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

Topping:

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.