I have been making stir-fry once a week for several weeks now because I’ve found that my 2 year old will actually eat rice. Owen gets very excited when I say rice is for dinner. I don’t like saying that my kids are picky…they just haven’t learned to like certain foods yet. Chloe always says she will like certain things when she is older.
2 Tablespoons Canola Oil
1 1/2 Cups Shredded Chicken (or turkey)
12 oz Bag Frozen Stir-Fry Vegetables
8 oz Can Water Chestnuts
1/2 Cup Orange Juice
2 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
1 Tablespoon Orange Zest
2 Cloves Garlic
1 teaspoon Ginger
3 Tablespoons Cornstarch
Blend together all the sauce ingredients in a blender or food processor. Pour the sauce into a small saucepan and cook over medium/high heat for about 5 minutes. The sauce will thicken up a lot.
Heat the oil in a wok or large skillet over high heat.
Add chicken, frozen vegetables and water chestnuts to the hot pan. Cook, stirring constantly until the chicken and veggies are hot.
Add the sauce and keep stirring until everything is coated in the orange sauce, about 1 minute. If the sauce is too thick, add a splash of orange juice.
Serve over brown rice.
Yield: about 3-4 servings
1 small head of cauliflower, cut into small florets
1/2 c. Oil for frying
For Flour Mixture:
1 Tb flaxseed meal + 2 Tb water, allow to sit until thickens
1/3 c. water
1/3 c. corn starch
1/3 c. whole wheat flour
1 tsp oil
For Orange Sauce:
2 Tb oil
2-3 tsp chopped garlic
6 green onions, thinly sliced
zest of 1 orange + juice of orange, reserve a small amount for garnish
1 tsp sesame oil
2 Tb soy sauce
2 Tb red wine vinegar
2 Tbsp brown sugar
1 tsp corn starch
1-2 Green Onions, thinly sliced
Blend all flour mixture ingredients together until a nice batter is formed (shouldn’t be too thick: think waffle batter consistency).
While you are doing this, heat up a skillet with 1/2 c. oil on medium/high heat. Make sure it has been properly heated.
Dip each small floret into the batter and make sure each piece is entirely covered.
Fry in oil until completely browned.
Allow to drain on a paper towel-lined plate.
Pour out oil from skillet and wipe clean with a paper towel, heat (fresh) oil and garlic for 1 minute.
Add everything else to skillet, whisk together until thickened and bubbly. Toss in crispy cauliflower into the skillet and coat thoroughly. Place on top of rice.
Garnish with green scallions, orange zest, and sesame seeds.
-Adapted from E-how and Vegan Richa–
These Orange Marinated Pork Chops make a great freezer meal. I didn’t really plan on them being a freezer meal, but they kept getting pushed off my menu and I stuck them in the freezer with the marinade in the bag with it. They marinated as they defrosted in the refrigerator. It made for a really easy dinner. Enjoy!
4 Boneless Pork Chops
Juice of 1 Large Orange
2 Tablespoons Olive Oil
1 Tablespoon Garlic Powder
2 teaspoons Cumin
1/4 teaspoon Freshly Ground Black Pepper
Place pork chops in a zip top bag. Stir together orange juice, olive oil, garlic powder, cumin and pepper together in a small bowl. Pour into the bag with the pork chops. Seal bag and refrigerate overnight, or at least 4 hours.
Heat a large skillet over medium heat. Remove the pork chops from the bag and place in the hot skillet. Cook until browned on both sides, about 8-10 minutes total.
Yield: 4 Servings