YAKITORI SKILLET DINNER

      (Low calorie version)

Debbie Dobyns

1/4 cup soy sauce

1 Tbsp. dry sherry wine or water

1/4 tsp. ground ginger

1 large garlic clove, peeled and cracked open

1 lb. skinless, boneless chicken breast, cut in 1 inch pieces

3 Tbsp. vegetable oil

6 oz. (about 7 medium) fresh mushrooms, sliced 1/4 inch thick

1-6 oz. pkg. frozen Chinese pea pods, slightly thawed

2 Tbsp. water

8 oz. vermicelli, cooked according to pkg. directions

 

In a small bowl, combine soy sauce, wine, ginger and garlic.  Mix in chicken pieces. Heat 2 Tbsp. of the oil in a large, heavy skillet over moderately high heat; add about half the drained chicken mixture.  Heat about 3 mins. and remove to plate. Add the rest of the oil and the remaining drained chicken mixture. Cook 3 mins., stirring constantly. Return the first chicken and the marinade and cook an additional 3 mins., stirring frequently. Add the pea pods and cook 3 mins., until pods are crisp-tender.

 

Remove meat and vegetables to a large heated platter. Stir in 2 Tbsp. water into the juices in the skillet; add the hot, drained vermicelli and stir gently about 1 min. Add the meat and vegetables and toss gently with the vermicelli. Makes 6 servings at 395 calories each.

 

HAM AND EGGS CASSEROLE

Corky Kelsey

6 eggs

2 cups milk

3 slices white bread (remove crust and cube)

1/2 tsp. salt

1 tsp. dry mustard

1 cup grated cheese

1/2 lb. ham or Canadian bacon

 

Beat eggs. Add milk, salt, mustard and stir. Add cubed bread and stir. Add cheese and cubed ham. Pour into glass baking dish (8x12"). Refrigerate over night. Bake 45 mins. at 350 degrees. Great for brunches or when you have weekend guests, because you can do this ahead.

 

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