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Stir-Fried Chicken with Vegetables and Lo Mein Noodles
- 3/4 cup fat-free (less-sodium chicken broth)
- 2 tablespoons bourbon or water
- 1 tablespoon oyster sauce
- 2 teaspoons sugar
- 2 teaspoons low-sodium soy sauce
- 1/2 teaspoon salt
- 1 pound skinned (boned chicken breasts — cut into 1/2-inch-wide strips)
- 10 ounces uncooked wide lo mein noodles or fettuccine
- 2 teaspoons vegetable oil — divided
- 1 cup small broccoli florets
- 1/2 cup diagonally sliced carrot
- 1/2 cup sliced green onions — (1-inch)
- 8 ounces cremini mushrooms — quartered
- 8 ounces frozen sugar snap peas — thawed
- Combine first 6 ingredients in a small bowl. Combine 1/4 cup broth mixture and chicken in a bowl. Reserve the remaining broth mixture.
- Prepare noodles according to package directions, omitting salt; drain noodles, and keep warm.
- Heat 1 teaspoon vegetable oil in a large nonstick skillet until hot. Add the chicken mixture, and stir-fry for 5 minutes or until done. Remove the chicken from pan, and keep warm. Heat 1 teaspoon vegetable oil in pan until hot. Add the broccoli and remaining ingredients, and stir-fry for 5 minutes or until crisp-tender. Return the chicken and reserved broth mixture to pan; cover and cook over medium heat for 2 minutes or until thoroughly heated. Serve over noodles.
Split Pea Soup
- 5 1/2 cups water
- 4 cups Organic Vegetable Broth
- 2 cups green split peas
- 3/4 cup finely chopped yellow onion
- 6 oz Diced Canadian Bacon
- 1 cup finely chopped carrot
- 1 cup thinly sliced celery
- 1/2 tsp freshly ground black pepper
- 1/8 tsp salt
- 1 Tbs fresh lemon juice
- Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a simmer. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
- Stir in carrot, celery, pepper, and salt. Simmer, uncovered, 45 minutes or until peas are tender and soup thickens, stirring occasionally. Remove from heat; stir in juice. Serve immediately.
Spinach Salad with Spiced Pork and Ginger Dressing
- 1 pound pork tenderloin — trimmed
- 1 tablespoon Sriracha — (hot chile sauce, such as Huy Fong)
- 2 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Cooking spray
- 3 cups baby spinach leaves
- 2 cups thinly sliced Napa cabbage
- 1 cup red bell pepper strips
- 1/4 cup low-fat sesame ginger dressing — (such as Newman's Own)
- Cut pork crosswise into 1/2-inch slices; flatten each slice slightly with hand. Combine pork and Sriracha in a bowl, tossing to coat. Add sugar, garlic powder, and salt; toss well.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes on each side or until done. Remove from heat; keep warm.
- Combine spinach, cabbage, and bell pepper in a large bowl. Add sesame ginger dressing; toss well. Arrange 1 1/2 cups spinach mixture in each of 4 shallow bowls; top each serving with 3 ounces pork.
Stir-Fried Szechuan Steak On Rice
- 3 1/2 ounces boil-in-bag rice
- 1 pound flank steak — trimmed
- 1 teaspoon minced garlic (about 2 cloves)
- 1/2 teaspoon crushed red pepper
- 1/4 cup low-sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 2 teaspoons dark sesame oil
- 2 cups fresh sugar snap peas — trimmed (about 8 ounces)
- 1/4 cup chopped fresh cilantro
- 3 tablespoons chopped dry-roasted peanuts
- Cook rice according to package directions, omitting salt and fat. Set rice aside, and keep warm.
- Cut steak diagonally across grain into 1-inch-thick slices. Combine steak, garlic, and pepper in a bowl; toss well to coat. Combine soy sauce, cornstarch, and sugar in a small bowl, stirring with a whisk until smooth.
- Heat oil in a large nonstick skillet over medium-high heat. Add sugar snap peas to pan, and stir-fry 1 minute. Add meat mixture to pan, and stir-fry 2 minutes. Add soy sauce mixture to pan; stir-fry 1 minute or until sauce is slightly thick. Place about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups steak mixture. Sprinkle each serving evenly with 1 tablespoon chopped cilantro and 2 1/4 teaspoons chopped peanuts.
