Instructions: 1). In Pyrex dish, microwave oil for 3 minutes on high. Meanwhile, combine remaining ingredients except green pepper and cashews.

2.. Add mixture to hot oil and cook 3 to 4 minutes, stirring twice.

3.. Add green pepper and cashews. Cover and cook 2 1/2 to 3 1/2 minutes, stirring once (until chicken and peppers are tender).

4.. Let stand,covered, for 3 minutes before serving.

Here is a recipe submitted by Jane Starr for a makeover. It fits right in with our theme this week of microwave cooking. I made this for dinner tonight and it was quick and easy. However, it still needs to be trimmed down. I got it down to 31.4% CFF which is still a bit too high.

Here is the original recipe as sent in by Jane, with her notes.

(Notes)

I found the second microwave recipe that I mentioned we used to have all the time about 11 years ago. Just as I feared, it is not lowfat by any stretch of the imagination. I was able to get the fat content down from 52% to 40%CFF by including the brown rice that is served with this recipe.

If we totally leave out the cashews, then it is still about 32%CFF. I wouldnt consider cutting the cashews down to less than 1/4 cup (1 T per serving). We could toast 1/4 cup of them in the microwave first (in order to enhance the "nutty" flavor) and then cut the peanut oil in half. This might produce an acceptable result at 29% CFF. At least the fats in this recipe are of the monounsaturated type. [Yvonne]

Serving Ideas : Serve over a bed of rice.

NOTES : Here is what I did with it:
Reduced oil to 1 1/2 Tbs
Added sliced onions
Reduced Cashews to 1/4 cup

I am coming up with Cal 332.0 Fat 11.3 Fiber 1.2 CFF 31.4% [ Penchard@aol.com]

Why not just use Pam instead and omit the oil? You could add a bit of fat free chicken broth if you need the moisture. [WhoMe40@aol.com]

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