My family loves to order Chinese food. There is nothing easier than picking up the phone to dial your local Chinese restaurant and ordering delivery for the family. There are lots of choices to make everyone in the family happy. One problem that I find with this usually simple dinner solution is finding menu items that meet everyone’s dietary needs. My girls love the sweet and sour chicken that our local eatery makes. I love it too, but know it does not contain ingredients that my belly necessarily enjoys. I created this recipe so that I can again enjoy a favorite again as well as make it more healthy for the girls as well. They honestly now like my dish better than the take-out, making this dish both wallet and figure friendly. I also found that this is a great dish to get the kids involved in. My middle daughter help me prepare this dish tonight. She felt great being able to create such a tasty meal.
Gluten Free Baked Sweet and Sour Chicken
By: Mom on the Run
- 1 1/2 pounds boneless skinless chicken tenders-Cut into bite sized pieces
- Salt and pepper to taste
- 1 1/2 cup gluten free chicken coating (Hol-Grain is my brand of Choice)
- 3 eggs, beaten
- 1/4 cup canola oil
Sweet and Sour Sauce:
- 1/4 cup stevia baking blend (I used NuNaturals)
- 4 tablespoons ketchup
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 tablespoon low sodium gluten free soy sauce
- 1 teaspoon garlic salt
Preheat oven to 350 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
Place chicken coating and beaten eggs in separate bowls. Dip chicken into chicken coating then coat in egg mixture.
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
Place the chicken in a 9 x 13 greased baking dish.
In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.
Pour over chicken and bake for 20 minutes.
Serve with Mom on the Run Fried Rice for an extra treat.
Check out this recipe on Imprecipe. This is a great new recipe site for us visual learners.
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Linking up with Nomday Monday!
Happy Holidays Mom on the Run Readers!
Hope you have had a wonderful start to the holidays. I took some time off from blogging because I needed to spend time with my students and family. With the recent tragic events in Connecticut, I really have taken time to enjoy each in everyday. We had an amazing Christmas celebration with a menu that was out of this world. Dad on the Run, with the help of various family members, cooked up a storm. In the flurry of prepping the many dishes, I did not snap as many pictures as I would of have like to. Such as life .
Another perk of the holiday season is that I have a week off from work, so I am able to create new dishes in the kitchen in some of my free time. Butternut squash is my favorite type of squash to work with. There is so much you can do with a butternut, but soup is my favorite. The weather has been very wintery here in Connecticut, which makes it perfect for a warm cup of soup. With a few ingredients I was able to create a filling cup of butternut bliss.
Butternut Squash Bisque
By: Mom on the Run
Servings: Serves 4–6
- 1 medium butternut squash (about 2 pounds)
- 1 tablespoon olive oil
- 2 teaspoons fresh rosemary leaves
- 4 cups chicken or vegetable stock
- 1 cup milk, unsweetened coconut milk drink, or cream (Depends on your dietary preference)
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground pepper
- 8 slices bacon cut small
Pre-heat oven to 350 degrees. Peel squash and remove seeds. Cut into 1 1/2-inch chunks and place on foiled lined cookie sheet. Spread olive oil over squash pieces. Bake in oven until squash is soften and slightly browned about 30 minutes.
While squash is baking, begin crisping the bacon bits. I prefer to pan fry the bacon for crispy pieces.
When squash is baked, add squash and stock to large pot on low heat. Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Add milk, salt, and pepper; stir well. Add additional milk or stock if soup is too thick; simmer 5 minutes. Adjust seasoning to taste, and serve warm.
Sprinkle with bacon bit croutons and enjoy!
Soup can be refrigerated for up to 2 days or frozen for up to 2 months.
There are many more recipes where this one came from and some New Year’s news. Please stay tuned .
Lately Sundays have been crazy. We have been taking advantage of the “nice” December weather by enjoying the outdoors as well as squeezing in holiday events. The last thing that I want to do when coming home from a busy day is cook an elaborate meal, especially with the holidays coming around the corner. Lately I have been incorporating more fish into our menu rotation. Fish is a new protein for me. Before meeting my husband, it would be the last choice on the dinner menu for me. My husband grew up in Louisiana, where seafood was #1 ingredient in most of the dishes he grew up with. After a few short lessons on how to prepare fish, I now can say I like it. This week our local grocery store had tilapia fillets on sale. I wanted to take advantage of the sale but do something a little different with the fish. I remembered I had picked up McCormick Recipe Inspirations Mediterranean Herb Crusted Tilapia Spice Pack in one of my grocery trips. Today seemed like a good day to use it.
I decided to modify the recipe(on back of spice pack) a bit after seeing what you would need to make the complete dish. I did not have spinach (used it all up my spinach stuffed meatloaf), panko, red bell peppers, and parmesan cheese. I figured I could at least coat the fish with a buttery herb mixture and have a great tasting Sunday dinner.
Herb Crusted Tilapia
Recipe Modified from McCormick
Ingredients of Recipe Inspirations Herb Pack:
1 package McCormick® Recipe Inspirations Mediterranean Herb Crusted Tilapia which includes the following Spices:
1 teaspoon McCormick® Garlic, Minced
1 teaspoon McCormick® Marjoram Leaves
3/4 teaspoon McCormick® Mustard, Ground
3/4 teaspoon McCormick® Basil Leaves
3/4 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
6 tilapia or flounder fillets (about 1 1/2 pounds)
1/2 teaspoon salt
1/3 cup butter, melted or olive oil
Preheat oven to 400°F. Place fish on foil-lined shallow baking pan (I used a Pampered Chef Baking Stone).
Sprinkle with salt. Mix butter and all of the Spices in medium bowl.
Brush fish with 1 tablespoon of the seasoned butter. Bake 15 minutes or until fish flakes easily with a fork.
And enjoy! The fish was moist and tasty. In fact it smelled so good that Baby A wanted her own fillet and she ate the entire thing. Fish that kids like….now that is a winning dish.
The original recipe looks fantastic and I am going to make sure I have the ingredients next time to make it complete. It is a simple, perfect Sunday Dinner dish.
What is your favorite type of fish? I am always looking for great fish suggestions.