Orange Honey Grilled Chicken Strips

These were delicious! I loved the citrus taste. I made extra and my hubby put them on a salad for his lunch the next day. We actually had to negotiate as to who got to have the leftovers for lunch, which is a huge thing because we usually don't eat leftovers.

From Sister's Cafe

1 to 1 1/2 lbs boneless skinless chicken breasts
2 TB butter softened
2 TB finely chopped scallions
2 TB fresh orange juice
2 TB chopped cilantro leaves (I like a little extra)
1 TB honey
1-2 TB grated orange zest, from ~1/2 an orange

Cut each chicken breast into 3 length wise strips. Thread 3 strips accordion style, on each of 4-6 long metal or wooden skewers. If using wood skewers, soak them for at least 20 minutes in cold water before using to prevent scorching on the grill. To make the basting sauce: In a small bowl, stir together the butter, scallions, orange juice, cilantro, honey, and orange zest. Brush about half of the sauce on the chicken, covering each strip well. Set aside to marinate for about 15 minutes. If you have to let the chicken marinate longer refrigerate. Prepare grill to medium hot. Grill chicken about 15 minutes, turning several times, until the chicken is cooked through but still moist. Baste several times with the remaining basting sauce. Stop basting 5 minutes before the chicken is done. Remove the chicken from the grill and serve immediately.

Stir Fried Rice With Asian Vegetables And Beef

This was good, but I would probably figure out some ways next time to kick up the flavor a little bit.

From Prevention Magazine Online

1 8 oz 3/4" thick sirloin or top round steak, thinly sliced
2 tbsp reduced sodium soy sauce
2 tsp canola or other vegetable oil

1 bag (14 oz) frozen stir fry or asian vegetable mix
1 pouch (10 oz) frozen brown rice (I just used regular white rice)
1 tbsp finely chopped fresh ginger
2 tsp finely minced garlic
1/2 C diagonally sliced scallions
1/4 C coarsely chopped dry roasted peanuts (I used almonds)

Directions
1. Toss steak with 1 tablespoon of the soy sauce.
2. Heat wok or large skillet over high heat. Add oil. Place steak in single layer and cook without stirring to brown, about 1 minute. Cook another minute, stirring once or twice, until all pink is gone. With slotted spoon or tongs, transfer meat to dish and set aside.
3. Add vegetables to skillet's juices and stir fry over medium heat until vegetables are tender, about 5 minutes.
4. Cook rice per package directions.
5. Add ginger and garlic to skillet and stir fry 30 seconds. Add steak, cooked rice, scallions, peanuts, and remaining 1 tablespoon soy sauce. Stir fry until heated through.

Challah Bread

I made this bread because a friend likes it and said it made great French Toast. I have to agree that it makes awesome french toast. I love that the bread didn't get soggy, but still tasted like French Toast.

From Allrecipes.com

Ingredients

2 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1/2 cup honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds (optional)

Directions

In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
Preheat oven to 375 degrees F (190 degrees C).
Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Slimmed Down Quesadillas

From Prevention Magazine Online

Ingredients

6 oz white mushrooms, sliced
1 clove garlic, minced
2 whole wheat tortillas (12" diameter)
4 oz cooked chicken breast, sliced
1/4 red onion, chopped
1 jarred roasted red pepper packed in water, sliced
1/2 C shredded reduced fat cheddar cheese
1/2 C salsa
3/4 avocado, sliced and sprinkled with lime juice
lime wedges (garnish)

Directions

1. In small nonstick skillet, saute mushrooms and garlic over medium high heat, stirring occasionally, until mushrooms are tender, 6 to 8 minutes.
2. Heat sandwich press or waffle iron 5 minutes and spritz with cooking spray.
3. Divide mushroom mixture onto half of each tortilla. Layer on chicken, onion, pepper, and cheese, and fold over tortilla. Place on press or iron and close top.
4. When quesadilla is warmed through and cheese is melted, 5 to 7 minutes, remove from heat. Serve hot, with salsa, avocado, and lime wedges on the side.

Jamaican Grilled Chicken

From Prevention Magazine Online

This was delicious although a little spicy, but that is an easy fix. We will definitely eat this again.

**I doubled the sauce ingredients

1/4 C jarred chutney
1 tsp. caribbean hot pepper sauce (I just used normal hot pepper sauce I had on hand. Next time I will half the amount)
4 boneless, skinless chicken breasts
2 tbsp jamaican jerk seasoning
1 lb. fresh asparagus, trimmed

1. Preheat grill to medium high. In small bowl, mix chutney and hot pepper sauce and set aside. Rub chicken with jerk seasoning.
2. Grill breasts about 6 minutes per side or until cooked through and no longer pink inside, brushing every few minutes with chutney mixture.
3. Meanwhile, grill asparagus about 6 minutes, turning occasionally. Remove chicken and asparagus from grill and arrange on platter to serve.