Thursday, June 18, 2009

guest blogger: pork lo mein

Guest Blogger: Coco Kapusta (My mom!)
My mom tried this new recipe out, and wanted to share it with you all! She even made it for me last weekend, so I could try it first before I blogged it (awwwww!) This was fantastic! We hardly eat pork, because we are always making chicken dishes. But I am definitely going to make this for Chad soon....I bet it would be great for leftover's too! It uses whole wheat linguini noodles, and lite-soy. Better yet it is a Weight Watcher's recipe too! I know you will love it, my dad is obsessed...enjoy ;)

~8 oz. lean pork tenderloin, cut in thin 1/4-inch-wide strips
~3 tbsp low-sodium soy sauce, divided
~1 tbsp. minced garlic

~2 tbsp. ginger root, fresh, minced
~8 oz. uncooked linguini (she used Barilla whole wheat linguini)
~1/8 tsp. table salt, or to taste (for cooking pasta)
~1/2 cup(s) carrot(s), thinly sliced
~1 tsp. canola oil
~4 oz button mushrooms, or shiitake mushroom caps, sliced
~1/2 cup(s) reduced-sodium chicken broth
~1 tsp. toasted sesame oil
~1/3 cup(s
) scallion(s), sliced

In a medium bowl, toss pork with 2 tablespoons of soy sauce, garlic and ginger; let stand 20 minutes.
Meanwhile, cook linguini in a large pot of lightly salted water according to package direction; add carrots to pot 5 minutes before linguini will be done. Drain; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat; add mushrooms and pork. Increase heat to high; stir-fry until mushrooms release their liquid and become lightly browned, and pork is cooked through, about 6 minutes.

Add drained linguini and carrots, broth, remaining tablespoon of soy sauce and sesame oil to skillet; toss over low heat until combined. Remove from heat and stir in scallions; serve immediately. Yields about 1 1/4 cups per serving.

Value: 7
Servings: 4
Preparation Time: 20 min
Cooking Time: 20 min

refreshing summer drink!

Yummmm! I was trying to find something refreshing to drink to go with the asparagus we had some cranberry juice in the fridge. I just wanted to share this easy drink, which you prob already have in the fridge! It beats plain old water with dinner ;)

~sugar free cranberry juice
~lemon slice

Tuesday, June 16, 2009

chicken + asparagus stir-fry

We had some left over aspargus that we needed to cook from the weekend...+ chicken, obviously ;) So I googled chicken & asparagus and found this....perfect!! It was soooo yummy! I loved the lemony flavor it gave to the aspargus!

~3 tbsp reduced-sodium soy sauce
~3 tbsp fresh lemon juice
~1 tsp grated lemon zest
~1 tsp cornstarch
~3/4 pound chicken breasts, cut into strips
~1 tbsp canola oil
~2 garlic cloves, finely chopped
~4 scallions, cut into 1-inch diagonal pieces
~1/2 pound asparagus, cut into 1-inch diagonal pieces
~1 carrot, julienned
~long grain rice (We like Basmati rice)

In a glass dish, stir together soy sauce, lemon juice and zest, and cornstarch. Add chicken pieces and coat well with marinade. Cover and refrigerate for 15-30 minutes.
Heat oil in a large nonstick skillet. Add garlic and fry until softened. Reserving the marinade, add chicken followed by the scallions, asparagus and carrots. Stir-fry for 3-4 minutes, until chicken is no longer pink.

Add marinade and cook until sauce is slightly thickened, about 1 minute. Serves 4.

Per Serving: Calories 160, Calories from Fat 40, Total Fat 4.6g (sat 0.8g), Cholesterol 49mg, Sodium 461mg, Carbohydrate 8.1g, Fiber 2g, protein 22g

Friday, June 5, 2009

chicken kabobs

These were soooo easy! We wanted to make something simple tonight & we already had some chicken we cut up some veggies & threw these on the grill ;)

~1 lb. chicken breast strips; cut into bite size pieces
~assorted veggies; ie. onions, green pepper, tomatoes, etc.
~lime juice
~ground black pepper to taste
~lemon pepper seasoning (or your own fav seasonings) to taste
~olive oil cooking spray

Cut veggies & chicken into bite size pieces. Season chicken with ground pepper & seasonings.

Place veggies on kabob stick. Spray pieces with olive oil spray. Place kabobs on grill & splash some lime juice over chicken & veggies. (We also added beer) Turn kabobs & add more lime juice. Cook until chicken is no longer pink.