in a small bowl (I did this while the chicken was frying)
Lightly salt and pepper chicken strips – if desired
Heat oil in a large skillet over medium heat, Add chicken strips and brown on both sides (when the chicken was almost finished, I added chopped onion to the pan). Pour the sauce over the chicken (at this point, right before putting the sauce in the pan, I added a lot of green pepper slices and mushrooms). Simmer uncovered until the sauce thicken, 8 to 10 minutes.
I found that it was taking a lot longer for the sauce to thicken – but I was ok with it being a little “brothy”, for lack of a better term. I cooked up a cup of rice and served the chicken concoction over top. Amazing! A new staple over here – so quick and easy. Plus, we love when our meals make left-overs.
And this was relatively healthy! I’m not sure if you could/would try and figure out how to reduce the sugars in the sauce – a more creative, seasoned cook might know how to. If you have one serving of the original recipe, it’s approximately 232 calories (not including the substitutions I made with veggies – which only helps!).
I decided not to blog this weekend. I had some work to do, plus I’m in the process of setting up Winter Wonderland in my apartment. There’s no snow (yet!) but Christmas cheer is going to come one way or another in our home.
During my adventures in cleaning and reorganizing, I came across my recipe box. I have a TON of different recipes in there, but in the spirit of good health and eating right, I thought I would share a healthy recipe with everyone. I do use splenda in place of sugar, but if you don’t, that’s ok too!
If you happen to use the recipe, let me know how it turns out! And if you do use the recipe, remember I’m the cooking goddess you got it from! ;)
Rhubarb and Raspberry Cake
2 cups of fresh rhubarb, chopped
2 cups of fresh or frozen raspberries, thawed
1/2 cup of splenda
1 package of sugar free Jell-o Raspberry Jelly Powder
1 package (2 layer size) white cake mix (I usually look for one with the lowest amount of calories and sugar)
1 cup of water
1/3 cup of butter, melted
1 cup of whipped cream topping (I, again, look for calorie reduced whipped topping. Or omit altogether. This cake is great on it’s own!)
Heat oven to 350°F.
Place rhubarb and raspberries in a 13×9-inch baking dish sprayed with cooking spray. Sprinkle fruit with sugar and dry jelly powder.
Stir cake mix, water and butter with fork just until cake mix is moistened. DO NOT OVER MIX!! Pour over fruit. Spread to completely cover fruit. note: the batter should be chunky and have parts that do not look ‘wet’. If you over mix the batter, you will have hot fruit on the bottom and a fluffy cake on top. They will end up separating.
Bake for 45 minutes or until cake is golden brown. Serve warm with whipped topping.
This cake is also very good cold. Cool cake completely and refrigerate until ready to serve.
To help with portion control, these can be made into smaller cakes, or “cupcakes”. Instead of putting into a cake pan, line a muffin tin with paper (I’ve never used these) or metal wrappers and separate fruit and cake batter accordingly. Be sure to watch the cake so that it does not burn (adjust time accordingly).