Apricot Beef Stir Fry

I'm making an effort to have my family eat better and add more vegetables to our diet. Since Chinese food is always a big hit in our house I thought this recipe would be a hit- and it was! Because it uses frozen stir-fry vegetables it's quick, too! I've made this a couple of times now and it gets a big thumbs up from my girls. The leftovers also reheat really nicely for lunch the next day.

Recipe from Taste of Home Comfort Food Diet Cookbook.

Ingredients

1 t cornstarch
1/4 c cold water
1/2 c apricot preserves
2 T reduced sodium soy sauce
1/2 t minced garlic (though I used more as we like garlic!)
1/4 t salt
1/4 t crushed red pepper flakes
1 lb boneless beef sirloin steak, sliced thin
1 T canola oil
1 pkg (16 oz) frozen asparagus stir fry vegetable blend

Directions

In a small bowl whisk cornstarch and cold water until smooth. Stir in preserves, soy sauce, garlic, salt & red pepper flakes. Set aside.

In a large skillet or wok stir fry beef in oil until no longer pink. Remove and keep warm. In the same pan stir fry vegetables according to package directions. Return beef to pan. Stir apricot mixture and add to beef mixture. Cook and stir until slightly thickened. Serve over rice.

1 c of beef mixture is 309 calories (not including rice)


Disclosure: I am an Amazon.com affiliate so if 10 of you click on the link and buy the book I may make enough money to buy another bag of frozen stir fry vegetables!

Lime Chicken Tacos

I've been trying to eat healthier. Really, I have. But sometimes you really just want "comfort food"- good, filling food that doesn't scream "DIET!" I've been trying recipes from the Taste of Home Comfort Food Diet Cookbook for a while now and this is one of my favorites.

Not only is it great for tacos, but it makes a nice chicken taco salad and chicken nachos. It reheats nicely for lunch the next day and, because it's cooked in the slow cooker I classify it as quick and easy. The entire family loves this recipe!

Makes 12 Servings Time: Prep: 10 min. Cook: 5-1/2 hours (or 2 1/2- 3 if cooked on high)

Ingredients

* 1-1/2 pounds boneless skinless chicken breasts
* 3 tablespoons lime juice
* 1 tablespoon chili powder
* 1 cup frozen corn
* 1 cup chunky salsa
* 12 flour tortillas (6 inches), warmed
* Sour cream, shredded cheddar cheese and shredded lettuce, optional

Directions

* Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours (or 2 1/2-3 hours on high) or until chicken is tender.
* Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa.
* Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.


Nutrition Facts: 1 taco (prepared with fat-free tortillas; calculated without sour cream and cheese) equals 148 calories, 2 g fat (trace saturated fat), 31 mg cholesterol, 338 mg sodium, 18 g carbohydrate, 1 g fiber, 14 g protein. Diabetic Exchanges: 2 very lean meat, 1 starch.

Disclosure: I am an Amazon affiliate. If 10 of you happen to buy this cookbook using the link to the left I may make enough money to buy some sour cream for my tacos.

A Tiny Bite of "Me Time"

This is a Sponsored Post written by me on behalf of Dove Ice Cream. All opinions are 100% mine.

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Chicken Tikka Masala

I love to expose my girls to new flavors and cuisines. And, thankfully, they try new foods without protest. Because this dish was served with rice the girls thought it was Chinese- a favorite in our house. Trying to explain that it is an Indian influenced meal.... Well, I'll save that for another day.

The only change I have made in this recipe is to cut the curry paste in half- 2T was just a bit spicy for the girls.

Recipe from Good Housekeeping. Serves 4.

Ingredients
* 1 cup(s) basmati rice
* 1 tablespoon(s) vegetable oil
* 1 medium (6 to 8 ounces) onion, chopped (I use dried onion flakes)
* 2 teaspoon(s) grated, peeled fresh ginger
* 1 clove(s) garlic, crushed with press
* 2 tablespoon(s) Indian curry paste (this makes the dish quite hot- I cut it in half when I am serving this to the girls)
* 1 1/4 pound(s) skinless, boneless chicken-breast halves, cut into 1-inch chunks
* Salt and pepper
* 1 cup(s) (from 15-ounce can) crushed tomato
* 1/2 cup(s) half-and-half or light cream
* 1/4 cup(s) loosely packed cilantro leaves, chopped, plus additional for garnish

1. Prepare rice as label directs.
2. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion and cook 6 minutes, stirring frequently. Add ginger, garlic, and curry paste; cook 3 minutes longer.
3. Add chicken, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper and cook 2 minutes or until no longer pink on the outside, stirring occasionally. Add tomato; cover and cook 3 to 4 minutes longer or until chicken just loses its pink color throughout.
4. Uncover and stir in half-and-half and cilantro. Spoon rice into 4 shallow bowls; top with chicken mixture and garnish with chopped cilantro.


Nutritional Information
(per serving)
Calories 430
Total Fat 13g
Saturated Fat 4g
Cholesterol 93mg
Sodium 685mg
Total Carbohydrate 42g
Dietary Fiber 6g
Sugars --
Protein 39g
Calcium --