Orange Chicken and Veggie Stir-Fry

Orange Chicken and Veggie Stir-Fry - Mimi's Fit Foods

Stir-Fry is one of my go-to dinners.  It comes together in a flash, it’s healthy, and I love that it’s loaded with lots of veggies!  This time I decided to give it a nice orange flavor and it was so, so yummy!  I cut the calories down by using Tropicana 50.  It only has 50 calories per cup so I felt totally okay about doubling the sauce.  The sauce has a strong orange flavor and the sweetness is balanced with other popular Asian flavors such as garlic and ginger (orange and ginger were just meant to go together if you ask me).

To cut down on time, I bought pre-cut veggies.  So, all I had to do was cut up my chicken and I was good-to-go.  This comes together so super quick which is so nice when I have an adorable toddler pulling on my leg while I cook.  Oh, and it made a ton!  We’ve been eating leftovers and the hubby has enjoyed having a hot lunch at work the past few days.

Orange Chicken and Veggie Stir-Fry
Adapted from the Daydream Kitchen

For the Sauce:
1 cup Tropicana 50 Orange Juice
zest from one orange
3-4 garlic cloves, minced
2 tablespoons oyster sauce
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
2 teaspoons minced ginger
1 tablespoon honey

For the Stir-Fry
1 1/2 pounds boneless, skinless chicken breast, cubed
6 cups chopped fresh veggies (broccoli, peas, mushrooms, bell peppers)
1 cup chopped onion
2 tablespoon extra virgin olive oil
salt and pepper, to taste

Put all sauce ingredients in a small saucepan.  Whisk together.  Over medium-high heat, bring the sauce to a boil.  Reduce heat to low-medium and simmer for an additional 2 minutes.  Remove from heat and set aside.

Put 1 tablespoon olive oil in a large skillet and heat over medium heat.  Season cubed chicken with salt and pepper (on both sides).  Put chicken and onions in warmed skillet and cook until onions are softened and chicken is cooked through.  Remove chicken and onions from skillet and set aside (I usually put the chicken on a plate).

Put the remaining 1 tablespoon olive oil in skillet.  Throw in the chopped veggies and stir-fry for about 2-4 minutes.  You want the veggies to be crisp-tender when done.  (I usually decide they are done with the broccoli turns a bright, vibrant green.)  Add chicken, onions, and sauce to the veggies and stir until warm, about one minute.

Serve over brown rice.

Serves 6 (quite generously), but can easily stretch this out to 8-10 servings.

Nutritional Information (Per Serving Without Rice)
Calories:  217.2
Protein:  26.7g
Carbs:  16.8g
Fat:  6g (0.7g = Sat.)
Fiber:  3.2g
Sugars:  7.4g

Black Bean and Sweet Potato Burritos

Black Bean and Sweet Potato Burritos - Mimi's Fit Foods

Here’s another fabulous meatless meal!  We get some nice protein from those healthy black beans and lots of other good nutrients from the sweet potatoes.  Black beans and sweet potatoes are such a lovely combination.  Mix them with some Mexican spices, throw in some fresh cilantro . . . and, we’ve got ourselves a winner!

I love how fast this recipe comes together.  And, a HUGE bonus is that you can leave the leftover filling in your fridge to whip up a burrito whenever your heart desires.  This has come in handy for lunches as well as lazy and/or busy nights when dinner is pretty much not gonna happen!

I wasn’t so sure that my little person would eat this in burrito form, so I mashed a portion of the filling and made a quesadilla for her.  I threw it in the oven with the burritos, cooked it for the same amount of time, and that worked like a charm.  She found her little quesadilla to be quite yummy.

These have easily jumped high up on my list for go-to dinners and will easily make the dinner/lunch rotation often.  These would also be great with the addition of cooked chicken and there’s no doubt that I’ll be adding it from time-to-time.

Black Bean and Sweet Potato Burritos
Adapted slightly from Mel’s Kitchen Cafe

2 sweet potatoes, peeled and cubed small (about 3-4 cups)
1 jalapeño, seeded and finely diced
1 small red onion, diced small (about 1/2 cup)
2 teaspoons extra virgin olive oil
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can black beans, rinsed and drained
1/4 – 1/2 cup chopped cilantro (depending on your taste)
2 teaspoons fresh lime juice (from about 1 lime)
1/2 cup part-skim Mozzarella, shredded
8 burrito-size whole wheat tortillas (100 calories each)

Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeño, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.

Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.

Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 2/3 cup or so of the vegetable mixture in the center of the tortilla and top with 1 tablespoon of shredded cheese. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).

Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.

Serves 8.

Nutritional Information (Per Serving = 1 Burrito)
Calories:  229
Protein:  15.6g
Carbs:  40.6g
Fat:  6.8g (1.1g = Sat.)
Fiber:  18.5g
Sugars:  1g

Italian Farro Salad

Italian Farro Salad - Mimi's Fit Foods

Happy new year!  Let’s get this new year started off nice and healthy!  This salad definitely fits the bill!  I’m sure many of you are sitting there wondering what “farro” actually is.  It’s nothing crazy, it’s just a healthy grain . . . like quinoa.  It’s super delicious and I absolutely love the texture.  It is a wonderful source of protein and fiber.

I was first officially introduced to this lovely grain by one of my sisters-in-law.  She is a huge fan (eats it for breakfast often) and because we both love healthy eats, she gave me a big bag for my birthday.  I’ve loved it ever since!  (Thanks Becca!)

Come the first of the year, I like to throw in a few meatless meals to our weekly menu.  It just helps to detox and it provides for some lighter meals (you know . . . after all that heavy and excess holiday food!).  That being said, I’m picky about my meatless meals because I’m adamant about getting enough protein into our bellies.  That’s why I love farro because it offers a decent amount of protein without adding extra meat to the dish (although, adding chicken to this dish would be delicious too).

These veggies are wonderful when paired up with the farro.  AND . . . I love the Italian twist because it really helps me to feel like I’m eating a real meal.  The Italian Seasoning and the garlic are awesome here and I love the addition of fresh basil.  Fresh herbs make just about anything taste gourmet.  Oh, and the Parmesan cheese . . . don’t even get me started!  It melted all over the farro as soon as I stirred it into the hot mixture.  Delicious!  Have I also failed to mention that it’s only 139 calories per serving?  Hmmmm . . . . looks like I’m having TWO serving for lunch tomorrow.

Seriously.  This makes for a great meatless meal or a beautiful side dish.  Give it a go.  You’ll love it.

Italian Farro Salad
Adapted from The Lilypad Cottage

1 1/2 cups rinsed farro
3 cups fat free chicken broth
1 tablespoon extra virgin olive oil
1 cup of cherry or grape tomatoes, halved
1 (8-ounce) package of sliced mushrooms, chopped
1 zucchini, chopped
3 cloves of garlic, minced
2 teaspoons dried italian seasoning
3 tablespoons fresh basil, chopped
3/4 cup of shredded Parmesan cheese
salt and pepper to taste

Bring farro and chicken broth to a boil. Reduce to medium heat, cover and let simmer for 20 – 25 minutes or until tender. Drain.

Meanwhile sauté garlic, italian seasoning, tomatoes, mushrooms, and zucchini until tender about 15 minutes. Add salt and pepper to taste.

Combine cooked farro and vegetables in a bowl.

Add fresh basil, parmesan, and more salt and pepper.

Can be served hot or room temperature.

Serves 6.

Nutritional Information (Per Serving = 1 Cup)
Calories:  139.6
Protein:  7.7g
Carbs:  18.7g
Fat:  5.7g (2.1g  = Sat.)
Fiber:  2.7g
Sugars:  2.3g

Italian Farro Salad

Italian Farro Salad - Mimi's Fit Foods

Happy new year!  Let’s get this new year started off nice and healthy!  This salad definitely fits the bill!  I’m sure many of you are sitting there wondering what “farro” actually is.  It’s nothing crazy, it’s just a healthy grain . . . like quinoa.  It’s super delicious and I absolutely love the texture.  It is a wonderful source of protein and fiber.

I was first officially introduced to this lovely grain by one of my sisters-in-law.  She is a huge fan (eats it for breakfast often) and because we both love healthy eats, she gave me a big bag for my birthday.  I’ve loved it ever since!  (Thanks Becca!)

Come the first of the year, I like to throw in a few meatless meals to our weekly menu.  It just helps to detox and it provides for some lighter meals (you know . . . after all that heavy and excess holiday food!).  That being said, I’m picky about my meatless meals because I’m adamant about getting enough protein into our bellies.  That’s why I love farro because it offers a decent amount of protein without adding extra meat to the dish (although, adding chicken to this dish would be delicious too).

These veggies are wonderful when paired up with the farro.  AND . . . I love the Italian twist because it really helps me to feel like I’m eating a real meal.  The Italian Seasoning and the garlic are awesome here and I love the addition of fresh basil.  Fresh herbs make just about anything taste gourmet.  Oh, and the Parmesan cheese . . . don’t even get me started!  It melted all over the farro as soon as I stirred it into the hot mixture.  Delicious!  Have I also failed to mention that it’s only 139 calories per serving?  Hmmmm . . . . looks like I’m having TWO serving for lunch tomorrow.

Seriously.  This makes for a great meatless meal or a beautiful side dish.  Give it a go.  You’ll love it.

Italian Farro Salad
Adapted from The Lilypad Cottage

1 1/2 cups rinsed farro
3 cups fat free chicken broth
1 tablespoon extra virgin olive oil
1 cup of cherry or grape tomatoes, halved
1 (8-ounce) package of sliced mushrooms, chopped
1 zucchini, chopped
3 cloves of garlic, minced
2 teaspoons dried italian seasoning
3 tablespoons fresh basil, chopped
3/4 cup of shredded Parmesan cheese
salt and pepper to taste

Bring farro and chicken broth to a boil. Reduce to medium heat, cover and let simmer for 20 – 25 minutes or until tender. Drain.

Meanwhile sauté garlic, italian seasoning, tomatoes, mushrooms, and zucchini until tender about 15 minutes. Add salt and pepper to taste.

Combine cooked farro and vegetables in a bowl.

Add fresh basil, parmesan, and more salt and pepper.

Can be served hot or room temperature.

Serves 6.

Nutritional Information (Per Serving = 1 Cup)
Calories:  139.6
Protein:  7.7g
Carbs:  18.7g
Fat:  5.7g (2.1g  = Sat.)
Fiber:  2.7g
Sugars:  2.3g

Slow Cooker Asian Chicken Sandwiches

Slow Cooker Asian Chicken Sandwiches - Mimi's Fit Foods

The cold weather and sick season attacked our home this past week.  We’ve been down-and-out.  We’ve been living off of soup and protein smoothies around here.

However, there was one day this week when I actually found the energy to throw this meal in the slow cooker.  I’m so glad I did too!  It was super duper easy and the results were quite tasty!  I love using my slow cooker on days when I feel lazy or tired or busy.  I can basically get my meal made in the morning and there are little-to-no dishes when dinner time rolls around.  (That, to me, is the TRUE bonus of slow cooking!)

The flavor of these is definitely Asian-inspired (thus, the recipe name, LOL).  What really makes them taste Asian is the lime, cabbage, and cilantro.  The ginger in the sauce helps too.  The chicken/sauce is very mild and all the toppings bring it to a nice, fresh level.

This is a great weeknight meal.  If I can pull it off while on my sick bed, I’m pretty sure anyone can pull it off!  This is a slow-cooker keeper for sure!

Slow Cooker Asian Chicken Sandwiches
Adapted from Get Crocked

1 1/2 pounds boneless, skinless chicken breasts
1 small onion, chopped
2 teaspoons freshly grated ginger
3-4 cloves garlic, minced
1 cup ketchup
2 tablespoons brown sugar
4 tablespoons lime juice, divided
2 cups shredded red cabbage
1/2 cup red onion, sliced
fresh cilantro, chopped
6 whole wheat thin buns, for serving

Add chicken to slow cooker.  Combine onion, ginger, garlic, ketchup, brown sugar, and 2 tablespoons of the lime juice in a small bowl.  Pour over chicken in slow cooker.  Cover and cook on low for 6 hours.

When chicken is done, remove from sauce, shred, and return to sauce.  Change slow cooker to warm setting.

When ready to serve, place chicken on thin bun and top with cabbage, red onion, fresh cilantro, and a splash of fresh lime juice.

Serves 6.

Nutritional Information (Per Serving = 1 Sandwich)
Calories:  297.8
Protein:  29g
Carbs:  44.3g
Fat:  2.7g (0g = Sat.)
Fiber:  6.4g
Sugars:  19.7g

Chicken, Butternut Squash and Quinoa Stew

Chicken, Butternut Squash and Quinoa Stew - Mimi's Fit Foods

Yuuuuuummmmm.  This was soooooo tasty!  When I first read about this stew and the blogger said she would give it a 15 out of 10, I was sold!  And, I’m gonna have to totally agree with the rating.  It’s so hearty and I loved the flavor combination of the chicken, butternut squash and quinoa.  I thought the Kalamata olives were a weird addition, but I was too curious to not throw them in.  I’m glad I kept them in the recipe because they give a nice salty and distinct bite to the stew.  The herbs are perfect in here.  There’s a nice dominate oregano flavor and the fresh parsley gives it that perfect finish.

It’s gotten really cold around these parts and this stew was perfect on a cold night.  I can’t WAIT to eat the leftovers.  This is for sure jumping to the top of my list of cold-weather favorites!

Chicken, Butternut Squash and Quinoa Stew
Adapted from Cookin’ Canuck

2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
4 cups chicken broth (99% Fat Free)
1 1/2 lb. boneless, skinless chicken breasts
1/2 tbsp extra virgin olive oil
1 medium yellow onion, finely chopped
1/2 tsp kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted and quartered kalamata olives
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley

Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.

Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.

In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.  Add chicken breasts, cover, and cook until chicken is cooked through, about 15 minutes.  Transfer the chicken to a plate and allow to cool. Pour broth into a medium-sized bowl.

Return the saucepan to the stovetop and lower heat to medium. Add olive oil.  Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.

Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.

To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.

Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.

Shred the chicken with your fingers or a fork.

Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.

Stir in parsley and serve.

Serves 6.

Nutritional Information (Per Serving = Approx. 2 Cups)
Calories:  295.2
Protein:  28.7g
Carbs:  36.4g
Fat:  5g
Fiber:  7g
Sugars:  4.2g

Herb Roasted Chicken Breast With Butternut Squash

Herb Roasted Chicken with Butternut Squash - Mimi's Fit Foods

This dish SCREAMS fall!  We’re talking herbs, chicken and squash.  Butternut squash . . . my fave!  Everything here has a nice, fresh rosemary undertone while letting all the natural flavors of each ingredient shine through.  The chicken also has a nice apricot glaze which complements the rosemary and squash beautifully!  This meal comes together quick and I am a big fan of quick these days!  I love that I can cook my protein and my carbohydrate at the same time and all I have to do is prepare a veggie while the main stuff is in the oven.

This meal would be good whenever, but we had it on a nice fall evening and we definitely left the dinner table feeling all nice and cozy inside.

Herb Roasted Chicken with Butternut Squash2 - Mimi's Fit Foods

Herb Roasted Chicken Breast with Butternut Squash
Adapted from Self

4 skinless, boneless chicken breasts (1 pound total)
2 tablespoons chopped fresh rosemary, divided
salt, to taste
pepper, to taste
1 pound peeled, seeded and cubed butternut squash
1 1/2 teaspoons extra virgin olive oil, divided
3 small sweet onions, quartered
3 teaspoons balsamic vinegar, divided
2 tablespoons apricot preserves
2 teaspoons Dijon mustard
1 teaspoon minced ginger
1 clove garlic, minced

Position rack in the lower third of oven; heat oven to 400 degrees.  Season chicken with 1 tablespoon chopped rosemary, salt and pepper.

In a bowl, toss squash with 1 teaspoon olive oil, salt and pepper.

In a second bowl, toss onions with 2 teaspoons vinegar and 1/2 teaspoon olive oil.

Coat a rimmed baking sheet pan with cooking spray.  Place chicken on pan; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tablespoon chopped rosemary.

Roast 15 minutes.  While roasting, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar in a small bowl.  After the first 15 minutes of roasting brush the apricot-mustard sauce on chicken and continue roasting until chicken’s internal temperature reaches 165 degrees, about 10 to 15 minutes more.

Divide chicken and veggies among 4 plates and garnish each with a sprig of rosemary if desired.

Serves 4.

Nutritional Information (Per Serving = 1/4 the Recipe)
Calories:  211.8
Protein:  24.4g
Carbs:  22.9g
Fat:  3.5g (0.4g = Sat.)
Fiber:  4g
Sugars:  8.3g