How To Prepare
Directions:
Alternate beef, pineapple, and red pepper on six skewers. Place kebobs in a large shallow glass baking dish.
Combine orange juice, marinade, syrup, and ginger. Pour over beef and marinate for 25 to 30 minutes.
Remove kebobs from marinade and grill 4 to 5 inches away from moderately hot coals (or broil) for 4 to 8 minutes (depending on heat) for medium-rare, turning frequently. Brush with marinade during grilling process.
Serve over brown rice.
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Grilled Hawaiian Beef Kebobs
How To Prepare
Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides. Add broth and simmer, uncovered, 15 minutes or until chicken is done. Combine potato flour and water in a small bowl; stir well. Add potato flour mixture to chicken mixture; simmer 2 minutes or until sauce thickens. Stir in cilantro. Serve over brown rice.
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Chicken Vindaloo
How To Prepare
Prepare rice according to package directions.
Spay skillet with cooking spray, heat. Stir-fry onion, garlic and vegetables 5 minutes (until crisp tender)
Add remaining ingredients and Stir fry until all ingredients are heated through (2-3 minutes)
Serve over rice.
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Tuna Stir-Fry
How To Prepare
Combine rice, artichoke hearts, chick peas, tomatoes, onion and tuna in a large bowl. Whisk lemon juice, water and olive oil in a small bowl. Drizzle over tuna rice salad. Sprinkle parsley, then toss well. Cover and refrigerate for at least two hours.
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Tuna Rice Salad
How To Prepare
1. In a nonstick wok or large nonstick pan, add canola oil and preheat over medium-high heat. Stir in cooked chicken and scallions; stir-fry for 1 minute.
2. Add cooked rice, celery, and teriyaki. Cook for about 3 minutes until heated through, tossing gently to coat all ingredients. Push rice mixture to the sides of wok or pan. Add egg whites to center of wok. Cook and stir about 1 minute or until the eggs are completely cooked. Mix eggs into rice mixture. Add sesame oil, pepper and stir fry ingredients all together.
3. Serve immediately. Store leftovers in refrigerator for up to 2 days.
Makes 6 servings (about 1 cup each)
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Skinnylightful Chicken Fried Rice
How To Prepare
Instructions
1. In a large pot, add chicken broth, mushrooms, teriyaki, Splenda, sherry and ginger and mix well. Turn heat up to a boil, then turn down to a simmer and cook for 15 minutes.
2. Stir in the chicken and ½ cup scallions. Continue to cook for 10 more minutes. Add brown rice and cook for an additional 5 minutes.
3. Ladle 1 cup into each bowl. Sprinkle with a little scallions and sesame seeds, if desired.
Makes 8 cups (each serving, 1 cup)
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Skinny Chinese Chicken Soup
Ingredients
Ingredients for Garnish: (optional)
Ingredients
Ingredients for Garnish: (optional)
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How To Prepare
1.
Coat a 6-quart slow cooker with nonstick cooking spray. Add steak; top with peppers, onions, tomatoes, garlic.
2.
In a small bowl, whisk beef broth, vinegar, potato flour and Splenda. Pour over beef and vegetables. Sprinkle bamboo shoots over the top.
3.
Cook 2 hours on high or 4 hours on low. Serve with cooked brown rice.
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Asian Pepper Steak
