Recipe of the Day (11/11/11)
Options
skinnybearlyndsay
Posts: 798 Member
Hahaha...11/11/11. Anyway, I made this last night (I got the recipe from Skinnytaste.com and altered it a bit for a shellfish allergy...and it ended up being milk-free). Enjoy!
Thai Chicken and Pineapple Stir Fry
2 lbs boneless skinless chicken breast, cut into 1-inch cubes
2 Tbsp tamari (can also use soy sauce)
4 Tbsp cornstarch
2 Tbsp olive oil
1 tsp sesame oil
2 tsp minced garlic
1 tsp minced ginger
5 bell peppers, assorted colors, cut into cubes
4 cups fresh pineapple, cut into cubes
entire container of Lee Kum Kee Panda Brand Thai Sweet Chili Sauce
1 small yellow onion, cut into chunks
1 cup white mushrooms, cut into chunks
Mix chicken, cornstarch, and tamari in a bowl. Set aside
Heat 1 Tbsp olive oil in large nonstick skillet on medium-high heat. Add garlic and ginger; stir fry for ~30 seconds. Add bell peppers, onion, mushroom, and pineapple. Stir fry for 5-8 minutes (or longer) until peppers are tender crisp. Add jar of sauce. Stir in sauce until heated through. Remove veggies from heat.
In same skillet, add remaining oil. Add chicken and stir fry 5 minutes, or until chicken is cooked through. Return veggies to the skillet and mix chicken and veggies all together. Stir fry (it ended up simmering) until well blended.
*The Skinnytaste.com recipe says that you can also use 1 red chili pepper, chopped for more heat and use cilantro as a garnish.
I served it over jasmine rice (not included in the calorie count). So good!
The Damage for 1 serving (I said 10 servings total):
231 calories, 6 g fat, 1 g saturated fat, 2 g monounsaturated fat, 467 mg sodium, 240 mg potassium, 26 g carbs, 2 g fiber, 18 g sugar, 20 g protein, 3% Vitamin A, 4% Vitamin C, 12% Calcium, 7% Iron
Enjoy!
Thai Chicken and Pineapple Stir Fry
2 lbs boneless skinless chicken breast, cut into 1-inch cubes
2 Tbsp tamari (can also use soy sauce)
4 Tbsp cornstarch
2 Tbsp olive oil
1 tsp sesame oil
2 tsp minced garlic
1 tsp minced ginger
5 bell peppers, assorted colors, cut into cubes
4 cups fresh pineapple, cut into cubes
entire container of Lee Kum Kee Panda Brand Thai Sweet Chili Sauce
1 small yellow onion, cut into chunks
1 cup white mushrooms, cut into chunks
Mix chicken, cornstarch, and tamari in a bowl. Set aside
Heat 1 Tbsp olive oil in large nonstick skillet on medium-high heat. Add garlic and ginger; stir fry for ~30 seconds. Add bell peppers, onion, mushroom, and pineapple. Stir fry for 5-8 minutes (or longer) until peppers are tender crisp. Add jar of sauce. Stir in sauce until heated through. Remove veggies from heat.
In same skillet, add remaining oil. Add chicken and stir fry 5 minutes, or until chicken is cooked through. Return veggies to the skillet and mix chicken and veggies all together. Stir fry (it ended up simmering) until well blended.
*The Skinnytaste.com recipe says that you can also use 1 red chili pepper, chopped for more heat and use cilantro as a garnish.
I served it over jasmine rice (not included in the calorie count). So good!
The Damage for 1 serving (I said 10 servings total):
231 calories, 6 g fat, 1 g saturated fat, 2 g monounsaturated fat, 467 mg sodium, 240 mg potassium, 26 g carbs, 2 g fiber, 18 g sugar, 20 g protein, 3% Vitamin A, 4% Vitamin C, 12% Calcium, 7% Iron
Enjoy!
0
Replies
-
BANANA BREAD
For those with dairy allergies: Substitute olive oil for the butter.
http://lowcaloriecooking.about.com/od/breadsbakery/r/bananabread.htm
It comes out very moist, but yummy nevertheless!
Substitution chart: http://www.filippoberio.com/Recipes/SubstitutionChart.asp0 -
GLUTEN FREE BANANA ICE CREAM
http://www.thekitchn.com/how-to-make-creamy-ice-cream-w-934140
