Teriyaki Asparagus

Once again I hit the produce department at the right time this weekend and got 2 bunches of asparagus for $1!
I am pretty sure I have never bought asparagus before because the hubs isn't a fan-- but I love it, so I wanted to make some for myself!   We were having Sesame Chicken for dinner... so I figured a Teriyaki sauce on the asparagus would compliment the main dish!

Teriyaki Asparagus
serves 2

Ingredients:

• 1 bunch of asparagus
• 1 tbsp Olive Oil
• 1/4 small onion, diced
• 2 cloves garlic, minced
• 2 tsp teriyaki sauce

Method:

1. Wash & Trim the ends of asparagus.
2. Heat oil in a skillet over medium heat.  Add onion and saute until translucent (approx 5 min.)
3. Add asparagus and garlic to skillet and stir fry for approximately 8-10 minutes or until asparagus is desired tenderness.  (I like mine more done... so I left it on low for a while!)
4. Once asparagus is done, drizzle with 2 tsp teriyaki sauce and toss.  
5. Enjoy!

Slow Cooker Sesame Chicken

The crock pot makes weeknight cooking SO.MUCH.EASIER.   What's better than having dinner ready when you walk in the door from work??

We love anything with an oriental flare and I came across this Sesame Chicken recipe on Me and My Belly Blog and came up with something similar with the ingredients I had on hand!    This was QUICK, EASY and when the hubs & the toddler like it... it will go down on the dinner rotation list!

Next time I make this recipe I will definitely DOUBLE it because there were barely any leftovers... and mama loves leftovers!!!

Slow Cooker Sesame Chicken
Serves 3-4

Ingredients

• 2-3 Chicken Breasts, cubed
• 1/4 cup honey
• 1/4 cup brown sugar
• 1/2 cup low sodium soy sauce
• 3 Tbsp Ketchup
• 1 Tbsp Canola Oil
• 1 Tbsp Onion Powder
• 1 tsp Garlic Powder
• 2 tsp cornstarch (mixed in 3 Tbsp cold water)
• Sesame Seeds (not absolutely necessary-- but it is Sesame Chicken!)

Method:

1. Place cubed chicken in crock pot.
2. Mix together honey, brown sugar, soy sauce, ketchup, canola oil, onion powder and garlic powder.  Pour mixture over chicken.
3. Cook on Low 3-4 hours or until chicken is done.    Remove chicken from crockpot- leaving sauce.
4. Mix 2 tsp cornstarch with 3 Tbsp cool water.   Add cornstarch mixture to sauce in crock pot, mixing well.  Turn crock pot to HIGH and let cook/thicken for 10-15 minutes.  
5. Add Chicken back to sauce/crock pot and coat well with sauce - let chicken warm 10 min.
6. Serve over Rice and sprinkle with sesame seeds and serve
   with vegetable of choice!

For Teriyaki Asparagus Recipe Click Here

Healthy(er) Green Bean Casserole

I love checking out the "marked down" produce shelf at the grocery store because you can get incredible deals on produce that they are trying to get rid of but is still perfectly fine!
I scored (2) bags of fresh green beans for 50 cents each last weekend and was THRILLED.   I got home with them and was a bit baffled on what to do with them-- I had a shallot left from a recipe I ended up not making that week so decided to add that into the mix somehow and ended up making a "healthier" version of green bean casserole--- the hubs LOVED IT and so did the toddler so this was definitely one I had to share!
Inspiration came from Three Many Cooks with some adaptations to the recipe with what ingredients I had handy in my kitchen!

Healthy(er) Green Bean Casserole
Serves 6-8

Ingredients

• (2) Ibs Fresh Green Beans (trimmed)
• (2) Medium Shallots, peeled and thinly sliced
• (3) Tbsp Olive Oil
• (1) small can sliced mushrooms *this is all I had-- next time I will use fresh mushrooms!
•  (3) garlic cloves, minced
• (3/4)tsp dried thyme leaves
• (1) cup low sodium chicken broth
• (3/4) cup lite sour cream
• ground black pepper

Method:

• In a medium skillet heat (2) Tbsp Olive Oil and add shallots.   Stir frequently and once they start to caramelize reduce heat to low to continue cooking.  Once shallots are done - set aside.
• While shallots are cooking - place green beans and 1 cup water in a large skillet with lid.  Cook on high approximately 5 minutes or until green beans are tender.  *I burnt some of my green beans because I let them go too long so check frequently to make sure there is still water in your pot!  Once green beans are tender - place in serving dish or bowl.
• Using same skillet - heat remaining (1) Tbsp of olive oil.  Add Mushrooms and saute until golden.   Add dried thyme and minced garlic.  Saute an additional minute.  Add Chicken Broth and let simmer for approximately 4-5 minutes or until a thin gravy is formed.  Stir in sour cream and heat through.
• Pour mushroom sauce over green beans and toss.   Now put caramelized shallots on top of green bean mixture- Enjoy!

*We literally ate on this all week-- it reheated very well!!