Garlic Brown Sugar Chicken

My friend Cindy shared this recipe with my mom's board and it was getting rave reviews - so I knew I had to try it. It was really good and very quick and easy to make. I think the recipe is originally from Allrecipes.com - I cut down on the amount of butter the original recipe called for to make it a little healthier.

2 Tbsp butter

4 Tbsp minced garlic

1 lb chicken tenders

4-6 Tbsp brown sugar

salt & pepper to taste

In a large saute pan, melt butter. Add garlic and let brown for 1-2 minutes. Add chicken and season with salt and pepper. Cook chicken all the way through so it is no longer pink. Crumble brown sugar on top of chicken and let melt. ENJOY!

Sweet & Sour Meatballs

Yesterday we celebrated my daughter's third birthday. I can't believe she's 3 already - the time went by so quickly!

These are always a staple at our parties, along with tomato pie. It's a very simple recipe and the ingredients sound iffy, but trust me, it's so good!

frozen meatballs (I like using 5/8 oz sized ones)

12 oz chili sauce

18 oz concord grape jelly

In a medium sized sauce pan, combine the chili sauce and jelly over medium heat until combined together. Put meatballs in a slow cooker and then pour sauce over top. Cook on low for 3-4 hours until meatballs are warmed through. Enjoy!

Pioneer Woman's Comfort BBQ Meatballs

These were the best meatballs I’ve ever had – seriously- the best! They were so good and juicy. The sauce was sweet but not too sweet. They reminded me of sweet and sour meatballs, but the sauce was a little sticky and perfect! I can’t wait to make these again.

Meatball Ingredients
1-½ pound ground feef
¾ cups quick cooking oats
1 cup milk
3 Tbsp very finely minced onion
1-½ tsp salt
Ground black pepper, to taste
1 cup flour
Canola oil

Sauce Ingredients
1 cup ketchup
2 Tbsp sugar
3 Tbsp white vinegar
2 Tbsp Worcestershire sauce
4 – 6 Tbsp chopped onion
1 dash Tabasco

Preheat oven to 350 degrees. Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.

Recipe from Pioneer Woman

Hoisin Shrimp & Broccoli

30 minutes and you have this? Well, actually in less than 30 minutes you can make this delicious meal! It was so good. I served it over whole wheat spaghetti, but would be great over rice as well. My almost three year old daughter loved it!

1 Tbsp cornstarch

1/3 cup reduced-sodium chicken broth

4 1/2 tsp reduced-sodium soy sauce

4 1/2 tsp hoisin sauce

1 tsp sesame oil

3 cups fresh broccoli florets

1 Tbsp canola oil

3 garlic cloves, minced

1 lb uncooked medium shrimp, peeled and deveined

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil, set aside.

In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the garlic, stir-fry for 1-2 minutes. Add shrimp, stir-fry 4-5 minutes longer or until shrimp are pink.

Stir in the cornstarch mixture and add to the pan. Bring to a boil, cook and stir for 2 minutes or until thickened.

Recipe from Taste of Home Healthy Cooking Magazine

Thai Chicken Broccoli Wraps

As you've probably noticed, we eat a lot of chicken. I'm always looking for new ways and wanted to try something different. This recipe is very quick and would be great in the summer (which I can't wait for!).

3/4 lb skinless, boneless chicken breast strips

1/4 tsp garlic salt

1/8 tsp black pepper

2 cups packaged broccoli slaw

1/2 tsp ground ginger

3 Tbsp creamy peanut butter

1 Tbsp reduced-sodium soy sauce

1/2 tsp minced garlic

3 - 10 inch whole wheat tortillas, warmed

Sprinkle chicken strips with garlic salt and pepper. Coat a skillet with non-stick cooking spray. Add chicken and cook over medium-high heat for 2-3 minutes or until no longer pink. Remove from pan, keep warm.

Add broccoli and 1/4 teaspoon of the ground ginger to skillet. Cook and stir for 2-3 minutes or until vegetables are crisp-tender.

In a small saucepan, combine peanut butter, 2 tablespoons of water, soy sauce, minced garlic and the remaining ginger. Heat over low heat until smooth, whisking constantly.

To assemble, spread tortillas with peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a toothpick. Cut in half and serve immediately.

Recipe from May 2009 Fitness Magazine