Healthy Recipes Where You DON'T Have to Eat Tiny Portions!

Moo Goo Gai Pan

(Chinese Stir Fry Dish)

• 3/4 pound boneless, skinless chicken breasts (2 thick or 4 thin)

Marinade for Chicken:

• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• a few drops sesame oil
• 1 tablespoon cornstarch

Vegetables:

• 1 can baby corn (NOT pickled)
• 1/2 cup canned bamboo shoots
• 1/2 cup canned water chestnuts
• ¼ teaspoon ginger
• 3 garlic cloves

Sauce:

• 1 cube of chicken bullion melted in ½ cup water
• 2 tablespoons oyster sauce
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• Other:
• 3 tablespoons oil for stir frying, or as needed

Cut the chicken breasts into thin strips. Add the marinade in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes.  While the chicken is marinating, prepare the vegetables. Then cook chicken until just barely pink, and wok vegetables in the oil.  Then mix chicken, sauce and vegetables and stir fry for about 20 min.  (Extra simmering lets the juice seep into the meat/vegetables.)

Pork Chops in Rosemary Garlic Sauce

6-8 pork chops (6 oz. each)

1 onion, sliced

4 oz. red wine

1 oz. vinegar

1 red pepper, chopped

Chopped parsley

1 tbsp. flour

4 tbsp. oil

1 clove garlic, chopped

1 tsp. rosemary

4 oz. chicken or pork broth

1/2 apple, sliced

¼ tsp salt

¼ tsp pepper

Dust the pork chops with the flour. In a large skillet heat 2 tablespoons of oil and saute the pork chops on each side until tender, turning once. In another fry pan heat 2 tablespoons of oil and saute the garlic and onion for 3 minutes. Add the apple, wine, broth, red pepper, rosemary, vinegar, salt, and pepper for 5 minutes. Pour the sauce on top of the pork chops and cook for 5 minutes longer. Serve hot, sprinkle with chopped parsley. Makes 4 servings.

Chicken Curry

7 tablespoons butter

1 cup minced onion

2 tablespoons curry powder (add more during final simmer)

7 tablespoons flour

1 ½ tsp salt

1 tsp lemon juice

1 ½ tsp sugar

¾ tsp ginger

2 cups chicken broth

2 cups milk

4 cups shredded chicken

1 cup baby corns, cut in thirds

Melt butter over low heat and sauté onion and curry in butter.  Blend in flour and seasonings.  Cook over low heat until mixture is smooth and bubbly.  Remove from heat.  Stir in broth and milk.  Bring to a boil, stirring constantly.  Boil 1 minute.  Add chicken and lemon juice and more curry powder.

Greek Beef And Couscous

       &nb sp;  

Ingredients:        &nb sp;  

Servings: Serves 4 people

1 TBS olive oil

1 lb. boneless sirloin, cut into 1" pieces

1 medium onion, chopped

2 cloves garlic, finely chopped

1 1/2 cups beef broth

3/4 cup uncooked couscous

5 Roma tomatoes, coarsely chopped

2 tsp dried oregano leaves

1/4 tsp pepper

1/2 cup crumbled feta cheese

Heat oil in a large skillet over medium-high heat.  Cook the beef, onion, and garlic in oil, stirring occasionally, until the beef is brown.  Stir in the broth and heat to boiling.  Stir in the couscous, tomato, oregano, and pepper, then remove from the heat.  Cover and let stand for about 5 minutes or until the liquid is absorbed.  Top with cheese.

The pork recipe looks delicious!  I prepped for it last night and am making it tonight.  Any idea of the calories per serving?  TIA!