Apricot, Almond and Chicken Stir Fry

apricot almond chicken

This recipe mixes the sweetness of apricots, the crunch of almonds and celery and very tender chicken. It was delicious. I searched the internet for recipes and couldn’t find one that used ingredients I had on hand, so I created this one.

brown almonds till golden

remove almonds to a bowl to chill

chop dried apricots

I must admit I had trouble leaving the dried apricots alone. I started with a six ounce bag, but I probably ate an ounce before I got them chopped and added to the chicken. YUM. You can also use fresh, frozen or canned apricots. If you’re not crazy about apricots, switch them out for golden raisins or craisins.

Also, I served this with Brussels sprouts because Dr. Oz says it helps our livers, so I’m trying to eat them once a week. Last week I bought fresh Brussels sprouts and this week I served frozen ones. The fresh were better – I suppose that’s no surprise. I suspect Dr. Oz would frown at the butter I used to brown the almonds, but really, what’s a bit of butter among friends?

Brown rice was my choice for the starch – cooked in chicken base, which is similar to bullion.

brown chicken, add vegetables

This goes together in about 15 minutes, so don’t start it too soon. The last thing you want to do is overcook the chicken, so don’t have it sitting on the stove in simmer mode waiting for folks to come home. Have everything chopped and ready and stir fry it when everyone is present.

add almonds and apricots

½ cup slivered almonds
2 tsp butter
3 raw boneless and skinless chicken breasts, cut into bite sizes
2 TBS olive oil
5 oz dried apricots (about ¾ cup) – cut into slivers
3 stalks celery, cleaned and chopped
1 small red or white onion, chopped
1 tsp chicken base (or bullion)
½ tsp ground ginger
2 TBS soy sauce
2 TBS corn starch mixed in ¼ cup water
¼ cup jam (apricot would have been great, but I used strawberry because it’s what I had on hand) – optional

eating my greens


• Melt the butter in a large frying pan or wok. Stir fry the almonds until they are golden. Remove them and leave whatever butter remains.
• Add the olive oil to the pan.
• Stir fry the chicken about 5 minutes.
• Add the celery and onion to the chicken and cover for five minutes.
• Add chicken base or bullion, soy sauce and the ginger.
• Mix the corn starch in the water until it has no lumps and add it to the chicken.
• Add the apricots and almonds and mix to incorporate.
• Taste – if you are looking for a sweeter option, add the jam.

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Cheesy Tuna Potato Melt

Cheesy tuna potato melt

Many years ago I worked with a woman who was a nursing mother (and she was a nurse) and she was HUNGRY. She would make cheesy tuna potato melt for lunch using two potatoes because it was full of vitamins, fiber and protein and it kept her full. I have used this many times with smaller portions and I never tire of it. It’s part of my single serving food series.

three ingredient meal

If you don’t like tuna, just add any cooked meat. If you have cooked vegetables, that would also be a great addition.

This can be put together with only three ingredients. It makes a great lunch or dinner for one. Of course, you can add more and split with someone you love.

cut up cooked potato

1 potato
5 oz can of tuna (use more or less to suit your appetite)
1/3 cup of cheese (again, adjust for your taste)

add tuna and sprinkle with cheese

• Scrub a potato, stab several times with a knife and toss in microwave for 2-3 minutes.
• When cooked, put the potato in a microwave safe dish and cut into smaller pieces. (Leave the peel on.)
• Open a can of tuna and drain it, but don’t squeeze out all the moisture.
• Scoop the tuna onto the potato.
• Sprinkle the cheese over the tuna and potato.
• Microwave about a minute until cheese is melted and tuna is hot.
• Season with salt and pepper, if you like.

• I use small Yukon gold potatoes. The skins are easy to eat and they are supposed to have more nutrients.
• Don’t peel the potato or you’ll lose valuable nutrients.
• Be sure the potato is thoroughly cooked before adding other ingredients.
• For cheese, I like the lower fat blends that use both a white and a yellow cheese.
• If you want more flavor, add salsa or Mexican cheeses.

This is a great “go-to” meal that will keep you full for hours. The tuna has such high protein and the fiber of the potato stick with you. The cheese makes it all warm and wonderful.
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Quick Tip for Soups and Casseroles

Chopped veges frozen and ready to use in soups and casseroles

No time to cook? Try using these frozen onions, pepper and even the blends with celery to help you make a quick soup or stir fry. In less time than it takes to wait for the pizza delivery guy you could have a wonderful delicious meal on the table. Look for them in the frozen vegetable section of your grocer. Sometimes they are hidden on the bottom shelf of the freezer or even on the very top. Worth the wait.

You can also chop your own vegetables and put into baggies ready to use. If you find a great price on peppers, chop them up while you’re watching TV and put them into small baggies in the freezer.

Of if you need only part of an onion, while you have the chopping board out and your knife at the ready, chop the rest of the onion and put into a baggie in the freezer.
Either way, the goal is to eat more vegetables and if this will help you do that, it’s a winner.

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