Honey Orange Chicken

I'm not a big meat eater, but I do like to have chicken sometimes and tonight is going to be one of those nights. I was looking for something fairly quick and easy, and this looks like just the thing. So tonight I will be cooking up:

Honey Orange Chicken
recipe via DairyGoodness

1 orange

2 cloves garlic, minced

1 tbsp (15 ml) honey

1 lb (500 g) boneless skinless chicken, cut into 1/2 inch (1 cm) strips

1/4 tsp (1 ml) each, salt and pepper

1 cup (250 ml) 35% whipping cream

Finely grate 1/2 tsp (2 ml) of zest from orange; set aside. Squeeze out 1/2 cup (125 ml) juice. In a bowl, combine orange juice, garlic, and honey.
Heat a large nonstick skillet over medium-high heat. Add chicken in a single layer and sprinkle with salt and pepper. Brown chicken, turning once, for about 3 minutes. Transfer to a bowl. Pour orange juice mixture into pan and bring to a boil, scraping up any brown bits stuck to pan. Boil for about 3 min or until reduced by about half.

Return chicken to pan, discarding any accumulated juices, and stir to coat in sauce. Stir in orange zest and cream and bring to a simmer. Reduce heat and simmer, stirring, for about 2 min or until chicken is no longer pink inside and sauce is slightly thickened. 

Along with the chicken, I will be having brown rice plus

Stuffed Acorn Squash

recipe via What's Cooking America

This is for 2 servings. Just double the recipe for 4 people.

1 large acorn squash, halved and seeded

1 cup water

3 tablespoons butter, melted

1/2 to 1 teaspoon lemon juice

1/2 teaspoon cinnamon

2 tablespoons cup brown sugar, firmly packed

1 large Granny Smith apples peeled, cored, chopped

1/4 cup chopped nuts of your choice

Heat oven to 350 degrees F.
Place acorn squash, cut side down, in a large baking pan or dish; pour water into bottom of pan around the squash. Bake 20 minutes. Remove from oven.
Meanwhile, in a bowl, combine butter, lemon juice, cinnamon, brown sugar, and chopped apples. Divide mixture evenly among partially cooked squash and return to oven for 60 minutes or until tender when flesh is poked with a fork. Sprinkle with chopped nuts to serve.


and since I am still getting fresh tomatoes from my garden

Tossed Salad With Tomato Dressing
recipe via weightwatchers


serves 8
2 heads lettuce (any variety)

2 tomatoes, peeled, chopped and deseeded

6 spring onions, finely chopped

1 tablespoon Dijon mustard

teaspoon salt

tablespoons olive oil

2 tablespoons tarragon vinegar

1 tablespoon mayonnaise

1. Wash the lettuce, dry thoroughly, tear into bite-size pieces and refrigerate.

2. To make the dressing, mash the tomatoes with the spring onions until they almost form a paste. Add the remaining ingredients, except for the lettuce, and beat with a whisk. Refrigerate until needed.

3. To serve the salad, place the lettuce in a large salad bowl, pour the dressing on top and toss well. Serve immediately.

Bring the outdoors in with some Autumn leaves and pretty candles on your table.

source

Yummy. I can't wait. Have a great Tuesday.


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