Sesame Lo Mein with Chicken & Vegetables

Ingredients:

• 6 oz. lo mein noodles
• 1 tsp. Asian (dark) sesame oil
• 1/4 cup reduced-sodium chicken broth
• 3 tbsp. reduced-sodium soy sauce
• 3 tbsp. Chinese rice wine or dry sherry
• 3/4 lb. boneless, skinless chicken breast, cut into 3/4-inch pieces
• 2 tsp. canola oil
• 1/4 lb. shiitake mushrooms, stems discarded, caps thinly sliced
• 2 garlic cloves, minced
• 4 cups shredded Napa cabbage
• 1/4 lb. snow peas
• 4 scallions, chopped
• 1 tsp. toasted sesame seeds

Makes 4 Serving (1 cup)

1. Cook noodles according to package directions, omitting salt. Drain in colander under cold water. Drain again. Transfer to medium bowl and toss with sesame oil. Combine broth, 2 tablespoons soy sauce, and 2 tablespoons rice wine in cup.
2. Combine chicken pieces with remaining 1 tablespoon soy sauce in another bowl and toss. Heat 1 teaspoon canola oil in wok or large skillet over medium-high heat until very hot. Add chicken and cook, stirring occasionally, until browned, 3-4 minutes; transfer to plate.
3. Return skillet to heat and add remaining 1 teaspoon canola oil. Add mushrooms and stir-fry until softened, 2-3 minutes. Add garlic and stir-fry 30 seconds. Add cabbage, snow peas, and remaining 1 tablespoon rice wine; stir-fry until cabbage has wilted and snow peas are bright green, 2-3 minutes. Stir in noodles, chicken, and soy sauce mixture and cook, tossing, until heated thoroughly through, about 2 minutes. Remove from heat and sprinkle with scallions and sesame seeds.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Who does not crave Chinese food once in a while? I do enjoy Chinese food but not the takeout version because it has so much stuff in it I can't pronounce it. Plus there is too mush salt  and MSG in Chinese takeout food. This version of a classic Chinese dish can be made in 30 minutes or less it's tastier and good for you. Plus it's easier on your wallet and the environment without all the boxes you have to throw out. If you don't have snow peas on hand, substitute broccoli and it will taste just as good. This dish was succulent and juicy. You don't need to add salt to this dish because there is some saltiness in the soy sauce. You can also use steak, pork or shrimp in place of the chicken and it will still be delicious.

Peruvian Potato Cakes with Poached Eggs

Ingredients:

• 1 lb. baking potatoes, peeled & sliced
• 2 large garlic cloves, coarsely chopped
• 3/4 cup shredded part-skim mozzarella cheese
• 1/2 cup frozen corn kernels, thawed & patted dry
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro + additional for sprinkling
• 3 tbsp. grated Parmesan cheese
• 1/2 tsp. salt
• 2 tsp. canola oil
• 1 tbsp. distilled white vinegar
• 4 large eggs
• hot pepper sauce for serving

Makes 4 Servings (2 potato patties & 1 egg per serving)

1. Preheat oven to 250 F. Line baking sheet with parchment paper; spray with nonstick spray.
2. Put potatoes and garlic in medium saucepan and add enough cold water to cover by 1 inch; bring to boil over high heat. Reduce heat and cook until potatoes are fork-tender, 10-12 minutes; drain. Transfer to large bowl. With potato masher, mash potatoes and garlic are smooth. Add mozzarella, corn, scallions, 1/4 cup of cilantro, the Parmesan, and salt, stirring until mixed well. Shape potato mixture into 8 (3/4-inch-thick patties) using about 1/3  cup potato mixture for each patty.
3. Heat oil in large deep nonstick skillet over medium heat. Add 4 patties and cook unto golden brown, about 3 minutes per side. Transfer to prepared baking sheet and place in oven to keep warm. Repeat with remaining 4 patties. Wipe skillet clean.
4. To poach eggs, half-fill skillet with water and bring to boil; add vinegar. Reduce heat to bare simmer. Break 1 egg into cup. Holding cup close to water, slip egg into water. Repeat with remaining eggs. Cook until whites of eggs are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer one egg at a time to paper towel-lined plate to drain.
5. To serve, place 2 potato patties on each of 4 plates; top with 1 egg and sprinkle with cilantro. Serve with hot sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a sophisticated take on eggs and hash browns or you can call it diner food goes to South America. I love poached eggs and the poached eggs with the potato pancakes is absolutely delicious. This make a great brunch and if you really want to go all out, cook and serve a piece of sirloin steak or South American Hanger Steak and your meal will be sophisticated and complete.

Chicken Tikka Masala

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
• 1/2 tsp. salt
• 1 tsp. canola oil
• 1 small onion, chopped
• 1/2 serrano chile, stemmed & seeded
• 3 garlic cloves, minced
• 1 tsp. finely chopped peeled fresh ginger
• 3/4 cup water
• 1/2 cup tomato puree
• 1/4 tsp. ground turmeric
• 1/4 tsp. garam masala
• 1/4 tsp. granulated sugar
• 2/3 cup fat-free half-and-half
• fresh cilantro for garnish

Makes 4 Servings (3/4 cup per serving)

1. Sprinkle chicken with 1/4 teaspoon salt. Heat canola oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently, until lightly browned, about 5 minutes.
2. Meanwhile, combine onion, chile, garlic, and ginger, and water in a blender and puree. Pour over chicken and bring to boil. Stir in tomato puree, turmeric, garam masala, sugar, and remaining 1/4 teaspoon salt. Reduce heat and simmer, uncovered, until flavors are blended, 8-10 minutes. Stir in half-and-half; remove from heat and sprinkle with cilantro.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Chicken Tikka Masala is an Indian dish that consists of roasted chicken chucks marinated in spices and yogurt that is baked in a tandoor oven and served in a Masala sauce. This version is quick, easy and good for you. I highly recommend serving 1/4 cup of cooked brown rice on each plate for up to an additional 3 points per serving. If you want to add a little more spice to this dish, add a pinch of curry to the dish. This makes a nice weeknight dish and will become a comfort food favorite.

Winter-Spiced Pomegranate & Clementine Sangria

Ingredients:

• 1 (750-ml) bottle dry red wine, such as Grenache
• 1 cup reduced-calorie cranberry-juice cocktail
• 1 cup pure pomegranate juice
• 1/4 cup orange liqueur, such as Grand Marnier or Cointreau
• 2 clementines, halved & thinly sliced into half rounds
• 1 lemon thinly sliced
• 4 (3-inch) cinnamon sticks
• 5 star anises
• 1 cup diet lemon-lime soda
• 1/2 cup pomegranate seeds

Makes 8 Servings ( 1/2 cup per serving)

1. Combine wine, cranberry juice, pomegranate juice, orange liqueur, clementines, lemon, cinnamon sticks, and star anise in large pitcher.
2. Refrigerate at least several hours or up to overnight to allow flavors to blend.
3. When ready to serve, discard the cinnamon sticks and star anises, and pour in soda. Fill 8 wineglasses or other glasses with ice and top with sangria. Sprinkle with pomegranate.



WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. You can enjoy Sangria in the winter time with the right flavors. Pomegranate seeds and juice, cranberry juice, and clementines, are the perfect winter fruits for this cocktail. The cinnamon, star anise, and red wine have an earthy combination and leave a unique aftertaste in your mouth. Serve this to your guests and they will be delighted. Let the guests top off their sangria with a splash of seltzer. It will lighten the drink and give them some extra spark.

 

Peppered Beef Tenderloin with Port Wine Sauce

Ingredients:

• 1 tsp. whole black peppercorns
• 1 tsp. fennel seeds
• 3/4 tsp. salt
• 2 tsp. extra-virgin olive oil
• 1 (1-lb.) lean beef tenderloin, trimmed
• 1 small onion, finely chopped
• 2/3 cup ruby port wine
• 2 tsp. whole-wheat flour
• 1/2 low-sodium beef broth
• 1 tsp. Dijon mustard
• 2 tsp. unsalted butter

Makes 4 Servings (3 slices of beef & 2 tbsp. sauce per serving.)

1. Preheat the oven to 400 F.
2. Combine peppercorns, fennel seeds, and 1/2 teaspoon of salt in small zip-close plastic bag; press out air and seal bag. With meat mallet or rolling pin, pound until crushed. Spread spice mixture on sheet of wax paper. Roll tenderloin in spice mixture until coated, pressing so it adheres.
3. Heat oil in small heavy flameproof roasting pan over medium-high heat. Add beef and cook until browned on all sides, about 8 minutes.
4. Transfer pan to oven and roast until instant-read thermometer inserted into center of beef registers 145 F, about 30 minutes. Transfer to cutting board and let stand 10 minutes.
5. Meanwhile, to make sauce, spray roasting pan with nonstick spray and set over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add wine and cook, stirring, 2 minutes. Whisk in flour and cook, stirring, about 1 minute. Whisk in broth, mustard, and remaining 1/ 4 teaspoon salt; bring to boil. Cook, stirring, until sauce bubbles and thickens, about 4 minutes longer. Remove pan from heat; swirl in butter until melted. Cut beef against grain into 12 slices and serve with sauce.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I like to call elegant entertaining during the winter solstice. Who doesn't love beef with red wine? If you don't have beef tenderloin on hand, use sirloin steak and broil or grill the steak instead. If you have a food processor or a spice grinder, put the spice mixture into the machine and grind it so it looks like a spice rub. I highly recommend mixing minced garlic with the spice mixture for a more aromatic flavor. The red wine sauce add a touch of zing to the beef. It goes great with potatoes and vegetables too.

Chicken with Carmelized Onion & Tomato Sauce

Ingredients:

• 4 boneless, skinless chicken breast halves
• kosher salt
• freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1 medium bell pepper, seeded & thinly sliced
• 1 small red onion, thinly sliced (1 cup)
• 6 Roma tomatoes, seeded & coarsely chopped (3 cups)
• 1/2 small zucchini, cut into bite-size strips (1/2 cup)
• 4 garlic cloves, minced
• 2 tbsp. balsamic vinegar
• 2 tsp. chopped fresh thyme
• 1/4 cup crumbled feta cheese

Makes 4 Servings

1. Preheat broiler. Season chicken with kosher salt and pepper. Place chicken on unheated rack of a broiler pan. Broil 4-5 inches from the heat for 12-15 minutes or until chicken is no longer pink (170 F), turning once halfway through broiling.
2. Meanwhile, in a large skillet heat oil over medium heat. Add bell pepper and red onion. Reduce heat to medium-low. Cook for 10-15 minutes or until very tender, stirring occasionally. Increase heat to medium. Add tomatoes, zucchini, and garlic; cook and stir for 2 minutes more. Stir in balsamic vinegar and thyme.
3. Thinly slice chicken. Serve chicken with tomato mixture; sprinkle with cheese.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the Sonoma Diet Cookbook. This is a colorful chicken dish is a great way to contribute to your healthy lifestyle. This dish represents both the colors and flavors of the Mediterranean and will quickly fill you up. The homemade tomato sauce gives the chicken a nice zing to it for flavor. If you don't have feta cheese on hand, use crumbled goat cheese or shredded mozzarella cheese and it will taste just as good.

Chard-Topped Steaks

Ingredients:

• 1 slice bacon, chopped
• 4 (4 oz.) beef tenderloin steaks, cut 1 inch thick
• salt
• freshly ground black pepper
• 3 cups very thinly sliced Swish Chard (4 oz.)
• 4 garlic cloves, minced
• 1 cup seeded, chopped tomato
• 2 tsp. chopped fresh thyme
• 1/8 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 4 Servings

1. In a large skillet cook bacon over medium heat until crisp. Remove from skillet, reserving drippings. Crumble bacon; set aside. Remove skillet from heat; set aside.
2. Preheat broiler. Season steak with salt and pepper. Place steaks on the unheated rack of a broiler pan. Broil 4-5 inches from the heat for 12-14 minutes for medium-rare doneness (145 F) or 15-18 minutes for medium doneness (160 F), turning once halfway through broiling time.
3. Meanwhile, in a large skillet cook and stir Swiss chard and garlic in reserved drippings over medium heat for 4-6 minutes or just until tender. Stir in tomato, crumbled bacon, thyme, the 1/8 teaspoon salt and 1/8 teaspoon pepper. To serve, spoon Swiss chard mixture on top of steaks.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the Sonoma Diet Cookbook. This is both an elegant and wonder meal to enjoy any night of the week, It's quick, easy and delicious. If you don't have Swiss chard on hand, use kale and the meal will taste just as delicious. This colorful dinner is filled with so many nutrients you'll forget it's good for you.

Beef Nachos

Ingredients:

• 32 baked low-fat tortilla chips
• 2 tsp. canola oil
• 6 oz. lean ground beef
• 3/4 cup diced tomatoes with chiles
• 2/3 cup canned fat-free refried beans
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup shredded reduced-fat Cheddar or Mexican cheese blend
• 3 scallions, sliced (about 1/2 cup)
• 2 jalapeño peppers, seeded & minced

Makes 8 Servings (4 garnished chips per serving)

1. Preheat broiler.
2. Arrange tortilla chops close together on baking sheet in single layer; set aside.
3. Heat oil in a large skillet over medium heat. Add beef and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Stir in tomatoes, beans, oregano, salt, and pepper; cook, stirring occasionally, until heated through, about 5 minutes.
4. Spoon beef mixture evenly over chips; sprinkle evenly with cheese. Broil 5 inches from heat until cheese is melted, about 30 seconds. Sprinkle with scallions and jalapenos.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who doesn't love nachos and have a craving for them once in a while? These classic treats are quick and easy to make and are deliciously enjoyable. You can use ground chicken, turkey, or pork in place of the beef and the nachos and they will still be delicious. Always watch the nachos when they are under the broiler because the tortilla chips can easily get burned. I highly recommend adding minced onion and garlic when cooking the beef because minced onions and garlic always make your protein taste better.

Easy Chili Con Queso

Ingredients:

• 1 tsp. canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1-2 tsp. chili seasoning mix
• 1 (14.5 oz.) can diced tomatoes
• 2 cups fresh or frozen corn kernels
• 1 cup cooked chicken
• 4 (6 inch) whole-wheat tortillas
• 1/2 cup shredded reduced-fat Monterey Jack cheese

Makes 4 Servings

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the chili seasoning and cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 3 minutes. Add the corn and chicken; return to a simmer and cook, about 2 minutes.
2. Meanwhile, spray a 7-inch skillet with nonstick spray and set over medium-high heat. Add the tortillas, one at a time, and cook until lightly toasted, 1-2 minutes on each side. Cut each tortilla into 4 wedges.
3. Remove the saucepan from the heat and add the cheese. Stir until the cheese melts. Serve the chili with the toasted tortilla triangles.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a whole new take on chili. Chili is a comfort food to enjoy during the cold winter months and it can be good for you and taste good too. This chili is simple yet flavorful. When you cook the chicken, don't forget to season the chicken with salt, freshly ground pepper and minced garlic to make the chili more flavorful. If you don't have taco seasoning, use dark chili powder and ground cumin and your chili will be flavorful.

Super-Easy Spaghetti & Meatballs

Ingredients:

• 1 lb. lean ground beef
• 1/4 cup plain dried bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 1  1/2 tsp. dried Italian seasoning
• 1 1 /2 tsp. salt
• freshly ground black pepper
• 12  oz. whole wheat spaghetti
• 1 (24 oz.) jar fat-free tomato sauce
• 1/4 cup chopped basil

Makes 6 Servings

1. Preheat oven to 350 F. Line large rimmed baking sheet with parchment paper.
2. Mix together beef, bread crumbs, Parmesan, egg, Italian seasoning, and salt in a large bowl until blended well but not over mixed. With damp hands, shape into 30 (1 1/4-inch) meatballs and place on prepared baking sheet. Bake, shaking baking sheet every 5 minutes for even browning, until cooked through, about 15 minutes. Keep warm.
3. Meanwhile, cook spaghetti according to package directions. Drain and keep warm.
4. Heat tomato sauce in large pot over medium-low heat. Add meatballs and spaghetti; toss until coated evenly with sauce. Transfer to  serving bowl and sprinkle with basil.

WW POINTS VALUE: 11 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. You can have your spaghetti and meatballs and eat them too. This classic Italian comfort food is very easy to prepare and enjoyable to eat. If you  don't have Italian seasoning on hand, use a combination of basil, oregano, and/or parsley and the meatballs will be just as tasty. I highly recommend using homemade Puttanesca Sauce in this recipe because the sauce  ands a touch of zing to a classic comfort food.

White Bean & Escarole Soup with Shaved Parmesan

Ingredients:

• 4 tsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, thinly sliced
• 1/2 tsp. dried rosemary
• 1 (15.5 oz.) can white beans, drained & rinsed
• 1 (14.5 oz.) diced-fire-roasted tomatoes, with juice
• 1 3/4 cups lower-sodium chicken broth
• 1/2 tsp. salt
• 3 cups shredded escarole (5 oz.)
• 2 oz. Parmesan cheese, peeled into shards with a vegetable peeler

Makes 4 (1 1/2 cups) Servings

1. In a large saucepan, heat oil over low heat. Add the onion, garlic, rosemary, and 1/3 cup water. Cook, stirring frequently, until the onion is tender, about 7 minutes.
2. Add the beans, tomatoes, and their juice, broth, and salt. Bring to a boil. Reduce the heat and simmer 5 minutes longer for the flavors to blend.
3. Add the escarole and cook until welted and tender, about 5 minutes.
4. Ladle the soup into 4 bowls, sprinkle evenly with shaved Parmesan, and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This colorful soup is a great way to kick-start your diet or healthy lifestyle. This soup represents Italy in flavor and in color. This soup will quickly fill you up it's that delicious. I never liked vegetable soup as a kid but this soup made from scratch will change the way you think of vegetable soup. 

Pork with Apples in Cider Sauce

Ingredients:

• 4 boneless pork loin chops, cut 3/4-inch thick
• kosher salt
• freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 3 medium Granny Smith apples, peeled, cored, and cut into 1/2-inch thick
• 1 cup reduced-sodium chicken broth
• 1 cinnamon stick
• 1 tsp. cornstarch
• 1 tsp. cold water

Makes 4 Servings

1. Preheat the oven to 350 F. Trim fat from meat and season chops with salt and pepper.
2. In a large skillet cook chops in hot oil for 4-6 minutes or until browned, turning to brown evenly. Remove chops from skillet. Set aside.
3. Add apples to the hot skillet; cook and stir about 5 minutes or until just apple slices are browned and tender. Carefully add chicken broth and cinnamon stick to skillet. Cook and stir for 2 minutes more. Using a slotted spoon, transfer apple slices to a 2-quart rectangular baking dish. Place browned chops atop apples in dish. Pour broth (with cinnamon stick) over pork chops.
4. Cover and bake about 20 minutes or until pork is done (160 F) and juices run clear. Remove the chops from the baking dish; cover and keep warm.
5. Discard cinnamon stick. Spoon the apple mixture into a medium saucepan. Stir together the cornstarch and the cold water; stir into mixture in saucepan. Cook and stir over medium heat until slightly thickened and bubbly; cook and stir for 2 minutes more. Serve chops with apple mixture.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is a sophisticated take on pork chops and applesauce. The apples cooked with the cinnamon and chicken broth has a nice aroma to it when cooking and tastes delicious when eaten at the table. I highly recommend adding a touch of minced garlic and chopped rosemary to the pork chops for a more savory flavor for the pork. Plus, rosemary and garlic make the pork and apples taste even better.

Warm Beef Salad

Ingredients:

• 1 1/2 lbs. flank steak, 1-inch thick
• 2 tbsp. fresh lemon juice
• 2 tsp. grated lemon zest
• 1/2 tsp. Dijon mustard
• 2 tbsp. extra-virgin olive oil
• 5 oz. mesclun greens (6 cups)
• 4 plum tomatoes, cut into wedges
• 2 oz.. feta cheese, crumbled (1/2 cup)
• 1 small red onion, thinly sliced and separated into rings

Makes 4 (2-cup) Servings

1. Heat grill to high.
2. Grill steak 4 minutes per side for medium-rare. Let rest 5 minutes; slice thinly.
3. Place lemon juice, lemon zest, mustard, and oil in a jar with a lid. Close tight and shake vigorously to combine. Place greens in a large mixing bowl, add 2 tablespoons of the dressing, and toss to coat.
4. Divide greens among 4 serving plates, top with steak, tomato wedges, onion, and feta to serve.

WW POINTS VALUE: 11 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who say fast food is not healthy for you? Fast food tastes great when you know what you're doing and you can cook it yourself. This salad is full of flavor and zest it will fill you up and leave you happy. The steak melts in your mouth with the feta cheese, tomatoes and mixed greens. You can use spinach and/or arugula in this salad as well as goat cheese or gorgonzola cheese and the salad will still have bite. I highly recommend seasoning the steak with salt, freshly ground black pepper and minced garlic to make your steak salad more flavorful.

Simmered Chicken with Soy-Ginger Sauce

Ingredients:

• 3 tsp. Asian (dark) sesame oil
• 2 (3/4-lb.) boneless, skinless chicken breasts
• 5 scallions, finely chopped
• 1 tbsp. + 2 tsp. grated & peeled fresh ginger
• 1 cup reduced-sodium chicken broth
• 3 tbsp. reduced-sodium soy sauce
• 3 tbsp. rice vinegar
• 5 tsp. honey

Makes 4 Servings ( 1 breast with 1 1 /2 tablespoons sauce per serving)

1. Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate.
2. Add 4 of the scallions and the 1 tablespoon ginger to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Add the broth and 2 tablespoons of the soy sauce; bring to a boil. Reduce the heat and simmer, covered, about 4 minutes. Add the chicken and return to a gentle simmer; cook, covered, about 12 minutes. Turn off the heat and let the chicken sit in the liquid about 10 minutes longer. Using a slotted spoon, transfer the chicken from the liquid to a serving plate. Discard the liquid.
3. Combine the remaining 1 teaspoon oil, 1 scallion, 2 teaspoons ginger, 1 tablespoon soy sauce, the vinegar, and honey in a small bowl; mix well. Serve with the chicken.

 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call tastier than takeout. It's better for you and it's more flavorful. You can really taste the ginger in this dish. Simmering the chicken in the pan allows the chicken to be infused with the flavors. I highly recommend adding a touch of minced garlic to this dish for a more authentic Chinese flare and also garlic makes everything taste better. I highly recommend adding vegetables to this dish such as broccoli, bell peppers, snow peas, onions, etc. for a more filling meal.