Chicken stir fry

Chicken cabbage stir fry

1 c. long-grain white rice

1 tbsp. canola oil

1 clove garlic

1 lb. skinless, boneless chicken

3 green onions

1 medium red pepper

1/2 small head green cabbage

1 c. reduced-sodium chicken broth

2 tbsp. reduced-sodium soy sauce

1 tbsp. cornstarch

2 tsp. grated peeled fresh ginger or 1/8 tsp dry

Prepare rice as label directs.

Meanwhile, in 12-inch nonstick skillet, heat oil and garlic over medium-high heat until hot. Add chicken and green onions, and cook 5 to 6 minutes, or until chicken is well browned and loses its pink color throughout, stirring frequently. Transfer mixture to medium bowl.

To same skillet, add red pepper, cabbage, and 1/4 cup chicken broth; stir to combine. Cover skillet and cook vegetables over medium heat about 5 minutes until tender-crisp, stirring occasionally. Transfer vegetables to bowl with chicken.

Meanwhile, in cup, stir soy sauce, cornstarch, ginger, and remaining 3/4 cup broth.

Add broth mixture to skillet and heat to boiling over high heat; boil 1 minute. Remove skillet from heat and stir chicken and vegetables into broth mixture. Serve with rice.

Tomato Bisque

CREAMY TOMATO BISQUE

     Just like AppleBees

3 tablespoons olive oil

1/2 cup onions, chopped

1 tsp minced garlic

2 (28-ounce) can crushed or diced tomatoes

3 cups good-quality chicken stock

Salt

black pepper
1/3 cup sugar

1/4 tsp dried oregano

2 tsp parsley

1/3 cup fresh basil or 1 Tbls dried

3/4 – 1 cup heavy cream

Shredded parmesan cheese and croutons, for garnish

Heat 1 teaspoon of olive oil in a large saucepan over medium heat and then add onion and garlic and saute' for about 1 minute.

Add crushed tomatoes and chicken broth and bring mixture to a boil, then reduce heat and simmer for 20 minutes. Turn off the heat and let mixture cool, uncovered, for 30 minutes to up to 1 hour.

 

 Pour approximately half of the tomato mixture into a blender. Put the lid on the blender and hold it down with a dish towel. Mixture may still be hot and you don't want the lid of the blender to pop off.

 Blend on high speed for about a minute, pour the mixture into a large bowl or pitcher, then add the rest of the mixture to the blender and blend on high speed for a minute.

 Pour all of the pureed tomato mixture back into the saucepan and then add the remaining ingredients.

Bring the soup back up to a bubble then reduce heat and simmer for 20 minutes.

Garnish of 3 or 4 croutons on top and a sprinkling of shredded parmesan cheese.

** Note- be careful of what brand of canned tomatoes you use. Use one you know is good.   

Low Carb pancakes

4 eggs

1/2 cup ricotta cheese (you can use part skim)

1/4 cup vanilla whey protein powder 

1/2 tsp baking powder

pinch salt

Optional: 1/2 tsp vanilla liquid stevia

coconut oil for frying or canola oil

Add all ingredients to a blender or whisk together by hand.

Heat coconut oil in a skillet on medium high heat. I use canola oil.

Use 1/4 cup to measure batter for each pancake.

Free form pancakes or use an english muffin mold in skillet to form pancakes.

Allow to cook 2-3 minutes on one side or until you see bubbles forming around edges and center. Flip and cook 1-2 minutes more on other side.

 Makes a total of 8 pancakes, serving size is 2.