Tag: recipe

Spring Stir Fried Chicken with Sugar Snap Peas and Carrots

Spring vegetables and chicken breast strips sauteed with fresh ginger, lime juice, and a touch of soy sauce for a quick weeknight meal.

I love making stir fries for dinner, what’s better than throwing veggies and protein into a wok and having dinner ready in minutes.

Honestly, when I make a stir fry, I usually use whatever vegetables I have on hand (great way to clean out the refrigerator). You can serve it as is or over brown rice, quinoa, noodles, whatever! I love the crunch of the sugar snap peas with the chicken, and my daughter loves crunching on them raw while I’m cooking.

This is super quick, so if you plan on making a starch with this, start that first. I finally got around to using Jaden’s rice bran oil[1] which is made from the
outer layer of the rice kernel where all of the nutrients are found, is high in antioxidants and is perfectly suited for high-heat wok cooking. Of course, you can use another oil that has a high smoke point such as sesame, canola, or grape seed.

This is under 200 calories, Weight Watchers friendly at 5 points, gluten-free, low-carb, clean and can easily be adapted for Paleo.

Paleo note: For those of you who are on a Paleo diet, replace the cornstarch with arrowroot, rice oil with coconut oil and the soy sauce with coconut liquid aminos.

Spring Stir Fried Chicken with Sugar Snap Peas and Carrots
gordon-ramsay-recipe.com
Servings: 4 • Size: just under 1 cup • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 179 • Fat: 5.6 g • Carb: 7 gFiber: 2 g • Protein: 27 g • Sugar: 1.5 g
Sodium: 238 mg • Cholest: 0 mg

Ingredients:

For the sauce:

  • 1 tbsp low sodium soy sauce (or Braggs Liquid Aminos or Tamari for GF)
  • 1 tbsp fresh lime juice
  • 2 tbsp water
  • 1 tsp cornstarch

For the Stir Fry:

  • 1 lb skinless, boneless chicken breast, sliced thin
  • salt, to taste
  • 1 tbsp rice bran oil[2], or canola
  • 2 tsp fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup sugar snap peas
  • 1 cup carrots, sliced diagonally
  • scallions for garnish

Directions:

Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.

Season chicken lightly with salt. Heat a large wok over high heat. When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.

Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.

Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute. Serve immediately and top with fresh scallions.

References

  1. ^ Jaden’s rice bran oil (www.amazon.com)
  2. ^ rice bran oil (www.amazon.com)

Grilled Chicken with Black Bean Mango Salsa

Grilled chicken breast, seasoned with cumin and spices and topped with a fresh salsa made with sweet mango, protein-rich black beans and lots of lime and cilantro for flavor.

Let’s face it, grilled chicken can be pretty boring, but not if you serve it with this zesty salsa. You may want to even make this salsa on it’s own, it makes a fantastic dip if you serve it with chips – seriously good! Sometimes, I even throw in some diced avocado – yum!

This is perfect to make for a weeknight dinner, it’s quick and light, high in fiber, protein, and gluten-free.

Grilled Chicken with Black Bean Mango Salsa
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 oz chicken, 2/3 cup salsa  • Old Pts: 5 • WW Points+: 6 pt
Calories: 261 • Fat: 6 g • Carb: 24 g • Fiber: 5 g • Protein: 30.5 g • Sugar: 8 g
Sodium: 71 mg (without salt) • Cholest: 0 mg

Ingredients:

  • 16 oz (2) boneless skinless chicken breasts, trimmed, sliced in half lengthwise
  • salt and fresh cracked pepper, to taste
  • 3 cloves minced garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • juice of 1 lime

For the Black Bean Mango Salsa (makes about 2 1/2 cups):

  • 1/4 cup red onion, chopped
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • salt, to taste
  • 1 cup black beans, rinsed and drained
  • 1 ripe mango, peeled and diced
  • 1/4 cup fresh cilantro, minced
  • 1 jalapeño, chopped (keep seeds if you want it spicy)

Directions:

Season chicken with salt and pepper and place in a large non-reactive bowl with remaining ingredients, toss well to coat and refrigerate at least 1 hour.

In a medium bowl, combine the red onion, lime juice, olive oil and season with salt, to taste. Mix well then combine with the remaining ingredients; refrigerate until ready to serve.

Heat the grill or a grill pan to medium high, discard the chicken marinade and grill the chicken breasts about 3 minutes on each side, or until the center is cooked through. Transfer to a cutting board and slice the chicken on the bias. Serve the sliced chicken topped with mango black bean salsa.

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Chewy Chocolate Chip Granola Bars

Chewy Chocolate Chip Granola Bars

by Pam on January 10, 2013

My daughter had a friend come over after school for a play date and I wanted to make them something special to eat for their snack. I was thinking about making cookies but I didn’t want to load them up with so much butter & sugar. I decided on granola bars when I found this recipe on Tracey’s Culinary Adventures[1] that looked quick and easy to make. They were a big hit with both girls and my son too.

Coat an 8-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides to lift the bars out easily afterward. Coat the parchment with cooking spray.

Add the brown sugar, honey, and butter to a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar has dissolved. Bring the mixture to a simmer then reduce the heat to low and continue to cook for 1 more minute. Turn off the heat under the pan and stir in the vanilla extract.

Mix the oats and rice cereal together in a bowl until well combined. Pour the melted butter mixture over the oats & rice then stir with a rubber spatula until well combined. All of the dry ingredients should be moistened. Pour the mixture into the prepared baking pan. Spread in an even layer and press hard to make sure the mixture is compacted so the bars don’t turn out crumbly. Sprinkle the chocolate chips over the top of the mixture and lightly press down on them with the spatula so they stick to the granola mixture.

Allow to set for at least 2 hours or into the refrigerator for 30 minutes to speed things up. Use the parchment handles to lift out then cut into bars. Individually wrap the granola bars with plastic wrap and store at room temperature.

 



Print[2]

Save[3]



Chewy Chocolate Chip Granola Bars




Yield: 8-10 granola bars

Prep Time: 5 min.

Cook Time: 5 min.



Ingredients:

2 cups of quick cooking oats
1 cup of crispy rice cereal
1/3 cup of brown sugar
1/4 cup of honey
4 tbsp butter
3/4 tsp vanilla
4 tbsp mini chocolate chips

Directions:

Coat an 8-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides to lift the bars out easily afterward. Coat the parchment with cooking spray.

Add the brown sugar, honey, and butter to a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar has dissolved. Bring the mixture to a simmer then reduce the heat to low and continue to cook for 1 more minute. Turn off the heat and stir in the vanilla extract.

Mix the oats and rice cereal together in a bowl until well combined. Pour the melted butter mixture over the oats & rice then stir with a rubber spatula until well combined. All of the dry ingredients should be moistened. Pour the mixture into the prepared baking pan. Spread in an even layer and press hard to make sure the mixture is compact so the bars don’t turn out crumbly. Sprinkle the chocolate chips over the top of the mixture and lightly press down on them with the spatula so they stick to the granola mixture.

Allow to set for at least 2 hours or place into the refrigerator for at least 30 minutes to speed things up. Use the parchment handles to lift out then cut into bars. Individually wrap the granola bars with plastic wrap and store at room temperature for up to 5 days.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tracey’s Culinary Adventures

 

References

  1. ^ Tracey’s Culinary Adventures (traceysculinaryadventures.blogspot.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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