Recipes
- Roasted Red Pepper Spread
- Tortilla Chips Without Hips
- Grilled Tandoori Chicken
- Tomato-Basil Chicken
- Chicken Pot Pie with Cornbread Crust
- Grilled Beef Kebabs with Ginger-Soy Sauce
- Tailgate Chicken Teriyaki
- Grilled Chicken with Tomato-Avocado Salsa
- Toasted Pumpkin Seeds
- Pat Tovo's Mexican Black Bean Sausage Chili's
- Stacie Fortenberry's LOWFAT SPICY THAI CHICKEN
- Mary Diller's Ambrosia My Way
- Allen Susser's Pan-Roasted Red Snapper with Orange and Mango Salsa
- Grilled Chicken and Vegetable Kebabs with Yogurt Dressing
- Norma Redwine's SPAGHETTI SQUASH
- Tom Barr's Stuffed Peppers
- Laura Meyer's Turkey Burger Soup
- Asian Grilled Chicken Breasts
- Classic Light Potato Salad
- Lobster, Mango and Corn Salad in Watermelon and Grapefruit Vinaigrette
- Ancho Turkey Chili with Roasted Corn
- Banana, Yogurt and Granola Parfaits with Strawberry Sauce
- Pan-Seared Salmon with Summer Succotash
- White Bean Minestrone
- Spiced Pumpkin Bread
- Pan-Seared Pork Chops with Caramelized Apples and Onions
- Spinach and Mushroom Lasagna
- Mashed Baked Butternut Squash with Lemon and Mint
- Butternut Squash Soup with Caramelized Onions and Apples
- English Trifle
- Roasted Asparagus Salad
- Baked Tomato, Rice and Bean Casserole
- Roasted Cauliflower - by Jennifer Siembab
- Brussel Sprouts - by Amy B.
- Grilled Shrimp with White Bean Salad
- Apple Stuffed Chicken
- Acorn Squash and Apple Soup
- Monkey Bars
- Moroccan Chicken Stew
- Skinny Roasted Garlic Mashed Potatoes
- Barley, Mushroom and Winter Squash Risotto
- Shepherd's Pie with Vegetables
- Protein Power Balls
- Hearty Pasta and Bean Soup
- Chicken Dijon
- Sun-Dried Tomato Risotto
- Home-Style Meatloaf with Garlic Smashed Potatoes
- Hearty Pasta and Bean Soup
- Wild Salmon with Champagne Vinaigrette and Blood Orange
- Hearty Pasta and Bean Soup
- Broiled Salmon with Tarragon-Citrus Relish
- Roasted Sugar Snap Peas with Shallots
- Cucumber, Mango and Red Onion Salad
- Barbecued Chicken Burgers
- Rainbow Black Bean Salad
- Citrus Freeze
- Spinach and Ricotta Stuffed Manicotti
Stacie Fortenberry's Lowfat Spicy Thai Chicken
Serves: 10
Ingredients
• 1 tsp vegetable oil 5 mL
• 1 lb boneless skinless chicken breasts cut into strips 500 g
• 1/2 cup chopped onion 125 mL
• 3/4 cup medium salsa 175 mL
• 1/4 cup light peanut butter 50 mL
• 1 cup 2% Evaporated Milk 250 mL
• 1 tsp cornstarch 5 mL
• Salt and pepper
• Chopped fresh cilantro or parsley (optional)
Cooking Instructions
1. In large nonstick skillet, heat oil over medium-high heat; cook chicken and onion, stirring, until chicken is browned all over. Stir in salsa and peanut butter.
2. Combine evaporated milk and cornstarch; gradually stir into skillet. Cook, stirring, over medium heat until boiling and thickened. Season with salt and pepper to taste. Serve garnished with cilantro.
3. Tip: For authentic Thai flavors, serve with wedges of fresh lime and chopped peanuts.
Nutrition Information
Serving Size: 1 Serving
Per Serving
Calories 16
Fat 1 g
Protein 1 g
Carbohydrate 1 g
Calcium *also a good source of calcium
