Spicy Apricot Chicken Stir-Fry

1 (15 ounce) can apricot halves, drained and chopped, juice reserved 2 tablespoons soy sauce1 tablespoon cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon crushed red pepper flakes 2 tablespoons vegetable oil 1 tablespoon minced fresh ginger root 1 pound skinless, boneless chicken breast meat - cut into strips 1 (16 ounce) package frozen stir-fry vegetables, thawed 1 (8 ounce) can pineapple chunks, drained 3 green onion, sliced Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside. Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot. Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving. Amount Per Serving  Calories: 220 | Total Fat: 6.6g | Cholesterol: 43mg Powered by ESHA Nutrient Database Spicy Apricot Chicken Stir-Fry
Servings Per Recipe: 6
Amount Per Serving
Calories: 220
Total Fat: 6.6gCholesterol: 43mgSodium: 529mgTotal Carbs: 23.2g    Dietary Fiber: 3.3gProtein: 18.7g

Low-Calorie Recipes: Baked Acorn Squash with Apricot Preserves | Submitted By: EDITHPOOLE

1 acorn squash, halved and seededsalt to taste2 teaspoons butter3 tablespoons apricot preservesPreheat oven to 400 degrees F (200 degrees C). Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven. Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned. Amount Per Serving  Calories: 104 | Total Fat: 2.2g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Baked Acorn Squash with Apricot Preserves

Servings Per Recipe: 4

Amount Per Serving

Calories: 104

Total Fat: 2.2gCholesterol: 5mgSodium: 121mgTotal Carbs: 22.7g    Dietary Fiber: 1.9gProtein: 1.1g VIEW DETAILED NUTRITION
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Hanukkah Recipes: Apricot Chicken II | Submitted By: Marsha Timblin

6 skinless, boneless chicken breasts1 cup apricot preserves1 tablespoon distilled white vinegar1 tablespoon brown sugarPreheat oven to 350 degrees F (175 degrees C). Place the chicken breasts in a 9x13 inch baking dish. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover and bake for 50 minutes. Remove cover and bake for 10 more minutes. Amount Per Serving  Calories: 280 | Total Fat: 1.5g | Cholesterol: 68mg

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Cake Recipes: Apricot Nectar Cake II | Submitted By: Glenda

1 (18.25 ounce) package yellow cake mix4 eggs3/4 cup vegetable oil3/4 cup apricot nectar1/3 cup hot water2 cups confectioners' sugar6 tablespoons lemon juice1 (3 ounce) package lemon flavored gelatin mixPreheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan. Mix the cake mix, eggs, vegetable oil, and apricot nectar together. Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm. To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake. Amount Per Serving  Calories: 446 | Total Fat: 20.5g | Cholesterol: 72mg

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