Teriyaki Chicken & Snow Pea Stir-Fry

Teriyaki Chicken and Snow Pea Stir FryTeriyaki Chicken & Snow Pea Stir-Fry

2 tsp. Asian (dark) sesame oil

1 lb. skinless boneless chicken breast, cut into thin strips

2 garlic cloves, minced

1 (1/2 inch) piece fresh ginger, peeled and minced

1 red bell pepper, thinly sliced

4 scallions, thinly sliced

1 (5 0z.) can sliced water chestnuts, drained

6 oz. snow peas, trimmed

1/4 cup reduced-sodium chicken broth

1/4 cup teriyaki sauce

Pinch red pepper flakes

2 cups hot cooked brown rice

Heat large skillet or wok over medium-high heat until drop of water sizzles in pan.  Add oil and swirl to coat skillet.

Add chicken to skillet and stir-fry until browned and cooked through, about 5 minutes.  Using slotted spoon, transfer chicken to plate.

Add garlic and ginger to skillet and stir-fry until fragrant, about 30 seconds.  Add bell pepper, scallions and water chestnuts; stir-fry 2 minutes.  Add snow peas and stir-fry until bright green.  Add broth, teriyaki sauce and red pepper flakes; stir-fry until sauce is slightly reduced, about 1 minute longer.

Return chicken to skillet and stir-fry until heated through, about 1 minute.  Serve with brown rice.

Stir-fries are one of the quickest meals you can make, but once you start cooking, there’s little time to do anything but STIR!  Prep all your ingredients and arrange them near the stove before you begin for stress-free stir-frying.

Weight Watchers, Teriyaki Chicken and Snow Pea Stir-Fry, Cook it Fast, 2014


Pork Chop Suey

Pork Chop Suey

Pork Chop Suey

This recipe, Pork Chop Suey, chop suey is often made with bamboo shoots and water chestnuts – add them to this recipe if you wish.  In place of the noodles, try it with Yakisoba Stir-Fry Noodles.  Serve with 3 packages of Yakisoba Stir-Fry Noodles; just make them PLAIN.  The good thing about these noodles is that there ISN’T ANY MSG, TRANS FAT OR CHOLESTEROL in them.


Pork Chop Suey Recipe

Pork Chop Suey

1 cup reduced-sodium chicken broth

3 Tbsp. reduced-sodium soy sauce

2 Tbsp. molasses

¼ tsp. ground pepper

5 tsp. cornstarch

2 Tbsp. canola oil, divided

1 lb. pork tenderloin, trimmed, halved lengthwise and cut into ¼ inch thick pieces

1 medium onion, slivered

1 medium red bell pepper, thinly sliced

3 cup bean sprouts

1 Tbsp. minced fresh ginger

Yakisoba Stir-Fry Noodles


Combine broth, soy sauce, molasses and pepper in a medium bowl.  Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined.  Set aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat.  Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes.  Transfer to a plate.

Increase heat to medium-high.  Add the remaining 1 tablespoon oil, bell pepper, sprouts and ginger and cook for 3 minutes.  Pour in the broth mixture and bring to a boil.  Cook, stirring, for 3 minutes.  Reduce heat to medium; add the reserved cornstarch mixture and pork (and other accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.


(Recipe for Pork Chop Suey, Diabetic Connect, 2015)


Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad Recipe


Grilled Marinated Flank Steak Salad

Cilantro Dressing:

3 Tbsp. lime juice

2 Tbsp. chopped shallot

2 Tbsp. snipped fresh cilantro

1 Tbsp. olive oil

1 Tbsp. water

2 tsp. honey

1 large clove garlic, peeled and quartered

½ tsp. chili powder

¼ tsp. salt

¼ tsp. ground cumin

In a blender or small food processor combine all ingredients.  Cover and blend or process until combined.

8 oz. beef flank steak

2 small yellow and/or red sweet peppers, stemmed, seeded and halved

1 ear fresh corn, hushed and silk removed

2 green onions, trimmed

Nonstick cooking spray

4 cherry tomatoes, halved

¼ of a small avocado, halved, seeded, peeled and thinly sliced

2 cups torn romaine lettuce

Fresh cilantro sprigs


Divide Cilantro Dressing into two portions.

Trim fat from steak.  Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1 inch intervals.  Place steak in a resealable plastic bag.  Pour one portion of the Cilantro Dressing over steak in a bag; set remaining dressing portion aside.  Seal bag; turn to coat steak.  Marinate in the refrigerator for up to 3 hours; in1 ½ hours turn steak on other side.

Coat sweet pepper, corn and green onions with cooking spray.

For a charcoal grill, grill steak and corn on the rack of an uncovered grilled directly over medium coals until steak is desired doneness and corn is tender, turning steak one halfway through grilling and turning corn occasionallyFor steak, allow 17 to 21 minutes for medium rare (145 F.); to medium (160 F.)  For corn, allow 15 to 20 minutes.  Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently.

(For a gas grill, preheat grill.  Reduce heat to medium.  Place meat and, later, vegetables on grill rack over heat.  Cover and grill as above.)

Thinly slice meat against the grain.  Coarsely chop sweet peppers and green onions; cut the corn from the cob, leaving kernels in “SHEETS”.  Serve meat, vegetables, tomatoes, and, if desired, avocado slices over romaine lettuce.  Drizzle with the reserved portion on the Cilantro Dressing.  Garnish with cilantro sprigs.         2 servings (1 cup greens, 3 oz. cooked meat, ½ cup vegetables and 1 ½ tablespoons dressing per serving)


(Recipe for Grilled Marinated Flank Steak Salad, Diabetic Living, 2015)


Muffin-Tin Crab Cakes

Muffin-Tin Crab Cakes

Muffin-Tin Crab Cakes


This recipe, Muffin-Tin Crab Cakes, we’ve taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins.  For the best taste, look for pasteurized crabmeat in the refrigerator case at your market’s fish counter, a better choice than canned varieties.  Try these cakes with tangy tartar sauce and coleslaw.


Muffin-Tin Crab Cakes Recipe


Muffin-Tin Crab Cakes

1 lb. crabmeat

2 cups fresh whole-wheat breadcrumbs

½ cup red bell pepper, minced

3 scallions, sliced

¼ cup reduced-fat mayonnaise

2 large eggs

1 large egg white

10 dashes hot sauce, such as, Tabasco

½ tsp. celery salt

¼ tsp. freshly ground pepper

6 lemon wedges, for garnish


Preheat oven to 450 F.  Generously coat a 12 cup non-stick muffin pan with cooking spray.

Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl; mix until well combined.  Divide mixture evenly among muffin cups.  Bake until crisp and cooked through, 20 – 25 minutes.  Serve with lemon wedges.          6 servings, 2 cakes each

*  Cover and refrigerate for up to 2 days.  Reheat in microwave or serve cold.


(Recipe for Muffin-Tin Crab Cakes, Diabetic Connect, 2015)


Honey Cashew Chicken

Honey Cashew Chicken

Honey Cashew Chicken


This recipe, Honey Cashew Chicken, was in the coupon section of Sunday Newspaper.  I LOVE Chinese food and this recipe appeared with KIKKOMAN Less Sodium Soy Sauce.


Honey Cashew Chicken Recipe


Honey Cashew Chicken

1 can (20 oz.) pineapple chunks

2 cups Minute Brown Rice, uncooked

2 (6 oz. each) skinless, boneless chicken halves, cut into 1 inch cubes

2 Tbsp. cornstarch

½ tsp. salt

¼ tsp. black pepper

¼ cup honey

2 Tbsp. KIKKOMAN Less Sodium Soy Sauce

1 Tbsp. KIKKOMAN Rice Vinegar

1 to 2 tsp. KIKKOMAN Sriracha Hot Chili Sauce

2 Tbsp. vegetable oil

2 large garlic cloves, minced (about 1 Tbsp.)

1 red bell pepper, sliced

1 cup frozen shelled edamame or peas, thawed

½ cup dry-roasted cashew pieces, unsalted and chopped


Drain pineapple chunks; reserve juice.  Combine juice with water to equal1 ¾ cups.   Prepare rice according to package directions, using juice mixture.  Combine chicken, cornstarch, salt and pepper in a bowl; toss to coat.

Whisk together honey, soy sauce, vinegar and sriracha in a bowl; set aside.

Heat oil in a large skillet over medium-high heat.  Add chicken mixture and cook for 4 minutes or until lightly browned.  Increase heat to high, add garlic, red pepper, pineapple chunks and peas.  Cook for 5 minutes or until vegetable are crisp-tender and chicken is done, stirring frequently; stir in cashews.

Add honey sauce mixture to chicken mixture; toss to coat until heated through.  Serve over rice.

4 servings


(Recipe for the Honey Cashew Chicken, was in coupon section of Sunday Newspaper, Friday, February 20, 2015)


Portobella Pocket Fajitas


Portabella Pocket Fajitas

Portabella Pocket Fajitas

This might be the meatiest vegetarian sandwich you will ever try.  Perfect for any gathering.  You can prepare them just before guests arrive and keep them warm in the oven until serving time.


Portobella Pocket Fajitas Recipe

Portobella Pocket Fajitas



4 Tbsp. water

2 Tbsp. canola oil

6 Tbsp. lime juice (2-4 limes, depending on size)

2 packages (6 oz. each) sliced portobella mushrooms

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 red onion, thinly sliced

2 small zucchini, cut into ¼ inch slices

1 cup Monterey Jack cheese, shredded

1 package large pocket pita breads (usually 5-6 to a package)



In a large bowl, mix the FAJITA SEASONING and CHIPOTLE PEPPER with water and let stand about 5 minutes.

Add the canola oil and lime juice; whisk until blended.  Add the mushrooms, bell peppers, onion and zucchini and toss to coat.  Marinate for at least 20 minutes or as long as overnight.  If you marinate overnight, put it in the refrigerator.

Heat a large frying pan over medium-high heat.  Unless your pan is really large, you will probably need to cook the filling in two batches.  Pour the marinated mixture into the hot frying pan and cook until the desired tenderness (about 10-15 minutes), stirring frequently.  Stir in the cheese at the end; it will melt quickly.  This is just enough to hold everything together to make it easy to stuff the pocket breads.  Slice the pocket breads in half and gently open them up.  Spoon the fajita mixture into the pockets and serve warm.         4-6 serving


(Recipe for Portobella Pocket Fajitas was in Penzeys Spices catalog)


Sesame Chicken Skewers

Sesame Chicken Skewers

Sesame Chicken Skewers

Sherrie Wolfe writes, “This is an excellent chicken marinade for grilling on a warm day. “

Sesame Chicken Skewers Recipe

Sesame Chicken Skewers

1 lb. boneless, skinless chicken breast, cut into chunks

2 red peppers, cut into chunks

2 cups button mushrooms

Marinade:   6 Tbsp. soy sauce


4 Tbsp. sugar

2 Tbsp. sesame or vegetable oil



½ cup chopped onion (1 small onion)

Place the chicken chunks in a zip-top bag.  In a bowl the marinade ingredients and mix well.  Pour into the bag with the chicken and marinate for a few hours.  Remove the chicken from the marinade and thread onto skewers with bell peppers and mushrooms.

Grill or broil over medium heat, about 5-7 minutes per side.  The marinade will blacken if the heat is high, because of the sugar in it, but it will still taste great!

(Recipe for Sesame Chicken Skewers came from Penzeys Spices)





Aeleen Frisch shares, “The filling freezes well.  You can also add the meat to the beans before freezing or before serving to simplify building burritos.”

Burritos Recipe


2 tsp. olive oil (or cooking spray)

1 medium onion, diced

1 medium red bell pepper, diced

1   10 oz. can vegetarian refried beans

4 scallions (green part), snipped into small pieces





¼ tsp. (scant) CAYENNE PEPPER


2 Tbsp. milk

½-1 tsp. salt, optional (Aeleen doesn’t use any)

8   10 inch flour tortillas

Optional fillings:

1-2 lbs. cooked meat (diced steak, browned ground beef, cooked chicken, etc.)

½-1 lb. shredded cheese

½ head lettuce, chopped

2 tomatoes, diced

1 avocado, diced

In a large frying pan, heat the olive oil or cooking spray over medium heat.  Add the onion and red pepper and cook until softened, 3-4 minutes.  Add the beans, scallions, SPICES, milk and salt (if using).  Cook until heated through, stirring often, about 8 minutes.

While the filling is cooking, heat the tortillas.  You can steam them, microwave them for 10 seconds or flip them every few seconds in a non-oiled hot frying pan.  Fill burritos with some of the bean mixture, some meat, some cheese, lettuce, tomato and avocado.  For a 10 inch tortilla, use about 1/3-1/2 cup bean mix, ½ cup cooked chicken or steak, 2 Tbsp. shredded ultra sharp cheddar, ½ cup chopped lettuce, 3 Tbsp. diced tomato and 1/8 of an avocado.  Roll up and eat.

(Recipe for Burritos came from Penzeys Spices, May 2013)


Chicken and Sugar Snap Stir-Fry

Chicken and Sugar Snap Stir-Fry

Chicken and Sugar Snap Stir-Fry


This recipe was in the March 7, 2013 issue of the Newspaper.  Hope you enjoy it!

Chicken and Sugar Snap Stir-Fry Recipe

Chicken and Sugar Snap Stir-Fry

1 Lb. boneless, skinless chicken thighs, cut into thin strips

2 Tbsp. oyster sauce, divided

2 Tbsp. lower-sodium soy sauce, divided

4 tsp. sesame oil, divided

1 Tbsp. grated fresh ginger

2 cloves garlic, minced

8 oz. sugar snap peas

1 medium red bell pepper, cut into thin strips

1/3 cup lightly salted cashews

2 scallions, chopped

Combine the chicken, 1 tablespoon of the oyster sauce and 1 tablespoon of soy sauce in a small bowl.

Heat 2 teaspoons of oil in a large, nonstick skillet over medium-high heat.  Add the chicken and cook, stirring occasionally, until just cooked through, about 4 minutes; transfer to a plate.

Return skillet to the heat and add the remaining 2 teaspoons oil.  Add the ginger and garlic and cook, stirring until fragrant, 15 to 30 seconds.  Stir in the snap peas and bell peppers and cook, stirring occasionally, 2 minutes or until crisp-tender.  Add the chicken, cashews and remaining 1 tablespoon oyster sauce and 1 tablespoon soy sauce; cook, stirring, until heated through, about 1 minute.  Remove from the heat and stir in scallions.          Makes 4 servings

(Recipe for Chicken and Sugar Snap Stir-Fry recipe was in Newsday, March 7, 2013.)

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Vegetable Quiche Muffins

Vegetable Quiche Muffins

Vegetable Quiche Muffins

Rise and shine with the perfect breakfast bites!  Or, relax a little and serve them for a later brunch.  Either way, these little quiches are easy to make and even easier to make disappear.  Featuring a quick biscuit dough crust, they only require a few minutes of prep time.  Pair them with fresh fruit and assorted teas for a festive spring meal without the fuss.

Vegetable Quiche Muffins Recipe

Vegetable Quiche Muffins

1 10-count tube (7.5 oz. pkg.) standard size buttermilk biscuits

½ cup shredded reduces-fat Swiss, Cheddar or mozzarella cheese

1 cup broccoli florets

½ cup red bell pepper, thin strips

2 scallions, sliced

1 8-oz. carton refrigerated or frozen egg product, thawed (about 1 cup)

¼ cup evaporated skim milk

¼ tsp. dried thyme, crushed

1/8 tsp. black pepper

Additional thin strips red bell pepper, optional

Spray 12 count muffin tin with nonstick coating.  Carefully press 1 biscuit into each of 10 cups in muffin tin, flattening firmly with fingers to form the crust of the quiche.  Sprinkle evenly with cheese.

In a small covered saucepan, cook the broccoli, ½ cup bell pepper strips and the scallions in a small amount of boiling water about 3 minutes or until crisp-tender.  Drain well; sprinkle cooked vegetables over cheese in muffin tins.

In a medium mixing bowl, stir together egg products, evaporated skim milk, thyme and black pepper.  Pour over vegetables in muffin tins. (Note: You may have leftover egg mixture.  Do not OVERFILL or quiches will overflow.)   Place on a baking sheet.  Bake in a 375 F. oven for 25-30 minutes or until puffed and a knife inserted near the center of each comes out clean.  Let stand 5 minutes before serving.  If desired, garnish with additional strips of red pepper.

(Recipe for Vegetable Quiche was in Stop&Shop recipes that were mailed to card holders.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.