Chicken & Vegetable Yakitori

Ingredients:

• 2 tbsp. reduced-sodium soy sauce
• 1 garlic clove, finely minced
• 1/2 tsp. finely grated lemon zest
• 1/4 tsp. cayenne pepper
• 4 (1/4-lb.) thin-sliced chicken breasts, each split lengthwise
• 32 (1-inch) squares orange or red bell pepper (about 1 1/2 peppers)
• 32 (1/2-inch-thick) rounds small zucchini (about 3 zucchini)
• 32 grape or cherry tomatoes

Makes 4 Servings (2 chicken & 2 vegetable skewers)

1. Soak 16 (12-inch) bamboo skewers in water to cover for 20 minutes. Combine soy sauce, garlic, lemon zest, and cayenne in medium bowl. Add chicken and marinate, turning frequently, 10 minutes.
2. Preheat broiler. Cover broiler pan with aluminum foil. Thread chicken onto 8 skewers. Discard excess marinade. Thread bell pepper, zucchini, and tomatoes alternately onto 8 remaining skewers., leaving about 1/4-inch space between each piece.
3. Arrange chicken and vegetable skewers on broiler pan and spray with nonstick spray. Broil 5 inches from heat, turning once, until chicken is cooked through, about 4 minutes, and vegetables are softened, about 10 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Who does not love shish kebabs? Shish kebabs are a colorful meal that can burst with flavor when they are done right. Japanese food is so simple and delicious you can make it at home. These shish kebabs are so simple yet so flavorful. If the weather is nice, you can cook these  on the grill for the same amount of time and the shish kebabs will still be delicious and juicy. Don't forget to soak the wooden bamboo skewers in water before using them so they will not burn during the cooking process.



Pork Chops Tonkatsu

Ingredients:

• 1/4 cup all-purpose flour
• 2 large egg whites, lightly beaten
• 1 1/4 cups whole wheat panko bread crumbs
• 4 (1/4 lb.) lean boneless center-cut loin pork chops, trimmed
• 1/4 tsp. salt
• 1/4 tsp. ground Szechuan pepper or black pepper
• 1/4 cup bottled tonkatsu sauce

Makes 4 Servings (1 pork chop & 1 tablespoon sauce per serving)

1. Place flour on plate, egg whites in a shallow bowl, and panko on a plate.
2. Sprinkle 2 pork chops with 1/8 teaspoon salt and 1/8 teaspoon Szechuan pepper; dip into flour, egg, and bread crumb, turning to coat. Spray large skillet with nonstick spray and set over medium heat. Add pork chops and cook until browned and just cooked through, about 3 minutes per side. Transfer to plate and keep warm.
3. Sprinkle remaining pork chops with remaining 1/8 teaspoon and remaining 1/8 teaspoon Szechuan pepper. Prepare and cook as above, spraying skillet again with nonstick spray. Serve chops with tonkatsu sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. This is what I call Barbecue with a Japanese twist. If you love barbecue, you will really love this dish. Tonkatsu is a Japanese food which consists of a breaded, deep-fried pork cutlet that is often served with shredded cabbage. Tonkatsu originated in Japan in the 19th century. As well as being served as a single dish, it is also used as a sandwich filling or in combination with curry. I tried this dish for the first time with a homemade tonkatsu sauce and it was delicious. If you're thinking about ordering takeout, put down the phone and make this dish. This barbecue dish is tastier and cheaper than what you would order on an Asian takeout menu.