Dinner tonight…and lunch for tomorrow!

I made a new recipe yesterday and it turned out fabulous! It had all of my recipe requirements: quick, easy (meaning I understood what all of the ingredients were and there were less than 10 items needed) and did not taste “diet” (meaning husband-approved!)

Credit for the recipe given to Women’s Health magazine. It’s called Superfast Stir-fry, however it seems more like fried rice to me. Next time I may try adding pork or shrimp. Either way, this was delicious and satisfied my Chinese food craving. If you double/triple the recipe, it could easily be used for leftovers during the week.

Superfast Stir-fry

Serves: 2 Prep time: 7 min. Cook time: 12 min.

WHAT YOU’LL NEED:
1 tsp olive oil
1/2 cup diced onion
1/2 cup diced red pepper
1 egg
1 tbsp reduced-sodium soy sauce
1 1/2 cups diced, precooked chicken
1 3/4 cups cooked brown rice
2 scallions, chopped
hot sauce to taste

HOW TO MAKE IT
Heat oil in a nonstick skillet over medium heat. Add onion and red pepper and saute until the onion softens (3 to 5 minutes). Add the egg, stirring frequently, and continue cooking until the egg firms up (2 to 4 more minutes). Add soy sauce, chicken, rice, scallions, and hot sauce to taste; stir and cook about 3 more minutes, until well blended.

Nutritional Facts per serving
CALORIES 416.7
FAT 9 G
SATURATED FAT 1.4 G
CHOLESTEROL 165.8 MG
SODIUM 842.2 MG
CARBOHYDRATES 49.4 G
TOTAL SUGARS 3.7 G
DIETARY FIBER 5 G
PROTEIN 33.9 G

(For those following Weight Watchers, I figured 8 POINTS per serving.)