Chinese Lemon Chicken

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Chinese Lemon Chicken- serves 10
7 skinless, boneless chicken thighs
1/3 cup oyster sauce
2-1/2 teaspoons sesame oil
2-1/2 teaspoons white sugar
3 med eggs egg, beaten
salt and pepper to taste
1/4 cup corn flour
1-1/4 cups water
1/3 cup white sugar
1 lemon, juiced
2 (3.4 ounce) packages instant lemon pudding mix
water as needed
1/4 cup toasted sesame seeds
-To Marinate: Place chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper; pour mixture over chicken, cover dish and marinate for at least 1 hour.
-Dip marinated chicken in cornflour and sautee in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
-To Make Sauce: Bring 1/2 cup water to boil in a small saucepan; dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
-Cut chicken into bite size pieces and pour sauce over all; sprinkle with toasted sesame seeds and serve.

Whole wheat waffles

Whole Wheat Pancakes or Waffles
Christin Ricks

1.5 cups of whole wheat flour
2 tsp. of baking powder
½ tsp. of salt
2 Tbsp. of brown sugar
2 eggs
2 cups of milk
2 Tbsp. oil
1 cup of oats

1. Combine dry ingredients
2. Add wet ingredients to dry
3. Mix and pour into greased griddle or iron


Chicken Barley Chili

1 (14.5 oz) can Tomatoes, diced, undrained
1 (16 oz) can tomato sauce
1 (14 oz) can chicken broth
1 cup quaker quick barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz) can whole kernel corn
3 cups chicken breast, cooked and cut into bite-sized pieces
In 6 qt. saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low.  Simmer for 20 minutes, stirring occasionally.  Add beans, corn and chicken; increase heat to high until chili comes to a boil.  Cover and reduce heat to low.  Simmer for another 5 minutes, or until barley is tender. If desired, top with shredded cheese and sour cream. Makes 11 (1 cup) servings. 

A friend made this for us while our kitchen was being repaired. It was so delicious!


Healthy Banana Bread

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

**I haven't tried this yet, but thought the recipe looked good when I saw it on facebook**


Key Lime Pie Green Smoothie

This is a variation of the original recipe found here.

  • 2 TBSP key lime juice (about 4 small limes)
  • 1 tsp key lime zest (about 2 limes) (I skipped this ingredient
  • 1 cup milk
  • 2 cups fresh baby spinach
  • 1 1/2 ripe bananas, frozen (or you can use soft bananas, but would need to add ice to give the smoothie texture)
  • 1/2 tsp vanilla extract
  • 1 TBSP agave 
  • whipped topping (optional)
  • graham cracker pieces (optional)
  1. Place spinach in blender and pour milk and lime juice over it. Pulse until spinach is smooth.  Add remaining ingredients and blend until smooth.  Top with whipped topping and graham crackers if desired.
  2. I was pleasantly surprised with how delicious this was.  I could have drank the whole blender by myself, it was that good.  :)