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Recipe of the Day
Blueberry Muffins Tops
We bake only the part of the muffin people really love, and stuff it full of juicy blueberries!
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Recipes
Yield: Makes 4 servings: 1 cup per serving.
Recipes
Broccoli Peanut Stir Fry
| Nutrition Information | |
| Calories: | 327 |
| Total Fat: | 6.7g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 376mg |
| Carbohydrates: | 54.5g |
| Dietary Fiber: | 5.9g |
| Sugars: | 4.3g |
| Protein: | 13.2g |
| Vitamin A: | 1188.2iu (23%) |
| Vitamin C: | 64.9mg (108%) |
| Calcium: | 93mg (9%) |
| Iron: | 1.9mg (10%) |
This delicious dinner provides at least 25% of the daily value for vitamins B6 and folate.
3 cups cooked brown rice
1 tsp vegetable oil
2 tsp minced garlic
1 cup sliced mushrooms
1 cup sliced carrots
1 cup frozen thawed spinach
1 cup broccoli florets
1/2 cup orange juice
1 tsp corn starch
1/2 tsp ground ginger
1 tsp sesame oil
4 Tbsp light soy sauce
1/4 cup chopped peanuts
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Saute the garlic and mushrooms until golden, about 1 or 2 minutes. Add the carrots and spinach and cook for 3 minutes. Mix the orange juice with the cornstarch, ginger and sesame oil. Add this mixture, with the broccoli, to the skillet. Cook and stir until the broccoli is tender, about 3 minutes; add the peanuts. Serve hot over brown rice.
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