Beef Fried Rice
8 oz ground sirloin
1 small onion, diced
2 cloves garlic, minced
1/2 tsp ground ginger
1 Tbsp crystallized ginger
1 tsp Five Spice Powder
16 oz pkg frozen mixed vegetables (broccoli, carrots, snap peas, water chestnuts are my favorite)
1/2 cup water
1 Tbsp low sodium soy sauce
1 Tbsp Hoisin Sauce
2 tsp chili paste
2 cups cooked Rice
Brown and crumble the ground sirloin in a large skillet with the onion and garlic. Stir in the ground and crystallized ginger, five spice powder and the frozen vegetables. Add water, stir, cover and cook on medium high heat about 5-10 minutes or until veggies are nearly done (crisp tender). Stir in the soy sauce, hoisin sauce and chili paste and cook another minute or two, stirring. Mix in the hot cooked rice and serve. Taste and add salt if necessary.
Makes aboout 4 servings. 6 PointsPlus per serving. This was really tasty and John loved it! From the Weight Watchers website.
Sunday, November 6, 2011
Tuesday, November 1, 2011
Hot and Chili Chicken
Hot and Chili Chicken
1⁄2 cup sweet or bitter orange marmalade
2 Tbsp chili powder (mild, hot or a mix of both)
6 chicken drumsticks
2 small boneless, skinless chicken breasts
1. Heat oven to 400°F. Line a rimmed baking sheet with nonstick (Release) foil.
2. Mix marmalade, chili powder and 1⁄2 tsp salt in a large ziptop bag. Add chicken; seal bag. Turn and squeeze bag to coat drumsticks. Arrange on lined baking sheet, spooning on any excess marmalade mixture.
Good! Found in a Womans' Day magazine.
3. Bake 25 to 30 minutes until cooked through and an instant-read thermometer inserted in thickest part of meat, not touching bone, registers 180°F.
From Woman's Day magazine.
1⁄2 cup sweet or bitter orange marmalade
2 Tbsp chili powder (mild, hot or a mix of both)
6 chicken drumsticks
2 small boneless, skinless chicken breasts
1. Heat oven to 400°F. Line a rimmed baking sheet with nonstick (Release) foil.
2. Mix marmalade, chili powder and 1⁄2 tsp salt in a large ziptop bag. Add chicken; seal bag. Turn and squeeze bag to coat drumsticks. Arrange on lined baking sheet, spooning on any excess marmalade mixture.
Good! Found in a Womans' Day magazine.
3. Bake 25 to 30 minutes until cooked through and an instant-read thermometer inserted in thickest part of meat, not touching bone, registers 180°F.
From Woman's Day magazine.
Sweet & Spicy Picante Chicken
Sweet & Spicy Picante Chicken
1 1/4 pounds skinless, boneless chicken breast halves
1 jar (16 ounces) Pace Picante Sauce
3 tablespoons packed light brown sugar
1 tablespoon Dijon-style mustard
Heat the oven to 400°F. Place the chicken into a 2-quart shallow baking dish. Stir the picante sauce, brown sugar and mustard in a small bowl. Pour the picante sauce mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through.
This was delicious! I'll be making this one again and again and again! And only 5 PointsPlus!
I got this recipe from my sister, Donna and I think she found it on the Weight Watchers website, but I'm not sure.
1 1/4 pounds skinless, boneless chicken breast halves
1 jar (16 ounces) Pace Picante Sauce
3 tablespoons packed light brown sugar
1 tablespoon Dijon-style mustard
Heat the oven to 400°F. Place the chicken into a 2-quart shallow baking dish. Stir the picante sauce, brown sugar and mustard in a small bowl. Pour the picante sauce mixture over the chicken.
Bake for 20 minutes or until the chicken is cooked through.
This was delicious! I'll be making this one again and again and again! And only 5 PointsPlus!
I got this recipe from my sister, Donna and I think she found it on the Weight Watchers website, but I'm not sure.
Tuesday, October 25, 2011
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)
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)
Saturday, October 15, 2011
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.
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.
Monday, October 10, 2011
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
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
Sunday, October 9, 2011
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).
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).
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