Light Recipes wanted…. YOU COULD WIN $25

01/04/2012 2:49 pm · 42 comments

by Sarah A Thrifty Mom

light recipes

With 2012 rolling in, many of us have set new goals.  On most peoples list  you will find goals that sound something like this… be  more active, loose weight, smaller portions, work out  or just trying to live a healthy life style.  So we wanted to support your efforts, and help your new goals become a new lifestyle not just a short term goal.

 

January’s featured post series will be called Thrifty Light Recipes.  Believe it or not light healthy recipes can, and do taste delicious.  BUT if you get the wrong one, they can also taste like cardboard with dry wall spackle on top.  The key is to find those “winning” home tested, family approved light meals and add them to your families menu and eat them regularly.

 

So what we are asking from our readers is…. Please share your families favorite healthy recipe or recipes.  Feel free to tell us why you love it, photos if you have them, and anything else that you would like to add.   Also try to think of recipes that are thrifty was well.  Our goal is to gather as many recipes as we can, and provide you with the recipes and knowledge  you will need to contiue or start your healthy meal plan for 2011.

 

At the end of the month, one lucky entry will be selected for all the entries and will WIN A $25 GIFT CARD! Please submit your recipes on this post, or to our email with the  word Thrifty Recipe on the subject line.

 

***I am not a dietitian  or health food expert, so yes everyones  idea of healthy or  light may be a bit different.  But we welcome all ideas and recipes.

 

Disclaimer: This post may or may not contain affiliate links.
SUBSCRIBE and never miss a thing!
Disclaimer and Official Rules for Sweepstakes

Leave a Comment: 42 comments

Filed Under: Light Recipes

42 comments
Sort: Newest | Oldest
Aimee
Aimee

Sweet tomatoe Chicken: Use any chicken 1 Can condensed milk 1 can stewed tomatoes oven 350 add chicken pour tomatoes over chicken and the pour the milk over chicken. Bake of 30min until chicken is done! Super easy!

Stephanie
Stephanie

Taco Soup 4 cans (20 oz) chili beans 1 can whole kernel corn 1 can Ro-Tel diced tomatoes and green chilies 1/2 lb. ground turkey 1 package (1 oz.) ranch dressing mix 1 package taco seasoning 1 quart tomato juice This is a light and easy recipe to through together. I have variated from this recipe at times and added 1 can black beans (drained), an onion, or for more spice an extra can of Ro-Tel. We love to eat this soup regularly, and I make it with the cornbread recipe I found on this website.

Stephanie
Stephanie

Taco Soup 4 cans (20 oz.) chili beans 1 can whole kernal corn 1 can Ro-Tel diced tomatoes and green chilies 1/2 lb. lean ground turkey 1 package (1 oz.) ranch dressing mix 1 package taco seasoning 1 quart tomato juice This is a great basic recipe. I've made many variations of it, such as adding a can of black beans (drained), doing half of the pinto beans in the slow cooker, and serving it with some fresh avocado. My family loves this soup paired with the delicious cornbread recipe I got off this site several months ago.

Lynne
Lynne

Easy Cheesy Tex Mex It’s healthy, easy and can incorporate a boat load of leftovers! I plan menu’s for the two days before: one menu uses tacos and the other needs to use cornbread (I make a healthy variety from scratch, but any corn bread will do). Start by reheating taco meat (anywhere from ½ pound to a pound of lean beef, turkey--whatever you have left over) in a skillet with a can of diced tomatoes or Rotel (or fresh tomatoes that are diced). I also throw in a ½ cup of peppers (green, red, yellow--whatever you have will work) and a small onion, diced. You can also throw in left over veggies, like corn or green beans. The meat is already cooked, so just mix and heat. Set aside. Take a 9” x 13” pan and coat with vegetable spray. Either cut up or use your hands to break up corn bread (I usually have about four to six cups left over that I throw in) into pan. Now pour meat mixture over corn bread and sprinkle about one cup of lowfat grated cheese (you can use whatever you have--I usually use the kind that is already flavored for taco’s--but have used whatever I have left from previous meals.) Bake for about 20 minutes at 350. It’s slightly different every time I make it and is a great way to make sure that my family doesn’t waste any food. It’s also a great way to sneak veggies in if you have a picky eater. This will feed six to eight people.

Shelly W
Shelly W

Even the kids like this one! Spinach and Feta Pasta (Recipe by Our Best Bites) 8 oz. Penne pasta (that's 1/2 a 16 oz. box. Don't use ziti--you want the ridges on the penne to "grip" the sauce) 1 28-oz. can diced tomatoes 3 c. fresh spinach (you don't even have to chop it! Could life get any better??) 1 onion, finely chopped 5-6 cloves garlic, minced or pressed A handful of fresh mushrooms, chopped 4 oz. feta cheese, crumbled Salt and pepper to taste Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge. Even my pickiest eater loves this meal, so you really can't go wrong! Got a little extra time on your hands? Try serving it with Rosemary Focaccia or Garlic Breadsticks. Serves 8 Nutritional Information Calories: 186 Fat: 5.3 Fiber: 3.4 WW Points: 3

Sharon Cuslidge
Sharon Cuslidge

This is one of the most flavorful recipes for roasted veggies I have ever had. Yum! ROASTED VEGETABLE MEDLEY 2 tablespoons olive oil, divided 1 large yam, peeled and cut into 1 inch pieces 5 medium red potatoes, cut into 1 inch pieces 1 cup baby carrots 1 zucchini, cut into 1 inch slices 1 yellow squash, cut into 1 inch slices 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces 1/2 cup roasted red peppers, cut into 1 inch pieces 2 cloves garlic, minced 1/4 cup chopped fresh basil 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper Preheat oven to 425 degrees. Grease 2 baking sheets with 1 tablespoon olive oil. Place the yams, potatoes and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini, yellow squash and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. While baking, toss the roasted peppers together with the garlic, basil, salt and pepper. Once vegetables are tender, remove from oven, place in large bowl and toss with roasted pepper mix. Serve warm or cold.

Dianne Hodges
Dianne Hodges

Not The Usual Vegetable Beef Soup About 1 pound of lean beef cubed (london broil or eye round) One pack Turkey smoked sausage 2 cans black beans 2 cans corn one can kidney beans one can sliced carrots i large can tomato juice 1 jar salsa 1 can beef broth saute the beef and remove from pan add sausage and saute as well add beef, sausage and all other ingredients to crock pot and cook on low for 8 hrs or on high for about 4 hrs or until beef is tender

Carla M
Carla M

This is my favorite salad!! Romaine lettuce Chopped Roma tomato Sliced and quartered english cucumber Handful of sliced olives (black or greek) Feta Cheese Drizzle with red wine vinegar. YUM! Serve with grilled chicken for a heartier meal.

Shelly Wycof
Shelly Wycof

I know this sounds weird but it is really yummy - you if you didn't know it was made with califlower you would never guess! LOW CARB PIZZA DOUGH 2 C. cauliflower, riced (which just means that you grate it or run it through a food processor till it looks like cooked rice) 2 C. mozzarella cheese 1/2 t. oregano 1/2 t. basil 1/2 t. fresh garlic, minced 2 eggs, beaten After you rice the cauliflower, just cook it in the microwave for about 7 minutes. Then you just mix it with all the rest of the stuff really well. I sprayed foil and put it on my cookie sheet and then spread it all out. Baked the crust alone about 14 minutes at 425. Then added pizza sauce and whatever toppings you want. Baked another 10 or so. It was good and filling and I have tons left over.

Emily Edgren
Emily Edgren

Chocolate Velvet Avocado Mousse Ingredients: 1 large very ripe avocado (or 2 smallish ones) ¼ cup water 3 tbsp natural cocoa powder (non-alkalized or non-dutched) 2-3 tbsp xylitol or equivalent amount of splenda ¼ tsp Truvia or a few dashes of pure white stevia ½ tsp vanilla 1 pinch of salt Directions: Cut avocado in half and scoop the flesh into the food processor. Add all the other ingredients. Process for about 4-5 minutes until very smooth, scraping down the sides as needed. When it is done it will be velvety smooth and have the consistency of thick, dense chocolate pudding. Scoop into 2 custard dishes and enjoy with a friend. If you decide to refrigerate the other half, place plastic wrap over dish so that it touches the pudding. This will prevent a layer of "skin" from forming over your pudding.

Lori
Lori

This is a easy chicken recipe Itialin chicken You need 1 piece of chicken for each person a bottle of fat free itialin dressing fresh mushrooms halves onion cut into peices pinch of salt pinch of sugar Tablespoon of butter How too make: If wanted you can take the chicken out the night before and soak in the itialin dressing over night.Or just soak for couple hours before cooking. After the chicken soak in the italin dressing then cook it on the griddle or on a frying pan make sure its low too medium heat. cook until no longer pink. Make sure tht you keep on adding the itialin dressing from the bowl that the chicken was in. Keep on adding too keep the chicken moist. After chicken is done cooking set aside, and start cooking the mushrooms and onions in a tablespoon of butter. after about a minute add a pinch of salt and sugar and cook for about 3 minutes until its desired tenderness.Add the mushrooms and chicken too the top of the chicken. eat with a side salad for a healthy dinner.

Jennifer
Jennifer

I love this recipe! Its very filling but you don't get that heavy feeling after eating it, plus its healthy and the leftovers re-heat well! 3 tsp olive oil 2 garlic cloves, sliced chicken breasts cut into bite sized pieces 2 sweet potatoes, peeled & cut into pieces 2 parsnips, scrubbed & sliced 1 red & 1 yellow bell pepper, seeded and cut into strips 14 oz/300 g tomatoes, coarsley chopped 4 cups cooked white long grain rice 1 small bunch fresh parsley chopped heaping 1 cup grated sharp cheddar cheese salt and pepper Preheat oven to 350. Heat oil in large skillet over med heat, then add garlic and cook, stirring frequently, for 3-4 minutes, or until softened. Add chicken and cook, stirring frequently, for 5 minutes. Add sweet potatoes and parsnips and cook, stirring frequently for 5 minutes or until golden and beginning to soften. Add bell peppers and cook stirring frequently for 5 minutes. Stire in the tomatoes, rice, and parsley and season to taste with salt & pepper. Spoon mixture into an ovenproof dish. Scatter over the cheddar cheese and bake in preheated oven for 2-25 minutes. Serve immediately.

brooke a
brooke a

hmmm. Light recipe. I have nothing! Ok, I have a low carb recipe that I love! from Atkins.... CAULIFLOWER POTATO SALAD Ingredients 1 medium head cauliflower, trimmed and cut in small florets 1/4 Cup mayonnaise 2 Tablespoons freshly squeezed lemon juice 1 Teaspoon granular sugar substitute (sucralose) 1/2 Teaspoon dried mustard 3 scallions, trimmed and chopped 1 jalapeño pepper, seeded and finely chopped or 2 tablespoons chopped green bell pepper 1/8 Teaspoon salt 1/8 Teaspoon freshly ground black pepper Directions 1.Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender. 2.Drain and rinse under cold water; pat dry. 3.In a large mixing bowl, mix mayonnaise, lemon juice, sugar substitute, and mustard. 4.Add cauliflower, green onion and pepper, if using. 5.Mix well until vegetables are evenly coated with dressing. 6.Add salt and pepper to taste. Chill 30 minutes for flavors to blend.

Debbie
Debbie

Lemon Thyme Chicken with Skin-On Mashed Potatoes http://www.preparedpantry.com/Chicken-Recipe-Lemon-Thyme.htm Ingredients For the Chicken 3 chicken breasts 6 dry bay leaves 1 pound of mushrooms, sliced 1 large onion, cut into quarters 2 large lemons, thickly sliced 3 cloves garlic, minced or grated 3 to 4 tablespoons olive oil 1 tablespoon dried thyme salt and pepper For the Mashed Potatoes 5 large russet potatoes, about 2 pounds 4 ounces cream cheese fresh or dried chives to preference 1/4 cup chicken broth salt and pepper For the Gravy 3 tablespoons butter 2 tablespoons all-purpose flour 3 cups chicken broth 1 teaspoon dry thyme salt and pepper juice of 1/2 lemon Directions Preheat the oven to 400 degrees. 1. Cut the chicken breasts into halves or thirds. Place them in a large baking pan. Add the bay leaves, mushrooms, onion pieces, and lemon slices. Mix the garlic, olive oil, and thyme together in a cup. Drizzle the olive oil mixture over the chicken and vegetables. Sprinkle with salt and pepper. 2. Bake the chicken for about 45 minutes or until the chicken is browned and tests done with a kitchen thermometer. 3. While the chicken is cooking, prepare the potatoes. Wash the potatoes and cut them into cubes—do not peel. Boil them until tender, about 12 minutes. Drain and add the cream cheese and 1/4 cup broth. Season with salt and pepper and mash. 4. Fix the salad and set aside. 5. Make the gravy about ten minutes before the chicken is done. Melt the butter in a skillet. Sprinkle the flour over the melted butter. Cook it for about one minute, stirring, until the butter and flour creates a roux. Use a whisk to stir in the broth. Add the thyme. Salt and pepper to taste. Add the lemon. [img]http://athriftymom.com/pic upload/Full-LemonThymeChicken.jpg[/img]

Lori
Lori

This is a very easy chicken recipe and its healthy for you. you need: 1 peace of boneless chicken for each person bottle of fat free itialin dressing Mushrooms (fresh) onions 1 tablespoon of butter pinch of salt pinch of sugar how too make Take the chicken out the night before and soak in the a bottle of itialin dressing or if can soak just for couple hours. put chicken on griddle or frying pan and cook until no longer pink,while you cook it keep on adding the itailin dressing from the bowl tht chicken was in, make sure too keep the chicken moist with the itialin dressing. after its done, set the chicken on side and cook the mushrooms and onions, add little butter and pinch of salt and sugar for yummy sauted mushrooms and onions. This is yummy and very healthy it goes well with a side salad.

Melissa D.
Melissa D.

White Bean Turkey Chili Found on Skinnytaste.com I love this recipe because it is quick and it really tastes like you spent a lot of time making it! It is full of protein and really fills you up. You can ever puree some of the beans and add them to the soup if the amount of beans is overwhelming on their own. So yummy too! Servings: 14 • Serving Size: 1 cup Calories: 211.5 • Fat: 5.4 g • Protein: 22.5 g • Carb: 23.7 g • Fiber: 8.4 g cooking spray 2 small onions, chopped 5 garlic cloves 2 tsp chili powder, to your taste 1 bay leaf 1/2 tbsp cumin 1/2 tbsp oregano 2 tsp red pepper flakes (to taste) 3 lbs 99% lean ground turkey 4 16 oz cans of cannellini beans, rinsed and drained 2 cups of fat free chicken broth 1/2 cup of fat free sour cream salt and pepper to taste Heat a large heavy bottomed pot over medium flame. When hot, spray oil. Add onions, garlic, saute about 5 min. Add meat and cook, breaking it up until white, about 5 minutes. Add salt, chili powder, cumin, oregano, red pepper flakes and cook for 2 minutes. Add beans, broth, cook uncovered about 10 minutes. Lower heat and cover, simmer about 45 minutes mixing occasionally. Add sour cream and cook 5 more minutes. Adjust seasoning and salt to taste. Top with chopped red onion, chopped fresh cilantro, light sour cream, jalapeños and reduced fat cheddar if desired.

Alisa Anderson
Alisa Anderson

These are three healthy dessert recipes that don't have any refined sugar if you're trying to get sugar out of your system all natural ingredients...hope you enjoy them! Alisa Dr. Fuhrman's Banana Oat Cookies www.fuhrman.com Preparation Time: 15 minutes Ingredients: 1/2 cup raisins or chopped dates 2 medium bananas, mashed 1 1/2 cups old fashioned oats 1/3 cup chopped walnuts or almonds 1/4 cup unsweetened coconut 1 teaspoon vanilla 1/8 teaspoon cinnamon 100% fruit spread, any flavor, if desired Instructions: 1. Add 2 tablespoons water to dates or raisins and soak for 30 minutes. 2. Preheat oven to 325 degrees. 3. Combine the mashed bananas and the oats. Add the nuts, coconut, vanilla, cinnamon, and the soaked dates or raisins. Mix well. 4. Drop by tablespoons onto a non-stick cookie sheet. If desired, flatten a little and make an indentation into the center of the cookie. Add the fruit spread. 5. Bake for 13 minutes or until golden brown. Makes 14 cookies. _____________________________________________________________ Simple Oatmeal Raisin Cookies Serves: 15 Cookies Preparation Time: 20 minutes Ingredients: 2 cups oats 1 teaspoon cinnamon 4 ripe bananas, peeled 1/4 cup raw sunflower seeds, chopped 1/4 cup raw almonds, chopped 1/4 cup raisins Instructions: 1. Preheat oven to 350 degrees. 2. Line a baking sheet with parchment paper and spray with nonstick spray. 3. Blend the oats into a flour using a food processor or high powered blender. 4. Place in a mixing bowl and add cinnamon. 5. Puree the bananas in the food processor or blender and add to the oat mixture along with the sunflower seeds, almonds and raisins. 6. Mix until well combined. 7. Place 1 ounce spoonfuls of the cookie dough on the baking sheet. 8. Flatten each cookie slightly. 9. Bake 12 minutes or until lightly browned. ________________________________________________________________ Raw Pecan Sandies Submitted By: Rhonda Malkmus The melt in your mouth cookies that are good for you, too! Ingredients • 2 cups ground pecans • 1 ¾ cups dried unsweetened coconut • 1 ¼ cup Medjool dates (pitted & soaked in just enough water to cover for 30 minutes, drain, and save soak water) • ¼ cup raw unfiltered honey or maple syrup • ¼ cup coconut butter • 1 tsp pure vanilla • 1 tsp almond extract (optional) • ½ tsp Celtic or Himalayan salt • 1 Tbsp flax seeds (ground) • 24 pecan halves Directions 1. In a food processor with the “S” blade in place, grind pecans to a fine meal. 2. Add remaining ingredients (except flax seeds and pecan halves) including date soaking water and process until "dough" rolls into a ball. 3. Add ground flax seeds and blend again. 4. Removing one tablespoon at a time, roll into a ball and place onto a Teflex sheet. 5. Flatten with the back of a spoon. Press a pecan half into the flattened cookie. 6. Dehydrate at 107 degrees for 12-24 hours or they can be eaten raw.

jennifer
jennifer

Pineapple Angel Food Cake 1 box angel food cake mix & 1 can crushed pineapple. Mix pineapple & cake mix using beater and bake according to instructions on the box and voila! A delicious low cal/ low fat treat!

Jennifer
Jennifer

Chicken Pasta Salad: 1 Lb. Boneless, Skinless chicken breast (cooked and cubed) 1Lb. Tri-Color pasta (Cooked and drained) 1 Green pepper (cleaned and diced) 1 Tomato (diced) 1 Head broccoli (use only tops) 1 Bottle Kraft Zesty Italian Salad Dressing Mix all ingredients except for salad dressing together in a large bowl. Refrigerate until ready to serve. Mix in full bottle of salad dressing just before serving. You will need extra salad dressing if you have leftovers because the salad dressing loses its flavor by the next day.

Crystal
Crystal

Peanut Butter Chicken Nuggets, (great for couponers with a ton of peanut butter and rice krispies!) Ingredients: 1 chicken breast, sliced 1/2 cup of creamy peanut butter 1/2 cup of milk 1 egg 1/2-1 cup of flour Salt Pepper 3 cups (more or less) of Rice Krispies, crunched Step One: Slice Chicken breast, pat dry with paper towel and set aside. Step Two: Wisp peanut butter, egg, milk and salt and pepper together until creamy smooth. Step Three: Place flour in a bag or dish, sprinkle with a small amount of salt and pepper (optional), mix. Dredge chicken in flour. Step Four: Dip floured chicken in peanut butter mixture and cover in Rice Krispies. Step Five: Butter the bottom of a baking pan and put chicken in it. Step Six: Bake in the oven at 350 degrees until cooked thoroughly. Turn halfway through. I feel like these are healthier than other chicken nuggets because they are baked and not fried. Also you get an extra boost of protein from all the peanut butter!

Tina Baily
Tina Baily

We like to get our fruits and veggies from Bountiful Baskets and that has caused the need for me to be creative in the usage of the veggies so they don't spoil on us before we can eat them. I came up with this tasty vegetarian dish that goes very well with rice or on pasta. I even make up a small panful for my lunch sometimes, it's that good. 1T olive oil 1 yellow squash or zucchini, sliced 1 tomato, chopped 1 or 2 cloves garlic, minced or sliced (both ways are good) 1/2 teaspoon Italian seasoning salt and pepper to taste parmesan cheese (optional) Heat olive oil with garlic in frying pan over medium heat. That allows more of the garlic flavor to come out. When garlic is sizzling, add squash and tomatoes, and stir frequently until cooked to desired texture. (I prefer my squash and zucchini to have a little bit of firmness to them.) Serve and garnish with parmesan cheese, if desired. The above recipe serves 1 as a main dish, or 2 as a side dish.

meme
meme

Not sure how "light" this recipe is but I do know its low in carbs and sugar. Makes a big pan full. I can normally feed 4 adults, a couple kiddos and have leftovers too. "Cilantro" Chicken and Beans~The original recipe didn't have Cilantro but I've since adapted it. Preheat oven to 350 Use a 9x13 pan Ingredients: 1-2 lbs? Boneless,Skinless Chicken Breasts~Guessing on the amount here 2-lrg cans Tomatoes~think they are like 14 oz cans of chopped or diced tomatoes. (Again here I've adapted the recipe and use the ones that have spices like green pepper and onion in it for added flavor. Original recipe calls for just plain. Still very yummy with plain) 1-lrg can Black Beans~about 14 oz I'm not sure on the oz on these its the standard size can of beans or veggies 1-lrg can Pinto Beans~about 14 oz~same as above Spices:~Add or take away as your family likes (Thats why I like this recipe so much it is so versatile. You can do it plain and make it more of an american dish with just garlic and onion. Or add lots of cumin and cilantro making it more of a mexican inspired dish) Garlic powder Cumin Onion powder Cilantro~Chopped Salt Pepper 1.Put your chicken breasts in single layer in the 9x13 pan~I normally kinda chunk up my chicken so more of the chicken can soak up the yummy beany, tomatoe juices. Plus I typically serve it over rice instead of just to the side. This way it makes it to where I can get a bite of rice with a pieces of everything in it. 2.Open your cans (do NOT drain) of beans and tomatoes pour it all, juices included, over top of the chicken. 3.Season with your choice of spices~I normally leave the salt and pepper off letting people do that themselves, as sometimes the beans and tomatoes can be salty already. When I add cilantro to cook with it I chop up stems and all. Otherwise I chop up some of it to just kinda let people add it as they want. 4.Mix everything together~make sure the chicken is covered with the mixture. 5.Cover with foil and cook at 350 for about an 1 hr or until chicken is done~I've even done this with frozen chicken breast just cook it longer. 6.Take out of the oven let it sit about 5 min. to let the chicken juices redistribute(sp). Scoop out with a spoon so you get that yummy saucy/bean mixture I normally serve this over rice so something absorbs the sauce but think it would be good over mashed potatoes or noodles as well. Or to keep it really "light" just eat it as is kinda of a filling/thick soup. Not sure what you would call it then. :) I hope you enjoy this as much as we do. Thanks to my sister for passing the original recipe on to me.

Kim
Kim

Sausage dip Brown 1 pound sausage and drain. Mix sausage with 2 packages cream cheese (softened) Stir in 1 can rotel and there you have it. Serve with chips, crackers or veggies. I have even put some on a baked potato. This is a low carb dip.

Alycia Embry
Alycia Embry

Easy morning Protein Breafast Muffin Cups 1/2 Cup of egg whites or egg beaters frozen peppers and onions -as much as desired babybel light cheese wedge Jimmy Dean Turkey Sausage 1/2-1 serving (weight it out) drizzle of olive oil Place vegs in microwave coffee cup and drizzle with olive oil. Microwave for 1 min. Next add Turkey Sausage -microwave for 45 seconds. Pat vegs for access H20. Then add egg and microwave for 45sec to 1 min. Add cheese and microwave for 20 more seconds. For extra you can add salsa, sour cream, etc. Great Start to a Day!

Joy
Joy

Lighter General Tso’s Chicken Ingredients: 1 1/4 cups long-grain brown rice 1/4 cup cornstarch 1 pound snow peas, trimmed and halved crosswise 4 garlic cloves, minced 2 teaspoons fresh ginger, peeled and grated 3 tablespoons light-brown sugar 2 tablespoons soy sauce 1/2 teaspoon red-pepper flakes 2 large egg whites Sea salt and ground pepper 1 pound boneless, skinless chicken breasts, cut into bite size pieces 2 tablespoons vegetable oil Directions: 1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside. 2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat. 3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet). 4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice

Previous post:

Next post: