1/4 cup chicken broth
1/4 cup sake
2 tabp soy sauce
2 tbsp honey
1 tbsp chinese chili sauce
1 tbsp corn starch
1 tsp sesame oil
2 tsp canola oil
1 lb medium size shrimp-peeled and deveined
1 small onion, chopped or 3 scallions (chopped)
2 tbsps fresh ginger, peeled and minced
2 garlic cloves, minced
4 cups brocoli florets (you can use frozen but fresh is better)
1- 8 oz can of bamboo shoots, drained
Method:
Combine the first seven ingredients in a bowl then set aside.
Heat a non-stick wok or large deep frying pan over medium-high heat. Test by drizzling a drop of water on pan -if it sizzles then it is ready. Add the canola oil and then the shrimp. Stir fry shrimp until it is opaque in the middle (roughly 3-5 minutes) then remove the shrimp to a plate and set aside.
Add the onions (or scallions) to the pan along with the ginger and garlic, stirring until onions are translucent but not soggy,then add the broccoli and bamboo cooking until the veggies are tender-crisp.
Take the bowl of ingredients that was set aside and add the mixture to the pan along with the shrimp.
Cook until the sauce thickens, stirring constantly.
Makes 4 servings-can be served with plain white rice or chinese flat noodles.
* sesame oil, chili sauce and canned bamboo shoots may be purchased at asian grocery stores or can be found in the ethnic food section at most chain grocery stores. If you are watching your salt intake I recommend using sodium reduced chicken broth and sodium reduced soy sauce.
**I sometimes use chicken instead of shrimp and throw in chopped up red or green peppers.
Last edited by mauvaisroux; 08-01-2003 at 09:03 AM.
1/2 lb boneless, skinless chicken breasts, cut into 1/4" strips
1 onion chopped
2 garlic cloves, minced
One 28 oz can crushed tomatoes
1 tsp. Italian herb seasoning
1/4 tsp. black pepper
2 cups ziti or penne
2/3 cup nonfat ricotta cheese
1/3 cup shredded part-skim mozzarella
2 tbsp grated Parmesan cheese
Preheat oven to 375 degrees F
Cook chicken in non-stick pan until lightly browned. Transfer to plate.
In same skillet, add onion and garlic, saute until softened. Add tomatoes, Italian seasoning, and pepper. Bring to a boil. Reduce heat and simmer, uncovered, stirring as needed until the mixture is slightly thickened. (@ 8-10 minutes)
Meanwhile, cook ziti or penne according to package directions. Drain (do not rinse cooked pasta!) and mix with the ricotta cheese.
Pour half the tomato mixture into a 13x9 inch pan. Layer with the ziti mixture, the chicken, and top with remaining tomato mixture. Sprinkle parmesan and mozzarella on top.
Bake until hot and bubbling and the cheese is melted, @ 15-20 minutes.
Per serving: (makes 4 servings)
381 calories, 5g total fat (2g saturated), 40 mg Cholesterol, 209 mg Sodium, 52 g total Carbs, 3 g fiber, 31 g protein, 371 mg calcium. Points per serving: 7
1 tsp olive oil
1/2 lb lean ground beef
2 green peppers, chopped
8 scallions, sliced
2 tomatoes, chopped
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp garlic powder
1/2 tsp. black pepper
1/4 tsp. salt
2 large baking potatoes, scrubbed and thinly sliced
3/4 cup nonfat cheddar
Preheat oven to 350 degrees F
Spray 13x9" dish with cooking spray
In large nonstick skillet, heat oil. Add beef, peppers, and scallions. Cook, stirring as needed until beef is browned and veggies are softened. (6-8 minutes)
Add tomatoes, chili powder, cumin, garlic powder, pepper and salt. Cook, stirring as needed, until flavors are blended. (5 min)
In the baking dish, arrange alternate layers of the beef mixture and potato slices. Cover with foil and bake 40 minutes. Uncover and sprinkle with cheese. Continue baking until potatoes are cooked through and cheese is melted. (@ 10 minutes longer)
Per serving: (makes 4 servings)
327 calories, 10 g total fat (3g saturated), 46mg cholesterol, 386mg sodium, 37g carbs, 6g fiber, 27g protein, 248mg calcium. Points per serving: 7
GREEK SPAGHETTI WITH TOMATOES AND FETA Originally posted by Velvetcyberpunk.... but it is so yummy I had to bring it up again!
INGREDIENTS:
2 teaspoons olive oil
1 teaspoon dried oregano
1 large clove garlic, minced
3 cups diced tomato
1/2 cup sliced green onions
1/4 cup chopped fresh parsley, divided
2 tablespoons lemon juice
4 cups hot cooked thin spaghetti (cooked without salt or fat)
1 cup (4 ounces) crumbled feta cheese, divided
Freshly ground pepper
INSTRUCTIONS:
Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic, and saute 30 seconds. Add tomato, onions, 2 tablespoons parsley, and juice; cook 2 minutes or until heated.
Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top with remaining 1/4 cup cheese and 2 tablespoons parsley, and sprinkle with pepper.
NUTRITIONAL INFO:
calories: 334 carbohydrates: 50.2 g cholesterol: 25 mg fat: 9.8 g sodium: 336 mg protein: 12.5 g calcium: 179 mg iron: 3.4 mg fiber: 4.8 g
I know that there are some pickle fans here on the site....this sounds weird, but it is yummy
Take equal chopped portions of Garlic Dill Pickles (usually with the kosher foods) you can use the ones in the refrigerated section or the ones in the cans.
Chop equal amount of picking cucumbers (I usually cut in quarters. Mix all together with low fat miracle whip or mayonaise, I mix in just enough to cover the mixture, add a bunch of fresh or dried dill (don't be shy) and let sit for a few hours. Don't add salt, the brine from the pickles makes a great sauce.....serve chilled.
I like to serve it over grilled turkey breasts, or as a side salad.
I stir fry some cut up boneless chicken breast with some minced fresh garlic, sliced fresh mushrooms, sliced onion, salt, pepper and dried Italian seasoning.
While this is cooking I boil up some pasta (usually angel hair or spaghettini, sometimes penne - whatever is on hand) and boil for 5 minutes. Then I add chopped up broccoli to the pot and boil for another 10 minutes or until the pasta is al dente. I then drain the pasta/broccoli and return to the pot.
I then toss the pasta about 1 tbsp of virgin olive oil and 1/2 tsp (or to your own taste) garlic salt and some fresh ground pepper then add the chicken and veggies and toss some more.
I serve it in some low flat bowls and top with a little parmesan cheese and a side salad - fast and yummy!
Well, this isn't really FOOD, but it's my favorite "recipe" so far. It's sugar free chai! I was really bummed when I first started dieting that I couldn't have my daily chai anymore. I was ecstatic when I saw that you can buy the tea bags and brew your own chai, with no sugar or milk or anything already added to them. So, I got a box of those...
1 chai tea bag
1 packet Splenda
1 tsp vanilla extract
2 parts sugar free non-dairy creamer to 1 part hot water to taste
Brew the tea bag in a regular size mug 6-8 minutes. Remove the tea bag and add the other ingredients. That's it! Now I can enjoy my chai without the liquefied cane sugar and all that other crap they mix in it for you in the pre-mixed cartons. :-D
1 large chicken breast. Take a sharp knife and insert it in the side, then without making the entry hole any bigger move your knife around to make a nice cavity for stuffing. It sounds much harder than it is. Then, stuff it with some fresh spinach and goat cheese. Take a couple pieces of yummy prosciutto and wrap it around the breast (you can use toothpicks to hold it but my pieces were long enough that I didn't need to). Pan-sear it (medium high heat, 2 minutes on each side) and then put it in the oven at 350 degrees (f) for 15 minutes. I split it with the Cute Boyfriend.
Alternachick recipes and meal ideas
Spicy!
