Truffle Risotto

Truffle Risotto

adapted from Emerils.com

A bowl of truffle risotto is truly indulgent. Each pearl of Arborio rice is meticulously slow-cooked, releasing its starches to create a silky, sauce enriched with Parmesan cheese and cream. The mushroom stock and the wild mushrooms enhance the mushroom flavor while the grated fresh grated truffles that finish this dish provide adeep, earthy aroma, blooming as they meet the gentle heat of the rice.

Makes 2 servings

1 Tbsp. olive oil
1 Tbsp. minced shallots
1 1/2 tsp. minced garlic
1/2 cup mixed wild mushrooms, sliced
1 cup Arborio rice
1 1/2 cups mushroom broth
2 Tbsp. heavy cream
1/2 cup grated Parmigiano-Reggiano cheese, plus 2 Tbsp. for garnish

Kosher salt and freshly ground black pepper
1 truffle, grated
In a saute pan, heat the olive oil; Saute the shallots, garlic and mushrooms for 1 minute. 

Stir in the rice and saute for 1 minute.

Add the mushroom broth 1/2 cup at a time., stirring constantly until most of the liquid has been absorbed before adding the next 1/2 cup; Repeat until all of the broth has been used and is fully absorbed into the rice, about 20 minutes. 

Stir in the cream, cook for 2-3 minutes. 

Fold in the most of the truffle shavings (reserving a little for garnish)and cheese; Season with salt and pepper. 

Spoon the risotto into a shallow bowl and garnish with truffle shavings, cheese and chives.

Enjoy!  










Yield: 4 servings

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.

Ginger Shiso Rice

Ginger Shiso Rice

adapted from Just One Cookbook

Fragrant and flavorful Ginger Shiso Rice goes well with any Asian main dish. It is a simple yet delicious mixed rice dish using just a few ingredients.

Makes 2 servings                                                            3 WW. pts / serving

1 1/2 tsp. grated ginger
3 shiso leaves, chopped
1 cup cooked Japanese short-grain rice (sushi rice), hot
1 tsp. soy sauce
1/2 tsp toasted sesame oil
3/4 tsp.toasted sesame seeds

1. Combine all ingredients in a bowl, toss to combine.
2. Enjoy with your favorite Asian dish.

Enjoy!

Sushi Rice

adapted from TV Food Network Pick of the Day Show #PD1D01

If the lid of you pot is not tight fitting over the pot with a piece of foil and put the lid back on. This will help to get a better seal.

1 cup sushi or short grain rice
1 1/3 cups water
2 tablespoons rice vinegar
1 tsp. sugar substitute
1 tsp. Kosher salt

1. Rinse rice in water until the water runs clear then drain in a colander for an hour. 
2. Place the drained rice in a medium pot with a tight-fitting lid and add  the water. 
3. Bring the water to a boil and allow to boil for about 2 minutes, reduce heat and simmer for another 10-15 minutes or until water has been absorbed.
4. Remove from the heat, remove lid and place a towel over the  pot. Replace lid and let stand for 10 to 15 minutes.
5. While the rice cooks, combine vinegar, sugar and salt in a small skillet or pot. Heat over low, stirring, until sugar and salt dissolve.
6. Set aside to cool.
7. Spread out the rice on a non-reactive baking sheet.
8. Run a spatula through the rice in a slicing motion to separate the grains while adding the vinegar mixture.
9. Keep at room temperature until ready to use.

Rice Seasoning Mix

Rice Seasoning Mix

adapted from Allrecipes

This seasoning mix is made with dried hers and spices that most people routinely have on hand. If you don't have the almonds, you can substitute with any other nut you have on hand or just leave them out completely. Just add it to your 1 cup of uncooked rice at the beginning of the cooking process. Fluff when cooked to redistribute the seasoning.

The original recipe, which is no longer on the Allrecipe.com site, was for 40 servings (10 batches) but never gave the amount of seasoning mix for each batch. If you make the big batch I estimate needing about 3 tablespoons per cup of rice. I you want the full recipe just message me and I can send it along.

served with Ranch Chicken Skewers

Makes 4 serving                                                                 7 WW pts. / serving

1 1/2 Tbsp. sliced almonds, coarsely chopped
2 1/2 tsp. chicken bouillon granules
2 1/2 tsp. dried parsley flakes
2 1/2 tsp. dried basil
rounded 1/4 tsp. dill weed
rounded 1/4 tsp. dried onion powder
rounded 1/4 tsp. seasoned salt
rounded 1/4 tsp.  garlic powder
rounded 1/4 tsp.  lemon-pepper seasoning
1 cup uncooked long grain rice
2 cups water

1. Combine all the almonds, chicken bouillon granules with all of herbs and spices; Set aside.
2. Rinse the rice until the water runs clear.
3. Place the water, rice and seasoning mix in a small put; Bring to a boil.
4. Cover with a lid; Reduce heat to a simmer; Cook about 15 minutes.
5. Remove from the heat. Remove the lid; Cover with a kitchen towel and let steam 5 minutes.
6. Fluff with a fork prior to serving to evenly distribute the seasoning mix.

Enjoy!

Scallion Speckled Rice

Scallion Speckled Rice

adapted from Bon Appetit

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to start this simple but tasty rice dish. 

Served with Chicken with Snap Peas & Shiitakes

Makes 3 servings                                                                7 WW pts  1/2 cup

1/2 thinly sliced scallions whites and light green parts

1 Tbsp. thinly sliced scallion dark green part 
1 Tbsp.. grapeseed oil or other neutral oil
1/2 cup jasmine rice, rinsed until water runs almost clear
½ tsp. Kosher salt, plus more for seasoning

1. Heat the oil in a saucepan over medium; Add white and pale green scallion parts and cook, stirring occasionally, until golden and tender, about 5 minutes.
2. Add the rinsed rice,  1/2 tsp. salt, and 3/4 cup water and bring to a boil. 
3. Tightly cover pan and reduce heat to low; cook, adjusting heat as needed to maintain a simmer, 10 minutes.
4. Remove rice from heat, uncover, and scatter reserved dark green scallion parts on top. Drape a kitchen towel over pan and cover with lid. Let sit 10 minutes to allow the rice to steam and finish cooking.
5. Fluff rice with a fork to incorporate scallions. 
6. Season to taste with more salt if needed.

Enjoy!

Sichuan Beef Tenderloin

Sichuan Beef Tenderloin

adapted from Food Network

You can adjust the heat of the dish by removing some of the chiles or by leaving the seeds in the chiles.

If the sauce gets too thick while it is resting, thin it out to your liking with a little water.

Makes 3 servings                                                            6 WW pts / serving

2 tsp. corn starch
2 tsp. egg whites
2 tsp.Chinese cooking wine or white wine
1 tsp. minced garlic
1 tsp. garlic powder
1/2 tsp. Freshly ground black pepper
Pinch Kosher salt
10 ounces beef tenderloin, cut into 3/4-inch cubes

2 Tbp. soy sauce
2 Tbsp. sugar substitute
2 Tbsp. Chinese black vinegar

2 Tbsp. water
2 tsp.corn starch

5 ounces vegetable oil
6 pieces dried chile de arbol, stems & seeds removed, 1/4-inch dice
2 tsp. scallions, white and light green parts, chopped
1 tsp. minced garlic
1 tsp grated ginger
1 cup steamed broccoli

1 1/2 cups cooked white rice for serving

Chopped scallion greens for garnish.

1. Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a bowl; Whisk together. 
2. Add in the cubed beef; Set aside to marinate for 15 minutes.
3. In a small saucepan bring the soy sauce, sugar and vinegar to a boil. 
4. Combine water and the corn starch in a small bowl to make a slurry; Stir into the sauce.
5. Cook the mixture for 1 minute; Remove from the heat and set aside.
6. Heat vegetable oil in a wok until just hot (a drop of water will sizzle); Pour rhe oil into a heat proof container and reserve.
7. Return the pan to the heat and cook the marinated beef  until seared on both sides.; Remove the beef from the pan; Set aside.
8. Add 2 teaspoons of the reserved oil to the pan; Add the dried chiles and saute for 30 seconds
9. Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized, about 1 minute.
10. Return the beef to the pan, and add the broccoli and sauce.
11. Serve over the rice garnished with scallions.

Enjoy!

Arroz Rojo - Red Rice

Arroz Rojo - Red Rice

adapted from Bon Appetit©

Arroz rojo or red rice is a Mexican staple.

Makes 3 servings                                                              4 WW points / serving

1/2 14 1/2-ounce can peeled whole tomatoes in juice, drained
1 1/2 Tbsp. chopped onion
1 small garlic clove, peeled
1 1/2 tsp. olive oil
1/2 cup white rice
1/2 cup hot water
1/2 medium carrot, peeled, cut into 1/3-inch pieces
2 Tbsp. + 2 tsp  frozen peas
2 Tbsp. + 2 tsp  frozen corn
3 fresh cilantro sprigs, tied together with kitchen twine
1/2 jalapeno, cut lengthwise leaving seeds and ribs intact
1/2 tsp. Kosher salt

1. Puree tomatoes, onion, and garlic in blender until smooth.
2. Heat oil in a saucepan over medium-high heat.
3. Add rice; Stir until rice is pale golden, about 1 minute. 
4. Stir in tomato puree, hot water, carrot, peas, corn, cilantro sprigs, chiles, and salt. 
5. Bring to boil; Reduce heat to low, cover, and cook until almost all liquid is absorbed, about 12
6. minutes. 
7. Uncover and cook until rice is tender and all liquid is absorbed, about10 minutes longer. 
8. Remove from heat, cover, and let stand 5 minutes. 
9. Discard cilantro and chiles. 
10. Fluff rice with fork before serving.

Enjoy!

Yang Chow Fried Rice

Yang Chow Fried Rice

adapted from Sara's Weeknight Meals

Yang Chow Fried Rice is named after the city of Yangzhou, China. It is a wok fried rice that is made with 2 proteins, frequently pork and shrimp but sometimes with chicken or duck. It is a sweet and savory with minimal use of spices and sauces.

Makes 2 servings                                                                12 WW pts / serving

2 tsp. grapeseed oil
2 oz. shrimp, cut into 1/2 inch pieces
1 1/2 cups cold cooked jasmine rice
1/2 cup frozen peas
4 oz. Chinese BBQ pork, cut into 1/2 inch dice
1/4 cup chopped scallions
1/4 + 1/8 tsp. Penzeys Szechuan Pepper Salt or 1/2 tsp. Kosher salt and 1/4 tsp. freshly ground black pepper

1. Heat a wok over high heat
2. Cook the shrimp in 1 tsp. grapeseed oil until just turning orange but not cooked through, about 1 minute.
3. Add the remaining 1 tsp. oil rice and peas, cook another 2-3 minutes, breaking up any rice clumps with a spatula.
4. Add the BBQ pork, scallions and Szechuan pepper salt and cook an additional minute until heated through and the shrimp are cooked through.

Enjoy!

Paella Soup

Paella Soup

adapted from Weight Watchers Ultimate Chicken Cookbook©

Paella is a dish of saffron-flavored rice cooked with meats, seafood, and/or vegetables. It originates from the rice-growing areas on Spain’s Mediterranean coast; it is especially associated with the Valencia region. Paella takes its name from the paellera, the pan in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.

This soup gives you all of the flavors of paella without all of the carbs from the rice.

Makes 3-4 servings

Cooking spray

1 tsp. olive oil

1/2 large onion, chopped

1/2 red, yellow or orange bell pepper, chopped

2 small garlic cloves, minced

3 cups homemade vegetable stock + 1 Tbsp. Better Than Bouillon Roasted Chicken Base or homemade chicken stock or reduced sodium chicken broth

1 cup strained tomatoes or petite diced tomatoes

1/4 cup long grain white rice

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

6 oz. shrimp, but in half lengthwise if extra large or larger

1/2 cup frozen peas

1/2 tsp. dried oregano

1/4 tsp. saffron threads, lightly crushed

1/8 tsp. freshly ground black pepper

1 oz. cured chorizo, cut into very thin slices

2 Tbsp. chopped parsley

1. Coat a soup pot with cooking spray. Heat the oil in the pot.
2. Add the onion, bell pepper and garlic; cook, stirring occasionally until the vegetables have softened, about 8 minutes.
3. Add the broth, bouillon, tomatoes and rice; stir to coming; cook partially covered until the rice is tender, about 20 minutes.
4. Add the chicken, peas, oregano, saffrom and black pepper; bring to a boil; cook 2 minutes.
5. Add the shrimp and chorizo; cook an additional 2 minutes or until the shrimp and chicken are cooked through.
6. Serve garnished with parsley.

Enjoy!

Turkey Stuffed Peppers

Turkey Stuffed Peppers

adapted from Jennio.com

Stuffed peppers is a great way of stretching your ground protein. The more vegetables you add the further it gets stretched without adding more carbs. 

Makes 4 servings

2 bell peppers
1/2 ground turkey breast
1/4 cup chopped onion

1/4 cup chopped bell pepper
2 cloves garlic, minced
1 Tbsp. fresh basil or 1 teaspoon dried basil leaves
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 3/4 cups strained tomatoes or 1 (14.5-ounce) can diced tomatoes 
1/2 cup cooked rice
1/2 cup shredded fat free Cheddar cheese
paprika
fresh minced parsley

1. Preheat the oven to 375°F.
2. Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing; Discard seeds and veins.
3. Bring a pot of salted water to a boil.
4. Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender.
5. Drain and immediately place peppers in ice water to stop cooking process; Drain peppers well and place cut side up in 8 x 8-inch baking dish.
6. Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. 
7. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
8. Add onion, chopped bell pepper, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
9. Remove meat mixture from heat and stir in the cheese.
10. Divide the turkey mixture among the bell pepper halves.
11. Bake 20 minutes or until filling is hot and peppers are tender.
12. Remove peppers from oven and sprinkle with paprika and parsley, prior to serving.

Enjoy!

Sushi Rice

Sushi Rice

adapted from TV Food Network Pick of the Day Show #PD1D01

If the lid of you pot is not tight fitting over the pot with a piece of foil and put the lid back on. This will help to get a better seal.

1 cup sushi or short grain rice
1 1/3 cups water
2 tablespoons rice vinegar
1 tsp. sugar substitute
1 tsp. Kosher salt

1. Rinse rice in water until the water runs clear then drain in a colander for an hour. 
2. Place the drained rice in a medium pot with a tight-fitting lid and add  the water. 
3. Bring the water to a boil and allow to boil for about 2 minutes, reduce heat and simmer for another 10-15 minutes or until water has been absorbed.
4. Remove from the heat, remove lid and place a towel over the  pot. Replace lid and let stand for 10 to 15 minutes.
5. While the rice cooks, combine vinegar, sugar and salt in a small skillet or pot. Heat over low, stirring, until sugar and salt dissolve.
6. Set aside to cool.
7. Spread out the rice on a non-reactive baking sheet.
8. Run a spatula through the rice in a slicing motion to separate the grains while adding the vinegar mixture.
9. Keep at room temperature until ready to use.

Salmon, Tuna & Shrimp Poke Bowl

Salmon, Tuna & Shrimp Poke Bowl

adapted from eatingwell.com

Poke (pronounced poh-kay), means “to slice or cut” in Hawaiian, refers to chunks of raw, marinated fish which is tossed over rice and vegetables and umami-packed sauce. Since you are eating the fish raw make sure you are getting it from a reputable fishmonger or sushi bar. I get mine from the sushi bar at Wegmans.

served with a side salad and dill vinaigrette

Makes 2 servings                                                                4 WW pp / serving

3 oz. salmon, cut into ¾-inch cubes

3 oz. tuna, cut into ¾-inch cubes 

3 oz. cooked shrimp, cut into ¾-inch pieces
1/4 cup thinly sliced scallion greens 

1 Tbsp. fresh parsley, chopped

2 Tbsp. soy sauce

1/2 tsp. sesame oil 

1/4 tsp. teaspoon Sriracha 

1 cup cooked rice, warmed 

2 tsp. furikake*

1/4 cup packed chopped spinach

1 Tbsp. caviar or fish roe (optional) 

1. Whisk together the soy sauce sesame oil and sriracha.
2. Place the salmon, tuna, shrimp, scallions and parsley in a small bowl and pour the soy sauce mixture over the top; GENTLY toss to combine.
3. Divide the rice between 2 bowls; sprinkle each with half of the furikake.
4. Arrange half on the fish mixture, spinach and caviar , if using) decoratively atop the rice.
5. Serve with additional soy sauce on the side.

Enjoy! 

* Furikake is a Japanese seasoning typically made with toasted sesame seeds, nori, salt, sugar.

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!

                                

Japanese Curry Fried Rice

Japanese Curry Fried Rice

adapted from RawSpiceBar

For awhile I was a member of the Spice of the Month Club from RawSpiceBar. Along with the spices they send recipes of the herbs and spices. My husband is not a fan of curry, a spice that I have recently come to enjoy. Our son on the other hand is a big fan of curry. Since my husband is away visiting his mother and sister, I took the opportunity to try out a curry recipe. It is quite spicy but tasty.

Makes 3 servings                                                      3 WW Blue points / serving

1 1/2 tsp curry powder

Cooking spray

1/4 small onion, diced

1/3 carrot, peeled, finely diced

1/4 cup frozen peas, thawed

1 1/2 cup cooked jasmine rice, cooled

1/2 tsp. soy sauce

Penzeys Szechuan Pepper Salt or Kosher salt & Freshly ground pepper 

1. In a skillet coated with cooking spray, cook the carrot, onion, peas and curry powder, until the carrots are tender.
2. Add the rice, soy sauce; cook until the curry is fragrant and the rice is shiny; Season to taste with salt and pepper.
3. To serve, top with scallions.

Enjoy! 

Turkey Sausage Stuffed Peppadews

 Turkey Sausage Stuffed Peppadews

adapted from Food & Wine

A Peppadew is a piquant pepper, also known as the Juanita pepper, that has been pickled. It resembles a cherry tomato but there is no relation. You can find them jarred or in the Olive Bar section of your favorite supermarket.

Makes 12 items                                                          1 WW Blue point / 6 items

2.75 oz. raw homemade turkey sausage

2 2/3 Tbsp. cooked rice

12 peppadew peppers, drained

1/2 tsp. grated Parmesan cheese

1. Preheat the oven to 450F.
2. Combine the raw turkey sausage with the rice.
3. Divide the sausage mixture among the peppers and stuff.
4. Place the peppers in a small baking dish coated with cooking spray; just large enough to hold the peppers so they help to support each other upright.
5. Transfer to the oven and bake for about 15 minutes or until the sausage is cooked through.
6. Serve warm or at room temperature.

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!                        

Thai Style Chicken & Rice

Thai Style Chicken & Rice

adapted from Cooks Country

To make the dish more authentic Thai, use soybean paste in place of the miso and fresh Thai chiles in place of the chile-garlic sauce but these can be fore difficult to find.

Makes 2 servings                                                     4 WW Blue points / serving

3 points for rice & 1 point / 2 Tbsp. sauce

4 cups homemade chicken stock or canned broth

2/3 inch piece of fresh ginger, sliced into 1/4-inch rounds

2 garlic cloves, peeled and smashed

2 boneless, skinless chicken breasts

Cooking spray

1/4 shallot, minced

1/4 inch piece of ginger, cut in half

1 small garlic clove, minced

pinch of Kosher salt

1/2 cup jasmine rice, rinsed

1/2 cup cilantro leaves and stems

1/4 English cucumber, thinly sliced

2 Tbsp. miso

2 Tbsp. soy sauce

2 Tbsp. distilled white vinegar

1 tsp. sugar substitute

1 1/2 tsp. chili-garlic sauce

1/2 tsp. grated ginger

1 scallion thinly sliced

1. Combine the stock, ginger and garlic in a pot. Bring to a boil.
2. Add the chicken to the pot, reduce heat to low and simmer until cooked through 30-34 minutes.
3. Remove the chicken to a plate and keep warm. Reserve the stock.
4. In a pot coated with cooking spray, cook the shallot, ginger, garlic and salt and cook until softened, about 2 minutes.
5. Add rice and cook stirring frequently until the edges are translucent, about 2 minutes.
6. Add 1 cup of the stock, stir, cover and cook for 20 minutes or until tender. Remove the ginger from the rice.
7. Meanwhile make the sauce, whisk the miso, soy sauce, vinegar, sugar substitute, garlic, chile-garlic paste, and ginger.
8. Return the chicken to the stock and rewarm.
9. Remove the chicken from the broth and cut into slices.
10. With a slotted spoon remove the ginger and garlic. Portion the broth into  2 one-cup servings. reserve the remaining broth for another use.
11. To serve, place the chicken on top of the rice, shingle cucumber slices along side the chicken along with a small mound of cilantro.
12. Serve with sauce and broth.

Enjoy!

Duck Fried Rice with Napa Cabbage

Duck Fried Rice with Napa Cabbage

adapted from Food Network

This recipe can be made with leftover duck or you can purchase cooked duck from a local Asian restaurant

Makes 2 servings                                               5 WW Blue points / serving

Cooking Spray

1 duck or chicken egg, whisked, cooked and thinly sliced

1 shallot, thinly sliced

1 garlic clove, minced

1 inch piece of ginger, peeled and grated

6 mushrooms, thinly sliced

Pinch red pepper flakes

1/2 small head of Napa cabbage, cored and chopped

1/4 cup frozen peas, thawed

Schezwuan pepper salt or Kosher salt

1 cup cooked white rice

1 1/2 Tbsp. soy sauce

1/2 cup cooked duck meat

Chopped scallion greens, for garnish

1. In a large skillet coated with cooking spray, cook the egg, omelet style (one piece) remove from the pan and thinly slice.
2. Wipe out the pan and spray with more cooking spray, add the mushrooms and cook until beginning to soften about 3 minutes.
3. Add the shallot, garlic, ginger and red pepper flakes and cook unti fragrant.
4. Add the cabbage and peas and cook until the cabbage is wilted, about 8 minutes. Season with salt.
5. Fold in the rice, duck, egg and moisten with soy sauce.
6. Divide between 2 bowls and garnish with scallions before serving.

Enjoy!

Chicken Rice Soup

Chicken Rice Soup

adapted from The Pioneer Woman

Using homemade vegetable stock and adding chicken base gives deep flavor to this dish.

Makes 4 servings                            0 WW Blue points per serving

5 chicken tenders or 1 1/2 chicken breasts

6 cups Slow Cooker Vegetable Stock mixed with 6 tsp chicken base or 6 cups Slow Cooker Chicken Stock or canned chicken broth / stock

Cooking spray

1 stalk celery, cut into 1/2 inch dice

1 1/2 carrots, peeled and cut into 1/2 inch dice

1/2 onion, cut into 1/2 inch dice

1/2 red bell pepper, cut into 1/2 inch dice

Leaves from 1 sprig of thyme

Small pinch of turmeric

1/4 cup cooked white rice

Poach the chicken

1. Bring the broth to a boil in a stock pot, add the chicken. Return to a boil.
2. Cover the pot and turn off the heat. Let sit for 10-15 minutes until the chicken is cooked through.
3. Remove the chicken from the pot and pour the broth into a large container. Set aside.
4. When cool enough to handle, shred the chicken.

Soup

1. Coat the pot that the chicken was cooked in with cooking spray.
2. Add the celery, carrot, onion and bell pepper. Sauté until they are beginning to soften, about 3-4 minutes.
3. Sprinkle the vegetables with fresh thyme and turmeric, sauté for an additional minute.
4. Return the broth to the pot and bring to a boil. Cook for 30 minutes.
5. Add the shredded chicken to the pot and cook for another 5-10 minutes until heated through.
6. Divide the cooked rice between 4 bowls. Spoon the soup over the rice and serve.

Enjoy!

Latin Chicken & Rice Bowl

Latin Chicken & Rice Bowl

adapted from Food Network.com

Any leftover salsa or crema can be served with corn or plantain chips.

Makes 3 servings                 5 WW Blue points / serving + 1 point / 1 Tbsp crema

Chicken & Rice

Cooking spray

1 tsp olive oil

1 tsp butter

12 oz. boneless, skinless chicken breast, cut into bite size pieces

Kosher salt & freshly ground black pepper

1/2 cup white rice

3/4 cup chicken stock

3/4 tsp poultry seasoning

2 tsp Sazon seasoning blend

1/4 cup tomato sauce

0.5 oz raisins

Olive & Pepper Salsa

6 small Spanish olives, stuffed with pimentos, drained & chopped

1 tomato, seeded and chopped

1/2 small bell pepper, seeded and chopped

1/2 small white onion, chopped

Several drops of hot sauce

2 Tbsp chopped fresh parsley

1/4 lemon, juiced

Kosher salt

Avocado and Garlic Crema

1 ripe avocado, pitted and flesh removed

1/4 lemon, juiced

1 clove garlic, pressed

Kosher salt

1/2 cup reduced fat sour cream

1. Coat a pot with cooking spray, add the oil and butter and preheat until the butter melts.
2. Season with chicken with salt and pepper and add to the pan. Cook until lightly browned.
3. Add the rice and cook for another minute.
4. Add the stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins.
5. Bring to a boil, reduce heat and cook about 15 minutes until the rice is tender.
6. Make the Olive & Pepper Salsa by adding all ingredients to a small bowl and stir to combine.
7. Make the Avocado and Garlic Crema by add all ingredients to a blender and process until smooth. Season to taste with salt and pepper.
8. Add 1/4 cup of the Olive & Pepper Salsa to the Chicken & Rice mixture. Stir to combine.
9. Serve the chicken and rice mixture in a bowl topped with the salsa and crema.

Enjoy!