Chicken stir-fry and rice

I adapted this recipe from my beef and broccoli recipe, but when I only had chicken on hand. WE LOVED this dish and will definitely make it like this on a regular basis!

• 3 TBSP cornstarch
• 1 1/2 C Hot water
• 2 chicken boullion cubes
• 3 tablespoons soy sauce, reduced sodium
• 8 oz. chicken breast, thinly sliced
• 1/4 teaspoon ginger
• 1 pound frozen cut broccoli (or fresh)
• 1 C shredded carrots
• 1 can water chestnuts
• 1 red pepper, diced
• 1 clove garlic, minced
• 1/2 small onion diced
• 1/2 tsp salt (more if desired)
• 1 TBSP olive oil
• 
  

Directions

In a small bowl, combine cornstarch, hot water, bullion, and soy sauce. Stir until sugar and cornstarch are dissolved.

In a large skillet or wok over high heat, cook and stir chicken 2 to 4 minutes, or until lightly browned. Add salt and onions and cook until translucent. Stir in broth mixture, ginger, garlic, and vegetables. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

ENJOY! :)

 Serves 7-8 one cup servings (depending on how many veggies you put in)

1 Cup of Chicken and veggie dish is 3 +points
1 Cup of Chicken and veggie dish served with 1/2 C brown rice is 6 +points 

Steak Soup

If you try no other recipe from my blog, you MUST try this one! We love this soup in our house. It is hearty and delicious--a real crowd pleaser!

1 pound ROUND STEAK trimmed of fat
1/2 pound extra lean ground beef (or ground turkey)
1 C chopped celery
1 C onion (finely chopped)
1 C tomato (diced)
3 tsp. season salt
1/8 tsp. cayenne pepper
6 C water
4 beef boullion cubes
1-2 tsp kitchen bouquet
flour/water mix (make a rue)

***if you are wondering about the carrots in my picture, it is because I always add them. They are not part of the original recipe, but we love them--just add with everything else and simmer.

In a large pot, brown your meat and the saute onion and celery in the drippings (I just leave all the meat in as well) Add seasonings, boullion, tomatoes and water. Simmer for 1 1/2 hours (you can also do this as a crockpot soup if desired). Make a rue to thicken the soup and cook for a few more minutes. Then remove from heat and add 1-2 tsp kitchen bouquet. Enjoy!!!

Serving size: 1 CUP
Servings: approx. 7

4 points+


In case you don't know what kitchen bouquet is, you can find it in the marinade aisle. If you haven't used it before, you will love it! This is a staple in our house--we love it for gravies and marinades, and beef-based soups/stews. Here is a pic in case you need some guidance.