Asian Style Chicken and Green Vegetables

Asian Style Chicken and Green Vegetables

Ingredients:
Chicken Marinade:
1 1/4 - 1 1/2 lbs. chicken tenders (I used organic, but this isn't required) - cut each tender into thirds
1 small shallot - finely minced
about 4 tbs Worcestershire
about 4 tbs Tamari or soy sauce (I used Tamari)
1/4 cup dry white cooking wine
3 tbs olive oil
2 medium cloves of garlic - grated or finely minced (I grated)
freshly ground black pepper - pinch
Combine all above ingredients in bowl or zip lock bag and marinate in refrigerator for anywhere from one hour to four hours

one medium zucchini - 3/4 inch slices cut into quarters
one head of broccoli - cut into small pieces, stems and florets (cut stems small so they cook fully)
10 oz. baby bella mushrooms (I used whole, but then I sliced them thinly, so you could buy whole or sliced)
1/4 cup chicken stock or broth
1 medium clove garlic finely minced
more olive oil
you will need more olive oil to sauté the vegetables in a pan on the stove
first, saute the mushrooms in about three tablespoons (tbs) olive oil and season with a little salt and pepper, cook until brown and then remove and place in separate dish. remove mushrooms with a slotted spoon, leaving behind the oil for the other vegetables.
next, cook the zucchini. if needed, add more oil. cook until zucchini is al dente. add a little salt and pepper. remove zucchini
now add the broccoli and saute with garlic, stirring frequently. add a little salt and pepper. you may need to add more olive oil to the broccoli. saute the broccoli and garlic, stirring frequently, for 3-5 minutes, until garlic starts to brown. then, add 1/4 cup of chicken stock or chicken broth. cover, lower heat, and let simmer for 3-5 minutes until broccoli is softened. remove lid until all the liquid is absorbed. be careful not to over cook the broccoli. remove broccoli (discard any liquid if the broccoli fully cooks before all the liquid is absorbed).

Add about 3 tbs olive oil to the pan and let heat up. add the marinated chicken. cook on one side until brown then flip over and cook other side. (about 3 minutes on each side) (cut a piece to make sure chicken is fully cooked)
once the chicken is fully cooked, add all of the vegetables and toss together and you're done! enjoy!

Artichoke hummus

          ​Artichoke Hummus

INGREDIENTS

1 can garbanzo beans (chick peas), drained

1 clove fresh garlic

1 14 oz can artichoke hearts, reserving liquid

1 TBSP fresh lemon juice

1 TBSP oil(any type is fine)

1/4 tsp salt

½ tsp black pepper

 

 

 

 

DIRECTIONS 

In a food processor, mix  garlic, beans, salt, pepper, lemon juice,  and oil. If too dry, add, small amounts at a time, artichoke can liquid, until it blends easy. Mix until smooth. Add in artichokes, and combine until smooth (if you prefer more texture, you can leave artichokes chunky). Serve with pita chips, crackers, or veggies. 

 

Orange ricotta pancakes

1cup flour

 1&3/4 cup part skim Ricotta

1/3 cup sugar

1teaspoon baking  powder

1 teaspoon vanilla

Rind and juice of 1 orange

1/4 cup milk ( I used skim)

2eggs separated

1/4 teaspoon salt

 Beat together ricotta with sugar, egg yolks, vanilla, orange rind.

Mix flour, salt and baking powder.

Add flour mixture to wet ingredients, alternating with orange juice and milk.

Beat egg whites until stiff. Fold into mixture.

Pour 1/4 cup batches on pan or griddle greased with canola and butter. Cook until brown , about 4-5 minutes per side. Garnish with powdered sugar or maple syrup.