Recipes24

1/2 pound skinless boneless chicken breast halves
1/2 pound snap pea pods — strings removed (2 cups)
6 ounces baby-cut carrots — cut lengthwise into 1/4 inch sticks (1 cup)
1/2 (9 ounce) package refrigerated linguine — cut into 2-inch pieces
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons water
1/3 cup fat-free reduced-sodium chicken broth
1 tablespoon soy sauce
4 cloves garlic — finely chopped
2 teaspoons finely chopped gingerroot
Toasted sesame seed — if desired

|Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces
crosswise into 1/2-inch strips. Heat 2 quarts water to boiling in 3-quart
saucepan. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3
minutes or until linguine is just tender; drain. Mix cornstarch, sugar and
water. Mix broth, soy sauce, garlic and gingerroot; stir in cornstarch
mixture.

Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat
over medium-high heat until cooking spray starts to bubble. Add chicken;
stir-fry about 2 minutes or until chicken is white. Stir broth mixture;
stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2
minutes, stirring occasionally. Sprinkle with toasted sesame seed.

———————————MEATBALLS———————————
1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 tb Flour
1 tb Cilantro, fresh minced
1/2 ts Oregano, dried
1/4 ts Cumin, ground
1 Egg, beaten
3 tb Vegatable oil

———————————–SAUCE———————————–
1 tb Vegatable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo
-sauce, stemmed and chopped
2 tb Adobo sauce (from chiles)
1/2 c Beef broth

——————————-TORTILLA CUPS——————————-
6 Flour tortillas (6 inch)
Vegatable oil for frying
Chopped lettuce
| MEATBALLS: Combine all the meatball ingredients, except the oil, and mix
well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove,
and keep warm. SAUCE: To make the sauce, add the oil to the pan and saute
the onion and garlic until soft. Add the remaining sauce ingredients, bring
to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce
is thickened. Place the sauce in a blender or food processor and puree
until smooth. Return the sauce to the pan, add the meatballs, and heat
through. TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth
of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it
float for a couple of seconds. Press the center into the oil with a can or
ladle to form a bowl and fry until crisp, remove, and drain. To serve,
place the lettuce in each of the tortilla cups, top with the albondigas,
and serve.

2 (15 ounce) cans black beans — rinsed and drained
1 (2 1/4 ounce) can sliced ripe olives — drained
1 1/2 cups chopped seeded tomatoes (about 2 medium)
1/3 cup shredded Cheddar cheese
1/4 cup chopped green onions (2 to 3 medium)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
1/4 teaspoon pepper
4 cups chopped spinach (about 6 ounces)
|Mix beans, olives, tomatoes, cheese, green onions and cilantro. Mix lime
juice, cumin and pepper; toss with bean mixture. Serve on spinach.