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Stir in sour cream until complete mixture is heated through. Sprinkle with parsley and serve over hot, buttered egg noodles. Leftovers are delicious served in a wrap the next day for lunch. For a vegetarian option, substitute firm diced tofu for chicken, but add the tofu to pan when you add the vegetables.

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Recipe courtesy Peanut Bureau of Canada Peanutbureau. In a small bowl, stir peanut butter with soy sauce, sugar, hot sauce and garlic. Stir in lime juice then 4 to 6 Tbsp. Add additional hot sauce to taste if you like.

Boulder Food Rescue’s Recipe Book Launch – Museum Of Boulder

Extra sauce can be refrigerated for several days. Slice chicken into thin strips.


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Snap tough ends from asparagus. If asparagus is thick, slice in half lengthwise, then slice diagonally into 2-inch 5-cm pieces. Heat oil in a large non-stick fryingpan over medium-high heat.

Directions:

Add chicken and stir-fry until cooked through and just golden, about 3 minutes. Add ginger, red pepper, asparagus and snow peas.

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Stir-fry until vegetables are tender, but crisp, 5 to 6 more minutes. Season with salt if needed. Stir until chicken and vegetables are coated, about 1 minute. Serve with rice or noodles and sprinkle with peanuts.


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Serve with a side salad. Recipe courtesy Egg. Preheat oven to F C. Heat oil in medium non-stick, oven-proof skillet or cast-iron skillet set over medium heat.

Recipes to the rescue: Food that is fast, flavourful – and fabulous

Cook hash browns, stirring often, for 3 to 5 minutes or until lightly browned. Add sausage, red pepper, rosemary, paprika, onion powder, garlic powder, salt, pepper and cayenne. Cook, stirring often, for 3 to 5 minutes or until sausage starts to brown. Spread evenly in skillet. Remove from heat. In a bowl, whisk eggs until blended and pour evenly over sausage mixture.

Bake for 7 to 8 minutes or until set. Serve warm, cut into wedges. A bracing bowl of this goodness can be on the table in no time, thanks to a store-bought rotisserie chicken. Serve this hearty soup with crusty bread and a salad. Heat oil in a large stock pot. Add carrots, celery, onion and parsley and saute several minutes. Nothing fancy, just simple and healthy! I like that. She refers to corn syrup, high fructose corn syrup, and artificial colors as ingredients she tends to avoid — but these are all safe ingredients corn syrup is glucose, high fructose corn syrup is about half glucose, half fructose — like table sugar and honey are.

All in all Cain gives some reasonable advice and encouragement in her book, and the recipes are very doable for even the less-experienced cook. Recipe Rating. Save my name, email, and website in this browser for the next time I comment. Email address:. Search for:.


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True-to-life, science-based nutrition information that helps people enjoy eating for good health! Previous Next. Check it out!