Friday, January 29, 2010
Tuesday, January 26, 2010
Sunday, January 24, 2010
Friday, January 22, 2010
Tuesday, January 19, 2010
Friday, January 8, 2010
ok...so I found 1 word for my 2010 challenge...which is FAITH...what is your 1 word? I am going to have my word customized on a necklace to wear all year (posted below) you can get one done here: http://www.etsy.com/shop/rhbdesigns
Monday, January 4, 2010
2 tbsp. reduced-sodium or lite soy sauce
1 1/2 tbsp. rice vinegar
2 tsp. Splenda No Calorie Sweetener (granulated)
1/2 tbsp. cornstarch
1 tsp. red chili sauce, or more to taste
8 oz. raw boneless skinless lean chicken breast, cubed
3/4 cup mushroom chunks
3/4 cup bell pepper chunks (red and/or green)
1/2 cup chopped celery
1/2 cup chopped onion
1 tsp. minced garlic
1/4 cup sliced & halved canned water chestnuts, drained
1 tbsp. chopped dry-roasted unsalted peanuts
Salt, black pepper, red pepper flakes, to taste
To make the sauce, combine 2 tbsp. cold water with soy sauce, vinegar, Splenda, cornstarch, and chili sauce. Stir until all ingredients have dissolved. Set aside.
Spray a large skillet or wok with nonstick spray, and bring to medium-high heat. Add chicken, mushrooms, bell peppers, celery, onion, garlic, and 2 tbsp. water. Stirring occasionally, cook for about 5 minutes, until chicken is almost fully cooked but still tender.
Add water chestnuts and peanuts to the skillet/wok. Raise heat to high, give sauce a stir, and add it to the skillet/wok as well.
Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, black pepper, and red pepper flakes. Enjoy!
MAKES 2 SERVINGS
Reduce heat to low and simmer for about 4 minutes, until liquid thickens. Remove pot from heat and cover to keep sauce warm.
In a large bowl, whisk together egg substitute and remaining 1 tsp. soy sauce until slightly fluffy. Set aside.
Bring a large skillet sprayed with nonstick spray to medium heat. Add onion, bean sprouts, mushrooms, and garlic. Stirring occasionally, cook for about 3 minutes, until veggies soften slightly.
Add shrimp to the skillet. Continue to cook and stir until veggies are soft and shrimp are opaque, about 2 minutes.
Transfer contents of the skillet to the bowl with the egg mixture. Add chicken and scallions to the bowl, and stir well.
Remove skillet from heat and re-spray well with nonstick spray. Return to the stove and raise heat to medium-high.
Working in batches, add evenly spaced heaping 1/4 cups of the mixture to the skillet to form small pancakes (about 10 total), using a spatula to help the pancakes take shape. Removing and re-spraying the skillet between batches, cook pancakes until golden brown and cooked through, about 1 - 2 minutes per side.
Serve pancakes smothered in warm sauce. Mmmmm!
MAKES 2 SERVINGS
One of my New Year resolutions is to organize my freezer and make a menu plan for our meals so that we can cut down on food costs and spoilage :) I found these really cool labels on the Martha Stewart website and thought I would share it with you....you can get these printable labels here: