Healthier Slow Cooker Orange Chicken

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For quick weeknight dinners we eat a lot of Chinese food.

Stir frys that I make using beef or chicken and whatever vegetable I have on hand.  It's soooo much better than takeout and done in a flash.

But there are times when we go out to dinner and just crave a good Chinese meal.  MGG loves Orange Chicken.  To tell the truth I love it too, but tend not to eat it as much due to the large amount of sugar in the sauce.  So I set out to make a healthier version at home, using less sugar so that it isn't as calorie ridden, and using the "slow cooker"!!

HEALTHIER SLOW COOKER ORANGE CHICKEN

Now I want to state that doing this on the stove only takes about 20 minutes.  So why use the slow cooker?  There are just some days that I am so busy that it is late when we eat, and I really don't want to stand over the stove and cook. 

Days where I work all day, I can through this in the slow cooker when I get home, wait for MGG to get home, then we're off to the gym.  When we are ready to eat after we get back and shower etc....a hot meal is ready for us.  I LOVE THAT!  Seriously, when I don't want to cook, he's lucky I don't just throw a salad his way and call it a day!

The slow cooker gives me an option to have a hot dinner when I really need it.  So cooking on high for 2 hours is perfect for me.  Or need be on low for 4 during the weekend when I'm running errands.

I used my favorite multi-purpose Breville Risotto Plus Maker.  I love it because it sautés, steams, slow cooks, and makes risotto...yum!  It really has been my go to slow cooker this past year and I can't recommend it enough.

So try this Healthier Slow Cooker Orange Chicken soon.  You'll love the flavor and won't miss the deep fried fat, nor the extra sugar.  I promise.

Enjoy!

Kitchen Note:  If you have a slow cooker with a sauté option, use that to brown the cornstarched chicken instead of a separate skillet.

Slow Cooker Orange Chicken



3 thin Cut Boneless Chicken Breasts, chopped into 1" pieces
1/3 cup cornstarch
2 Tbsp canola oil
1 tsp seasoned rice wine vinegar
2 Tbsp low sodium soy sauce
1/2 tsp sesame oil
1/2 cup reduced sugar orange marmalade
1/2 tsp kosher salt
1/2 tsp pepper


In a small bowl mix the rice wine vinegar, soy sauce, sesame oil, marmalade, salt and pepper.

On a plate add the cornstarch and the chicken tossing to coat. Preheat a medium skillet over medium high heat. Add the oil to heat. Add the chicken and quickly brown all sides, about 4 minutes. (You don't need to cook the chicken, only brown it.)

Add the chicken to the slow cooker.  In a small bowl mix the rice wine vinegar, soy sauce, sesame oil, marmalade, salt and pepper.

Add the mixture over the chicken.  Cook on low 4 hours or on high 2-3 hours.  Serve over hot cooked rice.


adapted from The Recipe Critic

Bakery Style Banana Nut Muffins

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My love of muffins runs way back to my childhood in which mom would make the best muffins on the weekend.  I mastered that recipe at an early age and still use it today.

As I got older muffins still played a major roll in my breakfast repertoire.  I remember two specific muffins that I can't seem to forget.  I used to work in the MGM Plaza and they had a small coffee shop that everyone frequented before work, or on break.  Along with the coffee, as many Starbuck's and Coffee Bean's do today, they had pastries for purchase as well.  The main item here were big bakery style muffins.

BAKERY STYLE BANANA NUT MUFFINS

So I frequented this coffee house A LOT..and always got a muffin for breakfast.  My two favorite muffins were a Cranberry Walnut muffin and a Banana Nut muffin.  Man was I in heaven anytime I ate one of those muffins.  Moist as can be, and the flavor was heaven.

So being wintery here over the weekend (rain, yea!) I decided it was time to try and re-create one of those muffins.  First up was the Banana Nut version.   Some deep memory recall was in order to get the flavor just right and I do say I hit it on the head!

Bakery Style Banana Nut Muffins are moist and full of spice and earthy walnuts.  They are big beautiful muffins that will make your home smell wonderful as the aroma fills the kitchen.  MGG certainly came running when he smelled these and immediately asked "What smells so good...and will it go with my coffee?"  Haha!  Of course these wonderful muffins go well with coffee, or tea, or milk. 

Perfect for breakfast, brunch, or a snack these are the great warming winter muffin to enjoy. 

I hope you try these soon and enjoy them as much as I did.  Enjoy!


Kitchen Note:  I had enough batter to make 6 regular sized muffins that I filled to the top so they would turn out large, and about 5 or 6 mini muffins on the side.  If you make minis with the leftovers be sure to adjust the cooking time down for those items.





Bakery Style Banana Nut Muffins

Yield:  6 large muffins, plus some batter leftover to fill 1-2 more, or 5 minis

1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/3 c walnuts, chopped

Preheat oven to 400 degrees.  Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl mash the banana.  Add the egg, milk, and oil.  Mix together using a spatula to completely incorporate.

Add the flour, sugar, baking powder, salt, and cinnamon.  Stir just until combined.  Do not over mix.  Fold in the walnuts, leaving a few back to place on the tops of the muffins.

Using a scoop, add batter to the individual muffin tins.  Add the remaining walnuts on the tops of each muffin.  Bake 18-20 minutes.  Remove from the oven and allow to cool 5-10 minutes in the tin.  Serve warm or at room temperature.

Greek Style Lemony Chicken and Orzo Soup

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Nothing says comfort like a hearty bowl of chicken soup.

Winter is the time to use all the citrus you can.  Lemons are in abundance right now and they brighten up any dish.  So if you are a little under the weather, or just want hot comfort food on a cold day turn to my Greek Style Lemony Chicken and Orzo Soup. 

This soup is full of hearty vegetables and tender chicken in a bright lemony broth.  This is sooooo comforting it will satisfy you any night of the week.  PLUS, it's easy to make!

GREEK STYLE LEMONY CHICKEN AND ORZO SOUP

If you have some leftover chicken or a rotisserie chicken handy you can throw this soup together in about 30-45 minutes.  That's perfect for a weeknight meal!

I cooked the pasta separately and added it to the soup at the end so that it doesn't absorb all the broth.  I've found out the hard way that this tiny pasta can really drink up all your broth!  Also, the lemon and fresh parsley are added at the end as well for a bright and fresh finish.  To flavor the broth even more I added whole sprigs of rosemary and thyme.  Make sure that you watch them and take them out before the rosemary falls off from the stems.  (Another lesson learned on one of my previous soups!)  I just don't like the hard woody stems floating around in my broth. (I'm picky that way)

I used my multi-purpose pot to make the soup.  It's large enough to hold it all well and cooks evenly.  I love this pot and use it with many of my dishes.  You can find it here.

Serve this with my Simple Garlic Cheese Bread for a great side dish.  With the flavors of Parmesan and garlic these make great dippers for your soup. 

Kitchen Tip:  #1 The cooked orzo is added just before serving. If added to the soup earlier, it will absorb too much of the broth and become mushy.
#2 Only keep the sprigs of rosemary and thyme in the simmering broth for about 10 minutes and then remove before they separate from their stems.


Enjoy!




Greek Style Lemony Chicken and Orzo Soup

serves 6

1 Tbsp olive oil
1 cup onion, diced
1 cup celery, diced
1 cup carrots, sliced or diced
1 Tbsp garlic, minced
4 1/2 cups low sodium chicken broth
2 cups water
2 bay leaves
2 sprigs of fresh thyme
1 sprig of fresh rosemary
1/2 cup dry orzo pasta
2 cups cooked chicken, shredded or cubed
1/4 cup fresh parsley, chopped
zest of 1 lemon
juice of 1 lemon
salt and black pepper to taste

In a large pot over medium heat sweat your onions, celery, carrots and garlic until softened, about 10 minutes.

Add broth, water, bay leaves, thyme and rosemary sprigs.  Increase heat to high and bring to a boil.  Cover and simmer about 10-15 minutes.

Meanwhile cook the pasta in a pot of boiling salted water according to the package directions.  Drain and set aside.

Add in chicken and orzo.  Simmer until chicken is heated through.  About 10 minutes.  Add parsley, zest and lemon juice right before serving.  Season with salt and pepper as well.