Sweet Vidalia Onion Asparagus StirFry with Chicken

So here's another yummy dish I threw together when I couldn't figure out what to have for lunch.  It's a little bit delicious - and a whole lotta healthy!   It's packed with Veggies & Protein -- it's Low in calories, high in fiber, and so tasty!  This makes one portion.   Even those of you counting calories can eat all of this for lunch or dinner!!  It's perfect in just about every way!!  ;)

1 boneless/skinless chicken breast - chopped (Mine weighed 7.5oz)

3 cups asparagus Stir Fry (I used great value - from walmart)

1 mushroom - chopped

1/4 cup black beans - drained/rinsed

1 cup raw spinach

cumin - to taste

jamaican style curry powder - to taste

s&p - to taste (I use salt substitute)

1tbsp Ken's Light Sweet Vidalia Onion Salad Dressing

Heat frying pan on med-high heat.  Spray with non stick cooking spray.  Add chicken - season with cumin & curry powder.  I also like to add a little water to the frying pan when I'm cooking chicken -- It seems to help it cook faster, and keeps it super moist.  When chicken is done, remove from heat, set aside.  Spray frying pan with non stick spray.  Add veggies (thaw a bit prior to cooking), mushroom, and black beans.  Add a bit of cumin & curry powder to taste. Sautee for several minutes, until veggies are tender.  Add in spinach and salad dressing.  Continue cooking until spinach is wilted.  Add in chicken - mix well.  Then remove from heat and finish off with some s&p if desired. 

Here's the stats.

365 Calories

3g Fat

28g Carbs

10g Fiber

60g Protein

267mg Sodium



Chicken with 'Shrooms & Peppers

This is a Jillian Michael's recipe I saw somewhere.... Decided to make it tonight, and it turned out delish so I had to post it here.... I did make a couple small changes, reflected in my recipe below... Enjoy!! 

1 Cup Mushrooms - Chopped

1 cup onion - chopped

1 cup tomatoes - chopped

6oz boneless chicken breast 

1tbsp parmesan

1 cup chopped red bell pepper

olive oil

sprinkle basil 

sprinkle Mrs. Dash Garlic & Herb

Saute mushrooms, red pepper, & red onion in olive oil (I used my Misto so I didn't use much olive oil) until tender (about 5 minutes).  Add chopped tomatoes, Mrs. Dash, & Basil cook until tomatoes break down into a sauce (about 8 minutes).  Saute chicken in a pan coated with cooking spray (about 10 minutes).  Top chicken with veggie sauce & parmesan.  

Makes 2 servings. 

227 Calories

8g Fat

18g Carbs

5g Fiber

20g Protein