Pineapple Chicken Stir Fry

The husband wrote out the recipe for our Pineapple Chicken Stir Fry yesterday.

Two 4 oz Boneless, skinless Chicken Breasts, cut into bite sized pieces
1 T Olive Oil
1/2 C Sliced Mushrooms
3/4 C Peppers and Onions (combines, not 3/4 C of each)
1 Can Water Chestnuts (drained)
1 Can Bamboo Shoots (drained)
1 Can Bean Sprouts (drained)
1 Can Pineapple Chunks in Natural Juice
1 T Light Soy Sauce
Cornstarch
1 pkg Birdseye Steamable Asian Medley Vegetables - OR - a mixture of 2 - 3 Cups of green beans, peas, broccoli. carrots, baby corn, peas, snow peas and edamame.

1. Brown Chicken in oil. Add peppers, onions and mushrooms and stir fry until slightly tender.

2. Add Water Chestnuts and Bamboo Shoots.

3. Lower temperature and add pineapple chunks and juice and cook for 10 minutes.

4. Cook Steamables according to  package directions.

5. Add Soy Sauce.

6. Mix cornstarch with some of the liquid from from the pan.

7. Raise heat up to boil cornstarch, stir until thickened.

8. Lower temperature to keep warm.

Serve of Brown Rice, we used instant.

Nutrition (excluding Rice)
265 Calories
7.1 Total Fat
0.5 Saturated Fat
30 mg Cholesterol
380 mg Sodium
25 g Carbs
4 g Sugar
14 g Protein
13% Vitamin A
83% Vitamin C
5.5% Calcium
5.5% Iron

Time For Food

The husband and I have had some pretty awesome food lately. Monday night's supper topped the list . . . Pineapple Chicken with brown rice and Bird's Eye Asian Steamable vegetables.

I wish I had taken a picture of it served up. With a little lite soy sauce on top of it . . . makes my mouth water.

All I ever to is cut one or two chicken breasts into bite sized pieces, brown them in a PAM covered skillet, then add the pineapple pieces (a can of pineapple chunks in their own juice) and cook until the juice boils. If I need more "juice," I add some chicken stock.

Then we steamed the veggies and added them to the chicken and pineapple . . . so easy and so good.


Then, I saw a recipe posted on Facebook and just had to try it . . . Pumpkin Cream Cheese Bars. Wanna know the BEST part, low in calories, sodium and sugar.

You MUST try this . . . it tastes like chicken . . LOLOL  Just had to say that. They taste somewhere between Pumpkin Rolls and a Pumpkin Pie.

Ingredients - 18 pieces
Pumpkin Mixture
1 Box Angel Food Cake
One 15 oz can of Pumpkin (puree, not pie filling)
1/2 tsp Cinnamon (or Cinnamon to taste)
3/4 C Water

Cream Cheese Mixture
One 8 oz pkg of Reduced Fat Cream Cheese
A few tablespoons of water. (You want the cream cheese to become a "drizzle" consistency.)

Directions:
1. Let the cream cheese soften to room temp. Preheat oven to 375 degrees F and spray a 9" x 13" pan with cooking spray.

2. Beat the cream cheese with a couple tablespoons of water (I needed 6 and I think the next time I will use 8 T to get to the "drizzle" consistency.)

3. In a separate bowl, combine all of the Pumpkin Mixture ingredients and mix together until smooth and well mixed.

4. Place half of the Pumpkin Mixture into the sprayed pan/smooth out with spatula.

5. "Drizzle" half of the Cream Cheese Mixture over the Pumpkin layer. Smooth out with a spatula.

6. Repeat steps 4 and 5.

7. Using a knife, stick it into the mix and make figure 8's through all layers . . . only do it one time from one end to the other, you want a marbled look.

8. Bake at 375 degrees F for 35 minutes -OR- until a toothpick inserted comes out clean.

 

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