- SMOOTHIES
- BEEF
- PORK
- POULTRY
- Apple Turkey Picadillo and Avocado-Corn Salsa
- Cabbage Salad with Turkey
- Chicken and Vegetable Stir-Fry
- Chopped Greek Salad with Garlic-Tomato Toasts
- Crispy Baked Drumsticks with Honey-Mustard Sauce and Vinegary Coleslaw
- Endive and Fruit Salad with Chicken Breast
- Quick Chicken Cordon Bleu with Trio of Pea and Buttermilk-Herb Mashed Potatoes
- Stuffed Eggplants with Chicken and Pine Nuts
- Turkey in Cream and Mushroom Sauce with Hash Browns
- Turkey Strips Chinese Style
- FISH
- VEGETARIAN
Chicken and Vegetable Stir-Fry
Ingredients (for 2 people):
chicken breast • canola oil • leek stalk • mushrooms • red bell pepper • yellow bell pepper • vegetable broth • sour cream • salt • pepper • majoram • paprika • whole grain pasta
1 portion contains 420 cal
Preparation
Chop meat. Halve leek and slice in 1 inch pieces. Cut bell peppers in pieces and halve mushrooms. Heat oil in pan and sear chicken meat. Season meat, take out of pan and keep warm. Stir-fry bell peppers, leek and mushrooms in frying fat and add vegetable broth. Season with marjoram and cook for about 15 minutes. Add meat (incl. stock) to vegetables and cook for another 5 minutes. At the end, mix in sour cream and season with salt, pepper, paprika and marjoram. Serve with whole grain pasta, cooked al dente.
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