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| FAMILY TRADITION COMFORT MEALS PART ONE |
Family traditions just would not be the same without traditional meals!
In honor of my family, I have decided to post up some of our most favorite
recipes.
There are so many that we have, that I have decided to break these
sections up.
Here is part one of our favorite recipes, each with its own story and tradition
behind it.
So now you too can be a part of our family traditions! AND WE WOULD
LOVE TO LEARN ABOUT SOME OF YOURS! So please…send in those
recipes!!
NOTE- Most of these (but not all!) are recipes made for special occasions,
So they do contain a little bit of olive, canola oil or a tad of butter…you can
always reduce the amount to suit your needs. As long as you are eating
clean almost everyday, there is no reason that you can not enjoy these
recipes on the weekend or for a special occasion. Life is meant to be
enjoyed. So eat clean everyday, but occasionally enjoy meals like these! It
is all about balance!!
Enjoy!
THE STEBBINS FAMILY TRADITIONAL FALL HARVEST CELEBRATION
PORK TENDERLOIN AMANDINE
GRUYERE POTATOES
HOMEMADE APPLE SAUCE
CARAMELIZED BUTTERNUT SQUASH
ONION TAMARI GREEN BEANS
This menu has all the traditional fall favorites we absolutely adore. We make
this feast every fall equinox. My daughter makes decorations for the table,
and we eat by candle light. I look forward to this meal every year. Try
making this for guests….it is outstanding! Create an autumn harvest
tradition of your own, and start with this menu. It is sure to please. YUM!
NOTE- this is a special occasion feast…so the calories, while lighter, are
not as low as most of my recipes...but if you want to lower the calories
further, skip the gruyere potatoes.
PORK TENDERLOIN AMANDINE
1 pound pork tenderloin, trimmed of any membranes and cut crosswise into
12 slices
All purpose flour for dredging
1 large egg, beaten lightly with 1 tbsp water
About 1 to 1-1/2 cups sliced almonds
3 tsp unsalted butter or veggie butter or butter flavor cooking spray
2 tbsp or less of olive oil
Flatten the pork slices, cut side down, between sheets of dampened wax
paper until they are ¼ inch thick.
Season them with salt and pepper
Working with one slice at a time, dredge the pork in the flour, shaking off
excess, dip it in the egg, letting the excess drip off, and coat it with almonds.
Transfer the slices as they are coated to a baking sheet lined with wax
paper and chill them, cover loosely, for 1 hour.
In a large heavy skillet (we use cast iron) heat 2 tsp of the butter (or spray
butter cooking spray to coat both sides, and then use olive oil in the pan)
and 2 tbsp of the olive oil, over moderate heat. Swirl around to coat the pan
evenly, and then sauté the pork slices in batches, adding a bit more butter
and oil as necessary, for 1 to 2 minutes each side, or until almonds are a
deep golden, transferring the slices as they are cooked to paper towels to
drain briefly.
Serve on warmed dinner plates with applesauce! SO GOOD!!
AMY’S YUMMY GRUYERE POTATOES
These are a huge favorite of my family! I make them on special occasions
all the time. They are always one of the first dishes to disappear first!
Yukon gold potatoes (about 4-6 medium potatoes)
A block of gruyere cheese, grated
Salt and pepper
Butter cooking spray
Take an oblong ceramic or glass or metal (what ever you have) pan and
coat evenly with the butter cooking spray.
Clean and slice thinly all your Yukon potatoes.
Place a layer of potatoes in the bottom of your san, then spritz with your
cooking spray and then sprinkle with salt and pepper.
Add a thin sprinkling of gruyere cheese, and then repeat with your potato
layer.
Do this until you fill your dish, ending with a sprinkle of cheese (you do not
have to use all the cheese!! A little goes a long way!)
Bake in a 400 degree oven until potatoes are tender and the top layer is a
golden brown…
DELISH!
HOMEMADE APPLE SAUCE
This recipe is pretty darn easy! And SO VERY TASTY!
2-1/2 pounds cooking apples
¾ cup water
¼ cup REAL maple syrup
1 tbsp lemon juice
Nutmeg and cinnamon to taste
Wash, quarter and core cooking apples, add water and cook until nearly
soft. Add maple syrup, lemon juice, and nutmeg and cinnamon. Cook a few
minutes longer. Mash chunks if any.
I prefer a more chunky sauce, but if you like a more smooth sauce, mash
your sauce through a strainer or food mill.
I like to serve hot with the pork…so YUMMY!
CARAMELIZED BUTTERNUT SQUASH
1 butternut squash peeled and diced into 1 inch cubes.
Butter cooking spray
Olive oil
Salt and pepper
Maple syrup (about 1 tbsp) or 2 tsp brown sugar
Heat olive oil in heavy skillet, over medium heat.
Add butternut squash, salt and pepper. Stir constantly.
Once your squash has heated a bit (about 3 minutes) add your maple syrup
or brown sugar. Sprinkle sugar or syrup evenly over all of squash. Continue
to cook, stirring occasionally, until squash is tender, and golden brown.
ONION TAMARI GREEN BEANS
I don’t know why…but this combo on green beans is so good! My kids
always ask for these…any day of the week!
French green beans (from the freezer section is just fine)
Tamari sauce
Onion powder
This is so simple! Just heat green beans with tamari and onion powder to
taste…and voila! Yummy goodness!
GRANDMA BEA’S AMBROSIA SALAD
My husband’s grandmother used to make this salad during Thanksgiving and
Christmas. It is a family favorite. I make it also during Easter…it is tasty!
This salad is so decadent; I often serve it as a dessert!
Use your own judgment for measurements, depending on how many people
you are serving. When I make this salad I usually make a large batch, as it
does not last long in my fridge! I think it is better when served the day after
you make it, so plan ahead!
Maraschino cherries
Pineapple chunks (in a can)
Mandarin oranges (in a can)
Sliced almonds
A couple tablespoons of shredded coconut
Fat free sour cream or non fat plain yogurt
A handful or two of small marshmallows (I usually leave them out to lower
calories)
Just dump all ingredients in a big bowl, and stir in sour cream or yogurt to
coat. Add a little of the maraschino cherry juice and stir to combine. Let the
salad sit in fridge over night to combine flavors. Serve cold. YUMMY!
JOHN AND CIARRA’S FAVORITE CHINESE BEEF AND RICE
When I was first married, my mom gave me a bunch of old cookbooks and
recipes of hers. One of these books was ‘Betty Crocker’s dinner for two’
cookbook.
The copyright of the book is 1964. And I have used it so much it is falling
apart, and I had to go on Amazon and buy a used one from the same year!
(Only this one is in excellent condition!) I still have my mom’s…and one day
it will be given to my daughter.
Here is my hubby’s and my daughter’s favorite recipe from this book. I make
it just about every month. It is so easy.
Here are the measurements for two generous servings. Adjust
measurements to suit how many people you are serving.
CHINESE BEEF AND RICE
2/3 cup rice (such as basmati or jasmine)
2 tbsp canola oil (I use less usually)
1 ½ tsp. of salt
1 ½ cups boiling water
1 beef bullion cube
2 tsp. soy sauce
1 medium onion chopped
2 stalks celery chopped
1 green pepper chopped
1 ½ cups diced cooked lean beef (try flank steak)
Cook rice in hot oil over medium heat until golden brown. Add salt, water,
with bullion cube dissolved in it, and soy sauce. Cover tightly and simmer 20
minutes. Add rest of ingredients. Cover tightly and simmer 10 minutes more.
(it may be necessary to add a little more water) all water should be
absorbed at end of cooking time. If not, remove cover and allow liquid to
evaporate. Serve immediately! Good stuff!
AMY’S HOMECOOKIN’ CHICKEN NOODLE SOUP
Ok…you just have got to have chicken noodle soup on a dreary wet cold
day, or when you feel a little under the weather. This is probably the
ultimate comfort food and a family tradition for many.
I just love my chicken noodle served with fresh home baked bread…it is the
best!
2 large or 4 small chicken breasts diced
Chicken broth (I just use chicken bullion cubes most of the time dissolved in
water)
Bag of wide egg noodles or no yolk noodles
2 large or 3 small stalks of celery diced
1 large onion diced
2 large or 3 medium carrots cut into coins
Salt, pepper and thyme to taste
Just add all ingredients into a large pot, EXCEPT NOODLES, and boil until
veggies are tender and chicken is cooked through. Then add your noodles
to the pot, and cook until noodles are done! Simple as that! It is so easy
and so good. Serve with warm from the oven bread. It is like a big hug for
your tummy!
CHICKEN KEBABS
My cousin Sara says she loves Mediterranean food…so of course I had to
add a couple of recipes here just for her!
Grill this up and eat with pita bread or served over rice. My kids love stuff
like this!
Servings: about 8 skewers
________________________________________
Ingredients:
Chicken breasts, 1 pound, boneless skinless
Olive oil, 1/4, cup
Lemon juice, 1/4, cup, fresh
Cinnamon, 1/8, teaspoon
2 garlic cloves, minced
Salt
Black pepper, ground
Green pepper, 1, chopped in 1 inch pieces
Onions, 3 par-boiled, chopped in 1 inch pieces
Skewers for grilling
________________________________________
Instructions:
Combine oil, lemon, cinnamon, garlic, salt and pepper. Remove all fat and
membrane from chicken, cut into 1 inch cubes and combine with marinade
(refrigerate 2-3 hours)
Let stand at room temp 30 min before grilling. Thread skewers with chicken,
onions and peppers. Grill or broil until golden, do not overcook, serve with
pita or rice. Serve cucumber salad on the side.
CUCUMBER SALAD
Servings: 4-6 bowls
________________________________________
Ingredients:
Nonfat yogurt, 2 cup
Cucumber, 2 whole, seedless
Garlic, 2 cloves, minced
Salt to taste
Black pepper, freshly ground
Fresh mint, 1/3 cup, chopped
Flat leaf parsley, 1/3 cup, chopped
Olive oil, 2 teaspoon, extra- virgin
Pita bread
________________________________________
Instructions:
Peel the cucumbers, cut each one in half lengthwise, and cut into 1/4 inch
dice. Crush the garlic and salt together to a paste. Stir the yogurt into the
garlic paste. Add the cucumbers, pepper, mint, and parsley. Toss to mix.
Adjust salt and pepper to taste. Just before serving drizzle with the olive oil.
Tear off pieces of the pita bread and use them to scoop up salad.
Moroccan Couscous
Description:
This is not for the faint of heart, just for those seeking the pleasures of life.
Spicy and hot, and you will cook it over and over. If nothing else, we owe
Morocco a thank you for this one.
PS- you can always cut back on butter amounts. A little goes a long way I
have found. This is the original recipe, but if you cut the butter and oil by
half, the recipe will always usually come out just as good! Keep this in mind
with other recipes you cook.
Servings: 6
________________________________________
Ingredients:
Chicken, 3.5 pound, cut in 6 pieces
Butter, 3.5 T
Vegetable oil, 1/4 c
Onion, 1 large, cut into wedges
Plum tomatoes, .5 pound quartered
Parsley, 1 c fresh chopped
Ginger, 1.5 t ground
Black pepper, 1.5 t ground
Turmeric, 1 t ground
Jalapeno chili, 1 whole
Cinnamon stick, .5
Cayenne pepper, 1/4 t
Saffron threads, 1/8 t crushed
Turnips, 5 small, peeled, quartered
Carrots, 4 large peeled, quartered lengthwise and crosswise
Acorn squash, 1 large peeled, seeded, cut into 2 inch pieces
Zucchini, 3 small cut quartered lengthwise then crosswise
Garbanzo beans, 16, ounce canned
Water, 2 1/4 c
Salt, 1.5 t
Couscous, 3 c about 18 ounces
Chicken broth, 4 cups
________________________________________
Instructions:
Combine chicken and broth in a large Dutch oven. Simmer until chicken is
cooked through, turning occasionally, about 20 minutes. Using tongs remove
chicken from cooking liquid: reserve cooking liquid.. Skin and bone the
chicken; cut into bite size pieces. Melt 2 tablespoons of butter with the oil in
large heavy Dutch oven over medium-high heat. Add onion, sauté until
tender, about 10 minutes. Add tomatoes and next 8 ingredients and stir 30
seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini
and garbanzo beans with liquid. Cover and simmer until the vegetables are
almost tender about 15 minutes. Uncover and cook until vegetables are
tender, about 5 minutes. Add chicken pieces to sauce and cook until heated
through, about 3 minutes. Discard jalapeno. Meanwhile bring 2 1/4c. Of the
water and 1- 1/2 T butter and salt to boiling. Stir in couscous. Remove from
heat, cover and let stand 10 minutes; fluff with fork. Arrange couscous in
center of serving platter. Drizzle couscous with 3/4 c sauce. Spoon the
chicken and vegetables atop couscous. Serve, passing the remaining sauce
separately.
In honor of my family, I have decided to post up some of our most favorite
recipes.
There are so many that we have, that I have decided to break these
sections up.
Here is part one of our favorite recipes, each with its own story and tradition
behind it.
So now you too can be a part of our family traditions! AND WE WOULD
LOVE TO LEARN ABOUT SOME OF YOURS! So please…send in those
recipes!!
NOTE- Most of these (but not all!) are recipes made for special occasions,
So they do contain a little bit of olive, canola oil or a tad of butter…you can
always reduce the amount to suit your needs. As long as you are eating
clean almost everyday, there is no reason that you can not enjoy these
recipes on the weekend or for a special occasion. Life is meant to be
enjoyed. So eat clean everyday, but occasionally enjoy meals like these! It
is all about balance!!
Enjoy!
THE STEBBINS FAMILY TRADITIONAL FALL HARVEST CELEBRATION
PORK TENDERLOIN AMANDINE
GRUYERE POTATOES
HOMEMADE APPLE SAUCE
CARAMELIZED BUTTERNUT SQUASH
ONION TAMARI GREEN BEANS
This menu has all the traditional fall favorites we absolutely adore. We make
this feast every fall equinox. My daughter makes decorations for the table,
and we eat by candle light. I look forward to this meal every year. Try
making this for guests….it is outstanding! Create an autumn harvest
tradition of your own, and start with this menu. It is sure to please. YUM!
NOTE- this is a special occasion feast…so the calories, while lighter, are
not as low as most of my recipes...but if you want to lower the calories
further, skip the gruyere potatoes.
PORK TENDERLOIN AMANDINE
1 pound pork tenderloin, trimmed of any membranes and cut crosswise into
12 slices
All purpose flour for dredging
1 large egg, beaten lightly with 1 tbsp water
About 1 to 1-1/2 cups sliced almonds
3 tsp unsalted butter or veggie butter or butter flavor cooking spray
2 tbsp or less of olive oil
Flatten the pork slices, cut side down, between sheets of dampened wax
paper until they are ¼ inch thick.
Season them with salt and pepper
Working with one slice at a time, dredge the pork in the flour, shaking off
excess, dip it in the egg, letting the excess drip off, and coat it with almonds.
Transfer the slices as they are coated to a baking sheet lined with wax
paper and chill them, cover loosely, for 1 hour.
In a large heavy skillet (we use cast iron) heat 2 tsp of the butter (or spray
butter cooking spray to coat both sides, and then use olive oil in the pan)
and 2 tbsp of the olive oil, over moderate heat. Swirl around to coat the pan
evenly, and then sauté the pork slices in batches, adding a bit more butter
and oil as necessary, for 1 to 2 minutes each side, or until almonds are a
deep golden, transferring the slices as they are cooked to paper towels to
drain briefly.
Serve on warmed dinner plates with applesauce! SO GOOD!!
AMY’S YUMMY GRUYERE POTATOES
These are a huge favorite of my family! I make them on special occasions
all the time. They are always one of the first dishes to disappear first!
Yukon gold potatoes (about 4-6 medium potatoes)
A block of gruyere cheese, grated
Salt and pepper
Butter cooking spray
Take an oblong ceramic or glass or metal (what ever you have) pan and
coat evenly with the butter cooking spray.
Clean and slice thinly all your Yukon potatoes.
Place a layer of potatoes in the bottom of your san, then spritz with your
cooking spray and then sprinkle with salt and pepper.
Add a thin sprinkling of gruyere cheese, and then repeat with your potato
layer.
Do this until you fill your dish, ending with a sprinkle of cheese (you do not
have to use all the cheese!! A little goes a long way!)
Bake in a 400 degree oven until potatoes are tender and the top layer is a
golden brown…
DELISH!
HOMEMADE APPLE SAUCE
This recipe is pretty darn easy! And SO VERY TASTY!
2-1/2 pounds cooking apples
¾ cup water
¼ cup REAL maple syrup
1 tbsp lemon juice
Nutmeg and cinnamon to taste
Wash, quarter and core cooking apples, add water and cook until nearly
soft. Add maple syrup, lemon juice, and nutmeg and cinnamon. Cook a few
minutes longer. Mash chunks if any.
I prefer a more chunky sauce, but if you like a more smooth sauce, mash
your sauce through a strainer or food mill.
I like to serve hot with the pork…so YUMMY!
CARAMELIZED BUTTERNUT SQUASH
1 butternut squash peeled and diced into 1 inch cubes.
Butter cooking spray
Olive oil
Salt and pepper
Maple syrup (about 1 tbsp) or 2 tsp brown sugar
Heat olive oil in heavy skillet, over medium heat.
Add butternut squash, salt and pepper. Stir constantly.
Once your squash has heated a bit (about 3 minutes) add your maple syrup
or brown sugar. Sprinkle sugar or syrup evenly over all of squash. Continue
to cook, stirring occasionally, until squash is tender, and golden brown.
ONION TAMARI GREEN BEANS
I don’t know why…but this combo on green beans is so good! My kids
always ask for these…any day of the week!
French green beans (from the freezer section is just fine)
Tamari sauce
Onion powder
This is so simple! Just heat green beans with tamari and onion powder to
taste…and voila! Yummy goodness!
GRANDMA BEA’S AMBROSIA SALAD
My husband’s grandmother used to make this salad during Thanksgiving and
Christmas. It is a family favorite. I make it also during Easter…it is tasty!
This salad is so decadent; I often serve it as a dessert!
Use your own judgment for measurements, depending on how many people
you are serving. When I make this salad I usually make a large batch, as it
does not last long in my fridge! I think it is better when served the day after
you make it, so plan ahead!
Maraschino cherries
Pineapple chunks (in a can)
Mandarin oranges (in a can)
Sliced almonds
A couple tablespoons of shredded coconut
Fat free sour cream or non fat plain yogurt
A handful or two of small marshmallows (I usually leave them out to lower
calories)
Just dump all ingredients in a big bowl, and stir in sour cream or yogurt to
coat. Add a little of the maraschino cherry juice and stir to combine. Let the
salad sit in fridge over night to combine flavors. Serve cold. YUMMY!
JOHN AND CIARRA’S FAVORITE CHINESE BEEF AND RICE
When I was first married, my mom gave me a bunch of old cookbooks and
recipes of hers. One of these books was ‘Betty Crocker’s dinner for two’
cookbook.
The copyright of the book is 1964. And I have used it so much it is falling
apart, and I had to go on Amazon and buy a used one from the same year!
(Only this one is in excellent condition!) I still have my mom’s…and one day
it will be given to my daughter.
Here is my hubby’s and my daughter’s favorite recipe from this book. I make
it just about every month. It is so easy.
Here are the measurements for two generous servings. Adjust
measurements to suit how many people you are serving.
CHINESE BEEF AND RICE
2/3 cup rice (such as basmati or jasmine)
2 tbsp canola oil (I use less usually)
1 ½ tsp. of salt
1 ½ cups boiling water
1 beef bullion cube
2 tsp. soy sauce
1 medium onion chopped
2 stalks celery chopped
1 green pepper chopped
1 ½ cups diced cooked lean beef (try flank steak)
Cook rice in hot oil over medium heat until golden brown. Add salt, water,
with bullion cube dissolved in it, and soy sauce. Cover tightly and simmer 20
minutes. Add rest of ingredients. Cover tightly and simmer 10 minutes more.
(it may be necessary to add a little more water) all water should be
absorbed at end of cooking time. If not, remove cover and allow liquid to
evaporate. Serve immediately! Good stuff!
AMY’S HOMECOOKIN’ CHICKEN NOODLE SOUP
Ok…you just have got to have chicken noodle soup on a dreary wet cold
day, or when you feel a little under the weather. This is probably the
ultimate comfort food and a family tradition for many.
I just love my chicken noodle served with fresh home baked bread…it is the
best!
2 large or 4 small chicken breasts diced
Chicken broth (I just use chicken bullion cubes most of the time dissolved in
water)
Bag of wide egg noodles or no yolk noodles
2 large or 3 small stalks of celery diced
1 large onion diced
2 large or 3 medium carrots cut into coins
Salt, pepper and thyme to taste
Just add all ingredients into a large pot, EXCEPT NOODLES, and boil until
veggies are tender and chicken is cooked through. Then add your noodles
to the pot, and cook until noodles are done! Simple as that! It is so easy
and so good. Serve with warm from the oven bread. It is like a big hug for
your tummy!
CHICKEN KEBABS
My cousin Sara says she loves Mediterranean food…so of course I had to
add a couple of recipes here just for her!
Grill this up and eat with pita bread or served over rice. My kids love stuff
like this!
Servings: about 8 skewers
________________________________________
Ingredients:
Chicken breasts, 1 pound, boneless skinless
Olive oil, 1/4, cup
Lemon juice, 1/4, cup, fresh
Cinnamon, 1/8, teaspoon
2 garlic cloves, minced
Salt
Black pepper, ground
Green pepper, 1, chopped in 1 inch pieces
Onions, 3 par-boiled, chopped in 1 inch pieces
Skewers for grilling
________________________________________
Instructions:
Combine oil, lemon, cinnamon, garlic, salt and pepper. Remove all fat and
membrane from chicken, cut into 1 inch cubes and combine with marinade
(refrigerate 2-3 hours)
Let stand at room temp 30 min before grilling. Thread skewers with chicken,
onions and peppers. Grill or broil until golden, do not overcook, serve with
pita or rice. Serve cucumber salad on the side.
CUCUMBER SALAD
Servings: 4-6 bowls
________________________________________
Ingredients:
Nonfat yogurt, 2 cup
Cucumber, 2 whole, seedless
Garlic, 2 cloves, minced
Salt to taste
Black pepper, freshly ground
Fresh mint, 1/3 cup, chopped
Flat leaf parsley, 1/3 cup, chopped
Olive oil, 2 teaspoon, extra- virgin
Pita bread
________________________________________
Instructions:
Peel the cucumbers, cut each one in half lengthwise, and cut into 1/4 inch
dice. Crush the garlic and salt together to a paste. Stir the yogurt into the
garlic paste. Add the cucumbers, pepper, mint, and parsley. Toss to mix.
Adjust salt and pepper to taste. Just before serving drizzle with the olive oil.
Tear off pieces of the pita bread and use them to scoop up salad.
Moroccan Couscous
Description:
This is not for the faint of heart, just for those seeking the pleasures of life.
Spicy and hot, and you will cook it over and over. If nothing else, we owe
Morocco a thank you for this one.
PS- you can always cut back on butter amounts. A little goes a long way I
have found. This is the original recipe, but if you cut the butter and oil by
half, the recipe will always usually come out just as good! Keep this in mind
with other recipes you cook.
Servings: 6
________________________________________
Ingredients:
Chicken, 3.5 pound, cut in 6 pieces
Butter, 3.5 T
Vegetable oil, 1/4 c
Onion, 1 large, cut into wedges
Plum tomatoes, .5 pound quartered
Parsley, 1 c fresh chopped
Ginger, 1.5 t ground
Black pepper, 1.5 t ground
Turmeric, 1 t ground
Jalapeno chili, 1 whole
Cinnamon stick, .5
Cayenne pepper, 1/4 t
Saffron threads, 1/8 t crushed
Turnips, 5 small, peeled, quartered
Carrots, 4 large peeled, quartered lengthwise and crosswise
Acorn squash, 1 large peeled, seeded, cut into 2 inch pieces
Zucchini, 3 small cut quartered lengthwise then crosswise
Garbanzo beans, 16, ounce canned
Water, 2 1/4 c
Salt, 1.5 t
Couscous, 3 c about 18 ounces
Chicken broth, 4 cups
________________________________________
Instructions:
Combine chicken and broth in a large Dutch oven. Simmer until chicken is
cooked through, turning occasionally, about 20 minutes. Using tongs remove
chicken from cooking liquid: reserve cooking liquid.. Skin and bone the
chicken; cut into bite size pieces. Melt 2 tablespoons of butter with the oil in
large heavy Dutch oven over medium-high heat. Add onion, sauté until
tender, about 10 minutes. Add tomatoes and next 8 ingredients and stir 30
seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini
and garbanzo beans with liquid. Cover and simmer until the vegetables are
almost tender about 15 minutes. Uncover and cook until vegetables are
tender, about 5 minutes. Add chicken pieces to sauce and cook until heated
through, about 3 minutes. Discard jalapeno. Meanwhile bring 2 1/4c. Of the
water and 1- 1/2 T butter and salt to boiling. Stir in couscous. Remove from
heat, cover and let stand 10 minutes; fluff with fork. Arrange couscous in
center of serving platter. Drizzle couscous with 3/4 c sauce. Spoon the
chicken and vegetables atop couscous. Serve, passing the remaining sauce
separately.
FIT RECIPES OF THE WEEK
Leading the way, For future fit generations
