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COVID-19 Pounds

Charlyn Fargo on

1 bell pepper, any color, chopped

6-8 large Brussels sprouts, quartered

1 1/2 cup broccoli florets

2 cups grape or cherry tomatoes, halved

1-2 cups sliced mushrooms

1/2 cup water

1 tablespoons sesame oil

2 tablespoons sweet chili sauce

 

1 tablespoon hoisin

1 teaspoon low-sodium soy sauce

1 teaspoon raspberry preserves

Saute chicken, scallions and olive oil in large skillet or wok until chicken begins to look cooked through. Add zucchini, squash and peppers, and cook for 3-4 minutes. Add remaining vegetables, water, sauces and raspberry preserves. Reduce heat and simmer about 10 minutes, allowing flavors to marry. Serve on its own or with brown rice.

Per serving: 440 calories; 52 grams protein; 20 grams carbohydrates; 17 grams fat (2 grams saturated); 143 milligrams cholesterol; 5 grams fiber, 345 milligrams sodium.

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Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com

 

 

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