Category Archives: Recipes

Hoisin Chicken Sliders

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hoisin_chicken

Yield: 4

Hoisin Chicken Sliders

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • Nonstick cooking spray
  • 2 teaspoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons honey
  • 1/4 cup hoisin sauce
  • 1 tablespoon minced ginger
  • 1/4 cup orange juice
  • 1 pound boneless, skinless chicken thighs, cut into 3-inch pieces
  • 1 Persian cucumber, thinly sliced
  • 8 small Hawaiian sweet rolls (such as King's Hawaiian)
  • 1 cup sliced radishes

Instructions

  2. Coat the inside of a slow cooker with cooking spray. Combine cornstarch and soy sauce in cooker until cornstarch is dissolved; add vinegar, honey, hoisin sauce, ginger and orange juice. Add chicken and cook on low 8 hours.
  3. Transfer chicken to cutting board, shred and return to sauce. Place cucumber on bottom half of each roll; top with chicken mixture, radishes and other half of roll.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 386Total Fat 3gSaturated Fat 1gCholesterol 2mgSodium 2483mgCarbohydrates 84gSugar 59gProtein 8g
© Laurie

Hawaiian Chicken Kabobs

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Yield: 3

Hawaiian Chicken Kabobs

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon and 1/4 teaspoon soy sauce
  • 1 tablespoon and 1/4 teaspoon brown sugar
  • 2-1/4 teaspoons sherry
  • 1 teaspoon sesame oil
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon garlic powder
  • 3 skinless, boneless chicken breast halves - cut into 2 inch pieces
  • 3/8 (20 ounce) can pineapple chunks, drained
  • 1 onion, cut into chunks
  • 1 red bell pepper, chunked
  • skewers

Instructions

  2. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
  3. Preheat grill to medium-high heat.
  4. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
© Laurie
Cuisine: American

 

Pork Tenderloin Slow Cooker

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Yield: 10

Pork Tenderloin Slow Cooker

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 2 pound Pork Tenderloin
  • 1/4 cup low sodium soy sauce
  • 1 TBS Yellow Mustard
  • 2 TBS maple syrup
  • 2 TBS olive oil
  • 2 TBS Diced dried onions
  • 1 1/2 TSP Garlic Powder

Instructions

  2. Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.
© Laurie

 

Turkey Breakfast Sausage

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Yield: 8

Turkey Breakfast Sausage

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 pounds ground turkey
  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons ground sage
  • 1 1/2 teaspoons ground thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon red pepper flakes

Instructions

  2. Mix turkey, brown sugar, salt, black pepper, sage, thyme, marjoram, and red pepper flakes in a bowl. Shape turkey mixture into patties.
  3. Fry patties in a large skillet over medium-high heat until golden brown and no longer pink in the center, 6 to 8 minutes.
© Laurie
Cuisine: American

 

Banana Oat Muffins

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Yield: 12

Banana Oat Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup mashed bananas

Instructions

  2. Combine flour, oats, sugar, baking powder, soda, and salt.
  3. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
  4. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
© Laurie
Cuisine: American / Category: Bread

 

Corkscrew Pasta Salad

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Yield: 10

Corkscrew Pasta Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 3 cups corkscrew noodles (16 oz pkg), cooked
  • 2 cups tomatoes, chopped
  • 1 cup zucchini, thin sliced
  • 1/2 large red pepper, julienned
  • 1/2 cup green peas, frozen, thawed
  • dressing:
  • 1/3 cup tarragon vinegar
  • 2 tablespoons water
  • 1 clove garlic, minced
  • 1 teaspoon dill weed

Instructions

  2. Combine the salad ingredients. Mix the dressing ingredients in a small bowl and beat with fork. Pour dressing over salad; toss well. Serve chilled.
© Laurie
Cuisine: American / Category: Salad

 

Healthier Mac & Cheese

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maccheese

Yield: 6

Healthier Mac & Cheese

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 8 ounces whole wheat elbow macaroni
  • 1 (8 ounce) package shredded reduced-fat Cheddar cheese
  • 12 ounces low-fat cottage cheese
  • 1 (8 ounce) container light sour cream
  • 1/4 cup grated Parmesan cheese
  • salt and ground black pepper to taste
  • 1/4 cup whole wheat bread crumbs
  • 2 tablespoons butter, melted

Instructions

  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  4. Stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, and salt and pepper in a 9x13-inch baking dish. Mix together bread crumbs and melted butter in a small bowl; sprinkle topping over macaroni mixture.
  5. Bake until top is golden in the preheated oven, 30 to 35 minutes.
© Laurie

 

Shrimp Fried Rice

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shrimprice

Yield: 4

Shrimp Fried Rice

Great as main or side dish.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 tablespoons chicken broth
  • 2 tablespoons white wine
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons vegetable oil
  • 1 cup scallions -- chopped
  • 1 tablespoon ginger root -- minced
  • 3/4 pound shrimp -- cooked, peeled
  • 4 cups white rice
  • 2 large eggs -- beaten lightly
  • 1 package frozen peas -- defrosted

Instructions

  2. In a large skillet, heat vegetable oil over moderately high heat until very hot. Add scallions, ginger root, sand shrimp, cook for one minute, and transfer to a platter. Add rice and cook until crispy. Add everything back to the pan, add the eggs, and cook until scrambled. Add the peas and cook, stirring for 2-3 minutes or until crispy. Add broth mixture and stir to mix well.
© Laurie
Cuisine: Chinese

 

Balsamic Pork Chops

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porkbalsamic

Yield: 4

Balsamic Pork Chops

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 bell pepper, red
  • 1 bell pepper, yellow
  • 1 onion -- sliced thinly
  • 1 teaspoon thyme, fresh
  • 4 pork chops, boneless
  • 1/4 cup balsamic vinegar
  • 1/2 cup chicken broth
  • 1 clove garlic -- minced
  • 1 teaspoon butter

Instructions

  1. Seed and cut peppers into 1/2" wide strips. In a large skillet, heat 1 tablespoon oil. Add pepper, onion, 1/2 of the salt and pepper and thyme and saute 8-10 minutes until onions are golden and peppers tender. Transfer to plate, cover with foil. In a medium skillet, heat remaining oil. Season chops with salt and pepper. Add to skillet and cook for 8-10 minutes, turning 1/2 way through cooking. Place on top of the pepper mixture.
  2. Add vinegar to skillet and boil until liquid is reduced to 2 tablespoons. Scrape up brown bits as it cooks with wooden spoon. Add broth and garlic; boil 3 minutes. Remove from heat and swirl in butter until just mixed and sauce is thick. Pour sauce over chops and peppers.
© Laurie

 

Pulled Pork

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Pulled Pork

Pulled Pork
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes

Ingredients

  • 1 tablespoon butter
  • 2 pounds boneless pork roast
  • 1 tablespoon Cajun seasoning
  • 1 medium onion, chopped
  • 4 cloves garlic, crushed
  • 4 cups water
  • 1 tablespoon liquid smoke flavoring

Instructions

  2. Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
  3. Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
  4. Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
© Laurie
Cuisine: American