CHICKEN CABBAGE STIR FRY

Ingredients
~ 3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1 teaspoon garlic powder
~1⁄2 cup water
~Soy sauce to taste 
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon
(You can add onions and red peppers to taste)

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Oven baked Indian Chicken with Vegetable medley and black beans.

Oven baked Indian Chicken with Vegetable medley 

and black beans.



For the rub I blended equal parts:



Coriander, Cumin, Garlic, Turmeric, Ginger, Onion, 

Chili Powder, Black Pepper, Cloves, Paprika, 

Cinnamon and Nutmeg.


I used Chicken tenderloins (as they were cheap and 

on sale)


I put the chicken in a bag and sprinkled two 

teaspoons of rub and massaged the chicken 

(through  the  bag) I let this sit in the fridge for 

about two hours.

I baked the chicken at 375 for about 35 minutes 

(vary time depending on the thickness of the 

tenderloins)  

uncovered. While the chicken was cooking I sliced 

zucchini, squash and sautéed them in a teaspoon of 

avocado oil. 

The last 5 minutes I threw in about three handfuls of 

fresh spinach and tossed well so it wilted. 


The black beans were from a can wink emoticon Per serving it 

came in around 400 cals


Thanks  to Caroline Gandy for the recipe and photo

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Sweet Bacon Asparagus

3 bundles fresh asparagus
1 lb. Bacon
1 stick butter
1 Tablespoon soy sauce
1/2 tsp Lawry's garlic salt
1/4 tsp black pepper
1/2 cup of Brown sugar
Toothpicks soaked in water or wooden kabob sticks. ( no toothpicks? You can still do this recipe)
Cut white ends off asparagus bundles and rinse with cold water. Set on paper towels to drain, set aside
Cook 1 lb of bacon, leaving it limp and not crisp. Set on paper towels to cool and drain. Set aside
Take 3 to 4 asparagus at a time and place together, starting from the end, spiral one piece of bacon across the bundle to the top of the asparagus, secure with a toothpick or lay, seam side down in the casserole dish. Continue with all the bacon, asparagus bundles are wrapped in the dish
In a medium pot add 1 stick of butter, brown sugar, soy sauce, garlic salt, black pepper. Bring to a boil, while stirring. Remove from heat. Pour over top the bundles. Bake about 25 minutes on 350 deg. 
*I had only bacon ends to wrap in. Still turned out fine

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New Potatoes Oven Recipe

Preheat oven 375*
Scrub 1 1/2 to 2 lbs new white or red potatoes
Cut into 4ths (do not peel)
Place into a small greased, casserole dish cut up 2 to 3 Tablespoons butter and arrange over top potatoes
Sprinkle 1 Tablespoon, Italian Seasoning or 1 Tablespoon parsley over potatoes
Sprinkle 1 Tablespoon minced garlic over potatoes
5 or 6 strips of your favorite Bacon
Bake 375 for 10 minutes, uncovered, turn potatoes over and continue to cook for 1 hour uncovered

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Pour on Salad Dressing recipes

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1 bunch of Asparagus, washed and ends trimmed
olive oil
kosher salt
black pepper
freshly grated Parmesan cheese
fresh squeezed lemon juice

• Place Asparagus on large baking sheet. Drizzle with olive oil and roll asparagus around in the oil. Sprinkle with kosher salt and black pepper. Place in a 400 degree oven and roast for 10 minutes. Remove from oven and sprinkle with freshly ground Parmesan cheese. Return to the oven and roast for 5 more minutes until tender. Add lemon if desired.

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