Wednesday, June 29, 2011

I'm Hummmm .... gry

The task of deciding what's for dinner never fails to be challenging.  I think it gets tougher whenever you ask yourself "what sounds good tonight".  I usually ask that to Mark and last night his response was


That sounds easy enough right? Well it just comes down to the fact that he's easier to please than me.

I've been using four websites for recipes lately:

These all have great recipes that are usually pretty healthy and they always have a few 30 minute meal options or budget friendly meals. There's also this fun app for iPizzle called the dinner spinner. I usually use that as my last resort because it typically brings up lots of recipes that overdose on butter and cheese. Don't get me wrong, I love butter and cheese but we just can't eat it every night.

Bingo! Just had an idea, Sweet and Sour Chicken it is problem solved.  This is great because Mark will get his rice and I will use our soon to be rotting pineapple that is sitting so prettily on the table. 

I've kinda created my own version that requires no frying of the chicken (to make it a tad bit healthier).

Pucker Punch Chicken 
(a lot less calories than your typical take out)
Makes 9-10 servings
  • Preheat your oven to 375 F
Get out that long jelly roll sheet pan and put some parchment paper on there; then lightly oil it.
  • 5 Chicken breasts - cut into nibblets about 1" or so
  • Beat 2 eggs in a separate bowl 
In a large plastic ziplock baggy mix:
  • 1.5 Cups all purpose flour + 1 tsp baking powder + 3 Tblsp Corn Starch + 1/2 tsp Salt
          + 1 Tblsp pepper

Coat handfuls of chicken with the egg and then place in baggy.  Seal bag with air and shake till everybody inside has a nice jacket of flour. Little by little place nibblets on the baking sheet with as little excess flour as possible.

  • 1/8 C. Olive Oil and a pastry brush to give those little guys a brushing before they take their naps in the oven.

Turn the heat up to 425F and bake for 15 minutes, then turn them about with a spatula and back the temperature down to 375F to bake for another 20 minutes or until golden like a goose egg.

While they're baking chop the following into 1-2" chunks:

  • 2 bell peppers
  • 2 onions
  • 2 carrots 
  • 1 pineapple sides cut off and cored

  • 2 heads of broccoli; chopped and set aside if you like it to have a crisp crunch, otherwise you CAN throw it in there, but I don't recommend it.
Sautee all those chopped up beauties in 2 Tblsp olive oil, salt and pepper to bring out their FLAY vors.
(I wonder if Bobby Flay from the Food Network plays a lot with that word. If not I should get credit for producing catchy advertising for him. :)

In a separate Sauce pan mix:
1.5 Cups Water with 1 chicken bouillon cube (Or 14 oz of chicken broth)
1/2 C. Apple Cider Vinegar
3/4 C. Sugar
3 Tblsp Honey
Bring these to a boil then turn off the heat
Whisk 1/4 C. Cornstarch with 1/4 C. cool water in a small bowl then add slowly while stirring to the sauce. Return the heat to low and just stir enough not to let it stick to the pan. It should thicken after 10 minutes.  Cook until it is almost as thick as maple syrup.

After all the veggies are caramelizing nicely then add the broccoli (I put a lid on it to sort of steam them for 7 minutes).

You might need a bigger bowl or pot but nevertheless throw the sauce over the veggies and add the chicken nibblets VOILA! DINNER. And it's a ton healthier than the take out kind. 
Like the restaurant bell sound when a dish is done.

Yesterday was a no exercise day. Everybody needs a day off and mine just felt like it needed to fall on a Tuesday.
Can't wait till Friday! We're leaving for Decatur Illinois! WOOT!

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