Rosemary Dijon Baked Chicken Breast

This is one of those recipes you will want to make when you don't really feel like putting a lot of effort into your meal, yet you want to eat a good and healthy meal. I found this one at Allrecipes180.com. I did re-name this recipe because their naming convention just wasn't doing it for me (sorry).

This one is really simple to make and it has such an amazing taste. I'm a HUGE fan of recipes with Dijon Mustard! This one always turns out really moist and my kids asked for seconds. This one pairs really well with mashed potatoes and green beans as your sides.

This one is Gluten Free. Try this one on a night where you want to make dinner but you just don't feel like being in the kitchen for more than 10 minutes prepping. You'll love it and will appreciate the simplicity of this meal!

Enjoy!

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup Dijon mustard
• 1/4 cup maple syrup
• 1 tablespoon red wine vinegar
• Salt & pepper
• Fresh Rosemary

Directions

• Preheat oven to 425 degrees.
• In a small bowl, mix together mustard, syrup, and vinegar.
• Place chicken breasts into 9×13 greased baking dish. It's REALLY important that your pan is well greased so it doesn't stain! 
• Season the chicken with salt & pepper. 
• Pour mustard mixture over chicken. Make sure each breast is coated.

• Bake for about 30-40 minutes.
• Season with chopped rosemary.

Garlic Ginger Shrimp Stir Fry

I tried a YUMMY new shrimp recipe tonight! My husband is out of town for work travel (he hates seafood) so I get to try new seafood recipes every once in awhile! This one came from the Steamy Kitchen and reminded me of a PF Chang's recipe I love so much! This one was really easy to make...almost too easy to make.

This one is Gluten free (make sure your soy sauce is Gluten free and read your label on the oyster sauce). I paired this with brown rice, threw in some sugar snap peas and broccoli and it turned out great!

Enjoy!


Ingredients:

• 2 tablespoons oyster sauce
• 1 tablespoons soy sauce
• Handful fresh cilantro, chopped
• 2 teaspoons cornstarch
• 1/2 pound shrimp, peeled and deveined (tails left intact optional)
• 1 tablespoon olive oil, divided
• 5 stalks green onion, chopped (white and light green parts)
• 2 garlic cloves, finely minced
• 2 teaspoons fresh ginger, finely minced or grated

Directions:

• In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.
• Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
• In a wok or large saute pan over high heat, add half the olive oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is seared brown, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate or bowl and set aside.
• Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining olive oil and add green onion, garlic and ginger and stir fry for a minute until fragrant.
• Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute until shrimp is cooked through. 
• Add your sugar snap peas and broccoli and stir fry for about 3 to 5 minuted.
• Serve immediately.