Robyn's Recipes

Meal of the Week

This week's entree is an all-in-one stir-fry dish.
This is easy to prepare and doesn't take long.
If you don't happen to own a wok, then never
fear.... simply use a large skillet and you're ready
to cook!!  This recipe is low in fat and calories,
yet you won't have to sacrifice taste at all!
This is the time of year for fresh vegetables
which should enhance this fine meal...
I am of the opinion that this is just the perfect
meal for a weekend when you don't want to spend
too much time in the kitchen, and want to spend
more time having fun in the sun with friends.
Besides, this is something a little different than
the ordinary, which will make it interesting to your
guests.  It's such an easy recipe that I've found that
you can't screw it up, and if there's a way to do that,
I'll be the first to do it, believe me!  :-)
If you like this, please feel free to write and let me
know what you thought, ok?    --  Robyn

Entree
(recipe can easily be doubled for more people)

Garlic Chicken with Pasta

4 oz. corkscrew macaroni
3/4 pound boned skinless chicken breast halves
2/3 cup chicken broth
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
Nonstick spray coating
1/2 cup chopped onion
2 gloves garlic, minced OR 1/2 teaspoon garlic powder
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1 cup sliced fresh mushrooms
1 cup halved zucchini slices
2 teaspoons cooking oil
1/2 cup chopped tomato

Cook pasta according to package directions.
Drain well.  Set aside.

Meanwhile, rinse chicken and pat dry. 
Cut chicken into 3/4-inch pieces.  For sauce,
stir together chicken broth, cornstarch, salt and pepper,
set aside.

Spray a cold wok or large skillet with nonstick coating.
Preheat wok or skillet over medium heat.  Add onion,
garlic, oregano and thyme.  Stir-fry for 2 minutes.
Add mushrooms and zucchini; stir-fry for 2-3 minutes
more or till vegetables are crisp-tender.
Remove vegetables.

Add oil to wok or skillet.  Then, add chicken.
Stir-fry for 3-4 minutes or until tender and no longer
pink.  Stir sauce.  Add to wok or skillet.
Cook and stir until thickened and bubbly.
Cook for 2 minutes more.  Stir in tomato, vegetable
mixture, and pasta.  Cook until heated through.

Makes 4 servings.

Dessert

These are absolutely delicious!!  The peppermint
is just an added surprise that makes this 
dessert so delightful.  It's just the right amount, not too strong, but just right.  You can cut down on fat and calories, if you wish, by using sugar-free/fat-free pudding instead of regular, and you can also use Cool Whip Lite instead of the high octane.  I tried it the lower fat and lower calorie way, and nothing was lost.  It's also best to wait to fill the puffs until
 you're ready to serve to keep from getting soggy.

Mint-Chocolate Cream Puffs

Nonstick Spray Coating
1/2 cup water
2 tablespoons butter or margarine
1/2 cup flour
2 eggs
1 4-serving-size package regular (not instant) vanilla
pudding mix
2 tablespoons unsweetened cocoa powder
1/8 teaspoon peppermint extract
1/2 cup Cool Whip, thawed, (optional)
Ground nutmeg (optional)

Spray a baking sheet with nonstick coating.
Set aside.

In a small saucepan, combine water and butter.
Bring to boiling.  Add flour all at once, stirring
vigorously.  Cook and stir until mixture forms a ball
that doesn't separate.  Remove from heat.
Cool for 5 minutes.
Add eggs one at a time, beating after each addition
with a wooden spoon until mixture is shiny and smooth.
Drop mixture in 8 mounds 3 inches apart on the
baking sheet.

Bake in a 450 degree oven for 15 minutes.  Reduce
heat to 325 degrees.  Bake about 10 minutes or until
golden.  Turn oven off.
Split puffs and remove any soft dough from inside.
If desired, return cream puffs to the still warm oven for
20 minutes to dry.
Cool on a wire rack.

For filling:

In a medium saucepan, combine vanilla pudding mix
and cocoa powder.  Prepare mix according to package
directions (use skim milk for lower fat quality, if desired).
Stir in peppermint extract.  Cover surface with waxed
paper and chill.

When ready to serve:

Spoon about 1/4 cup of the filling into the bottom half
of each cream puff.  If desired, top each with 1 tablespoon
Cool Whip and sprinkle with nutmeg. 

Makes 8 servings.