Friday, September 4, 2009

Baked Sesame Chicken

Okay, this is NOT your panda express sesame chicken but it's still super delicious! I would definitely recommend using fresh chicken breasts though if you can get them on sale. It makes the chicken much more moist. Anyway, here it is. I'm doing most of these recipes from memory so if I go back in and change something, it's because I forgot an ingredient or put in a wrong measurement but for the most part, it's not going to be anything that ruins the recipe!

1 1/2 lb boneless, skinless chicken breasts, cut into 2" pieces
1 egg, slightly beaten
1 T. sesame oil
2 T. canola oil
1/4 tsp. black pepper
1/2 tsp. salt
1 T. light soy sauce
1 T. water
1/4 c. sesame seeds
oat bran--I can't for the life of me remember how much you need but it doesn't really matter. I ended up using an entire package of sesame seeds and probably 1 cup of oat bran because I was really covering the chicken breasts in it!

Preheat oven to 350 degrees

In a shallow bowl mix egg, sesame oil, canola oil, pepper, salt, water, and soy sauce. In a separate shallow powl, mix sesame seeds and oat bran.

Dip chicken in egg mixture then dredge in oat bran/sesame seed mixture.
Place in non-stick pan and bake for 30 minutes.

We served it with some fresh green beans and both loved it!! I'm super picky about baking chicken because it can tend to be dry and chewy but this one was very moist.

Thursday, September 3, 2009

Creamy Chicken Paprikash

I really liked this recipe. I tried it on Monday. It wasn't anything out of the ordinary--just a healthy alternative to alfredo really.


8 ounces whole wheat linguine
4 boneless, skinless chicken breasts cut up into bite size pieces
3/4 c. reduced sodium chicken broth
1 1/2 c. broccoli florets
2 cloves garlic, minced
1 large onion, chopped
1 c. fat-free sour cream
2 tsp. paprika

Cook linguine according to package directions, set aside.
Spray skillet with non-stick cooking spray and cook chicken for about 7 minutes or until slightly brown. Remove and set on plate.
In large skillet or pan (I use a pan since I don't have a skillet big enough to hold a lot of stuff), add 3 T. chicken broth, onion and garlic. Cook for about 5 minutes or until onion is tender. Add paprika and cook for an additional minute. Add remaining broth, chicken and broccoli and simmer, covered for 20 minutes.
Add sour cream and cook until heated through (do not boil).

Serve over linguine. Enjoy!!

Easy Shrimp Dish


brown rice
2-3 strips turkey bacon (I did 4 because I love the taste of turkey bacon)
1/2 green bell pepper, chopped
1 onion, chopped
1 rib celery, chopped
1 clove garlic, minced
1 bay leaf
1 can chopped tomatoes, with juice
1 pound shrimp, peeled, deveined, tails removed
1 tsp. Worcestershire sauce
1 tsp. hot sauce (if you don't like spicy food, leave this out or maybe cut it in half)

I start my rice before I begin cooking because brown rice takes longer than white. I made about 2 cups cooked rice for Steven and I so we'd have leftovers.

Cook bacon until crispy, remove from pan and place on paper towel. Crumble when cool (I found an easy way to crumble bacon. Just take the paper towel the bacon's on, wrap the paper towel around it and make a ball of the paper towel. You crumble the bacon without getting your hands greasy!)

With bacon "grease" (there's not a whole lot) still in pan, add onions, bell pepper and celery. Cook for about 5 minutes or until veggies are soft. Add garlic, cook for an additional minute. Add canned tomatoes, with juice, worchestershire sauce, hot sauce and bay leaf. Bring mixture to a boil, then reduce heat to low and simmer for 20 minutes, uncovered.

Add crumbled bacon and shrimp to mixture and continue cooking on low-medium low for 10 minutes. Remove bay leaf before serving. Serve hot over brown rice.