Recipes from: Allrecipes.com
Sheet Pan Sweet and Sour Chicken
Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Servings: 4
Ingredients
2 (8 ounce) cans pineapple tidbits in juice
1 red bell pepper, seeded and cut into 1-inch pieces
1 green bell pepper, seeded and cut into 1-inch pieces
1 carrot, peeled and sliced diagonally
3 tablespoons avocado oil
salt and ground black pepper to taste
water as needed
2 tablespoons cornstarch
½ cup light brown sugar
⅓ cup rice vinegar
3 tablespoons ketchup
1 tablespoon chile-garlic sauce
1 tablespoon ginger-garlic paste
⅛ teaspoon ground white pepper
1/2 red onion, cut in 1-inch pieces
1 1/2 pounds skinless, boneless chicken breast, cut in 1-inch pieces
Directions
Instructions Checklist
Step 1 Preheat the oven to 425 degrees F (220 degrees C).
Step 2 Drain pineapple tidbits and place juice into a 1-cup liquid measuring cup. Place drained pineapple in a large mixing bowl; set aside.
Step 3 Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
Step 4 Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
Step 5 Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
Step 6 Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
Step 7 Drizzle chicken, pineapple, and vegetables with sauce to serve
Recipe by: allrecipes.com
Easy, Chewy Flourless Peanut Butter Cookies
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 12
Yield: 12 to 16 cookies
Ingredients:
1 cup of peanut butter
½ cup white sugar
⅓ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ cup semisweet chocolate chips (Optional)
Directions
Step 1: Preheat oven to 350 degrees F (175 degrees C).
Step 2: Beat peanut butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Stir egg, vanilla extract, and baking soda into peanut butter mixture; stir in chocolate chips.
Step 3: Drop mixture by small rounded spoonfuls onto a baking sheet about 2 inches apart.
Step 4: Bake in the preheated oven until cookies are flattened and golden, about 8 minutes.
HPS Magazine 