Saturday, April 30, 2011

Speedy Chicken Stir-Fry

I love this recipe because it uses my new favorite dressing!

Kraft Light Asian Toasted Sesame is really yummy -- less gloopy than some of the creamy dressing and really flavorful! It tastes great in a spinach salad, with some sliced almonds and mandarin oranges.

Like the recipe name says, this was super-speedy! I loved the dressing which had a little kick from the red pepper and some crunch from the peanuts. Next time, I will add more veggies -- maybe use a bag of frozen stir-fry veggies.

The sodium content is a little high for this recipe, but substituting with the light version of the dressing and low-sodium soy sauce, you could cut it down a little. In any case, it's definitely lighter than take-out!


1/2 lb. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped PLANTERS Dry Roasted Peanuts
COOK pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 3 min.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts.
Go get this dressing and enjoy!

Wednesday, April 27, 2011

Orange Chicken

Another delicious meal from Iowagirleats....sorry gals, I'm addicted to her blog. :)

Serves 2

Preheat the oven to 350 degrees.


1 tablespoon vegetable oil
2 chicken breasts, pounded so they are the same thickness
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon salt
Juice of 2 oranges
4 teaspoons brown sugar, divided

1. Heat oil on medium-high skillet on the stove.
2. Combine flour, paprika, salt and chicken breasts in a sealed plastic bag. Shake to coat the chicken.
3. Shake excess flour from chicken and cook in the hot oil until golden brown on both sides, but not cooked through (it'll finish cooking in the oven.) Move to a non-stick sprayed baking dish.
4. Juice 2 oranges, then add the juice to the hot skillet. Let it reduce by half, then pour the juice over the chicken.
5. Crumble 2 teaspoons of brown sugar over each chicken breast.
6. Bake for 20 minutes, or until chicken is cooked through, finishing with a few minutes under the broiler to caramelize brown sugar, if needed.

Enjoy!! It's delicious. :)

Thanks Iowa Girl!!

Friday, April 1, 2011

Shepard's Pie

Another delicious recipe from!! This is a little late for St. Patty's day, but definitely worth making any day of the year!! Check out Iowa Girl's blog for photos and step by step instructions, but here is the recipe for easy access. :)

Serves 5-6

Preheat oven to 400 degrees.

4 cups mashed potatoes
garlic salt
1 lb ground beef
1/3 cup onion, chopped
2 garlic cloves, minced
3 tablespoons flour
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 can (14.5 oz) chicken broth
2 cups frozen vegetable medley
salt and pepper

Brown ground beef, onions and garlic in a large skillet on med-high heat. When meat is completely cooked, stir in flour and cook for 1-2 minutes.

Stir in tomato paste, worcestershire sauce, soy sauce and chicken broth. Simmer for 5-6 minutes or until sauce is thick. Turn the heat off and stir in frozen vegetables and salt and pepper, to taste.

Pour beef mixture into a large, oven proof casserole dish. Top with mashed potatoes and smooth with a spatula. Sprinkle garlic salt on top of mashed potatoes.

Place casserole dish on a large sheet pan (in case the sauce overflows) and bake for 20-30 minutes, or until top is golden brown. Ladle and serve!