California Beef Stir-Fry

Aug 05, 2008 - Pair colorful antioxidant-rich peppers with juicy, pink beef and this meal looks as appetizing as a Bon Appétit cover. Fresh or frozen precut produce eliminates prep work, so you can spend less time in the kitchen and more time watching the Food Network. Prep time: 5 minutes Cook time: 10 minutes Ingredients: 1 tsp jarred minced garlic 3/4 lb lean beef strips for stir-frying (pre-sliced in meat department) 4 c quick-cooking or boil-in-bag brown rice 2 Tbsp red pepper flakes (optional) 2 Tbsp sesame seeds (optional) 1 bag (12 oz) fresh or frozen stir-fry vegetables 1 container (5 oz) fresh diced tricolor peppers 1 can (8 oz) water chestnuts, drained 5 Tbsp stir-fry sauce 1 Tbsp vegetable oil Directions: Prepare rice according to package directions and cover to keep warm. - 2 Comments

Chicken, Broccoli, and Cashew Stir-Fry

Jun 11, 2008 - Start healthy eating with this waistline-trimming recipe. It has powers of MUFAs (monounsaturated fats) to create a serious flab-fighting meal. TIME: 40 minutes SERVINGS: 4 Ingredients: 3 c sm broccoli florets with short stems (about 1/2 lb crowns) 2 lg carrots, cut into thin diagonal slices (2 c) 5 oz soba noodles 1 Tbsp olive oil 1 Tbsp minced fresh ginger 3 lg cloves garlic, minced 2 boneless, skinless chicken breast halves (6 oz each), sliced crosswise 1 Tbsp reduced-sodium soy sauce 1 tsp toasted sesame oil 3 med scallions, thinly sliced (about 1/2 c) 1/2 c reduced-sodium, fat-free chicken broth 1/2 c raw, unsalted cashews (3 oz), lightly toasted (MUFA) Directions: Bring large pot of water to a boil. - 1 Comment

Southwestern Chicken Stir Fry

Aug 01, 2008 - Spice up your summer with this chicken stir-fry dish it will only set you back 191 calories! Ingredients: 1- to 1-1/2 ounce envelope fajita seasoning mix 1/2 cup water 2 tablespoons cooking oil 12 ounce skinless, boneless chicken breast halves, cut into 1-inch pieces Cooking oil spray 1 medium yellow or green sweet pepper, cut into squares 1 small zucchini, sliced on the bias 1/2 small onion, cut into thin wedges 2/3 cup salsa 1 teaspoon chili powder 1/2 cup frozen whole-kernel corn 1/2 cup cooked or canned black beans, rinsed and drained 8 8-inch flour tortillas (optional) 6 cup mixed greens (optional) 1/2 cup shredded reduced-fat Co-Jack cheese (optional) Directions: Combine fajita mix, water, and oil in a medium mixing bowl. Add chicken to marinade; stir to coat. - 2 Comments

Fire-Roasted Wild Salmon With Stir-Fried Brown Rice

Jul 23, 2008 - This is a light-but-not-skimpy dish at Miraval, a health resort where guests dine for healthy dishes like the one above. Prep: 15 min; Cook: 30 min Ingredients: 2 tsp canola oil 1 16-20 oz wild salmon fillet, skinned 2 Tbsp chopped red bell pepper 2 Tbsp chopped celery 2 Tbsp thinly sliced scallions 2 tsp chopped cilantro 2 c cooked brown rice 4 c vegetable broth 4 bunches baby bok choy, sliced in half 1/2 c pineapple sauce Pineapple sauce 1/2 tsp chopped shallots 1/2 red bell pepper, chopped 1/4 fresh pineapple, cored and chopped 1/2 tsp minced fresh ginger 2 Tbsp brown sugar 2 c pineapple juice 1 Tbsp rice-wine vinegar Directions: Heat grill and preheat oven to 350ºF. Brush 1 teaspoon oil on salmon and season with salt and pepper to taste. - 0 Comments

Chicken, Cashew And Vegetable Stir-Fry

Jun 04, 2008 - Try this delcicious looking chicken cashew stir fry for tonight’s dinner! Serves 4 Ingredients: 1 cup quick-cooking brown rice 2 tsp cornstarch 3/4 cup low-sodium chicken broth 1/4 cup hoisin sauce 2 tbsp low-sodium soy sauce 1 tbsp chopped ginger 2 cloves garlic, chopped 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes 1 tbsp peanut (or sesame) oil 1 zucchini, cut into 1-inch pieces 1 yellow squash, cut into 1-inch pieces 1 red bell pepper, cored, seeded and cut into 1-inch pieces 1/3 cup chopped cashews Directions: Cook rice as directed on package (omit added fat). Dissolve cornstarch in broth in a bowl; stir in hoisin and soy sauce; set aside. - 1 Comment