When I was a kid, getting Chinese takeout was a real treat. It wasn’t something my family did often, so my brother and I always got really excited when my parents decided to pickup dinner from our favorite local spot. Our tastes weren’t very sophisticated back then, so we always opted for orange chicken. While it’s very much an Americanized Chinese food, the sweet and spicy sauce is still one of my favorites.

I wanted to make a healthier version of that childhood favorite when I found myself craving Chinese food Monday. I decided to serve this chicken over cauliflower rice, which is an easy way to get some veggies in. I love how mainstream veggie pastas and rices have become; I used to make my own cauliflower rice in the food processor, but now I can find riced cauliflower in the frozen vegetable section at the grocery store. I’m willing to spend a little more for convenience foods that will save me time and cut down on dirty dishes!

My husband can be a picky eater sometimes, so I know a recipe is good when he goes back for two more bowls. This is a recipe that the whole family will enjoy, just omit the Sriracha from the sauce if you’re worried about it being too spicy.

I also picked up some frozen veggie egg rolls to serve alongside our orange chicken. They completed the healthy and delicious weeknight meal!

Healthy Orange Chicken

serves 4

[ingredients title=”Ingredients”]

• 1/4 cup orange marmalade
• 1/4 cup hoisin sauce
• 2 Tbsp. Tamari
• 1 Tbsp. Sriracha
• 1 Tbsp. cornstarch
• 3 garlic cloves, minced
• 2 tsp. salt, divided
• 1 tsp. pepper, divided
• 1 red bell pepper, diced
• 4 scallions (white part only), thinly sliced
• 1 Tbsp. olive oil
• 1 lb. boneless skinless chicken breast, cut into bite-size pieces
• 1 Tbsp. sesame oil
• 12 oz. frozen cauliflower rice

[/ingredients]

[directions title=”Directions”]

1. In a medium bowl, whisk together marmalade, hoisin, Tamari, Sriracha, cornstarch, garlic, 1 tsp. salt and 1/2 tsp. pepper. Set aside.
2. Coat a large skillet with 1 Tbsp. olive oil and place over medium-high heat. Add bell pepper and scallions and cook until soft and fragrant, stirring frequently, for about four minutes. Sprinkle chicken with remaining salt and pepper then add it to the pan and cook until browned, about three minutes on each side. Add sauce to pan and bring to boil, then reduce heat to low and let sauce simmer until thickened.
3. While chicken simmers, coat a medium skillet with 1 Tbsp. sesame oil and place over medium heat. Add cauliflower rice and cook until heated through, stirring frequently, for about five minutes.
4. Once the sauce for the chicken is thickened, remove it from heat. Place 1 cup of cauliflower rice on a plate or in a bowl, then top with 1/4 of the orange chicken.

[/directions]

The post Healthy Orange Chicken appeared first on The Broadcasting Baker.

Every evening when I go outside to water our plants and garden, I close my eyes and take in the amazing, natural smells they all emit. While I’m a big fan of flowers, the potted herbs lining our back deck produce my favorite smells. My parents have always been gardeners, so the smell of fresh herbs has always signaled summer to me. It reminds me of running around the backyard as a kid looking for caterpillars on the dill plants and summers filled with my mom’s homemade pesto.

Fresh herbs help elevate everyday meals with their strong fragrances and flavors. I plant a wide variety of herbs in pots on our back porch every summer to use in everything from drinks to desserts. Basil and mint are the two I find myself using most often.

I wanted to throw together an easy dinner last night with what we had on hand, so I plucked some herbs from their pots and made this healthy meal come to life. I always cut chicken breasts in half because they’re so large they can easily be split. It’s very important to make sure you don’t marinate this chicken for more than one hour because there’s vinegar in the marinade, which will give the chicken an odd texture if it sits too long before cooking.

You can easily swap out other herbs you have on hand for the ones I use in this recipe. I served our chicken alongside kale I sautéed in a small amount of butter, but it would also taste great with my everyday salad. To make this meal a bit fancier, you can cut a slit in the middle of the chicken breasts and stuff them with goat cheese. Because everything’s better with cheese, right?

[ingredients title=”Ingredients”]

• 2 large chicken breasts, weighing about 1 lb. total
• 1/4 cup high-quality olive oil
• 2 Tbsp. red wine vinegar
• 2 garlic cloves, minced
• 1 Tbsp. fresh basil, chopped
• 1 Tbsp. fresh rosemary, chopped
• 1/2 Tbsp. fresh thyme, chopped
• 1/2 Tbsp. fresh oregano, chopped
• 1 tsp. crushed red pepper
• Salt

[/ingredients]

[directions title=”Directions”]

1. Take each chicken breast and cut it in half vertically in order to get four, thinner chicken breasts. Season chicken generously with salt, place in a gallon-sized freezer bag and set aside.
2. In a small bowl, combine olive oil, vinegar, garlic, herbs and red pepper. Carefully pour marinade over the chicken in the plastic bag. Squeeze all of the air out of the plastic bag before sealing it and tossing the chicken to coat. Refrigerate chicken for 30 minutes to 1 hour.
3. About 15 minutes before your chicken is done marinating, preheat your grill over medium-high heat. Once it’s preheated, place chicken on grill and cook for three to four minutes on each side, until the internal temperature reaches 165 degrees. Remove chicken from grill and serve immediately. Season with more salt to suit your taste.

[/directions]

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Happy Monday! How was your weekend? We made a quick trip to Illinois to visit my family. We always love going home because we usually don’t make any plans ahead of time and instead spend the weekend relaxing. It was so much fun to catch up with my parents and uncle, but our trip was too short!

Every time we come back from being out of town for the weekend, I do feel a bit frazzled. I like to head into the week with our meals planned out so we don’t feel tempted to grab unhealthy options when work gets hectic. Although it was about the last thing I wanted to do on a Sunday night, I threw together this easy sheet pan meal to pack up for lunches for the first part of the week. Preparation is the key to success, right?

I love this meal because it’s not only easy, but extremely satisfying. The protein from the sausage and fiber from the potatoes will keep you full well past that 3 p.m. slump. And, I think the easy cleanup isn’t a bad selling point, either.

James and I both loved digging into this dish for lunch today, so I plan to add this recipe to my weekly meal prep rotation. It would be so easy to tweak based on what veggies are in season. I’m already planning on recreating this next week with brussels sprouts!

Chicken Sausage Sheet Pan Dinner

[ingredients title=”Ingredients”]

• 4 chicken sausages (I love Aidells)
• 3 parsnips, peeled
• 3 carrots, peeled
• 8 red potatoes
• 1 Tbsp. olive oil
• 1 tsp. thyme
• 1 garlic clove, minced
• 1/2 tsp. salt
• 1/4 tsp. pepper

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
2. Cut parsnips and carrots into 1/4-inch thick slices. Dice potatoes into 1/4-inch pieces. Pour vegetables and potatoes onto baking sheet and drizzle with olive oil. Toss with thyme, garlic, salt and pepper.
3. Push vegetables and potatoes aside to make room for chicken sausages in the middle of the pan. Bake for 25 to 30 minutes, until potatoes and vegetables are browned and tender, flipping everything once halfway through cooking.

[/directions]

The post Chicken Sausage Sheet Pan Dinner appeared first on The Broadcasting Baker.

We’ve survived what seemed like a never-ending campaign season and we finally know who will be our next president. I’m not going to talk much about the election here because that’s what I do all day at work. But, I will say I am so happy to see how many people cast a ballot this year. Indiana broke its record for early voting and thousands more cast a ballot yesterday. Whether you’re happy with the results, that’s what it’s all about.

I survived on nothing but carbs yesterday, so I’m looking forward to getting back into my kitchen and cooking a healthy dinner tonight. Of all the meals I make, James requests tacos the most. That’s fine by me because they’re delicious and so easy to throw together, even on the most hectic of nights. But, I do find myself wanting to switch up my recipes since we have them so often. I typically cook up some ground turkey or throw together some pork carnitas, but I wanted something different this time around.

These chili lime chicken tacos were a big hit in our household. We didn’t have much in our fridge when it came to toppings, but it didn’t matter. The flavor of the chicken is so out-of-this-world that you can keep the toppings simple.

Next time I make these I plan on doubling the recipe so we have plenty of leftovers. The shredded chicken is so tasty in soups and salads and I was sad when the leftovers only lasted one day. I want to make a big batch of tortilla soup using this chicken next time!

Chili Lime Chicken Tacos

[ingredients title=”Ingredients”]

• 1 lb. boneless, skinless chicken breasts
• 1 lime, sliced
• 1 Tbsp. smoked paprika
• 1 Tbsp. cumin
• 1 Tbsp. chili powder
• 1 tsp. cayenne
• 1 tsp. salt
• 1/2 tsp. pepper
• 8 corn tortillas
• 1/2 cup habanero jack or pepper jack cheese, shredded
• 1/4 light sour cream or non-fat Greek yogurt [/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Combine paprika, cumin, chili powder, cayenne, salt and pepper in a small bowl. Mix together, then rub spices all over the chicken breasts.
3. Place chicken breasts on baking sheet and squeeze one or two slices of lime over each breast. Place lime slices on top of chicken breasts and bake in the oven for 30 minutes, until chicken is cooked through.
4. Remove chicken from oven and let sit for five minutes. Once the chicken is done resting, use two forks to shred the meat.
5. Heat tortillas by placing them over the burner on a gas stove on low for about one minute on each side, until the tortillas are slightly charred. If you don’t have a gas burner, heat the tortillas in the microwave for ten seconds to soften.
6. Place a small amount of chicken in each tortilla and top with cheese and sour cream.

[/directions]

The post Chili Lime Chicken Tacos appeared first on The Broadcasting Baker.

There are some foods that you never grow out of — mac and cheese, pizza, ice cream.

And, for me, chicken fingers.

My parents always joke about how my brother and I used to order them every time we went out to eat as kids. We could be at a fancy, special occasion restaurant and we would still, without fail, choose the chicken fingers. Eventually our palettes matured and we got more adventurous with our food, but our love of chicken fingers never faded.

These chicken fingers are a grownup version of my childhood favorite. They’re coated in my absolute favorite crackers, Nut Thins. The crackers are made out of almonds, making them gluten free and packed with protein. They’re super crunchy and delicious, which makes for the perfect breading. If you don’t have a food processor to grind them up in, let out some tension by breaking them into crumbs with your hands.

This breading is more delicate than traditional breadcrumbs, so be gentle when transferring the chicken fingers to the baking sheet and flipping them.

Sweet And Smoky Cracker-Crusted Chicken Fingers

[ingredients title=”Ingredients”]

• 1 lb. chicken breasts, cut into strips
• 2 cups Nut Thins Smokehouse Crackers
• 1/2 cup almond flour
• 2 Tbsp. dijon mustard
• 2 Tbsp. honey
• 1 tsp. salt
• 1/2 tsp. pepper

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. While oven is preheating, place crackers in a food processor and pulse until they resemble breadcrumbs. Place in a large, shallow bowl and stir in salt and pepper. Set aside.
2. In a shallow bowl, whisk together mustard and honey. Set aside.
3. Lightly dredge each chicken strip in almond flour, then honey mustard, then cracker crumbs, being sure to coat the entire piece of chicken.
4. Place chicken strips on a large baking sheet coated in cooking spray and bake for 25 to 30 minutes, flipping the strips over once halfway through cooking.

[/directions]

The post Sweet And Smoky Cracker-Crusted Chicken Fingers appeared first on The Broadcasting Baker.

Happy Saturday! What does everyone have planned this weekend? I hit the road once again last night to head home to my parents’ house in Illinios. My best friend’s daughter is turning one, which is so exciting but unbelievable! People aren’t kidding when they say kids grow up fast. I can’t wait to celebrate with them later today! I’m also having a sleepover with my niece and nephew tonight, which is always a blast.

I’m just so happy the weekend is finally here. The past week has been pretty hectic, which made it hard to stay motivated to do things like cook, clean and workout. We’ve been making a real effort to cut back on going out to eat in order to save money to buy a house. It’s been going pretty well, but the struggle is real on nights when I come home from work and feel wiped.

I threw this recipe together this week on a night when cooking was the absolute last thing I wanted to do — and I’m so glad I did! It only took a few minutes to get the chicken ready to pop in the oven and the results were a much healthier and tastier meal than anything we could have picked up from a takeout joint. I served the chicken with a side of garlic naan and salad. I can’t wait to try throwing these on the grill.

The leftovers also taste amazing tossed in salads or wraps. Next time I’m going to double the recipe because these drumsticks disappeared very quickly!

[ingredients title=”Ingredients”]

• 1 lb. chicken drumsticks, skin removed
• 1/8 cup creamy peanut butter
• 1/8 cup low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tsp. red curry paste
• 1/2 tsp. salt
• 1/2 tsp. pepper

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper and set aside.
2. Combine peanut butter, soy sauce, garlic, curry paste, salt and pepper in a large bowl and whisk until smooth.
3. Toss drumsticks in peanut butter mixture until well-coated. Place drumsticks about one-inch apart on cookie sheet and bake until cooked through (165 degrees), 40 to 45 minutes.
   [/directions]

The post Spicy Peanut Butter Drumsticks appeared first on The Broadcasting Baker.

The problem is about an hour after eating those meals I feel awful. Weighed down. Ready for bed. And so darn guilty.

That’s where these pot pies come in handy. They pack only a portion of the calories of traditional pot pies, using a 100-calorie biscuit as the “crust.” And, they’re individually portioned so you feel less tempted to overindulge.

The only thing that would make these beauties better is if they were turkey pot pies instead. Thank goodness Thanksgiving is only about a week away!

Did I mention these only take about 20 minutes to throw together? The perfect solution for a cold, fall night.

Lightened-Up Chicken Pot Pies

[ingredients title=”Ingredients”]

• 2 Tbsp. ghee or butter
• 1 large shallot, minced
• 2 cloves garlic, minced
• 1 cup carrots, chopped
• 1 cup peas
• 2 Tbsp. flour
• 2 cups low-sodium chicken stock
• 2 Tbsp. half and half
• 2 tsp. salt
• 1 tsp. pepper
• 1 cup rotisserie chicken, shredded
• 6 oz. Pillsbury Grands! Jr. Biscuits (if you can’t find these smaller containers of biscuits, just buy a regular canister and cook the extra biscuits according to package directions)

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees.
2. Melt butter in a large skillet over medium heat. Add shallot and garlic and sauté until tender and fragrant, about two minutes.
3. Add flour to skillet and stir until combined. Continue cooking for one to two minutes, until flour begins to turn brown.
4. Add chicken stock, half and half, salt, pepper and carrots to pan and stir until combined. Allow mixture to boil then reduce heat to low and simmer for five minutes or until the liquid thickens.
5. Remove pan from heat and stir in chicken and peas. Divide mixture equally between five ramekins and top each one with a biscuit.
6. Place ramekins on large cookie sheet and bake for 11 to 15 minutes, until biscuits are browned and filling is bubbling.

[/directions]

The post Lightened-Up Chicken Pot Pies appeared first on The Broadcasting Baker.

Sometimes, you just don’t have enough time or energy to whip up a healthy, homemade meal. You come home from work, collapse on the couch, prop your shoes up on the coffee table and drift off into the world of Real Housewives marathons (team Vicki and Tamra 4ever).

This pasta is for those times. It takes less than 20 minutes to whip up and I almost always have the ingredients on hand. This recipe also gives you a lot of pasta, so there are plenty of leftovers to take for lunches throughout the week.

Did I mention there’s cheese involved? Let’s be real, I don’t think any of my recipes don’t involve cheese. But, a little bit goes a long way — this adds the gooey comfort we all adore without adding too many unnecessary calories.

Now, go get that water boiling so you can make it back to the couch just in time for the housewives’ claws to come out.

Weeknight Chicken Sausage Pasta

Ingredients: 

• 16 oz. pasta of choice
• 1 lb. fully-cooked chicken Italian sausage, chopped into bite-size pieces (such as Al Fresco) 
• 1 cup bell pepper, chopped
• 1/2 cup red onion, chopped
• 3 garlic cloves, minced
• 1/4 cup freshly-shredded parmesan cheese
• 1 Tbsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions:

1. Cook pasta according to package directions.
2. While pasta is cooking, add olive oil and garlic to a large skillet and sauté over medium-high heat until fragrant, about one minute.
3. Add sausage, onion and bell pepper to skillet and cook until sausage is heated through and onion and pepper are soft — about four minutes.
4. Drain pasta and add to skillet containing sausage, onion and pepper. Remove from heat and mix until combined.
5. Sprinkle with salt, pepper and cheese.

The post Weeknight Chicken Sausage Pasta appeared first on The Broadcasting Baker.

What is it about a bad day that makes you want to call for take-out and curl up on the couch? Maybe I’ve watched too many episodes of Sex & the City? (I’m totally a Carrie.)

I’m definitely an emotional eater. For me, food is comfort and I’m always tempted to reach for unhealthy options in those situations — GIVE ME ALL THE DARK CHOCOLATE. But, in order to have a healthy relationship with food that’s a habit that has to stop. So I’m making an effort to reach for healthier versions of my favorite comfort foods when I feel the urge.

These Chinese Chicken Lettuce Wraps are the perfect guilt-free solution for those rough days. They have all the familiar flavors of your favorite Chinese dish without the grease and calories.

Next time you’re having a bad day, call up your BFF and whip these up! And, definitely split a  bottle of wine. Balance, right?

Chinese Chicken Lettuce Wraps

Ingredients:

• 1.5 lbs. boneless chicken breast, chopped into bite-sized pieces
• 3 Tbsp. Hoisin sauce
• 1 Tbsp. dark sesame oil
• 1 Tbsp. rice vinegar
• 2 Tbsp. reduced-sodium soy sauce
• 1.5 tsp. chili garlic sauce
• 1 tsp. grated, peeled fresh ginger
• 1/2 tsp. grated orange rind
• 2 garlic cloves, minced
• 1 Tbsp. Mirin (you can find this in the Asian food section of your grocery store near rice vinegar and soy sauce)
• 8 large lettuce leaves
• Sesame seeds (optional)

Directions:

1. Combine hoisin sauce, sesame oil, rice vinegar, soy sauce, chili garlic sauce, ginger, orange rind, garlic and Mirin in medium bowl. Whisk until combined.
2. Add chicken to sauce and toss to coat.
3. Coat a large pan with cooking spray. Add chicken to pan and sauté over medium-high heat until cooked through, about ten minutes.
4. Spoon chicken into lettuce leaves, sprinkle with sesame seeds and serve.

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