Orange Chicken

I got this recipe from the Extreme Makeover Weight Loss Edition show.

Serves 4

Ingredients

1/2 cup water
1/3 cup OJ
 2 Tbsp. lemon juice
2 Tbsp. rice vinegar
2 Tbsp. lite soy sauce
1/3 cup brown sugar
1/2 tsp. ginger, chopped
1 tsp. garlic, chopped
1/4 tsp. red pepper flakes
2 tsp. cornstarch
1 Tbsp. water
2 tsp. orange zest
4 grilled chicken breast cut into strips or bite size piece
2 cups broccoli floretsm, stemmed
2 cups cooked brown rice (optional)

Directions

1.Combine water, juices, rice vinegar, soy sauce, brown sugar, ginger, garlic, and red pepper flakes in sauce pan.  Bring to a boil over medium heat.
2.Mix cornstarch with water to form a paste.  Turn heat to low on sauce, add cornstarch paste and whisk until smooth.  Add orange zest.  Simmer for 5 more minute over very low heat.
3.Pour over grilled or stir fried chicken strips and broccoli. toss well.
4.Serve over brown rice

***Made this last night and I turned out really well!  Very filling with the brown rice and broccoli.  It was a quick and easy dish to make during the week.

Broccoli Cheese Soup

*Serves 4

1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

***Made this tonight and it was amazing! Super easy and much better than any restaurant! Not to sure about this serving 4. I had enough left over for one more serving.

Chicken Divan (Paula Deen)

Ingredients
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Directions
Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

**I have made this quite a few times. It has good flavor and is great as leftovers!

Pan-Roasted Broccoli w/ Lemon Browned Butter

Ingredients
3 tbsp. Water
1/4 tsp. Salt
1/8 tsp. Pepper
2 tbsp. Veg. Oil (I use Olive Oil)
1 3/4 lbs Broccoli Florets
4 tbsp. butter
1 Small Shallot, Minced (If I don't have one I just use a regular onion)
2 Medium Garlic Cloves, Minced
Salt and Pepper to taste
1 1/2 tsp. Lemon Juice
1/2 tsp. Minced Thyme

Directions
1. Using a skillet with a tight fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms (about 2 mins). Add florets to skillet and toss to combine; cook without stirring, until bottoms become browned (1-2 mins longer).

2. Add water, salt, and pepper and cover skillet; cook until broccoli is bright green but still crisp (about 2 mins). Uncover and continue to cook until water has evaporated. Remove broccoli and set aside.

3. Melt butter in now empty skillet over medium-high heat, and continue to cook, stirring occasionally until butter browns and gives off a nutty aroma (about 1/2 mins). OFF heat, add shallot, garlic, salt, and pepper. Stir until garlic and shallots are tender (about 1 min). Stir in lemon juice and thyme. Add broccoli and toss to coat. Serve immediately!

**This might look more complicated than it really is. I love broccoli cooked like this! It has amazing flavor and really is easy.