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Recipes

January 31, 2012

We’re Going Nuts!

Tricks, Tips, and a Recipe
We’re Going Nuts!

By: Leanne Ely, C.N.C

Happy Tuesday, Y’all!

And it’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Isn’t that great?

Don’t forget tomorrow is the radio show, Saving Dinner with the Dinner Diva! The show is on every Wednesday at noon EST. Bookmark this page and show up tomorrow–http://www.blogtalkradio.com/flylady You can call in LIVE with your questions—about food, cooking, nutrition, anything you can think of! If you can’t listen live, you can always listen to the archives.

Today’s focus is on NUTS.

 

 

 

 

 

 

Here’s today’s TRICK: If you have a recipe that calls for unsalted nuts, but all you have is salted nuts, simply drop the salted nuts in a pot of simmering water for about 2 minutes, drain and let dry on a jelly roll pan or cookie sheet in a 250 degree oven till warmed and dried. The object is to dry the nuts, not toast them.

And here’s a TIP: Okay, so we all know nuts are healthy, but they can be a little on the fatty side! Here’s a great tip to reduce the amount of nuts in baking, but not lose the texture. Replace some of the nuts with Grape-Nuts cereal (like 1/3 of the measurement). You keep the texture, but lose some of the fat. Great tip!

And your RECIPE (from regular Menu-Mailer):

Cashew Chicken
Serves 6

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
3/4 cup orange juice
1/3 cup honey
1/4 cup low sodium soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil (preferably coconut), divided
4 green onions, sliced
3 large carrots, peeled and sliced
1 celery stalk, sliced
1/2 cup cashews
3 cups cooked brown rice

In a small bowl, combine juice, soy sauce, honey, cornstarch and seasonings.

In a skillet or wok, heat 1/2 tablespoon oil until it almost begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant.

Remove veggies from skillet and heat another tablespoon of oil until nearly smoking and stir-fry chicken strips until browned and tender.

Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.

Per Serving: 440 Calories; 12g Fat; 32g Protein; 52g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 497mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates. Points: 11

SERVING SUGGESTIONS: This recipe can stand alone with no additional side dishes. If you think it’s too lonely without one, throw in a green salad!

VEGETARIANS: Skip the chicken and substitute tofu.

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