Southwestern Chicken Scalloppine

SOUTHWESTERN CHICKEN SCALLOPPINE

4 boneless, skinless chicken breast halves (about 1 1/4 lb.)
1/4 c. all-purpose flour
1 tsp. ground cumin
1/2 tsp. salt
1 1/2 Tbsp. vegetable or canola oil
1 c. chicken broth
1/2 tsp. red pepper sauce, optional (I used it)
4 Tbsp. lime juice
3-4 Tbsp. chopped fresh cilantro

Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4" thick. Repeat with remaining chicken. Cut chicken into smaller pieces, if desired.In shallow bowl, combine flour, cumin and salt. Reserve 2 tsp. flour mixture. Coat chicken with remaining flour mixture.In a 12" nonstick skillet, heat oil over medium heat. Add chicken; cook 3-5 minutes per side or until golden brown and no longer pink in the center. Remove chicken from skillet; cover to keep warm. In a small bowl, stir reserved 1 tsp. flour mixture into chicken broth. Gradually stir broth and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken. 4 servings.

Excellent! Fast and easy too!!! Served with a Tomato Salad and Chili-Lime Corn.

(FROM Bunny’s Warm Oven blog)

Beef with Broccoli

Beef with Broccoli

2 1/2 Tbsp cornstarch, divided
1/4 tsp table salt
3/4 pound(s) lean sirloin beef, trimmed, thinly sliced against the grain
2 tsp canola oil
1 can fat free beef broth, divided
5 cup(s) broccoli, florets (about a 12 oz bag)
1 Tbsp crystallized ginger
2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1/4 cup(s) low-sodium soy sauce

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 the broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

This was excellent!

4 servings at 5 PointsPlus each. From Weight Watchers.


Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

Honey-Balsamic Glazed Chicken Breasts

Honey-Balsamic Glazed Chicken Breasts

1 1/2 tsp Dried Thyme
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder
1 tsp EVOO (Extra Virgin Olive Oil)
1 Lb of boneles, skinless chicken breast (four, 4 oz pieces
2 tbsp Balsalmic Vinegar
2 tbsp Honey

Combine first 4 ingredients; sprinkle over both sides of chicken.

Heat EVOO in a nonstick skillet over medium high heat. Add chicken and cook 7-8 minutes on each side or until chicken is completely cooked.

Reduce heat to medium low, transfer chicken to serving platter; keep warm. Add vinegar and honey. Simmer for 1-2 minutes until glaze thickens; stir constantly. (Glaze will bubble up as it's stirred) Pour glaze over chicken and serve.

This was very good! From Weight Watchers.

Number of Servings: 4
PointsPlus: 4

WW Beef Stew

WW Beef Stew

1 onion, chopped
1 tsp minced roasted garlic
1/2 pound baby carrots
Salt & Pepper
1/4 tsp ground cinnamon
1 medium sweet potato, peeled and cut into bite-sized chunks
4 small uncooked potatoes, peeled and cut into bite-sized chunks
1 Tbsp fresh lemon juice
16 oz lean beef top sirloin, cut into bite-sized chunks
14 oz canned beef broth
3 tsp honey
8 prunes
1 Tbsp tomato paste
1 tsp Dijon mustard
1 Tbsp flour to thicken, if desired

Put everything in the slow-cooker. Stir and cover. Cook for 6-8 hours or until beef and veggies are tender. If you want thicker gravy, combine 1/2 cup of the cooking liquid with 1 Tbsp flour and whisk until smooth. Stir into the mixture in the slow-cooker and cook another 10 minutes.

This was OK...John liked it a lot more than I did. I didn't care for the sweetness with the beef.

Adapted from Weight Watchers (8 PointsPlus).