2 Great 30 Minute Recipes:
1/2 cup apricot preserves
2 tablespoons reduced-sodium soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon canola oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice
Crushed red pepper flakes, optional1. In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. Cover and microwave on high for 3 minutes, stirring once.
2. Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and, if desired, sprinkle with red pepper flakes.
· 1 can (16 ounces) vegetarian refried beans
· 1 cup cooked long grain rice
· 2 cups shredded cheddar cheese, divided
· 12 flour tortillas (6 inches)
· Shredded lettuce, optional
1. Preheat oven to 375°. In a large bowl, combine beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup mixture off-center on each tortilla. Fold the sides and ends over filling and roll up.
2. Arrange burritos in a greased 13x9-in. baking dish. Sprinkle with remaining 1 cup cheese. Cover and bake until heated through, 20-25 minutes. If desired, top with lettuce.
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