Chicken stir-fry with yellow rice
CHICKEN STIR-FRY WITH YELLOW RICE
Servings: 6
Preparation time: 15 minutes
Cooking time: about 35 minutes INGREDIENTS
1 tablespoon extra-virgin olive oil, divided
2 eggs, lightly beaten
2 (9-ounce) packages cooked chicken breast strips (or leftover chicken)
1/2 medium onion, finely chopped
1 1/2 cups frozen mixed vegetables (corn, carrots, peas and cut green beans), thawed
1/4 cup hoisin sauce
4 cloves garlic, finely chopped
1 tablespoon soy sauce
1 (10-ounce) package yellow rice mix
Heat 1 teaspoon oil in a large nonstick skillet on medium-high. Add eggs, swirling to coat pan in a thin layer. Cook 2 minutes without stirring until eggs are set. Using a spatula, transfer eggs to a plate; chop finely and set aside. Heat remaining oil in same skillet. Add chicken. Cook 1 minute, stirring occasionally, until slightly browned on both sides. Add onion. Cook 3 minutes or until softened. Stir in vegetables, hoisin sauce, garlic and soy sauce. Continue cooking 5 minutes, stirring occasionally, until vegetables begin to soften. Add yellow rice mix and 2 cups water and stir to combine. Bring to a boil, then reduce heat to medium-low. Simmer, covered, about 25 minutes or until the rice is tender and water is absorbed. Remove skillet from heat and gently stir reserved eggs into rice.
Per serving: 384 calories, 34 grams protein, 7 grams fat (17% calories from fat), 1.7 grams saturated fat, 45 grams carbohydrate, 134 milligrams cholesterol, 826 milligrams sodium, 2 grams fiber.
PENNE PASTA WITH TUNA
Servings: 6
Preparation time: 15 minutes Cooking time: less than 10 minutes, plus pasta
INGREDIENTS
12 ounces penne pasta
2 (5- or 6-ounce) cans tuna in olive oil 4 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1/2 cup pitted green olives, halved 2 tablespoons capers, rinsed
1/4 teaspoon crushed red pepper Chopped fresh parsley for garnish
Cook pasta according to directions. Meanwhile, pour 2 teaspoons oil from tuna into a large nonstick skillet and heat on medium. Add garlic and cook 1 minute or until fragrant. Stir in tomatoes, olives, capers and pepper; bring to a simmer. Reduce heat; simmer 5 minutes. Stir in tuna. Drain pasta; return to pot. Add sauce and parsley to pasta; toss and serve.
Per serving: 375 calories, 23 grams protein, 8 grams fat (19% calories from fat), 1.6 grams saturated fat, 52 grams carbohydrate, 30 milligrams cholesterol, 912 milligrams sodium, 4 grams fiber.
CHUNKY VEGETABLE CHILI
Makes about 14 cups
Preparation time: 15 minutes
Cooking time: about 35 minutes
INGREDIENTS
5 medium carrots, chopped
2 medium potatoes, diced
1 medium onion, chopped
1 small yellow bell pepper, chopped
1 tablespoon chili powder
1 teaspoon cumin
1 (28-ounce) can no-salt-added diced tomatoes with liquid
1 (14-ounce) can unsalted vegetable broth
1 (15- to 19-ounce) can reduced-sodium garbanzo beans, rinsed
1 (15- to 19-ounce) can reduced-sodium black beans, rinsed
1 (8-ounce) can no-salt-added tomato sauce
1 medium zucchini, cubed
Microwave the carrots, potatoes, onion and bell pepper 5 minutes on high (100% power); drain. Add microwaved vegetables to a Dutch oven along with the chili powder, cumin, tomatoes with liquid, vegetable broth, garbanzo beans, black beans and tomato sauce. Cover; bring to a boil. Reduce heat and simmer 25 minutes. Add zucchini; cover and simmer 5 minutes or until zucchini is tender. Serve warm.
Per cup: 111 calories, 5 grams protein, 1 gram fat (4% calories from fat), no saturated fat, 22 grams carbohydrate, no cholesterol, 158 milligrams sodium, 5 grams fiber.
ROAST CHICKEN
Serve it with mashed potatoes with cauliflower. Boil 2 pounds peeled and halved Yukon Gold potatoes with 1 pound cauliflower florets until tender. Mash them together and season as you would regular mashed potatoes. Add green beans with sliced almonds and poppy seed muffins (from mix). Strawberry ice cream is a great dessert for family day.
TIP: By using the cauliflower with the potatoes, you decrease the calories by one-third.
PESTO-CRUSTED SALMON
Heat oven to 425. Line a rimmed baking sheet with nonstick foil. Place 4 (4- to 6-ounce) salmon fillets on baking sheet. Spoon 2 teaspoons pesto onto each fillet. Top each with 1 tablespoon panko bread crumbs. Bake 10 to 15 minutes according to thickness, or until fish turns opaque.