Chipotle Maple Chicken

Ingredients

3 boneless skinless chicken breasts (sliced in half horizontally)

1/4 C. olive oil

2 tbsp. butter

2 tsp. cornstarch

1/4 C. water

Marinade/Glaze:

1/2 C. pure maple syrup (not imitation syrup)

1/4 C. orange juice

1/4 C. apricot preserves

2 tbsp. balsamic vinegar

1 tbsp. reduced sodium soy sauce

1 tbsp. Dijon mustard

Spices:

1-1 1/2 tsp chipotle chili powder

1 tsp. garlic powder, onion powder, dried basil, salt

1/4 tsp. oregano

1/4 tsp. pepper

1 tsp. orange zest

Directions

1) Whisk together all of the Marinade/Glaze ingredients in a medium bowl. Add 1/4 cup to a large freezer bag  along with chicken and 1/4 cup olive oil. Reserve the rest separately for your glaze.

2) Mix together all of the spices in a small bowl. Remove 1/2 teaspoon and add to glaze. Add all remaining spices to chicken marinade. Marinate chicken 2-6 hours.

3) When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.

4) GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450 degrees. Drain chicken from the marinade and pat dry.

5) Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees when chicken is done.)

6) Meanwhile, whisk together reserved glaze, 2 tsp cornstarch and 1/4 cup water together in a small sauce pan. Add 2 tablespoons butter and place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice or over potatoes/vegetables.

7) STOVE TOP DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.

8) Whisk together reserved glaze, 2 teaspoons cornstarch and 1/4 cup water together in now empty skillet. Add 2 tablespoons butter and bring to a simmer, stirring occasionally until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice or over potatoes/vegetable.

Prep: 10 minutes

Cook: 10 minutes

Serves: 4-6

Tip: Use 1 teaspoon chipotle chili powder unless you know you love heat, then increase to  1 1/2 teaspoons.

Asian-style Chicken Nuggets

Ingredients

4 tbsp. rice vinegar

2 tbsp. soy sauce

2 tbsp. mirin

2 tbsp. sesame seed oil

3 cloves garlic, minced

1 tbsp. freshly grated ginger

4 green onions, sliced

6 boneless, skinless chicken breasts, trimmed and cut into bite-size pieces

1/3 C. flour

1 C. peanut oil

FOR THE LEMON GLAZE:

1/4 C Rice vinegar

3 tbsp. sugar

1 lemon, zested and juiced

1 tbsp. cornstarch

Directions

1) In a large Ziploc bag, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions. Combine the marinade and chicken; marinate around 2 hours, turning the bag occasionally if you need to.

2) Drain the chicken from the marinade.

3) In a bowl, combine the chicken and the flour.

4) Heat peanut oil in a cast iron skillet to 350 degrees. Add the chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.

5) To make the glaze, combine the rice vinegar, sugar, lemon zest and juice, cornstarch and 2 tbsp. water over medium low heat. Bring to a boil, simmering until thickened about 1-2 minutes.

6) Serve the chicken nuggets immediately, tossed or drizzled with the lemon glaze.

Prep: 2 hrs 10 minutes

Cook: 10 minutes

Serves: 4

Bacon-Colby Lasagna

Ingredients

12 uncooked lasagna noodles

1 lb. lean ground beef (90%)

1 medium onion, chopped

3/4 lb. bacon strips, cooked & crumbled

1 can (15oz) tomato sauce

1 can (14.5oz) diced tomatoes, undrained

1 tbsp. sugar

1/2 tsp. salt

4 C. (16oz) shredded Colby-Monterey jack cheese

Directions

1) Preheat oven to 350 degrees. Cook noodles according to pkg. directions for al dente; drain.

2) In a large skillet, cook ground beef & onions over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in bacon, tomato sauce, undrained tomatoes, sugar & salt; heat through.

3) Spread 1 C. sauce into a greased 13x9in baking dish. Layer with flour noodles, 1 2/3 C. sauce & 1 1/3 C. cheese. Repeat twice.

4) Bake, covered, 40 minutes. Uncover; bake 5-10 minutes more or until lasagna is bubbly. Let stand 15 minutes before serving.

Prep: 20 minutes

Bake: 45 minutes + standing

Serves: 12

Provolone Ziti Bake

Ingredients

1 tbsp. Olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 cans (28oz ea.) Italian Crushed Tomatoes

1 1/2 C. water

1/2 C. dry red wine or reduced sodium chicken broth

1 tbsp. sugar

1 tsp. dried basil

1 pkg. (16oz) ziti or small tube pasta

8 slices provolone cheese

Directions

1) Preheat oven to 350 degrees. In a 6 qt. stockpot, heat olive oil over medium -high heat. Add onion; cook & stir 2-3 minutes or until tender. Add garlic; cook 1 minute. Stir in crushed tomatoes, water, wine, sugar & basil. Bring to a boil; remove from heat. Stir in uncooked ziti.

2) Transfer mixture to a 13x9in. baking dish coated with cooking spray. Bake, covered, 1 hr. Top with provolone cheese. Bake, uncovered, 5-10 minutes longer or until ziti is tender and cheese is melted.

Prep: 20 minutes

Bake: 65 minutes

Serves: 8