Light Hawaiian Haystacks

Back when I was in grade school, I remember there regularly being Hawaiian Haystacks on the lunch menu. Generally this consisted of rice, chow mein noodles, pineapple chunks and some kind of really thick gravy. Once I reached adulthood, I basically put this high calorie, semi-good meal behind me. Well, not long ago, I came across a recipe for the stacks by The Pearl Owl that intrigued me. Basically, this recipe uses a coconut gravy that is much lighter than the goop shoveled onto my grade school tray. When I first tried the recipe, I was watching my calories to loose some pregnancy weight, so, although the Pearl Owl version is pretty light, I took it a step further and cut out the roux. Honestly, I LOVE this meal. It fills you up, is tasty and you don't feel bad eating dessert! Give it a try, tell me what you think!

Ingredients:
2 tablespoons Corn Starch
2 tablespoons Water
1 cup Low Fat Coconut Milk
1 cup Chicken Broth3 tablespoons Juice from a can of Mandarine Oranges
3 - 4 teaspoons Red Pepper FlakesSalt and Pepper
Cooked Rice

Add Ons:
Shredded Chicken
Sliced Celery
Mandarine Oranges
Toasted Coconut
Toasted Almonds
Chow Mein Noodles

Directions:
Start by combining the corn starch and water in a small bowl. Combine this with the coconut milk, broth, juice, red pepper flakes, salt and pepper in a medium saucepan over medium heat. Warm until the sauce reaches your desired consistency. (The longer it is on the heat, the thicker it will get, it will also thicken a bit when it cools).

Put a scoop of rice on your plate, top with desired add ons, then drizzle the gravy over the top.

Serves 4.

You might also like

I partied here