Italian Style Stirfry

Got this recipe from my Weight Watchers leader back in Syracuse. It's an Italian spin on stirfry.

Italian-Style Stir-Fry

Makes 6 serving
Yields about 6 cups total

POINTS® value | 0 per serving

Ingredients

· 3 sprays cooking spray, olive oil-variety recommended

· 1 tsp olive oil

· 1 Tbsp fennel seeds

· 1/2 tsp crushed red pepper flakes

· 1/2 tsp salt

· 1 large Spanish onion, peeled, cut in half, thinly sliced

· 4 medium peppers, 1 each red, orange, yellow and green, thinly sliced

Instructions

· Coat a very large nonstick skillet (or wok) with cooking spray; heat over medium to medium-high heat. Add oil; heat until shimmering. Add fennel seeds and red pepper flakes; cook, stirring frequently, until fragrant, about 30 seconds to 1 minute. Add salt and onion; stir-fry for about 5 minutes. Add peppers; stir-fry until crisp-tender, about 5 minutes. Yields about 1 cup per serving.

Notes

· How to make it faster: Buy precut vegetables at your grocery store or a salad bar. Or use thawed frozen pepper and onion strips (could affect texture).

Use any color or variety of pepper. Add chopped tomatoes and/or a tablespoon of fresh basil or 2 teaspoons of rosemary instead of the fennel. Oregano and thyme are nice additions, too.

Terrific over pasta, as a topping for a sandwich, or served with pork, chicken or fish.

Quick Veggie Saute

Found this on Dr. Oz's website. Here is a super easy recipe for saute'd vegetables from Food Network's Sunny Anderson.

Sunny Anderson's Quick Any Veggie Sauté

Don’t be intimidated by a home-cooked meal. You can whip up a delicious meal with ingredients that you already have in your pantry. The Food Network's Sunny Anderson offers a quick and easy chicken dinner that you can whip up with just a quick raid of your cupboards.

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Ingredients

Serves 4

1 tbsp extra-virgin olive oil

16 oz fresh of frozen vegetables, one kind or a mixture (onion, fennel, snap peas, lima beans, carrots, spinach, etc.)

1/2 cup low-sodium chicken stock

1/2 cup fresh orange juice

2 garlic cloves, chopped

Salt and freshly ground black pepper

Directions

Prepare and chop fresh vegetables if needed. There's no need to defrost frozen vegetables, except spinach. If using spinach, defrost and remove excess water by placing in paper towels or a clean kitchen towel and squeezing.

Heat the olive oil in a large sauté pan.

Add vegetables and season with salt and pepper, to taste. Sauté until slightly tender. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until vegetables are tender and liquid is reduced and slightly thickened, about 10-15 minutes.

Recipe courtesy Sunny Anderson, 2010

The Only 20 Things You will Ever Need to Know How to Cook...part 2

We continue with Glamour's twenty recipes with a recipe for Roasted Chicken and "Gimme Seconds" Veggies

if you missed the first two recipes, check out this post

The easiest roast chicken ever

1. Preheat oven to 425°F and place chicken on a rack in a roasting pan or cast-iron skillet.
2. Sprinkle generously with salt and pepper.
3. Cook the chicken 15 minutes for each pound, plus 15 minutes. (A 3-pound bird: 15 minutes x 3 + 15 minutes = 60 minutes.) It's done when you prick with a fork and the juices run clear. Got more prep time? Zap 3 garlic cloves, the zest of 1 lemon (finely grate the peel, avoiding white stuff), and the leaves of 2 rosemary sprigs in a mini-chop or blender for 15 seconds; spread puree under the skin before cooking (lift skin up easily from near the cavity).

"Gimme seconds" veggies

Chop 4 cups of your veggies of choice (cauliflower, zucchini, whatever) and toss on a cookie sheet or two with 2 tbsp. olive oil, plenty of salt, pepper and a few sprigs of rosemary or thyme. Pop into a 400oF oven for 30 minutes (flip veggies halfway through), and voilà!