The Essential Arthritis Cookbook Recipes

NOTE:  Two recipes listed per page. Please scroll down to see the second one.

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Oriental Chicken Stirfry

ORIENTAL CHICKEN STIRFRY Makes: 6 servings 1 pound boneless, skinless chicken breasts 1 tablespoon margarine 1 pound bag frozen mixed vegetables (broccoli, carrots and water chestnuts) 2 tablespoons reduced-sodium soy sauce ¼ teaspoon pepper 2 tablespoons diced pimento 1 tablespoon cornstarch 1 cup ready-to-serve chicken broth Cut chicken into ¾-inch strips and set aside.  Melt margarine in a large nonstick skillet on medium heat.  Add chicken; stirfry until it loses its pink color.  Add mixed vegetables, soy sauce, pepper and pimento. In a separate bowl, combine cornstarch and chicken broth; stir well.  Add broth mixture to chicken and vegetables, stirring until thickened.Reduce heat to low; cover pan and simmer 5 minutes. Nutrient analysis: 1 portion (1/6 recipe) 171 Calories, 22 g Protein, 9 g Carbohydrate, 5 g Fat, 1 g Sat Fat, 25% Calories from fat  57 mg Cholesterol, 385 mg Sodium;  Exchanges: 2 vegetables, 2½ lean meats

Fresh Fruit Salad

FRESH FRUIT SALAD Canned unsweetened pineapple chunks may be substituted if fresh, pared pineapple is not available.  Makes:  6 servings 1½ cups fresh strawberries, halved 1½ cups seedless grapes 1 cup fresh pineapple chunks 1 cup chopped pears 2 medium-sized bananas Dressing:  (makes ¾ cup) ¾ cup vanilla low-fat yogurt 2 teaspoons lemon juice Dash nutmeg Place prepared fruit except banana in a large bowl.  Just before serving, slice bananas and add to fruit mixture.  Toss fruit lightly to mix.  Divide into 6 servings. Combine dressing ingredients in a small bowl and drizzle 2 tablespoons of dressing over each salad before serving. Hint: Dip sliced bananas in pineapple or orange juice to prevent browning. Nutrient Analysis, 1 Serving: 122 Calories, 3 g Protein, 28 g Carbohydrate, 1 g Fat, tr Sat Fat, 2 mg Cholesterol, 22 mg Sodium;  Exchanges: 2 fruits