Cilantro Thai Grilled Chicken

(serves 4)


INGREDIENTS:
2 garlic cloves, coarsely chopped
1/2 cup cilantro
2 tablespoons Asian fish sauce (or 1 tablespoon of reduced sodium soy sauce)
1 tablespoon toasted sesame oil
4 boneless skinless chicken breasts


DIRECTIONS:

1. Place first four ingredients in a food processor and process until smooth.

2. Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
Prepare your grill or broiler.

3. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, to prevent the meat from drying.

Cilantro Thai Grilled Chicken w/Quinoa and Tomato Salad and Sauteed Veggies

* See the original recipe in this cool food blog: http://www.artsy-foodie.com/2008/09/wonderful-tasting-chicken-breast-recipe.html

Asian Beef Noodle Bowl

Servings: 4, 1 serving = 2 cups
WW PointsPlus: 7

12 ounces top sirloin steak, sliced very thin, across the grain
1 tablespoon white wine vinegar
1 teaspoon plus 2 teaspoons fresh grated ginger
2 (14-ounce) cans, or 4 cups, reduced-sodium beef broth
1 cup water
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced garlic
Dash of hot pepper flakes
2 teaspoons granulated sugar
4 1/2 ounces fresh fettuccine
1 cup shredded carrots
1/4 cup chopped green onions
1 1/2 cups bean sprouts
4 tablespoons fresh, chopped cilantro
1/4 cup fresh chopped mint or basil (optional)


1. Place the sliced meat into a bowl or resealable bag. Sprinkle with the rice wine vinegar and add 1 teaspoon of the ginger. Toss and set aside.

2. Add the remaining ginger, broth, water, soy sauce, garlic, pepper flakes, and sugar to a large pot. Bring to a boil and let simmer 5 minutes.

3. While cooking, shred the carrots (if not prepackaged), and chop the green onions and herbs. After 5 minutes, add the noodles, carrots, and green onions. Cook for 3 minutes. Stir in the beef, bean sprouts, and half of the cilantro. Cook for 1 to 2 minutes, or until beef is no longer pink.

4. Remove from heat. Using tongs, portion the noodles, beef, and vegetables into four bowls. Then ladle the hot broth over the noodle mixture into bowls. Top with the remaining cilantro and fresh mint or basil if desired.

Quicker-Than-Take-Out Orange Chicken and Stir-Fried Rice

Quicker-Than-Take-Out Orange Chicken

Servings: 4
WW PointsPlus: 7

SAUCE
1/2 cup water
1/3 cup light orange juice (I used regular juice)
1/2 cup Splenda granulated sweetener
2 tablespoons brown sugar
3 tablespoons rice vinegar
2 tablespoons reduced sodium soy sauce
3 tablespoons lemon juice
1/4 teaspoon ground ginger
1/8 teaspoon red pepper flakes
2 tablespoons corn starch

CHICKEN
1 1/4 pounds boneless, skinless chicken breast, chopped
1 large egg, beaten
1/4 cup all-purpose flour
2 tablespoons canola oil
1 small red bell pepper, cut in strips
1 small onion, chopped

1. To make the sauce, in a medium saucepan, whisk together the first nine ingredients (water through pepper flakes). Place the pan over medium-high heat and bring to a low simmer.

2. In a small bowl, mix together 2 tablespoons of water and the cornstarch to create a slurry and whisk into the sauce. Bring the sauce to a low boil and cook for 1 minute, or until the sauce thickens and clears. Reduce the heat to low and allow to simmer.

3. Roll the chicken pieces in the egg and toss with flour to coat.

4. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half of the chicken and cook 4 to 5 minutes, or until well browned on all sides and chicken is cooked through. Transfer the chicken to a bowl and cover. Heat the remaining oil and cook the remaining chicken pieces. Add the chicken to the bowl and set aside.

5. Add the red pepper and onion to pan and cook 4 to 5 minutes, or until slightly softened. Add the chicken to the pan and then the orange sauce. Stir to coat and serve.



Stir-Fried Rice

Servings: 4
WW PointsPlus: 4

1 large egg
2 large egg whites
1 tablespoon vegetable oil
3/4 teaspoon chopped fresh ginger
1/4 cup finely chopped carrots
1 (8-ounce) can sliced water chestnuts, drained
1 cup chopped fresh mushrooms
4 green onions, chopped (reserve green ends for garnish)
3/4 cup instant brown rice, cooked, then cooled (or two cups leftover white rice)
1 1/2 tablespoons oyster sauce
Fresh ground pepper
Frozen peas (optional)
Smoked turkey or ham (optional)

1. In a small bowl, whisk together the egg and egg whites. Lightly spray a large nonstick skillet with cooking spray, and place over medium heat. Pour in the eggs and swirl the pan to cook the eggs like a flat pancake. Turn once and cook until set. Remove from the pan and roll the egg pancake into the shape of a cigar. Slice across the egg to make thin strips.

2. Add the oil to the pan, and turn the heat to medium high. Add the ginger, carrots, water chestnuts, and mushrooms. Cook for 3 to 4 minutes, or until the vegetables are slightly soft. Add the white parts of the green onions and cook for one more minute.

3. Add the rice, oyster sauce, peas and/or meat, if desired, and stir well to coat. Cook on high for 1 to 2 minutes to "fry" rice and then reduce the heat to low and cook for about 5 more minutes or until rice and vegetables are thoroughly heated through. Add the pepper to taste and garnish with the green parts of the onion, if desired.