Well we did it! 9 hours in the car each way to and from Boise, Idaho. With the dog and the baby. We actually left the dog in Idaho--she wanted a vacation on the farm. We miss her already but it's nice to have bark-free naptime.
Here are some pictures of Tyler and his adorable cousin Garrin. They had so much fun. They laughed at each other and watched each other and just loved sharing Grandma's lap. We love Garrin and we had so much fun with our Idaho family!!!
I also wanted to start sharing some of my recipes...I have a knack for finding delicious but pretty easy recipes and everyone is always asking me to share. So last night I made a really yummy version of the Chinese classic Sweet and Sour Chicken. I took out the fattening deep fry batter and sauteed the chicken instead. The result was about 75% less fat and 100% of the taste! I have doctored the recipe from it's original and played with the ingredients to make it even better. Enjoy!
Serves 4 - 6
Sweet and Sour Chicken
Sauce
1 orange
1 lime
1 lemon
2 T fresh minced ginger (from a jar is fine)
1 C Sugar
3 T ketchup
1/2 t salt
1/2 t red food coloring (optional but better looking)
1 bell pepper (color of your choice)
1 large onion (I prefer white, but yellow works too)
1 can chunked pineapple, juice reserved (don't dump that juice out!)
5 T cornstarch mixed with 1/2 C cold water
Saute as much chicken as you'd like. Cut it into small bite-sized pieces and let cool.
Bring 2 cups of water to boil in wok or saucepan. Squeeze the citrus fruits into the water and then drop the peels in the water too, rind and all! Add ginger, sugar, ketchup, salt and food coloring. Bring to boil stirring constantly until sugar is dissolved. Once sugar dissolves, you can just stir occasionally and boil for another 20 - 25 minutes until sauce has reduced by almost half.
Pour sauce into a bowl. In the same wok or saucepan, saute onion, bell pepper, and pineapple (keeping that juice out for later). Add chicken and toss 3 times.
Add sauce to veggie/chicken dish and add that pineapple juice! Once things start bubbling, add the water and cornstarch mixture. Bring back to a quick boil (should take about 1 minute) and then toss twice and serve over rice or on its own! Without rice, the dish is about 9 Weight Watchers points per 1/4 of the food.
The whole thing takes about 30 minutes if you don't have a screaming baby in your arms. The taste is healthy and wonderful! Cheaper than the restaurant and literally 50 grams of fat less!!! I checked!
Here are some pictures of Tyler and his adorable cousin Garrin. They had so much fun. They laughed at each other and watched each other and just loved sharing Grandma's lap. We love Garrin and we had so much fun with our Idaho family!!!
I also wanted to start sharing some of my recipes...I have a knack for finding delicious but pretty easy recipes and everyone is always asking me to share. So last night I made a really yummy version of the Chinese classic Sweet and Sour Chicken. I took out the fattening deep fry batter and sauteed the chicken instead. The result was about 75% less fat and 100% of the taste! I have doctored the recipe from it's original and played with the ingredients to make it even better. Enjoy!
Serves 4 - 6
Sweet and Sour Chicken
Sauce
1 orange
1 lime
1 lemon
2 T fresh minced ginger (from a jar is fine)
1 C Sugar
3 T ketchup
1/2 t salt
1/2 t red food coloring (optional but better looking)
1 bell pepper (color of your choice)
1 large onion (I prefer white, but yellow works too)
1 can chunked pineapple, juice reserved (don't dump that juice out!)
5 T cornstarch mixed with 1/2 C cold water
Saute as much chicken as you'd like. Cut it into small bite-sized pieces and let cool.
Bring 2 cups of water to boil in wok or saucepan. Squeeze the citrus fruits into the water and then drop the peels in the water too, rind and all! Add ginger, sugar, ketchup, salt and food coloring. Bring to boil stirring constantly until sugar is dissolved. Once sugar dissolves, you can just stir occasionally and boil for another 20 - 25 minutes until sauce has reduced by almost half.
Pour sauce into a bowl. In the same wok or saucepan, saute onion, bell pepper, and pineapple (keeping that juice out for later). Add chicken and toss 3 times.
Add sauce to veggie/chicken dish and add that pineapple juice! Once things start bubbling, add the water and cornstarch mixture. Bring back to a quick boil (should take about 1 minute) and then toss twice and serve over rice or on its own! Without rice, the dish is about 9 Weight Watchers points per 1/4 of the food.
The whole thing takes about 30 minutes if you don't have a screaming baby in your arms. The taste is healthy and wonderful! Cheaper than the restaurant and literally 50 grams of fat less!!! I checked!
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