Tasty Tuesday: Dinner and Dessert

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I debated back and forth about which recipe to share and I simply could not decide. I love both of these recipes and they've been people pleasers every time. I hope you'll enjoy them just as much.

Let's start with dinner...I can't get enough Chinese food but there are 3 major problems with that. 1. It's not cheap to frequently eat out. 2. We live so far from town that it's just not sensible or economical to drive out to town just because I've got a craving...and no one delivers out here. 3. The sodium and calorie count is through the roof!

Because of these things I've begun making some of my favorite take out at home. I've made this  recipe for Sesame Chicken several times and it always turns out well. I pair it with brown rice and veggies...yum! The original recipe can be found at Food.com.

Sesame Chicken

6 chicken breast, boneless, skinless and cubed
1/2tsp ground ginger
1/2c honey
1/2c low sodium soy sauce
2tbsp corn starch
1/4tsp red pepper flakes
1 clove garlic, minced
1tbsp toasted sesame seeds

On Medium heat a skillet that has been sprayed with non-stick cooking spray. Cook the chicken for about 10 minutes or until the pieces are no longer pink.

In a medium bowl, mix together the honey, soy sauce, ginger, garlic and pepper flakes. Pour over the chicken and mix well.

In the same bowl, mix together the water and cornstarch. Stir into chicken mixture. Cook until the sauce begins to thicken. Turn down the heat and simmer for another 5-8 minutes. Remove from the heat and sprinkle with toasted sesame seeds.

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While this dinner meal is super yummy, one can't help but get even more excited over dessert. I made these tasty treats for our Labor Day cookout and then again for a friend's birthday breakfast. Super easy and delish!

I originally found this recipe for these amazing Deep Dish Fruit Pizzas at Banner Boutique. I made a few tweaks and couldn't have been happier. Everyone loved them and the recipe was requested several times.


Deep Dish Fruit Pizza

1 package of pre-made sugar cookies (I used Pillsbury Ready to Bake)
1 pkg. (8oz) fat free cream cheese
1 container (8oz) of Lite Cool-Whip
2-3 cups of fruit, sliced (I used nectarines, strawberries, blueberries and kiwi)

Place one cookie in each cup of a 24 mini cupcake pan. Press down to form a shell. Bake according to package directions.

Allow to cool completely, remove and place onto your serving platter.

Whip together the cream cheese and whipped cream. Scoop into a gallon sized bag. Snip off a corner and pipe into the shells.

Place the fruit on top. Chill for about an hour (if you can wait that long) and serve.



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