Homemade Teriyaki Sauce

Homemade Teriyaki Sauce

adapted tastesbetterfromscratch

It is easy to make your own teriyaki sauce with ingredients you probably already have around the house. If you prefer to just keep it on hand you can easily scale up this recipe and store it in the refrigerator for 2-3 weeks.

Makes about 1/2 cup

1/4 cup soy sauce
1 Tbsp. rice vinegar
1 1/2 tsp. sesame oil
1 Tbsp. Truvia brown sugar blend™

1 1/2 tsp. honey
1/3 tsp. ground ginger
1/2 garlic clove, minced

1/8 tsp. red pepper flakes
1 tsp. cornstarch

1 tsp. water

1. Combine the soy sauce, vinegar, sesame oil, sugar blend, honey, ginger, garlic and red pepper flakes in a small pot; Cook until sugar blend dissolves.
2. Combine the cornstarch and water in a small bowl to make a slurry.
3. Add the slurry to the mixture in the pot; Stir to combine.
4. Cook for an additional minute, stirring constantly while the mixture thickens.
5. Allow to cool before using or storing in the refrigerator.

Enjoy!

Chicken Thighs with Spicy Pipérade Sauce

Chicken Thighs with Spicy Pipérade Sauce

adapted from Food & Wine

Pipérade is a Basque vegetable stew. Here it is pureed and used to braise chicken thighs.

Piment d'Espelette is a mildly spicy red chili pepper from the French Basque region, known for its fruity, slightly smoky flavor and fragrant aroma, offering warmth without overwhelming heat (around 4,000 Scoville units). If you do not have Piment d'Espelette you can substitute Aleppo pepper, cayenne or paprika. 

Be careful when processing hot liquids. Place a towel over the top of the blender for protection.

Makes 2 servings                                                                15 WW pts / serving

3 Tbsp. olive oil, divided

1 red, yellow or orange bell pepper, thinly sliced (about 1 cup)

1 1/2 garlic cloves, thinly sliced 

1/2 lb. plum tomatoes seeded and coarsely chopped

1/2 tsp. Kosher Salt, divided

2 bone-in, skin-on chicken thighs

1/8 tsp. freshly black pepper

1/4 tsp. piment d’Espelette

1 Tbsp. Truvia brown sugar blend™

1/4 cup sherry vinegar

1. In a skillet, cook the bell peppers, onion, and garlic in 2 Tbsp. oil, stirring occasionally, until softened and lightly browned, about 8 minutes. 
2. Add tomatoes; cook, stirring occasionally, until softened and liquid has evaporated, about 8 minutes. 
3. Transfer mixture to a blender and process until smooth, about 1 minute; Set aside.
4. Rinse and dry the same skillet.
5. Pat chicken dry using paper towels; Sprinkle evenly with black pepper and remaining 1/2 tsp. salt. 
6. Heat the remaining 1 Tbsp. of oil in the skillet; Place chicken, skin side down, over medium-high.
7. Cook, turning once, until fat is rendered and chicken skin is golden brown and crisp, about 12 minutes,
8. Transfer chicken, skin side up, to a plate and keep warm.
9. Return the vegetable puree to the skillet add the sherry vinegar, brown sugar blend, piment d’Espelette, and remaining 1/4 tsp. salt. 
10. Return the chicken to the skillet, skin side up and cooking covered until the chicken is cooked through, about 12 minutes o until an instant read thermometer reads 165F.
11. While the chicken is cooking, preheat the broiler with the rack positioned 8 inches from the heat source.
12. Uncover the skillet and broil the chicken until the skin crisps, about 2 minutes.
13. Spoon sauce onto the plate and put chicken on top so the skin remains crisp.

Enjoy!

Crispy Pork Belly Bao Buns with Pickled Cucumbers

Crispy Pork Belly Bao Buns with Pickled Cucumbers

adapted from Bon Appetit

The pork can be cooked 2 days ahead. Let cool; cover and chill. Reheat before serving.

Bao buns are available in Asian grocers. No bao buns? No problem! Serve in lettuce cups.

Makes 3 servings

1 12-ounce piece skin-on pork belly
Kosher salt, freshly ground pepper
1 Tbsp.Truvia brown sugar blend™, divided

4 chiles de árbol
2 star anise pods
2 Tbsp. soy sauce
1/2 Persian or kirby cucumbers, thinly sliced
1 scallions, thinly sliced
½ red chile (such as Fresno or jalapeño), thinly sliced
1/4 cup rice wine vinegar
3 Tbsp. gochujang (Korean red pepper paste)
3 Tbsp.white miso
6 Bao buns
1/4 bunch mint
1/4 cup kimchi

1. Diagonally score fat side of pork belly, cutting through fat but stopping at flesh and spacing about ¼" apart. 
2. Season pork with salt and pepper and sprinkle with 1 Tbsp. brown sugar; Wrap tightly in plastic wrap and let sit at least 2 hours, or chill up to 2 days.
3. Preheat oven to 400°. 
4. Unwrap pork and place in the smallest baking dish you have available. 
5. Add chiles de árbol, star anise, soy sauce, remaining 1 Tbsp. brown sugar, and 1¼ cups water. 
6. Roast until most of fat has rendered, meat is tender, and top is browned and crisp, 2–2½ hours.
7. Meanwhile, toss cucumbers, scallions, red chile, and vinegar in a small bowl to combine. 
8. Mix gochujang and miso in another small bowl.
9. Steam the bao buns for 10 minutes.
10. Transfer pork to a cutting board; let rest 10 minutes. 
11. Pour off pan juices into a measuring glass. Skim fat from surface.
12. Slice pork into ½" slices, transfer to a platter, and pour pan juices over. 
13. Meanwhile steam the bao buns for 10 minutes or until heated through; Cut  open the bao bun but not completely through.
14. Serve the pork in the bao buns with the cucumber salad, mint, kimchi , and gochujang-miso mixture for topping.

Enjoy!

Korean Bulgogi Tacos

Korean Bulgogi Tacos

adapted from Food Network

Bulgogi is a Korean dish of thinly sliced, marinated meat, most commonly beef, that is grilled or stir-fried. Feel free of substitute boneless skinless chicken for the short ribs for the non-beef eaters.

This recipe was originally featured on Diners Drive Ins and Dives from Garbo's Grill in Key West.

Makes 6 tacos                                                                    15 WW pts / taco

1 1/2 lbs. boneless, beef short ribs or 2 - 2 1/2 lbs. bone in short ribs
1/2 cup soy sauce
1/4 cup mirin
2 Tbsp. Truvia brown sugar blend
2 Tbsp. sesame oil
3 cloves garlic
3 scallions
1 tsp. peeled and grated fresh ginger
1 1/2 cups roughly chopped green or Napa cabbage
1/2 cup matchstick-size jicama slices
1 1/2 Tbsp. chopped fresh cilantro
2 large or 3 small scallions, slivered

1 lime, juiced, about 2 Tbsp.
2 Tbsp. soy sauce
1 Tbsp. mirin
1 tbsp. Sriracha
1 Tbsp. olive oil

6 6-inch flour tortillas

Sriracha, for serving

1. If using bone-in short ribs, remove the bones, reserving for making stock if desired.
2. Trim any excess fat from the boneless short ribs then thinly slice the beef and cut into 1 1/2-inch pieces and place in a large container.
3. In a small food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs; Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours.
4. Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick, about 5 minutes; Place in a serving bowl and reserve to drizzle on the tacos.
5. Place the cabbage, jicama, cilantro and scallions together in a medium bowl; set aside.
6. In a small bowl, whisk together the lime juice, soy sauce, mirin, sriracha and oil; Store the dressing in the fridge until ready to use.
7. Heat oven and ovenproof bowl to 250F.
8. Heat a large skillet over high heat. 
9. Cook 1/3 - 1/2 of the meat in the skillet 2 minutes, flip. and cook an additional 3 minutes, transfer to the heated bowl and store in warm oven until ready to make the taco.
10. Repeat with remaining meat.
11. Heat tortillas in microwave, about 20 seconds.
12. Make the tacos by piling some slaw, dressing, beef, reserved and reduced marinade.
13. Serve with extra sriracha if desired.

Enjoy!

Smoked Turkey Kielbasa Burnt Ends

Smoked Turkey Kielbasa Burnt Ends

adapted from Food Network

Burnt ends are savory, caramelized nuggets of smoked meat, usually the fatty point end of a beef brisket or pork belly. Using kielbasa pull the meal together in significantly less time. Turkey kielbasa reduce the fat and calories.

Partially slicing the kielbasa before smoking allow the smoke to penetrate better.

Makes 3 servings                                                                12 WW pts / serving

1/2 tsp. dry ancho chile powder
1/2 tsp. Kosher salt
1/2 tsp. Truvia brown sugar blend™
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
1 link (13 oz.) kielbasa sausage
1 Tbsp. yellow mustard
1/2 cups Barefoot Contessa barbecue sauce or your favorite BBQ sauce

2 Tbsp. water
2 Tbsp. butter

1. In a small bowl, combine the ancho chile powder, salt, brown sugar blend, granulated garlic, onion powder, black pepper and cayenne; Set aside.
2. Preheat a smoker to 225F.
3. Place 2 wooden spoons on a cutting board; Place the kielbasa between the spoons and partially slice the kielbasa in 1 1/2-inch intervals, keeping the pieces connected. (The spoons prevent you from going all the way through.
4. Using a brush, coat the kielbasa in the yellow mustard, then sprinkle with the spice mixture.
5. Place in the smoker until the sausages are nicely browned, about 1 hour.
6. Meanwhile, preheat the oven to 350F.
7. Cut the kielbasa all the way through and place in a medium skillet.
8. Mix with the barbecue sauce with the water then mix with then add to the skillet and toss to combine.
9. Dot the kielbasa with butter and place in preheated oven. 
10. Roast, uncovered, stirring a couple times, until the kielbasa has a deep hue, another 35 minutes. 
11. Let cool for 5-7 minutes before serving.

Enjoy!

Tomato Basil Soup

Tomato Basil Soup

adapted from Ming Tsai

This is a well balanced slightly sweet vegetarian soup that comes together quickly.

Be careful when pureeing hot liquids. Do not fill your blender more than half full. 

Makes 2 servings                                                                0 WW pts / serving

Cooking spray

1/2 large red onion, diced
1 1/2 tsp. minced ginger
1 tsp. Truvia brown sugar blend™ or 2 tsp. brown sugar

1 Tbsp. tomato paste

2 cups whole plum tomatoes, diced
2 1/2 cups Homemade vegetable stock or canned broth
1/2 cup picked basil leaves
Kosher salt and freshly ground black pepper black pepper. to taste
Parmesan cheese, shaved for garnish (optional)

1. In a saucepan coated with cooking spray, sauté the onions, ginger and sugar blend until the onions soften, about  5 minutes. 
2. Add the tomato paste and cook until it begins to darkens, about 2 minutes.
3. Add the tomatoes and stock; Bring to a simmer.  
4. Simmer on low heat until tomatoes are very soft, at least 30 minutes. 
5. Add the basil and puree in a blender or food processor or using an immersion blender.
6. Taste and adjust with salt and pepper to taste.

Enjoy!

Hibachi Noodles

Hibachi Noodles

adapted from Grilled Cheese Social

Hibachi Noodles are usually made with yakisoba noodles, which are long, flat wheat noodles. If you can't find yakisoba, you can substitute them with other long noodles, such as ramen, udon, rice noodles, or even gluten-free noodles. The sauce is buttery, salty and full of delicious Asian flavors.

Makes 2 servings                                                            12 WW pts / serving

4 oz. ramen or other long noodle
1 Tbsp. butter
2 cloves garlic, minced
1/4 tsp grated ginger
2 Tbsp. soy sauce
1 1/2 tsp. Truvia brown sugar blend

1 Tbsp. water

1 tsp. sesame oil

1 Tbsp. fresh lemon juice
1 scallion, finely chopped

1. Cook the noodles according to package directions. 
2. Meanwhile, melt the butter in a pot over medium heat and add garlic, ginger paste and a pinch of salt. until the garlic is beginning to soften;  about 1-2 minutes.
3. Add soy sauce, brown sugar, and water and let the mixture simmer for a few minutes until it thickens.
4. Add cooked noodles and carefully toss.
5. Finish with a drizzle of sesame oil, lemon and scallions.

Enjoy!

Korean Style Barbecued Pork Chops

Korean Style Barbecued Pork Chops

adapted from MyKoreanKitchen.com

To prepare a grill for indirect cooking, pile coals on one side of the grill if using charcoal. If just propane, preheat with all burners on high, turn off half of the burners.

In 2020 the USDA changed their recommended pork cooking temperature to 145F, however chefs have been touting this temperature for years. By pulling it off the heat at 135F and resting it for 3-5 minutes, it reaches the perfect 145F.

Makes 2- 4 servings

2 bone-in pork loin chops (approximately 2 lbs.)

1/2 Tbsp. minced ginger
2 Tbsp. minced garlic
2.3 oz. minced onion 
0.3 lbs. apple, grated
1/2 cup + 2 1/2 Tbsp. soy sauce
2 Tbsp. Truvia brown sugar blend™

3 1/2 Tbsp. unseasoned rice wine vinegar
1/2 Tbsp. Gotchu™ (Korean chili sauce)

1/8 tsp freshly ground black pepper

Kosher salt and freshly ground black pepper

1. Make the marinade by combining the ginger, garlic, onion, apple, soy sauce, brown sugar blend, vinegar, chili sauce and pepper in a bowl.
2. Coat the chops with the marinade and place in a large sealable container; Add the remaining marinade to the bag. Marinade in the refrigerator at least overnight, longer if time permits.
3. Take out the chops out of the refrigerator 30 minutes before cooking. 
4. Preheat a grill to high, in preparation for indirect cooking 
5. Sear both sides of the chops 2 to 3 minutes each on direct heat. then move them to the indirect heat area. Close the grill lid and cook the meat until it reaches an internal temperature pf 135 degrees F. or to your desired level of doneness.
6. Place the cooked meat on a plate and cover it with foil and allow it to rest for 5 mins.
7. If serving 4 people, cut the meat from the bone and slice against the grain.
8. Season to taste with salt and pepper.

Enjoy!

Barbecue Turkey Meatballs

Barbecue Turkey Meatballs

adapted from Cooking Light April 2013  

The sauce with these meatballs is rather spicy. If you do not like heat consider decreasing the diced tomatoes with mild green chiles and increase the tomato sauce or just use plain diced tomatoes instead.

Serve with Cauliflower - Potato Mash to catch the sauce.

Makes 4 servings                                             1 WW pp / serving                                                                   

1 Tbsp. Truvia brown sugar blend
2 1/2 Tbsp. apple cider vinegar
1 tsp. ground cumin
1/8 tsp. smoked paprika

1/8 tsp. paprika  
1/8 tsp. ground cloves
1 (10-oz.) can diced tomatoes with mild green chiles

1/4 cup tomato sauce
1 lb. ground turkey breast
3 Tbsp. dried breadcrumbs
1 Tbsp. chili powder
Cooking spray

1. Blend the Truvia, vinegar, cumin, smoked paprika, paprika, cloves and tomatoes until smooth.
2. Combine turkey, breadcrumbs, and chili powder in a large bowl; shape into 16 meatballs.
3. In a skillet coated with cooking spray , cook the meatballs for 2 minutes, turning to brown on all sides. 
4. Add the tomato mixture to pan; bring to a simmer. 
5. Cover, reduce heat, and simmer for 6 minutes or until the meatballs are done.

Enjoy!

Fennel Pollen & Balsamic Glazed Pork Tenderloin

Fennel Pollen & Balsamic Glazed Pork Tenderloin

adapted from EatingWell.com

Fennel pollen is pollen harvested from fennel flowers. It adds a floral, citrusy, anise flavor. If you do not have fennel pollen, you can substitute ground fennel at a ratio of 2 parts ground fennel to 1 part fennel pollen.

Makes 4 servings                                                      3 WW Blue points / serving

1 1/2 tsp. fennel seed

3 cups cold water

2 Tbsp. kosher salt

2 Tbsp. Truvia brown sugar blend

1 lb. pork tenderloin

Cooking spray

2 Tbsp. fig balsamic vinegar or balsamic vinegar

1 Tbsp. honey dijon mustard

1 tsp. agave syrup

1 tsp. fennel pollen

1/2 cup homemade chicken stock or canned broth

1. In a small skillet, toast the fennel seeds until fragrant, about 2 minutes.
2. Transfer the fennel seeds to a large bowl, add the water, salt, and Truvia; stir until the sat and Truvia are dissolved.
3. Add the pork to the bowl and refrigerate for at least 4 hours or up to 12 hours.
4. Preheat the oven to 400F.
5. Remove the pork from the brine and pat dry
6. In a small bowl combine the vinegar, mustard, agave and fennel pollen in a small bowl.
7. In a skillet coated with cooking spray, sear the pork on all sides, about 8 minutes in total.
8. Glaze the chicken with half of the balsamic mixture.
9. Place the pan in the oven and cook until an instant read thermometer reads 140F, about 15 minutes.
10. Remove the pork from the pan and let rest, covered.
11. Add the remaining glaze to the pan and cook until reduced to about 1/4 cup.
12. Slice the pork and drizzle with the glaze.

Enjoy! 

Butternut Squash with Shallots and Sage

Butternut Squash with Shallots and Sage

adapted from Gourmet October 2005

The combination of sage and balsamic goes well with any roast meat.

Remember to save the seeds from the squash to make Roasted Winter Squash Seeds

Makes 3 servings                                                      0 WW Blue points / serving

Cooking spray

1 1/2 shallots, halved lengthwise and thinly sliced

1 lb. butternut squash, peeled, halved, seeded and cut into 1/2 inch pieces

1/4 cup homemade chicken stock or canned broth

1 tsp. Truvia brown sugar blend

1/4 tsp. finely chopped fresh sage

1/4 tsp. salt

1/2 tsp. fig balsamic vinegar or balsamic vinegar

Kosher salt and freshly ground pepper to taste

1. In a skillet coated with cooking spray, cook the shallots and butternut squash, stirring until the shallots are softened, about 3-4 minutes.
2. Add the stock, Truvia, sage and salt; stir until Truvia is dissolved.
3. Simmer, covered, stirring occasionally, until the squash is tender, about 8 minutes.
4. Remove from heat and stir in the vinegar.
5. Season to taste with salt and pepper before serving.

Enjoy!

Bourbon Chicken

Bourbon Chicken

adapted from Spend with Pennies

You must have had the Bourbon chicken samples that are given out in the food courts of your local malls.. be at least before the pandemic. This knock off is sweet and sticky and is lower in fat and calories.

Makes 3 servings                                                      2 WW Blue points / serving

1 lb. boneless, skinless chicken breasts, cut into bite size pieces
Cooking spray

2 Tbsp. soy sauce
2 Tbsp. bourbon
2 Tbsp. orange juice
2 Tbsp. Truvia brown sugar blend
1 1/2 tsp.  fresh garlic grated
1 1/2 tsp. fresh ginger grated
1 1/2 tsp. rice wine vinegar
1/4 tsp. crushed red pepper flakes
1/4 cup water
1 1/2 tsp. cornstarch
1 1/2 tsp. cold water
1 scallion thinly sliced, green tops only

1. In a bowl, combine the soy sauce, bourbon, orange juice, Truvia, garlic, ginger, vinegar, red pepper flakes and water. Whisk to combine; set aside.
2. In a sauté pan coated with cooking spray, cook the chicken in batches until browned and mostly cooked through; Remove each batch to a bowl while cooking the remainder.
3. Return the chicken to the pan and add the soy sauce mixture and simmer for 15 minutes to burn off the alcohol and finish cooking the chicken.
4. In a small bowl, whisk together the 1 1/2 tsp. of water and cornstarch. Add to the mixture and cook until the sauce has thickened and coats the chicken.
5. To serve, top with scallion tops.

Enjoy!

 

Balsamic Glazed Chicken with Fennel Slaw

Balsamic Glazed Chicken with Fennel Slaw

adapted from  The Rachael Ray Show

The chicken is cooked simply but the slaw and balsamic glaze takes this chicken dish over the top.

Makes 2 servings                                                       1 WW Blue point / serving

1/2 bulb fennel, trimmed and thinly sliced

1 cup shredded green cabbage

1/4 medium red onion, thinly sliced and cut in half

1/2 lemon, juiced

Kosher salt & Freshly ground black pepper

2 boneless, skinless chicken breasts

Cooking spray

1 clove garlic, minced

1/6 cup balsamic vinegar

1 1/2 tsp. Truvia brown sugar blend

1 Tbsp. fresh rosemary, chopped

1 1/2 tsp. Worcestershire sauce

1 1/2 Tbsp. Dijon mustard

1 cup arugula leaves

1 Tbsp. parsley, chopped

1. In a large bowl, toss the fennel, cabbage, onion and lemon juice; season to taste with salt and pepper; set aside.
2. Season the chicken with salt and pepper
3. Cook in frying pan coated with cooking spray until browned and cooked through, about 5-7 minutes per side; set aside.
4. Add more cooking spray to the same pan; add garlic and sauté until fragrant, about 1 minute.
5. Add the vinegar and scrape up the browned bits from the bottom of the pan.
6. Add the Truvia, rosemary, and Worcestershire; cook until it thickens slightly, about 1 minute.
7. Stir in the mustard. Whisk to combine.
8. Return the chicken to the pan and turn to coat and heated through.
9. Add the arugula and parsley to the fennel mixture; toss to combine.
10. Serve with chicken with the slaw on the side.

Enjoy!

Smoky Steak Fajita Salads

 Smoky Steak Fajita Salads

adapted from Cooking Light Annual Recipes 2015

The smoky, flavorful steak can be served in a corn or flour tortilla as well. Just adjust the point total.

I've been playing with my sous vide machine. This steak would also work well on a grill or under the broiler.

Makes 2 servings                                                     6 WW Blue points / serving

10 oz. lean rib-eye steak

1 tsp. smoked paprika

3/4 tsp. garlic powder

3/4 tsp. ground cumin

1/2 tsp. Truvia brown sugar blend

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

pinch cayenne pepper

Caramelized onion

Roasted red peppers

Green salad as large or small as you like: Lettuce, Cucumber, Onion, Bell pepper etc.

3 Tbsp. reduced fat Mexican blend cheese

Ranch Salsa Salad Dressing

1. Fill a pot with water and position the sous-vide machine in the pot; Preheat to 129F for medium rare
2. Combine the smoked paprika, garlic powder, cumin, Trivia, salt, black pepper and cayenne in a small bowl.
3. Sprinkle the spice mixture liberally over both sides of the steak.
4. Place the steak in a vacuum seal bag & seal.
5. Put the bag into the sous-vide; Set cook time for the thickness of steak; 1/2 inch - 30 minutes.
6. Remove the bag from the sous-vide and allow to rest for 10 minutes.
7. Preheat a grill pan to 450F or high.
8. Meanwhile, prepare your salad.
9. Remove the steak from the bag and sear on each side.
10. Slice and serve topped with caramelized onions, cheese and roasted peppers with dressing on the side.

Enjoy!

*Alternatively place in a zip close bag and press off the air.

Glazed Julienne Carrots

Glazed Julienne Carrots

adapted from Cooking Light Annual Recipes 1997

My husband has a sweet tooth so I thought I would indulge it today.

Makes 2 servings                                                     1 WW Blue point / serving

1 Tbsp. Parkay cooking oil spray

3/4 Tbsp. Truvia brown sugar blend

1 cup (2-inch) julienne-cut carrots

Kosher salt

Freshly ground pepper

1 Tbsp. fresh parsley, chopped

1. In a small skillet, heat the cooking spray and the Truvia until the Truvia melts.
2. Add the carrots and season to taste with salt and pepper
3. Cook 10 minutes or until the carrots are tender-crisp, stirring occasionally.
4. Sprinkle in parsley and serve.

Enjoy!

Ginger Broiled Grapefruit

Ginger Broiled Grapefruit

adapted Food Network Magazine April 2017

I never thought I would like warm grapefruit, but I do. The addition of the Truvia and crystallized ginger cuts the tartness of the grapefruit.

Makes 2 servings                                                        0 WW Blue points / serving

1 grapefruit, cut in half

1 1/2 tsp. Truvia Brown Sugar Blend

2 tsp. chopped crystallized ginger

1. Preheat the broiler.
2. Loosen the grapefruit segments with a knife or grapefruit spoon. 
3. Sprinkle the Truvia and crystallized ginger over the grapefruit halves.
4. Broil until caramelized, about 5 minutes.

Enjoy!

Carolina Blond BBQ Sauce

Carolina Blond BBQ Sauce

adapted from Cooking Light Annual Recipes 1997

Less vinegar and more ketchup than a usual Carolina BBQ sauce. Serve with BBQ chicken or pork.

Makes 1 cup                                                              1 WW Blue point / Tbsp.

1/2 cup ketchup

1/4 cup water

2 Tbsp. cider vinegar

1 Tbsp. dried minced onions

1 1/2 tsp. Truvia brown sugar blend

1/2 tsp. yellow mustard

1/2 tsp. black pepper

1/2 tsp. Slap Ya Mama Hot Sauce or your favorite hot sauce

1/4 tsp. garlic powder

1. Combine all ingredients in a small sauce pan. Whisk to combine.
2. Bring mixture to a boil.
3. Reduce heat to simmer and cook for 4 minutes to allow flavors to meld.

Enjoy!

Sticky Vinegar Chicken

Sticky Vinegar Chicken

adapted from Giant Food

The sauce is reminiscent of a Carolina BBQ sauce. It has a zing of vinegar which is cut by the sugar.

served with Garlic

Makes 2 servings                                                       1 WW Blue point / serving

12 oz. skinless, boneless chicken breasts

1/2 tsp. Grill Mates Spicy Montreal Steak seasoning or your favorite steak seasoning

1/3 cup apple cider vinegar

1 tsp. hot sauce

2 tsp. yellow mustard

1/3 tsp. liquid smoke

1 1/2 tsp. Truvia brown sugar blend

2 tsp. ketchup

1. Season the chicken with steak seasoning.
2. Combine the vinegar, hot sauce, mustard, liquid smoke, Truvia and ketchup in a small saucepan. Heat until warmed.
3. Heat a grill pan coated with cooking spray over high heat.
4. Place the chicken in the grill pan and brush with the sauce. Grill brushing with the sauce and turning every 3-4 minutes until the chicken is cooked through, about 15-20 minutes.
5. Bring the remaining sauce to a boil.
6. Serve the chicken with the remaining sauce on the side.

Enjoy!

Caribbean Inspired Chicken with Pineapple Salsa

 Caribbean Inspired Chicken with Pineapple Salsa

adapted from Cooking Light Annual Recipes 2015

 This is a quick marinade with all the ingredients for jerk chicken but doesn't taste like the jerk chicken we had in Jamaica. It has some heat to the dish. I used a serrano pepper in place of a scotch bonnet which is traditional. If you prefer less spice use a jalapeno or poblano.

served on a bed of Cauliflower Rice with Scallions, Cilantro & Pigeon Peas with Sautéed Spinach & Mushrooms

Makes 2 servings                                                  1 WW Blue points / serving

1/2 + 1/3 cup sliced scallions, divided

2 Tbsp. lime juice, divided

4 tsp. water, divided

1 tsp. Truvia brown sugar blend

1 tsp. dried thyme leaves

1 1/2 tsp. soy sauce

1 1/2 tsp. minced ginger

1/2 tsp. ground allspice

1/4 tsp. freshly ground black pepper

1 1/2 cloves, garlic, crushed

1 bay leaf, crumbled

1 serrano pepper, chopped

2 boneless, skinless chicken breasts

3 slices canned or fresh pineapple

Cooking spray

1/2 cup diced bell pepper, preferably red, orange or yellow

1/2 tsp. Kosher salt

1. Place 1 cup of sliced scallions, 1 Tbsp. lime juice, 1 Tbsp. water, Truvia, thyme, soy sauce, ginger, allspice, black pepper, garlic and bay leaf in a food processor; process until almost smooth.
2. In a sip-top bag add the chicken and the marinade. Marinade in the refrigerator for at least 1 hour; turning occasionally.
3. Preheat the oven to 425F or preheat a grill.
4. Remove the chicken from the refrigerator and allow to sit at room temperature for 20-30 minutes.
5. Remove the chicken from the marinade and discard the marinade.
6. If cooking in the oven, sear the pineapple in a skillet coated with cooking spray until browned in places, about 3 minutes / side.
7. If cooking on a grill, sear the pineapple on a grill rack coated with cooking spray for about 3 minutes per side or until lightly charred.
8. When the pineapple has cooled, chop and place in a bowl.
9. Add 1/3 cup scallions, 1 Tbsp. lime juice, 1 1/2 tsp. water, bell pepper and 1/4 tsp. Kosher salt; toss to combine.
10. Sprinkle the chicken with 1/2 tsp. Kosher salt. Place chicken on a rack coated with cooking spray and bake in preheated oven for about 20 minutes or until cooked through; or grill until cooked through.
11. Allow chicken to rest for 5 minutes before slicing and serving with pineapple salsa.

Enjoy!

Vietnamese Stir Fried Chicken

Vietnamese Stir Fried Chicken

adapted from Cooking Light Annual Recipes 2015

This recipe is very ginger forward. If you care not a big fan of ginger, reduce the amount you use.

Served with Ginger Sesame Cauliflower Rice

Makes 4 servings                                                   0 WW Blue points / serving

Cooking spray

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces

1 Tbsp. minced peeled fresh ginger

3 garlic cloves, minced

1 large shallot, cut in half and thinly sliced

1/4 cup homemade chicken stock or canned broth

2 tsp. Truvia brown sugar blend

1 Tbsp. fish sauce

1 Tbsp. fresh lime juice

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1/4 tsp. crushed red pepper

6 scallions, sliced

1. In a skillet coated in cooking spray, cook the chicken for 2 minutes.
2. Add the shallots, ginger and garlic. Cook 1 minutes, stirring frequently
3. Combine the stock, Truvia, fish sauce, lime juice, salt, black and red pepper. Whisk to combine
4. Add to the pan.; cook 1 minute on medium-high heat; reduce heat to simmer and cook 7 more minutes or until cooked through and the sauce has thickened a little.
5. Stir in scallions and serve.

Enjoy!