This is a great tasting sweet & sour chicken and so easy and fast to prepare.  You can cook 4 chicken breasts in a slow cooker, then add 1 cup chicken broth (reduced sodium) and simmer all day, OR stir fry the chicken then add the chicken broth.  After the chicken is cooked with the broth …

Mix together:

• 1/4 cup seasoned rice vinegar (or any combinations of vinegars that you have on hand)
• 2 Tablespoons reduced-sodium soy sauce
• 2 Tablespoons cornstarch
• 2 Tablespoons apricot preserves (reduced or no-sugar)
• 2 – 4 cloves garlic, minced
• 2 teaspoons finely grated or minced ginger

Add to the chicken mixture bring to a boil, then reduce heat and add:

• vegetables (any combination of peppers, onion, mushrooms, broccoli, snow peas, water chestnuts, bok choy, carrots, scallions)

Simmer until vegetables are tender.  Great with the egg rolls and chicken fried rice recipes, also on shakeitup. Enjoy.

Posted on November 23rd, 2008 by neslyn
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This is a very good chicken dish, not spicy.  I cooked the chicken in a slow cooker with 2 cups of chicken broth, but you can stir fry the chicken.

• Heat 1 Tablespoon olive oil in wok or skillet.
• Stir fry 1 lb chicken or turkey breast for 2 – 4 minutes until brown – then ADD:
• 2 medium carrots thinly sliced or baby carrots
• 1 medium onion, sliced
• 1 medium sweet pepper, cut in strips (or any combination of peppers)
• 1/4 cup minced gingerroot
• cook until vegetables are tender and chicken cooked

Combine and wisk together:

• 2 cups milk (I used canned fat free milk)
• 1 Tablespoon soy sauce
• 1 Tablespoon sugar (or splenda)
• 1/4 tsp. coconut extract (found in baking section of grocery stores)
• 1/4 tsp. hot pepper sauce (i.e. Tabasco sauce)
• grated rind of 1 lemon
• 2 Tablespoons cornstarch

Stir milk mixture into chicken (add 2 cups snow peas and water chestnuts – optional).  Stir and cook until thickened.  Season with salt and hot pepper sauce to taste.  This is a whole meal dish, but can be served with noodles or rice.  Top with fresh bean sprouts.

Posted on October 20th, 2008 by neslyn
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This chicken can be grilled, baked in the oven or you could cook it in a slow cooker.  Any time of the year, it is just so easy to put all the ingredients into the slow cooker, then go out for the day.  When you come home everything is done.  In a slow cooker you could add oriental vegetables.

 Marinate – combine:

• 1/4 cup fresh orange juice
• 3 tablespoons honey
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon soy sauce
• 1 Tablespoon peeled and minced fresh garlic
• salt and freshly ground black pepper to taste

6 boneless, skinless chicken breast halves – rinsed and patted dry.

Marinate chicken in refrigerator for a minimun of 4 hours or overnight.

Grill chicken breasts over hot coals 4 to 5 minutes per side or until cooked through.  Serves 6.

Posted on June 30th, 2008 by neslyn
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Tweaked to make it healthier – these really may be the best turkey burgers you will ever eat!  You can add 1/4 cup TVP

Saute

• 1/4 cup scallions (or 1/2 onion) finely chopped,
• 1/2 cup chopped celery, 2 cloves of garlic,
• 3 chopped apples in 2 Tablespoon Olive Oil – until tender (or 1/2 cup apple sauce).  Let Cool.

Combine:

• 2 lbs (1kg) ground turkey breast
• 1 /2 tsp.  Black pepper
• 2 tsp. Tabasco (or less)
• 1 lemon, juice and grated zest
• 1/2 tsp. parsley, finely chopped
• 1/4 cup Major Grey’s chutney, pureed (you can find this product in the international section of major grocery stores)

Shape into approximately 8 burgers.  Refrigerate for 2 hours.

Grill each side for approximately 7 minutes until meat is thoroughly cooked.  Serve with Pear Chutney.

Pear Chutney

This pear chutney topping maybe the key to this great turkey burger, although I thought the burgers were great plain.

Preheat oven to 350  or heat large skillet. 

• 1 Pear, peeled and diced
• 1/2 tsp. cinnamon
• 1 1/2 cups Major Grey’s Chutney
• *optional 1/4 cup dried currants or raisins

Bake on parchment-lined cookie sheet for 10 minutes, or saute in skillet for 10 minutes until soft.  The first ingredient in the Major Grey’s Chutney is sugar, so be careful of your portion sizes.

Posted on May 20th, 2008 by neslyn
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I had some fresh haddock and some leftover shrimp in the fridge. My boss once combined the 2 and came up with a great dish so I thought I would give it a go… I thought it was good enough to share with you, hope you think so too !!!!

• 1/2 lg can of tomatoes
• 1-2 cups spinach
• 1-2 cups broccoli
• basil
• oregano
• parsley
• pepper
• 2 haddock fillets
• 12-16 shrimp, cooked, shelled and deveined
• 1 cup cooked rice pasta(vermicelli ) or whatever pasta you like.

Put a tbsp of olive oil in a saucepan and add broccoli and cook about 1 min. Next add tomatoes and juice. Simmer while adding the spices.Meanwhile in a skillet cook the haddock in about 2 tbsp lemon. Sprinkle a little pepper on also…..Back to the saucepan. Now add the  shrimp and spinach and cook till wilted.

On a plate place a 1/2 cup of your pasta, top with some of the tomato mixture, then place a fillet on top(I cut mine in 2) and add a little more tomato mixture and enjoy !!!!

This makes 2 servings. If you don’t want carbs at supper, omit the pasta and eat the whole vegetable mixture… I did!!!!!

Posted on March 3rd, 2008 by neslyn
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