Fluffy and Easy Pancake Recipe with Berry Garnish

Fluffy and Easy Pancake Recipe with Berry Garnishpancake recipe

Pancake recipe without the chocolate chips. These pancakes are soft, gently sweet and an excellent breakfast to serve in bed for you, momma…

This morning, just like any Saturday mornings, my husband made me my favorite coffee. As I was sipping my drink, I  conciously tried to savor the delectable aroma seeping through my nostrils as it brings calmness to my spirit and it brings relaxation in my mind. Ah, the feeling and the high, feeling of heaven, I guess. Once again bringing the sweetness back to my mouth. I  purposely isolate the cup in between the  palms of my hand so that the smell  will not escape -ever.  This once in a while feeling of utter bliss…
They say, ” OFTEN DO THE THINGS THAT BRING YOU JOY.”  Since coffee brings an intense,wonderful feeling, why am I not drinking my coffee everyday?  Why do I  isolate drinking my coffee on Saturdays or Sundays. Huh! Because coffee, after the initial feeling of heaven,  brings me chills – in not a good way. I shake and I panic. I was drinking 8 cups of coffee a day. I drank it like water, as you can see. I realized that I have to give it up in order for me to keep my mental  health. So I cut it into once in awhile particularly Saturdays or Sundays.   Everything should be in moderation, they say.
So how is my coffee, related with these fluffy and soft pancakes? It is because when I drink “my once in a while coffee,” it has to be paired with these fluffy pancakes. It is just the perfect combo – like pea and a pod, like peanut butter and jelly OR, Adam and Eve together (?), they are just match made in heaven. But the only good thing about these pancakes  is that, they bring  the good kind of chills and shivers  because they are delectable and melt in the mouth pancakes. Unlike my coffee, I can eat it everyday and savor it the whole day without bad consequences – maybe on the waist area but I refuse to think about that for now…
Happy Mother’s Day everyone! Check out these other post for Mother;s Day Ideas: 30 Minute Cinnamon French Toast, Fluffy Buttermilk Pancake and How to Make Buttermilk Measurements.

Pancake Recipe

Servings: 12 • Serving Size:1 pancake • Old Points:3 • Points+: 1 • Calories :• Fat: 1.6 g • Protein: 2.5g • Carb:6.3 g • Fiber: g • Sugar: 4.1 g • Sodium: 255mg

Ingredients

1 and 2/3 cup all purpose flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs, beaten
2 cups buttermilk
1/2 cup oil
1/2 tsp vanilla extract

Instructions

  • Combine dry ingredients in a large bowl; set aside. Combine eggs, buttermilk,oil and vanilla in a mixing bowl;stir into flour mixture just until moistened.Pour batter by 1/4 cupfuls onto a greased hot griddle or pan. Turn pancakes when bubbles appear on the surface and when the bubbles pop; cook until golden. Serve with frozen or fresh berries with syrup.
  • MAKE SURE TO CHECK THE HOW TO MAKE BUTTERMILK LINK ABOVE TO MAKE YOUR OWN BUTTERMILK.

Notes

How to Make Buttermilk Measurements http://easytocookmeals.com/how-to-make-buttermilk/ Make your own buttermilk here: 2 cups milk plus two tablespoon white vinegar.

Yellow Cake Cupcakes with Oreo Cookies

Here is a math equation:  Yellow Cake Recipe transformed into an easy to make  cupcakes, folded in with Oreo Cookies ,   eventually  topped with an easy to make  frosting = finger licking cupcakes!

Yellow Cake Cupcakes with Oreo Cookies

For me, there are three types of people: Those who are inherently wise, those who have no clue,  and those who don’t give a damn. Unfortunately, I fell  into the no clue category. I have been prancing around life, motherhood, blogging, diet  and other life’ s complications learning things as I go along.

Although there are so many things that we can learn from other people and books, still for me, life  is a mystery; an adventure; and a challenge. There are so many times though, that I wish life is just black and white. I wish  that life doesn’t have to be learned by trial and error. And I wish that those self-help books are easy to follow – but they are not.

So when out of nowhere, I get an AHA moment like these.

I celebrate with these:

Yellow Cake Cupcakes with Oreo Cookies 2

AN EASY TO MAKE YELLOW CAKE TURNED INTO CUPCAKE WITH OREO… succulent, mouth -watering, delish. Do I need to say more?

I wish I have more AHA moments so that I will have a reason to eat 2, 3, 4 or more of these delectable cupcakes. Gosh, so tasty. A not too sweet frosting and the subtle taste of the Oreo cookies neutralized the sweetness of the Yellow Cake.

Although these AHA moments are trivial to other people, for or clueless being like me, this is a HUGE  deal so  I am celebrating no matter what, and I am not going to stop… yum!

I entered this post at Chef-In Training blog. Check it out!

Yellow Cake Cupcake with Oreo Cookies

Servings: 10 • Serving Size: 1 cupcake• Old Points: 6• Points+: 6• Calories : 257• Fat: 5.6g • Protein: 1.5g • Carb: 42.2 g • Fiber:. g • Sugar:17.1g • Sodium: 207 mg

Ingredients

FOR THE YELLOW CAKE:
1 and 1/2 cups all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter
3/4 cup sugar
3 tsp vanilla
1 egg
2/3 cup milk
1 cup mini Oreo Cookie (cut to half using your hands so that it will not be too small)
FOR THE BUTTER FROSTING:
3 TBSP BUTTER (melted)
2 and 1/4 to 2 and 1/2 cups confectioner’s sugar
2 tbsp milk
3/4 tsp vanilla

Instructions

  • Line standard sized cupcake pan with cupcake liners. And pre heat oven at 350 F.
  • Put flour, baking powder and salt in a small bowl and stir to mix. Set aside. In another mixing bowl, beat butter with electric mixer. Add sugar and vanilla, Beat until combined. Add egg and beat for 1 minute. Add in the flour mixture alternately with the milk. Flour first then milk. Beating on slow speed until just combine. Remove the batter off the stand mixer and fold in the Oreo Cookies. Do not over mix. You want a larger Oreo Cookies in your cupcakes.
  • Bake Yellow Cupcakes for 25 minute or until toothpick comes out clean. I usually remove mine after 25 minute so that the cupcake are moist and let the yellow cupcakes sit in the pan to continue cooking. Let cool.
  • HOW TO MAKE THE BUTTER FROSTING:
  • In a small mixer bowl, beat butter til light and fluffy. Gradually add about half of the powdered sugar. Beat in milk and vanilla. Gradually add in remaining powdered sugar. Beat in additional milk if necessary. In my experience 2 tablespoon was enough. This will frost 10 cupcakes. In this cupcakes, I used tip # 5 for the nest and tip # 233 for the grass, to get an Easter Cupcake look.

Pot Stickers Recipe – Steamed Pork and Shrimp Dumpling

Here is an Oriental Recipe that you can make – pot stickers or dumpling, however you call it, is a very easy appetizer and easy party food that will  surely please your family or your guests!

Pot Stickers Recipe – Steamed Pork and Shrimp Dumpling

My family call  this recipe dumplings but for my American friends, they call it pot stickers. Whatever it is called , I think this dumpling is a very good appetizer for any occasion. Although it can get tricky to make,  the “zen ” feeling of shaping and the patience it takes to make this meal give a sense of release from stress.

Pot Stickers Recipe – Steamed Pork and Shrimp Dumpling

For me, that is what is cooking is all about. A release from stress. While I cook, I feel  calmness  and  excitement at the same time.  It also heightens my self -esteem knowing that my clan will be eating my meal with gusto.  And this pot sticker surely bring out those things. I hope you will like it. I entered this post in Weekend Potluck 110 and Dianna Rambles.

Steamed Pork Dumpling

Servings: 36 • Serving Size: 1 pc • Old Points:1• Points+: 1• Calories : 32Fat: .3g • Protein:2.6 g • Carb:4.4 g • Fiber: g • Sugar: .9g • Sodium:115 mg

Ingredients

1 cup froze shrimp, thawed and chopped
1/2 lb ground pork
1 egg
2 tsp corn starch
1 tsp salt
1 medium sized carrot, chopped
1 tbsp freshly grate ginger
2 cloves garlic
2 tsp sesame oil
1 stem green onion chopped
1 pack 36 pieces pot sticker wrap ( Hongkong Dumpling Gyoza Brand)
non stick spray
cup of water in a small bowl to seal pot stickers
Sauce:
Juice from 1 lemon
1 tbsp dark soy sauce
1 clove garlic
1 tbsp onion

Instructions

  • Place the ground pork in a deep bowl. Place shrimp in an electric chopper and chop. Add in green onion, garlic and chop some more and transfer into the bowl with ground pork in it. Using the same chopper container, place the carrot and chop. Add the carrot into the shrimp, pork and onion mixture. Add in the egg, salt and corn starch, sesame oil and using your hand, mix to incorporate the mixture together. Set aside. Spray steamer with oil spray.
  • Prepare the pot sticker wrap. And separate them and place them in flat surface. Put the shrimp and ground pork mixture in the middle of the wrap and dipping your fingertip on a water, wet the sides of the wrap and seal the pot stickers as show above. DO the same to the rest of the shrimp and ground pork mixture. Place into a greased steamer and steam some more for 15 to 20 minutes after the steamer water had boiled.
  • You can also deep fry these post stickers. This way, it will just be crunchy and not dry.
  • SAUCE:
  • Mix all of the ingredients and adjust taste according to your preference

Notes

This recipe yields 36 pot stickers. Freeze the un – steamed postickers and use it for the THAI SHRIMP DUMPLING NOODLES minus the noodles if you do not have the noodles. Just boil the stock and add in the pot sticker to boiling and add in green onion, carrot, celery or any herbs you like like basil and cilantro.

Pot sticker usually get dry when not serve fresh. So, it is good if you steam it by batch.

Chamomile Tea Drink with Honeydew March 12, 2014

Cozy Chamomile Tea Herb tea with Honeydew. Soothing drink and a wonderful way to relax any time of day…

Disclaimer: I have no theology study or any religious education, but I am posting this anyway.

There are two kinds of sins. One that a real sin and moderate sin. I will explain…

There are sins that are really sinful, that is called mortal sin btw, they are those kind of sins that you know they are wrong , yet  you do it anyway because it just makes you feel good.Then there is what I call a moderate sin ( I made up this sin to make me feel better – there is no such a thing of big and small sin, right?) I got an example for it…

Like drinking coffee in the morning. I know if I do that, I will shake, shiver, get anxious and I palpitate. But I do it anyway because of the momentary  euphoria I get while drinking my hazelnut flavored coffee. Another example would be my ” decision not to exercise day.” If I do not exercise, I beat myself up and beating yourself up is a sin, right?

Then there is a good sin. I called it a sin because I like the fibrous feel and sweet aroma of this beverage so much, I thought I can go bankrupt. Gee,  I have to get more of the ingredients in the store and spend money on gas and stacking on Honeydew produce. Is it really called a sin?   Nah, it is called Chamomile Tea Drink with Honeydew .

Today, I am sharing to you my sin. The sin of drinking too much of this that I cannot stop pee-ing (now I am getting too personal). By going to the B/R,  I cannot spend time with my kids and it is taking quality time with my husband. Do I need interventions now? I know everything should be in moderation, but it will take a shackle of  chains to stop me from drinking this. I really like it specially when you let it sit for awhile, the flavored water sips into the Honeydew. It is like eating a vitamin C candy.

My husband loves this drink too.  I freeze this tea drink overnight in a portable container and my husband brings it to work still frozen. By noon he has an aromatic and gently sweet drink too cold – just fresh from thawing. It is also high in Vitamin C – thanks to the Honeydew. I hope you will enjoy this drink.For more healthy flavored drinks, please check: Healthy Flavored Water post. I liked this post to Kitchen Meet Girl and Chef In Training blogs. Check it out.

Chamomile Tea Drink with Honeydew

Servings: 4 • Serving Size:1 tall glass • Old Points: 0• Points+: 1 • Calories :31• Fat: .1 • Protein: .5 g • Carb:7.7 g • Fiber: .7 g • Sugar: 6.9 g • Sodium: 17 mg

Ingredients

2 – 3 cups honeydew ( 1/2 of the whole honeydew)
honey to sweeten
1 cup hot water
2 teabags of Cozy Chamomile Herbal Tea
cube of ice
3 more cups of cold water
Optional on any of these for garnish:
cilantro,basil,parsley and mint

Instructions

  • Fill a microwavable cup with tap, filtered or spring water and heat it for 1 and 1/2 minutes in the microwave. Steep in 2 Chamomile teabags for five minutes.
  • Meanwhile, fill in a glass container or pitcher with 2 cups of ice cubes, add in the honeydew and 3 more cups of water. When the tea is ready discard the tea bags and pour the tea into the pitcher and add in honey for sweetness. and let it sit overnight or you can drink it right away. YOu can add basil or parsley in it for extra flavor. Enjoy!

Siopao Recipe or Chicken Buns with Chicken Breast Filling

Siopao Recipe or Chicken Buns  with Chicken Breast Filling. You will not believe  how easy it is to make these little BUN-NIES! This is my version of Siopao or Steamed Buns. This is perfect for snacks or will do as an easy meal idea for dinner. My husband brings it to lunch and he packs four to five pieces of these chicken dumplings. So, get your sleeves rolling and make these. You will be glad you did because it will make you look like a pro in Chinese/Asian cooking … at least, I say it to myself.

Siopao Recipe or Chicken Buns with Chicken Breast Filling

Siopao Recipe or Chicken Buns with Chicken Breast Filling
I was awaken by the birds chirping and the cool breeze squeezing through my window. A sign of spring. Spring is my favorite season because you can feel the gentle touch of the sun, you can smell the leaves and just like the trees are springing its sleeping leaves, for me it is a palpable show of hope.It is an emergence of new life and new beginnings. This is a blossoming month.

I likened spring as a bridge that connects the barren  months of winter to light months of summer. It is also a time for coming back home. The birds that immigrated come home. The whale goes back to their breeding ground and the hibernating animals are called out to socialize again. Loove  it!

BTW, Today I watched the Son of God the movie and I was so amazed on how the movie embodied the book of John. While watching the movie, it felt like the words that I read in the Bible were coming to life. There was solemn feel in the movie theater. It showed that everyone was taking the movie to heart. I love the movie. I was encouraged to re-read the Bible and look at it in different angle. When I was just reading the Bible, I did not really imagine the fears and doubt the apostle had. But this movie showed those raw emotions and how much they were so confused of their new found faith. And there are some line of the movie that touched me:

1. Do not be afraid, trust in God. 2. And when Magdalene saw Jesus, she said, “Teacher.” 3. I love how the movie projected the hope, the rejuvenation and the new courage to proclaim their faith when they saw Jesus alive and has risen to heaven.

There were several scenes and phrases that I want to share, but I do not want to spoil the movie for you. Just watch it.

And the the highlight of the movie is the shroud. I thought there was some kind of connection between these buns and the white cloth that Jesus wore. It was white and soft. Because of that, I was inspired to make these chicken buns …

Here are some recipe that used Hoisin Sauce. You might want to try them: Honey Chicken Wings and High Protein Ground turkey meatballsAnd check the How to Clean Leeks .I post for step by step instructions on how to clean leeks. I link this entry to A Bowl Full of Lemon   and The Comforts of Home sites. Please check it out.

Steamed Chicken Buns with Chicken Breast Filling

Servings: 16• Serving Size: 1 bun • Old Points:3 • Points+: 4 • Calories : 158• Fat:2.8 • Protein:16 g • Carb:16.3 g • Fiber:.6 g • Sugar: 2.2 g • Sodium: 92mg

Ingredients

DUMPLINGS DOUGH FROM SCRATCH:
2 1/4 cup All Purpose Flour
2 1/4 tsp rapid rise fast yeast
1 tsp white sugar or super fine sugar
2 tbsp warm water
3/4 cup warm milk
spray oil to spray the steamer
STEAMED BUNS FILLING:
1.5 lbs chicken breast
1 tbsp light brown sugar
1 tbsp light soy sauce
2 tbsp honey or agave ( I used agave)
1 tbsp or more Hoisin sauce
1 tbsp canola oil or any oil of your choice
1 leek, finely chopped
1 garlic clove
1/2 piece fresh ginger root,grated

Instructions

  • Place the chicken breast in a large bowl. In a small bowl, mix together the sugar,soy sauce, honey, Hoisin. Pour the mixture over the chicken breast and marinate overnight or 30 minutes. When the chicken are ready, remove the chicken breast from the marinade. Pre heat oven at 350 F and cook the chicken breast on a wire-lined baking sheet.Bake the chicken for 30 – 40 minutes and let it cool. Remove the chicken breast from the wire rack cut into small pieces of cube or shred the chicken breast.
  • Heat the oil in a pan and stir fry the leek,garlic and ginger for 3 minutes. Add in the cubed/shredded chicken breast. Add in Hoisin sauce, salt or pepper to taste ( this part depends on how how you want your filling to taste). Set aside to cool.
  • TO MAKE THE DUMPLING DOUGH:
  • Mix the flour into the electric mixing bowl with the fast rise yeast. Place the milk,water ,sugar in a heat safe cup or bowl and mix to dissolve the sugar. Heat the mixture in a microwave oven for 1 minute then add into the flour mixture. Knead using an electric mixer until smooth. OR you can manually knead it in a floured surface for 5 minutes. Roll into sausage shape and cut into 16 piece. Cover the dough and let it stand for 25 minutes.
  • Spray the steamer with non-stick oil . Set aside. Flatten the dough pieces into 4 inch rounds.Place the spoonful of filling in the center of each. Draw up the sides to form a “moneybag” and twist to seal and arrange on the steamer rack. and place the dumplings on the base of the steamer. Do not put on the heat yet. Look instructions below.
  • Put 3 cups or more of water on the base of the steamer and let the water boil. Place the steamer containing the dumpling on top and steam the dumplings for 15 minutes after the water boils.Transfer bun in a flat plate and enjoy it while it is hot.

Notes

You can freeze these chicken dumplings. To heat siopao or dumplings, wrap it in a wet paper towel and microwave for 30 seconds or more.

Pepperoni Pizza Potato Skins

Pepperoni Pizza Potato Skins
Pepperoni Pizza in a Potato Skin. To me, this is a new and unique potato recipe but I think so many Americans have been cooking this since potato is a very common meal staple here in the US – as rice replacement…

Pepperoni Pizza Potato Skins 2Pepperoni Pizza Potato Skins

Before these potatoes will turn into something that may eat my whole clan, I have to make something out of them. I made a potato recipe, just perfect for a healthy dinner.

Pepperoni Pizza Potato Skins 2

And how I am glad that these potatoes have turned into lovely and colorful pizza in a boat… My son ate these for breakfast, lunch and dinner. I was astonished. I thought the “monster ” above, ate my son and “IT” replaced him with a new one. My son who hates potatoes did not even notice that he gobbled everything including the potato skins. I hope you will like this too. Enjoy!

Here are some recipes that uses Parsley:1 Meatball Recipe Cooke in 3 Ways. And please check this post for the Step by Step Guide on How to Prepare Potato Skin. And freeze the potato inside since we are making something out of it.

Pepperoni Pizza Potato Skins

Servings: 8 • Serving Size: 1 potatoe boat • Old Points: 4 • Points+:5 • Calories : 207• Fat:3.2 • Protein: 7.8 g • Carb:37.5g • Fiber:5.6 g • Sugar: 3.5g • Sodium: 203mg

Ingredients

8 bake potato skins ( from 4 pieces of potatoes cut in half. Please check http://easytocookmeals.com/how-to-prepare-classic-potato-skin/ )
1 cup pizza sauce
1 cup mozzarella cheese
1/2 cup pepperoni
1 tbsp minced parsley

Instructions

Preheat oven at 425 F . Place potato skins on a baking dish. Add on mozzarella cheese and pepperoni. Bake until the cheese is bubbly. Garnish with parsley. Serve hot and enjoy!

Notes

This recipe is by Ree Drummond from Pioneer Woman Cooks – Year of Holidays

NOTE: IF you skip the salt, it is only 175 cal.

Low Calorie Chicken Dinner Idea – General Tso’s Recipe

How should I serve my my dinner? Baked chicken instead of fried ? Low calorie dinner instead of high? Should I save my Weight Watchers points or spend it?These are suppose to be easy choices but how come they are not? Is it because there is a stigma that when it is healthy food, it is suppose to taste bad? Well, with this healthy version of Chinese take out, particularly General Tso’s, you should not be afraid that this is not deeeeee – lish, because it is ; plus, it is lesser in calories and you can save your Weight Watchers points in order to eat the other foods you crave.

Low Calorie Chicken Dinner Idea – General Tso’s Recipe

Chicken Dinner Idea – General Tso’s Recipe. Lower in Calorie compared to deep fried ones. recipe from www.easytocookmeals.com

Low Calorie Chicken Dinner Idea – General Tso’s Recipe 2

Cravings. This is what happens to me when I see something Chinese-sy. When I see a soy sauce, I crave Chinese food. When I see a chop stick, I brace myself and eat Chinese food. Then today, I saw a beer. Surprisingly, I am craving for General Tso’s Chinese take out. I am not sure what is the connection between beer and General Tso’s , but that is how my cravings work – they occur in a very unexpected way.

Low Calorie Chicken Dinner Idea – General Tso’s Recipe 3

So today, I am going to share with you General Tso’s Chinese food. Actually, this easy recipe is suppose to be deep fried,  but then, if I deep fry it and follow the original instruction,  it has huge calorie difference. I mean really HUUUUUUUGGE… as in BIG !  If I deep fry it, it is 1,500 calories per serving but if I bake it, it is only 400 + calories as you can see on the nutritional facts  below. I want to keep and  save my Weight Watchers points so I decided the “road less trvelled” and made my own version of this easy dinner. This way, I can eat more of the things that I want…
Low Calorie Chicken Dinner Idea – General Tso’s Recipe 4

Low Calorie Chicken Dinner Idea – General Tso’s Recipe 5

Low Calorie Chicken Dinner Idea – General Tso’s Recipe 6Chicken Dinner Idea – General Tso’s Recipe

Please check this other Dinner Idea Chinese Recipe using the  a chicken stock Healthy Version of Orange Chicken Recipe post. If you have some Hoisin left, try this recipe: Honey Chicken wings , and there will be more Hoisin and chicken stock recipe coming in.

Baked General Tso’s Recipe – Lesser Calorie

Easy to Cook Meals Weight Watchers Recipe

Servings: 6 • Serving Size: 1 cup (7 pieces of chicken) • Old Points: 11• Points+: 12• Calories : 487• Fat: 17.1• Protein: 40.6 g • Carb: 40.3 g • Fiber: 2.3g • Sugar: 4.9g • Sodium: 531mg

Ingredients

FOR THE SAUCE:
1 cup chicken stock
1/8 cup white wine vinegar ( distilled vinegar will work too)
1/8 cup soy sauce
2 tbsp white sugar
1/2 cup Hoisin sauce
2 tsp cornstarch
FOR THE CHICKEN:
1 1/2 lbs chicken
3 eggs
1/4 cup cornstarch
1 1/2 cup Panko Bread Crumbs
Cooking spray ( to spray the chicken before baking)
4 tbsp sesame oil ( you can use the canola or any oil you have )
5 pieces dried red chili pepper
1″ crushed ginger
2 cloves garlic
1 tsp crushed red pepper flakes

Instructions

  • Prepare a wide baking sheet and line it with tin foil. Set aside. Preheat oven at 475 F.
  • Scramble the egg in a deep bowl and add in the 1/4 cup corn starch. Mix completely until smooth, then add in the chicken. Mix to coat the egg and cornstarch into the chicken.Place the Panko crumbs into a flat plate. Drain the cornstarch and egg mixture from the chicken and roll the chicken into the Panko crumbs pressing gently so that the crumbs will stick on the chicken. Arrange chicken on the baking sheet. Do the same to the rest of the chicken.Spray the chicken with an oil spray and bake chicken into a preheated oven.Bake until the chicken is golden brown. When the chicken are cook, you can move on to the next step.
  • In a medium sized deep bowl, mix the chicken stock, wine vinegar, soy sauce, sugar, Hoisin Sauce and corn starch . Set aside.
  • Prepare a large skillet or wok and heat the sesame oil. Add in and saute’ the ginger and garlic, then add in the 5 pieces dried red chili pepper. Add in the cooked chicken stir fry, to gently coat the ginger, garlic and pepper into the chicken. Pour in the sauce and add in the red pepper flakes. Very gently coat the sauce into the chicken and continue cooking until the sauce is thick and simmering.
  • This recipe is perfect when serve hot, since the sauce tends to get dry. If it does happen, just add in a little bit of water and mix and you are good to go.

Notes

The panko bread crumbs will absorb the sauce so, it will ran out of juice if you do not serve it immediately. I like it this way though, so I am sticking with the recipe. If, however you want it to have more sauce, just add water when you heat it up, add salt according to your liking and then very gently mix the chicken. Add more red pepper flake if you want it extra spicy.

Healthy Version of Chinese Orange Chicken – Baked Rather Than Deep Fried

This is a healthier version of that Orange Chicken we buy from the grocery store and Panda Express. So fear no more, and enjoy an orange chicken that you are not guilty to indulge and munch with. This is a  baked chicken breast. The chicken breasts slices were marinated with fresh orange juice,  orange zest and more. I hope you like it.

Chinese Orange Chicken

Chinese Orange Chicken

My family is a sucker for Chinese food. Chinese take out, Chinese buffet, we are in.  So when you are in a diet like me, living so close to the grocery store that sells the best Orange Chicken does not help at all, because the Orange chicken they sell is deep fried. Therefore, it is terribly high in calories.

You might be thinking why I cooked this meal in batch. It is because this meal  will be consumed until breakfast and lunch the next day. Although this is excellent if serve hot, it is still good for pack lunch. Just heat it in the microwave and it is good to go.

Chinese Orange Chicken

Chinese Orange Chicken

So  today, when my feet were itching  to go and buy some Chinese food, I decided to simply make my own Orange Chicken and bake it instead of  the deep fried ones. I got this recipe from my favorite blog  Damn Delicious. I, however, baked the chicken rather than deep frying it, and I changed the ingredients’ measurements according to my liking.  Still, I am so proud of the outcome. It is utterly tasty: the recipe captured the taste of orange and the orange smell, what a delicious aroma.

There is one downside though, the chicken breast was a little bit dry compared to the store bought ones because there is no oily juice coming out from the breading. I think that is a good thing.
When I ate this food, there was no guilt at all. This is the kind of Chinese food that I should be eating…

Healthier Version of Chinese Orange Chicken

Yield: 8 servings

Ingredients

2 lbs skinless chicken breast slice into bite sized pieces
1 cup of corn starch for the chicken breading plus 1 tablespoon cornstarch for the marinade
2 large eggs, beaten
spray oil
1/2 teaspoon sesame seeds
1 green onion, for garnish
Marinade:
1 cup chicken broth
1/2 cup orange juice ( I got this from two oranges)
1 tbs orange zest from the orange ( you can add more zest if you like)
1/4 cup sugar
1/4 cup white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 inch length ginger, crushed

Instructions

  • 1. In a large bowl, mixed together the marinade ingredient. Set aside.
  • 2. Place the sliced chicken breast in another bowl in a zip lock or a bowl. Spoon in 2/3 cup of the marinade and mix it with the chicken breast. Marinate the chicken for 30 minutes.
  • 3. When the chicken is ready, drain the marinade and prepare a large baking sheet and spray it with non stick oil. Set aside.
  • 4. Scramble the egg in a bowl. Pour in one cup of corn starch on a flat plate. Keep the cornstarch handy as you may need more of it later.
  • 5.Pre heat oven at 400 F.
  • 6. Dip the chicken breast into the scrambled egg and roll it into the cornstarch. Place it on the baking sheet. Do the same to the rest of the chicken.Bake the chicken for 10 minutes then turn the other side for another 10 minutes.
  • 7.When the chicken is almost ready, place the remaining of the marinade into a sauce pan and let it simmer. Mix the 1 tablespoon cornstarch with 2 tablespoon of water and mix until smooth. Then pour mixture into the simmering marinade. Continue mixing until the marinade is sticky.
  • 8. When the chicken is cooked, put them into a deep bowl and drizzle in the marinade or toss the chicken gently. Garnish with onion leaves and lemon zest. NOTE: For me, I I drizzle the chicken with the sauce so that the breading is still intact.
  • Serve Hot.

Notes

This recipe was adapted from Damn Delicious blog. I just changed measurements according to my preference.

HIGH PROTEIN PASTA SAUCE IDEA

This is a sneaky sauce my friends. It is a secretly healthy pasta sauce that  has tricked my husband and my kids to eat vegetables. The sauce was made of carrots, tomatoes, garlic,onion and lean ground beef. I created this healthy sauce to sneak in some vegetables into our dinner. Although my kids are grown up, they still have a special aversion on anything veggies. Just like their dad,  when ever they see carrots or onion, these veggies are shove down to the out most corner of their plates. I hate seeing when they do that. But I just got the solution just right here.
HIGH PROTEIN PASTA SAUCE IDEA

Help! My kids do not like vegetables!
It is challenging to feed my children because they do not like vegetables. And that is what I thought is the healthiest meal I can give to my children. They eat only egg with rice or any meat with rice.  Though I have been partly to blame for this, since I did not really train them to eat veggies when they were little, I am in a mission to turn this around. SHHHHHH ! This is just between us, okey? I have been trying to sneak in some vegetables into their meals.

HIGH PROTEIN PASTA SAUCE IDEA 2

Since I started staying home and was trying to become a “noble” housewife, I have been concocting recipes that my children will be tricked into eating veggies.

This recipe below is my version of sneaky chef. My son loves this. I chuckle sometimes when he raves about this. Not knowing that garlic, onion, carrots- the veggies he abhor, are present in this meal. I purposely add in the veggies a little  late to so that it will be kind of raw when they eat it. I also mince the ingredients so that it will not be obvious. I hope you will enjoy this as much as we do. Again, do not forget to pin the pictures and follow and like me in Facebook.

high protein pasta sauce

high protein pasta sauce

EASY DINNER – PASTA WITH CARROT SAUCE

Yield: 5

Ingredients

5 cloves garlic ( chopped)
5 medium sized carrots ( chopped)
1 small onion ( chopped)
2 pieces dried basil leaves
2 tablespoon canola oil
2 tablespoon brown sugar
2 lbs lean ground beef
1 can 14.5 oz Diced Basil Oregano and Garlic
1 can 15 oz tomato sauce in any brand
1 8 oz tomato sauce
1 box 12 oz fettucine pasta or any kind of pasta you want
Velveeta Cheddar cheese to garnish or Parmesan Cheese
Handful of Basil Leaves for garnish ( optional)

Instructions

    • Cook pasta per box’s instruction
    • In a large cooking pan, heat the oil
    • Add in the ground beef and let it cook until it is not pink or it is cook through
    • When the beef is cook, add in chopped onion, garlic and carrot
    • Let it simmer for 2 minutes and add in the sauces and the can of DICED Basil, Oregano, Garlic
    • Let the sauce mixture simmer for 15 more minutes and serve on top of the pasta with cheddar Velveeta cheese on top

Notes

Freeze left over sauce for next time. I am going to post another recipe with my left over sauce. Stay tuned to that.

Protein Pasta Sauce Nutritional Facts

OREO CHEESECAKE CUPCAKE

How do you make a cheese cake dessert – particularly a Cheesecake Cupcake with Oreo Cookies in it. Here is the answer. I was intimidated at first to make this because of its fancy name and its fancy looks. But I was wrong. Though these Cheesecake Cupcake look very difficult to create from scratch, nothing can get easier to make than this- I was surprised. 

OREO CHEESECAKE CUPCAKE

It is cold and my children and I are stuck in the house. Two days without classes, I ran out of foods to feed my kids. With a 6 – inch snow outside, getting out is not an option. So how can I entertain my children in this snow days? I decided to make these Oreo Cheesecake Cupcakes.

OREO CHEESECAKE CUPCAKE 2

I do not buy Oreo cookie often. But from time to time,  I cave in to cravings and let Oreo Cookies enter my pantry. Last week for example, I was craving for this Oreo Cheesecake cupcake and I also wanted to make a cake that calls for Oreo Cookies, so I purchased  a box of it. I have to hide it to the deepest end of the pantry so that I will not give in to temptation of munching all of  the cookies before they make their way to the cake and the cheesecake cupcakes I planned to bake. If you want to see my home-made Oreo recipe, check it this Healthy Oreo post.

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OREO CHEESECAKE CUPCAKE 4

I had some sour cream and cream cheese in the fridge anyway, so  this is just appropriate. I got this recipe from framedcooksblog but I decreased the quantity of the cream cheese, because the original recipe called for a pound of cream cheese. The original recipe will yield 30 pieces of cream cheese cupcakes; I thought that would be too much. I cannot let my waist suffer from eating these irresistibly good cupcakes.

OREO CHEESECAKE CUPCAKE 5

As I mentioned, this is an easy cupcake to make. I used low fat cream cheese in this recipe. Note that this  recipe tends to fall in the middle so you have to fill the cupcake liner a little fuller so that the cheesecake will come out taller.  I  also cooled the cupcakes before serving since I thought it tasted better cold but you have to muster a lot self control not to devour these cheesecake cupcakes once it come out from the oven.
OREO CHEESECAKE CUPCAKE 5

OREO CREAM CHEESE CUPCAKE

Ingredients

8 oz cream cheese
1/4 cup sour cream
1/4 cup white sugar
pinch of salt
2 eggs, slightly beaten
8 Oreo to line cupcake liner
12 oreo crushed

Instructions

  • Place cream cheese, sour cream sugar in a medium sized bowl
  • Line regular sized cupcake pan with six cupcake liners. Place the whole Oreo Cookies in each liner. Set aside.
  • Pre heat oven at 275 F
  • Mix completely the cream cheese, sour cream and sugar until smooth by using an electric mixer
  • Slowly add in the egg and mix until the egg is completely incorporated
  • Add in crushed Oreo Cookies and gently mix using a spatula, so that there will still be Oreo Cookie crumbs when you eat it
  • Divide batter between cupcake liners filling each to the top because this cupcake to sink in the middle. I used spoon to cup the batter and I used the spatula to scrape the batter. It is easier this way.
  • Bake at 275 F for 24 minutes or more until the cupcake is set. The cheesecake cupcakes will not brown but they are done. Let the cupcake cool down in the pan to continue cooking and refrigerate for 4 hours before serving. Enjoy.

OREO CHEESECAKE CUPCAKE 6