Muffin Mania

I made one of our favorite healthy muffins today. We have been making these for some time now and really enjoy how moist and flavorful they are. They freeze well and they are a great quick healthy snack. It is full of apples, carrots, craisins, and cinnamon. I have tested them with Splenda before and they still had the same integrity of previous ones made with sugar. These are called Carrot Apple Muffins.


Ham and potato omelet was tonights dinner. This wasent a new recipe but one we have made before and really enjoyed. It has few ingredients and comes together in a flash. The potatoes were tender but not mushy. The ham brought a subtle smokey taste that paired well with the eggs and potatoes.

Before adding the eggs

I finished this dish in the oven help to cook the eggs evenly without burning.

Today's requested recipe was for the sesame chicken dish.

For the Chicken
2 Tbls low-sodium soy sauce
2 Tbls chili sauce with garlic
1 Tbls toasted sesame oil
4 Skinless boneless chicken breast halves (4-6oz each)

For the Salsa
2 cups diced seedless watermelon
1/4 cup diced yellow bell pepper
2 tbls sliced green onions
1 tbls chopped cilantro
1 tsp grated fresh ginger
2 tsps mirin
1 tsp *fresh* lime juice
1/8 tsp salt
1 minced jalapeño pepper (We like it hot so I included the ribs and seeds)

Directions

Combine first 3 ingredients in a large ziploc bag. Add chicken to bag; seal and marinate in refrigerator for 1-2 hours, turning bag occasionally.

Preheat Grill

For the Salsa - Combine watermelon and next 8 ingredients - cover and chill until ready to serve.

Remove chicken from marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on the grill. Cook 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices. Top with salsa.