Cashew Chicken

  

2 cups quartered mushrooms

1 cup chopped onion

1 cup snow peas

8 oz. raw boneless skinless chicken breast, cut into bite-sized pieces

1 tbsp. reduced-sodium/lite soy sauce

1/4 tsp. garlic powder

1/8 tsp. each salt and black pepper

1 oz. (about 1/4 cup) unsalted roasted cashews, roughly chopped

1/4 cup chopped scallions

1/2 cup chicken broth

1 tbsp. seasoned rice vinegar

1 1/2 tsp. cornstarch

1 tsp. chopped garlic

1/4 tsp. ground ginger

Directions

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Place veggies and chicken in a large bowl. Add 1/2 tbsp. soy sauce, as well as garlic powder, salt, and pepper. Toss

to coat. Evenly transfer mixture to the baking sheet. Bake for 10 minutes.

Flip/rearrange chicken and veggies, and sprinkle with cashews and scallions. Bake until chicken is cooked through

and veggies have softened and lightly browned, about 5 minutes.

Meanwhile, make the sauce. In a medium microwave-safe bowl, combine remaining 1/2 tbsp. soy sauce with broth,

vinegar, cornstarch, garlic, and ginger. Mix well.

Microwave sauce for 1 minute. Stir, and microwave for 45 seconds, or until mixture is hot and has thickened. Serve

veggies and chicken drizzled with sauce.

MAKES 2 SERVINGS

1/2 of recipe (about 1 1/2 cups):309 calories

9.5g total fat (1.5gm sat fat),

867mg sodium

23.5g carbs

3.5g fiber

10g sugars,

33gm protein

Freestyle™

SmartPoints®value 3*

 

Chili Relleno Casserole

4oz. can diced green chilies (these are mild)
8oz. sharp cheddar cheese (grated)
8oz. Monterey jack cheese (grated)
1 lg can evaporated milk
8 eggs
1/2 teasp salt
1/2 teasp  pepper (or to tasted)

grease a 9X13 baking dish put a layer of cheese on the bottom of baking pan. Mix chilies eggs, milk, salt and pepper, Pour over cheese. Top with remaining cheese and bake at 350 for 1 hour