Cooking

Stir-Fried Chicken with Vegetables and Lo Mein Noodles

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Stir-Fried Chicken with Vegetables and Lo Mein Noodles

Calories 782 kcal
Author Cooking Light , NOVEMBER 1999

Ingredients

  • 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

Instructions

  1. Combine first 6 ingredients in a small bowl. Combine 1/4 cup broth mixture and chicken in a bowl. Reserve the remaining broth mixture.
  2. Prepare noodles according to package directions, omitting salt; drain noodles, and keep warm.
  3. 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

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Split Pea Soup

Servings 6
Calories 1 kcal

Ingredients

  • 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

Instructions

  1. 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.
  2. 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

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Spinach Salad with Spiced Pork and Ginger Dressing

Servings 4
Calories 183 kcal
Author Alyson Haynes, Cooking Light OCTOBER 2008

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.