A Healthy Quick Dinner Recipe For Busy Families – Orange Chicken

Diane Watkins asked:

It seems that our days are getting busier, and it’s often hard to get a healthy and quick dinner recipe on the table at a reasonable time. Family dinners are an important part of the day and worth planning ahead to make sure there is a healthy quick dinner recipe available. Finding healthy recipes that are quick and easy can be a challenge, but with a little planning ahead cooking dinner can be a snap.

Plan a weeks worth of menus in advance and shop using a list. This will save you money on impulse items, and you will have a quick menu planned for every night of the week. When planning, be sure to take into account any regular weekly activities such as little league or dance lessons. Sometimes a crock pot meal or a cook ahead entrée is best for these nights.

Here is a healthy quick dinner recipe that is simple to prepare, then cooks quickly in only 15 minutes in the oven while you prepare a box of rice pilaf and green vegetable. This healthy quick dinner recipe will help solve tonight’s dinner crisis and provide you with a winning entrée fit for a company meal. As a bonus, it can be halved or expanded to fit the number of servings needed and uses only one bowl and one baking dish, so cleanup is easy.

If you’re a dark meat fan, you could also use chicken thighs and legs for this recipe, but you would need to adjust the cooking time accordingly.

Healthy Quick and Easy Orange Chicken Dinner 4 chicken breast halves, skinned and boned

2 tablespoons butter or margarine, melted

1/2 teaspoon paprika

1/4 cup finely chopped onion

1 teaspoon salt

1/4 teaspoon dried rosemary, crumbled

pinch black pepper

1 cup orange juice

grated rind of 1 orange

Preheat the oven to 350 degrees F. Arrange the chicken breasts in a 13x9x2″ baking dishDrizzle the chicken with the melted butter and sprinkle with paprika.Combine the remaining ingredients and pour over the chicken. Bake uncovered for 15 minutes, until fork tender, basting occasionally with the pan juices. Serving Suggestion: Serve with a wild rice pilaf and green beans or a salad.

Mandarin Orange Cake

David Jones asked:

Several years ago my wife worked with a very nice lady from Japan. One day she brought a desert for everyone to try, it was the most incredible tasty deserts anyone had ever tried. It was called Mandarin orange cake and here is the recipe:


1 box Butter Recipe Cake mix

3 eggs

1 stick margarine

1 can mandarin orange juice and all


1 small box Instant Vanilla pudding mix. Use 1 cup of milk to prepare pudding.

1 big size Cool Whip

1 big can of crushed pineapple (drain juice)

Heat oven to temperature listed on cake mix box. Mix the cake mix, eggs, margarine and mandarin oranges (juice and all) together until blended. Pour mixture into prepared cake pan. Bake according to the directions on the cake mix box.

For the icing – Prepare the pudding mix according to the directions on the pudding mix box. Stir the pudding, cool whip and drained crushed pineapple together. Ice the cake and store in the refrigerator.

Best Orange Chiffon Pie – Orange Cream Meringue Pie

Brandy Summers asked:

If you enjoy lemon meringue pie, this orange flavored version is just as good and beautiful to look at. One thing to note is that this recipe uses a hard meringue, which means that it has more sugar than a soft meringue.

To make this dessert you’ll need: 3 egg whites, cream of tartar, sugar, cornstarch, grated orange peel, orange juice, butter, egg yolks, 2 (3 oz.) packages of cream cheese – softened, whipping cream and fresh orange slices.

Preheat oven to 250 degrees.

Generously butter a 9-inch metal pie pan.

In a large bowl, beat 3 egg whites and 1/4 teaspoon of cream of tartar until nice and frothy. Turn mixer on high speed and gradually add in 3/4 cup of sugar – add just 2 tablespoons at a time, until all the sugar is dissolved and stiff glossy peaks form (about 8 to 10 minutes). Do Not Under beat.

Spread the meringue evenly over the bottom and up the sides of the buttered pan.

Bake meringue for 1 hour. Turn the oven off and let the meringue cool inside of the oven with the door closed for 2 hours.

Meanwhile, in a medium sized saucepan, combine 1/4 cup of sugar and 1 1/2 teaspoon of corn starch; mixing well. Add in 2 teaspoons of grated orange peel, 1/3 cup of orange juice and 3 tablespoons of butter. Cook mixture, stirring often, over medium heat for 6 to 8 minutes or until it becomes thick and bubbly. Remove from heat.

Add in the cream cheese and blend well. Let mixture cool for 20 minutes, or until complete cool.

In a small bowl, beat 3/4 cup of whipping cream until stiff peaks form.

Spoon the orange filling into the cooled meringue crust. Spoon or pipe whipped cream around the inside edges of crust and in the middle to form a circle. Garnish with fresh orange slices. Store in the refrigerator until ready to serve.

Makes 8 servings.

Bonus Recipe: Easy Fruit and Cream Pie

To make this dessert you’ll need: 1 frozen deep dish pie crust, heavy whipping cream, powdered sugar, 3 cups fresh fruit slices (strawberries, blueberries, kiwi and peach, etc.).

Preheat oven to 400 degrees.

Bake the pie crust following package directions. Cool completely.

In a large bowl, beat 2 cups of whipping cream and 1/4 cup of powdered sugar on high speed until stiff peaks form. Gently fold whipped cream into fruit. Spoon mixture into pie shell.

Refrigerate for at least 1 hour before serving.

Makes 8 servings.

Orange Almond Chocolate Biscotti

Kim Morgan Moss asked:

Always being in search of the perfect cookie to send to my daughters who live across the country, I have finally succeeded. These cookies are best made a day or two ahead, withstand the rigors of shipping and are sure to make my children and grandchildren happy. Biscotti make a great gift or treat to keep around the house to enjoy all year long. Once you have made your first batch, I guarantee that you will never buy them again. This recipe was altered as I added a few extra flavors to create my own Biscotti. If you want a simpler version or merely want to try another flavor, just omit the almond extract, 1 tablespoon of the zest, the chocolate and almonds. This will give you a dough worthy of any combination you can come up with.

Orange Almond Chocolate Biscotti

3 1/4 cups all purpose flour; I prefer King Arthur but any brand will do.

1 tablespoon baking powder

1/3 teaspoon salt

1 1/2 cups granulated sugar

10 tablespoons unsalted butter, melted

3 large eggs

1 tablespoon vanilla extract

1/2 tablespoon almond extract

3 tablespoon orange zest

1 1/4 cups sliced almonds, toasted, then coarsely chopped

1 cup bittersweet chocolate chips, frozen for 1 hour

1 large egg white

Preheat oven to 350 degrees. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, extracts and zest in large bowl. Add flour mixture and stir with a wooden spoon until well blended. Mix in toasted almonds and chocolate.

Divide dough in half. Using floured hands, shape each dough half into15 inch long by 2 1/3 inch long logs. Place on parchment paper, spacing apart. Whisk egg white in small bowl till foamy; brush over top and sides of each dough log.

Bake logs until golden brown about 30 minutes, on a rack in the center of the oven. Cool completely on sheet on rack for about 25 minutes, while maintaining oven temperature. Logs will spread when baked.

Transfer logs to work surface. Using a serrated knife, cut logs on diagonal into 1/2 inch wide slices. Arrange the slices, cut side down on the baking sheet without the parchment paper. You might need to add another baking sheet to fit all the slices. Put both pans on the same rack in center of oven. Bake for 12 minutes, then turn the Biscotti over to the other side and bake another 8 minutes. Transfer to a wire rack and cool. The Biscotti taste better the second day. Store in an airtight container. They keep for about one week.

This recipe is an adaption from both Bon Appetit, December 1999 & Smitten Kitchen, March 2008

Drop Cookie Recipes For Diabetics

Linda Carol Wilson asked:

Most of you diabetics know that all our sweets cost more in the stores than the regular sweets do. If you are tired of buying the more expensive cookies, or you pass them up to save money, try these quick and easy Oatmeal Raisin Cookies that are sweetened with orange juice or the Orange Drop Cookies. The Orange Drop Cookies do have a small amount of sugar so remember that when adding these to your diet.


1 cup all-purpose flour

1 cup uncooked rolled oats

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp baking soda

1/8 tsp ground cloves

3/4 cup frozen apple juice concentrate, thawed

3 tbsp egg substitute

2 tbsp margarine, melted

2 tsp vanilla

1/2 cup raisins

Preheat oven to 375 degrees. Spray baking sheets with nonstick cooking spray. Combine flour, oats, baking powder, cinnamon, nutmeg, baking soda, and cloves in a large bowl. Combine remaining ingredients in a medium bowl; blend well. Add to dry ingredients; blend well. Cover and refrigerate for 20 minutes. Remove from refrigerator and drop 2 tablespoonfuls dough 2 inches apart onto prepared baking sheets. Bake 20 minutes or until lightly browned. Cool completely on wire racks.

Yield: 28 cookies


1 cup butter, softened

1 1/2 cups Splenda

1/2 cup sugar

3 eggs

1/3 cup unsweetened orange juice

1 tbsp grated orange peel

4 cups flour

2 tsp baking powder

1 tsp baking soda

In a mixing bowl, cream butter, sugar, and Splenda together. Beat in eggs, orange juice, and orange peel. Combine the flour, baking powder, and baking soda. Gradually add the flour mixture to the creamed mixture and mix well. Drop by teaspoonfuls 2-inches apart onto greased baking sheets. Bake at 350 degrees for 12 to 14 minutes or until edges begin to brown. Remove to wire racks to cool.

Yield: 8 dozen

Note: These cookies do contain a small amount of sugar. Remember this when working them into your diet. Do not over indulge!


Mini Chip Orange Scone Recipe

Griffin Wetzstein asked:

This mini chip orange scone recipe is my favorite. A great orange flavor combined with the subtle taste of chocolate from the mini chips!


2 cups all-purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/3 cup salted butter, cold

1/3 cup orange juice (pulp in the orange juice will add more flavor)

1/3 cup, plus two tablespoons buttermilk

2 tablespoons orange peel, grated

1/2 cup miniature chocolate chips


3 tablespoons granulated sugar

1 teaspoon ground cinnamon


Large bowl

Medium bowl

Small bowl


Pastry blender (optional)

Cookie sheet

Cooking spray

Step 1: Preheat oven to 375 degrees F.

Step 2: Coat cookie sheet with cooking spray; set aside.

Step 3: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.

Step 4: Using pastry blender or fork, cut butter into flour mixture, until it resembles coarse crumbs.

Step 5: In medium bowl, combine orange juice, buttermilk, and orange peel.

Step 6: Add wet ingredients to dry, stir just until moistened.

Step 7: Stir in mini chocolate chips.

Step 8: Drop by heaping teaspoons two inches apart onto prepared cookie sheet.

Step 9: In small bowl, mix sugar and cinnamon together.

Step 10: Sprinkle mixture on top of each scone.

Step 11: Bake for 12-15 minutes, or until light brown.

This recipe makes about 24 mini chip orange scones.

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7Up Cake With Orange Sauce

Suzanne Lieurance asked:

When you host your next dinner party, and want something easy yet impressive and a bit out-of-the-ordinary to serve, try this 7 Up Cake with Orange Sauce.

7 UP Cake is not new. I think the recipe first circulated in the late 1960s. But this particular recipe for 7 Up Cake is a bit different (most other recipes call for lemon flavoring) and most of them don’t include the Orange Sauce. The cake is delicious plain too, but the orange sauce makes it even better.


1 c. butter, softened

1/2 c. shortening

3 c. sugar

5 eggs (at room temperature)

3 c. flour, sifted 3 times

3/4 c. 7 Up

1 tsp. vanilla extract

1/2 tsp. butternut flavoring

Preheat oven to 325 degrees.

Cream butter, shortening, and sugar together. Add eggs, one at a time, and beat well. Add sifted flour and 7 Up (alternately), beating well. Add vanilla extract and butternut flavoring. Mix well. Pour into greased bundt pan or angel food tube pan and bake for 1 hour and 15 minutes, or until toothpick inserted in center of cake comes out clean.

Let the cake completely cool before serving.


2 c. powdered sugar

1/4 c. orange juice (more or less)

Put powdered sugar in a saucepan. Add enough orange juice to make a paste. Heat the mixture until the powdered sugar dissolves and the paste becomes more of a sauce. Add a little more orange juice, if needed.

Pour a tablespoon or so of warm Orange Sauce over each slice of cake right before serving or put the orange sauce in a heat resistant pitcher and let everyone pour the sauce over their slice of cake themselves.

M-m-m…your family and guests are sure to be pleased and impressed.

Low Fat Ice Cream Recipes – Or, Rather a Sorbet Recipe?

Rika Van Aardt asked:

If you are looking at low fat ice cream recipes, there are normally a few different kinds that pop up. People start wondering about sorbet or sherbet and more. I think, it does not matter at all. For me, if I’m look for low fat ice cream recipes, the technicalities does not matter, as long as it is low fat and it is tasty, I’m happy.

So if you are looking for low fat ice cream recipes, and you are like me, here is a very tasty sorbet that you will delight your guest with. It will always remain one of the ultimate fun dessert recipes.

Rhubarb and Orange Water-Ice


12 oz rhubarb 1 medium orange 1 tbsp clear honey 1 tsp (1 sachet) powdered gelatin Orange slices to decorate


Trim the rhubarb and slice into 1in lengths. Put slices in a pan without adding water. Finely grate the rind of the orange and squeeze out the juice. Add about half the orange juice and all the grated rind to the rhubarb in the pan and allow to simmer until the rhubarb is just tender. Stir in the honey. Heat the remaining orange juice and sprinkle in the gelatin to dissolve it. Stir into the rhubarb. Place the mixture into the cylinder of an ice cream maker and freeze according to the manufacture’s directions.

Or if you do not have an ice cream maker proceed as follows:

Turn the whole mixture into a rigid freezer container and freeze it for about 2 hours until slushy. Remove the mixture from the freezer and beat it well to break up the ice crystals. Return to the freezer and freeze again until firm. Allow the water-ice to soften slightly at room temperature before serving.

About the rhubarb: Most pink, forced rhubarb is naturally quite sweet, but if yours is not, you can add more honey, sugar or artificial sweetener to taste.

This is a delightful dessert after a heavy meal. So, even in the winter, when we so often serve heavy rich meals, this will make a tasty dessert. But, if course, you do not only have to serve it as dessert, it will also be very tasty to clean the palate b between courses.

So, spoil your family with this, one of our low fat ice cream recipes, this weekend. It will be well worth the effort. Fun dessert recipes can always make a special meal even more special.

Orange Marmalade Cake With Mixed Berries (A Sugar-Free Recipe)

Harriet Hodgson asked:

Citrus and summer fruit are an ideal combination. Mixed berries – strawberries, raspberries, blackberries, and blueberries – are delicious all on their own. When berries are paired with this Orange Marmalade cake you have a celebration of summer.

The recipe is based on a Victorian jam cake recipe and tea rooms still serve it. I lightened the recipe by using butter-flavored Crisco, sugar-free marmalade, Splenda, and light cream cheese. You may serve the cake plain with a dusting of confectioner’s sugar, but it tastes best when topped with whipped cream (or sugar-free topping) and berries.

If you really want to get fancy double the recipe and make a layer cake. Frost the center layer with whipped cream (or sugar-free topping) and add a layer of mixed berries or sliced strawberries. Put the top layer on the cake and repeat this process. Chill the cake a few hours before slicing. Orange Marmalade Cake takes only minutes to make and freezes well.


1/2 cup butter-flavored Crisco

2/3 cup Splenda

2 large eggs (room temperature)

2/3 cup sugar-free marmalade (or light marmalade)

2 tablespoons light cream cheese

1 1/4 teaspoons orange extract

1/2 cup regular flour (the presifted kind)

1/2 teaspoon baking soda

1/2 teaspoon salt (may be omitted)

1/2 cup flour-coated currants (may be omitted)

Put butter-flavored Crisco, Splenda, eggs, and cream cheese in small mixer bowl. Cream ingredients at medium speed until fluffy. Add orange extract. In a small bowl combine flour, baking soda, and salt. Turn the mixer to low and slowly add dry ingredients to creamed mixture. Fold currants into batter.

Coat a 9-inch round layer cake pan with baking spray. Pour batter into the pan and spread it out evenly. Bake at 350 degrees for about 35 minutes, or until the cake pulls away from the side of the pan. Makes 8 servings.

An Easy Crock Pot Meal – Chicken a l’Orange

Diane Watkins asked:

This easy crock pot meal recipe makes an easy and delicious meal for those busy weeknights. Simply start the meal in the morning and it will be ready to serve when you are. Complete the menu with hot fluffy rice and a green vegetable. This easy chicken recipe is fast because there is no need to brown the chicken before cooking, but do be sure to wash the chicken well and pat it dry. This easy chicken crock pot recipe will serve six, but you can add another breast or two without changing the rest of the recipe.

When zesting the orange, take care to only use the orange part of the rind. The white pith adds a bitter flavor to your sauce.

Chicken Breasts a l’Orange

6 chicken breast halves

2/3 cup flour

1 teaspoon salt

1 teaspoon nutmeg

½ teaspoon cinnamon

dash pepper

dash garlic powder

2 to 3 sweet potatoes, peeled and sliced into ¼ inch slices

1 can cream of chicken soup

1 small can mushroom slices

½ cup orange juice

½ teaspoon grated orange rind

2 teaspoons brown sugar

3 tablespoons flour

Hot rice for serving

Rinse the chicken breasts and pat dry. Combine 2/3 cup flour with the salt, nutmeg, cinnamon, pepper and garlic powder. Coat the chicken in the flour mixture.Place the sweet potato slices in the bottom of the crockpot. Place the chicken breasts on topCombine the soup with the remaining ingredients and mix well. Pour over chicken breasts. Cover.Cook on low setting for 6 to 10 hours or on high for 2 to 3 hours, or until the chicken and vegetables are tender.Serve chicken and sauce over fluffy hot rice.