Oriental Chicken Ginger

The holidays are over and you want to start eating more healthy but you are hungry! This faces all of us in January.  Let's feast healthfully! Your waistline and your heart will thank you!

6 uncooked chicken breast halves, cut-up
1 cup carrotts, diced

1./2 cup minced onion
1/2 cup low-sodium soy sauce
1/4 cup rice vinegar
1/4 cup sesame seeds
1 Tbsp. ground ginger or 1/4 cup grated gingerroot
3/4 tsp salt
1 tsp. sesame oil
2 cups broccoli florets
1 cup cauliflower florets




Combine all ingredients except broccoli and cauliflower in slow cooker.  Cover and cook on low 3-5 hours. Stir in broccoli and cauliflower and cook an additional hour.  Serve over brown rice. Note:  If you use Gluten Free soy sauce, this would be a GF recipe!

TUPPS TIDBITS: You could use a variety of vegetables for this recipe and add them the last hour of cooking.

It's probably happened to you before; you buy all the ingredients for a new recipe and follow the instructions exactly, but what you end up with is...just not right. It is possible you made a mistake in the cooking,  but sometimes you are just dealing with a bad recipe. But that is why we are trying them, right? We were excited for our first 2015 recipe, but we start off the New Year with NOT A KEEPER!

Where did we find this one?  Fix-It and Forget-It Lightly cookbook: Healthy, Low-fat recipes for your Slow Cooker

Welcome to 2015!

I’m Deanna, food eater & writer of the blog.  Sean (Tupps) is your cook and grill master. We made yet another New Years resolution together to try and attempt to make and share with you 52 NEW recipes. We will make ONE new recipe a week, taste it & decide it if is a “Keeper” or “NOT” in our house.

The recipes are either original (created by Sean), family recipes, or have been adapted from magazines, cookbooks, newspapers, and internet. The majority of the recipes comes from sources, which we always credit when we can! We also “try” to keep them on the healthy side.

We are the photographer’s. The camera of the moment is an IPAD 2 or our Nikon Coolpix L18. 

Only "we"  enter the recipes on this site, others aren't allowed to submit recipes on their own (sorry), but you certainly can email us to tell us about something fabulous that you think we should know about or if you tried a recipe listed and if it was a “Keeper” in your house.

Hope you got your fill of champagne, cookies & holiday leftovers because it's time to return to the real world of everyday eating!  We will be attempting our first meal this week and post is as soon as we can.  

Happy New Year everyone!

2015 will bring lots of new "Taste's" ~ We will be back in full swing!

Taste's and recipes coming soon!

Resolution for 2014 came to an end

So our resolution for 2014 came to an end about April.  We have been extremely busy.  We have only tested about 2 new recipes.  We will be providing some to you HOPEFULLY in the future....might be next winter though!

Amazing Breakfast Pizza

www.food.com
Greet the day with pizza!  This receipe offers ingredients similar to an omeltte but with a crust.  It looks yummy and something you would pick up from  Casey's on your way to work but a bit healthier.

Ingredients:
Pizza dough
2-3 eggs (depending on your taste)
1/4 cup milk
6 oz. shredded cheddar cheese
6 oz. shredded mozzarella cheese
3 oz deli ham, sliced into 2 inch strips
3 oz. cooked bacon, crumbled
5 cooked breakfast sausages links, chunked
1/4 minced onion (optional)
chopped chives (for garnish)

Directions:
1) Preheat oven to 400 F
2)  Prepare pizza dough as you would normally on a large pizza pan.
3)  Beat the eggs with the milk, and pour over the center of the crust.  Use your fingers or a pastry brush to        evenly disperse the egg.
4) Scatter strips of ham, sausage, and the onion over the egg.
5)  Top with the Mozzarella cheese, then cheddar.
6)  Sprinkle the crumbled bacon on top.
7)  Bake 15 minutes or till done.
8) Garnish with chopped chives.

Tupps Tidbits ~   We used the 2 eggs in our,  we were leery about over filling the crust and it would leak.  3 would have worked just fine. Make sure you get the dough tall around the edge of the pan to hold in the egg mixture.

This is a great recipe, easy to follow & had no problem making it. We made our pizza dough fresh in a bread machine, but a pre-made, or refrigerated one would work also. We used lean turkey breakfast sausage in place of the links.   You could add green pepper and even mushroom to this as well.  This would be great to serve to company or kids.  LOVED IT! YUMMY! KEEPER in our house!

Honey-Mustard Chicken Breasts

 oprah.com

Usually you have chicken fingers and team them up with your favorites sauce like honey mustard but  this recipe in cooperates the honey & mustard right into the coating.  Sounds like a recipe the whole family would enjoy.

Ingredients:

• Vegetable oil nonstick spray, for the pan
• 4 (6 ounce) boneless skinless chicken breasts, trimmed and lightly pounded to uniform thickness
• Salt and freshly ground pepper, to taste
• 2 Tbs. Dijon mustard, preferably whole grain
• 2 Tbs. honey
• 2 1/2 cups fresh breadcrumbs
• 4 Tbs. olive oil, divided

Directions:
Position rack in the center of the oven and preheat to 400.  Spray baking sheet with vegetable oil.

Season the chicken with salt and pepper.  Mix the mustard and honey in a shallow dish.  Spread the breadcrumbs in another dish.  Dip each breast in the mustard to coat on both sides.  Dip both sides of each breast in the crumbs, patting them to adhere.  Set aside on a plate.
Heat 2 Tbs. oil in a large skillet over medium heat until the oil is very not but not smoking.  Add 2 chicken breasts cook until the undersides coatings are golden brown, about 2 minutes.  Turn and brown the other sides, about 2 minutes more.  Transfer to a baking sheet.  Repeat with the remaining 2 Tbs. oil and breasts.

Bake the breasts on baking sheet until they feel firm when pressed in the centers, about 10 minutes. Serve hot.

Tupps Tidbits ~ make sure you preheat the oil in the pan before adding chicken

These tasty tenders baked up crisp on the outside and juicy on the inside. They're a favorite finger food for at our house! KEEPER!

Tilapia Tacos

~Taste of home, April/May 2014

If you like fish tacos and wanted to make them at home...this slimmed-down recipe lets you enjoy them anytime you want.

1 egg
1 Tbsp. fat free skim milk
1/2 tsp. green hot pepper sauce
1/2 cup cornmeal

2 Tbsp. all-purpose flour

1/4 tsp. ground cumin
1/4 tsp. pepper
4 tilapia fillets (4 oz. each)
Cut lengthwise in half
4 tsp. olive oil
1 can (15oz) southwestern black beans
8  corn tortillas (6 in.) warmed
3 plum tomatoes, chopped
2 cups shredded cabbage
1/2 cup salsa verde
1/4 cup minced fresh cilantro
1 medium lime, cut into 8 wedges


1.  Preheat oven to 375.  In a shallow bowl, whisk egg, milk and pepper sauce.  In another shallow bowl mix cornmeal, flour, cumin and pepper.  Dip tilapia in egg mixture, then in cornmeal mixture, patting to help coating stick.  Place on a baking sheet coated with cooking spray.  Drizzle tops with oil.  Bake 15-20 or until fish flakes easily with a fork.

2.  Meanwhile, place beans in a small saucepan; heat through over medium-low heat, stirring occasionally.  Serve tilapia in tortillas; top with bean, tomatoes, cabbage, salsa verde and cilantro.  Serve with lime wedges.

Tupps Tidbits~ easy to prepare, warm tortillas in microwave or in hot skillet

We have never really tried fried fish taco at home or made a recipe with salsa verde.  Tupps was really excited about this recipe. The homemade breading for the fish made a light and crispy coating and will definitely use it again.  It wasn't awful tasting but it lacked many things.  We did care for the raw cabbage even though it added a crunch.  NOT A KEEPER in our house!!!