Some of my favorite recipes:

Orange Chicken
1 pound boneless, skinless chicken breasts, trimmed
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons frozen orange juice concentrate, thawed
1 1/2 tablespoons honey
1 teaspoon sesame or olive oil
1 bunch broccoli florets
1/2 teaspoon freshly ground pepper
mandarin oranges
Cut chicken crosswise into 3/4-inch-wide strips. Whisk mustard, orange juice concentrate, honey, oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes
Place all ingredients in a large skillet and cook on medium until chicken is no longer pink.
Crispy Coconut Chicken
Spicy Southwest Chicken & Rice Wrap
Biggest Loser Stuffed Peppers
Rachael Ray's Enchil-lasagna

BBQ Beans
1 pound navy beans or Great Northern beans
1/2 cup molasses
3 tbsp ketchup
1 tsp mustard powder
1 cup brown sugar
1 tbsp vegetable broth
1/2 vidalia onion, chopped
In a large soup or stock pot, cover the beans with water. Bring to a slow simmer. Cover and allow to cook for 30-45 minutes, until beans are just barely soft. Drain and reserve the cooking water. In a small bowl, whisk together the molasses with the remaining ingredients minus the onion. In a crock pot combine the beans, molasses and ketchup mixture, onions and the cooking water from the beans. Cover, and cook on low setting for 6-8 hours, or until beans are soft.

Turtle Pumpkin Pie
Glazed Pecans


Post a Comment

I love hearing your comments so please share!