Fiesta Lime Chicken with Spanish Rice

Fiesta Lime Chicken with Spanish Rice

adapted from CopyMeThat

This is a riff on the Fiesta Lime Chicken served at Applebee's™. i chose not to serve the chicken on a bed of tortilla chips since I was serving the Spanish rice.

The sauce is a bit spicy. If people like different levels of heat, microwave the sauce until it is warm and serve on the side as opposed to under the cheese.

Makes 2 servings of chicken and 3 servings of rice

7 WW pts. / chicken*, 6 WW pts / 1/3 of the rice & 1 WW pts. / 1 Tbsp. of sauce

2 cups homemade or store bought mojo criollo marinade
2 boneless, skinless chicken breasts 
1/4 cup reduced fat mayonnaise
1/4 cup reduced fat sour cream
2 Tbsp your favorite salsa
3 Tbsp. fresh lime juice
10 dashes (or to taste) Texas Pete's hot sauce™or your favorite hot sauce

1 tsp. Slap Ya Mama™ or your favorite Cajun seasoning

1/4 tsp. cumin
1/4 tsp garlic powder

Cooking spray
1/2 cup Colby jack cheese, shredded

Spanish Rice

1/4 onion diced
Cooking spray
2 large garlic cloves, minced 
5 oz package yellow saffron rice, uncooked
3/4 cup fire roasted tomatoes, drained
1 cup Homemade chicken stock or canned broth
1 cup water

1. Place chicken breast in sealable bag with the marinade; Place in fridge for at least 30 minutes.
2. The the bowl or a small food processor combine the mayonnaise, sour cream, salsa, lime juice, hot sauce, Cajun seasoning, cumin, and garlic powder; Processor until well combined; Refrigerate until chilled.
3. Start the rice by sauteing the onion and garlic in a pot coated with cooking spray over medium-high heat until softened, about 2 minutes..
4. Add uncooked rice, tomatoes, chicken broth, water, smoked paprika and cumin.
5. Stir everything together and simmer on medium for 20 minutes. 
6. Preheat oven on Broil – Low
7. Remove the chicken from the marinade and pat dry; Discard the marinade.
8. Cook the chicken breasts in a pan coated with cooking spray until cooked through, about 3-5 minutes per side.
9. Remove the spicy sauce from fridge, spoon 1-2 Tbsp, over the chicken, sprinkle with shredded cheese, and broil until cheese has melted, about 2-3 minutes.
10. Serve passing additional sauce as desired.

Enjoy!


* To calculate the WW points, I measured the volume of marinade remaining after the chicken was removed. It was reduced by 1/3 cup so I calculated the WW points based on 1/3 of a cup of the marinade total points divided between 2 servings. You can reduce the points by decreasing your serving size of rice or by substituting reduced fat Mexican blend cheese for the Colby.

Easy Oven Baked Cilantro Lime Salmon

Easy Oven Baked Cilantro Lime Salmon

adapted from Simply Low Cal

This is  a quick and easy salmon recipe flavored with cilantro, lime and a hint of jalapeno. Adjust the heat level by adding more, less or no jalapeno.

Makes 2 servings                                                                2 WW pts / serving

Cooking spray
3/4 lb. fresh salmon
1 Tbsp. olive oil

1 Tbsp. water
1/2 jalapeño, roughly chopped (or to taste)
2 Tbsp. cilantro leaves, roughly chopped
1 garlic clove, chopped
1 lime juiced and zested
Kosher salt and freshly ground pepper

1. Preheat the oven to 400°F. 
2. Line a baking sheet with foil and spray with cooking spray.
3. Add the olive oil, water, jalapeño, cilantro, garlic, and lime juice and zest to a food processor and process until the mixture is a spreadable, paste-like consistency.
4. Place the salmon, skin side down, on the baking sheet, pat dry with a paper towel, and season with salt and pepper. 
5. Spread the cilantro lime mixture over the top, coating the fish in an even layer.
6. Transfer the baking sheet to the oven and bake until the internal temperature of the thickest portion of the salmon reaches 145°F, about 15 minutes. 
7. Serve warm.

Enjoy!

Shiso Slaw

Shiso Slaw

adapted from Food & Wine

Shiso, also known as perilla, have a unique, leaves have complex flavor that is frequently described as a blend of mint, basil, and anise with hints of cinnamon and citrus. The herb pairs well with crunch carrots, cabbage and apple.

Makes 3 servings                                                        1 WW pt / serving

4 tsp. reduced fat mayonnaise

4 tsp. reduced fat sour cream

1/2 tsp. sugar substitute

1/2 tsp. unseasoned rice vinegar

2 Tbsp. + 2 tsp. lime juice

1/2 tsp. Kosher salt

3 oz. cabbage, shredded

2 oz. carrot, shredded

1 oz. apple, peeled & shredded

1 oz. red onion, thinly sliced

3 large shiso leaves, julienned

1. In a bowl, whish the mayonnaise, sour cream, sugar substitute, vinegar, lemon juice and salt until combined.
2. Add the cabbage, carrot, apples and onions; Toss to coat.
3. Gently toss the slaw with the shiso leaves.
4. Serve immediately.

Enjoy!

Chicken Stir-Fry with Spicy Peanut Sauce

Chicken Stir-Fry with Spicy Peanut Sauce

adapted from Food Network

Need a way to make chicken more exciting? Try adding a spicy peanut sauce. Don't like spice? Just omit the hot sauce and the red pepper flakes. You can also substitute thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables.

Makes 2 serving                                                                    3 WW pts / serving

2 Tbsp. smooth peanut butter
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
3/4 tsp. sugar substitute
3/4 tsp. Pacific Rim Teriyaki hot sauce™ or your favorite hot sauce*

3/4 tsp. sesame oil
3/4 tsp. grated fresh ginger 
1 large cloves garlic, grated

1 Tbsp, warm water
5 oz. boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
pinch of red pepper flakes
Cooking spray
4 small red radishes, quartered, plus 1/4 loose cup radish greens, coarsely chopped
2 red baby bell pepper, cored, seeded and cut into 1/2-inch-thick strips
Zest and juice from 1/4 small lime

Dark green scallion tops, chopped for garnish (optional)

1. In a bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, 2/3  of the garlic and water until smooth. (If the sauce is too thick, thin with a little more warm water.); Set aside.
2. Arrange the pieces of chicken on a baking sheet in a single layer. 
3. Sprinkle on one side with salt and the red pepper flakes; Turn the pieces on their other side and sprinkle again with salt.
4. Cook, the chicken in a skillet coated with cooking spray, stirring occasionally, until the chicken is fully cooked, 3 to 5 minutes; Remove chicken from the pan.
5. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. 
6. Stir in the peanut sauce and simmer for an additional minute Adjust seasoning to taste. 
7. Mix in the chicken. Turn off the heat and let rest a couple of minutes on the stove. If the sauce becomes to thick, thin out with a little additional water.
8. Top with the lime zest and the juice.
9. Garnish with scallions, if using, prior to serving.

Enjoy!

* I tried to find a link to the Pacific Rim Hot Sauce that came as one of the hot sauces in a variety pack of hot sauces. It does not seem to be on the marfket any longer.

Sautéed Corn

Sautéed Corn

If you have never tried microwaving your corn, you have to try it. It is the easiest way to get the silks off the cob. Once it is cooked it can still be tossed on the grill or added to other recipes. The length of time will vary from 3-5 minutes depending on the size of the corn and the power of your microwave.

The easiest way to cut kernels from the cob is to stand it up in the center of a bundt pan.

Makes 2 servings                                                                  0 WW pts / serving

1 ear of corn

Cooking spray

2 Tbsp. sliced scallions

2 Tbsp. + 2 tsp. chopped red or orange bell pepper

1 tsp. lime juice

Kosher salt and freshly ground bell pepper to taste

1. Rinse the corn with water to moisten the husks; Wrap in a paper towel.
2. Place the towel wrapped corn in the microwave; Cook 3-5 minutes.
3. Let rest 2 minutes; Remove the husks and cut kernels from cobs.
4. In a pan coated with cooking spray, sauté the corn with the scallions, bell pepper and lime juice until slightly charred.
5. Toss with the lime juice and season to taste with salt and pepper.

Enjoy!

Chicken Fajita Quesadilla

Chicken Fajita Quesadilla

adapted from hunt4shredz

Couldn't decide if we wanted fajitas or quesadillas so we combined the two!

When I don't feel like making my own fajita seasoning, I use Bolner's Fiesta Fajita Seasoning™

Makes 2 servings                                                        2 WW points / serving

2 Tumaro wraps or your favorite carb-wise or regular 8 inch tortillas
Cooking spray
6 oz chicken breast, cut into bite size pieces
1 1/2 tsp. Fajita seasoning
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup low fat cheddar cheese
2 Tbsp. low fat sour cream
2 tsp. fresh lime juice
Your favorite salsa for serving

1. Coat a skillet with cooking spray; heat over medium heat.
2. When the pan is hot add the chicken, onions and peppers to the pan; Sprinkle with fajita seasoning.
3. Sauté until the chicken is cooked through and the vegetables have softened, about 5 minutes.
4. Remove the pan from the heat; Transfer the chicken and vegetables to a small bowl.
5. Wipe out the skillet with a damp paper towel and recoat with cooking spay.
6. Add one wrap to the skillet; Top with the chicken, vegetables and cheese.
7. Coat the remaining wrap with cooking spray and place spray side up on top if the filling.
8. Cook the quesadilla until the cheese melts and you reach your desired level of toastiness, about 3 minutes per side.
9. Mix the sour cream with the lime juice to make a lime crema.
10. Serve passing the crema and salsa.

Enjoy!

Thai Turkey Lettuce Boats

Thai Turkey Lettuce Boats

adapted from Weeknights with Giada^© by Giada De Laurentiis

Most recipes that use lettuce as a serving vessel calls for Bibb lettuce. The Bibb lettuce that I can find is always small and you can barely fit much fitting into it. I prefer to use romaine. The sturdy rib running down the middle prevents the lettuce from falling apart while you are eating it. Not to mention romaine is much less expensive that thee Bibb or the lettuce that is packaged in the plastic containers and labeled as being for wraps. 

I like to use the lemongrass paste that you can find in the produce section of the grocery store. Fresh lemongrass is not that easy to find if you do not live near an Asian market.

To make this a 0 point meal, replace the honey with sugar substitute.

Makes 2 servings                                                             3 WW points / serving

8 tsp. freshly squeezed lime juice

1 1/2 tsp. freshly squeezed lemon juice

1 Tbsp. fish sauce

1 Tbsp honey

Cooking spray

1 shallot, chopped

1/2 red onion, chopped

2 Tbsp. lemongrass paste or fresh lemongrass chopped

1/2 serrano chile, seeded, stemmed and minced

10 oz. ground turkey

Kosher salt and Freshly ground black pepper

2 Tbsp. chopped basil (or your herb of choice)

Romaine leaves for serving (or your lettuce of choice)

1. In a small bowl whisk together the lime juice, lemon juice, fish sauce and honey; set aside.
2. In a skillet coated with cooking spray, cook the onions, shallots, lemongrass and chile over medium heat until softened, about 5 minutes.
3. Add the turkey and cook, stirring frequently until it is cooked through, about 5 more minutes.
4. Pour in the dressing and cook until combined, about 2 more minutes.
5. Season to taste with salt and pepper
6.  Remove from the heat and add the basil.
7. Serve in lettuce leaves

Enjoy!

Coconut Braised Chicken with Chorizo & Potatoes

Coconut Braised Chicken with Chorizo & Potatoes

adapted from Food & Wine October 2015

This is a mash up of Central and South American ingredients that create a very rich stew even with using light coconut milk. I think if a full fat coconut milk was used it would be too rich. The gremolata added a nice brightness to the dish but the coffee did nit seem to add any flavor.

I have found 2 new tricks when dealing with ginger:

• Store it in the freezer and grate it on a microplane - it never shrivels up or goes bad
• Don't bother peeling it - If it is good enough for Iron Chef Alex Guarnaschelli it is good enough for me.

Makes 3 servings

1 Tbsp olive oil
3 large bone in chicken thighs
Kosher salt & Freshly ground black pepper
1/4 lb. fresh Mexican chorizo
1/2 onion, thinly sliced
2 tsp. grated fresh ginger

1 small garlic clove, minced

1/2 dried chile de arbol, broken in half

1 can (13.5 oz.) light coconut milk

1/2 lb. baby potatoes, larger ones cut in half

1 Tbsp. lime juice, plus wedges for serving

1 tsp. butter

2 Tbsp. finely chopped cilantro

1/4 tsp. finely ground coffee

1 tsp. finely grated lime zest

1. Preheat the oven to 425°. 
2. Season the chicken with salt and pepper. 
3. In a Dutch oven, heat the oil and brown the chicken over moderate heat, turning occasionally, until nicely browned. 
4. Transfer the chicken to a large plate. 
5. Add the chorizo and onion to the pot and cook, stirring to break up the meat, until the onion is translucent, about 3 minutes. 
6. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. 
7. Add the coconut milk, potatoes and return the chicken to the casserole and bring to a simmer. 
8. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. 
9. Stir in the lime juice and butter and season with salt.
10. To make the gremolata, combine the ingredients cilantro, coffee and lime zest; mix well.
11. To serve, spoon the broth and potatoes into shallow bowls, top with the braised chicken and potatoes. Garnish with the gremolata and serve with lime wedges.

Enjoy!

Nectarine Salad with Pepitas

Nectarine Salad with Pepitas

adapted from Rachael Ray Every Day

One of the things I love about summer is the pop up roadside produce stands. This week I picked up some nectarines.

I used romaine lettuce to make this salad because that is what I had in the house. A spring mix or any other green lettuce would work nicely.

Makes 2 servings

1 small shallot, minced
2 Tbsp. olive oil
2 tsp. honey
Zest of 1 lime
Juice of 1 lime
Kosher salt and white pepper
1 nectarine, pitted and sliced
2 cups lettuce of your choice

1. In a bowl, whick shallot, olive oil, honey, lime zest and juice.Season to taste with salt and white pepper.
2. Toss the nectarines in the dressing.
3. Divide the lettuce among 2 plates; top with nectarines; sprinkle with pepitas.
4. Drizzle a little of the dressing over each salad before serving.

Enjoy!

Ahi Tuna Steak with Ginger Wasabi Mayonnaise

Ahi Tuna Steak with Ginger Wasabi Mayonnaise

adapted from Bon Appetit - Sept 2005 from Taylor’s Automatic Refresher, St. Helena, CA

Zippy Ginger Wasabi Mayo and crunch slaw bring tuna steaks to a new level.

Serves 2

1/2 cup reduced fat mayonnaise
3 Tbsp. fresh lime juice, divided
2 2/3 Tbsp. drained pickled ginger from jar
1/2 Tbsp. plus ¼ c soy sauce, divided
1 tsp. wasabi paste 
1/4 tsp. sesame oil

1/2 cup thinly sliced red cabbage
1/2 cup thinly sliced Napa cabbage
1/2 cup julienned carrots

2 6-oz 1-inch-thick ahi tuna steaks

1. Blend mayonnaise, 1 Tbsp. lime juice, ginger, 1/2 Tbsp. soy sauce, Wasabi paste and sesame oil in a small food processor until smooth. Season to taste with salt and pepper. Transfer to a bowl; cover and chill until ready to serve
2. Combine the cabbages, carrots in small bowl. 
3. Add 2 Tbsp. lime juice; toss to coat; Season with salt and freshly ground black pepper. 
4. Place in a medium container; Pour ¼ c soy sauce over; turn to coat. 
5. Let tuna and cabbage stand uncovered at least 15 minutes and up to 1 hour and turning occasionally.
6. Preheat a grill to medium-high heat. 
7. Grill the tuna until cooked to desired doneness, 1-2 minutes per side for medium-rare. 
8. To serve spread some ginger wasabi mayo on a plate, add tuna and top with cabbage

Enjoy!

Chipotle Aioli

Chipotle Aioli

adapted from Food Network

An aioli is just a fancy name for a flavored mayonnaise. The chipotle gives the mayo a smoky and slightly spicy taste.

Makes about 1/4 cup                                                             1 WW pp / Tbsp.

1/4 tsp. minced garlic
1/4 canned chipotle chile in adobo sauce, finely chopped
1/4 cup mayonnaise
Juice from 1/8 of a lime
Kosher salt and freshly ground black pepper

1. Combine all ingredients in a small bowl.
2. Spread on a condiment on a sandwich or as a dip.

Enjoy!

Cilantro Lime Cauliflower-Rice Blend

Cilantro Lime Cauliflower-Rice Blend

adapted from Culinary Hill

If you don't like the taste or texture of cauliflower rice try adding some cooked rice to it.

Makes 6 servings                                                                1 WW pp / serving  

                                      

1/3 cup Basmati rice

1 bay leaf

Kosher salt

1 cup riced cauliflower

2/3 tsp. dried cilantro

2 tsp. lime juice

2 tsp. lemon juice

Freshly ground black pepper

1. Bring 1 2/3 cups of water to a boil in a small pot.
2. Add rice, bay leaf, cilantro and salt to taste; cook uncovered for 10 minutes until tender.
3. Place cauliflower in a bowl, drain rice catching the water in the bowl with the cauliflower, set aside for 2 minutes.
4. Return the rice to the pot and add the cauliflower, lime and lemon juice.
5. Season to taste with salt and pepper before serving.

Enjoy!

                                

Cilantro Lime Rice

Cilantro Lime Rice

adapted from Food Network

I made this rice to be served with the Tequila Lime Chicken. I wanted the lime flavor to carry through the dish.

Makes 3 servings                                                     3 WW Blue points / servings

Cooking spray

1/2 cup white rice

1/2 cup homemade chicken stock or canned

3/4 cup water

1 strip lime peel

1/4 tsp. Kosher salt

1/2 tsp. lime zest

1 Tbsp. lime juice

2 tsp. dried cilantro

1 scallion, green part only, chopped

1. In a pot coated with cooking spray, toast  the rice until golden, about 1 minute.
2. Add the stock, water, lime peel, salt and cilantro and bring to a boil.
3. Cover; reduce heat to simmer and cook until the liquid is absorbed, about 15 minutes.
4. Let the rice stand for 5 minutes; stir in the lime zest and juice.
5. Serve topped with scallions.

Enjoy!                        

Tequila Lime Chicken

Tequila Lime Chicken

adapted from Barefoot Contessa Family Style

I love Ina Garten's recipes but they are not all that low in fat and calories. I've been playing with lightening them up.

This recipe makes about 1/2 cup of marinade. The total point count for all of the marinade is 4 points. There was  1/4 cup + 2 Tbsp. remaining after draining the chicken. Since all of the marinade is not absorbed into the chicken we do not have to account for all of the points.

served with Cilantro Lime Rice

Makes 3 servings                                                      1 WW Blue points / serving

2 Tbsp. tequila

1/4 cup lime juice

2 Tbsp. orange juice

3/4 tsp. chili powder

3/4 tsp. minced jalapeno pepper

3/4 tsp. minced garlic

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

3 boneless, skinless chicken breasts

1. Combine the tequila, juices, chili powder, jalapeno, garlic, salt and pepper; whisk to combine.
2. Place the chicken in a zip-top bag with the marinade; refrigerate and let marinade overnight.
3. Cook the chicken in a grill pan or on a grill coated with cooking spray; 5 minutes on first side and about 10 minutes on the other side until cooked through.
4. Cover tightly and allow to rest for 5 minutes.
5. Serve hot or at room temperature.

Enjoy!                           

Cauliflower Rice in the Style of Classic Mexican Rice

Cauliflower Rice in the Style of Classic Mexican Rice

This is a low carb version of the classic Mexican white rice. All the flavor with no carbs.

Makes 2 servings                                                      0 WW Blue points / serving

Cooking spray

2 cups cauliflower rice

1/2 small onion, chopped

1 garlic cloves, minced

2 Tbsp. Homemade chicken stock or canned broth

1 1/2 tsp. lime juice

1 1/2 Tbsp. chopped parsley

Kosher salt and freshly ground black pepper

1. In a skillet coated with cooking spray, cook the onion until translucent, about 4 minutes.
2. Add the garlic and cook for an additional minute or until just fragrant but not browned.
3. Add the cauliflower and broth to the pan and cook until the liquid is absorbed and the "rice" is to your desired tenderness, 2-5 minutes.
4. Toss in the parsley and lime juice; season to taste with salt and pepper just before serving.

Springtime Chicken Stir-Fry with Asparagus and Cashews

Springtime Chicken Stir-Fry with Asparagus and Cashews

adapted from Food & Wine

I have been amping up the vegetables in stir-fries and decreasing higher fat components like the nuts. You could eliminate them all together and reduce the point count to 3. Substitute cauliflower rice and you have a 0 WW Blue point meal.

Our new favorite addition to our stir-fries is to sprinkle with Thai Si Racha Seasoning Blend from Calicutts Spice Co. in Hershey, PA. It is expensive but a little goes a long way to spice up your dishes.

Makes 2 servings                                                      5 WW Blue points / serving

2 Tbsp. dry roasted cashews

Cooking spray

3/4 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces

1 Tbsp. Asian fish sauce

1/2 cup homemade chicken stock or canned broth

1/2 lb. asparagus, cut into 1-inch pieces

1/4 cup chopped bok choy

1 1/2 tsp. oyster sauce

1 tsp. lime juice

pinch cayenne

1/4 cup water chestnuts, diced

1/4 cup bamboo shoots

1/4 cup chopped basil

2 Tbsp. chopped green scallion tops, reserve remaining for another purpose

1 cup cooked jasmine or white rice

Soy Sauce & Sriracha for passing at the table (optional)

1. In a bowl, toss the chicken with 1 1/2 tsp. fish sauce.
2. In a large saucepan coated with cooking spray, spread the chicken in an even layer and cook over high heat until browned and cooked through, turning once, about 4 minutes.
3. Remove the chicken to a bowl and set aside.
4. Pour the stock into the pan and bring to a simmer, add asparagus and bok choy, cover and cook until tender-crisp, about 3 minutes.
5. Transfer the asparagus to the bowl with the chicken.
6. Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper.
7. Simmer until the sauce is reduced to 1/6 cup, about 2 minutes.
8. Return the chicken, asparagus, bok choy, water chestnuts and bamboo shoots to the wok and toss to heat through.
9. Remove from the heat and add the basil and chives. 
10. Serve over the rice passing soy sauce and Sriracha if using.


Enjoy!

Barbecued Scallops

 Barbecued Scallops

adapted from Cooking Light Annual Recipes 1997

This sweet and tangy BBQ sauce adds tasty flavor to the sweet scallops.

If you do not have plum sauce, you can use hoisin sauce but it is slightly spicier.

The recipe make more sauce than you need for the recipe. Use it on shrimp, chicken or pork.

served with Saffron Cauliflower Couscous

Makes 2 servings                                                       1 WW Blue point / serving

2 Tbsp. ketchup

2 Tbsp. plum sauce

1 Tbsp. fresh lime juice

1 1/2 tsp. prepared horseradish

1/8 tsp. freshly ground black pepper

3/4 lb. bay scallops

1. Preheat the broiler to high.
2. Combine the ketchup, plum sauce, juice, horseradish and pepper in a small bowl.
3. Place the scallops in a baking pan.
4. Brush the scallops with a tablespoon of the sauce.
5. Place the pan in the refrigerator for at least 30 minutes prior to cooking.
6. When ready to cook, place in the broiler and broil about 3 minutes or until cooked through.
7. Drizzle with another tablespoon of the sauce prior to serving.

Enjoy!

Edamame, Bok Choy and Mango Salad with Asian Vinaigrette

Edamame, Bok Choy and Mango Salad with Asian Vinaigrette

adapted from Food Network

This salad is a nice accompaniment to any grilled meat, chicken or pork.

Makes 2 servings                                                        1 WW Blue point / serving

2 Tbsp. rice wine vinegar

1 tsp. soy sauce

1/2 tsp. sugar substitute

1/4 tsp. red pepper flakes

Juice from 1/2 lime

1 1/2 tsp. sesame oil

1/2 cup shelled, frozen edamame, defrosted

1/2 cup chopped bok choy

1/2 mango, julienned

1 tsp. toasted sesame seeds

1. In a small bowl whisk together the vinegar, soy sauce, sugar substitute, red pepper flakes, lime juice and sesame oil, Set aside.
2. In a medium bowl, toss the edamame, bok choy and mango with 2 Tbsp. of the vinaigrette. Reserve the remaining vinaigrette for another purpose.
3. Prior to serving sprinkle with the sesame seeds.

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!