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  • The Low Fat Chick 12:12 pm on February 19, 2012 Permalink | Reply
    Tags: , , orange,   

    Baked Pork Wontons 

    Last night I was in the mood to munch on a hot snack. I am not a big snacker as I prefer balanced meals, but for some reason last night was different. Maybe it was the glass of Chardonnay I had just downed, but something made me get up and make these snacks off the fly.  Free styling it, I came up with a moist and delicious snack/appetizer.  I have a plethora of jams and jellies in my refrigerator because I often make mini bundt cakes flavored with these for friends and family.  The ginger and orange marmalade was almost gone and I thought to myself let’s try it combined with pork.  After gathering the rest of my ingredients, I ended up making these excellent baked pork wontons. I was impressed with how fabulous these turned out.  If you do not have ginger and orange marmalade, you can use an orange marmalade and finely minced fresh ginger, but use the gingerly sparingly as it is a strong spice.


    1 1/2 Tbsp ginger and orange marmalade
    1 Tbsp chili garlic sauce
    2 Tbsp reduced-sodium soy sauce
    2 tsp granulated onion
    1/2 lb ground pork
    21 wonton wrappers
    spray canola oil


    Mix the first 4 ingredients in a bowl. Add pork and mix to combine.

    Preheat oven to 425°.  Spray a rimmed baking sheet with oil.

    Place a wonton wrapper flour side up on your work surface. Using a spoon, drop a tablespoon of the pork mixture onto the wrapper.  Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.  Using your finger, make an indentation in the middle of the filled wonton. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.

    Place wontons on baking sheet. Lightly spray the tops with oil.

    Bake for 10 -12 minutes till tops are brown and crispy.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (4.2 ounces).
    Calories 276.28

    % Daily Value
    Calories From Fat  95.15  34%
    Total Fat 10.53g  16%
    Saturated Fat 3.75g  19%

  • The Low Fat Chick 7:45 pm on January 25, 2011 Permalink | Reply
    Tags: , , orange   

    Orange Beef Stir Fry 

    I had a serious craving for Chinese food but knew better than call the local delivery restaurant. Once a dedicated customer, their greasy meals caused my blood pressure and cholesterol to go up. So, now it was up to me to find a way to still enjoy Chinese food. This recipe has greatly helped meet my cravings and is light with a hint of spice.  Perfect with organic udon noodles, which are my favorite noodles. But, if you cannot find these noodles, you can serve with rice, preferably brown rice.  Rice is so heavy to me, which is why I love udon noodles. Anyway, this dish is great and leaves all the guilt of eating Chinese food behind.


    1/2 cup sodium -free chicken broth, divided
    1/2 teaspoon sea salt
    1 tablespoon cornstarch
    2 tablespoons reduced-sodium soy sauce
    2 tablespoons orange marmalade
    1 tablespoon oyster sauce
    1 tablespoon rice vinegar
    1 1/2-2 teaspoons chile-garlic sauce
    4 teaspoons peanut oil, divided
    12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
    1 tablespoon minced fresh ginger
    1 large onion, slivered (1 1/2-2 cups)
    1 small red bell pepper, cut into thin strips (1 cup)
    1 pound broccoli florets, (about 4 cups)
    1/2 pound mung bean sprouts, (about 2 cups)
    1 medium orange
    red pepper flakes (optional)


    • Combine 1/4 cup broth, salt, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
    • Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef and reduce heat to medium-high. Stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
    • Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper, broccoli, and bean sprouts; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thicker and translucent. Stir the vegetables into the sauce and squeeze the orange over the pan to release the juice. Return the beef to the wok; toss to coat.
    • Serve immediately with freshly cooked udon noodles or rice topped with red pepper flakes.

    Servings: 4

    Calories: About 536 per serving with udon noodles. About 266 per serving without noodles.

  • The Low Fat Chick 8:18 pm on September 29, 2010 Permalink | Reply
    Tags: , , orange   

    Five Spice Roasted Chicken 

    Tonight was an extraordinary dinner night. It was quick and so finger lickin’ good that I could not wait to share.  I cooked an amazing roast chicken and fresh Tarragon green beans. Perhaps you ask why roast chicken is so wonderful, and I will tell you it is because of the amazing combination of flavors. So easy, so yummy, and you will have your guests asking for more. One of my favorite spices is Chinese five-spice powder, which not only tastes good, but has an aroma that makes mouths water.  This healthy chicken simply seasoned with sea salt, fresh ground pepper, Chinese five-spice powder, garlic, and fresh oranges is a flavor explosion. Top the chicken off with a drizzle of orange barbecue sauce and you will be scraping your plate.  


    1 full chicken roaster, about 3 to 4 pounds
    Sea Salt
    Freshly ground pepper
    Spray Canola or Vegetable oil
    1 tablespoon Chinese five-spice powder
    3 cloves garlic, peeled and smashed
    1 large orange, quartered
    2 1/2 tablespoons barbecue sauce
    1 1/2 tablespoons fresh orange juice


    • Preheat oven to 375 degrees F.
    • Cut the orange into 4 quarters. Set aside.
    • Season chicken with salt and pepper inside the chicken’s cavity and on the skin. Spray a roasting pan with oil.
    • Place chicken in pan. Rub chicken all over with five-spice powder, and stuff with garlic cloves and 2 orange quarters.
    • Squeeze 1 orange quarter over the chicken.
    • Squeeze the last orange quarter into a small bowl.  Set juice aside.
    • Place 1 orange quarter underneath a leg and 1 underneath a wing.
    • Roast for 1 1/2 hours until skin is crispy, juices run clear, and drumsticks pull away from the chicken easily. Let rest for at least 10 minutes before carving.
    • For the sauce, combine barbecue sauce in the same bowl as orange juice. Warm in microwave for 30 seconds and drizzle over chicken before serving.

    Servings: 6 servings.
    Calories: About 350.

    Original recipe cited from Foodnetwork.com, Dave Lieberman.

  • The Low Fat Chick 12:55 am on September 8, 2010 Permalink | Reply
    Tags: , , , , orange, , ,   

    Spicy Stir-Fried Orange Shrimp 

    Spicy and delicious are the only words I can find to describe this dish. Served over my favorite noodles, udon noodles, or brown rice and you have a meal with a kick. Found this recipe and changed it a little with excellent results. The chili-garlic sauce combined with the orange juice sets it off. So very saucy!!!


    1 1/2  pounds peeled and deveined large shrimp
    1  tablespoon cornstarch
    1/3 cup fresh orange juice
    2  tablespoons low-sodium soy sauce
    2  tablespoons honey
    1  tablespoon rice wine vinegar
    1  tablespoon chili-garlic sauce
    2  tablespoons peanut oil
    1  tablespoon minced peeled fresh ginger
    3  garlic cloves,minced
    1 1/2 cups chopped green onions
    1 tablespoon brown sugar


    • Place shrimp in a medium bowl. Sprinkle with cornstarch. Toss well to coat. Set aside.
    • Combine juice, soy sauce, honey, vinegar, and chili-garlic sauce, stirring with a whisk. Set aside.
    • Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan. Stir-fry for 15 seconds or until fragrant.
    • Add shrimp mixture and stir-fry for 3 minutes. Add juice mixture, onions, and brown sugar. Cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.  Serve immediately over udon noodles or brown rice.

    Servings:  4 servings.
    Calories: About 300 (excluding noodles or rice).

    Original recipe cited from Cooking Light, August 2007.

  • The Low Fat Chick 10:59 pm on September 5, 2010 Permalink | Reply
    Tags: , orange   

    Orange Oatmeal 

    Yesterday I went to one of my favorite places, the farmer’s market and bought a bunch of oranges. It was a better deal to buy a bag of oranges, which was way more than I needed for the shrimp recipe I am making this week. I mean, who does not like oranges? I love oranges, so this morning I decided I wanted orange flavor in my oatmeal. I looked up the  following quick, easy recipe and was changed. I will never eat plain oatmeal again. Super yummy and will remain a staple for breakfast. We topped our oatmeal with strawberries, but you can top it with anything you like. The oatmeal is so good, that you do not have to top it with anything at all.


    1 cup water
    3/4 cup orange juice, preferably freshly squeezed
    1/8 teaspoon salt
    1 cup rolled oats
    1/4 teaspoon grated orange peel
    3 tablespoons brown sugar


    • In a small saucepan, bring the water, orange juice and salt to a boil.
    • Stir in oats and cook for 1 to 5 minutes, until oatmeal reaches desired consistency.
    • Stir in orange peel. Serve with brown sugar. Add 1 1/2 tablespoons brown sugar to each serving.
    • Top with additional fruit, if you like.

    Servings:  2 servings.
    Calories: About 200 per serving.

    Original recipe cited from Tasteofhome.com

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