Weekly Grocery Haul

• Ground Orange Chicken (Panda Express Copy Cat)
• Taco Ranch Quiche
• Buffalo Chicken Zucchini Boats
• Crockpot White Chicken Chili

Ground Orange Chicken (This dish is not breaded chicken)

• 1lb Ground Chicken
• 3/4 tsp of Ground Ginger
• 2 tsp of Minced Garlic
• 1/4 tsp of Red Pepper Flakes
• 1 Tbsp of Rice Wine Vinegar
• 2 Tbsp of Water
• 1/2 tsp of Sesame Oil
• 4 tsp of Soy Sauce
• 4 Tbsp of Sugar
• 5 Tbsp of White Vinegar
• Zest of one Orange
• 1 Tbsp of Cornstarch
• 1 Tbsp of Water
• Green Onion

In a skillet, brown the ground chicken. Allow it to get a little crispy before breaking it apart. Drain the grease. In a small mixing bowl combine all of the ingredients except for the green onion, 1 Tbsp of Cornstarch and 1 Tbsp of Water. Pour mixture in to the skillet, bring to a boil and stir. In a small bowl, combine the cornstarch and water. Pour cornstarch mixture in to the skillet and allow the sauce to thicken up. Remove from heat and garnish with green onion.

Serve with Jasmine rice and your favorite veggie! Potstickers would also be great with this meal.

Taco Ranch Quiche

• 1 Deep Dish Frozen Pie Crust
• 1/2 lb of Ground Beef
• 1 packet of Taco Seasoning
• 1 can of Rotel
• 1/3 cup of Ranch dressing
• 3 eggs
• 1 cup of Heavy Cream
• Shredded Cheese

Preheat oven to 350 degrees. In a skillet, brown the ground beef and drain the grease. Add in taco seasoning and can of Rotel. Cook until liquid is absorbed. Add in ranch dressing and stir until combined. In a mixing bowl whisk together eggs and heavy cream. Layer the ground beef in the bottom of the pie crust. Sprinkle shredded cheese over the beef and then top with the egg mixture. Bake in the oven for one hour. Allow quiche to set 5-10 minutes before serving.

Serve with guacamole, salsa, and sour cream for toppings.

Buffalo Chicken Zucchini Boats

• 1 lb of Ground Chicken
• 1 bottle of Buffalo Sauce
• 4 Zucchinis
• 1 package of Mozzarella cheese

Preheat oven to 375 degrees. Slice zucchinis lengthwise so you have two halves. Season them with olive oil, salt and pepper, and garlic. Bake in the oven for 30 minutes. While that is baking, brown the ground chicken in a skillet. Drain any liquid and pour in about half the bottle of buffalo sauce. Remove the zucchini from the oven and scoop out a little bit of the insides to create a “boat.” Scoop in chicken to each boat and top with mozzarella cheese. Put back in the oven for about 5-10 minutes until cheese is melted.

Serve with a caesar salad and some garlic bread!

White Chicken Chili (CrockPot)

• 2-3 chicken breasts
• 1 can of Whole Kernel Corn
• 2 15oz cans of Northern Beans (white)
• 2 4oz cans of Green Chiles
• 1 Yellow Onion (diced)
• 1 Jalapeno (diced)
• 1 tsp Minced Garlic
• 24 oz of Chicken Broth
• 4 oz Cream Cheese
• 1/4 cup of Half and Half
• 3/4 tsp of Oregano
• 1 tsp of Cumin
• 1/4 tsp of Cayenne Pepper
• 1/2 tsp of Chili Powder
• 1 tsp of Salt
• 1/2 tsp of Black Pepper
• Toppings: Shredded cheese, cilantro, sliced avocado, Santa Fe tortilla strips (best/most important)

In a CrockPot, place chicken breasts and all ingredients except for the dairy items (cream cheese and half and half). Cook on low for 6-8 hours. Remove the chicken breasts and shred the meat. Return the meat to the CrockPot and add in cream cheese and half and half. Cook for 15-20 more minutes.

Top the chili with shredded cheese, cilantro, sliced avocado, and tortilla strips!