Japanese Shiso Leaf Meatballs

Japanese Shiso Leaf Meatballs

adapted from I Heart Umami

Shiso leaves, also known as perilla, are quite common in Japanese and Korean cuisines. They 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 complex flavor pairs well with meat and seafood.The turkey in this recipe can be replaced with veal, chicken or even pork.

When forming meatballs, I like to use ice cream scoops. They provide a consistent size. I used the 1 Tbsp. scooper. Another tip is to oil your hands and the scoop with olive oil or cooking spray. This is a very soft mixture that likes to stick to things.

served over Grilled Zucchini Bulgur Pilaf

Makes 2 servings                                                             0 WW pts / serving

1/2 lb. ground lean ground turkey
1 Tbsp. soy sauce
1/2 tsp. Kosher salt
1/2 tsp. grated ginger
1/2 tsp. minced garlic
1/2 tsp. freshly ground black pepper
1/2 tsp red pepper flakes
1/2 beaten egg
1 tsp. arrowroot or cornstarch
12 small shiso leaves

Cooking spray

1. Combine ground with the rest of ingredients except the shiso leaves and cooking spray.
2. If time permits, place the mixture in the refrigerator for about 45 minutes to allow the flavors to meld and firm up a little.  
3. Shape 1 Tbsp. of the turkey mixture into a meatball; Slightly flatten the meatballs and place one shiso leaf per meatball, press gently make sure it does not fall off.
4. If time permits, refrigerate the balls again to allow the leaf to fully adhere to the meatball.
5. Preheat a skillet coated with cooking spray. 
6. Place the  meatballs non-shiso-leaf-side down and pan fry until the bottom is golden brown over medium-high heat, about 4-5 minutes. 
7. Gently turn the meatball to allow it to fry the other side, about 2-3 minutes. 
8. Turn the meatball back again and cook until the meat is cooked through. about 1 to 2 minutes.
9. Serve hot !

Enjoy!

Jerk Chicken

Jerk Chicken

adapted from Jerk from Jamaica by Helen Willinsky

Jerk chicken is a traditional Jamaican dish featuring chicken marinated in a spicy and aromatic blend of seasonings, then traditionally grilled or smoked. To make it easier for the home cook I put mine in the oven.

Makes 2 - 4 servings               7 WW pts for 4 servings / 14 WW pts for 2 servings

1 onion, finely chopped

1/4 cup finely chopped scallions

1 tsp. fresh thyme leaves

1/2 tsp. Kosher salt

1 tsp. sugar substitute

1/2 tsp ground allspice

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1/2 habanero chile, chopped

1/2 tsp. freshly ground black pepper

1 1/2 tsp. soy sauce

1 1/2 tsp. vegetable oil

1 1/2 tsp. apple cider vinegar

2 chicken legs, thigh separated from drumstick

1. Make the marinade by combining all ingredients except the chicken legs and cooking spray; Whisk to combine.
2. Place the chicken in a resealable container and add the marinade; Turn the chicken to coat.
3. Place the chicken in the refrigerate to marinate for at least 4 hours or up to 24 hours.
4. Preheat the oven to 350F.
5. Place a rack over a baking sheet; Coat the rack with cooking spray.
6. Place chicken on the rack; Bake in the preheated oven until it registers 165F on an instant read thermometer, about 45 minutes.
7. Turn on the broiler; Broil the chicken until the chicken begins to crisp, about 5 minutes.

Enjoy!

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.

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.

Firecracker Beef & Veggie Bowls

Firecracker Beef & Veggie Bowls

adapted from olivia.adiance

A sweet and spicy beef dish. Make it gluten free by serving it with rice noodles or rice. 

Coconut crystals are made by evaporating the sap of coconut palm trees until it crystallizes, resulting in a texture similar to brown sugar. It has a lower glycemic index than white sugar ; Coconut sugar: GI of 35-54 vs. White sugar: GI of 60-65

Makes 2 servings                                                                7 WW pts / serving

1/4 cup sriracha
1 1/2 Tbsp. coconut crystals or sugar substitute
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar

Cooking spray
1/2 lb. lean ground beef
1/4 tsp. Kosher salt
1/2 small onion, diced
1 1/2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 Tbsp. + 2 tsp.water
2 heads baby bok choy, chopped
2 baby bell pepper, thinly sliced

1/4 cup snap peas
4 oz package of udon noodles, cooked according to package directions
Sliced green onions and toasted sesame seeds for garnish, optional

1. Whisk together the  sriracha, coconut sugar, soy sauce and rice vinegar; Set aside.
2. In a skillet coated with cooking spray, cook the ground beef over medium heat, breaking up the meat, until browned, about 5 minutes.
3. Using a paper towel, remove most of the accumulated grease
4. Add onions and cook for 2-3 minutes then add the garlic and chili flakes, cooking for another minute
5. Pour the sauce over ground beef in skillet and cook for 6-8 minutes until the sauce is beginning to caramelize
6. Add the veggies and cook for another 2-3 minutes
7. Add the water, stirring to incorporate; Simmer tossing to combine, about 1-2 minutes.
8. Add the noodles to the skillet stirring for 1 minute to ensure the noodles are evenly coated in the sauce
9. Serve topped with green onion and sesame seeds

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!

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!

Quick Butter-Braised Tomatoes and Dumplings

Quick Butter-Braised Tomatoes and Dumplings

adapted from Bon Appetit

Leaning on frozen dumplings makes this dish quick and easy after at a long day at work.  

Use whatever tomatoes  that you have on hand. As the tomatoes break down and release their juices, the dumplings will steam.

Makes 2 servings                                                        8 WW pts / serving                                                            

3 garlic cloves, finely chopped

1 1" piece ginger, finely grated
3 Tbsp. lower fat butter alternative
2 1/2 Tbsp. soy sauce
1 1/2 Tbsp. mirin (sweet Japanese rice wine)
1 tsp. toasted sesame oil
1/2 lb. Roma tomatoes, cut into wedges
1/2 1-lb. bag frozen gyoza
Finely chopped cilantro and basil for garnish, optional

1. Combine the garlic, ginger, butter alternative, soy sauce, mirin and sesame oil in a large high-sided skillet.
2. Arrange the tomatoes in the pan and nestle in the gyoza 
3. Set pan over high heat and bring liquid to a simmer.
4. Cover pan, reduce heat to medium, and cook until gyoza look translucent and are cooked through, about 1 minute less than package instructions (8–10 minutes for most dumpling brands).
5. Uncover pan, spoon sauce over gyoza, and top with mixed tender herbs, if using.

Enjoy!

Barefoot Contessa's BBQ Sauce

Barefoot Contessa's BBQ Sauce

adapted from The Barefoot Contessa Cookbook©

Ina Garten is one of my favorite chefs. I wish I could have gotten to Long Island before she sold The Barefoot Contessa store in 1996.

Makes 1 1/2 quarts

1 1/2 cups chopped onion
3 cloves garlic, minced
1/2 cup vegetable oil
1 cup tomato paste 
1 cup cider vinegar
1/2 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 1/2 tsp. crushed red pepper flakes

1. In a saucepan on low heat, saute the onions and garlic with the vegetable oil until the onions are translucent but not browned, about 10 minutes.
2. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. 
3. Simmer uncovered on low heat for 30 minutes. 
4. Use immediately or store in the refrigerator.

Enjoy!

Pork, Pepper and Rice Noodle Soup

Pork, Pepper and Rice Noodle Soup

adapted from Food Network

This is a versatile recipe that can be made with beef, chicken or turkey and you can use any colored bell pepper just not the green as they tend to be more bitter.

Makes 2 servings                                                                5 WW pts / serving

2 tsp. olive oil
1.5 oz. mushrooms, stems removed, thinly sliced1 medium carrots (about 1.33 ounces), chopped
2/3 red bell pepper (about 2.33 ounces), finely chopped

2/3 tsp. Kosher salt, divided
Freshly ground black pepper
2/3 cloves garlic, minced
1 tsp. freshly grated ginger
1 scallions, thinly sliced, white and green parts separated
1/3 pound ground pork
2 2/3 cups Homemade chicken stock or canned broth

1 cups thinly sliced napa cabbage
2 tsp. soy sauce
2 tsp. rice vinegar

2 ounces flat rice noodles, cooked
Toasted sesame seeds, sriracha, and additional soy sauce for serving, optional

1. Heat the olive oil in a pot over medium-high heat until shimmering. 
2. Add the mushrooms, carrots, bell pepper, 1/3 tsp. salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. 
3. Add the garlic, ginger and scallion whites and cook, stirring, until softened, 2 to 3 minutes. 
4. Add the pork, 1/3 tsp. salt and a few grinds of pepper and cook, breaking up the pork until no longer pink, about 5 - 6 minutes.
5. Pour in the chicken broth and bring to a boil. 
6. Add the cabbage and cook until it is tender but still holds a bit of crunch, about 6 minutes. 
7. Stir in the soy sauce and vinegar; Stir to combine. 
8. Season to taste with salt and pepper.
9. Dice the cooked noodles between 2 bowls; Ladle the soup into bowls.
10. Sprinkle with the scallion greens and top with some sesame seeds and sriracha if desired prior to serving.

Enjoy!

Asian Pork Tenderloin with Sesame Snap Peas

Asian Pork Tenderloin with Sesame Snap Peas

adapted from Food Network

We love Asian flavors and Emeril Lagasse was one of the first chef's I watched on Food Network I never realized he created his own Asian seasoning - Emeril's Asian Essence™. It does not look like it is available to purchase any longer but there is a recipe on Emeril.com. I modified the recipe there to create only the 1 Tbsp. that you need for this recipe. You can click on the link in the recipe or use you favorite seasoning blend.

This is a little spicy so adjust the red cayenne in the seasoning blend to your taste.

Makes 2 servings                                                          4 WW points / serving                                                          

2 Tbsp. coarsely chopped scallions
2 Tbsp. coarsely chopped shallots
1/4 cup soy sauce
2 Tbsp. pineapple juice

2 Tbsp. loosely packed fresh cilantro leaves
1 Tbsp. coarsely chopped fresh ginger
1 Tbsp. honey
1 Tbsp.  rice wine vinegar
1 Tbsp.  Emeril's Asian Essence™
1 Tbsp. chopped garlic
1 1/2 tsp. sesame oil
1 1/2 tsp. crushed red pepper
1/2 pork tenderloins (about 1/2 pounds total)

1 tsp. sesame oil
1/4 lb. snap peas, cleaned
3/4 tsp black sesame seeds
1/4 lemon, juiced

Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves

1. Combine the green onions, shallots, soy sauce, pineapple juice, cilantro, ginger, honey, rice wine vinegar, Essence, garlic, sesame oil and crushed red pepper into the bowl of  a mini food processor; Process to puree. 
2. Place the tenderloins in a quart plastic storage bag and pour in the marinade. 
3. Seal the bag and refrigerate for 1 hour.
4. Preheat the oven to 400 degrees F.
5. Heat an ovenproof skillet over high heat; Add the tenderloins and sear, turning to ensure even browning, about 4 minutes. 
6. Transfer to the oven and cook for 10 to 13 minutes, or until an instant-read thermometer inserted in the thickest part reads 140 F. 
7. Remove from the oven and let rest for 5 minutes.
8. While the pork is cooking, heat a sauté pan over high heat, add sesame oil and heat. 
9. Add the snap peas and stir-fry for 3 minutes. 
10. Add the sesame seeds and toss well. Add the lemon juice and zest
11. season to taste with salt and pepper. 
12. Garnish with parsley before serving the peas topped with the pork.

Enjoy!

Deconstructed Egg Roll Soup

Deconstructed Egg Roll Soup

adapted from Soup Lovers

Imagine all of the inside goodness of an egg roll in a soup. Swap out the ground pork for chicken, turkey or Chinese sausage.

94% lean ground pork was not available where I shopped. If you can get it it will drop the point total down to 0.

We recommend serving it wonton strips (1 WW point / Tbsp,) to mimic the outer crispy coating to the egg roll.

                                                                      

Makes  3 servings                                                              5 WW point / serving

Cooking spray
1/2 lb. ground pork (or you can use ground chicken or turkey)
1/2 small onion, chopped
1 cloves garlic, minced
1 1/2 tsp. fresh ginger, finely grated
2 cups Homemade chicken stock or canned stock
1 1/2 tsp. soy sauce
1 1/2 tsp. rice vinegar
1 cups shredded green cabbage
1/2 cup shredded carrots
1/8 teaspoon freshly ground Penzeys Szechuan peppercorns

1/4 tsp. sesame oil
Salt, to taste

Optional Garnishes: chopped green onions, sesame seeds, a drizzle of sriracha, chopped cilantro

1. Heat a pot coated with cooking spray over medium-high heat. 
2. Add the ground pork and cook, breaking it up into smaller pieces, until browned; Drain off any excess fat.
3. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook , stirring occasionally until the onion is translucent. about 2-3 minutes.
4. Stir in the chicken stock, soy sauce, and rice vinegar; Return the mixture to a gentle simmer.
5. Add the shredded cabbage, carrots, Szechuan pepper and salt.
6. Simmer until the cabbage wilts and the carrots soften, about 10-15 minutes; adjust seasoning as needed.
7. Ladle the soup into bowls and garnish as desired. 

Sweet Soy Braised Lotus Root

Sweet Soy Braised Lotus Root

adapted from Korean Bapsang

My family was first introduced to lotus root at a Korean restaurant in Philadelphia's Chinatown. I knew what it was from watching the cooking shows but had never tried it. We liked it so much I sought out some recipes and adapted them to our lifestyle.

Makes 4-6 servings                                                           1 WW points / serving

1 lb. lotus root, peeled, sliced 1/4 inch thick

1 Tbsp. white wine vinegar
1 cup water
1/4 cup soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp sugar substitute
1 Tbsp. olive oil
1/2 tsp. toasted sesame seeds, for garnish

1. Place the lotus root in a pot and cover with water and the white vinegar.. Bring to a boil and cook for 15 minutes.
2. Drain and return to the pot. Add the water, soy sauce, rice wine vinegar, sugar substitute and oil.
3. Bring to a boil and cook until the liquid is reduced to about 1/4 cup, about 20 minutes. Stir occasionally to coat all the lotus root pieces.
4. Sprinkle with sesame seeds before serving.

Enjoy!

Chinese BBQ Pork

Chinese BBQ Pork

adapted from Sara's Weeknight Meals

This tastes like the pork I could get at Asian restaurants when I lived in Massachusetts but without all the red food coloring. Since moving to Central Pennsylvania, I can not find it at anywhere.

According to Marion's Kitchen, "[t]he difference between light soy sauce and dark soy sauce is mainly what they are used for. Light soy sauce is saltier and used more for flavour, and dark soy sauce is generally thicker, less salty and slightly sweeter than light soy sauce, so ideal for adding colour."

If the pork is getting too charred while broiling, cover it with a piece of foil.

Makes 4 servings                                                              6 WW points / serving

1 lb. boneless pork butt, well trimmed, cut in half lengthwise

1 Tbsp. sugar substitute

1 Tbsp. light soy sauce

1 Tbsp. dark soy sauce

1 Tbsp. hoisin sauce

1 Tbsp dry sherry

1 Tbsp. black bean sauce

1 tsp. sesame oil

1/8 tsp white ground pepper

1 tsp. honey

Cooking spray

Combine all of the ingredients except the pork into a storage container that will accommodate the pork.

Add the pork turning to coat; Cover and refrigerate over night.

Preheat the broiler.

Line a roasting pan with foil for easier clean up.

Place a rack coated with cooking spray on top of of the prepared pan; add about 1/4 inch of water to the pan.

Remove the roast from the marinade; microwave the remaining marinade for about a minute to kill off any microbes that me be contained within.

Place the pork on the prepared rack; place in over; The pork should be about 4 inches from heat element.

Broil until the pork is beginning to char, about 8 minutes; turn the pork.

Brush with reserved heated marinade; Continuing cooking about another 8 minutes until an instant read thermometer registers 155F.

Remove the pork to a cutting board; Cover and let rest 10 minutes.

Cut the pork thinly, about 1/4 inch think, prior to serving.

Enjoy!

Skinnier Vegetable Ramen

Skinnier Vegetable Ramen

adapted from Taste of Home

I love ramen but with trying to follow the WW lifestyle I needed to lighten it up a little. By adding a bunch of vegetables it fills you up without needing all of the noodles. If I was not trying to lighten up the recipe I would not add the extra steps of draining and cooking the noodles. I would have just kept throwing things into the pot. But..... we are trying to be good. 

Fresh ramen has less fat than the dried packages because part of the drying process involves frying. If you use the dried version the point count goes up to 5.

Makes 2 servings with extra noodles                                    3 WW point / serving

1 package (3 ounces) fresh ramen noodles 
2 cups Homemade chicken stock or canned broth

2 Tbsp. shredded carrots
2 Tbsp. shredded cabbage
1 Tbsp  slivered radishes, 
1/2 large fresh mushroom, chopped
1 tsp soy sauce
1/2 tsp. sambal oelek
1 tsp. sliced scallion

1. Divide the carrot, cabbage, radish and mushroom between 2 soup bowls; set aside
2. Cook the ramen in the chicken stock according to package directions.
3. Strain the noodles reserving the broth; Rinse the noodles to stop cooking.
4. Place 1 1/2 oz of noodles in each bowl; reserve the remaining noodles for another use.
5. Add the soy sauce and sambal to the broth; Adjust seasoning to taste.
6. Bring the stock back to a boil so it can soften the vegetables in the bowls; Divide the hot stock between the bowls
7. Top with scallions before serving.

Enjoy!

Gochujang Shrimp Cocktail

Gochujang Shrimp Cocktail

adapted from Food Network

Gochujang is a fermented red chili paste that has a savory, sweet, and spicy taste that is popular in Korean cooking.

I love shrimp cocktail but my husband would never order or request it. He will eat it if it is in front of him but it is not one of his favorites. This one however he said he would request again and even wanted to save the sauce to use on chicken. He said it was better than ketchup and that's saying something. He puts ketchup on everything.

Makes 2 servings with leftover sauce                                     1 WW point / Tbsp.

1/4 cup ketchup

1 Tbsp. Gochujang

1 1/2 tsp mayonnaise

1 tsp. rice vinegar

1/2 tsp. soy sauce

1/2 tsp. sesame oil

1/2 tsp. sugar substitute

3/4 tsp wasabi paste

3/4 tsp. water

1/2 lb. poached shrimp or purchased cooked shrimp

1. Whisk together the ketchup, Gochujang, mayonnaise, vinegar, soy sauce, sesame oil and sugar substitute in a bowl.
2. In a separate small bowl mix together the wasabi powder to form a paste; Add to the ketchup mixture.
3. Serve with the poached shrimp.

Enjoy!

Sesame Chicken Noodle Soup

Sesame Chicken Noodle Soup

Adapted from Ian Knauer recipe 2014

Update: Received Honorable Mention - 4th Place in The Soup Cook Off

This is a family favorite that I adapted from an Ian Knauer recipe from 2014 which I think was in Food & Wine but I can no longer find the link on the website. I created this adaptation after I attended The Soup Cook Off and loved an Asian soup that was in the competition.

This soup is on the spicy side. For the competition this year I am toning down the spice by adding less ginger syrup that what I add for my family.

I prefer to cook pasta separate from the soup so if there are leftovers it will not absorb too much of the broth and become soggy.

Makes 12 servings

2 lbs. boneless, skinless chicken thighs, cut into bite size pieces
3 Tbsp. + 3 Tbsp soy sauce, separated
1 Tbsp. minced ginger
2 garlic cloves
1 Tbsp. red wine vinegar
1 Tbsp sriracha or your favorite chile sauce
1 1/2 tsp sugar
¼ tsp Kosher salt
¼ tsp Freshly ground black pepper
2 Tbsp extra virgin olive oil
8 cups Homemade chicken stock or canned broth
2 Tbsp DaVinci Ginger syrup™ to taste
2 (3 oz) packages ramen noodles
2 scallions, sliced

1. In a bowl, whisk together the 3 Tbsp soy sauce, ginger, garlic, vinegar, sriracha, sugar, salt and pepper; add the chicken; set aside.
2. Bring a pot of water to a boil; add the ramen and cook until tender; 3-4 minutes.
3. In a large pot, heat the oil over medium-high heat; add the oil.
4. When the oil is hot add the chicken along with the marinade and cook until cooked through, about 8-10 minutes.
5. Stir in the stock, 6 Tbsp soy sauce and ginger syrup.
6. To serve add ramen to a bowl, ladle in soup and top with scallions.

Enjoy!

Note: If you do not want to buy a bottle of ginger syrup to try the recipe, you can make your own. 

Asian Style Spicy Green Beans

Asian Style Spicy Green Beans

adapted frim Bon Appetit, March 1998

The mildly spicy sauce on the beans would make them a great accompaniment  for any Asian flavored dish.

1/4 lb. steamed green beans, drained well.
1/2 tsp. toasted sesame seeds
1 Tbsp. hoisin sauce
1/2 Tbsp. soy sauce
3/4 tsp. chili-garlic paste
1 scallion, chopped

1. Heat a small skillet over medium heat.
2. Combine water and cornstarch in small bowl, until dissolved; set aside
3. Add hoisin sauce, soy sauce and chili-garlic paste to the skillet.
4. Add the green beans to the skillet; toss to coat.
5. Cook until the beans are heated through and the sauce thickens, about 2 minutes.
6. Toss in the scallions.
7. Sprinkle with sesame seeds prior to 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!

Fat-Free Gravy

Fat-Free Gravy

adapted from BettyCrocker.com

This gravy does NOT use a roux which has a high fat content.

Served with Cran-Turkey Meatballs & Roasted Cauliflower Mashed Potatoes

1 cup homemade chicken stock or reduced sodium canned broth
1/2 small onion, coarsely chopped
1/2 medium carrot, coarsely chopped
1/2 stalk celery, coarsely chopped
1/4 cup cold water
1/2 tsp. soy sauce
2 Tbsp. flour
Dash poultry seasoning, if desired

1. In a saucepan, heat stock, onion, carrot and celery to boiling; reduce heat. Cover; simmer 15 minutes. 
2. Pour stock through strainer, pressing vegetables lightly to extract juice. Return broth to saucepan; discard vegetables.
3. In small bowl, stir water, soy sauce, flour and poultry seasoning with wire whisk until smooth. 
4. Gradually stir flour mixture into broth in the saucepan. 
5. Heat to boiling. Cook about 1 minute, stirring constantly, until thick and bubbly.
6. Serve with chicken or turkey.

Enjoy!