Asian Orange Chicken Stir-fry

For nutrition information, go to: http://caloriecount.about.com/orange-chicken-recipe-r613607




Ingredients (Makes 8 servings)

1 1/2

c  water

2

T  orange peel (zest)

4

T  orange juice (juice from fresh orange)

1/4

c  lemon juice

1/3

c  rice vinegar

2 1/2

T  soy sauce

1/2

c  brown sugar

1

t  ginger (fresh, peeled and minced)

1

t  garlic (fresh minced or dried minced...both work well)

2

T  green onion, chopped

1/2

t  red pepper flakes

3

T  cornstarch

2

T  water

2

lb  chicken breast, cubed

1

c  sugar snap peas

1

c  mushrooms, sliced

1/2

c  carrots (julienned)

Directions

1.

In a medium saucepan, on med-hi heat, bring to boil the first 6 ingredients. Add ingredients brown sugar through red pepper flakes and mix well. Remove from heat and let cool for 10-15 minutes while preparing the chicken and veggies in desired method (grilled/stir-fry/etc.)

2.

Mix cornstarch with cold water and add to sauce. Bring sauce to boil again over med-hi heat and add chicken and veggies. Reduce to low heat; stir for 5 minutes until heated through.

Read more:http://caloriecount.about.com/orange-chicken-recipe-r613607#ixzz1JF2yKCRW

Bacon Stuffed Mushrooms

For nutritional info about this recipe, go to: http://caloriecount.about.com/stuffed-mushrooms-recipe-r613567

Ingredients (Makes 8 servings)

20

oz  mushrooms, whole white button

4

oz  cream cheese

2

oz  bacon bits (2 Tablespoons, real bits in a jar)

3

T  green onion, chopped

1/4

t  red pepper flakes

1

T  parmesan cheese, grated

1/4

t  white pepper

1

t  garlic, minced (dry or wet...both work well)

1/4

t  paprika

Directions

1.

Let cheese and bacon bits come to room temperature; you may have to soften (not melt) cream cheese a little in microwave.

2.

Wipe mushrooms free from debris, remove stems and chop up. Don't worry about making the chop too small, you'll whip them and most will break up while being whipped.

3.

In mixing bowl, whip together cream cheese, chopped mushroom stems, chopped green onion and rest of ingredients until well-incorporated.

4.

Pre-heat oven to 350 F.

5.

Stuff mushrooms about 1/4-1/2 high off top of mushroom. Set in foil-lined 9x13. Pack them tightly, they will shrink as they cook.

6.

Bake 35-45 minutes until outside turns dark brown and kitchen smells cheesy and bacon-y. :)

7.

Serve hot, also reheats very well!

8.

If you have leftover stuffing, it tastes super good on celery, cucumber chips or crackers.

Read more: http://caloriecount.about.com/stuffed-mushrooms-recipe-r613567#ixzz1JExDszxy