Post by Sandy on Jan 11, 2009 15:59:11 GMT -4
Here are some yummy dinners that have survived our taste kitchens. 
Two of my favorites:
Weight Watchers Cashew Chicken
Yummy WW recipe; good alternative for those of us for don't want to give up our Chinese food
8 points per serving.
SERVES 4
Ingredients
2 teasthingys peanut oil (I used canola)
2 medium garlic cloves, minced
1 lb uncooked boneless skinless chicken breast, cut into 1-inch cubes
1/2 teasthingy table salt
1/4 teasthingy black pepper
1 1/2 cups reduced-sodium fat-free chicken broth, divided
2 tablesthingys low sodium soy sauce
2 stalks celery, chopped (I didn't use)
8 ounces canned bamboo shoots, drained
8 ounces canned water chestnuts, sliced, drained
1 1/2 tablesthingys cornstarch
2 cups cooked white rice, kept hot
1 3/4 ounces roasted cashews, chopped (about 6 Tbsp)
Directions
Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.
Add 1 cup of broth, soy sauce, (celery), bamboo shoots and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
Dissolve cornstarch in remaining 1/2 cup of broth. Add cornstarch mixture to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
To serve, divide rice among 4 shallow dishes. Sthingy chicken mixture onto rice and sprinkle with cashews. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablesthingys of cashews per serving.
(For a flavor boost, add 2 cups of chopped fresh baby bok choy in place of the bamboo shoots and water chestnuts. The tender greens will cook with the chicken in 5 minutes. )
Weight Watchers Lemon Tilapia
15 min | 10 min prep
Modified this from a recipe in an ancient Weight Watchers Cookbook.
SERVES 2/ 4 WW Points per serving.
Ingredients
2 teasthingys margarine
1 teasthingy all-purpose flour
1/4 cup water
2 tablesthingys white wine
1 teasthingy dijon-style mustard
1 tablesthingy lemon juice
10 ounces tilapia fillets
1 teasthingy lemon juice
1/8 teasthingy salt
Directions
In a small saucepan, heat the margarine until hot. Sprinkle with flour, and combine. Cook over low heat, stirring constantly, for 1 minute. Remove from heat; stir in water, wine, and mustard. Return to heat, and bring mixture to a boil; reduce heat and let simmer, stirring constantly, until sauce is thickened. Stir in 1 T lemon juice. Remove from heat and keep warm.
Sprinkle Tilapia fillets with remaining lemon juice. Spray broiling pan rack with cooking spray. Transfer fish to rack and broil until the fish flakes easily; approximately 5 minutes. Sprinkle fillets with salt, than sthingy sauce over fish.
( I actually baked my fish (20 min)- I always burn the food when I use my broiler
)
The kiddos didn't like the sauce (they are 1 and 3yrs old), but hubby and I liked it alot.
Two of my favorites:
Weight Watchers Cashew Chicken
Yummy WW recipe; good alternative for those of us for don't want to give up our Chinese food
8 points per serving.
SERVES 4
Ingredients
2 teasthingys peanut oil (I used canola)
2 medium garlic cloves, minced
1 lb uncooked boneless skinless chicken breast, cut into 1-inch cubes
1/2 teasthingy table salt
1/4 teasthingy black pepper
1 1/2 cups reduced-sodium fat-free chicken broth, divided
2 tablesthingys low sodium soy sauce
2 stalks celery, chopped (I didn't use)
8 ounces canned bamboo shoots, drained
8 ounces canned water chestnuts, sliced, drained
1 1/2 tablesthingys cornstarch
2 cups cooked white rice, kept hot
1 3/4 ounces roasted cashews, chopped (about 6 Tbsp)
Directions
Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.
Add 1 cup of broth, soy sauce, (celery), bamboo shoots and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
Dissolve cornstarch in remaining 1/2 cup of broth. Add cornstarch mixture to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
To serve, divide rice among 4 shallow dishes. Sthingy chicken mixture onto rice and sprinkle with cashews. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablesthingys of cashews per serving.
(For a flavor boost, add 2 cups of chopped fresh baby bok choy in place of the bamboo shoots and water chestnuts. The tender greens will cook with the chicken in 5 minutes. )
Weight Watchers Lemon Tilapia
15 min | 10 min prep
Modified this from a recipe in an ancient Weight Watchers Cookbook.
SERVES 2/ 4 WW Points per serving.
Ingredients
2 teasthingys margarine
1 teasthingy all-purpose flour
1/4 cup water
2 tablesthingys white wine
1 teasthingy dijon-style mustard
1 tablesthingy lemon juice
10 ounces tilapia fillets
1 teasthingy lemon juice
1/8 teasthingy salt
Directions
In a small saucepan, heat the margarine until hot. Sprinkle with flour, and combine. Cook over low heat, stirring constantly, for 1 minute. Remove from heat; stir in water, wine, and mustard. Return to heat, and bring mixture to a boil; reduce heat and let simmer, stirring constantly, until sauce is thickened. Stir in 1 T lemon juice. Remove from heat and keep warm.
Sprinkle Tilapia fillets with remaining lemon juice. Spray broiling pan rack with cooking spray. Transfer fish to rack and broil until the fish flakes easily; approximately 5 minutes. Sprinkle fillets with salt, than sthingy sauce over fish.
( I actually baked my fish (20 min)- I always burn the food when I use my broiler
)The kiddos didn't like the sauce (they are 1 and 3yrs old), but hubby and I liked it alot.
