January 14, 2012: Low Fat Asian Linguine With Vegetables Recipe

I know I’ve shared other recipes for Asian style pasta but with this one I took care to make it as low calorie as possible and I believe I succeeded nicely. The portion sizes aren’t big, but pasta is filling and it doesn’t take a large quantity to serve this as a side dish.

Note: The Oriental salad dressing I used was left over from the Oriental Chicken Salad recipe I prepared on January 5^th.

Low Fat Asian Linguine served with Asian Pork Tenderloin and Slow Cooker Sesame Green Beans

Low Fat Asian Linguine With Vegetables

2 ounces whole wheat linguine

1/4 cup chopped broccoli

1 t. sesame oil

1/4 cup Red bell pepper, cut into strips

1 Green onion, cut on the bias
2 fresh basil leaves, chiffonade

1/3 cup Oriental salad dressing

Cook linguine in boiling water as directed on package with broccoli; drain and set aside. In the same pot, heat the sesame oil over medium heat. Add the pepper and white parts of the onion (reserve the green parts) and stir fry for 2 – 3 minutes, until veggies start to soften. Mix in reserved linguine and broccoli and add salad dressing. To serve, top with slices of reserved green onion and basil leaves.

Serves 2 with about 90 calories each serving

October 17, 2011: Slim Stir Fry Chicken Recipe

I am not satisfied with my current self. I’ve been walking and working out every weekday now for months and yet I haven’t lost any weight. Well… that means only one thing – I need to eat less/better. Yes, unfortunately, I’m going to have to *gasp* watch what I eat.

As someone who absolutely foods and everything to do with food, this is really difficult. I know I can take the same dishes I love and turn them into lighter, lower calorie versions, but sometimes you just can’t substitute real butter or cream or cheddar cheese. It’s going to take quite an adjustment.

As one of my first forays into a lower fat meal that is still full of flavor, I made this stir fry chicken dish the other night.

Slim Stir Fry Chicken and Snow Peas served with Ramen Noodle Cabbage Salad

Slim Stir Fry Chicken and Snow Peas

2 boneless skinless chicken breasts

½ cup low fat Oriental dressing/marinade (I used Soy Vey Hoisin Garlic)

2 drops sesame oil

1 T. soy sauce

2 t. vegetable oil

2 cloves garlic, minced

8 ounces snow peas

1 T. cornstarch mixed with 1/3 cup water

If using frozen chicken breasts, cut it before it’s completely thawed. Remove any visible fat from chicken and slice into thin strips. Place strips in a Ziploc bag; add dressing/marinade, sesame oil and soy sauce. Marinade meat in the refrigerator for at least one hour.

Heat a wok or large skillet to medium high. Add oil. Add garlic and snow peas. Cook for about one minute, until vegetables are just beginning to soften. Stir frequently to prevent burning.

Add meat with marinade. Stir fry about five minutes. Add water and cover, cooking for another couple minutes until chicken is no longer pink and sauce is thickened. Serve over brown rice cooked in nonfat chicken broth.