2-3 Tilapia Fillets
½ Cup Black Beluga Lentils
2 Cloves Garlic
1 Bunch Rainbow Chard
1 Red Onion
1 Lemon
2-3 sprigs of Parsley (for garnish)
4 Tablespoons Butter
2 Tablespoons Capers
2 Teaspoons Ras El Hanout (moroccan spice blend of cardomom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric)
⅓ Cup Panko Breadcrumbs
This moist and delicious chicken is so easy to make. I love having a few recipes that boast just five ingredients or less but are packed with flavor. This is one of Monica’s favorites. Enjoy!
Soyaki Chicken (aka Petaluma Chicken)
10 boneless, skinless chicken thighs
1 medium onion, thinly sliced
3 medium potatoes, thinly sliced
juice of half a lemon
1/2 cup Soyaki from Trader Joe’s
Directions
Arrange chicken, onion, potatoes in a 9 x 13 inch baking dish. Squeeze lemon juice and Soyaki all over it. Cover with foil and bake at 425° for 40 minutes. Uncover and broil for about 10 minutes more.
Serves 5-8 people
Skinny Italian Zucchini Boats
Ingredients
3 medium zucchinis
1 lb. lean ground pork
12 oz. marinara sauce
1 Tablespoon Sriracha hot chili sauce
1 Tablespoon fennel seeds
2 teaspoons fresh garlic, minced (or garlic powder)
2 teaspoons onion powder
1 teaspoon seasoned salt (I like Seven Seas)
1 teaspoon black pepper
8 oz mozzarella or Monterey jack cheese, grated
1/2 cup freshly grated Asiago or Romano cheese
3 Roma tomatoes, sliced thin ( I used yellow cherry tomatoes)
fresh basil, chopped
extra virgin olive oil for drizzling
Instructions Continue reading
CHINESE ORANGE CHICKEN
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 4 servings
My kids and hubby both give this one two thumbs up!
INGREDIENTS
1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
1 cup 2 tablespoons cornstarch, divided
2 large eggs, beaten
3/4 cup vegetable oil
2 teaspoons sesame seeds
2-3 green onions, thinly sliced
FOR THE MARINADE
1 cup chicken broth
1/2 cup freshly squeezed orange juice
1/2 cup sugar
1/3 cup distilled white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon orange zest
1 1/2 teaspoons Sriracha, (or more, to taste)
1/2 teaspoon grated fresh ginger (or ¼ tsp. ground ginger)
1/4 teaspoon pepper
INSTRUCTIONS
To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and pepper in a large bowl.
In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Heat the remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
Working with 2-3 pieces at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Tossed or drizzle chicken with the marinade, garnished with sesame seeds and green onion, if desired. Serve with white rice.
Adapted from Damn Delicious
Don't Forget the Secret Ingredient 