February/March 2007

Recipes To Try

Orange Asparagus Chicken Stir Fry
8  1-cup servings

2 tablespoons oil                                              
1 tablespoon ginger
1 medium hot pepper                                       
2 lbs. asparagus
1 3/4 lbs. boneless, skinless chicken                 
1 cup water
2 tablespoons orange peel        
1 teaspoon cornstarch

  1. Add oil to large skillet. Finely chop pepper, add to oil; cook on medium heat.
  2. Chop chicken into 1/2 x 1-inch pieces and add to oil.
  3. Cover, cooking a few minutes, stirring occasionally.
  4. Add orange peel and ginger; cover, cook a few minutes, stirring occasionally.
  5. Wash asparagus, trim, and cut into 1-inch pieces.
  6. Remove chicken from pan; place in bowl and cover to keep warm.
  7. Add asparagus to pan with 1/2 cup water. Cook 6 to 7 minutes on high heat or until tender.
  8. Mix cornstarch into 1/2 cup cold water; add to pan, stirring constantly. When mixture begins to boil, add chicken. Cook on medium heat, stirring for 2-3 minutes.

Per serving:
Calories: 180                                
Fat: 7 grams
Protein: 24 grams
Calories from fat: 36%
Carbohydrate: 3 grams                          
Cholesterol: 69 grams
Fiber: 1 gram
Sodium: 92 mg

Pesto Tortellini
8  1-cup servings

1 package frozen tricolor tortellini
2 medium summer squash        
1/4 cup pesto                                                   
1/4 cup shredded Parmesan and Romano cheese         
2 medium zucchini                                                 
  1. Preheat oven to 350º.
  2. Cook tortellini according to package directions.
  3. Wash and slice zucchini and other squash.
  4. Toss vegetables, tortellini, and pesto together.
  5. Place mixture in (greased?) baking dish. Sprinkle with cheese. Bake 20 minutes until cheese is melted.

Per serving (3 strawberries):
Calories: 185                                
Fat: 5 grams
Protein: 7 grams
Calories from fat: 26%
Carbohydrate: 26 grams                        
Cholesterol: 8 grams
Fiber: 2 grams
Sodium: 390 mg

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