Stir-fry Supper

I found this recipe by Kathy Blais that I thought you might enjoy.

Chicken:
1 Tbsp stirfry sauce or soy sauce
1-2 tsp VE Nonya Seasoning
1 1/2 tsp lime juice
1 tsp brown sugar
2 large chicken breasts, cut into bite-size pieces

Combine first 4 ingredients, and marinade chicken while preparing vegetables and noodles.
------------------------------------------
Noodles:
1/2 cup peanut butter
1/2 cup orange juice
1-2 tsp VE Nonya Seasoning
2 Tbsp oil
2 Tbsp stir-fry sauce or soy sauce
2 Tbsp VE Rice Vinegar
zest of 1/2 an orange
sea salt, to taste
1/2 pkg. vermicelli, softened in hot water (or use cooked noodles)

Combine ingredients, and pour over drained vermicelli/noodles.
------------------------------------------
Vegetables:
3 carrots, grated
4 fresh mushrooms, diced
1 onion, diced
1/2 cup broccoli, finely chopped
celery (optional)
peas (optional)
baby corn (optional)

Stir-fry vegetables in wok with a little oil. Sprinkle with a dash of VE Nonya Seasoning. Add chicken and cook until no longer pink inside. Stir in noodles and heat through. Serve hot.
------------------------------------------
NOTE: You could skip the noodles and serve the chicken and veggies with rice. Stir a little VE Nonya Seasoning or VE Oriental Seasoning into the rice while it's cooking for some extra kick!

Hot Chocolate Brownie

1 1/2 cups all purpose flour
3/4 cup sugar
1 1/2 tsp VE Baking Powder
1/16 tsp VE Sea Salt
3 Tbsp melted butter
3 Tbsp VE Hot Chocolate (VE Temptation Milk Chocolate, VE Décadence Triple Chocolate or VE Indulgence Dark Chocolate)
1 cup hot milk
1/4 tsp VE Vanilla Extract
2 eggs, well beaten
1 cup mini marshmallows

1. Preheat oven to 350F.
2. Mix together flour, sugar, baking powder and salt in large bowl. Set aside.
3. Mix VE Hot Chocolate and hot milk together, stirring to remove any lumps. Add melted butter, vanilla and eggs. Pour into flour mixture stir until well blended.
4. Pour into greased spring form pan and bake at 350F for 25 - 30 minutes, or until toothpick inserted into middle comes out clean.
5. Remove from oven. Sprinkle a layer of mini marshmallows over top and return to oven for about 2 minutes to soften. Remove from oven and spread marshmallows evenly over top of brownie. Cool a bit then serve.

Pork & Pineapple Stir-fry

Serves 4

3 Tbsp cornstarch, divided
2 - 3 tsp VE Oriental Stir-fry Seasoning
1 lb trimmed and diced pork
1 Tbsp vegetable oil
1 green bell pepper, cored and roughly chopped
1 – 14 oz can pineapple chunks, drained, juice reserved
1/2 cup low-sodium chicken stock

1. Combine 2 Tbsp cornstarch with VE Oriental Stir-fry Seasoning and coat pork.
2. Heat frying pan to medium high then add vegetable oil. Cook pork until no longer pink. Remove from pan and set aside.
3. Add green pepper to frying an and stir fry for 3 - 4 minutes.
4. Add pineapple and chicken stock and allow to simmer.
5. Whisk together remaining cornstarch and pineapple juice in small bowl.
6. Return pork to frying pan. Add pineapple juice and briskly stir. Bring to a simmer and cook until sauce thickens. Serve over warm rice or noodles.

Alternate recipe: Prepare with chicken instead of Pork.

Sticky Oriental Chicken Wings

Serves 4

1/4 cup liquid honey
2 Tbsp low-sodium soy sauce
2 Tbsp orange juice
1 Tbsp rice wine vinegar
1 Tbsp ketchup
1 - 2 Tbsp VE Oriental Stir-fry Seasoning
2 tsp VE Poultry Seasoning
1 1/2lbs chicken wings

1. Add first 7 ingredients to a medium sized and stir well.
2. Coat chicken wings with sauce and refrigerate at least 1 hour, or overnight.
3. Preheat oven to 400° F (205° C).
4. Put chicken wings in a single layer on a parchment lined sheet and bake for 15 minutes.
5. Remove for oven and turn over. Return to oven and cook for 15 more minutes.
6. Serve warm with your favorite dip or try prepared VE Curry Dip.

Broccoli & Cauliflower Stir-fry

4 Servings

1 tsp Sesame Oil
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1/2 red bell pepper, diced
1/2 cup low-sodium vegetable stock
1 Tbsp VE Oriental Stir-fry Seasoning

1. Heat frying pan on medium-high and add sesame oil.
2. Add broccoli, cauliflower and red bell pepper, and stir-fry for 3 - 4 minutes.
3. Pour in vegetable stock, cover and steam vegetables until tender crisp, about 3 - 4 minutes.
4. Add Oriental Stir -fry Seasoning and toss to mix and cook for another minute. Serve hot.

Fruity Oatmeal Cookies

Yield 36 cookies

2 cups all-purpose flour
1 tsp baking soda
1 tsp VE Baking Powder
1 tsp VE Sea Salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
1 tsp VE Pure Vanilla
3 cups oats (not instant)
1 1/2 cups VE Cherries & Berries

1. Preheat oven to 350°.
2. Whisk together first 4 ingredients; set aside.
3. Cream together unsalted butter sugar, brown sugar, eggs, vanilla
4. Stir flour mixture into creamed mixture just until no flour is visible.
5. Now add the oats and VE Cherries and Berries stirring just enough to mix everything together.
6. Drop cookies about 2-inches apart onto lightly greased baking sheet.
7. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
8. Remove from oven; let cookies cool for 2 minutes before transferring to a wire rack to cool.

Lemon Tuscan Chicken

3-4 chicken breasts (boneless, skinless)
VE Sea Salt, to taste
VE Pepper, to taste
2 Tbsp Olive Oil
2 small onions, finely sliced
1/2 cup bell peppers, sliced
2 tsp VE Tuscan Rub
1 Tbsp flour
1 cup chicken stock
juice of 1/2 a lemon
2 Tbsp honey

1. Cut chicken into large pieces. Season with salt and pepper.
2. Heat a large frying pan and add Olive oil. Cook chicken until no longer pink. Remove from heat and set aside, covering to keep warm.
3. Sauté onions and bell peppers until soft, then add VE Tuscan Rub and flour. Continue to cook for 1 minute.
4. Add chicken stock, lemon juice, honey and cooked chicken. Simmer uncovered for 8-10 minutes. Serve with rice.

Sausage & Pasta

5 Italian Sausages (casing removed and broken up)
1 Tbsp Olive Oil
1 cup Red Wine
2-3 Tbsp VE Margherita Sauce Mix
4 cups Stewed Tomatoes
1 1/2 cup Chicken stock
Pasta (use your favorite)
Parmesan Cheese
Fresh Parsley

1. Remove sausage casings. Break meat into pieces and cook in hot saucepan, with oil, until no longer pink. Drain.
2. Stir wine, VE Margherita Sauce Mix , chicken stock and tomatoes together with the meat in the pot.
3. Allow to simmer on low heat for about 20 minutes, sauce will thicken as it cooks.
4. Pour over pasta and top with grated Parmesan cheese. Garnish with fresh parsley

Tortilla Soup

14 1/2 oz Chicken Broth
14 1/2 oz Beef Broth
1 med onion -- chopped
1 cup prepared VE Poco Picante Salsa
1/2 tsp ground cumin
2 Tbsp vegetable oil
4 corn tortillas -- cut in 1/8" strips
4 oz Monterey Jack cheese

1. Combine chicken broth, beef broth, onion, salsa, and cumin in a large pot.
2. Place over medium heat and bring to a boil. Reduce the heat to low and cover. Allow to simmer for 20 minutes.
3. While broth is simmering prepare tortilla strips. Heat oil over medium heat in a medium frying pan. Add Tortilla strips and cook until lightly browned - cooking about 2 to 3 minutes per side; drain on paper towels.
4. To serve: Portion soup into bowls and top with tortilla strips then cheese. Serve immediately.

Marinated Oriental Steak

Serves 4

1/4 cup low-sodium soy sauce
3 Tbsp sherry vinegar
2 Tbsp brown sugar
1 - 2 Tbsp VE Oriental Stir-fry Seasoning
VE Pepper, to taste
4 – 3 oz sirloin steaks

1.Combine first 5 ingredients in plastic zip lok bag. Add steaks and allow to at least 2 hours or overnight.
2. Broil or barbecue until cooked. Remove from heat and let stand 5 minutes before serving.

Quick Oriental Rice Noodles

Rice Noodles
1 Tbsp Sesame Oil
1-2 tsp VE Oriental Stir-fry Seasoning (may add more)

1. Cook rice noodles as per instructions on package.
2. Add sesame oil and Oriental Stir-fry Seasoning. Toss to coat noodles.
3. Serve with your favorite Asian meal.

Chimichangas

For those on Weight Watchers each chimichanga is only 3 Points!

8 ounces ground lean turkey or beef
1/2 cup chopped onion
1/2 tsp minced garlic
1 cup prepared VE Poco Picante Salsa, divided
1 tsp VE Chili Seasoning
8 (6-inch) flour tortillas
1/4 cup no-fat sour cream

1. Preheat oven to 475 F.
2. In a large skillet brown meat and onion. Stir in garlic, 1/2 cup VE Salsa, and VE Chili Seasoning. Lower heat and simmer for 5 minutes.
3. Spoon 1/4 cup meat mixture into center of each tortilla. Roll and place seam side down on a 9-by-13-inch baking dish that has been sprayed with oil.
4. Bake for 12 to 14 minutes or until golden brown.
5. To serve chimichangas - top each with 2 tablespoons salsa and 1 tablespoon sour cream.