Chinese-style meals are not only tasty, they are usually quick, easy, inexpensive and healthy.  In my vintage recipe collection I have two great recipes to share. 

 Chicken and Vegetables Chinese is definitely a recipe that has the above mentioned attributes.  It is easy to make, doesn’t take much time, the ingredients aren’t expensive, and it makes six servings of only 200 calories each.  That’s a pretty good deal!

CHICKEN AND VEGETABLES CHINESE

1 lb boneless, skinned chicken ****** cut into 1 1/2″ pieces

2 cans chicken broth or 4 to 5 chicken bouillon cubes dissolved in 3 cups boiling water

1/2 cup raw rice

2 tbsp soy sauce

1/4 tsp ground ginger

2 cups sliced carrots

1 cup sliced green onions

1 small can chinese vegetables, drained

1/2 cup cooking sherry

1 clove minced garlic

1/4 tsp sage

1/2 cup sliced celery

1/2 cup sliced green pepper (bell pepper)

6-oz pkg frozen pea pods or peas

Brown chicken in a large Pam sprayed pan. Add broth, rice, sherry, soy sauce, garlic and ginger. Simmer, covered, 15 minutes. Add remaining ingredients and simmer until tender. Makes 6 servings of about 200 calories each.

Sweet and Sour Pork slow cooks for one hour but otherwise is a quick recipe.   Again, it is not expensive, it is easy and again, it is a healthy meal.

SWEET AND SOUR PORK

1 lb pork tenderloin, cut into strips

oil for browning

1/3 cup water

1 1/2 tbsp cornstarch

1/3 cup brown sugar

1/3 cup vinegar

3/4 cup pineapple juice

2 tsp soy sauce

1 cup sliced mushrooms

2 cups pineapple chunks

1 green pepper, cut in strips

Brown pork in oil. Add water and cook slowly for 1 hour. Add cornstarch, brown sugar, vinegar, pineapple juice, and soy sauce; mix well. Simmer 15 minutes. Add remaining ingredients and simmer 5 minutes. Serve over rice.

Enjoy!

Brown pork in oil. Add water and cook slowly for 1 hour. Add cornstarch, brown sugar, vinegar, pineapple juice, and soy sauce; mix well. Simmer 15 minutes. Add remaining ingredients and simmer 5 minutes. Serve over rice.

Here is a quick, healthy recipe for chicken ******* that is sure to become a family favorite.  You’ll love it because it is quick, easy, healthy, and economical.  The citrus glaze gives the chicken ******* just a little extra twist.   For a different side dish, try the sausage, pear stuffing.  Made with whole-wheat bread and a pear, it is sure to become one of your favorite stuffing recipes.  Add a salad and you have a quick, hearty meal for your family.  Make this one of those sit-down family dinners that I always recommend. 

 CITRUS GLAZED CHICKEN

4 boneless, skinless chicken ******* (about 1 lb)

3 tbsp orange juice concentrate, thawed

2 tbsp lemon juice

1/2 cup chicken broth

3 tbsp Splenda or Equal Sugar-Lite

1 1/2 tsp cornstarch

1 tbsp butter

1 tbsp chives, chopped

1 tbsp fresh parsley, stemmed and chopped

1/4 cup sliced almonds, roasted

Preheat oven to 425 degrees.  Place chicken ******* on foil-lined baking sheet.  Brush with 1 tbsp orange juice concentrate.  Bake 15-20 minutes until cook ed through. 

Place remaining juice concentrate, lemon juice and broth in a small saucepan.  Blend Splenda/Equal and cornstarch in a small bowl.  Stir cornstarch mixture into juice mixture in saucepan.  Heat over medium-high heat and simmer 8 to 10 minutes until sauce thickens slightly.  Remove from heat and whisk butter into the sauce.  Add chives and parsley.  Pour over the chicken ******* then top with the almonds.

SAUSAGE AND PEAR STUFFING

2 tsp extra-virgin olive oil

4 cups whole-grain bread cubes

1 lb mild sausage

1/2 low-sodium chicken broth

4 celery stalks, chopped

1 medium onion, chopped

1 Bosc pear, coarsely chopped

1 tbsp chopped fresh sage

1 large egg, lightly beaten or 1/4 cup egg substitute

1/4 cup chopped fresh parsley

1/4 tsp salt

1/4 tsp freshly ground black pepper

Heat oven to 350 degrees.  Spray a 9×13-inch baking dish with non-stick vegetable oil spray.

Place bread crumbs in a large mixing bowl.  Cook sausage in a skillet over medium-high heat until browned.  Drain well in a colander then add to bread crumbs in bowl.  Put olive oil into a skillet, heat and add celery and onion.  Cook until softened.  Add pear and sage, cook 2 minutes longer.  Put vegetable/pear mixture into bowl with bread and sausage.  Add egg and stir to combine.  Add broth, parsley, salt and pepper; mix well.  Spread mixture into baking dish.  Bake until top is crispy and stuffing is heated through, approximately 1/2 hour.