Orange-Glazed Chicken

This recipe is very easy to put together and so yummy! Enjoy

Ingredients:
1/2 cup Teriyaki Sauce
1/3 cup orange marmalade
1/4 tsp ground ginger
1/2 Tbl vegetable oil
1 lb boneless skinless chicken, sliced into strips
1 can (8 oz) bamboo shoots, drained
1 med. red bell pepper, seeded and cut into strips
1 Tbl corn starch
1 Tbl water
1/2 cup cashews (opt)

1. Stir together teriyaki sauce, marmalade and ginger in small bowl until well blended; set aside.

2. Heat oil in large skillet over med-high heat. Cook and stir chicken about 4 minutes or until no longer pink. Stir in bamboo shoots and peppers.

3. Add prepared sauce to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens. Top with cashews and some sliced green onions.

If you wanted to stretch this meal you could easily add rice to go along side...but I didn't think it was a necessity.

Jalapeno and Cheddar stuffed Burgers

For those of you that know me you will probably read that title and be surprised I actually WILLINGLY added Jalapeno's to a food creation of mine...but I did! And my mouth didn't burn off and I actually enjoyed it. So like I've said before, "Give it a try. You never know, you might like it!"

Ingredients: for 2 burgers
8 oz of lean ground turkey or beef
1 oz reduced fat cheddar cheese (I like Cabot)
sliced jalapenos from the jar
burger condiments you enjoy

Divide the meat into 4- 2 oz patties. On top of two patties, layer the sliced japs and cheese. Then enclose the japs and cheese with the other 2 oz patties.

Grill until your desired doneness and enjoy!

*Note- Cabot has a reduced fat cheddar that is two points plus for 1 oz. They also mark their packages with 1 oz sections so it's really easy to make sure you're getting the correct portion. Points for these burgers are going to vary depending on your meat choice...but it will range between 4-5 points plus per burger.

SUNDAY SLOWCOOKER: Banana-Lemon Pudding Cake

It's always fun to find a quick and easy recipe to put together for dessert! I prepared this one while dinner was cooking and was able to enjoy it after dinner was gone and my stomach rested. Enjoy!

Ingredients: serves 6
3 eggs, separated
One 6 oz container plain fat-free yogurt
Grated peel and juice of 1 large lemon
3/4 cup sugar
1/4 cup flour
1/4 tsp salt
4 ripe bananas, sliced crosswise 1/2 inch thick
Whipped cream (optional)

1. Grease the inside of a 3-4 qt slower cooker (I used cooking spray). In a large bowl, beat the egg whites with a handheld mixer on high speed until soft peaks form. In another large bowl, beat together the egg yolks, yogurt, lemon peel and lemon juice on medium speed for 1 minute. Add the sugar, flour and salt and beat on med. speed until smooth, about 2 minutes. Working in 2-3 batches, gently fold in the beaten egg whites.

2. Scatter three-quarters of the banana slices on the bottom of the slow cooker, then pour in the batter. Cover and cook on high until the cake is puffed, the top is set and the edges are browned, about 1 hour and 20 minutes. Remove the slow cooker insert, still covered, and cool for about 20 minutes.

3. Spoon the pudding into bowls and top with the whipped cream, if using, and the remaining banana slices.

This was a really interesting dessert. The lemon added a nice bite of freshness! I didn't use the whipped cream...wanted to save on calories.