Beefy Orange Stir-Fry

* Exported from MasterCook *

Beefy Orange Stir-Fry

Recipe By : Inspired by a recipe I saw in Everyday Food
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oranges
2 cloves garlic — minced
2 tablespoons soy sauce
1 tablespoons rice vinegar
1 tablespoons agave nectar
1/2 teaspoon red pepper flakes
1 1/2 pounds sirloin steak, trimmed — cut into 1/2-inch-thick strips
1 tablespoon cornstarch
1 tablespoon sesame oil — (1 to 2)
1 pound broccoli
1 red pepper, sliced and cut into large chunks
4 scallions — green parts only, cut into 1-inch lengths

Into a small bowl, finely grate zest and squeeze juice from 2 oranges. Add garlic, red pepper flakes, agave nectar, soy sauce, and rice vinegar. Set aside.

In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add broccoli and cook until bright green in color 3 – 5 minutes. (All I had was frozen broccoli, so I nuked it in the microwave, sans the oil for 3 minutes) Remove broccoli and set aside.

In the same skillet and working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.

Pour juice mixture, broccoli, red peppers, and scallions. Cook until sauce thickens, approximately 2-3 minutes. Serve hot. You can top with sliced fresh oranges and chopped scallions, if desired.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 302 Calories; 18g Fat (53.7% calories from fat); 23g Protein; 12g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 416mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

***Well, what can I say. This was good, but I’ll need to work on it to make it better. I’ll try again at some point in the future. I was going to eat this with brown rice, but even though I’m a fairly decent cook I have yet to make a good batch of rice. So I had a sweet potato with sugar-free maple syrup instead.

Apricot-Ginger Chicken


Apricot-Ginger Chicken

This was dinner tonight along with a side salad and homemade sweet-and-sour dressing (recipe below). The chicken was good, but could have been better. I used 2 T of fresh ginger, so next time will cut that in half. It could have been that I was just so excited to try this recipe that maybe I imagined it to be much better than it really was. Ah well. It’s something to play with. I love to tweak recipes 🙂 I think tomorrow I’ll slice up the chicken, use a little bit of the remaining sauce and mix it with salad greens & the sweet-and-sour dressing I made tonight. That sounds like it might be good.

Apricot-Ginger Chicken
Yield: 4 servings

Sauce:
1/4 cup plus 2 tablespoons low-sod chicken broth
1/4 cup light reduced-sugar apricot fruit spread (I used the NSA Smuckers brand)
1 tablespoon rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon fresh ground ginger

Rest of Ingredients:
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 pound boneless skinless chicken breast, cut into 8 equal pieces and pounded 1/4-inch thick
1 tablespoon canola oil (I used a small spritz of olive oil)
3 tablespoons thinly sliced scallions

Place all of the sauce ingredients in a medium bowl and stir to mix well. Set aside. Combine the garlic powder, pepper and salt and sprinkle both sides of the chicken pieces with some of the seasoning.Place the oil in a large nonstick skillet and preheat over medium-high heat.Add the chicken and cook for a couple of mins on each side, until nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm.Pour the sauce into the skillet and cook stirring frequently, for a couple of mins or until sauce is reduced by almost half and is syrupy.

To serve, place 2 pieces of chicken on each of 4 serving plates. Drizzle each serving with some of the sauce and top with a sprinkling of scallions. Serve hot.

Source: Unknown

~~~~~~~~~~~~~~~

Sweet-and-Sour Dressing
Yield: Makes 1 cup

1/2 cup vegetable oil
1/4 cup sugar (I used splenda)
1/4 cup red wine vinegar
1 tablespoon low-sodium soy sauce
1/4 teaspoon pepper

Whisk together oil and remaining ingredients.

Source: Southern Living, January 2002

Peanut Butter Banana Bread

* Exported from MasterCook *

Peanut Butter & Banana Bread ~ TNT (P2)

Recipe By : southbeachfriends.net
Serving Size : 4 Preparation Time :0:00
Categories : Breads, Muffins & Rolls Breakfast & Brunch
TNT

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 bananas
1 large egg
1 cup oatmeal
1/4 cup natural peanut butter
3 tbsp whole wheat flour
3 tbsp splenda
1 tbsp baking powder
1 tsp vanilla

Preheat oven to 350F and spray a glass 8″ square pan.

In a medium bowl-mash bananas. Stir in egg until combined. Stir in rest of ingredients until well-mixed. Pour into prepared pan and bake for about 25-30 min, or until bottom and sides are a light brown and it’s pulled away from the sides of pan.

Cut into six pieces and serve warm or cold. Like the Big Oatmeal Cookie, two pieces should make a serving-correct me if I’m wrong. This comes out very moist and light.

Ratings : Excellent 10 – – – – – – – – – – –

Per Serving (excluding unknown items): 325 Calories; 11g Fat (30.3% calories from fat); 10g Protein; 47g Carbohydrate; 6g Dietary Fiber; 53mg Cholesterol; 463mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Baked Oatmeal

1/2 cup Egg Beaters
1 cup low-fat milk
1 Tbsp ground cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1/2 cup unsweetened applesauce
1 1/2 tsp baking powder
1/4 cup splenda
2 cups rolled oats

Combine wet ingredients and add dry ingredients. Bake in sprayed 9×9 pan at
350 for 30-40 min. Baked oatmeal is done when a knife inserted in the center of the pan comes out clean.

You can also play with this recipe by adding nuts, fruits, etc. I like to eat this with some sugar free syrup poured over the tope.

Serves 6

NSV #8 and Today

I got a double-take and a “My God, you look great!” today. This is on top of the 4 people who stopped by to comment on my weightloss yesterday. Woo-hoo!

P2
B: Baked Oatmeal w/ SF Maple Syrup
S: Red Peppers
L: Salad w/ artichoke, asparagus, edamame, green onion, tomatoes, lf mozzarella, tuna, garlic, basil, & lf balsamic vinaigrette
S: Red grapefruit & 1/4 c. cashews
D: Grilled chicken w/ portabella mushrooms
S: NSA Fudgesicle (if wanted)
E: Doubtful, mom’s in town

Sushi or Not Sushi ~ That is the Question

Today, I splurged a bit (and isn’t it sad that going out for sushi in my mind is considered “cheating”) ~ anyway, white rice instead of brown and 1/2 of a terriyaki chicken salad. Not a bad splurge by any means, but tonight on the way home I had that little voice inside of saying, “Well you cheated already today ~ what’s one more thing?” I came thisclose to stopping by The Mustard Seed and buying some pot stickers. Instead, I went to Albertsons and loaded up on veggies. Zucchini, yellow squash, red onion, bok choy, snap peas, mushrooms, and bell peppers. I came home and made a stir fry. Isn’t it pretty???

Dev’s Alternative to Cheating Stir Fry:
(The measurements are pretty close to accurate. One of these days I’ll learn to measure and write things down)
1 yellow squash
1 zucchini
8 oz package mushrooms
1 yellow pepper
1 orange pepper
1/2 red pepper
1 small red onion
1 package of baby bok choy
8 oz sugar snap peas
1 lb boneless, skinless chicken breast
3 cloves garlic
1 tsp freshly ground ginger
2-3 tablespoons low sodium soy sauce
1 1/2 c. low sodium chicken broth
dash of red pepper flakes
arrowroot
mist of olive oil

Cut the chicken breast into one inch cubes. Mist a non-stick cooking surface with olive oil or nonstick spary. Brown the chicken until cooked through. Remove from pan.

Cut the vegetables so that they are all approximately the same size. Place them in the same pan that was used to fry the chicken. Cook just until tender (mine took between 5-7 minutes). Remove the vegetables and set aside.

In the same pan as was used previously, place chicken broth, soy sauce, ginger, garlic, and red pepper flakes. Simmer just long enough for the spices to blend. In a separate cup, mix approximately 2 tsp arrowroot powder with just enough water so that it stirs easily with a spoon. Stirring the broth mixture, add the arrowroot slowly until the sauce reaches a thicker consistency (to your liking).

Add vegetables and chicken back to pan and stir to coat. Makes 4 generous servings.