Guess that was a bit longer blog sabbatical than I had planned! It's a bit of a change at this house with the full time work...and it impacts my prep time for meals. We have still been eating well; however, I just haven't gotten around to trying too many new recipes. And we're still getting the CSA box..that takes a bit of fun/work too.
I'm finding that it really is OK working more hours. Sure, I really really miss the Wednesdays to catch up on things like grocery shopping, laundry, other errands, and the extra workout day. But, I like the new work I'm doing. The house is a bit messier on Friday nights now, but I'm finding it doesn't take too long to get it back to a tolerable level of chaos. Now that Eleanor has her license and can drive places, I can get to body pump (and have been). I love body pump, and I'm so happy to be back at it. I missed it, and I'm now realizing how string it helps me to be. And, I find I'm often running with a head lamp rather than daylight. But, it's all working. Having a driver is really going to help things also.
I really do love Nicole's blog, preventionrd.com, and often look to her blog for some recipe ideas. I have been needing some new, healthy, and quick recipes. That's what I found with this one; it's a good one. All four of us decided that it's a keeper! I made it just as the recipe states, but I added green and yellow peppers as well.
Kung Pao Tacos slightly adapted from Cooking Light and from Preventionrd
1 1/4 lb boneless, skinless chicken beasts cut into 1/2-inch pieces
3 Tbsp low-sodium soy sauce, divided
1/4 cup +1 1/2 tsp cornstarch, divided
2 Tbsp canola oil
2 stalks celery, diagonally cut
3 Tbsp dry-roasted peanuts, coarsely chopped
1 1/2 Tbsp honey
1 Tbsp dark sesame oil
2 tsp rice vinegar
1 tsp sambal oelek (chile paste)
8 (6-inch) corn tortillas
2-3 green onions, chopped
1 medium red bell pepper, thinly sliced
3 Tbsp low-sodium soy sauce, divided
1/4 cup +1 1/2 tsp cornstarch, divided
2 Tbsp canola oil
2 stalks celery, diagonally cut
3 Tbsp dry-roasted peanuts, coarsely chopped
1 1/2 Tbsp honey
1 Tbsp dark sesame oil
2 tsp rice vinegar
1 tsp sambal oelek (chile paste)
8 (6-inch) corn tortillas
2-3 green onions, chopped
1 medium red bell pepper, thinly sliced
Directions:
Place diced chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal and toss. Add 1/4 cup cornstarch to the ziplock and shale well to coat chicken pieces.
Heat a large skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken; sauté for 6 minutes or until done, turning to brown. With 1-2 minutes left to cook, add celery and peanuts.
Meanwhile, combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave on high for 1- 1 1/2 minutes or until slightly thick. Add to skillet and toll with chicken to coat.
Divide chicken mixture evenly among tortillas (2 1/2 ounces per taco). Top each taco with green onions and bell pepper strips.
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