Friday's Recipes

Breakfast

Oatmeal

Make your favourite hot cereal for breakfast (I prefer Sunny Boy), add 1/2 cup of craisins and have with 1 cup of milk.

Lunch

Leftover Veggie Quesadillas

Serve with sour cream, salsa and have an apple for dessert.

Dinner

Chicken Chow Mein

1/2 pkg (14 oz/400 g) fresh chow mein noodles

1/4 cup (50 mL) oyster sauce

2 tbsp (25 mL) soy sauce

1 tbsp (15 mL) sesame oil

4 oz (250 g) boneless skinless chicken breasts or thighs

2 tbsp (25 mL) vegetable oil

1/2 onion, sliced

2 cloves garlic, minced

2 tsp (10 mL) grated ginger root

2 cups (1 L) chopped broccoli

2 oz (125 g) snow peas, trimmed

1/2 sweet yellow pepper, cut in matchstick-size strips

1/2 cup (125 mL) chicken stock

1/2 cup (250 mL) bean sprouts 1/2 green onion, sliced

Preparation:

In large saucepan of boiling water, cook noodles until tender, about 2 minutes. Drain and rinse under cold water; drain well and set aside in colander.

Meanwhile, in bowl, whisk together oyster sauce, soy sauce and sesame oil. Thinly slice chicken crosswise; add to bowl, tossing to coat.

In large wok or skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry chicken mixture for 2 minutes. Transfer to plate.

Add remaining oil to pan; reduce heat to medium. Add onion, garlic and ginger; stir-fry for 2 minutes. Add broccoli, snow peas, yellow pepper and 2 tbsp (25 mL) water; cover and steam for 3 minutes. Add noodles and stock; stir-fry until hot. Return chicken and any accumulated juices to pan; add bean sprouts and toss to combine. Serve sprinkled with green onion.

Have with fruit juice and yogurt for dessert.