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" According to some experts, the faltering economy is changing people&amp;#x27;s eating habits: less eating out and more home cooking! If you&amp;#x27;re in the same boat and maybe fretting about what to make tonight, I&amp;#x27;ve got a yummy and super-healthy meal idea for you--courtesy of celebrity chef Devin Alexander, host of the Discovery Health Channel&amp;#x27;s &amp;quot;Healthy Decadence With Devin Alexander.&amp;quot;Sure, home cooking can be easier on your budget, but it can also be easier on your waistline. &amp;quot;Restaurants often use so much oil in cooking,&amp;quot; she explains. &amp;quot;Since they rarely have nonstick pans or woks in restaurants, they have to in order for it not to stick to the pan. A mere one tablespoon of oil will set you back 140 calories. When you consider that all you have to do is cut 100 calories from your diet per day and, on average, you&amp;#x27;ll lose 100 pounds. That means that one daily tweak like eliminating that oil will save you 14 pounds per year!&amp;quot; I love a gal who can admit her weaknesses. Devin says she used to be &amp;quot;nearly addicted to those fast-food type Chinese restaurants in the food courts at malls.&amp;quot; So, in her new book, The Most Decadent Diet Ever, she created a healthy alternative: &amp;quot;Sweet and Sour Chicken Bowl&amp;quot; Makes one serving: 500 calories, 38 g protein, 61 g carbohydrates, 11 g fat, 1 g saturated fat, 66 mg cholesterol, 10 g \u0528\uFFFDber, 413 mg sodium Shopping List: 2 tablespoons frozen shelled soybeans (edamame) 1 teaspoon cornstarch 1/4 teaspoon garlic powder 1/8 teaspoon salt Black pepper Pinch of cayenne One 4-ounce boneless, skinless chicken breast, visible fat removed, cut diagonally across the breast into 7 or 8 equal strips 1 teaspoon toasted sesame oil 1/4 cup 3/4-inch red bell pepper squares 1/4 cup 3/4-inch red onion squares 11/2 teaspoons minced fresh garlic 1 tablespoon plus 2 teaspoons bottled sweet-and-sour stir-fry sauce (or sweet-and-sour sauce) 2/3 cup cooked whole-grain pilaf (such as Kashi seven-whole-grain pilaf) How to: Bring 2 cups salted water to a boil in a small saucepan. Add the soybeans. Cook for 5 minutes, and then drain well. Meanwhile, mix the cornstarch, garlic powder, salt, pepper to taste, and cayenne in a medium bowl until combined. Add the chicken and toss until evenly coated. Place a medium nonstick wok or skillet over high heat. When the wok is hot, put in the sesame oil. Add the soybeans, bell pepper, onion, and garlic. Cook until the garlic begins to soften, 1 to 2 minutes. Push the veggies to the outer edges of the pan. Add the chicken in a single layer in the center. Cook the chicken until it is lightly browned on the bottom. Flip the chicken to cook the other side. Stir the veggies, still keeping them at the edges of the pan. When the chicken is browned, stir the chicken and veggies together and continue cooking, stirring constantly, until the chicken is no longer pink inside and the veggies are crisp-tender. Turn the heat off and add 1 tablespoon sweet-and-sour sauce. Mix well. Spoon the pilaf into the bottom of a medium shallow bowl and level it to create an even layer. Drizzle the remaining 2 teaspoons sauce evenly over the pilaf. Mound the chicken mixture over the pilaf. Serve immediately. Sounds delicious, doesn&amp;#x27;t it? Photo: Broadway Books"^^<http://www.w3.org/2001/XMLSchema#string>
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