Orange Chicken

2 pounds boneless, skinless chicken breasts, cut into 2″ cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter

Sauce:

1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.

Sweet and Sour Chicken

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.

Napa Cabbage Salad

1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce

Cut cabbage into strips, starting across the top. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

Preheat oven to 350 degrees F (175 degrees C).

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Stir-Fried Bok Choy with Ginger and Garlic

1 Tbsp Olive Oil

2 Cloves Garlic, minced

1 Tbsp Fresh Ginger, minced 

8 cups Fresh Bok Choy, chopped 

2 Tbsp Soy Sauce

Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce. Cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

Chocolate-Covered Oreo Cookie Cake

1  pkg. (2-layer size) Devil's Food Cake Mix
4 squares Baker's Chocolate (we used milk)
1/4 cup Butter
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup Sugar
2 cups Cool Whip, thawed
12 Oreos, coarsley chopped

Heat oven to 350.

Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans for 10 min. Invert cakes onto wire racks; gently removing pans. Cool cakes completely.

Microwave chocolate and butter in small microwavable bowl on high for 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in Cool Whip and crushed Oroes. Stake cake layes on plate, spreading the cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

Dessert Scones

1 cup Sour Cream
1 tsp Baking Soda
4 cups Flour
1 cup Sugar
2 tsp Baking Powder
1/4 tsp Cream of Tartar
1 tsp Salt
1 cup Butter
1 Egg
Chocolate and White Chocolate Chips

In a small bowl, blend sour cream and baking soda. Set aside.

Preheat oven to 350. Lightly grease a large baking sheet.

In a large bowl, mix flour, sugar, baking powder, cream of tartar and salt. Cut in butter. Stir in sour cream mixture until just moistened.

Turn dough out onto a lightly floured surface. Roll to 3/4" thickness (don't use too much flour or else they won't be as moist).

Bake for 12-15 minutes or until golden brown on the bottom.

Kung Pao Chicken

1 lb Chicken Breast, cubed
1 Tbsp Cornstarch
1 Tbsp Olive Oil
3 Tbsp Green Onions, chopped
Bell Pepper
2 cloves Garlic, minced
3/4 tsp crushed Red Pepper
2 Tbsp Red Wine Vinegar
2 Tbsp Soy Sauce
2 tsp Sugar
1/3 cup Peanuts
Thai Chili Peppers or Jalapenos for spice
** we have been using breaded chicken in place of the chicken breast and skipping the steps that go along with it to save time. **

Combine chicken and cornstarch in a bowl. Toss to coat evenly. Heat oil in a large pan on medium-high heat. Add chicken and stir-fry 6-8 min. or until no longer pink. Transfer to a plate. Add onions, garlic, bell peppers, and crushed red peppers to pan. Stir-fry 15-20 seconds.

Remove from heat. Stir together vinegar, soy sauce and sugar. Pour over green onion mixture. Add chicken and peanuts. Heat through or until sauce glazes and sticks to chicken.

Healthy White Pizza

Wheat Tortillas
Alfredo Sauce
Mozzarella Cheese
Chicken
Avocados
Spinach
Tomatoes (we forgot those)


Crisp tortillas in oven for a few minutes. Cover with Alfredo sauce, cheese and toppings, except avocado. Bake at 400 degrees until cheese starts to melt. Add avocado and bake until cheese is bubbly.