Zesty Chicken with Corn Salsa

Your health. Your taste buds. Here are a few products that serve both masters.

Progresso®

Reduced Sodium Chicken Noodle Soup

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.

Take the Cheerios Challenge

	You could lower your cholesterol 4% in 6 weeks
	Receive a coupon for $1 off Cheerios each week of the challenge.
	That’s $6 in savings!

A clinical study showed that eating two 1 ½ cup servings daily of Cheerios cereal for 6 weeks reduced bad cholesterol about 4 percent when eaten as part of a diet low in saturated fat and cholesterol.

'Shrooms by the Score

Mushrooms grow in the dirt and often contain selenium from the surrounding soil. Selenium helps in metabolism of vitamin E, an antioxidant.

Did You Know?

Hoisin is a thick, sweet-spicy sauce made of soybeans, chiles, garlic and vinegar. It is a common recipe seasoning and table condiment in Chinese cuisine. Hoisin has an intense flavor, so start by adding a small amount to stir-fries and fried rice. It keeps indefinitely in a tightly covered container in the refrigerator.

Serve-With

For crunchy texture, serve crisp flatbread with this stir-fry. Crisp juicy Asian pears would add a sweet note to the end of this meal.

2 ratings : 2 reviews

Portobello-Broccoli Stir-Fry

Portobello mushrooms are fully mature cremini mushrooms. Their meaty texture and rich flavor beefs up this vegetarian stir-fry. From eatbetteramerica.

Prep Time:25 min

Start to Finish:25 min

makes:4 servings

Rice
1 1/3	cups uncooked regular long-grain white rice
2 2/3	cups water
Sauce
1/4	cup water
2	tablespoons soy sauce
1	tablespoon hoisin sauce
2	teaspoons cornstarch
1	teaspoon honey
Stir-Fry
1	(6-oz.) pkg. portobello mushroom caps
1	medium onion, cut into thin wedges
1	small red bell pepper, cut into thin strips
1	garlic clove, minced
3	cups fresh broccoli florets (about 6 oz.)
1/4	cup water

1.	Cook rice in 2 2/3 cups water as directed on package. Cover to keep warm.
2.	Meanwhile, in small nonmetal bowl, combine all sauce ingredients; blend well. Set aside.
3.	With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut mushroom caps into 3/4-inch pieces.
4.	Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, onion, bell pepper and garlic; cook and stir 3 minutes.
5.	Add broccoli and 1/4 cup water; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add sauce; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over rice.

Nutritional Information

1/4 of Recipe: Calories 320 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 1260mg; Total Carbohydrate 68g (Dietary Fiber 4g, Sugars 6g); Protein 9g % Daily Value*: Vitamin A 20%; Vitamin C 80%; Calcium 6%; Iron 20% Exchanges: 2 Starch; 2 Other Carbohydrate; 1 1/2 Vegetable Carbohydrate Choices: 4 1/2 MyPyramid Servings: 2 oz-equivalents Grains, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 2 oz-equivalents Grains, 1 1/2 c Vegetables

Save to Del.icio.us

2 Reviews

Non vegetarian family

My family loved this dish. It was fantasic. Very similar to taste as "beef broccoli" but much healthier, I have to admit though I nixed the bell peper. I have someone in my faimly that won't eat bell peper, but I had to make a DOUBLE batch because everyone liked it so well!
Posted at 9:58 AM on March 12 2008 by , Meridian ID

Stir-Fry

Great as a vegetarian I think i't definitly worth trying
Posted at 10:04 AM on August 27 2007 by Darla , Toledo OH