Tag Archives: fat-free chicken broth

Easy Chicken Stir-Fry

I am always looking for easy recipes to make for dinner. Something that doesn’t have a ton of ingredients and that I can make in under 30 minutes. This recipe is just that. Only 4 ingredients! One pan! Chicken and vegetable stir-fry, very simple. Making it even more simple is the fact that I used frozen veggies. It’s low-calorie and full of protein. All good things!

INGREDIENTS:

1 pound skinless, boneless chicken breasts, cut into strips

4 cups frozen stir-fry vegetables (without sauce)

½ cup fat-free chicken broth

¼ cup light teriyaki sauce

salt and pepper to taste


DIRECTIONS:

1. Spray a large nonstick skillet cooking spray; heat. Add chicken; cook over medium heat, stirring constantly, until browned on all sides.

2. Add the frozen vegetables and stir-fry until just tender, about 2-3 minutes.

3. Add  chicken broth, teriyaki sauce, salt and pepper. Stir-fry until chicken is cooked through and vegetables are tender-crisp, about 3 minutes.

Makes 4 servings

Per Serving: 179 calories, 3 grams fat, 3 grams fiber

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Chicken Egg Foo Young

Egg Foo Young is a really good chinese dish. But I know how high in calories it can be so I usually stay away from it. My husband loves it too and usually gets the pork variety. This recipe can be made with pork, chicken, ham, or shrimp. Pretty much any protein you want to put in will work just fine. I took parts of this recipe from a Rachael Ray recipe as well as another recipe I had found. I left out what I didn’t like (yes, peppers! Eww…) and added my own touch. Another high calorie part of this recipe can be the sauce. Not in this recipe. There are a lot of ingredients and it does look daunting but give it a try. It’s not difficult and it will taste incredible! And it looks so good doesn’t it! If there are any leftovers they make a great breakfast too!

INGREDIENTS:

2 cups of egg substitute (I use the plain but you can substitute a flavored one if you like. )

1 cup chopped cooked chicken (leftover chicken is great for this)

1 cup fresh bean sprouts (A few big handfuls is good)

½ cup shredded carrots

¼ pound shiitake mushrooms, stemmed and thinly sliced (I used canned because the fresh were too expensive)

1 cup baby bok choy, shredded

1 8-ounce can water chestnuts, drained and finely chopped

1 bunch scallions, white and green parts, thinly sliced on an angle

1 inch fresh ginger root, peeled and grated, plus 2 thin slices

2 large cloves garlic, grated or minced

salt and pepper

1 tablespoon cornstarch

1 cup fat-free chicken stock or broth

¼ cup tamari (aged soy sauce, use regular low-sodium if you can’t find)

1 teaspoon hot sauce (more if you like a spicier sauce)


DIRECTIONS:

1. Preheat a griddle pan over medium heat and brush it with some olive oil.

2. In a large mixing bowl pour in the egg beaters, chicken, bean sprouts, carrots, mushrooms, bok choy, water chestnuts, scallions, grated ginger and garlic. Season with salt and pepper and mix until completely combined.

3. Using a large mixing spoon, drop about ½ cup of the mixture onto the preheated and oiled griddle. Cook the pancakes about 2-3 minutes on each side,until golden. (Careful flipping them, it’s a little tricky. Well it was for me anyway!)

4. In the meantime, combine the cornstarch with a splash of chicken broth/stock to dissolve it. Place the rest of the stock/broth, tamari, cornstarch, hot sauce and sliced ginger in a small pot. Bring to a boil and stir until thickened for about 3 minutes or until you can coat a spoon with it. Remove the sliced ginger and remove from heat.

5. Serve 2 pancakes per person with gravy poured over the top.

Serves 4

Tuscan Style Pumpkin-White Bean Soup

This is a favorite soup in our house. It is hearty and rich and full of fiber. It is enough for a meal in itself. It is also a great soup if you are watching your weight. The fiber will help big time. Pumpkin is so versatile and most people just think of pumpkin pie when cooking with it. I use garbanzo beans in my recipe but you can also use white cannellini beans or any other white bean. I also use one of those hand-held immersers (or boat motors as we call them) to mix/blend the ingredients rather than a blender. It’s easier for me. But feel free to use a blender. The richness and creaminess of this soup comes from the beans. There is no milk or cream added which makes it so much healthier for you! So make a pot and enjoy!

Tuscan Style Pumpkin-White Bean Soup

INGREDIENTS:

olive oil cooking spray or just enough olive oil to coat bottom of large pot

1 medium onion, coarsely chopped

15 oz. canned pumpkin

3 ½ cups fat-free chicken broth

15½ oz. can garbanzo beans (or whatever size can is closest), rinsed and drained

¼ teaspoon ground oregano

1/8 teaspoon salt, or to taste

1/8 teaspoon black pepper, or to taste

6 tablespoons grated Parmesan cheese

DIRECTIONS:

1. Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.

2. Stir in pumpkin, broth, beans and oregano; simmer for 8 minutes.

3. With an immerser* blend soup until smooth.  Be careful as it may splatter. You can leave a few of the beans whole if you like also. Season with salt and pepper.

4. Serve with ladle and top with 1 tablespoon parmesan cheese.

Serves 6 (1 cup servings)

*If you wish to use a blender transfer soup in batches being careful not to overfill the blender. Return to pot and reheat.

**Coming next Monday: Layered Salad!

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