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Sesame Chicken Skillet

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This recipe is the eighth in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!

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Let’s just pretend I didn’t take these pictures on the kitchen floor, at 8pm, in horrible lighting, okay?

After making a 20 minute meal for dinner tonight, and then looking at my less-than-ideal photographs of this Sesame Chicken, I’m reminded how important these quick, healthy dinners are in my life. I love cooking, so on the weekends I usually make more complex recipes, but my weeknights are filled with recipes similar to the ones I’ve been featuring this month. I don’t know what I would do without quick meals – takeout isn’t a great option for anyone eating GF, and most days it isn’t practical to spend an hour or so on dinner!

So, I love this Sesame Chicken from How Sweet It Is. It’s quick. It’s hands off. It’s doesn’t take a lot of effort or brain power to put together. Yay! It’s super delicious, too. I don’t think I’ve ever ordered sesame chicken at a restaurant, so I can’t say how this recipe compares in terms of flavor. But I think you’ll like it. I imagine it’s kid friendly, because it’s the kind of thing I would have liked when I was a kid and I was a super picky eater. So, go make this for your family and then enjoy eating it!

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Sesame Chicken Skillet

Recipe Source: How Sweet It Is (Thanks for the great recipe :))

Ingredients

  • 1 lb. boneless, skinless chicken breasts cut into bite sized pieces
  • 3 T gluten free flour (I’ve successfully used rice flour and the Bob’s Red Mill All Purpose GF flour)
  • 2 T sesame oil, divided
  • 1 t garlic powder (or use a couple cloves of fresh garlic)
  • 1 T Bragg’s Amino Acids (or GF soy sauce)
  • 1 t sugar/stevia blend
  • 1 T distilled white vinegar
  • 1/2 c chicken broth
  • 12 oz frozen green beans

Directions

  1. Preheat the oven to 400° F.
  2. Combine the garlic powder, Bragg’s Amino Acids, sugar/stevia, vinegar, chicken broth, and 1 T sesame oil in a small bowl. Set aside.
  3. Heat the remaining tablespoon of sesame oil in an oven proof skillet over medium high heat. While the oil and skillet are preheating add the chicken and GF flour together in a bowl and toss until the chicken pieces are coated in flour.
  4. When the skillet is warm add the flour coated chicken in one, single layer. Stir after 3 minutes, spread into a single layer again and let cook for another 3 minutes.
  5. Add the already mixed sauce to the skillet, stir gently, and then place the entire skillet in the oven to bake for 15 – 20 minutes, or until chicken is cooked through and reaches a temperature of 165° F.
  6. When the chicken is almost finished, defrost the green beans in the microwave according to package directions (I always get the steam in the bag kind – love it!)
  7. When the chicken is cooked through remove from the oven and stir in the green beans. Sprinkle with the sesame seeds.

Serve this with

  • White or brown rice, or quinoa
  • 2 T sesame seeds

Szechuan Turkey and Green Beans

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This recipe is the fifth in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!

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This recipe has been in my favorites list for quite a while now. I found it on The Lemon Bowl, and only had to make a few tiny changes to make it gluten free. What initially won me over was the flavor. It’s reminiscent of a stir fry and has the option to be spicy or mild. When I realized how quick this dinner was to prepare – 20 minutes from start to table – it became one of my busy night staples.

Of course, everything I make over and over needs to be nutritious, and this dinner definitely is that, too! I always use lean, organic ground turkey. The sauce is so, so tasty and it doesn’t use any sugar or oil. The turkey is cooked with a whole pound of green beans and a can of water chestnuts, so you are getting a good serving of vegetables, too. Just serve with some brown rice or quinoa and your meal is complete!

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Szechuan Turkey and Green Beans

Recipe Source: The Lemon Bowl

Ingredients:

  • 1 lb. lean ground turkey (I get the 95%-98% lean when it is on sale and store it in the freezer until I’m ready to use it)
  • 2 T ginger, minced
  • 1/2 c chicken broth
  • 1 T corn starch
  • 1/4 c Bragg’s Amino Acids (may substitute with gluten free soy sauce)
  • 2 T rice vinegar
  • 1 T chili garlic paste (This is what I use – please start with less if you are not a fan of spicy foods, and increase if needed).
  • 1 lb. green beans (I’ve successfully used fresh and frozen)
  • 8 oz. can water chestnuts, drained

Cooking Directions:

  1. Heat a large, nonstick skillet over medium high heat.
  2. Add the turkey and minced ginger. As the turkey cooks, using a fork/spatula/spoon/ to bread up the turkey into small bits. Once it is cooked through let the turkey brown for a minute in the pan.
  3. While the turkey is cooking, combine the chicken broth, corn starch, Amino Acids, rice vinegar, and chili garlic paste in a small bowl. Set aside.
  4. Add the green bean and sauce mixture to the cooked and browned ground turkey. Stir to combine and reduce the heat to medium.
  5. While the turkey/green beans/sauce is cooking roughly chop the water chestnuts.
  6. When the green beans are tender add the water chestnuts to the pan and stir once more to combine.
  7. Serve with brown rice or quinoa.

 

Dijon Quinoa & Green Beans

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This is an efficient side dish, great for a busy night. Its a grain and a vegetable all in one! The quinoa and green beans cook in the same pot. When the quinoa has absorbed all of the liquid and the green beans are tender you just stir in this 4 ingredient sauce. Little effort, little time, lots of flavor. Healthy, too!

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I usually serve this with some sort of chicken. Its a great side for anything grilled. I can be outside tending to the grill and just let the quinoa and beans simmer away without needing to stir the pot, add any ingredients, etc, etc. Have you ever gotten into that mess of needing to tend to something cooking on the grill and on the stove at the same time? I do often. I end up going back and forth between the kitchen and the deck every two minutes. Sometimes I burn something or forget an ingredient, other times I just temporarily can’t keep track of what’s going on.

Anyway, it’s not even quite grilling season but I’m still rambling on about it. I do really enjoy grilling though!

Back to the quinoa and green beans. Tasty, quick & easy side dish that’s naturally gluten free! Just make sure you check the label on your dijon mustard and creole seasoning to make sure both are gluten free. For a quick (and totally indoors) meal, try doubling the sauce and stirring in some shredded chicken. Yum!

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Dijon Quinoa & Green Beans

Ingredients
  • 3/4 c quinoa
  • 1 1/2 c water
  • 8 oz green beans, trimmed and cut into 1 inch pieces.
  • 2 Tbs Dijon mustard (read label to make sure it is GF)
  • 1/2 tbs lime juice
  • 1 tbs lemon juice
  • 1 tsp creole seasoning (read label to make sure it is GF)
Directions
  1. Add the quinoa and water to a medium saucepan and bring to a boil over high heat. When the water is boiling reduce the heat to low, gently place the green beans into the pan (just kind of set them there – don’t stir) and cover. Cook for about 15 minutes, or until all of the water is absorbed.
  2. While the quinoa and green beans are cooking mix the remaining ingredients in a small bowl.
  3. Once the quinoa and beans have finished cooking pour the sauce into the pan and stir until well combined.

 

 

Green Beans Almondine

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Green Beans Almondine is a versatile vegetable side dish. It is quick and simple enough to throw together on a busy weeknight but nice enough to serve to guests.

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I’m always looking for ways to dress up vegetables. Actually, one of the first recipes I ever “invented”, back in high school, was a spicy sauce to put on steamed broccoli. Vegetables always seem more appetizing when they have some extra flavors added to them. Even if you love the taste of plain vegetables adding a unique flavor every once and while will keep things interesting.

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Although I’m not sure if this recipe is representative of traditional Green Beans Almondine, I am pretty sure that you will enjoy it anyway. Cooked in a bit of butter with the subtle taste of shallots and topped off with some almonds, these green beans have a few delicious additions. And its all ready in just about 10 minutes!

Yup, I just mentioned butter up there as an ingredient, which is an unusual ingredient here on this blog. I’m really not sure what to make of butter. I feel like there are some many different schools of thought on what fats to use that I can’t keep track. Personally, I like butter in this recipe. Would olive oil be good? Yup! Margarine? I haven’t tried it, but I think it would work. I think some people would probably use coconut oil, but I haven’t gotten into that yet so I can’t speak to how I think that would work. What do you think about butter? I’m curious what other people use and why! Let me know.

So, there are my thoughts, or lack there of, on butter. Probably not quite what you expected to read on a post about green beans.

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Green Beans Almondine

Ingredients
  • 1 lb green beans, cleaned and trimmed
  • 2 small shallots, minced
  • 2 cloves garlic, minced
  • 1/4c slivered almonds
  • 1 Tbs butter (or olive oil, margarine, etc – see post above)
Directions
  1. Place the green beans in a medium sauce pan and fill with water, until the beans are totally covered. Bring the water to a boil and simmer for 5 minutes. Drain the beans and run cold water over them until they are no longer hot.
  2. In a large skillet melt the butter over medium heat. Add the minced shallots and garlic, and slivered almonds. Cook, stirring frequently, until the garlic and shallots and softened. The almonds will start to get browned, also.
  3. When the shallots and garlic are soft add the green beans to the skillet and stir to coat the beans. Cook the beans, stirring frequently, until they are tender and warmed through, about 2 or 3 minutes.
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