EASY Roast Turkey & Gravy Recipe (FOOLPROOF & JUICY!)



6 Fool-Proof Stir-Fry Recipes

asparagus and chicken stir fry
Con Poulos
Asparagus and Chicken Stir-Fry

The chicken thighs in this super-flavorful meal are high in iron, zinc, and B vitamins, and the fiber and prebiotics in asparagus promote digestive health. (Here are 6 foods your gut wants you to eat.)

SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES

2 Tbsp ponzu sauce (sold near the soy sauce, or sub in 2 Tbsp less-sodium soy sauce + 2 tsp lemon or lime juice)
2 tsp cornstarch
2 tsp dark sesame oil
1 tsp lemon zest
2 tsp vegetable oil
1 ½ lb chicken thighs, cut into 1" cubes
1 lb asparagus, trimmed and cut into 2" pieces
1 c frozen shelled edamame, thawed
2 med carrots, peeled and sliced into coins
2 tsp black or white sesame seeds
2 scallions, sliced

1. COMBINEponzu, cornstarch, sesame oil, and lemon zest.
2. HEAT1 tsp of the vegetable oil in skillet over high. Cook chicken, stirring occasionally, until browned and cooked through, 5 minutes. Set aside.
3. WIPEskillet clean and heat remaining 1 tsp vegetable oil over high.
4. ADDasparagus, edamame, and carrots and cook until crisp-tender, 1 to 2 minutes.
5. ADDsauce mixture and chicken and cook until sauce thickens, 30 to 60 seconds.
6. REMOVEfrom heat. Stir in sesame seeds and scallions.

NUTRITION(per serving) 330 cal, 39 g pro, 13 g carb, 5 g fiber, 5 g sugars, 14 g fat, 2.5 g sat fat, 528 mg sodium

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pineapple fried rice with shrimp
Con Poulos
Pineapple Fried Rice with Shrimp

This nutritious version of the takeout favorite will satisfy sweet, savory, and crunchy cravings, plus deliver a third of your daily value of filling fiber. (One writer quit takeout for 2 weeks and cooked everything at home. Here's what happened.)

SERVES4
PREP TIME:10 MINUTES
TOTAL TIME:25 MINUTES

1 lb peeled and deveined shrimp
2 cloves garlic, grated
1" piece ginger, peeled and grated
¼ tsp black pepper
3 tsp vegetable oil
2 lg eggs, beaten
2 c pineapple chunks
½ lb green beans, cut into 1" pieces
3 c cooked brown rice
2 Tbsp less-sodium soy sauce
3 scallions, sliced
¼ c roasted unsalted peanuts, roughly chopped, for serving

1. TOSStogether shrimp, garlic, ginger, and pepper.
2. HEAT1 tsp of the oil in skillet over medium-high. Add eggs and cook, stirring until scrambled and cooked through, 1 to 2 minutes. Set aside.
3. WIPEskillet clean, add 1 tsp of the oil, and increase heat to high. Add shrimp and cook, stirring occasionally, until opaque and pink, 3 minutes. Set aside.
4. WIPEskillet clean and heat remaining 1 tsp oil over high. Add pineapple and beans and cook until crisp-tender, 2 minutes.
5. ADDrice and cook until heated through, 2 minutes. Stir in shrimp and eggs and cook to reheat.
6. REMOVEfrom heat and stir in soy sauce and scallions. Serve topped with peanuts.

NUTRITION(per serving) 434 cal, 26 g pro, 55 g carb, 7 g fiber, 11 g sugars, 13 g fat, 2 g sat fat, 952 mg sodium

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Thai Curry Turkey and Cabbage Stir-Fry
Con Poulos
Thai Curry Turkey and Cabbage Stir-Fry

When you feel like having a little spice, this dish hits the spot. Bonus: "Warming" foods, such as ginger and chiles, boost metabolism. (Did you know your body has 6 key fat-fighting hormones? See how to balance and boost them—and .)

SERVES4
PREP TIME:10 MINUTES
TOTAL TIME:25 MINUTES

1 ½ lb ground turkey
2 Tbsp Thai green curry paste
1 Tbsp cornstarch
2 tsp lime juice
½" piece ginger, grated
2 tsp vegetable oil
2 c shredded mixed green and purple cabbage
1 c bean sprouts
1 c shredded carrots
1 Thai chile or jalapeno, sliced
3 scallions, sliced
12 leaves Boston lettuce, for serving
Lime wedges, for serving

1. COMBINEturkey, curry paste, cornstarch, lime juice, and ginger.
2. HEAT1 tsp of the oil in skillet over high. Add turkey and cook, breaking up with wooden spoon, until browned and cooked through, 5 minutes. Set aside.
3. WIPEskillet clean and heat remaining 1 tsp oil. Add cabbage, bean sprouts, carrots, and chile and cook, stirring, until crisp-tender, 2 minutes.
4. ADDturkey and reheat. Remove from heat and stir in scallions.
5. TOPlettuce with mixture and serve with lime wedges.

NUTRITION(per serving) 331 cal, 36 g pro, 13 g carb, 3 g fiber, 5 g sugars, 15.5 g fat, 3.5 g sat fat, 285 mg sodium

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Pork Ramen Stir-Fry
Con Poulos
Pork Ramen Stir-Fry

Zucchini noodles, a low-carb and gluten-free version of classic ramen noodles, are the stars of this recipe. (Use your spiralizer to make these fun recipes.)

SERVES4
PREP TIME:15 MINUTES
TOTAL TIME:35 MINUTES

1 ½ lb pork loin roast, thinly sliced
1 Tbsp cornstarch
1" piece ginger, peeled and sliced into rounds
3 tsp vegetable oil
8 oz sliced shiitake mushrooms
1 c frozen corn, thawed 2 heads baby bok choy, sliced
¼ c reduced-sodium chicken broth
2 Tbsp less-sodium soy sauce
1 tsp dark sesame oil
1 lb zucchini noodles
3 scallions, sliced
4 soft-boiled eggs, for serving
4 tsp sliced nori (dried seaweed), for serving
2 tsp sesame seeds, for serving

1. TOSStogether pork, cornstarch, and ginger.
2. HEAT1 tsp of the vegetable oil in skillet over high. Cook pork, stirring occasionally, until browned and cooked through, 5 minutes. Set aside.
3. WIPEskillet clean and heat 1 tsp of the vegetable oil over high. Add mushrooms and cook, stirring occasionally, until browned and cooked through, 4 minutes. Set aside.
4. WIPEskillet clean and heat remaining 1 tsp vegetable oil over high. Add corn and bok choy and cook until crisp-tender, 1 minute.
5. ADDpork, mushrooms, broth, soy sauce, and sesame oil.
6. COOKuntil heated through and slightly thickened, 1 minute.
7. REMOVEfrom heat and stir in noodles and scallions.
8. SERVEtopped with eggs, nori, and sesame seeds.

NUTRITION(per serving) 396 cal, 47 g pro, 19 g carb, 4 g fiber, 5 g sugars, 15 g fat, 3.5 g sat fat, 464 mg sodium

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Cashew and Pepper Stir-Fry
Con Poulos
Cashew and Pepper Stir-Fry

Perfectly seasoned with anti-inflammatory ginger, honey, and onion, this vegetarian recipe makes a delicious side dish or a light main meal. (Take a look at these 7 food pairings that fight inflammation.)

SERVES2 (main dish) or 4 (side dish)
PREP TIME:10 MINUTES
TOTAL TIME:20 MINUTES

3 Tbsp less-sodium soy sauce
1 Tbsp seasoned rice vinegar
2 tsp cornstarch
2 tsp honey
2 tsp vegetable oil
2 cloves garlic, minced
1 ½" piece ginger, peeled and cut into matchsticks
1 c snap peas, trimmed
1 lg red bell pepper, sliced
1 med red onion, sliced into ½" wedges
6 Tbsp roasted cashews, for serving
Sliced chives, for serving

1. COMBINEsoy sauce, vinegar, cornstarch, and honey.
2. HEAToil in skillet over high. Add garlic and ginger and cook until lightly browned, 1 minute.
3. ADDpeas, pepper, and onion. Cook, stirring occasionally, until crisp-tender, 3 minutes.
4. ADDsauce mixture and cook until slightly thickened, 30 seconds.
5. SERVEtopped with cashews and chives.

NUTRITION(per serving, as side dish) 156 cal, 4 g pro, 17 g carb, 3 g fiber, 8 g sugars, 8.5 g fat, 1.5 g sat fat, 405 mg sodium

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Beef and Plum Stir-Fry
Con Poulos
Beef and Plum Stir-Fry

Inspired by a burrito bowl, this fusion of sweet and savory provides a healthy dose of good-for-you fats, 55% of your daily value of iron, and 44 g of protein.

SERVES4
PREP TIME:20 minutes
TOTAL TIME:35 minutes

1 ½ lb skirt steak, thinly sliced against grain
1 Tbsp chili powder
1 tsp ground cumin
1 tsp lime zest
2 cloves garlic, sliced
2 tsp vegetable oil
3 plums, nectarines, or peaches, cut into 1/2" wedges
1 yellow onion, cut into 1/4" wedges
2 med cucumbers, diced
2 c cooked quinoa
½ c fat-free Greek yogurt
1 Tbsp cilantro
4 tsp pepitas
Hot sauce and lime wedges, for serving

1. TOSStogether steak, chili powder, cumin, lime zest, and garlic; season with salt and pepper.
2. HEAT1 tsp of the oil in skillet over high. Add steak and cook, stirring occasionally, until browned, 3 to 4 minutes. Set aside.
3. WIPEskillet clean and heat remaining 1 tsp oil over high. Add plums and onion and cook until crisp-tender, 2 to 3 minutes.
4. REMOVEfrom heat and stir in steak and cucumbers.
5. SERVEover quinoa and top with yogurt, cilantro, and pepitas. Serve with hot sauce and lime wedges.






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Date: 12.12.2018, 07:27 / Views: 35482