Tuesday, April 17, 2012

Light and Lemony Chicken

  3 cups hot cooked rice

  2/3 cup fat free chicken broth
  1 t. lite soy sauce
  1 t. grated lemon peel
  1/4 cup lemon juice
  1 T. sugar
  1 T. cornstarch
  Dash pepper

  4 boneless, skinless chicken breast halves, cut into bite-sized strips
  8 green onions, cut into 1-inch pieces
  1 lb. fresh asparagus spears, trimmed, cut into 1-inch pieces (3 cups)
  2 cups frozen baby cut carrots

1. While rice is cooking in a small bowl, combine all sauce ingredients; mix well. Set aside.
2. Spray large nonstick skillet or wok with nonstick cooking spray. Heat over high heat until hot. Add chicken and onions; cook and stir until chicken is lightly browned and no longer pink.  Remove skillet from heat; place chicken and onions on a plate.
3. Spray skillet again with cooking spray. Heat over high heat about 1 minute. Add asparagus and carrots; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
4. Return chicken and onions to skillet. Stir sauce well; pour over chicken and vegetables. Cook and stir just until sauce thickens.  Serve over rice.

Yield: 4 servings.


I know I save money when I plan my menus out in advance, and after this post I have been trying extra hard to be organized and plan ahead!  I did my shopping today and spent about $60 less than my average bill before I was being super careful and it felt like I purchased more groceries.  Probably because I bought a LOT of fresh vegetables. 

I have also been struggling to lose this last bit of belly fat from my 9lb 6oz baby boy.  I have been blessed with a high metabolism, but apparently having a giant baby and being in my 30s has caused a bit of a problem.  So I am wanting to start eating a bit healthier and see if that does the trick.  My sister-in-law gave me a cookbook before I got married, "Pillsbury Fast and Healthy Cookbook".  I've used it a couple times over the years, but not much.  I pulled it out the other day and found a lot of yummy-looking meals that I'm going to try.  Here they are in no particular order:

Rio Grande Beef Salad

Easy Vegetable Minestrone

Light & Lemony Chicken (I can't find this one online, I'll post the recipe separately)

Chicken and Snow Pea Pasta

Presto Chicken Primavera Potatoes (we've had these before...yum!)

Glazed Chicken over Couscous Pilaf

Turkey Meatballs in Light Tomato Sauce

Easy Steak Sandwiches

Sweet 'n' Spicy Meat and Potato Loaves (we've had these before...yum!)

Hooray!  I'm excited to try these out!  Let me know if you try any of them!

Sunday, February 26, 2012

Menu for the Week of 2/27/12

I wish I could be more consistent with this - but life gets in the way.  Here is my menu for the week:

Monday - Pan-Fried Tilapia
Tuesday - Tamales, spanish rice, refried beans
Wednesday - Tomato-Basil Parmesan Soup (Crock pot recipe!)
Thursday -  Spaghetti w/ Meatballs
Friday we are headed up to Shaver for the weekend with friends, so I don't have to plan dinner! :-)

Busy Mom Chili

I've never been a huge fan of chili, but this recipe is yummy!  It is very mild, and more importantly, fast and easy!  I got the recipe from my sister, who got it from a book by Anita Stansfield.

Brown 1 lb. ground beef with minced onion and garlic to taste.  Drain grease and add:
1 - 28 oz. can tomatoes with liquid
1 t. celery salt (onion salt or garlic salt will also work)
1 T. chili powder
1 t. sugar
1 t. Worcestershire sauce
1 - 27 oz. can kidney beans, drained (I don't like kidney beans so I used red beans - yum)
1 - 8 oz. can tomato sauce

Simmer 1 hour. 

I love barley - so I added a cup of barley to mine as well.  (if you choose to do this, follow the directions on the package and cook the barley first). I also sprinkled cheese on top of each serving and served with corn bread.  Delicious!