Back on Track
We are a little shy of a week before we leave to the lovely beaches of California. I must say I can't wait to just veg in the sand and soak up the sun! Doug had made the comment to me that even though he hasn't put on any weight recently, he feels we need to go back eating healthier. Simply because he will be pretty much living in his swimsuit the whole week. We have also decided to do family pictures on the beach for our x-mas cards this year. (many of my friends think I am nuts to be pictured in a suit) I even found us all coordinating ones! I have to say I have seen so many darling pictures of families on the beach. So, I thought I would give it a try too!
Anyways, back to the food thing. We were doing so well for a while and now we are back in the same rut of eating JUNK! (or easy food like eating out!) So, I agreed with him and made this yummy dish for dinner last night. I haven't been cooking all too much lately, so it was nice to have a home cooked meal once again.
General Tsao's Chicken
This is from our weight watchers book. Here is the recipe, it is super dooper simple and only 6 points for all you Weight Watcher counters! My sister has been bugging me for some of these recipes so-- here ya go Sis! Just a word of caution. Its pretty spicy (my kids just ate the rice) but Doug and I love spicy food!
Ingredients:
3/4 cup canned chicken broth, reduced-sodium
2 Tbsp. cornstarch
2 Tbsp. sugar
2 Tbsp. low-sodium soy sauce
1 Tbsp. white wine vinegar
1/2 Tsp. ground ginger
2 Tsp. peanut oil (I used olive oil instead)
2 medium scallions, chopped
2 medium garlic cloves minced
1/2 tsp red pepper flakes or 1 dried chili pepper minced
1 lbs. uncooked boneless skinless chicken (cut into 2 inch pieces)
2 cups cooked white rice
Instructions:
1. In a medium sauce bowl whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger--set aside.
2. Heat oil in wok or large skillet over med-high heat. Add scallions, garlic, pepper and cook about 2 minutes. Add chicken and cook until browned all over.
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked all the way through.
Ingredients:
3/4 cup canned chicken broth, reduced-sodium
2 Tbsp. cornstarch
2 Tbsp. sugar
2 Tbsp. low-sodium soy sauce
1 Tbsp. white wine vinegar
1/2 Tsp. ground ginger
2 Tsp. peanut oil (I used olive oil instead)
2 medium scallions, chopped
2 medium garlic cloves minced
1/2 tsp red pepper flakes or 1 dried chili pepper minced
1 lbs. uncooked boneless skinless chicken (cut into 2 inch pieces)
2 cups cooked white rice
Instructions:
1. In a medium sauce bowl whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger--set aside.
2. Heat oil in wok or large skillet over med-high heat. Add scallions, garlic, pepper and cook about 2 minutes. Add chicken and cook until browned all over.
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked all the way through.
I would consider myself on a roll. I am cooking for the 2nd night in a row today!! I will have to pat myself on the back for this one. Tonight we are having Gingered pork, pineapple and pepper skewers. (5 points for W.W.) I will post this one as well in case anyone would like to try them. They are also very simple. The key I have found with weight watcher recipes is if you prepare them in advance they take no time at all when you are ready to cook. They also use a lot of the same ingredients over and over. Some include: fresh ginger, garlic, and green onions just to name a few.
Pork Skewers
2 Tbsp low sodium soy sauce
1 Tsp. ginger root freshly grated
1/2 tsp. minced garlic
1 1/2 cup canned unsweetened pineapple chunks or 16 fresh chunks
8 oz lean pork tenderloin (I sometimes use chops)-cut into 16 chunks
3 cups cooked couscous (I have no idea what this is so I never use them)--anyone know???
1/4 scallions sliced
Directions:
1. In ziplock bag combine soy sauce, ginger, and garlic. Finely chop 2 pineapple chunks and add to bag. Add pork and seal for 30 minutes up to 4 hours.
2. Preheat outdoor grill or broiler. If using broiler line pan rack with foil. Remove pork marinade and discard. Alternately thread 2 pieces of pork, 2 pieces of pepper and 2 pieces of pineapple onto each wooden skewer.
3. Grill or broil turning once until pork is just barely pink in center and pepper and pineapple are lightly charred and tender. About 6-8 minutes remove from heat. Serve with white rice.
Pork Skewers
2 Tbsp low sodium soy sauce
1 Tsp. ginger root freshly grated
1/2 tsp. minced garlic
1 1/2 cup canned unsweetened pineapple chunks or 16 fresh chunks
8 oz lean pork tenderloin (I sometimes use chops)-cut into 16 chunks
3 cups cooked couscous (I have no idea what this is so I never use them)--anyone know???
1/4 scallions sliced
Directions:
1. In ziplock bag combine soy sauce, ginger, and garlic. Finely chop 2 pineapple chunks and add to bag. Add pork and seal for 30 minutes up to 4 hours.
2. Preheat outdoor grill or broiler. If using broiler line pan rack with foil. Remove pork marinade and discard. Alternately thread 2 pieces of pork, 2 pieces of pepper and 2 pieces of pineapple onto each wooden skewer.
3. Grill or broil turning once until pork is just barely pink in center and pepper and pineapple are lightly charred and tender. About 6-8 minutes remove from heat. Serve with white rice.
**I always think things look more appetizing with a visual picture. Happy Eating!!**