I thought I would have been much better about contributing some recipes to this blog, but my attempts to get a good picture of the food have discouraged me! Enough of that, I made these this week and was reminded again of how they are one of my favorite foods right now - fast, healthy, and yummy! I got his recipe (along with just about every other one I am cooking lately) from www.mykitchencafe.blogspot.com. If you haven't been to this site, check it out! I also love her recipes for baked ziti, manicotti, orange chicken, and I can't think what else right now. She has really some great dinners. Anyway, on to the chicken wraps:
For some reason, I can't seem to paste the recipe into the post, so go here instead to view it. I have made it with several variations depending on what I have on hand - brown rice, white rice, and most recenlty with Quinoa which was delicious - faster than brown rice, and probably just as healthy if not more so. We also decided that we like it best with Monterey Jack cheese, but will use cheddar in a bind. Hope you like it too!
Thursday, January 28, 2010
Wednesday, January 13, 2010
Quick and Easy Stir Fry
I needed something quick and easy. Something that involved things I already had in my kitchen. Here's what I tried. Delicious!
2 tablespoons cornstarch
1 3/4 cup chicken stock
1 tablespoon soy sauce
1/2 teaspoon ground ginger
4 cups cut-up vegetables *
2 cans (4.5 ounces each) white chunk chicken breast in water, drained
4 cups hot cooked rice
Stir the cornstarch, 1 cup stock, soy sauce and ginger in a small bowl until the mixture is smooth.
Heat the vegetables and remaining stock in a 10-inch nonstick skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.
*I used broccoli, sliced carrots and green and red pepper strips.
Nutritions:
calories 320
totalfat 2g
saturatedfat 1g
cholesterol 28mg
sodium 879mg
totalcarbohydrate 57g
dietaryfiber 3g
protein 18g
2 tablespoons cornstarch
1 3/4 cup chicken stock
1 tablespoon soy sauce
1/2 teaspoon ground ginger
4 cups cut-up vegetables *
2 cans (4.5 ounces each) white chunk chicken breast in water, drained
4 cups hot cooked rice
Stir the cornstarch, 1 cup stock, soy sauce and ginger in a small bowl until the mixture is smooth.
Heat the vegetables and remaining stock in a 10-inch nonstick skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.
*I used broccoli, sliced carrots and green and red pepper strips.
Nutritions:
calories 320
totalfat 2g
saturatedfat 1g
cholesterol 28mg
sodium 879mg
totalcarbohydrate 57g
dietaryfiber 3g
protein 18g
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