Baked General Taos Chicken ๐Ÿ˜

  
Ohhhhhhh myyyyyyyy yum!!!!!!

The only part that is a bit time consuming is the “coating” of the chicken. But it is a really easy recipe.

Ingredients 

1-2 pounds of chicken ( depends how many you’re feeding )

1/2 cup flour ( more if needed ) you can use any type of flour. We used whole wheat

3 eggs ( more if needed ) we used some from our friends chickens – so good 

4 cups of crushed cornflakes ( more if needed )

Cut the chicken into bite sized peices. Roll each peice, first in flour, then egg, then cornflakes. Place the coated chicken on a baking sheet ( I line mine with aluminum foil and then spray in to coconut oil )

Bake at 450 for 12-15 min. I usually go less than most recipes because my oven is hotter than most. Just check that they don’t burn.

Sauce

1 1/2 cups of chicken broth

1/3 cup hoisin sauce 

1/4 cup rice vinegar 

3 Tbsp soya sauce ( I use Braggs liquid soya seasoning- wayyyyyyyy less sodium! )

3 tbsp brown sugar ( I actually used maple sugar as a more natural sugar – actually it’s cause it tastes way better ๐Ÿ˜ )

Bring all this to a boil then thicken it with a bit of cornstarch.

I used 2 tbsp in a little bit of water first to avoid clumping. I find the brand of cornstarch to make a difference in how much you use so you’ll have to play with this amount. Just put a little in at a time so it doesn’t get too thick. 

Toss the chicken in the sauce and serve! 

Yum! We had ours with the spicy peanut noodles that are on this blog ๐Ÿ˜

 

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Granola Cups

  
What a great treat! 

1/4 banana mashed

1/4 cup honey

1/2 tsp. Almond extract

Wisk together till smooth then add

1 1/4 cup of oats – I use spearville as it is locally sourced

1/2 tsp. Cinnimon 

1/4 tsp salt

Press into 6 muffin tins ( I spray with coconut oil)

Refrigerate for 1-2 hours

Pre heat the oven to 350.

Bake for 10-12 mins push down with a spoon and let cool for 20 mins.

Fill with Greek yogurt and top with berries…. I drizzle with maple syrup…. Mmmmm

Kid and Mike approved ๐Ÿ˜œ๐Ÿ˜œ๐Ÿ˜œ

Italian Wedding soup and Yakisoba mmmmmmm

2 new recipes tried and tweaked ๐Ÿ˜œ enjoy! 

Italian Wedding Soup 

  

1 pound of ground meat – I ised ground pork but you can use beef or chicken or turkey ๐Ÿ˜œ

Mix that up with 

1/4 cup of whole wheat bread crumbs

2 eggs

And 2 tsp of dried basil

3 TBSP of minced onions or shallots

Roll into 3/4 inch balls

Bring 8 cups of chicken broth to a boil and add the little meat balls and 

2 cups of thinly sliced spinach and 

3/4 cup of chopped (small peices) carrots

1 cup of shell or bow tie pasta

1 tsp salt

Cook for 10 mins and serve with a sprinkle of Parmasean cheese

Num Num Num 

Yakisoba

  

Either 2 chicken breasts or flank steak – which is what we used – 2 peices – approx 1 1/2 pounds chopped into bite sized pieces

Heat 2 tbsp of olive oil and 1 Tblsp of sesame oil 

Add to cloves of garlic, crushed

Add protein and cook for 3-4 min. Add 2 Tblsp of an Asian chili paste and 1/2 cup soya sauce ( I use Braggs liquid soya seasoning ) and cook for 2 min. Put sauce and meat aside.

Heat 1 Tblsp of olive oil and add 1 sliced onion, 2 cups of merch stick carrots and 1/2 a small cabbage sliced thinly. Cook until cabbage is wilted 

Add the meat and sauce and a package of soba noodles – cooked and drained 

Cook through and serve 

We LOvED this!!!