How about stir fry? Have you ever considered that? You don't have to get in your car and drive thru anywhere. It's almost as fast as a drive thru, it's easy, healthy and if you have the inclination to get yourself a flat-bottomed wok (one of my favorite cooking tools) it's a snap, although any old large skillet will do.
The thing that is so wonderful about a stir fry is you can vary the spices and come up with your own unique recipe--once you get the hang of making stir fry, that is. (What do you think fajitas are anyway? The ultimate Mexican stir fry!)
The secret to a perfect stir fry is to make sure the skillet or wok is hot before you add the oil and food. To ensure even cooking, keep the food moving by stirring constantly--as if your very life depended on it. ;-)
Here's cinchy recipe that will cook up faster than the rice will--so make sure you time it right.
Easy Chicken Stir Fry
Serves 4
1 tablespoons ketchup 2 teaspoons ground ginger or grate some fresh 2 cloves garlic -- pressed 3 skinless boneless chicken breast halves -- thinly sliced (about 3/4 pound) 1 tablespoon vegetable oil 1 tablespoon sesame oil 6 green onions -- cut into 1-inch pieces 1 green bell pepper -- thinly sliced 1 red bell pepper -- thinly sliced 4 cups hot cooked brown rice
Mix soy sauce, ketchup, ginger and garlic in resealable heavy-duty plastic bag. Add chicken; seal bag and turn to coat with marinade. Let stand 15 minutes. Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat. Add green onions and bell peppers; stir-fry until crisp-tender. Remove from skillet. Heat remaining 1 tablespoon oil in skillet. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center. Stir in bell pepper mixture. Serve with brown rice.
Per serving: 436 Calories (kcal); 9g Total Fat; (18% calories from fat); 27g Protein; 61g Carbohydrate; 51mg Cholesterol; 670mg Sodium
Healthy Foods Book Resource
Here's a book you might like....;-)
Healthy Foods: an irreverent guide to understanding nutrition and feeding your family well. Here's what it says on the back cover:
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