Spicy Orange Chicken
Nutty Orange-Cinnamon Rolls
Mandarin Salad


You can substitute your navel oranges for mandarin oranges in these
recipes.
Michele
http://members.aol.com/michelesrecipes/recipes.htm


Spicy Orange Chicken

Recipe By :Michele Wilson
Serving Size : 4 Preparation Time :0:10
Categories : Meat:Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinless boneless chicken breast
1 tablespoon cornstarch
11 ounces mandarin oranges in light syrup
2 tablespoons sherry
1/2 teaspoon red pepper flakes
2 tablespoons low sodium soy sauce
1 teaspoon ginger root -- finely minced
8 ounces mushrooms -- sliced
2 tablespoons oil
1 small onion -- finely minced
2 cloves garlic -- minced
5 ounces waterchestnuts, canned -- drained and sliced
5 ounces bamboo shoots, canned -- drained and sliced
4 ounces snow pea pods, fresh, whole

Slice chicken into thin bite-size pieces. For sauce drain oranges and combine
syrup with cornstarch, soy sauce, sherry, and red pepper flakes in a small bowl.
Mix thoroughly. Heat a wok or large frying pan over medium-high heat. Add 1
tablespoon of oil. Stir-fry onions, ginger, pea pods, mushrooms, water chestnuts
and bamboo shoots and garlic for a couple of minutes Remove and set aside. Add
1 tablespoon of oil and chicken and stir-fry for 3 to 4 minutes or until no pink
remains. Push chicken from center of wok. Stir sauce and add to center of wok.
Cook until thickened. Add vegetable mixture and the orange segments. Stir to
coat entire mixture and cook another minute or until heated through.

Description: "A orange chicken dish that is low calorie and high flavor."
Source: "Healthy Food That Tastes So Good!"
Copyright: "Michele Wilson © 2003"
Start to Finish Time: "0:30"
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Per Serving (excluding unknown items): 319 Calories; 9g Fat (25.0%
calories from fat); 30g Protein; 29g Carbohydrate; 4g Dietary Fiber;
66mg Cholesterol; 389mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean
Meat; 2 1/2 Vegetable; 1 Fruit; 1 1/2 Fat.


Nutty Orange-Cinnamon Rolls

Recipe By :Michele Wilson
Serving Size : 12 Preparation Time :0:10
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces frozen bread dough -- thawed
2 tablespoons butter -- melted
4 tablespoons sugar
2 teaspoons cinnamon
1/4 cup walnuts -- minced fine
2 tablespoons orange zest -- minced very fine
1/2 cup powdered sugar -- sifted
4 teaspoons orange juice -- fresh
1/2 teaspoon orange zest -- minced very fine
vegetable oil spray

Roll dough into a 12x8 inch rectangle. Brush with melted butter. Mix sugar and
cinnamon together and sprinkle evenly over buttered dough. Sprinkle nuts and 2
tablespoons of orange zest evenly over dough. Roll dough tightly lengthwise to
make a 12 inch log. Slice into 12 one inch wide slices. Spray a 9 inch round
cake pan with vegetable spray. Place slices cut side down. Cover and let rise in
a warm place until doubled in size. Heat oven to 375 F. Bake for 20 to 25
minutes or until golden brown. Mix powdered sugar, orange juice and 1/2 teaspoon
of orange zest to make icing. Drizzle over warm rolls.

Description: "A new twist on cinnamon rolls with walnuts and orange."
Source: "Healthy Food That Tastes So Good!"
Copyright: "Michele Wilson © 2003"
Start to Finish Time: "1:45"
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Per Serving (excluding unknown items): 177 Calories; 5g Fat (25.2%
calories from fat); 4g Protein; 28g Carbohydrate; 2g Dietary Fiber; 5mg
Cholesterol; 231mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


Mandarin Salad

Recipe By :Michele Wilson
Serving Size : 8 Preparation Time :0:10
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch red leaf lettuce -- torn
1 small yellow bell pepper -- seeded and sliced
8 ounces waterchestnuts, canned -- drained and sliced
8 ounces mushrooms -- sliced
11 ounces mandarin oranges in light syrup
1 small red onion -- sliced thin
1 tablespoon ginger -- minced
1/3 cup vegetable oil
3 tablespoons wine vinegar -- *see Note
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon no salt added tomato paste

Remove seeds and ribs of yellow bell pepper and slice into thin strips.
Slice red onion into thin slices. Slice mushrooms. Tear red lettuce
into bite size pieces.
Drain water chestnuts. Drain oranges saving syrup.
Mix lettuce, peppers, onions, mushrooms, water chestnuts and orange
slices together in a large salad bowl.
In a blender add juice from oranges, oil, ginger, vinegar, soy sauce,
sesame oil and tomato paste. Process until smooth and ginger is finely
chopped.
Either toss the salad with the dressing or serve it on the side and let
people add their own.

Description: "A wonderful sweet but tangy dressing makes this salad delicious!"
Source: "Healthy Food That Tastes So Good!"
Copyright: "Michele Wilson © 2003"
Start to Finish Time: "0:15"
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Per Serving (excluding unknown items): 149 Calories; 10g Fat (56.7%
calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable;
1/2 Fruit; 2 Fat; 0 Other Carbohydrates.

NOTES : I use Garlic Wine Vinegar.

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