Asian Recipes (Most Popular)
Fried rice is a standby "wing it" meal in our house. Pick a meat and some veggies and away we go. This recie uses quinoa instead of rice. Better flavor and better for you to.
I looked at several recipes for baked eggrolls but none of them quite fit the ingredients that I was trying to use. I never stick to recipes so it wasn't too much of a stretch to make these quick and easy egg rolls. The most tedious part is rolling them.
Baked sesame chicken, high protein, low carbs - need two hours to marinate, but only 10-15 minutes to bake
No fat added! This tofu sucks up the marinade like a sponge. Goes great with brown rice.
What makes this recipe so low-calorie is that it uses kelp noodles (6 calories for 4 ounces!) in place of rice noodles. Look for them in your grocery store's natural foods section. They can be eaten raw, but I prefer them a little bit cooked, as in this recipe. Traditionally pad thai is light on the vegetables- in this version, I add a healthy amount of broccoli to improve nutrition and add bulk. This recipe makes a large helping for one person, and will keep you full for a long time! It's as good as restaurant pad thai, while being much lower carb and containing a fraction of the calories, and best of all it's easy and quick.
I put this in the "fish" category because of the fish sauce, but it is otherwise vegetarian. If you'd like, substitute soy sauce for the fish sauce. It's not quite the same, but it's about the same level of saltiness. Almost all of the sodium in this recipe comes from the fish sauce- if that's a concern, substitute low-sodium soy sauce.
To further reduce carbohydrates, replace the chili sauce with half a teaspoon of chili powder. This eliminates about ten calories, as well. You may need to add a little more lemon or lime juice to replace the missing liquid.
Recipe variation of SEATTLERAINONME's Chicken Wrap
http://recipes.sparkpeople.com/rec
ipe-detail.asp?recipe=302409
A flavorful, easy way way to prepare boneless chicken breasts. Delicious cold, too, in a salad.
A very useful recipe for when you have a lot of left-over turkey or chicken (this recipe uses chicken) and you're tired of making soup. Note the cook time seems long because it's in a crock pot, which calls for two to four hours.
I used bagged or hand-selected vegetables. If you use canned, drain and rinse before adding to remove the excess salt. Unfortunately that will lose some of the vitamins; your call. If using frozen vegetables, warm them slightly in the microwave (a minute or so on High, right in the bag) so they don't freeze the other ingredients when you mix them in.
STRANGE FACT: using turkey instead of chicken makes the following changes to the nutritional information per serving:
- 1.5 times the fat (mostly mono- and polyunsaturated)
- 50 more calories
- 300 more grams of sodium (?)
- 2 more grams of sugar (?)
- 1.5 more grams of protein
and variations in vitamins and minerals.
Weird....
A vegetarian version of the SunFire Chicken dish from Panda Express -- all the taste without the guilt!
http://www.fastfoodfacelift.
com
Deliciously flavorful wrapped in lettuce or over rice! A little chopping intensive, but worth it... (A food processor might help)
Makes about (6) 1 cup servings
