Click on Bold Words

For links to the recipes in the posts, click on the bolded pink words!  

Sunday, January 28, 2007

Szechuan Chicken with Peanuts - 6 pts

This recipe is from my sister, and is a great and satisfying dinner! It's a little spicy (though not much by my standards) but if you want to kick it up, just add more chili-garlic sauce! Yum!

Szechuan Chicken with Peanuts

1 lbs skinless boneless chicken breast, cut into thin strips
3 tbsp hoisin sauce
2tbsp cornstarch
1/2 c low-sodium chicken broth
2 tbsp rice vinegar
2tbsp sugar
2 tsp chili-garlic sauce
1 tbsp canola oil
1 tbsp minced peeled fresh ginger
2 garlic cloves, minced
1 green pepper, chopped
2 med. carrots, thinly sliced on a diagonal
1/4 cup unsalted, dry roasted peanuts

1. Combine the chicken, 1 tbsp hoisin sauce, and 1 tbsp of the cornstarch in a med bowl, toss well to coat and set aside. Combine the remaining 2 tbsp hoisin sauce, 1 tbsp cornstarch, the broth, vinegar, sugar, and chili-garlic sauce in a small bowl. Set aside.

2. Heat a nonstick wok or a large, deep skillet over med-high heat until a drop of water sizzles. Swirl in the oil, and then add the chicken. Stir-fry until almost cooked through, 2-3 mins. Add the ginger and garlic; stir-fry until fragrant, about 15 secs. Add the bell pepper, carrots and peanuts. Stir-fry until crisp-tender, about 2 mins. add the hoisin sauce mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is cooked through, about 1 min.

per serving (1 cup)
302 cal
11 g fat
3 fiber
6 points
4 servings
(a little spicy!!!)

Tuesday, January 16, 2007

Stroganoff - 4 points

MMM!! One of my favorite meals on a cold day. It really warms you up with some creamy comfort food! Add a great side salad and you've got a complete meal. Next time I make this, I'll omit the mustard.. I don't like mustard but threw it in to try the first time.

Hamburger Stroganoff:

9 oz extra lean ground beef
1 c chopped onion
8 oz mushrooms, sliced
2 cloves garlic, minced
1 & 1/4 t dried thyme leaves
2 c reduced sodium beef broth
1 sweet red pepper
1 t dijon mustard **** IF YOU DON"T LIKE MUSTARD: either omit or only put in 1/8 t
2 t prepared horseradish
1/4 t pepper1/4 salt
1 c nonfat sour cream
3 c hot cooked rice

Coat a large frying pan w/ no-stick spray. Crumble the beef into pan. Cook over medium high heat, breaking up the meat w/ a wooden spoon, fro 5 min or until lightly browned.

Line a platter w/ paper towels. Transfer the beef to the platter and drain well.

Wipe out the pan w/ a paper towel. Add the onions, mushrooms, garlic and thyme. Cook over medium high heat, stirring frequently, for 5 min, or until the onions soften.

Add the broth, red peppers, mustard, horseradish, pepper, and salt. Simmer, stirring occasionally, for 20 min or until the sauce thickens slightly.

Reduce the heat and add the sour cream & beef. Heat for 2 min. Serve over rice.

WW Points: 4 pts

Makes 4 servings: approx 1 c rice each & 1 c stroganoff

Weight Watchers

Well, like so many others I have made some New Year Resolutions, one of which is to lose weight! I find this a stressful venture for many reasons, one of which is that I love to cook and when you are trying to lose weight, cooking can be a source of the added padding. Welll, I joined weight watchers with my sisters and mom and am happy to report that it's working! AND! I haven't had to sacrifice cooking! In fact, it's pretty much the same, only serious portion control and of course, point counting!

So, from now on (other than a few occasional slips) I will post healthful recipes with point values for all you who may need such information. Good luck and happy cooking!