Something delicious this summer
Here are three recipes I’ve enjoyed over the years.
Chicken-Veggie Stir Fry
1 T low-sodium soy sauce
1 t hoisin sauce
1 c warm water
1 T cornstarch
1 t peanut or olive oil
1 t garlic, minced
1 t ginger, minced
1 t Thai hot sauce
2 c mushrooms, sliced
2 c broccoli slaw or chopped broccoli
1 c carrots, shredded
1 roasted red bell pepper
2 c chicken breasts, cooked and cubed
Combine the soy sauce, hoisin, water, and cornstarch in a small bowl. Stir to combine; set aside. In a flat bottomed pan or wok set to high heat, add the oil, garlic, ginger, and Thai hot sauce. Stir fry for 1 minute. Add the vegetables and chicken. Stir fry, moving all ingredients in the wok quickly for 3-4 minutes. Add prepared sauce and continue to cook until the liquid thickens. Serve with brown rice or rice noodles.
Makes four two cup servings.
Spicy Taco Soup
1 lb ground beef
1 onion, chopped
2 (14.5 oz) cans diced tomatoes with green chilies
2 (14.5 oz) cans pinto beans (drained)
1 (14.5 oz) can black beans (drained)
1 (14.5 oz) can cream-style corn
1 package ranch style dressing mix
1 package taco seasoning
1 cup water (or broth) optional
Brown beef with onions in a medium soup pot. Drain excess grease. Add remaining ingredients, stir and simmer for 20 minutes. If it seems a little thick you can add some beef broth or water.
This is great with cilantro and a dab of sour cream!
Guilt Free Pineapple Orange Cake
1 package yellow cake mix
1 can (11 oz) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce
1 can (20 oz) crushed pineapple, undrained
1 package sugar-free instant vanilla pudding mix
1 carton (8oz) reduced-fat whipped topping
In a large mixing bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in x 9 in baking dish coated with nonstick cooking spray.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.