Chicken Stir -Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts…..

Dinner Tonight: Chicken Stir -Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms






Just a cup of Bigelow Decaf Green Tea this morning for Breakfast. This morning Mom had some errands to run so I drove. We first went to Jungle Jim's International Market, love shopping there! Then I took her to the local shopping mall. Back home not much else going on. For Dinner tonight its Chicken Stir -Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms.

To make the Stir – Fry I’ll need; Chicken, 1 package Hakubaku Organic Japanese Wheat Noodles, 1 can Whole Baby Carrots (drained), 1 small can Del Monte Cut Green Beans (drained), Sliced Water Chestnuts (drained), 1 can of Bean Sprouts (drained), 1 can Stir-Fry Mushrooms (drained), Chow Mein Noodles, Kikkoman Less Sodium Soy Sauce, and Extra Light Olive Oil. You can use Beef, Pork, or Shrimp instead of the Chicken. All will work great!





I'm using the leftover Chicken from last night's Perdue Whole Roaster. Pulled all the leftover meat and this was my Chicken for the Stir-Fry. Next I grabbed a large nonstick skillet and sprayed it Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil and heated the pan on medium heat. When heated I added my Pulled Chicken, Carrots, Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms. Stirred until mixed then added the Kikkoman Soy Sauce, you add this according to your taste. Stirred and heated everything until heated through. Removed it from the heat and covered it.


Next I boiled my Udon Noodles. I used a large pot and filled it 1/2 way with water. Heated the water to boiling and added my Noodles. Stirring, and cooked for 4 minutes. Drained them and added them to the Stir – Fry Skillet. Stirred until mixed and served! This hit the spot for Dinner! Topped a bowl of the Sir – Fry with some Chow Mein Noodles. Had a Diet Dr. Pepper to drink. For Dessert/Snack tonight a bowl of Skinny Pop – Pop Corn along with a Diet Dr. Pepper to drink.







Kikkoman Less Sodium Soy Sauce

Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy Sauce. However, after the fermentation process is completed, approximately 40% of the salt is removed. Although there is less sodium in Less Sodium Soy Sauce, all the flavor and quality characteristics remain because it is aged before extracting the salt. However, to maintain this full flavor, we recommend using it during the latter stage of cooking in braising sauces, soups and stews, vegetables or stir-frys.

Ingredients
WATER, WHEAT, SOYBEANS, SALT, LACTIC ACID, SODIUM BENZOATE; LESS THAN 1/10 OF 1% AS A PRESERVATIVE.

http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10102

Kitchen Hint of the Day!

When making Stir-fry in your Wok........



Cook the meat first and take it out of the pan, to be added again at the end. This will allow you to cook the vegetables without overcooking the meat. Cook thicker and harder vegetables first, since they take longer. For example, tomatoes or thin slices of garlic will burn while sturdy carrots and broccoli are taking their time getting tender.

Healthy Asian Noodle Recipes

From the EatingWell website and Magazine its Healthy Asian Noodle Recipes. Delicious and Healthy Asian Noodle Recipes like; Cabbage Lo Mein, Spicy Thai Noodles, and Black Bean Clams with Two Noodles. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!   http://www.eatingwell.com/

Healthy Asian Noodle Recipes

Find healthy, delicious Asian noodle recipes, from the food and nutrition experts at EatingWell.


Cabbage Lo Mein
Jam-packed with a colorful medley of vegetables, this classic noodle dish relies on a bold sesame-soy sauce to tie all the flavors and textures together.........


Spicy Thai Noodles
Sauces made with heavy creams are loaded with calories and saturated fat. This recipe uses a peanut sauce that has all the richness of a cream sauce but with heart-healthy fats instead. Be careful—if using a store-bought sauce, check the ingredients list for added sugars!........


Black Bean Clams with Two Noodles
Zucchini noodles and shelf-stable stir-fry noodles combine for a hearty portion in this healthy stir-fry recipe. Chinese fermented black beans (they're actually soybeans) lend a salty and savory backbone to this quick veggie-filled entree. They're pungent, so a little goes a long way. Find them at Asian grocery stores, well-stocked supermarkets and online.........



* Click the link below to get all the Healthy Asian Noodle Recipes
http://www.eatingwell.com/recipes/19705/ingredients/pasta-noodle/noodle/asian/

Kitchen Hint of the Day! .

When using a Wok.......


Always let the pan heat for a few minutes before putting ingredients in it. Two or 3 tablespoons of any vegetable oil is all you need, and give the oil at least a minute to heat up, too. Wok on!

5-Ingredient Chicken Recipes

From the EatingWell website and Magazine its 5-Ingredient Chicken Recipes. Delicious and Healthy 5-Ingredient Chicken Recipes like; Stir-Fried Spicy Chicken Tenders, Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, and Creamy Chicken and Mushrooms. Find these recipes and many more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

5-Ingredient Chicken Recipes
Healthy chicken recipes for an easy weeknight meal.

Stir-Fried Spicy Chicken Tenders
A bag of frozen peppers and onions can be a quick start to a stir-fry; here, it's combined with almost fat-free chicken tenders for a speedy dinner. Serve this dish with warm polenta rounds or brown rice...........


Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots..........


Creamy Chicken and Mushrooms
Whether you scored wild mushrooms at the farmers' market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes............



* Click the link below to get all the 5-Ingredient Chicken Recipes
http://www.eatingwell.com/recipes/22198/ingredients/meat-poultry/chicken/main-dish/5-ingredient/

Leftovers - Stir-Fry Shrimp with Soba Noodles

Dinner Tonight: Leftovers - Stir-Fry Shrimp with Soba Noodles





For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker's Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Around 11:00 a

Social Worker came over for a couple of hours to discuss options on where we can place Dad for his fianal days. We did everything we could to keep him home with us but the Dementia is starting to take over. He's been seeing things and people that are not there. He screams a lot and refuses to do what we ask of him to do to help himself. We are so sad but it's going to be for the best. For Dinner tonight Leftover Stir-Fry Shrimp with Soba Noodles. It's been a very stressful day so I'm glad I had Leftovers to reheat. I've left the original post from yesterday, for ingredients and directions, below. Enjoy all!





To make this dish I'll be using; a package of KAME Soba Stir-Fry Noodles, a bag of Meijer Frozen

Large Raw Shrimp, a can of Reese Sliced waterChestnuts, La Choy Beans Sprouts, a small can of Del Monte Cut Green Beans, a can of Kroger Whole Carrots, 1 tsp minced Garlic, 1 tsp sugar (Splenda Sugar), McCormick Grinders of Sea Salt and Peppercorn Medley, Kikkoman Less Sodium Soy Sauce, and La Choy Rice Noodles (for topping and optional).










To prepare it, I started by preparing the Baby Carrots. I boiled them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.





In a separate skillet I prepared the Soba Noodles. Using a medium size skillet, I added 1/2 Tbsp. of
Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.











Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil (cooking on medium high) along with the Butter, Baby Carrots, Cut Green Beans, Water Chestnuts

and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 minute, stirring it often. Then I added the skillet of Soba Noodles on top of everything, stirring till mixed. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really love the KA*ME Udon Stir Fry Noodles, they taste so fresh! For Dessert/Snack tonight a bowl of Skinny Pop  - Pop Corn and a Diet Peach Snapple to drink.








KAME Soba Stir-Fry Noodles

Soba Stir-Fry Noodles
Soba Stir-Fry Noodles consist of wheat and buckwheat and are an everyday ingredient in Japanese cooking. Wholesome and versatile, they can be eaten hot in a broth, topped with thinly sliced scallions and sesame seeds or served chilled with a variety of sauces, including teriyaki and soy sauce.

Soba is the Japanese name for buckwheat.

INGREDIENTS
WATER, WHEAT FLOUR, BUCKWHEAT FLOUR, WHEAT GLUTEN, SALT, LACTIC ACID. CONTAINS: WHEAT.
http://kame.com/soba-stir-fry-noodles/

Stir-Fry Shrimp with Soba Noodles

Dinner Tonight: Stir-Fry Shrimp with Soba Noodles






For Breakfast this morning I Poached an Egg and served it on an Healthy Life Whole Grain English Muffin. I also had my morning cup of Bigelow Decaf Green Tea. I spent most of the day on the phone talking to Medi Care, Social Workers, and Assisted Living Centers. It looks as though we are going to have to move Dad to a Assisted Center. We tried doing all we could for Dad but I guess sometimes that's not enough. Sad Day. For Dinner tonight I prepared Stir-Fry Shrimp with Soba Noodles.






Fixing a dish I haven't had in a while, Stir-Fry Shrimp with Soba Noodles. To make this dish I'll be using; a package of KAME Soba Stir-Fry Noodles, a bag of Meijer Frozen Large Raw Shrimp, a can of Reese Sliced waterChestnuts, La Choy Beans Sprouts, a small can of Del Monte Cut Green Beans, a can of Kroger Whole Carrots, 1 tsp minced Garlic, 1 tsp sugar (Splenda Sugar), McCormick Grinders of Sea Salt and Peppercorn Medley, Kikkoman Less Sodium Soy Sauce, and La Choy Rice Noodles (for topping and optional).






To prepare it, I started by preparing the Baby Carrots. I boiled them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.




In a separate skillet I prepared the Soba Noodles. Using a medium size skillet, I added 1/2 Tbsp. of
Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.











Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil (cooking on medium high) along with the Butter, Baby Carrots, Cut Green Beans, Water Chestnuts and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 minute, stirring it often. Then I added the skillet of Soba Noodles on top of everything, stirring till mixed. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really love the KA*ME Udon Stir Fry Noodles, they taste so fresh! For Dessert/Snack tonight a bowl of Skinny Pop  - Pop Corn and a Coke Zero to drink.






KAME Soba Stir-Fry Noodles

Soba Stir-Fry Noodles
Soba Stir-Fry Noodles consist of wheat and buckwheat and are an everyday ingredient in Japanese
cooking. Wholesome and versatile, they can be eaten hot in a broth, topped with thinly sliced scallions and sesame seeds or served chilled with a variety of sauces, including teriyaki and soy sauce.

Soba is the Japanese name for buckwheat.

INGREDIENTS
WATER, WHEAT FLOUR, BUCKWHEAT FLOUR, WHEAT GLUTEN, SALT, LACTIC ACID. CONTAINS: WHEAT.
http://kame.com/soba-stir-fry-noodles/

Kitchen Hint of the Day!

Stir-Fry tonight...........


When stir-frying mixtures of vegetables, place each vegetable in the pan separately to maintain the heat. Add the slowest cooking first and the fastest cooking last.

Kitchen Hint of the Day!

Stir-Fry cuts.....


For even cooking, cut all the ingredients the same size. Because stir-fry is a quick a cooking method the whole time while you stir-frying you have to use the highest heat to quickly cook the food. So it’s important to keep the food at an equal size. For example, if you stir-fry pork or chicken with vegetables, try to cut them in equal size, like julienned, slice or cubes.

Chicken Stir - Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts.....

Dinner Tonight: Chicken Stir - Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms






For Breakfast this morning I toasted a couple of Eggo Waffles (Low Fat Nutrigrain) and had my

morning cup of Bigelow Decaf Green Tea. I had ordered a Rotisserie Chicken from Kroger yesterday and after Lunch I went to pick up. Using as part of my Dinner tonight. Had a thunderstorm come through early this morning and then partly cloudy and 92 degrees out, and VERY humid. Don't like this humidity at all. I seen the Wild Turkey again this morning in the back yard, second time I've seen them recently. We have the Turkey, a couple of Deer, and assorted other critters running around. We also have somehow been adopted by a large yellow cat that now stays around the house outside. He sleeps a lot and that's about it. For Dinner tonight its Chicken Stir - Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms.

To make the Stir - Fry I'll need; 1 Whole Rotisserie Chicken (Kroger Deli), 1 package Hakubaku Organic Japanese Wheat Noodles, 1 can Whole Baby Carrots (drained), 1 small can Del Monte Cut Green Beans (drained), Sliced Water Chestnuts (drained), 1 can of Bean Sprouts (drained), 1 can Stir-Fry Mushrooms (drained), Chow Mein Noodles, Kikkoman Less Sodium Soy Sauce, and Extra Light Olive Oil.






I went to Kroger earlier today and picked up a Whole Rotisserie Chicken. Pulled all the meat and this was my Chicken for the Stir-Fry. Next I grabbed a large nonstick skillet and sprayed it Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil and heated the pan on medium heat. When heated I added my Pulled Chicken, Carrots, Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms. Stirred until mixed then added the Kikkoman Soy Sauce, you add this according to your taste. Stirred and heated everything until heated through. Removed it from the heat and covered it.

Next I boiled my Udon Noodles. I used a large pot and filled it 1/2 way with water. Heated the water to boiling and added my Noodles. Stirring, and cooked for 4 minutes. Drained them and added them to the Stir - Fry Skillet. Stirred until mixed and served! This hit the spot for Dinner! Topped a bowl of the Sir - Fry with some Chow Mein Noodles. Had a Diet Dr. Pepper to drink. For Dessert/Snack tonight a bowl of Skinny Pop - Pop Corn along with a Diet Trop A Rocka Snapple.






Kikkoman Less Sodium Soy Sauce

Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy

Sauce. However, after the fermentation process is completed, approximately 40% of the salt is removed. Although there is less sodium in Less Sodium Soy Sauce, all the flavor and quality characteristics remain because it is aged before extracting the salt. However, to maintain this full flavor, we recommend using it during the latter stage of cooking in braising sauces, soups and stews, vegetables or stir-frys.

Ingredients
WATER, WHEAT, SOYBEANS, SALT, LACTIC ACID, SODIUM BENZOATE; LESS THAN 1/10 OF 1% AS A PRESERVATIVE.

http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10102

Healthy and Delicious Diabetic Chicken Recipes

From the Diabetic Living Online website its Healthy and Delicious Diabetic Chicken Recipes. Winner, Winner, Diabetic Friendly Chicken Dinners! Recipes like; Chicken Honey Nut Stir-Fry, Crispy Chicken Tenders and Savory Waffles with Herb Gravy, and Crispy Chicken Tenders and Savory Waffles with Herb Gravy. Find these and more at the Diabetic Living Online website. Enjoy and Eat Healthy!   http://www.diabeticlivingonline.com/



Healthy and Delicious Diabetic Chicken Recipes

These flavorful, family-friendly chicken recipes will fit fabulously into your diabetes meal plan. Bonus: Chicken is low in fat, carbs, and calories!



Chicken Honey Nut Stir-Fry

Citrus, ginger, and soy sauce are packed into this delicious stir-fry that's both easy and satisfying for a weeknight meal. Plus, it's loaded with plenty of protein to keep you feeling full longer!.........


Crispy Chicken Tenders and Savory Waffles with Herb Gravy

Oven-baked chicken and whole wheat waffles make a healthier version of this Southern-style comfort fare. This take on chicken and waffles is a mix between the syrup-topped fried soul food and the Pennsylvania Dutch version with pulled chicken and gravy.......


Thai Chicken Wings with Peanut Sauce

These homemade Thai-style appetizers are easy to fix with help from a slow cooker. The low-carb peanut sauce gets its zest from garlic, ground ginger, and crushed red pepper........




* Click the link below to get all the Healthy and Delicious Diabetic Chicken Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/chicken/healthy-delicious-diabetic-chicken-recipes

Low-Carb Chicken Recipes

From the Diabetic Living Online website its Low-Carb Chicken Recipes. Delicious and Diabetic Friendly Chicken Recipes including recipes like; Chicken with Mozzarella, Pineapple-Chicken Stir-Fry, and Ginger Chicken Kabobs. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy!    http://www.diabeticlivingonline.com/

Low-Carb Chicken Recipes

It's easy to rally the family around a delicious chicken dinner. These recipes are so full of flavor that no one will know that they're low-carb!



Chicken with Mozzarella

This recipe requires that you pound the chicken breasts to flatten them, but take care not to pound them so hard that you tear the flesh, making holes through which the delicious filling can escape.......


Pineapple-Chicken Stir-Fry

To give this stir-fry a little extra flair, serve with a little aromatic jasmine or basmati rice......


Ginger Chicken Kabobs

To snip cilantro or any fresh herb in a flash, put the leaves in a glass measuring cup and use kitchen shears to snip them into tiny pieces........




* Click the lnk below to get all the Low-Carb Chicken Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/chicken/low-carb-chicken-recipes

"Meatless Monday" Recipe of the Week - Asian Style Vegetable Stir Fry

This week's "Meatless Monday" Recipe of the Week is - Asian Style Vegetable Stir Fry. Makes a great side dish or main dish. It's from the CooksRecipes website. At the Cooks site you'll find a great selection of recipes to please all tastes! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html


Asian Style Vegetable Stir Fry

Serve as a vegetable side dish or over steamed rice or noodles for a main dish.

Recipe Ingredients:

1/4 cup honey
1/4 cup prepared stir fry sauce
1/4 teaspoon crushed red pepper flakes
4 teaspoons peanut oil or vegetable oil
2 cups small broccoli florets
2 cups small mushrooms
1 small onion, cut into wedges, separate in 1-inch pieces
1 medium carrot, cut diagonally into 1/3-inch slices

Cooking Directions:

1 - In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside.
2 - In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2 to 3 minutes.
3 - Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute.
Makes 4 servings.

Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.

Nutritional Information Per Serving (1/4 of recipe): Calories: 157; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 28g; Fiber: 3g; Protein: 3g; Sodium: 549mg.
http://www.cooksrecipes.com/mless/asian_style_vegetable_stir_fry_recipe.html

Turkey Teriyaki and Veggie Stir-Fry

One of those recipes that sound too good not to pass along, Turkey Teriyaki and Veggie Stir-Fry. Made with JENNIE-O® Split Turkey Breasts, vegetables, soy sauce, and served over top white rice. All under 500 calories! It's from the Jennie - O website which is loaded with delicious and healthy recipes like this one. It's time to Make the Switch! Enjoy and Eat Healthy in 2017!   https://www.jennieo.com/



Turkey Teriyaki and Veggie Stir-Fry

With tender turkey strips, an enormous pile of veggies and a cook time of under 30 minutes, this low-fat stir fry recipe is a must-try dinner. Under 500 calories per serving!

INGREDIENTS

2 cups JENNIE-O® Split Turkey Breasts
2 tablespoons HOUSE OF TSANG® sesame oil, divided
1 onion, cut into wedges
1 red bell pepper, cut into strips
6 green onions, cut diagonally
1 cup sugar snap peas
1 cup broccoli florets
½ cup HOUSE OF TSANG® Korean Teriyaki stir-fry sauce
2 cups hot, cooked rice
DIRECTIONS

1) Cook turkey as specified on package. Always cook to well-done, 165ºF as measured by a meat thermometer. Cut into pieces.
2) Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add cooked turkey. Stir-fry 2 to 3 minutes. Remove turkey from wok.
3) Heat remaining 1 tablespoon oil in wok. Add onion, bell pepper, green onions, peas and broccoli. Stir-fry until vegetables are crisp tender. Stir in turkey and teriyaki sauce. Stir-fry until heated thoroughly.
4) Serve over hot rice.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories360
Protein25g
Carbohydrates41g
Fiber4g
Sugars11g
Fat11g
Cholesterol45mg
Sodium650mg
Saturated Fat2g
https://www.jennieo.com/recipes/871-turkey-teriyaki-and-veggie-stir-fry

Diabetic Dish of the Week - Asian Chicken and Broccoli Stir-Fry

This week's Diabetic Dish of the Week is an Asian Chicken and Broccoli Stir-Fry. It's an Oriental skillet combining chicken, broccoli florets, red peppers, onions, water chestnuts, ramen noodles, and baby corn. You'll find various versions of this one online but this one is from the CooksRecipes website. You can check Cooks for any of your recipe needs.  Excellent selecton of Diabetic Friendly Recipes.   http://www.cooksrecipes.com/index.html

Asian Chicken and Broccoli Stir-Fry

Easy to make spicy and sweet Oriental skillet combining chicken, broccoli florets, red peppers, onions, water chestnuts and ramen noodles. A meal in one – just add fresh fruit for dessert.

Recipe Ingredients:

Sauce:
6 tablespoons prepared hoisin sauce

3 tablespoons light soy sauce
2 tablespoons Equal® Spoonful*
2 teaspoons lime juice
2 teaspoons dark sesame oil
1/4 teaspoon crushed red pepper flakes

Stir-Fry:
1 (3-ounce) package any flavor ramen noodle soup mix
1 cup warm water
2 tablespoons vegetable oil - divided use
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
3 cups broccoli florets
1/2 cup chopped red bell pepper
1/3 cup sliced green onions
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup baby corn (optional)

Cooking Directions:

1 - For Sauce: Combine all ingredients; set aside.
2 - For Stir-Fry: Remove seasoning packet from ramen noodles and save for another use. Break noodles into pieces. Place in 1-quart microwave safe bowl; pour warm water over noodles. Microwave on HIGH, uncovered, 2 to 3 minutes, stirring twice, until noodles are tender; drain. Set aside.
3 - Meanwhile, heat 1 tablespoon vegetable oil in large skillet or wok over medium-high heat. Cook and stir chicken 8 to 10 minutes, or until no longer pink. Remove chicken from skillet and keep warm.
4 - Add remaining 1 tablespoon oil to skillet. Cook and stir broccoli 4 minutes. Add red pepper and onion; cook and stir 2 to 3 minutes more. Add cooked chicken, water chestnuts and baby corn. Cook and stir 1 minute. Stir in cooked noodles and Sauce. Heat until all ingredients are heated through, stirring frequently.
Makes 6 servings.

*May substitute 3 packets Equal sweetener

Nutritional Information Per Serving (1/6 of recipe): calories 221, protein 20 g, carbohydrate 17 g, fat 8 g, cholesterol 44 mg, sodium 641 mg.
http://www.cooksrecipes.com/diabetic/asian_chicken_and_broccoli_stir-fry_recipe.html

Stir-Fry Shrimp with Udon Noodles

Dinner Tonight: Stir-Fry Shrimp with Udon Noodles





Started my day with a light Breakfast of a toasted Healthy Life Whole Grain English Muffin topped
with I Can't Believe It's Not Butter. Also my morning cup of Bigelow Decaf Green Tea. After that I went to Kroger for Mom, just needed a fe items. Back home helped Mom with some laundry and got the leaf blower out to blow out a lot of leaves and small limbs. They are tearing down the woods behind us and it's giving us a mess to clean up! Anyway for dinner tonight I prepared a Stir – Fry Shrimp with Udon Noodles.








I've been wanting Stir - Fry for a while now, so why not tonight! To make this dish I’ll need; 1 – 7oz.
pouch Udon Noodles (KA*ME Udon Stir Fry Noodles), 1 lb. bag of Large Shrimp, Asparagus, Baby Carrots, Sugar Snap Peas, 1 tsp minced Garlic, 1 tbsp butter (Blue Bonnet Light Stick Butter), 1 tsp sugar (Splenda Sugar), and Light Soy Sauce (Kikkoman Reduced Sodium Soy Sauce).






To prepare it, I started by preparing the Baby Carrots. I boiled them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.






In a separate skillet I prepared the Udon Noodles. Using a medium size skillet, I added 1/2 Tbsp. of
Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.








Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil

(cooking on medium Stir-Fry Shrimp with Udon Noodles 005high) along with the Butter, Asparagus, Baby Carrots, Sugar Snap Peas, and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 1/2 minutes, stirring it often. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really like the KA*ME Udon Stir Fry Noodles, they taste so fresh! For dessert/snack later some Tostitos Multi Grain Scoops and Newman's Own Black Bean and Corn Salsa.









KA*ME UDON STIR-FRY NOODLES

Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are

often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetables and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.


INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).

http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles

Stir-Fry Shrimp with Udon Noodles

Dinner Tonight: Stir-Fry Shrimp with Udon Noodles




For Breakfast I made a package of the Pioneer White Peppered Gravy and a couple of slices of
toasted Healthy Life Whole Grain Bread, love that Gravy! It's another bitter cold morning out again, 2 below zero. It was sunny out but it didn't warm up much at all out there today. So it's another day of puttering around the house, boring. Anyway for dinner tonight I prepared a Stir - Fry Shrimp with Udon Noodles.








To make this dish I'll need; 1 – 7oz. pouch Udon Noodles (KA*ME Udon Stir Fry Noodles), 1 lb. bag of Large Shrimp, Asparagus, Baby Carrots, Sugar Snap Peas, 1 tsp minced Garlic, 1 tbsp butter (Blue Bonnet Light Stick Butter), 1 tsp sugar (Splenda Sugar), and Light Soy Sauce (Kikkoman Reduced Sodium Soy Sauce).






To prepare it, I started by preparing the Baby Carrots. I wanted to boil them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.





In a separate skillet I prepared the Udon Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.











Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil

(cooking on medium high) along with the Butter, Asparagus, Baby Carrots, Sugar Snap Peas, and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 1/2 minutes, stirring it often. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really like the KA*ME Udon Stir Fry Noodles, they taste so fresh! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







KA*ME UDON STIR-FRY NOODLES

Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are

often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetables and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.


INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).

http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles

Kitchen Hint of the Day!

You can preserve the nutrients and colors in vegetables. Cook them quickly by steaming or stir-frying. Eat healthy in 2016!

30-Minute Stir-Fry Recipes

Some great Stir-Fry ideas and recipes from the EatingWell website.   http://www.eatingwell.com/


30-Minute Stir-Fry Recipes


Healthy stir-fry recipes in 30 minutes or less.
For a quick and healthy dinner, make one of our easy stir-fry recipes loaded with fresh vegetables,

lean protein and flavorful stir-fry sauces. Our chicken stir-fry recipes, beef stir-fry recipes and more healthy stir-fry recipes are ready in 30 minutes or less. Try our Stir-Fried Chile Beef & Broccoli for an authentic Chinese beef stir-fry or Scallop Scampi with Peppers for a colorful stir-fry recipe with seafood.



Stir-Fried Chile Beef & Broccoli
This quick stir-fry features broccoli and flank steak in a flavorful sauce. This dish is typical of many traditional Chinese stir-fries—the sauce just clings to the beef and vegetables but is not enough to spoon over rice. Marinating beef is essential for ensuring the meat is flavorful. The meat does not marinate overnight, as in traditional Western recipes. The moment the beef is combined with the seasonings it is ready to be stir-fried......



Scallop Scampi with Peppers
Use a mixture of bell peppers for a colorful (and vitamin C-packed) scallop stir-fry. Pat the scallops dry with a paper towel—if they are wet they will spatter when added to the wok and make the stir-fry too wet. This stir-fry is excellent served over linguine or fettuccine.....



* Click the link below to get all the 30-Minute Stir-Fry Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/30_minute_stir_fry_recipes

Kitchen Hint of the Day!

Take care of that Wok...

Clean your wok by washing in hot water. To stop your wok from rusting, make sure it's completely dry and then wipe the surface lightly with vegetable oil before packing away.