healthy--recipes
healthy—recipes:

Thai Chicken Sauté
Ingredients
 1   (3 1/2-ounce) bag boil-in-bag rice   
 1 1/2 pounds  chicken breast tenders   $
 1 tablespoon  cornstarch   $
 1 tablespoon  fish sauce   
 4 teaspoons  canola oil, divided   $
 1 cup  sliced onion   $
 2 teaspoons  bottled minced garlic   
 1 teaspoon  bottled ground fresh ginger (such as Spice World)   
 1/2 cup  light coconut milk   
 2 tablespoons  Sriracha (hot chile sauce, such as Huy Fong)   
 1 tablespoon  sugar   $
 1 tablespoon  fresh lime juice   $
 2 tablespoons  chopped fresh cilantro   $
 4   lime wedges   $
Directions
Cook rice according to package directions, omitting salt and fat. Keep warm.
Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil  in a large nonstick skillet over medium-high heat. Add chicken to pan;  sauté 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil  in pan. Add onion, garlic, and ginger to pan; sauté 1 minute. Return  chicken to pan; cook 1 minute or until done. Stir in coconut milk,  Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated.  Sprinkle each serving with 1 1/2 teaspoons cilantro. Serve chicken  mixture over rice with lime wedges.
Makes 4 Servings
Serving: 1 1/2 cup chicken mixture, 1/2 cup rice, 1 lime wedge
Calories: 405

healthy—recipes:

Thai Chicken Sauté

Ingredients

  • (3 1/2-ounce) bag boil-in-bag rice
  • 1 1/2 pounds chicken breast tenders $
  • 1 tablespoon cornstarch $
  • 1 tablespoon fish sauce
  • 4 teaspoons canola oil, divided $
  • 1 cup sliced onion $
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 1/2 cup light coconut milk
  • 2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
  • 1 tablespoon sugar $
  • 1 tablespoon fresh lime juice $
  • 2 tablespoons chopped fresh cilantro $
  • lime wedges $

Directions

  • Cook rice according to package directions, omitting salt and fat. Keep warm.
  • Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons cilantro. Serve chicken mixture over rice with lime wedges.

Makes 4 Servings

Serving: 1 1/2 cup chicken mixture, 1/2 cup rice, 1 lime wedge

Calories: 405

healthyfitnessprincess
healthyfitnessprincess:

Today’s creation :) 

Cauliflower vegan pizza! 

1 head cauliflower - “riced” and steamed  in a pot or the microwave for 5-6 minutes, then drained of all water in a dish towel

Then in a bowl add:
1 chia egg
1 tsp basil 
1 tsp oregano 
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili flakes
1/2 tsp chili powder

Mix all together, place on a baking sheet flatten out.  Pop it in the oven at 350 degrees until the crust is solid and browning, took 20 minutes for me! 
Add tomato sauce (I used a homemade blend of tomatoes oregano and garlic powder) and any other toppings you want! 

Finished it in minutes .. Oops :)

healthyfitnessprincess:

Today’s creation :)

Cauliflower vegan pizza!

1 head cauliflower - “riced” and steamed in a pot or the microwave for 5-6 minutes, then drained of all water in a dish towel

Then in a bowl add:
1 chia egg
1 tsp basil
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili flakes
1/2 tsp chili powder

Mix all together, place on a baking sheet flatten out. Pop it in the oven at 350 degrees until the crust is solid and browning, took 20 minutes for me!
Add tomato sauce (I used a homemade blend of tomatoes oregano and garlic powder) and any other toppings you want!

Finished it in minutes .. Oops :)