Recipe for Mandarin Orange Chicken with Garlic and Thyme

Trying to keep it healthy when one has a huge sweet tooth is not an easy task. I keep dreaming of that Chocolate Peanut Butter Cake and all those Christmas cookies. Liqueur Soaked Pound Cakes and Macarons keep clouding my head.

But with the new decade upon us, along with those unwanted extra holiday pounds, I have been gathering delicious healthy dinner recipes instead of bookmarking all the fabulous goodies that I’ve seen floating around.    It’s a tough job…

but one I’ll gladly do for you.

BTW, you look like you lost weight! Yes?

Your looking good!

Today’s healthy choice is a delicious Mandarin Orange Chicken that I made in the Crockpot.  It was so tender that it just fell a part. (As seen in photo) I had a few extra cans of oranges and a lot of garlic hanging around so I just dumped and cook. It was a winner with my family, which to tell you the truth, surprised me. My kind of weekday meal!

I served it with the Lemon Green Beans and Shallots that I found at Maria’s site, Two Peas and Their Pod. Thank you Maria for rounding out my dinner perfectly. It made for a snappy dinner that tantalized my taste buds!

Mandarin Orange Chicken

(Printable Recipe)

Ingredients

• 1 lb - chicken breast, skinless & boneless (Thighs would be good here too!)
• 1 - 8oz can - mandarin oranges,
• 1 tbsp - Ginger, ground
• 1 tsp – Salt
• 5 cloves - garlic (minced)
• 1/2 cup - orange juice
• 1 tsp fresh Thyme
• 1 tbsp cornstarch

Directions

Place chicken in Crockpot. Add the rest of the ingredients, except the cornstarch, to the Crockpot.

Cook on high for about 4 hours or on low for about 8 hours. Note: Times and temps will vary. I think I might have even started with frozen chicken.

Remove chicken and put orange sauce in a small sauce pan. Stir a little water into the cornstarch to make a this paste. Add to orange sauce and cook on medium heat till thickened. Spoon over chicken and enjoy!

Find the Green bean recipe on Maria’s site by clicking here!

Broccoli Casserole Recipe

 I have the perfect recipe that would be an excellent side dish  for Thanksgiving or Christmas! Six ingredients is all it takes!

Broccoli Casserole!

 I’ve been making this recipe for over  32 years and can honestly say, it's one of my very favorites. I was given this recipe from an old boyfriend’s sister. I don't remember names anymore, but I can remember this Broccoli Casserole Recipe by heart.

Six easy ingredients is all it takes.

Just cook your broccoli and chop it up, then add the other 5 ingredients. Throw it in a pretty casserole dish and bake it till it’s brown and bubbly.

In the original directions, there was a cracker crumb sprinkled on top. I don't usually do that.

I did it this time because I have been hooked on homemade bread crumbs and thought I would give them a try on this.

Ohhh!, after thought! What about trying French Fried Onions on top? This could/should/would replace that green bean casserole!

Makes for a pretty presentation but I’m back to the plain top. I don’t think it needs anything else, but you be the judge.

Now I’m not a gambling kind of girl, but I bet you could mix it up in the crockpot earlier in the day and cook it slow and low till it’s brown and bubbly. That way it would free up the oven for that turkey and those pies! :)

 

I made little individual ones here but I usually just make one big  casserole. I serve it family style, with love and thanksgiving! Hope you enjoy!

Broccoli Casserole

• 1 bunch broccoli, cooked and chopped
• 1 onion, chopped
• 1 Can Cream of Mushroom Soup
• 1 cup mayonnaise
• 1 cup Cheddar Cheese,
• 1 egg
• Salt and Pepper to taste

1. Mix all ingredients in a bowl (or crockpot).
2. Place into a lovely dish.
3. Bake at 375, till brown and bubbly!
4. Enjoy!

More Broccoli Recipes!

Company Broccoli-3 cheese bake

Herbed Broccoli Casserole

Chicken Broccoli Casserole

Broccoli Onion Casserole

Parmesan Chicken & Broccoli Casserole

Martha Monday: Warm Vanilla Apple Cider Recipe

In the Sierra Foot Hills, about an hours drive outside Sacramento, is a place known as Apple Hill. Come here on any Autumn day and you’ll find  about 50 ranchers sharing not only their  many varieties of apples, but apple pie, apple strudel, apple jelly, and apple bread.

You’ll also find pumpkins and crafts,  music and pony rides, wineries, and pure unprocessed apple juice. That’s the kind that would make this Vanilla Cider perfect! Fresh, farm picked, unprocessed apple cider. But I haven’t made it to Apple Hill this year, YET! So I picked up a bottle from the grocery store to make this perfect seasonal treat. Warm Vanilla Cider by Martha Stewart!

I love to make cider in the crockpot too. Perfect for days like Thanksgiving or Christmas, the crockpot keeps it warm all day and it’s ready for drinking when your family and friends are. Or how about having a nice warm drink when you get back from apple picking? The crockpot and this recipe can help!

The Honeyed Walnuts were a great addition to this. I loved the flavor of the sweet from the honey and the salty from the course sea salt. It would also make a perfect sprinkling on top of  a salad, with lets say, apple slices?

Warm Vanilla Cider

By Martha Stewart

Printable Recipe

6 Cups fresh apple cider
2 TBSP packed brown sugar
2 whole nutmeg seeds
1 Vanilla Bean-split and scraped
6 0z Bourbon (optional)
Whipped Cream
Honeyed Walnuts
In a medium saucepan, combine ingredients. Gently simmer over medium-low heat for 15 minutes.
Remove from heat and discard solids. Divide among 6 heatproof glasses and top with with a dollop of whipped cream and a few honey walnuts.

Honeyed Walnuts

Preheat oven to 350 degrees. Combine 1 cup walnuts with 3 TBSP honey and a pinch of course sea salt in a bowl. Toss to coat and spread on a parchment lined baking tray. Bake tossing occasionally until toasted, about 15 minutes Let cool.

Makes 6 cup.
Time: 15 minutes.

Recipe For Chicken Taco Soup!

 

 From scouting events to conference meeting dinners, to down home good cookin, this recipe is like a an old friend. Warm, comforting and reliable.  Now that the temperature has dipped into the 70’s, It was time to pull out the crock pot and make a pot of Chicken Taco Soup. Just as I do when I make BBQ Chili or Refried Bean Soup, I wanted to  feel the comfort of this soup wrap it’s aroma around me like a warm blanket guarding off the late Autumn chill.  It’s everyone’s favorite soup, I’ll just bet it becomes one of your favorites too.

Topped with cheese, corn chips, or whatever, this is just a dump and simmer in of recipe. But I used the Crockpot!

For that reason, I’m linking this to Crockpot Wednesday hosted by Dining With Debbie .

 

 

Chicken Taco Soup

Adapted from Sue Nickels

• 2 Cups Shredded Chicken Cooked
• 1 can Mexican Style Stewed Tomatoes
• 1 Can Corn
• 1Can White Beans
• 1 Can Pinto Peans
• 1 PKTS Taco Seasoning
• 4-6 Cups Chicken Broth

Bring to a boil and simmer 30 minutes

Mix together an add to the above

• 4-6 TBSP Corn Starch
• 4-6 TBSP Cold Water

Stir till thick

Serve with any or all

• Tortillas,
• All Chips
• Salsa,
• Sour Cream,
• Olives,
• Shredded Cheese.

Crockpot Directions:

I cooked my chicken tenders in the pot for 3 hours. I then stirred it to shred the meat.  Add the rest of the ingredients except the cornstarch and water. Simmer until one hour before you want to serve. Then add the cornstarch and turn the Crockpot to high. Let simmer and thicken for about an hour. Serve when your ready!