The past couple weeks I haven’t had the time to cook as many “creative” meals as I would like. I have been going with some real basics- turkey burgers, taco meat, plain grilled chicken for salads. And I decided that it was time to add a little variety to my meal plan for this week.
A couple weeks ago, we had some really delicious chicken stuffed bell peppers. After planning most of the meals for this week, I realized it was all chicken. So I decided to do the stuffed peppers again, but used ground turkey.
You can find the original recipe here, and use either chicken OR ground turkey.
So I had my Mexican, time for a little Chinese. I found this 21 Day Fix approved Baked General Tso’s Chicken and decided to give it a whirl!
- 1 lb boneless, skinless chicken breasts, cut into strips
- ½ cup liquid egg whites
- ½ cup whole wheat flour
- 1 tsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1 tsp fresh ginger, minced
- ¼ cup low sodium soy sauce
- ¼ cup vinegar (I used apple cider vinegar)
- 1 tbsp sesame oil
- 2 tbsp chili sauce
- 3 cloves garlic, minced
- 2 tbsp 100% pure maple syrup
- 1 tsp cornstarch
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and mist with non-fat cooking spray.
- In a small bowl, mix together the flour, salt, paprika, garlic powder and onion powder.
- Dip chicken strips in liquid egg substitute, shake off excess and lightly coat in flour. Place chicken strips on baking sheet and lightly mist with an olive oil mister, or more non-fat cooking spray.
- Bake chicken in oven for about 30 min, turning over once at halfway through cooking time. Remove from oven and let cool for 10 minutes.
- While chicken is cooking, combine soy sauce, vinegar, minced garlic, minced ginger, syrup, chili sauce and sesame oil in a small sauce pan set over medium heat. Once sauce has begun to lightly simmer, mix cornstarch and I tsp water in a small cup, and then pour into sauce. Continue to cook, stirring regularly, until sauce has thickened up a bit, about 3-5 more minutes. If sauce remains runny, add in some additional cornstarch, tsp by tsp.
- Toss the cooked chicken pieces with the sauce and serve immediately.
Container count per serving: 1¼ red, ¼ yellow, 1 teaspoons, 1½ sweetener teaspoons (for maple syrup). Add some veggies for added nutrition!
Since I chopped up tons of chicken….
I made Honey Garlic Chicken as well.
- 3 chicken breasts, boneless and skinless, cut into 1 inch pieces
- 2 eggs, beaten
- 1½ cups Panko breadcrumbs
- sesame seeds, optional
- fresh chopped parsley, optional
- ¼ cup honey
- ¼ cup soy sauce
- 3 garlic cloves, minced
- 1 tbsp Sriracha sauce (optional)
- salt and pepper to taste
- Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
- Add the breadcrumbs to a shallow plate. Beat the eggs in another shallow plate.
- Season beaten eggs with salt and pepper. Add chicken to the eggs and toss to make sure each piece is fully coated in the egg mixture.
- Coat each piece of chicken with breadcrumbs and place on baking sheet. Bake in preheated oven for about 20 minutes or until chicken is cooked through and slightly golden.
- In the meantime add all the sauce ingredients to a small sauce pan. Bring to a boil over medium heat, then turn down the heat and cook for a couple more minutes stirring occasionally.
- Pour sauce over chicken and toss so that the chicken pieces are fully coated. If there’s left over sauce, use for dipping. Garnish with sesame seeds and parsley if preferred.
- Serve over rice and/or veggies.
We planned on grilling Lemon Garlic Chicken Skewers, but it was too cold!! What happened to spring? It is April and should not be 45 degrees! But I improvised and baked it!
- Chicken (I used 2 large breasts and cut into 3 long strips)
- 1/3 cup extra-virgin olive oil
- zest of 1 lemon
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh flat-leaf parsley
- 2 teaspoons sea salt
- 1 teaspoon freshly ground pepper
- To prepare chicken: In a bowl, whisk together olive oil, lemon zest, garlic, parsley, salt and pepper. Add chicken and stir to combine. Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.
- Grill or bake the chicken until no longer pink. If you bake, you can then place on a baking sheet to brown.
I also decided I needed to bake up a really easy go to morning snack and went for these Blender Blueberry Oatmeal Muffins and they are delicious…. But, mine fell apart. Maybe I didn’t bake them long enough. Maybe my frozen blueberries made them too moist or maybe I put too many blueberries. So I decided to put them all in one big tupperware container and will eat them with a spoon!
- Nonstick cooking spray (optional)
- 1 cup reduced fat (2%) plain Greek yogurt
- 3 Tbsp. raw honey
- 2 large very ripe bananas, cut into chunks
- 2 large eggs
- ½ tsp. pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. sea salt (or Himalayan salt)
- 2 cups fresh or frozen blueberries
- ⅔ cup chopped raw walnuts (I didn’t use the walnuts this time)
- Preheat oven to 350° F.
- Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
- Place yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, and salt in blender (or food processor); cover. Blend until smooth, scraping once or twice, as needed.
- Gently fold in blueberries and walnuts.
- Evenly divide batter among prepared muffin cups.
- Bake 20 to 25 minutes, or until tester inserted into the center comes out clean.
- Transfer muffins to rack; cool. (I didn’t do this step…might be another reason they fell apart)
I love trying new recipes and even if they don’t look as pretty as they did on Pinterest, as long as they are healthy and delicious, who cares!