Orange-Glazed Chicken

This recipe is very easy to put together and so yummy! Enjoy

Ingredients:
1/2 cup Teriyaki Sauce
1/3 cup orange marmalade
1/4 tsp ground ginger
1/2 Tbl vegetable oil
1 lb boneless skinless chicken, sliced into strips
1 can (8 oz) bamboo shoots, drained
1 med. red bell pepper, seeded and cut into strips
1 Tbl corn starch
1 Tbl water
1/2 cup cashews (opt)

1. Stir together teriyaki sauce, marmalade and ginger in small bowl until well blended; set aside.

2. Heat oil in large skillet over med-high heat. Cook and stir chicken about 4 minutes or until no longer pink. Stir in bamboo shoots and peppers.

3. Add prepared sauce to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens. Top with cashews and some sliced green onions.

If you wanted to stretch this meal you could easily add rice to go along side...but I didn't think it was a necessity.

Jalapeno and Cheddar stuffed Burgers

For those of you that know me you will probably read that title and be surprised I actually WILLINGLY added Jalapeno's to a food creation of mine...but I did! And my mouth didn't burn off and I actually enjoyed it. So like I've said before, "Give it a try. You never know, you might like it!"

Ingredients: for 2 burgers
8 oz of lean ground turkey or beef
1 oz reduced fat cheddar cheese (I like Cabot)
sliced jalapenos from the jar
burger condiments you enjoy

Divide the meat into 4- 2 oz patties. On top of two patties, layer the sliced japs and cheese. Then enclose the japs and cheese with the other 2 oz patties.

Grill until your desired doneness and enjoy!

*Note- Cabot has a reduced fat cheddar that is two points plus for 1 oz. They also mark their packages with 1 oz sections so it's really easy to make sure you're getting the correct portion. Points for these burgers are going to vary depending on your meat choice...but it will range between 4-5 points plus per burger.

SUNDAY SLOWCOOKER: Banana-Lemon Pudding Cake

It's always fun to find a quick and easy recipe to put together for dessert! I prepared this one while dinner was cooking and was able to enjoy it after dinner was gone and my stomach rested. Enjoy!

Ingredients: serves 6
3 eggs, separated
One 6 oz container plain fat-free yogurt
Grated peel and juice of 1 large lemon
3/4 cup sugar
1/4 cup flour
1/4 tsp salt
4 ripe bananas, sliced crosswise 1/2 inch thick
Whipped cream (optional)

1. Grease the inside of a 3-4 qt slower cooker (I used cooking spray). In a large bowl, beat the egg whites with a handheld mixer on high speed until soft peaks form. In another large bowl, beat together the egg yolks, yogurt, lemon peel and lemon juice on medium speed for 1 minute. Add the sugar, flour and salt and beat on med. speed until smooth, about 2 minutes. Working in 2-3 batches, gently fold in the beaten egg whites.

2. Scatter three-quarters of the banana slices on the bottom of the slow cooker, then pour in the batter. Cover and cook on high until the cake is puffed, the top is set and the edges are browned, about 1 hour and 20 minutes. Remove the slow cooker insert, still covered, and cool for about 20 minutes.

3. Spoon the pudding into bowls and top with the whipped cream, if using, and the remaining banana slices.

This was a really interesting dessert. The lemon added a nice bite of freshness! I didn't use the whipped cream...wanted to save on calories.

Steamed Artichoke

This evening, at my weight watchers meeting, it was all about trying new vegetables or preparing your favorites in a different way. My all time favorite vegetable has to be the Artichoke. I've been eating them since I was a little girl and still indulge in this sometime overwhelming food.

Artichokes are rich in fiber, iron, vitamin B6, vitamin C and a whole host of other great "stuff". Not to forget extremely low in calories and virtually fat free.

My favorite way to prepare them is simply steaming them. I like to cut the top off and steam in salted water for about 20 minutes. When you can pull the leaves apart, the artichoke is ready! Some people like to dip the leaves in some garlic butter but it is also very tasty plain.

Watch this you tube video for pointers on how to eat them and avoid the "choke".

Stuffed Peppers

Even better leftover!

Source: Weight Watchers New Complete Cookbook
Ingredients: Serves 4, 5 points plus

1/2 lb lean ground beef
1 cup cooked brown rice
1 onion, finely chopped
1/4 cup frozen green peas, thawed
1/4 cup grated Parmesan cheese
2 Tbl tomato paste
3 garlic cloves, minced
1 tsp minced fresh thyme
1 tsp minced fresh basil
4 green, red or yellow bell peppers, tops cut off and seeded
1/2 cup tomato puree or tomato sauce.

1. Preheat oven to 350

2. Mix together beef, rice, onion, peas, Parmesan, tomato paste, garlic, thyme and basil in large bowl; spoon evenly into bell peppers. Stand peppers in shallow baking dish. Pour tomato puree over peppers; add enough water to baking dish to come partway up sides of peppers.

3. Cover baking dish with foil and bake, basting peppers occasionally with tomato liquid, 30 minutes. Uncover and bake until peppers and rice are tender and filling is cooked through, about 20 minutes longer. Let stand 5 minutes before serving.

Notes: I replaced the fresh herbs with a few sprinkles of Italian Seasoning. I did not do the basting while cooking and they turned out just fine. When I make rice for other dishes, I often make extra and freeze it so it can be ready for meals like this. Just defrost and use!

Scallop Fried Rice

Doesn't this look pretty?! This is a great variation to the normal run-of-the-mill chicken fried rice.

Enjoy!

Source: Weight Watchers Complete Cookbook

Ingredients: serves 4, points plus- 7

2 tsp canola oil

2 large eggs, lightly beaten

3/4 lb bay scallops

3 scallions, sliced

1 small red bell pepper, diced

1 portobello mushroom, stemmed and diced

1 Tbl minced peeled fresh ginger

1/4 tsp salt

1/4 tsp black pepper

2 cups cold cooked long-grain white or brown rice

1 cup frozen baby peas, thawed

1 1/2 tsp Asian (dark) sesame oil

1. Heat nonstick wok or deep large nonstick skillet over high heat until drop of water sizzles in pan; add 1 tsp of canola oil and swirl to coat pan. Add eggs and stir-fry until set, about 2 minutes. Transfer to plate. Add scallops to wok and stir-fry until just opaque in center, about 3 minutes. Transfer to a small bowl.

2. Add remaining 1 tsp canola oil to wok. Add bell pepper, mushroom, ginger, salt and black pepper; stir-fry until vegetables are crisp-tender, about 2 minutes. Add all remaining ingredients and stir-fry until heated through, about 4 minutes.

3. Break up eggs and add to wok along with scallops; stir-fry until mixed well, about 1 minute longer.

Notes- I used 1/2 cup egg beaters instead of the eggs. If you do this, remember to adjust your points down.

Peanut Butter Cookies

Source: Weight Watchers New Complete Cookbook

Ingredients: makes 24- 3 pts plus each

1/2 cup + 2 Tbl all-purpose flour

1/2 cup white whole wheat flour

1/2 tsp baking soda

1/2 tsp salt

4 Tbl butter, softened

1/4 cup natural chunky peanut butter

1/3 cup packed dark brown sugar

1 large egg

1 tsp vanilla extract

1/2 cup peanut butter chips

1. Preheat the oven to 350. Spray 2 baking sheets with nonstick spray.

2. Whisk together all-purpose flour, white whole wheat flour, baking soda, and salt in small bowl. With electric mixer on medium speed, beat butter and peanut butter in large bowl until creamy. Gradually beat in brown sugar, egg, and vanilla until light and fluffy. Reduce mixer speed to low. Gradually add flour mixture, beating just until blended. Stir in peanut butter chips. Drop dough by generous tablespoonfuls, about 1 inch apart, on prepared baking sheets, making total of 24 cookies. With back of fork, lightly press each cookie to form crisscross pattern.

3. Bake until cookies are browned on bottom, 12-15 minutes, rotating baking sheets after 6 minutes. Let cool on baking sheet on wire racks about 1 minute. With spatula, transfer cookies to racks and let cool completely.

Note- I didn't have any peanut butter chips so I just used chocolate chips and thought they turned out great. Enjoy!