Ginger Mushroom Chicken/Tofu

Got this recipe from a Light & Tasty magazine. It can also be found online. Now, if you are a normal person, and don't constantly forget to make the rice for a recipe, you could eat this over rice. If you're me, you realize at the last minute that you didn't make the rice, then stub your toe really hard (unrelated, but ever more frustrating), and decide to eat it without rice. *shrug* Take your pick. This makes 4 servings. I only made 2.

Ingredients:
1 c fresh snow peas
2 tsp cornstarch
1/2 tsp salt
1/8 tsp pepper
3/4 c milk (unsweetened silk)
1 lb chicken or 4 svg extra firm tofu
3 tsp grapeseed oil
1/2 lb sliced baby portobello mushrooms
1/2 tsp ground ginger

Directions:
Place snow peas in a small saucepan; cover with water. Bring to a boil; boil for 1 minute. Drain and set aside.
In a small bowl, combine the cornstarch, salt, pepper and milk until smooth; set aside.
In a large non-stick skillet or wok (I just used the same saucepan I boiled the peas in), stir-fry chicken/tofu in 1 tsp hot oil. Remove and keep warm.
In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 min. Add peas, stir-fry for 2 min longer.
Stir cornstarch mixture and stir into mushroom mixture.
Return chicken/tofu to pan. Bring to a boil; cool and stir for 2 min or until thickened.
Makes 4 servings.

Nutritional Information:
Tofu (no rice):                    Chicken (no rice):
Calories: 153                     Calories: 163
Fat: 8g                               Fat: 4.5g
Saturated: 0.5g                  Saturated: 0.5g
Carbs: 7.5g                       Carbs: 5.5g
Fiber: 2.5g                        Fiber: 1.5g
Protein: 12g                      Protein: 26g

Ratings:
Kristen: 3
Dave: 3

Sweet Sesame Cashew Tofu (or Chicken)

I took this recipe from my friend Holly's blog.

Ingredients:
2 servings (79g each) Nasoya extra firm tofu, cubed and drained, OR 8 oz chicken tenderloins
1 T grapeseed oil (or any other oil of your choice)
1/8 tsp red pepper flakes
2 cloves garlic
2 tsp sesame seeds
1/4 c cashews, chopped
1/4 c vegetable broth
1 T cornstarch
2 T pancake syrup
2 T seasoned rice vinegar
1 T ketchup
1/2 T low sodium soy sauce
8 oz can water chestnuts, sliced
1 c uncooked rice


Directions:
1. Cook rice according to package directions.
2. Heat oil in a skillet. Add tofu, garlic, red pepper flakes, sesame seeds, and cashews. Saute until tofu is lightly browned; remove from skillet.
3. Whisk together broth and cornstarch until combined. Add syrup, vinegar, ketchup, and soy sauce. Heat until mixture thickens.
4. Add water chestnuts and tofu mixture; heat through.
Serve over cooked rice. Makes 2 servings.

Nutritional Information:
Tofu:                               Chicken:                             Ratings:
Calories: 553                  Calories: 563                             Kristen: 4
Fat: 23g                          Fat: 19.5g                                  Dave: 4
Saturated: 2.5g               Saturated: 2.5g
Carbs: 69g                      Carbs: 67g
Fiber: 4g                         Fiber: 3g
Protein: 17.5g                 Protein: 31.5

                          

Sesame Tofu Stir Fry

The original recipe is from Fitness Magazine and can be found here.

Ingredients:
2 servings (79g each) Nasoya extra firm tofu, cubed and drained OR 8 oz boneless pork loin, cubed
(Or, if you are a vegetarian who is married to a meat-eater, 1/2 of each!) :)
1 T cornstarch
1/8 c finely chopped peanuts
1/2 T sesame seeds
1/4 tsp ground ginger
1/16 tsp crushed red pepper
2 tsp grapeseed oil (or any other oil you wish)
8 oz frozen stir-fry vegetables
1/3 cup bottled General Tso's sauce (Next time I make this I'm going to use 1/2 c)
1 c uncooked rice
(I was planning on using brown rice, but I forgot all about making the rice until the rest was almost done, so I made white rice because it's faster!)

Directions:
1. Cook rice according to package directions.
2. Meanwhile, lightly coat tofu with cornstarch. In a bowl, combine 1/2 T of the peanuts, the sesame seeds, ginger, and red pepper. Add tofu; toss gently.
3. Heat oil in a skillet over medium high heat. Add tofu mixture to skillet. Cook briefly, stirring gently, until sesame seeds are toasted and tofu begins to brown (until pork is cooked through).
4. Remove tofu. Add vegetables to skillet; cook and stir 2 to 3 minutes, or until heated through. Add General Tso's sauce; cook and stir gently until mixture is bubbly. Stir in tofu; heat through. Sprinkle with remaining peanuts. Serve over rice.
Makes 2 servings.

Nutritional Information:
Tofu:                                                          Pork:
Calories: 471                                             Calories: 501
Fat: 14.5g                                                  Fat: 13.6g
Saturated: 1.5g                                          Saturated: 2.5g
Carbs: 66.5g                                              Carbs: 64.5
Fiber: 5.5g                                                 Fiber: 4.6g
Protein: 17.5g                                            Protein: 30.5g

      Forks:
      Kristen: 4.5
      Dave: 4.5

Pineapple Sweet & Sour Chicken

Ingredients:
1 c Minute brown rice, uncooked
8 oz can pineapple chunks
1/2 T vegetable oil
1/2 medium green bell pepper, cut into chunks
1/2 medium red onion, cut into chunks
1/4 c mushrooms, sliced
1/2 lb chicken tenderloins, cut into 1" pieces
1/2 c sweet & sour sauce
1 T less sodium soy sauce

Directions:
Prepare rice according to package directions.
Drain pineapple; reserve 2 T juice.
Heat oil in a medium skillet over medium heat. Add peppers, onions and mushrooms; cook until vegetables are crisp tender. Remove vegetables from skillet; set aside.
Cook chicken in same skillet until browned and cooked through. Add vegetables back to skillet with sweet & sour sauce, soy sauce, pineapple chunks and reserved juice. Heat through. Serve over hot cooked rice.
Makes 3 servings.

Nutritional Information:
Calories: 300
Fat: 4g
Carbs: 52g
Protein: 17g

Ratings:
Kristen: 4
Dave: 4

May add almonds and/or cashews in the future!