Clean Eating Chicken Fried Rice

Clean Eating Chicken Fried Rice

Yields: 6 servings | Serving Size: 1/2 cup | Calories: 266 | Total Fat: 5g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 88mg | Sodium: 254mg | Carbohydrates: 30g | Fiber: 3g | Sugar: 3g | Protein: 23g | SmartPoints: 6

Ingredients

For the rice
• 1 cup long grain brown rice
• 2 1/2 cups water
• 1/4 teaspoon salt

For the fried rice
• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 1 cup diced bell pepper, red or green
• 1 tablespoon finely minced, peeled ginger root
• 3 tablespoons water
• 2 boneless, skinless chicken breasts, cut into thin strips
• 2 eggs, beaten
• 2-3 tablespoons lite soy sauce, optional Tamari
• 2 teaspoons sesame oil
• 1/4 cup chopped scallions or green onions, optional

Instructions

1. For the rice:
2. Add rice, salt, and water to a pot, stir once, and bring to a boil over high heat. Reduce heat to low and cover. Allow to cook, untouched, for 40 minutes or until tender and liquid is absorbed. Remove from heat and let stand for 5 minutes, covered.
3. Refrigerate rice until cold, preferably overnight.
4. To fry the rice:
5. Add olive oil to a large nonstick skillet or wok. Over medium heat add chicken, onions, bell pepper, and ginger and cook for about 4 to 5 minutes, until onions are translucent and chicken is mostly cooked through. Add cooked rice and water and increase heat to medium-high.
6. Push rice to one side and add beaten eggs to the other side, scramble quickly then toss in with the rice mixture. Stir in the soy sauce and sesame oil.
7. Remove from the heat and toss in the scallions, if using. Enjoy!

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Easy Christmas Cake

INGREDIENTS

• 2 (8 ounce) containers candied cherries
• 1 (8 ounce) container candied mixed citrus peel
• 2 cups raisins
• 1 cup dried currants
• 1 cup dates, pitted and chopped
• 2 (2.25 ounce) packages blanched slivered almonds
• 1/2 cup brandy
• 1/2 cup all-purpose flour
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda

• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup butter
• 2 cups packed brown sugar
• 6 eggs
• 3/4 cup molasses
• 3/4 cup apple juice

DIRECTIONS :

1. In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
2. Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
3. In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn into prepared pan.
4. Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, and then wrap loosely in wax paper. Store in an airtight container.

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CHEESY CHICKEN N BROCCOLI BAKE

CHEESY CHICKEN N BROCCOLI BAKE

1/2 cup peppers, chopped
1/2 cup broccoli, chopped
1/4 cup water chestnuts, drained and chopped
1/4 cup onion, chopped
6 oz. cooked chicken breast, chopped
1 can cream of chicken soup
1 cup shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls

Preheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.)

Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out. It will look like a sun. After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto. After I pushed the centers more, the circle in the middle ended up being about 2" or smaller. Scoop filling mixture onto the dough, in a circle. Fold points of triangle over filling into the center. (Filling will not be completely covered.) Pinch to seal. Bake 25-30 minutes or until golden brown. Let cool slightly before serving.

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Crockpot Ranch Pork chops: package of boneless pork chops Recipe

Crockpot Ranch Pork chops: 
package of boneless pork chops Recipe 
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

In crockpot layer pork chops, add the cream of chuicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.

The porkchops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes

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BANANA HIGH PROTEIN SHAKE

BANANA HIGH PROTEIN SHAKE

Ingredients:
- 1/2 cup water or fat free milk
- 1 banana
- Half cup oatmeal
- Half cup yogurt
- 1 scoop protein
- 1 tablespoon peanut butter
- Crushed ice

Preparation:
Add all ingredients into a blender and blend for 1 minute.

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Broccoli Cheddar Chicken Crescent Braid

Now this looks good. 

Broccoli Cheddar Chicken Crescent Braid Recipe 


You will need the following ingredients:

2 cans Pillsbury Original Crescent Rolls
2 cups chicken chunks, cooked
2 cups cheddar cheese
2 cups broccoli, frozen, steamed and chopped
1/2 cup light mayonnaise
1 egg yolk
Fresh rosemary

Prepare and bake like this:

Preheat oven to 375 degrees F. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle. Press each of the seams to form a single layer of dough. In a large bowl, combine chicken, cheese, broccoli and mayonnaise. Spread mixture over the center of the croissant dough evenly to create a log.



Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.



Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top. Bake for 28 – 30 minutes until golden brown. Enjoy!

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Zucchini Oatmeal Cookies

Zucchini Oatmeal Cookies


Makes 4 1/2 dozen cookies
1 cup butter, room temperature
2/3 cup granulated sugar
1 cup brown sugar
1 tsp. vanilla
2 eggs
1 1/2 to 2 cups grated zucchini
2 1/2 cups whole wheat flour
2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1 tsp soda
2 1/2 cups oats
Preheat the oven to 350 degrees. In the bowl of your stand mixer beat the butter and sugar on medium speed until light in color and very fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat for another minute. Add the grated zucchini and mix until incorporated. Sprinkle the flour, cinnamon, baking powder, salt, and soda over the wet ingredients. Mix everything together on low speed until well combined. Add the oat and mix to combine. Scoop dough into balls using a 1 ounce scoop and place on a parchment-lined baking sheet. Bake for 12 to 16 minutes until the center is set and the edges are golden. Let the cookies rest on the cookie sheet for 5 minutes before transferring them to a wire rack. Store covered.
Notes:
This is a great way to use bigger zucchini that might be a little tough; Peel and remove any seeds from larger zucchinis. Smaller squash don’t need anything done to them.
The whole wheat flour adds a great nuttiness to this cookie and helps to absorb some of the extra moisture from the zucchini. I strongly recommend using it. You will probably need 1/3 cup more flour if using white flour.
Don’t store the cookies stacked on top of each other. They stick terribly. Place a layer of wax or parchment in between the layers.
The dough is very wet and bakes up to a very soft cookie. Bake the cookies for an extra 3 or 4 minutes if you like a crunchier cookie. The crunchier cookies are excellent dipped in milk.
I have subbed unsweetened applesauce for half the butter lots of times with great success; great idea if you are wanting to save a few calories.

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