Ginger-Lime Chicken

 Ingredients:

• 1/4 cup low-sodium soy sauce
• 3 tbsp. lime juice
• 2 tsp. lime zest
• 2 tbsp. ginger root, finely minced or grated
• 2 garlic cloves, minced
• 1 tbsp. honey
• 1 tbsp. chili oil or other hot oil
• 1/4 cup fresh cilantro, chopped and divided
• 1 lb. boneless, skinless chicken breasts
• 2 tbsp. scallions, finely minced

Makes 4 Servings (1 chicken breast & 1/3 cup sauce per serving)

1. In a large non-reactive bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil and 2 tablespoons cilantro; mix well. Remove and reserve 2 tablespoons of the marinade. Add chicken to bowl, tossing to make sure each piece is coated; refrigerate for 2 to 4 hours.
2. Preheat broiler to high. Remove chicken from marinade and place in a baking dish; discard marinade. Broil chicken, 4 to 6 minutes; flip and brush chicken with reserved marinade. Return chicken to oven and broil until chicken is cooked through, about 4 to 6 minutes more.
3. To serve, sprinkle chicken with scallions, remaining 2 tablespoons cilantro and any sauce accumulated in baking dish. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears on www.weightwatchers.com. This is  a new succulent take on grilled or broiled chicken. Citrus and spices are used in this Caribbean recipe. The combination of ginger, lime and garlic make this chicken heavenly delicious. You can use this marinade on chicken, pork, turkey, fish and vegetables. You can serve grilled vegetables or pineapple with this chicken for a filling and flavorful meal. 

Flank Steak Stir-Fry with Ginger & Scallions

Ingredients:

• 3/4 cup quick-cooking brown rice
• 3/4-lb. flank steak, trimmed and thinly sliced
• 1 tsp. cornstarch
• 4 tsp. reduced-sodium soy sauce
• 3 tbsp. hoisin sauce
• 1 tbsp. peanut oil
• 1 tbsp. finely grated peeled fresh ginger
• 1/2 large red bell pepper, cut into thin strips
• 1/2 large green bell pepper, cut into thin strips
• 5 scallions, cut into 1-inch pieces
• 1 tsp. toasted sesame seeds

Makes 4 Servings (3/4 cup beef mixture & 1/4 cup rice  mixture per serving)

1. Cook rice according to package directions, omitting salt and fat.
2. Combine steak, cornstarch, and 2 teaspoons soy sauce in a medium bowl and toss to coat. Combine remaining 2 teaspoons soy sauce with hoisin in small bowl.
3. Heat oil in wok or large skillet over medium-high heat until very hot. Add beef and cook, stirring occasionally, just until lightly browned, about 45 seconds. Add ginger and cook 30 seconds. Stir in bell peppers and cook, stirring often, until crisp-tender, about 2 minutes. Add hoisin mixture, stirring, 30 seconds. Remove from heat; stir in scallions and sprinkle with sesame seeds. Divide beef mixture and rice among 4 plates.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call gourmet Chinese food. I've said it once and I'll say it over  and over again: if you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE!! You can make this elegant meal in 20 minutes or less and it will taste just as good as takeout. You can use any cut of beef (porterhouse, sirloin, skirt, etc.) and this meal will be delicious. I highly recommend seasoning the beef with freshly ground pepper as and minced garlic to enhance the flavor. You don't need salt because the soy sauce is already salty. Any kind of vegetable such as broccoli, snap peas, or shitake mushrooms will work just as well too.

Hawaiian Curried Chicken with Pineapple Salsa

Ingredients:

• Cooking Spray
• 2 tsp peanut oil
• 2 tsp minced ginger
• 1 large onion, chopped
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/8 tsp granulated sugar
• 1 lb. bonelesss, skinless chicken breast, cut into 1-inch chunks
• 1 cup light coconut milk
• 2 1/2 cups pineapple, diced
• 1/4 cup shallots, minced
• 1/4 cup fresh cilantro, minced
• 1/4 cup shredded coconut, toasted

Makes 6 Servings

1. Coat a large skillet with cooking spray; set over medium heat. Add oil; heat until oil starts to shimmer. Add ginger and onions; sauté until onions turn translucent and start to caramelize, about 5 to 7 minutes. Add curry powder, salt and sugar; cook, stirring, until curry becomes fragrant, about 1 minute.
2. Push vegetables to side of skillet and sauté chicken until lightly browned, about 1 to 2 minutes. Add coconut milk and reduce heat to low; simmer, partially covered, stirring occasionally, until chicken is done, about 20 to 30 minutes.
3. Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat
4. To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired. Yields about 3/4 cup chicken, rounded 1/3 cup salsa and 2 teaspoons coconut per serving.

WW POINTS VALUE: 5 pts.

Note: This recipe appears on www.weightwatchers.com. This dish is the perfect weekend dish that is full of tropical flavor, heat and very filling. The ginger and curry give this dish heat and the pineapple and coconut give the dish an authentic tropical flare. This dish takes a while to make but it's worth making. I enjoyed this dish and would make it again. If you want to add more heat to this dish, use a curry with more flair.



Asian Grilled Tempeh Triangles

Ingredients:

• 1 lb. soy tempeh, cut into triangles
• 1 tbsp peanut oil
• 1/2 tsp toasted sesame oil
• 1 tsp grated ginger
• 2 tbsp light soy sauce
• 1 tsp mince garlic
• 2 tbsp sliced scallions, for garnish

Makes 4 Servings

1. Place the tempeh in a glass pie plate or dish. In a small bowl, mix the peanut oil, sesame oil, ginger, soy sauce and garlic. Pour the mixture over the tempeh, turning the pieces to coat well. Place in the refrigerator for 4 hours or overnight.
2. Heat the grill to medium high heat. Lay a large piece of foil on the grill. Place the tempeh triangles on the foil on the grill. Place the tempeh triangles on the foil and grill them for 3-4 minutes per side, until golden brown. Sprinkle the tempeh with scallions.

 

WW POINTS VALUE: 5pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This recipe looked very unique and it  was always screaming "Try Me! Try Me!" Tempeh is a soy-based protein that is enjoyed by vegetarians and vegans as a meat alternative. I had never tried tempeh before and I'm always excited when I try new food. I LOVED the Asian flavors but I didn't like the tempeh at all. I didn't like the texture of it; I thought it was uncomfortable to eat. I would never recommend eating tempeh as an appetizer AGAIN! I would use the Asian flavors again over pork, fish, beef, chicken or vegetables. As for tempeh, well, we'll see.