Present Tense

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 2 Tablespoons vegetable, canola or peanut oil
• 4 teaspoons chopped garlic
• 2 teaspoon cornstarch, dissolved in 4 teaspoons water
• 1/2 cup lightly packed Thai basil or sweet basil leaves
• 1 cup roasted cashews
• 1 fresh jalapeno chili, thinly sliced into rings (optional)

Marinade

• 4 Tablespoons lager-style beer, like Tsingtao
• 2 Tablespoon oyster sauce
• 1/2 teaspoon ground white pepper (or black pepper)

Sauce

• 1/2 cup chicken broth
• 2 Tablespoon lager-style beer, like Tsingtao
• 2 teaspoon soy sauce
• 2 Tablespoon fish sauce (or add an additional 3 teaspoons soy sauce)
• 1/2 teaspoon sugar

Directions:

1. Make some rice.
2. Combine the marinade ingredients in a bowl. Add the chicken and stir to coat. Let stand for 15 minutes.
3. Combine the sauce ingredients in a small bowl and set aside.
4. Place a wok or wide sauté pan over high heat until hot.
5. Add the oil, swirling to coat the sides.
6. Add the garlic and cook until fragrant, about 10 seconds.
7. Add the chicken and asparagus and cook, stirring constantly until the chicken is no longer pink, about 2 minutes.
8. Add the sauce and bring to boil.
9. Add the cornstarch solution and cook, stirring, until sauce thickens, about 1 minute.
10. Remove pan from heat and stir in jalapeno chili, basil leaves and cashews.

My kids love this stuff. Sounds terrible, tastes great. Try it!

Ingredients:

• vegetable cooking spray
• 2 pounds talapia
• 2 Tablespoon butter
• 2 Tablespoon flour
• 1 1/2 Cup fat-free Half & Half
• 2 teaspoon lemon pepper
• 3 Cups grated cheddar cheese

Steps:

1. Preheat oven to 375 degrees and coat a long baking dish with cooking spray.
2. Pat fish dry with a paper towel and place in a single layer in baking dish.
3. In a small saucepan melt butter over medium heat.
4. Add flour and cook for one minute.
5. Add Half & Half, lemon pepper and bring to a boil, stirring constantly until thickened.
6. Spoon mixture over fillets.
7. Bake for 10 minutes.
8. Remove fish from oven and sprinkle with cheese, continue baking for 10 minutes more or until fish flakes easily with a fork.

Calories 264; Protein 26 g; Fat 11 g; Carbs 5 g; Sugar 0 g; Sodium 325 mg

Adapted from Linda’s Eating Well, Living Thin

I’ve made this about three times in the last month. It’s easy and tasty. I find if I double the red pepper, the kids only eat it once, and I get all the leftovers for lunches. Evil Dad.

Ingredients:

• 1 Tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 teaspoon minced garlic
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 2 1/2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon black pepper
• 1 cup uncooked long-grain rice
• 2 cups fat-free, less sodium chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 can corn (summer crisp)
• 2 cups shredded cooked turkey
• 6 ounces andouille sausage, chopped
• 2 Tablespoons sliced green onions

Steps:

1. Heat oil in large Dutch oven over medium high heat. Add chopped onion and garlic, saute 6 minutes or until lightly browned.
2. Stir in bell peppers and next 5 ingredients (paprika through black pepper) and saute 1 minute.
3. Add rice, saute 1 minute.
4. Stir in chicken broth and tomatoes and bring to a boil.
5. Add corn.
6. Cover, reduce heat, simmer 15 minutes.
7. Add turkey and sausage, cover and cook 5 minutes.
8. Sprinkle with green onions. Yield: 8 servings (serving size: 1 cup).

Calories 249 (27% from fat); Fat 7.6 grams (sat 2.4g, mono 3.4 g, poly 1.3 g); Protein 17.3g; Carbs 27.4 g; Fiber 2.7g; Chol 42mg; Iron 2.7mg; Sodium 523mg; Calc 37mg