Today: Cantonese-Style Shrimp and Napa Cabbage + White Pizza Recipe

Today’s Kitchen: Cooking Light

Cooking Light contributor Frances Largeman-Roth was in Today’s Kitchen to share fresh, simple recipe ideas like Maple-Glazed Chicken, Cantonese-Style Shrimp, and White Pizza. Also try her Pulled Pork and Vegetarian Chili.

Today Show: Cooking Light Maple-Glazed Chicken with Apple-Brussels Sprout Slaw Recipe Ingredients

“We’re starting off with some chicken cutlets,” Largeman-Roth said, noting that this dish cooks quickly. This dish is under 300 calories per serving.

• 8 2-oz Chicken Cutlets
• 3 tbsp Red Wine Vinegar
• 8 oz Brussels Sprouts
• 1 sliced Fuji Apple (or use Gala)
• 2 tbsp Maple Syrup
• 1/4 cup Dried Currants
• 2 tbsp Olive Oil
• Salt & Pepper

Cooking Light: Frances Largeman-Roth Maple-Glazed Chicken with Apple-Brussels Sprout Slaw Recipe Directions

1. Heat a skillet on medium high. Salt and pepper the chicken.
2. Swirl 1 tbsp olive oil in the pan before adding chicken.
3. Cook three minutes per side, until done. Keep chicken warm out of the pan.
4. Combine 2 tbsp vinegar with syrup and boil it in the pan. Cook one minute, or until reduced to 3 tbsp.
5. Return the chicken to the pan and coat it in this glaze.
6. Halve Brussels sprouts along their length. Then slice them thinly in the other direction.
7. Combine 1 tbsp olive oil with 1 tbsp vinegar and some salt and pepper. Once whisked, add sprouts with apple and currants, tossing until mixed.
8. Serve the slaw alongside the cooked chicken.

Today Show: Frances Largeman-Roth Cantonese-Style Shrimp and Napa Cabbage Recipe Ingredients

These shrimp cook quickly and are meant to be served with soba noodles. There’s sherry in the slurry, and it is a very low-fat dish.

• 1/3 cup fat-free, low-sodium Chicken Broth
• 1 tsp Cornstarch
• 1/2 tsp Sugar
• 2 tsp Dark Sesame Oil
• 1 lb peeled, deveined Large Shrimp
• 1 tsp minced Garlic
• 1/3 cup sliced Green Onions
• 2 tbsp Dry Sherry
• 1 tbsp ground Ginger
• 4 cups shredded Napa Cabbage
• 2 tsp Peanut Oil
• Salt & Pepper

Frances Largeman-Roth: Cooking Light Cantonese-Style Shrimp and Napa Cabbage Recipe Directions

1. Whisk together chicken broth with cornstarch, sugar, dry sherry, salt and pepper.
2. Heat a wok or skillet on high. Add oils and swirl to coat the pan.
3. Stir-fry the shrimp for one minute. Then add garlic and ginger, cooking another 30 seconds.
4. Add broth and bring to a boil. Cook two minutes, or until it thickens.
5. Stir in the cabbage and cook another minute. Add onions and serve.

Today Show: Cooking Light Tomato & Basil White Pizza Recipe

This pizza cooks in just minutes under the broiler, and it’s 350 calories for two slices, which is something we can all get excited about.

Ingredients

• 1 10-oz Boboli Italian Cheese-Flavored Thin Pizza Crust
• 1/2 cup shredded Mozzarella Cheese
• 1/2 cup sliced Tomatoes
• 1/4 cup Basil leaves
• 1 tsp Cornmeal
• 3 tbsp Pesto with Basil
• 1/2 cup Ricotta Cheese
• Crushed Red Pepper
• 1/4 tsp Black Pepper
• Cooking Spray

Directions

1. Preheat the broiler on high. Place a baking sheet in the oven to heat up for about 10 minutes.
2. Place crust on a separate cornmeal-dusted baking sheet. Coat crust lightly in cooking spray.
3. Spread pesto over the crust, leaving a border of about one inch around the edge.
4. Add an even layer of mozzarella over the pesto, followed by dollops of ricotta.
5. Carefully transfer the crust to the preheated baking sheet.
6. Broil about five minutes, until cheese starts to melt.
7. Top with tomatoes, basil, red pepper, and black pepper. Slice and serve.