Tarin's Cranberry Orange Chicken Salad

So I did this recipe about a week ago and totally forgot to take pictures, but I wanted to post what I had done early so that you could see how I did it.

I'm almost done with my 4th week of P90X2 (working off that baby weight :) and I'm on their 3000 calorie/day Fat Shredder diet. It's brutal. I never thought that it could be so hard to eat that many calories, but it's all clean calories.  I've been looking for recipes that fit into the criteria and this was one that I could do...if I changed a few things!

-Instead of using mayo, I used lowfat plain greek yogurt (in fact whenever a recipe calls for mayo I substitute this in.)
-I took out the green onions and celery because we didn't have any.
-I put in one honeycrisp apple.
-I didn't have an orange, but I did have a clementine, so I used that instead, and I squeezed the juice into the mixture to pump up the flavor.
-Finally, instead of using bread, I used the lettuce and wrapped it up in that...delish!

This was a great recipe that everyone loved we will definitely use this again. The craisins were amazing!

Recipe This Week

So I'm sorry for being a little late this week posting. I wanted to make sure that no one had done this recipe already. It's the: Cranberry-Orange Chicken Salad, pg. 82. It's a really yummy one so enjoy!

Jacki’s Orange Chicken with Snow Peas

Tonight I made this dish for dinner and it was quick and easy, just like the recipe book said.  Also, very good!  I followed the recipe exactly as directed without any problems.  I served it over steamed basmati rice.  Not much else to add except I will definitely make it again sometime.

Last Weeks Meal

Tonight we had the spicy honey chicken, coconut rice and the salad dressing. They were all really good. I didn't have much chicken so used some chicken and some steak for the meat. They were both good but the chicken was the best fit for the rub and the glaze. The rice was so good. It smelled delicous while cooking and even my husband who says he doesn't like coconut liked it. I used the pan method instead of the rice cooker since some people seem to think that works better. The salad dressing was really good too. I liked a little mixed with teh rice. I used orange and lemon juices instead of the lime juice since our neighbors have given us some lemons lately. So good!

Sarah's Catch-up

I just went through all my pictures to try and find the recipes I have done. I haven't done all of them but I love the meal ideas you guys give me! Here are a few of the things I have made:

These sure tasted good, but mine turned out kind of soggy. I had to borrow a waffle iron that I had never used before and I think I didn't have the temperature right. It was a fun dinner though!

Mine weren't nearly as pretty as OBB. But I was surprised how good they tasted. They were a lot of work but maybe in a few months I will be ready to try again :) The great thing is that I froze our left overs and my husband can easily take them to school.  

These were pretty good. I only had the bottled Parmesan cheese. I think next time I would definitely use freshly grated. I will probably make them again though. 

These were seriously amazing! Maybe because it had been a while since we had bacon?? I don't know but they were so good. This one is definitely a keeper!

This was pretty good too! I liked it but it wasn't too popular among the rest of my family. 

We had a ton of frozen burgers leftover from Jake's school BBQs so this was a good excuse to use them. These were tasty but the best part was I gave my husband the 'recipe' and he made them :) He doesn't usually cook so this was a big step in our lives!! Since then he has cooked dinner several times!

New Recipe

Although I haven't posted in a bit (due to life being crazy after having my third child), I am still participating! I am a bit behind but have wonderful plans to catch up and post again. So, the recipe I chose this week sounds yummy and simple. I chose:

Orange Chicken with Snow Peas on page 118

I only chose one recipe because I really want to catch up on all the recipes I've missed. I'm excited to see what everyone thinks. Enjoy!

My Meal

I have actually made this chicken several months ago when I needed a quick chicken recipe and grilled it on BBQ. It was very tasty cooked that way and I believe we just ate it with regular rice.  I tried it again this past week but cooked it inside and served it with the salad and vinaigrette. The chicken cooked up nicely in the pan with the rub on it and I waited until after it was done cooking before I poured on the sauce.  The dressing was light and refreshing tasting and the salad make a great meal!

Jacki’s Spicy Honey Chicken, Sweet and Savory Coconut Rice, and Honey-Citrus Vinaigrette

I made these three recipes for dinner tonight and I loved all of them.  The chicken had just the right amount of sweet and spice.  I used chicken tenderloins instead of thighs because that is what I had and they turned out just fine.  Since it is quite cold here now I just used my grill pan to grill them up – perfect.  I thought the subtle coconut flavor of the rice was a good pairing for the spicy chicken.  I used basmati rice and soaked it for about 15 minutes in water first.  I cooked it in a pan as directed and it turned out perfectly.  Rice doesn’t cook well in my rice cooker with the coconut milk I have discovered.  The vinaigrette had a very good flavor and went well with the rice and chicken.  I just put it on a green salad but I think using it on the Spicy Honey Chicken Salad would be really yummy too.  Maybe I will make that with the leftovers but I will need to get mangoes.  Wonderful, flavorful meal and I would definitely make all of these recipes again.

This is my husband’s plate and I put Blue Cheese dressing on his salad because that is pretty much what he likes but I put the Vinaigrette on mine – excellent.  I actually think he would have enjoyed the vinaigrette as well.

Week of Jan. 15th

Sorry this is so late guys!!

For this week I pick the Spicy Honey Chicken on page 119. It suggests a salad recipe on the side that I think sounds good and a recipe for the Honey Citrus Vinaigrette on page 91. Or it suggests Sweet and Savory Coconut Rice on page 203 as a side dish to go with the chicken. I think I am going with the salad variation, but either way I think it sounds good!

Jacki’s Pork Tenderloin with Chimichurri and Natchitoches Meat Pies

I made the meat pies a few nights ago and they turned out really well.  They were pretty tasty.  I followed the directions in the recipe except I used regular beef bouillon instead of the low-sodium beef broth.  I thought the meat mixture was a little salty so I should have diluted the bouillon a bit or used the LS broth.  I used the pie crust recipe in the book and it was very flaky and tender.  It was fun to try a dish from Louisiana. 

I made the Pork Tenderloin with Chimichurri today for Sunday dinner.  We both thought it was quite tasty.  The Chimichurri was a bit of work but gave the meat a really good flavor.  I also ended up cooking the tenderloin on my grill pan on the stove because we only have a small table top gas grill and it would have taken the whole canister of propane to cook it.  It took a bit of time on the stove but it was fine.  I let the pork marinate for about 4 hours.  I would like to try the Chimichurri with chicken next time.  In fact maybe I will do that with the leftover sauce. 

Thanks for choosing the recipes, Ingrid.  It is nice to have you back cooking with us:)

Pork Tenderloin and Meat Pies

I was getting a little lazy over Christmas Break at preparing meals so it was nice to have two dinners planned out for me this week! 

First up was the Pork Tenderloin.  This turned out nice and flavorful. I followed the recipe but had to cook it in a pan because we were out of propane.  It took a bit longer to cook then the recipe said but I used my thermometer to make sure the temperature was right.  We all liked this.

I made the Meat Pies last night for dinner.  I used a gluten free pie crust which gave me a bit of trouble and I didn't get it as thin as I wanted.  For the filling I substituted the ground beef with some ground spicy sausage just because I forgot to defrost the beef.  My finished product wasn't too pretty but they tasted good.  I think you could definitely play around with the filling depending on your preferences.  I think the easiest way to make these would be to buy the rolls of pre made pie crusts:) 

This week's recipe from Oregon!!!!

Sorry guys I have been so busy with my training and haven't had time to post any of the recipes we tried so far but hopefully I will be able to post these =;)I want to make Natchitoches Meat pies on Page 128 I think it will make great after school snacks and I like the idea of being able to freeze them!!!! I love chimichurri so I picked the recipe on page 142 Grilled pork tenderloin with chimichurri