Delicious Sesame Chicken

Ingredients:
1 lb Boneless-skinless chicken breast, cubed
1 bottle sesame soy marinade
1 Tbsp Sesame Oil
2 garlic cloves, minced
1 tsp red pepper flakes
3 egg whites
1 1/2 C cornstarch
1/2 C all-purpose Flour
1/2 tsp baking soda
4-6 cups Vegetable Oil
sesame seeds for garnish
Scallions, sliced, for garnish {optional}

Ingredients:
1. Thaw your chicken, and cut it into cubes.
2. Put chicken in a ziploc bag and pour 1 C marinade into bag, set in fridge for 30 minutes
3. Heat sesame oil in frying pan until sizzling
4. Drop in the garlic cloves and red pepper flakes and cook til fragrant
5. Heat the oil in a large skillet
6. Pour the egg whites into a small bowl and whisk until frothy
7. In another bowl mix the cornstarch, flour and baking soda
8. Take out the chicken from the fridge and pat dry with a towel
9. Dip the chicken into the egg whites, and then into the dry mixture, and drop into the oil, fry until cooked
10. Placed cooked chicken on a plate lined with paper towels to let the oil drip off
11. When all the chicken is cooked, placed chicken in a bowl and pour marinade over the chicken until well mixed. Sprinkle sesame seeds on top and scallions.
12. Serve with white rice!

                                                                                       

{Quick} Beans, Spinach and Tomatoes over Linguine

Ingredients:
2 tsp Extra-virgin Olive Oil
12 oz Whole Grain Linguine
1 tbsp minced Garlic
3-4 tomatoes, diced
1 can White Beans {Great northern, navy; I used Garbonzo beans}
5-10 oz Fresh baby Spinach
1 red bell pepper
6 Tbsp Romano or Parmesan cheese (grated)

Instructions:
1. Heat oil in a large nonstick skillet
2. Start boiling water in a large pot, and begin to cook the linguine
3.Add the garlic to the skillet, and saute for a minute or so
4. Next add the tomatoes, and beans and bring to a simmer
5. Add the spinach, cover and reduce heat to low and simmer for about 10 minutes. Stir occasionally. And in the last 2 minutes add the bell pepper
6. Spoon the tomato/beans/spinach sauce mixture over linguine and sprinkle with cheese
                                                                                      

{Don't let the cucumber fool you} Fresh Garden Salsa

//This is an EASY and great fresh salsa, using so much of my garden veggies that keep piling up!!!

Ingredients:
4-5 small to medium tomatoes
2-3 medium cucumbers
1 small onion
2 green bell peppers
*optional: 1-2 Jalapeño pepper
3 Tbl Cilantro
1tsp Sugar
1 tsp Salt
1 tsp Garlic
a few squeezes of lime juice

Instructions:
1. Peel the cucumber, and take out all the seeds from veggies {I sliced the cucumber and tomatoes in half, and then using a spoon, scooped out all the seeds}
2. Dice up all the veggies
3. Throw all those diced veggies in a bowl
4. Sprinkle with the remaining ingredients {cilantro, sugar, salt, garlic & lime juice}
5. Give it a nice stir, {I also used my immersion blender to make it a little smoother}, then grab some chips and dig in!

//adapted from SparkRecipes
                                                                                        

{30 Minute} Tilapia baked in Couscous

Ingredients:
1 5 Oz box of Couscous (I used a garlic and olive oil couscous flavor)
1/4 C grape tomatoes, sliced
1 Tbl Ground Cumin
Salt and Pepper to taste
1/4 C plus 2 Tbl Extra-Virgin Olive Oil
1 Tbl Fresh Lemon Juice, plus 1 lemon thinly sliced
4, 8 Oz Tilapia Fillets
3 Tbl flat leafed chopped Parsley, or dried Parsley


Instructions:
1. Preheat oven to 375 Degrees
2. In a large bowl combine the couscous, sliced tomatoes, and cumin and the S&P to taste. Stir in the olive oil and the lemon juice.
3. Drizzle a tablespoon of the olive oil into the bottom of a 9X13 baking dish.
4. Arrange the fillets in a single layer in the baking dish.
5. Season the fillets with S&P and pour 1 tablespoon of olive oil over the fillets.
6. Cover the fish with the couscous mixture and arrange the lemon slices on top.
7. Pour about 1-2 cups of water around the baking dish, cover with foil and cook for about 25 minutes.
8. Garnish with Parsley

//Adapted from RachaelRay
                                                                                      

{30 Minute} Easy Cheesy Gnocchi Mac N' Cheese Bake

Ingredients:
1 lb Package Gnocchi
1 jar Classico, Romano Asiago Cheese Sauce
1/2 C Mozzarella, shredded
1/2 C Parmesan, shredded
1 C Dry Italian Bread Crumbs
Parsley Flakes for garnish

Instructions:
1. Bring a pot of water to boil over medium-high heat and cook the Gnocchi according to package; Usually it will take around 5-7 minutes, or until the Gnocchi floats to the top of the water
2. Spray a 1-2 quart baking dish with non-stick cooking spray, and pre-heat your oven to 350 degrees
3. Once the Gnocchi are done, drain the pot and mix in about 3/4 of the jar of Romano Asiago Cheese Sauce. Depending on how cheesy/creamy you want it, you can add the whole jar. Stir to combine
4. Spread the Gnocchi and cheese sauce into the baking dish
5. Sprinkle the Mozzarella cheese over the top of the Gnocchi, then sprinkle the Parmesan
6. Add the bread crumbs on top, and garnish with parsley flakes
7. Now put it in the oven, and cook for about 20-25 minutes! That's it!!
                                                                                       

{pepperoni} Pasta Primavera! Perfect for all those yummy summer veggies sprouting in your gardens!

I love this pasta! And it is so great for all the veggies I have right now laying around!


Ingredients:
12oz Package thin Spaghetti
2 C Sliced yellow Squash; or 1 small zucchini
1 Medium Red/Green Bell Pepper
8oz Broccoli-chopped
1/2 C sliced onion
1/2 lb tomatoes
1 C grated Parmesan Cheese
3 1/2 oz Package Pepperoni Slices
2 tsp. Fresh Basil leaves
1/2 tsp. Pepper
1 Tbl Olive oil
3 cloves Garlic
3 Tbl Flour

Instructions:
1. Bring a pot of water to boil.
2. While water is heating, heat oil in a large non-stick skillet over medium-high heat
3. Add onion and cook for about 6-7 minutes; then add the garlic and cook another minute. Add tomatoes and cook until slightly bursting, about 5 minutes.
4. Whisk together the milk, parmesan and the flour and add to the vegetables. Bring to a boil and then let simmer until it thickens. It will take about 2-3 minutes.
5. Cook the spaghetti according to the package. During the last few minutes, add the zucchini, pepper and broccoli.
6. Drain pasta and vegetables, and add the warm sauce to the pasta mixture.
7. Toss gently, and sprinkle leftover parmesan, and also the fresh basil to garnish.
                                                                                       

Banana-Zuchini Bread

I have so much Zuchini growing in my garden, I don't know what to do with it! So I have been searching for endless Zuchini recipes. I came across this Banana-Zuchini Bread and it turned out delicious! You can't even tell there is Zuchini in there!



Ingredients:
2 Very ripe bananas
2 Eggs
1/4 C of Honey
1/4 C of Brown Sugar
1 tsp Vanilla Extract
1 3/4 C All Purpose Flour
1 tsp Salt
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Ground Cinnamon
1 heaping cup of Zuchini (1 small Zuchini), Shredded
3/4 C Chocolate Chips

Instructions:
1. Preheat oven to 350 Degrees
2. Lightly grease a standard size loaf pan
3. In a large mixing bowl, mix the bananas up until smoothe.
4. Then combine eggs, honey, brown sugar and vanilla and mix until smoothe.
5. Next add the baking soda, baking powder, salt and cinnamon.
6. Add the flour last.
7. Pour the batter into the loaf pan, and bake for about 60 minutes, or until a toothpick will come out clean. Let the bread cool for about 30 minutes before taking it out of the pan.