Honey Garlic Chicken with Stir Fried Vegetables

Slow Cooker Honey Garlic Chicken recipe courtesy of Slender Kitchen, Sitr-Fried Vegetables adapted from Weight Watchers.

Ingredients:
Honey Garlic Chicken
2 lbs. boneless, skinless chicken breast, cut into chunks
3 garlic cloves, minced
3/4 tsp. dried basil
1/3 cup soy sauce
1/3 cup ketchup
1/4 cup honey
Pinch red pepper flakes

Vegetables
1 tsp vegetable oil
1/2 tsp sesame oil
1 1/2 Tbsp ginger root, finely chopped
3 clove(s) (medium) garlic clove(s), finely chopped
Assorted vegetables: I used 1 sweet red pepper, 1 head of broccoli and half a pound of sugar snap peas
2 Tbsp low sodium soy sauce

Directions:
Honey Garlic Chicken

Whisk together the garlic, basil, soy sauce, ketchup, and honey. Add the chicken to the crockpot. Pour the sauce over and mix everything together. Cook on low for 4 hours. If at any point the chicken seems to be drying out, then add a but of chicken broth. For crispy outside, spread onto a baking sheet and broil for 3-5 minutes.

Vegetables

Heat a large nonstick skillet over high heat. Add vegetable oil, sesame oil, ginger and garlic; cook 15 seconds. Add vegetables; stir-fry for 3 minutes. Pour in soy sauce and cook, stirring, about 2 minutes more.

Chana Saag

Recipe based off of this one from Vegan Dad.

Ingredients:
2 tbsp oil
1 large sweet onion, halved and sliced
1 tsp minced garlic
1 tsp minced ginger
14 oz can of chopped or crushed tomatoes
1 tsp garam masala
1/2 tsp cumin
1/2 tsp cinnamon
1 tbsp chili powder
1 can chickpeas, rinsed and drained
10 oz spinach
juice of 1 lemon
1/4 cup plain fat free yogurt
salt and pepper to taste

Directions:
Heat oil on a large pot over medium heat. Saute onions for 12-15 mins, until nicely browned. Add garlic and ginger and saute for 2 mins. Add tomatoes and spices and bring to bubbling. Cook for 5-7 mins, stirring regularly, until tomatoes have reduced to a paste.

Add chickpeas and cook for about 5 mins. Add spinach and cook 2-3 mins, until tender. Stir in lemon juice and yogurt. 4. Season to taste with salt and pepper, adjust spices to your liking, and serve.

Double Chocolate "Football" Cupcakes

Recipe courtesy of The Baker Chick.

Ingredients:
Cupcakes
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Frosting
8 oz. unsweetened chocolate, chopped
6 cups confectioners' sugar
16 Tbs. (2 sticks) unsalted butter
6 Tbs. milk, plus more, if needed
2 tsp. vanilla extract
1/4 tsp. salt

Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.

Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth. Scrape down the sides and bottom of bowl to assure batter is well mixed. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

For the Frosting: Have all the ingredients at room temperature. Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.

In a large bowl combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat with an electric mixer on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.

Reserve about a 1/2 cup of the frosting at this point to make the laces.

Add the chocolate gradually and beat until combined, then increase the speed to medium and beat for 1 minute more. If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.

To Decorate: Using a small star tip in a pastry bag, zig-zag the chocolate frosting in a diamond shape on the cooled cupcakes. Then put the reserved vanilla frosting into a bag with a small round tip and pipe on the laces.

Turkey Meatballs in Tomato Sauce

Recipe courtesy of Inspired Taste.

Ingredients:
Tomato Basil Sauce
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans crushed tomatoes
2 tablespoons tomato paste
1 large basil sprig plus 2 tablespoons torn basil leaves

Turkey Meatballs
1/2 cup panko bread crumbs
1/2 cup milk
1 egg

1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons chopped parsley, chopped
1/2 teaspoon dried oregano
3/4 teaspoon salt
1 pound ground turkey (93% lean)

Directions:
In a large skillet with sides, heat olive oil over medium heat. Add minced garlic and red pepper flakes then cook 30 seconds to 1 minute until fragrant. Stir in tomatoes and tomato paste then bring to a simmer. Season with 1/2 teaspoon salt, and add basil spring. Allow sauce to simmer gently while preparing meatballs.

To make meatballs, combine panko breadcrumbs and milk in a large bowl, and then let sit 5 minutes.

Add egg, Parmigiano-Reggiano cheese, parsley, oregano and salt to bowl. Stir until combined.
Next, add turkey then use a fork or fingers to mix everything together until barely combined. For tender meatballs, try not to over mix.

Wet your hands and form mixture into 1-inch meatballs. This should make about 24 meatballs.Gently drop meatballs into tomato sauce. (It’s okay if some are not completely covered by the sauce). Cover skillet with a lid and cook 20 minutes then gently shimmy or shake the skillet to move the meatballs around a little. Cook another 5 to 10 minutes or until turkey is cooked through. Before serving, scatter about 2 tablespoons of torn basil leaves over meatballs and sauce.