*** A WORD FROM THE KITCHEN ***Happy New Year to everyone! We've had our share of the flu
over the holidays and with the deep freeze happening here
I'm hoping all the germs get themselves gone now! Here's
to health to all in this year and long beyond ;o)
We are looking forward to some snow though the sleds and
are all set. We found some good hills last year and the
kiddos and I will be on the look for more. One of the great
things about living in the Midwest is the variety of seasons...
once you've had enough of one it's time to change again.
Whether it is freezing or 90 degrees and you're chillin' in
some hot weather I think you'll just love today's recipe for
BASIL CHICKEN. Serve over a bed of your favorite rice and
...now that's nice!
Enjoy!
Marzee
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RECIPE: BASIL CHICKEN STIR FRY*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
INGREDIENTS:
1 pound boneless skinless chicken breast
1 green bell pepper, seeded and sliced
1 tablespoon fish sauce
2 tablespoons fresh basil, sliced
1 jalapeno pepper, seeded
2 cloves garlic
1 onion, sliced
1 red bell pepper, seeded and sliced
1 tablespoon oil
DIRECTIONS:
Heat wok, add tablespoon oil and chicken. Stir-fry
until chicken is almost done. Puree 2 slices onion,
2 slices bell peppers, 2 cloves garlic, jalapeno,
1 tablespoon oil in blender or food processor. Add
pureed mixture from food processor to wok. Stir for
one minute. Add rest of peppers and onions. Stir-fry
two minutes. Add rest of ingredients and stir-fry one
minute. Soy sauce or small amount of salt can be
substituted for fish sauce. Serve over steamed rice.
Yield: 4 Servings
Nutrition Facts
Amount Per Serving: Calories 213 - Calories from Fat 62
Percent Total Calories From: Fat 29%, Protein 55%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 7g,
Saturated Fat 1g, Cholesterol 77mg, Sodium 71mg, Total
Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 29g,
Vitamin A 2418 units, Vitamin C 83 units, Calcium 0 units,
Iron 1 units
Category: Chicken, Low Fat
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MARZEE'S CORNER*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
LOW FAT COOKING TIP:You can successfully saute vegetables, etc., in 1
teaspoon or less of oil in a non-stick pan. I keep
olive oil in a pump bottle and in a spray bottle by
my stove. For sauteeing, approximately three pumps
is a teaspoon of oil, then use a pastry brush to
spread the oil in the pan. If you just need to coat
the pan lightly with oil, use the spray bottle or a
pastry brush to apply oil. Use these methods for
sauteing rather than coating the pan with a cooking
spray, since the lecithin in the cooking sprays burns
easily, and it is impossible to get the pan hot enough
for a good saute without burning the spray.
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