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Sweet and Sour Slow Cooked Chicken

May 15th, 2019 by Debbie Martilotta

Chicken Ingredients

  • 1 1/2 lb chicken breast, cut into 1-inch pieces
  • 3 tbsp arrowroot starch
  • 1½ tbsp olive oil

Sauce Ingredients

  • 1 whole orange juice, fresh squeezed
  • ½ tbsp orange zest
  • 1 tbsp garlic, minced
  • 2 tsp ginger, pureed
  • ¼ cup liquid aminos
  • 3 tbsp RAW honey (may be adjusted down)
  • 2 tbsp sriracha
  • 1 tbsp rice vinegar
  • 2 tsp sesame seed oil
  • ¼ cup of water
  • 1½ tbsp arrowroot starch

Directions

  1. Add ingredients for chicken in a large bowl. Mix everything together, ensuring the chicken pieces are coated, then set aside.
  2. Mix all ingredients for sauce together except the water and arrowroot powder, and set aside.
  3. Set a large nonstick skillet on medium heat and add olive oil. Once the oil is hot, add the chicken pieces and cook until the outsides are seared golden brown, about 6 minutes. The chicken does NOT have to be cooked all the way through at this point since it will finish cooking in the slow cooker.
  4. Add the chicken pieces to the slow cooker and pour in the sauce. Add the 1/4 cup of water if needed to cover chicken. You can also add additional orange juice or liquid aminos.
  5. Cook on high for no more than 2 hours, or on low for 2-3 hours.
  6. About 30 minutes before the end of the cooking cycle, remove the lid and stir the ingredients.
  7. Add arrowroot powder for thickener and additional liquid if needed. Stir everything together again and replace the lid, allowing the sauce to thicken as chicken finishes cooking.
  8. Serve the chicken on riced cauliflower. Garnish with sesame seeds and green onion and enjoy!

277 Calories, 13 g Carbs, 36 g Protein, 9 g Fat

 

Ground Beef & Broccoli

January 16th, 2019 by Debbie Martilotta

Healthy Ground Beef and Broccoli is a quick and easy skillet recipe that comes together in 15 minutes in just one pan!

Ingredients
• 1 pound lean, grass-fed ground beef
• 1 1/2 cups low-sodium beef broth
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar or apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1 tablespoon fresh minced or grated ginger (OR 1 teaspoon ground ginger)
• 1 (12-ounce) bag frozen broccoli florets
• 2 tablespoons arrowroot (replacement for cornstarch)
• 2 tablespoons cool water
• 1/2 teaspoon toasted sesame oil (optional)
• Riced cauliflower

Instructions
1. Set a large skillet, saute pan, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks.

2. While the beef is cooking, combine the beef broth, soy sauce, honey, vinegar, garlic powder, and red pepper flakes in a bowl or large measuring cup; set aside.

3. After the beef is cooked, push it to the edges of the pan, dump the garlic and ginger in the center, and stir for a minute or two until fragrant. Drain the grease from the pan. Add the sauce and the broccoli to the pan; stir to combine. Bring to a boil then reduce to a simmer. Cook for several minutes (using the cooking time on the package of frozen broccoli as a guide) and stir occasionally until the broccoli is cooked to your desired tenderness.

4. In a small bowl, use a fork to whisk the arrowroot/cornstarch into the water until dissolved. Slowly pour the arrowroot slurry into the pan while stirring the beef and broccoli. Bring to a boil and cook for a minute or two, stirring occasionally, until the sauce is thickened. Stir in the sesame oil, if using, and serve hot over cauliflower rice.

Yield: 4 to 6 servings