Heart-Smart_Recipes_2016_

Heart-Smart Recipes 51

HOT GINGERED BEEF

AND BROCCOLI SALAD

Chicken Curry Skillet
with Rice Noodles
SERVINGS 6 (1^1 ⁄ 2 cups each)
START TO FINISH 30 minutes
8 oz. dried wide rice noodles, broken
1 Tbsp. vegetable oil
1 1 ⁄ 2 lb. skinless, boneless chicken
breast halves, cut into 1-inch
pieces
1 16-oz. pkg. frozen desired stir-fry
vegetables, thawed
1 14-oz. can unsweetened light
coconut milk

(^1) ⁄ 2 cup water
1 Tbsp. sugar
1 Tbsp. fi sh sauce
(^1) ⁄ 2 to 1 tsp. red curry paste
(^1) ⁄ 4 tsp. black pepper
(^1) ⁄ 4 cup snipped fresh basil

1. Soak rice noodles according to
   package directions; drain.


2. In an extra-large skillet heat oil over
   medium-high heat. Add chicken; cook

and stir 8 to 10 minutes or until chicken

is no longer pink, adding vegetables the

last 4 minutes of cooking. Remove

chicken mixture from skillet.

3. In the same skillet combine the next
   six ingredients (through pepper). Bring
   to boiling. Stir in rice noodles and
   chicken mixture. Return to boiling;
   reduce heat. Simmer, uncovered, about
   2 minutes or until noodles are tender
   but still fi rm and sauce is thickened.
   Sprinkle with basil.
   PER SERVING: 372 CAL. | 9 G TOTAL FAT
   (4 G SAT. FAT ) | 83 MG CHOL.
   401 MG SODIUM | 39 G CARB. | 2 G FIBER
   5 G SUGARS | 30 G PRO.

Hot Gingered Beef

and Broccoli Salad

SERVINGS 4 (2^1 ⁄ 2 cups each)

START TO FINISH 20 minutes

12 oz. boneless beef sirloin steak

(^1) ⁄ 2 cup light ginger vinaigret e
salad dressing
3 cups broccoli fl orets
8 cups mixed spring salad greens or
baby salad greens
1 medium red sweet pepper, seeded
and cut into bite-size strips

1. Trim fat from meat. Thinly slice meat
   across the grain into bite-size strips.


2. In a large skillet or wok heat
   2 tablespoons of the salad dressing
   over medium-high heat. Add broccoli;
   cook and stir 3 minutes. Add meat.
   Cook and stir 2 to 3 minutes more or
   until meat is slightly pink in center.


3. Transfer meat mixture to a large
   bowl; add greens and sweet pepper.
   Drizzle with the remaining dressing;
   toss gently to coat.
   PER SERVING: 194 CAL. | 6 G TOTAL FAT
   (1 G SAT. FAT) | 51 MG CHOL.
   475 MG SODIUM | 14 G CARB. | 4 G FIBER
   7 G SUGARS | 22 G PRO.

GINGER

OIL FOR

STIR-FRYING

AND MAKES

A FLAVORFUL

SAUCE.