Nutty Chicken Stir-Fry

Got recipe from Feb/March Taste of Home Magazine - was really good!

1 lb chicken breasts, chopped
1 Tb canola oil
1 pkg (16 oz) frozen stir-fry blend
6 garlic cloves, minced
2 Tb brown sugar
4 tsp corn starch
3/4 tsp ground ginger
1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup chunky peanut butter
5 - 6 drops hot sauce (i left this out)
3 cups shredded cabbage
3/4 cup salted peanuts
Hot cooked rice

stir fry chicken in oil for 2 minutes. Add veggies, cook 4 minutes longer. Add garlic; stir fry until chicken is no longer pink and veggies are crisp tender

In a small bowl, combine the brown sugar, cornstarch and ginger. Stir in broth, soy sauce and peanut butter and pepper sauce until blended. Pour over chicken mixture

Bring to boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp tender. Sprinkle with peanuts. serve with rice.

My Meatloaf

1 lb ground beef
1/2 cup oatmeal
1/4 cup egg substitute
3 Tb dried onion
1 tsp worcestershire sauce
1 Tb dijon mustard
1/4 tsp salt
1/4 tsp pepper
1 tsp garlic powder
3 Tb ketchup
Cooking Spray

Mix all together reserving 2 Tb. Form into loaf

Coat loaf pan with spray. Place meatloaf into pan. Spoon remaining ketsup on top and spread.

Bake at 350 for 45 minutes.

4 servings - 5 pts per serving

Black Bean Soup

Is a weight watchers recipe - really good

sprays cooking spray
1 medium onion, finely chopped
4 garlic cloves, minced
three 15 oz cans black beans undrained, divided
1/2 tsp red pepper flakes
1 tsp ground cumin
14 1/2 oz fat free chicken or veggie broth
10 oz canned tomatoes w/green chilies, such as Rotel
11 oz canned yellow corn, drained.

Coat bottom of pot with cooking spray. Add onion and garlic and cook until onions are soft but not brown.

Blend one can of beans in blend. Add onion mixture, pepper flakes and cumin. Blend on high til smooth, 30 seconds. Pour mixture back into stockpot

Place second can of beans and broth in blender and puree until smooth. Add to stockpot

Stir a third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 - 25 minutes.

3 pts per 1.5 cup of soup

Steel Cut Oats

http://blog.fatfreevegan.com/2008/02/oatmeal-its-whats-for-breakfast.html


Apple-Spice Oats
(printer-friendly version)

I like to make enough for two breakfasts and save half for another day.

1/2 cup steel-cut oats
2 cups water
1/2 teaspoon salt (or to taste)
1/2 teaspoon cinnamon
1 large organic apple, coarsely chopped
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon ground cloves

Put all ingredients in a medium-sized pot. Bring to a boil and reduce heat to very low. Cover and simmer for about 30-45 minutes, or until oats are tender and water is mostly absorbed. Serve with sweetener of your choice with a little freshly grated nutmeg on top.

Serves 2. Per serving: 204 Calories (kcal); 3g Total Fat; (14% calories from fat); 6g Protein; 38g Carbohydrate; 0mg Cholesterol; 541mg Sodium; 10g Fiber. Weight Watchers Core/3 Flex Points.



Cherry Pie Oats
(printer-friendly version)

These are so good that I have to be careful not to eat the whole batch at once!

1/2 cup oats, steel-cut
2 cups water
1/2 teaspoon salt (or to taste)
1/4 teaspoon cinnamon
1 cup frozen cherries, unsweetened
1/2 teaspoon vanilla extract

Put the oats, water, salt, and cinnamon in a medium-sized saucepan. Bring to a boil, and then reduce heat to very low. Cover and cook for 25 minutes.

While oats are cooking, remove cherries from freezer and cut each in half while frozen. Allow them to thaw a little on the counter until oats have cooked for 25 minutes. Stir in the cherries and vanilla extract. Cover and cook until oats are tender and thick, about 10-15 minutes. Serve with your favorite sweetener.

Makes 2 servings. Per serving: 200 Calories (kcal); 3g Total Fat; (14% calories from fat); 7g Protein; 36g Carbohydrate; 0mg Cholesterol; 541mg Sodium; 9g Fiber. Weight Watchers Core /3-5 Flex Points (depending on how calculated).

Quinoa Tabbouleh

Got from all recipes

2 cups water 1 cup quinoa 1 pinch salt 1/4 cup olive oil 1/2 teaspoon sea salt 1/4 cup lemon juice 3 tomatoes, diced 1 cucumber, diced 2 bunches green onions, diced 2 carrots, grated 1 cup fresh parsley, chopped
Directions
In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa

Some people use cilantro instead of quinoa
Serve with pita bread
.

Butter Bean Burgers

Got from All REcipes - great reviews

Ingredients
1 (15 ounce) can butter beans, drained 1 small onion, chopped 1 tablespoon finely chopped jalapeno pepper 6 saltine crackers, crushed 1 egg, beaten 1/2 cup shredded Cheddar cheese 1/4 teaspoon garlic powder salt and pepper to taste 1/4 cup vegetable oil
Directions
In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

Some reviewer's feedback

Something different. Changes (of course): 1) Used black beans. 2) 1/4 cup bread crumbs instead of saltines 3) italian cheese blend instead of chedder (just because I didn't have cheddar) 4) 1 minced clove of garlic instead of powder 5) Baked for 8 minutes each side at 350°.

Wow, this was amazing!!! I did change quite a bit of things though... I cannot have gluten, so I omitted the saltine crackers and used crushed GF cornflakes instead. Also, we didn't have any butter beans so I used an equivalent amount of cooked, mashed lentils instead. After trying it both ways (lentils vs. butter beans) everyone liked the lentils much better! I also added a little diced green pepper and that REALLY enhanced the flavor, and I omitted the jalapeno pepper (don't like spice). I make this recipe ALL THE TIME, and we never get tired of it!!!!!!!!!!!

These were really good. I didn't have butter or lima beans in the house, so I used black beans instead. I added cayenne to the mixture for a little kick and topped the burger with taco sauce. Nice healthy lunch!

Chickpea Sandwich Filling

1 (19 ounce) can garbanzo beans, drained and rinsed 1 stalk celery, chopped 1/2 onion, chopped 1 tablespoon mayonnaise 1 tablespoon lemon juice 1 teaspoon dried dill weed salt and pepper to taste
Directions
Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Got from All Recipes - got a ton of great reviews!