Gingery Chicken & Vegetable Stir Fry

By the end of the work week; that last thing I want to do is to slave over a hot stove.  Really just want to get home and relax!  This dish is so easy & oh so good!  And within 20 minutes; you are ready to dig in! Generally serve with a packet of Uncle Ben's whole wheat Bistro Rice.

Ingredients:

2/3 c chicken broth

3 T oyster sauce

1 T soy sauce

1 T cornstarch

4 t sesame oil

1 lb skinless, boneless chicken breasts, cut into thin strips

1 (12 oz) bag of fresh or frozen stir-fry vegetables (broccoli, red pepper, carrots, sugar snap peas)

1 T grated peeled fresh ginger 

Directions:

Whisk together broth, oyster sauce, soy sauce and cornstarch in small bowl until smooth.

Heat large non-stick wok over medium high heat.  Pour in 2 t oil and swirl to coat pan.  Add chicken and stir fry until chicken is brown and cooked through (about 4 mins).  Transfer to plate.

Heat remaining 2 t oil in same pan.  Add vegetables and ginger; stir fry until vegetables are crisp tender (about 2-4 mins).  Add chicken to pan.  Re-whisk broth mixture and add to pan.  Cook, stirring constantly, until mixture bubbles and thickens, about 1 minute.

serves 4  (1 cup)
227 calories per serving / PointsPlus 6
courtesy of Weight Watchers- What to cook now

Tuna & Tomato Ceasar Salad

Got home late; really late; got on the train to Stouville by mistake.  Thankfully realized before I was out of the city.  This dish very light and only 20 mins to make!  Have to admit that hubby when pressed, admitted it did taste like "diet food" but as he had a late lunch; this fit the bill for the night.  Promised my niece I would post before end of night.

Ingredients:

2 T lemon juice

1 T olive oil

14 t Dijon mustard

1 garlic clove, minced

1 canned anchovy fillet, minced

pinch of salt

pinch of black pepper

2 c cherry tomatoes, halved

1 large head romaine lettuce

2 tins of solid white tuna packed in water, drained

grated parmesan cheese

Directions:
Whisk together lemon juice, oil, mustard, garlic, anchovy, salt and pepper in a large bowl.
Add tomatoes, romaine, tuna (and croutons if using)
Toss to coat.
Plate salad in bowls and top with grated parmesan cheese.

courtesy of weight watchers - what to cook now
given to me from my dear niece as thank you gift when staying over for a week some time last year
per serving;  2 cups; 184 calories or point plus value 5

Moroccan Chicken & Vegetable Soup with Chickpea Croutons

This soup warms both the body and the soul.  Really enjoyed today as the office was freezing due to the a/c being so high.  Soup freezes well.  Makes enough to save for a rainy day.

Ingredients:

2 T coconut oil

2 stalks of celery, diced

1 carrot, diced

1 yellow onion, diced

1.25 t ground turmeric

3/4 t ground ginger

3/4 t ground cinnamon

1/2 t ground cumin

pinch of black pepper

1 can of unsalted diced tomatoes (18 oz)

1 t salt

2 sweet potatoes, peeled & diced

6 c low sodium chicken broth

2 c shredded or diced cooked chicken breast

1/4 c chopped flat leaf/Italian parsley

1/4 c chopped cilantro

3 c lightly packed fresh spinach leaves

Directions:
In a medium stock pot, heat coconut oil.  Add celery, carrots and onion.  Cook until tender (about 6 mins).  Add turmeric, ginger, cinnamon, cumin and pepper.  Cook 1 minute, stirring.  Add tomatoes and salt.  Cook until fragrant (about 2 mins)

Add sweet potatoes and broth; bring to a boil.  Reduce heat to low and simmer, covered, for about 20 mins or until potatoes are tender.

Add chicken, cilantro and parsley.  Heat through.  Stir in spinach.

Top each serving with chickpeas.

Enjoy!

Roasted Chick Pea Croutons

Ingredients:

1 can of cooked chickpeas, drained, rinsed

pinch of salt

1.5 T coconut oil

pinch of salt

1/4 t ground cumin

1/8 t ground cinnamon

pinch of ground ginger

Directions:
Preheat oven to 400 F
Place chickpeas on parchment lined baking sheet.  Roast for 20 mins.
Add oil and pinch of salt.  Toss
Return to oven and roast for 15 - 20 mins longer or until golden brown.

Turn oven off.  Toss chickpeas with remaining spices.  Return to oven with door closed and heat off for 1 hour.  Set aside to cool.

I enjoy a handful from time to time as a quick protein snack.

Courtesy of Clean Eating Magazine; Feb 2017

Prince George Spinach Salad

This spinach salad makes a rave-review lunch, light supper or dinner appetizer.   This salad has been in my collection for years and never fails to disappoint.  Surprising how filling it really is!  Of course my manly man's main is a steak; of which I may only take a bite as this salad is enough to satisfy me! 

Ingredients

4 slices lean bacon
8 cups baby spinach
1-1/2 cups thinly sliced mushrooms
1/2 cup thinly sliced red onion
1 oz Parmesan cheese
2 hard cooked eggs, quartered and sliced

Creamy Balsamic Dressing:

1 clove garlic, minced
1/4 tsp each salt and pepper
2 tbsp. balsamic vinegar
1 tbsp. prepared pesto
1 tbsp. honey
1 tbsp. mayonnaise
2 tsp  Dijon mustard
1/3 cup olive oil
2 tbsp.shredded fresh basil

Preparation:

In bowl, whisk together garlic, salt, pepper, vinegar, pesto, honey and mayonnaise; slowly whisk in oil until dressing is smooth. Stir in shredded basil.

Cut bacon crosswise into 1/2-inch (1.25 cm) strips and fry in skillet over medium heat until crisp; drain and pat dry on paper towels.

Place spinach, bacon, mushrooms and onion in large bowl.

Add dressing; toss to coat evenly.

With vegetable peeler, shave Parmesan into thin curls. Arrange over salad with eggs.

Servings 4 - 6 (depending on whether main or side)

Do not know where recipe originated from.

Napa Cabbage Slaw with Grilled Chicken

A refreshing change!  And leftovers were great for lunch next day; the only change I would make to recipe:  marinate chicken in teriyaki sauce for 60 mins prior to grilling on bbq.   This would enhance/marry with the flavours in the soy vinaigrette. 

Salad quite filling and for vegetarian fare, skip the chicken and add additional almonds to make a satisfying meal.

Soy Vinaigrette

2 T olive oil

4 t rice vinegar

1 T soy sauce, light

2 t sesame oil

pinch of salt

Napa Cabbage Slaw

1 lb chicken breasts, skinless, boneless

4 cups of shredded Napa cabbage

1 carrot, grated

1 sweet red pepper, thinly sliced

1 celery rib, thinly sliced diagonally

1/2 English cucumber, halved and sliced

2 green onions, thinly sliced

1/3 c sliced almonds, toasted

In a large bowl, whisk together Soy Vinaigrette ingredients, set aside.

Place chicken on bbq grill and cook to desired doneness (turning once)

Meanwhile, in a large bowl, add cabbage, carrot, red pepper, celery and green onions in a large bowl.  Toss with vinaigrette.  Top with chicken and toasted almonds.

Yum! 

2 large dinner servings and enough for lunch next day.

courtesy of Cdn Living - Fresh & Tasty Salads

Veggie Pizza with Cauliflower Crust

Couldn't wait to try this dish; looks so appealing!  Found the idea of a cauliflower crust irresistible.  I have to admit I enjoyed it but not a hit with the hubby; in fact he only took a couple of bites and then opted to throw some chicken nuggets in to the oven for his dinner.  My only issue was that the crust was not something that you could pick up; had to use knife and fork.  which makes me wonder, did I cook it long enough in the oven?  Total time to make is 1 hour; and really if I had used a pita would have only taken 20 mins....

Ingredients:

1 cauliflower, roughly chopped

2 t olive oil

1/2 c mushrooms, cremini pre-sliced

1/2 c red pepper, thinly sliced

1/2 c basil, thinly sliced

1/4 t pepper

1/8 t salt

3 garlic cloves, minced

2/3 c shredded mozzarella cheese, part skim

2 large egg whites

2 T parmesan cheese

1 plum tomato, sliced

2/3 c spinach greens

Preheat oven to 375

chop up cauliflower and place in food process (in batches) until finely chopped.
divide in half and transfer 1/2 to a baking sheet lined with parchment paper; repeat with other half (total 2 baking sheets).  Bake at 375 for 25 mins stirring once.  Cool.

Increase oven to 425

Heat a skillet with med high heat.  Add 1 t of oil to pan; add mushrooms and bell pepper.  Saute until tender.  Set aside.

Place cauliflower in a clean kitchen towel.  Squeeze until dry.  Combine cauliflower with 1 t of oil, 1/4 cup of basil, salt, pepper, garlic, 2 oz mozzarella cheese, egg whites and parmesan cheese.  Press cauliflower into 2 (8 inch) circles on a baking sheet lined with parchment paper.  Coat with cooking spray.  Bake for 20 mins or until brown. 

Remove from oven and top each with mushroom mixture, tomatoes, spinach, remaining basil and remaining mozzarella cheese.

Bake for 7 mins.

Pizza will slide off parchment paper quite easily to serving plate.

Serves 2; 1 pizza per person. 
350 calorie per serving

Courtesy of cooking light - carb conscious cook book

Smoked Trout Salad with Horseradish dressing

Enjoying our bounty from Manitoulin Island - Smoked Trout - which we adore!  Want to enjoy/savour every bite so did not want to mask the taste and use as a dip or covered in mayo on a sandwich.  Decided to make a salad; googled and came up with this...

Dressing: 
3 T of sour cream
3 t of olive oil
4 t horseradish
4 t of chopped fresh dill
1.5 t white wine vinegar

Mix together in a small bowl.

Salad: 
4 c arugula
1 fennel bulb thinly sliced and chopped
1/2 large red onion, thinly sliced
1 1/3 cup of smoked trout, broken with your fingers

Place arugula, fennel and red onion in a bowl.  Add 3 t oil oil and 1 t white wine vinegar.  Toss.

Divide salad ingredients between 2 plates.
Top with smoked fish.
Drizzle horseradish dressing over and serve.

2 servings; approx. 260 calories

Found dish so refreshing and filling!  Next time may try with watercress & pea shoots and serve as a starter vs a main course entrée.