I'm still posting recipes from the "carb-conscious" freezer meal kit assembly-fest I did before my trip. Probably the suckiest part of "anything-conscious" eating is portion control. You can eat low-carb, low-sodium, low-fat, low-whatever and find delicious and healthy things to have, but in the end, if you're eating it by the bucketful, it's not healthy any more. Enter South Beach Chicken and Veggie Packets. Each serving of this recipe is HUGE, and it's tasty, low-carb, low-fat and relatively low-sodium (use lightly steamed fresh veg to help reduce sodium content and swap no-salt broth for soy sauce).
Asian Chicken and Veggies Packets
Makes 8 servings
3 lbs. chicken breast, sliced
2 16 oz. bags frozen broccoli
2 10 oz. bags frozen snap peas
2 8 oz. cans water chestnuts, sliced
1 bell pepper, sliced
2/3 cup sherry
6 tbsp soy sauce (low-sodium)
1 tbsp sesame oil
2 cloves garlic, minced
2 tsp ginger, minced
Combine all ingredients in a LARGE bowl and stir well to combine. Alternately, mix vegetables together in one bowl, and mix sherry, soy sauce, sesame oil, garlic and ginger together in another.
Tear off 8 sheets of foil about 18" in length (also cut similar sized pieces of parchment paper, if freezing). Put 1 piece of parchment paper on top of 1 piece of foil. Put 1/8 of the mixture (or 1/8 of the chicken, 1/8 of the veggies and 1/8 of the cooking sauce) in the middle. Match long ends of foil and roll tightly down to the chicken-veggie mixture, making sure to fold the foil over at least twice. Press the foil flat and roll the short ends toward the center, making sure to fold the foil at least twice. Pinch all folds well to ensure that there are no leaks. Put on a tray to freeze. Repeat with remaining ingredients and foil.
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