Eating Right on a Budget!

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CURRY CITRUS CHICKEN

SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Microwave
TIME: Prep/Total Time: 20 min.
Ingredients:
4 boneless skinless chicken thighs (about 1 pound)
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon poultry seasoning
1-1/2 teaspoons cornstarch
1 tablespoon water
Directions: Place the chicken in a microwave-safe dish coated with cooking spray. Combine the onion, juices, soy sauce, curry powder, cumin and poultry seasoning; pour over chicken. Cover and microwave on high for 3 minutes; turn chicken over. Cover and microwave 2-4 minutes longer or until chicken is no longer pink and a meat thermometer reads 180°. Remove chicken and let stand for 1-2 minutes. Combine cornstarch and water until smooth; stir into cooking juices. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until thickened, stirring every 30 seconds. Serve with chicken. Yield: 2 servings.

MEXICAN STIR FRY

SERVINGS: 2-4
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons canola oil
1/2 cup finely chopped green pepper
1/2 cup finely chopped sweet red pepper
2 tablespoons minced jalapeno pepper
3/4 cup water
1/2 cup tomato puree
1/2 teaspoon chili powder
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Pinch cayenne pepper
1-1/3 cups diced cooked chicken
2/3 cup canned kidney beans, rinsed and drained
1 cup cooked rice
1/2 cup shredded cheddar cheese
Directions: In a large skillet, saute onion and garlic in oil for 3 minutes or until crisp-tender. Add peppers; saute until crisp-tender, about 2 minutes. Stir in the water, tomato puree, chili powder, bouillon, salt an cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add chicken, beans and rice; heat through. Sprinkle with cheese. Yield: 2-4 servings.