Sweet Citrus Orange Chicken

Today's meal is pack with all of the amazing sweet and savory orange flavor you love from your favorite take-out spot. This version is only half of the calories and fat of what you'd find in a restaurant.  It is naturally sweetened with honey, and can be served over brown rice or quinoa.

So you might be wondering how this dish remains so healthy without sacrificing flavor. It's simple! Instead of frying, just sauté the chicken until it's golden brown.  Then cover it with the delicious sweet citrus sauce, and I'll guarantee you'll want seconds. The next time you're thinking about ordering take-out, why not try this simple recipe that you can have on your table in less than 30 minutes?


Sweet Citrus Orange Chicken:
Serves about 6
Prep time: 10-15 minutes
Cook time: 10-12 minutes

Orange Chicken Ingredients:

• 2lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
• salt and pepper
• 2-3 tablespoons olive oil
• all purpose seasoning (optional)
• orange chicken sauce (ingredients found below)
• toppings (optional): sesame seeds, orange zest

Orange Chicken Sauce Ingredients:

• 4 cloves garlic, minced
• 1/3 cup light soy sauce
• 1/2 cup honey
• 1/2 cup orange juice
• 1/4 cup rice wine vinegar
• 3 tablespoons cornstarch
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground ginger
• zest of an orange 
• dash of crushed red pepper flakes

Directions to make orange sauce:

1. Whisk all ingredients together until well combined.
2. If you would like sauce to be sweeter, add an extra 2 tablespoons of honey.

Directions to make the orange chicken:

1. Season chicken generously with salt and pepper. (I lightly sprinkled all purpose seasoning for flavor)
2. Heat oil in a large pan over medium-high heat. Add chicken and sauté for about 6-8 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
3. Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional two minutes until thickened.
4. Remove from heat and serve over brown rice or quinoa.
5. Garnish with  the sesame seeds and orange zest.

Note: When I cooked this dish most recently, I added fresh broccoli with great results.

Healthy Shrimp Scampi

I enjoy a good shrimp scampi, but with a great dish like that comes a lot of butter and carbs. This got me thinking, how can I still enjoy this delicious meal without the extra calories?

That's when I decided to make a lighter version that focused more on the lemon-garlic flavor, but excludes the butter which you would find in a more traditional version. I wanted to keep this dish as healthy as possible so instead of pairing it with pasta, I used spaghetti squash for something different. Other healthy pairings could include quinoa, zucchini noodles or some of your other favorite veggies. This simple shrimp scampi dish comes together in about 15 minutes, making this a perfect meal to have on a busy weeknight.

Healthy Shrimp Scampi:
Serves about 4
Prep time: 10 minutes
Cook time: 3-4 minutes, until just pink

Ingredients:

• 4 teaspoon olive oil
• 1 1/4 pounds med or jumbo raw shrimp, peeled and deveined (I prefer using Trader Joe's Wild Argentinian Red Shrimp, they have a sweet lobster like flavor and texture).
• 6-8 garlic cloves, minced
• 1/2 cup low sodium chicken broth
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup minced parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 4 lemon wedges (optional)

Directions:

1. In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, about 3-4 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.

Note: Plate featured in this post is about 4 points on the Weight Watchers program. Points will vary when shrimp is paired with other options.

Spinach and Ground Turkey Quinoa Casserole

Have you jumped on the quinoa band wagon yet? Or maybe you're looking for a tasty and healthy meal to have for your dinner this week.  Well, here's a great casserole dish for you that has an abundance of flavors, with juicy pieces of ground turkey mixed with quinoa and spinach. This recipe is great because you can add as much or as little spinach as you want.
I even find myself trying other types of veggies every time I make this. Garnish it up with diced tomatoes, parsley, or green onions. You can even dress it up further and add sour cream. Either way, just have fun with it and enjoy! 

Spinach and Ground Turkey Quinoa Casserole:
Serves about 8-10
Prep Time: 15 minutes
Total Time: 35-40 minutes

Ingredients:

• 2 cups dry quinoa
• 1-1 1/2 lbs extra lean ground turkey
• 1 medium sweet onion, diced
• 5 medium garlic cloves, chopped
• 5-6 oz baby spinach, chopped
• 3 cups tomato sauce
• 1 cup whole wheat bread crumbs
• 3 cups light cheddar or mozzarella cheese, shredded (I preferred to mix both types together)
• 2 teaspoons basil, fresh or dry  
• 1/2 teaspoon thyme
• Salt & ground black pepper to taste
• Diced tomatoes, parsley or green onions for garnish (optional)
• Cooking spray

Directions:

1. Cook quinoa as instructed on package but under cook by 3-4 minutes. Add to a large mixing bowl.
2. Preheat oven to 375 F degrees and spray baking dish with cooking spray. Set aside.
3. Preheat skillet on medium heat and spray with cooking spray. Add turkey and sauté for 5-8 minutes, breaking into pieces with the spatula. Drain the excess liquid and add to the bowl with quinoa.
4. Return skillet to the burner and spray with cooking spray again. Add garlic and onions, and fry until golden brown. Add spinach and sauté until it's wilted. Transfer to a bowl with quinoa and turkey.
5. Into the same bowl, add tomato sauce, bread crumbs, 2 cups of cheese, thyme, basil, salt and ground pepper to taste. Mix enough to combine, may need to add an additional 1/2 cup of tomato sauce if mixture looks a bit dry.
6. Transfer the mixture to a baking dish, sprinkle with remaining 1 cup of cheese and bake for 25-28 minutes. Serve immediately.
7. Optional: sprinkle with diced tomatoes, parsley or green onions. May refrigerate in an airtight container for up to 3 days.

Note: This dish on the Weight Watcher points program is about 11-12 points per serving. 

No Bake Chocolate Peanut Butter Balls

Happy New Year Everyone! I hope you enjoyed your holiday season and are looking forward to what 2015 will bring. I have some new and exciting recipes that I look forward to sharing with all of you, as well as some of my old favorites.
I couldn't let the new year begin without posting one of my holiday treats: No bake peanut butter balls. 
Although not the healthiest dessert, they are certainly delicious and if you are a peanut butter fanatic this is perfect for you.
They are simple to make, with only 6 ingredients that you may already have in your kitchen. My family  always looks forward to this yearly treat and now yours can too. Enjoy!

No Bake Chocolate Peanut Butter Balls:
Makes about 40-50 (depending on the size)
Prep time: 1 hour 10 minutes

Ingredients:

• 3 cups crisped rice cereal, measure out then crush (I prefer Kellogg Rice Krispies)
• 2 cups smooth peanut butter
• 3/4 cup butter
• 1/2 teaspoon vanilla flavoring or extract
• 3 cups powdered sugar
• 1 pound of melting chocolate, (I prefer semi-sweet chocolate)
• Sprinkles (optional)

Directions:

1. Mix peanut butter and melted butter together in a large bowl.
2. Add powdered sugar and crushed rice cereal.
3. Mix until combined. Form into one inch balls.
4. Place the formed balls on a wax paper lined cookie tray and chill in the refrigerator for at least 30 minutes before coating with chocolate.
5. Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
6. Dip each peanut butter ball into the chocolate and roll around until coated. I used two spoons to complete this, but will also will work if you have toothpicks available.
7. Place the chocolate coated ball on a separate cookie sheet lined with wax paper.
8. Place the balls back in the freezer to let the chocolate set. Chill until ready to serve.

Note: I recommend putting the mixture in the fridge for 1 hour before rolling. If you find that the balls aren’t rolling very well or feel sticky, add a little more powdered sugar and crushed cereal.

The peanut butter ball dough can be stored, tightly sealed, in the refrigerator for up to 2 days before dipping in chocolate.
If you have a peanut allergy you can still make this tasty dessert using a substitute.

Wow Butter (or Pea Butter) – a soybean based peanut butter.

Crockpot Chicken and Stuffing

Are you looking for a simple crockpot dinner? Here is a meal that is so easy to make with only 5 ingredients! I tried to post this before the holidays, but unfortunately things became a bit hectic and it had to wait. Nevertheless, this is a great recipe that you and your whole family can enjoy this time of year, especially on those cold wintery nights. I've said it before and I will say it again, I love the days when I can use my slow cooker because everything gets thrown into one pot and by the time you get home dinner is ready. This dish is so versatile that you can try lots of different veggies to add some variety. It also goes great with a side of quinoa or brown rice. Give this dinner a try and let me know what you think! That's what's on my table tonight.

 

Crockpot Chicken and Stuffing:
Serves about 6
Prep Time: 10-15 minutes
Cook Time: 4 hours (low temp)*

Ingredients:

• 4 chicken breasts, washed and seasoned with your favorite all purpose seasoning
• 6oz. package stuffing mix (I prefer Pepperidge Farm cornbread stuffing)
• 3/4 cup light sour cream
• 1 can of cream of chicken soup (low fat)
• 1/4 cup of chicken broth (you can substitute water)
• 1/8 cup of celery (optional)
• 1/8 cup of onions (optional)

Directions:

1. Place chicken breasts in bottom of pot.
2. Pour stuffing mix over chicken.
3. In a medium size bowl combine cream of chicken soup, sour cream and water; mix well.
4. Pour on top of stuffing mix.
5. Place lid on crockpot and cook on low for 4 hours (*please see note below).
6. Fluff, garnish with parsley and serve.

*Note: Crockpots may vary in temperature, so please check after 3 hours to prevent the meal from over drying.

Light Pumpkin Smoothie

It’s pumpkin season! I’ve used pumpkin in a lot of ways, sweet and savory, but making it into a smoothie was a great treat. It definitely tasted like a smoothie; fresh, thick, fruity and sweet without being over-the-top. The pumpkin puree and pumpkin pie spice gave it a really fun Fall twist. This smoothie is filling, and it's a great way to get some fruit and dairy in your day. I look forward to having this again, hope you like it as well. That's what's on my table tonight.

 Pumpkin Smoothie Recipe:

Serves 1
Total Time: 3-5 minutes

Ingredients:

• 1 cup unsweetened Almond Breeze almond milk
• 1/4-1/3 cup pumpkin puree
• 2 tablespoons of Greek yogurt, plain (I used 2 extra tablespoons to make the smoothie thicker)
• 2 teaspoons brown sugar (optional: 1/2 teaspoon of substitute sugar)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1-2 teaspoons Chia seeds (optional)
• handful of ice

Directions:

1. Place all ingredients in the blender and blend until smooth or desired consistency.

Note: To match the Autumn season I decided to add whipped cream and some colorful sprinkles. Enjoy!

Low-Fat Chocolate Chip Banana Bread

This is one of the best "healthy" banana bread recipe I've found. With a few of my own adjustments to the ingredients I was able make it Weight Watchers friendly. I used whole wheat flour and applesauce to increase the fiber as well as reduce the calories. If you have never used applesauce for your baking needs it is a good substitute for most sweeteners and can replace oil. Applesauce acts as the fat because it keeps the flour from mixing completely with the wet ingredients and forming a rubbery texture. Most importantly it's moist and tastes delicious. That's what's on my table tonight!

Applesauce can replace the oil and most of the sweetener in the recipe.  It makes the bread moist and tastes great.   - See more at: http://theorganazi.com/2014/03/23/applesauce-banana-bread-recipe/#sthash.OsXmmDce.dpuf

Applesauce can replace the oil and most of the sweetener in the recipe.  It makes the bread moist and tastes great.   - See more at: http://theorganazi.com/2014/03/23/applesauce-banana-bread-recipe/

Applesauce can replace the oil and most of the sweetener in the recipe.  It makes the bread moist and tastes great.   - See more at: http://theorganazi.com/2014/03/23/applesauce-banana-bread-recipe/#sthash.OsXmmDce.dpuf

Applesauce can replace the oil and most of the sweetener in the recipe.  It makes the bread moist and tastes great. - See more at: http://theorganazi.com/2014/03/23/applesauce-banana-bread-recipe/#sthash.Rc2gut7S.dpuf

Applesauce can replace the oil and most of the sweetener in the recipe.  It makes the bread moist and tastes great. - See more at: http://theorganazi.com/2014/03/23/applesauce-banana-bread-recipe/#sthash.Rc2gut7S.dpuf

Low-Fat Chocolate Chip Banana Bread:
Makes about 12-14 slices
Prep time: 20 minutes
Cook Time: 1 hour 5 minutes 

Ingredients:

• 6 ripe medium bananas, mashed
• 1/2 cup unsweetened apple sauce
• 2 cups unbleached all purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons light butter, softened
• 1 cup light brown sugar
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1/4 cup of semi-sweet morsels (I used Nestle Toll House)
• baking spray, coconut oil

Directions:

1. Preheat oven to 350°. Grease one 8x5 inch loaf pan with baking spray. (You can make 2 separate loaves. This will reduce your baking time by 15 minutes)
2. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
3. In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick.
4. Add flour mixture and chocolate chips (put additional chocolate chips aside to sprinkle on top, about 2 tablespoons), then blend at low speed until combined. Do not over mix.
5. Pour batter into loaf pan (sprinkle remaining chocolate chips) and bake on the center rack for 65 minutes, or until a knife inserted in the center comes out clean.
6. Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Note:  On the Weight Watcher program one slice will be about 5 points (points decrease if chocolate chips are left out). Make sure your bananas are very ripe for best results.