Tasty Stir Fry

Ingredients
Rice
3/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 teaspoon rice wine vinegar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons olive oil, divided
1 pound frozen Boneless Skinless Chicken, thawed and cut into strips
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, peeled and cut into thin strips

Method
Cook rice and keep warm. Meanwhile, combine broth, soy, vinegar, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Serve over rice.

Great, light flavor with lots of good vegitables, protein, and fiber!

Aubrie's Salsa

This is the easiest salsa you'll ever make, and it's totally incredible. It's a smooth salsa, and can be spicy (Adam, Kelly...that should appeal to both of you). It used canned tomatoes, but still tastes really fresh.

I stole the recipe from Aubrie's recipe blog, apparently she adapted it from somewhere else. All I know is that it's good.

1 - 2 Tb. lime juice
1 tsp. garlic powder
1/2 yellow onion (or red onion, diced)
1/2 bunch fresh cilantro (I used a little less--I don't like my salsa being too overwhelmed by cilantro)
1 can (14.5 oz) diced tomatoes with green chiles
1 can (14.5 oz) diced tomatoes with chipotle chiles (if you can't find them or want it less spicy, it works with garlic and onion tomatoes too)
Salt & pepper to taste
cayenne pepper to taste, if desired (the salsa starts out pretty mild--the more of this you add, the more heat you add, but it retains the salsa flavor pretty well)

Put all ingredients in a food processor/blender and blend until desired consistency.

Lynette's Chicken Fettuccine

Super easy. Super good. Not super healthy. Oh well.

3/4 cube butter

Dry italian seasoning (to taste--about 1 T)

1 can cream of chicken soup

1 8 oz brick cream cheese

1 to 1 1/2 c water

Melt all ingredients together, simmer until you are ready to eat it.

Serve over cooked fettuccine noodles with some cooked and sliced/diced chicken. (I just fry up a couple of frozen chicken tenders with some salt and pepper, then slice them into strips.)

Cafe Pierpont Black Bean Salsa

This recipie is phenominal! I usually make it without the red onion, but delicious either way. The secret is to very, very thoroughly drain the canned vegitables. Only takes a few minutes to whip up and refrigerates well.

1 can black beans
1 can chopped tomatoes with jalapenos
1 can corn
½ red onion diced
Juice from ½ a lime
Fresh cilantro
Salt
½ teaspoon minced garlic (be conservative)

Drain all cans thoroughly. Mix beans, tomatoes, corn, onions, lime, and garlic. Add cilantro and salt to taste. Let all ingredients refrigerate at least 3 hours. High in fiber and low fat!

Fajita Marinade

This marinade is amazing! It has a strong citrus flavor. You can stir fry with peppers and onions, but I love the flavor so much that I just cook the chicken. Tastes great with whole wheat tortillas! You can use it with tofu, but it is much better with chicken!

1/4 c Olive Oil
1/4 c Red Wine Vinegar
2 T Worcestershire
2 T Lemon Juice
2 T Lime Juice
1/2 t Black Pepper
1 T Cilantro
1 T Cumin
1 t Garlic Powder
1 t Oregano
Mix ingredients together and use to marinate beef or chicken at least 6 hours or overnight. Low sodium and lots of good olive oil.
Yield: 8 Servings

Adam's Salsa Verde

Salsa verde is a delicious, spicey salsa with a fruity taste.

6-8 Tomatillos
1/4 Jalepeno (to taste)
Cilantro (to taste)
Juice from 1/2 a lime
A few grinds of fresh ground pepper

Wash tomatillos to remove sticky film. Place all ingredients in a blender. It is usually easiest to add the tomatillos one at a time. Best served with baked scoup tortilla chips. High in trace minerals and fiber.

Best Fruit Salad

I LOVE this fruit salad. It doesn't matter what you put in, or how fresh it is, it always tastes good. (Of course, fresher, tastier fruit does still make it better...)

Sauce:
1 c cold water (or pineapple juice, althought that doesn't seem to make a big difference)
2 tbs corn starch
1 tbs butter
Juice of 1 lemon (or 2 small limes, which I think is better)
1 c sugar

Combine the corn starch and water in a small sauce pan and cook until very thick.
Add the remaining ingredients and cook slightly (until butter and sugar are dissolved, DO NOT add the sugar early, or it will NEVER get thick.)

Cool completely, then mix into fruit and serve.

This recipe makes a VERY LARGE fruit salad. To use all of the sauce you probably want about 12 cups of sliced and diced fruits. You want it to be bite-sized so that a few pieces fit on a spoon and you can mix up all the fruit flavors. I usually just make half of a recipe. The sauce keeps OK for a couple of days, so you can have it a few times.

It is especially good with some watermelon as a main base, because it's a good cheap filler that tastes great with the sauce, but that isn't necessary. I usually use watermelon, oranges, an apple, grapes (cut in half), and a handful of strawberries. You can mix and match whatever fruits you want. Other good ones are bananas(although they don't keep well, so it's best when you don't expect leftovers), pears, peaches, plums, cantelope...you get the picture. Whatever's cheap and in season! Or canned fruit works great too (especially oranges or pineapple) and is usually easier.

Pasta a la Primavera, AKA: Nate's "Good Pasta"

This is the yummy pasta we had for lunch in Island Park. Super fast and easy...

1 pkg. pasta, any shape

1 pkg of the best mozerella cheese you can find, 8oz+ depending on how cheesy you want it.  We use 16 oz of Trader Joe's slicing mozzarella.

5-6 fresh tomatoes (about 1 to 1.5 pounds)

2 tablespoons olive oil

garlic (again...as much as you want, 2-4 cloves, depending on the size and your garlic tolerance)

Put the pasta on to boil, make sure to salt the water.

Dice the tomatoes and cheese and put in a large bowl. Mix in the oil and garlic.  Salt and pepper to taste.

When pasta is done, drain and stir into the cheese/tomato mix. Serve immediately.