Quinoa Salad with Spicy Peanut Dressing

A reader sent me a link to this recipe, thinking I might like it. I'm glad she did, because it was great! The original recipe can be found here. I made a few modifications, so I'll post those below. It sounds like a strange combination of ingredients, but it worked really well together.

Not the prettiest dish, but it tastes good!

Quinoa Salad with Spicy Peanut Dressing
(modified to make 1 serving)

1/4 cup quinoa, rinsed
1/2 cup water
1/2 cup coleslaw mix (just plain shredded green cabbage and carrots)
3-4 slices of cucumber, julienned

For the sauce:
1.5 Tbsp. smooth natural peanut butter
1.5 Tbsp. rice vinegar
1 tsp. honey
1 Tbsp. soy sauce
1/4 tsp. red pepper flakes

Bring the water to a boil in a small sauce pan, and add the quinoa. Cover and reduce heat to a simmer until water is absorbed (about 10 minutes).

Meanwhile, combine the ingredients for the sauce in a small bowl until smooth. Add the coleslaw mix and cucumber, and toss to coat. When the quinoa is done cooking, add it to the bowl and toss again until everything is coated.  Makes 1 serving

read more "Quinoa Salad with Spicy Peanut Dressing"

Sweet & Sour Chicken

This is my very healthy sweet and sour chicken recipe. You could also make this with pork.

2 tsp. olive oil
1 pound boneless, skinless chicken breasts
About 20-30 baby carrots (sliced), or a few large carrots
1 large onion
1 large green bell pepper
1 clove garlic or 1 tsp. jarred minced garlic
1 tsp. minced ginger (fresh or jarred, I always use jarred because that's what I keep on hand)
1 can (about 15 oz) pineapple tidbits, drained (reserve juice)
2 Tbsp. rice vinegar (you could use white vinegar if you don't have the rice vinegar)
1 Tbsp. soy sauce
1 Tbsp. packed brown sugar
2 Tbsp. cold water
2 Tbsp. corn starch
Cooked rice, for serving  <---I always start cooking this first, and then right when it's done cooking, I'm finished with the chicken

Heat a large skillet over medium to medium high heat, and and add oil. Slice the carrot and add it to the skillet. Chop the onion and green pepper and add that (if you like your green pepper crispier, then add it later--but I like mine to be pretty soft).

While those are cooking, chop the chicken into bite-size pieces and add them to the skillet. Add the garlic and ginger. Cook until the chicken is done, stirring frequently. Add enough water to the pineapple juice to make 1 cup of liquid, and add that to the skillet. Bring to a boil, and then add the soy sauce, vinegar, and brown sugar. Add the pineapple tidbits. Stir well to comine. Put the 2 Tbsp. water in a small bowl and stir in the corn starch until it's dissolved. Then add the cornstarch mixture to the skillet, stirring well. The sauce will get very thick. Serve over rice.

read more "Sweet & Sour Chicken"

Vegetarian Fried Rice

I used to hate sesame oil. I still gag when I smell it straight out of the bottle. However, it goes really nicely in this dish.  This is meatless, which you know makes me happy!

2 tsp. sesame oil
1/2 tsp. ginger
1/2 tsp. minced garlic
1 carrot, peeled and shredded
1 small green pepper, chopped
4 oz. mushrooms, sliced (or 1 can, drained)
4 servings cooked brown rice
1 cup frozen peas
3 Tbsp. reduced sodium soy sauce
2 eggs, beaten (omit eggs to make it vegan)
black pepper to taste

In a large skillet, cook the carrots, green pepper, mushrooms, ginger, and garlic in the oil for a couple of minutes. Add the rice, peas, and soy sauce and combine. Push rice mixture to side of skillet, and cook eggs in other side. Mix the eggs into the rice mixture.

read more "Vegetarian Fried Rice"

General Tso's Chicken

Just about every Weight Watchers recipe I've ever tried I've found to be gross. And really deceiving. But THIS--THIS is fabulous!  My husband and I absolutely LOVE this dish, and I make a non-spicy version for the kids.

General Tso's Chicken

1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
3/4 cup chicken broth
1 1/2 Tbsp. cornstarch
2 Tbsp. sugar
2 Tbsp. reduced sodium soy sauce
1 Tbsp. seasoned rice vinegar
1 tsp. crushed ginger
2 tsp. peanut oil
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
4 servings cooked brown rice

In a large skillet over medium heat, brown chicken in oil. Add garlic and crushed red pepper (if you want to make a less-spicy version for the kids, hold off on the pepper). In a separate bowl, combine the chicken broth, cornstarch, sugar, soy sauce, vinegar, and ginger. Pour over chicken and bring just to a boil. (Remove the kids portions here, and then add the pepper if you want). Reduce heat and simmer. Serve over rice.

Serves 4.

Nutrition info NOT including the rice

read more "General Tso's Chicken"