Baked Egg Boats
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Asian Peanut Noodles with Chicken
Adapted from Family Favorite Recipes
Gina’s Weight Watcher Recipes
Servings: 6 • Serving Size: 1/6th of recipe• Old Points: 6 pts• Points+: 8 pts
Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g
Light Peanut Sauce:
- 14.5 oz fat free chicken broth (vegetarians use vegetable broth)
- 5 tbsp better’n peanut butter
- 1 tbsp Sriracha
chili sauce
- 2 tbsp honey
- 2 tbsp soy sauce (use Tamari for gluten free)
- 1 tbsp freshly grated ginger
- 2 cloves garlic, minced
- 16 oz chicken breast, cut into thin strips
- salt and pepper (to taste)
- 1 tbsp Sriracha
chili sauce (more or less to taste)
- juice of 1/2 lime
- 5 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce (use Tamari for gluten free)
- 1/2 tbsp sesame oil
- 8 oz rice noodles
- 3/4 cup green onion, chopped
- 1 1/4 cups shredded carrots
- 1 1/4 cups cup shredded broccoli slaw
- 1 cup bean bean sprouts
- 2 tbsp chopped peanuts
- 1 lime, sliced
- cilantro for garnish (optional)
For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.
Boil water for the noodles cook pasta according to package instructions.
Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.
Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don’t push them aside!) and garnish with cilantro and lime wedges.
Angus beef hot dogs, boiled in beer, wrapped in bacon, tucked into JD bbq sauce drenched buns smothered with cheese and stacked on top of sweet potatoes with hot mango chutney, pineapple, brown sugar bbq sauce and mini marshmallows, then baked for 25 minutes at 350.
Tortilla and Black Bean Pie
- 4 (10-inch) whole-wheat flour tortillas
- 1 Tablespoon canola oil
- 1 large onion, diced
- 1 jalapeno chile, seeded and diced
- 2 cloves garlic, minced
- 1 chipotle chile in adobo sauce, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chile powder
- kosher salt and freshly ground peppe
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (10-ounce) bag frozen corn
- 1 12-ounce beer, or 1 1/2 cups chicken broth
- 4 scallions, thinly sliced, plus more for garnish
- 1/2 cup cilantro, coarsely chopped, plus more for garnish
- 8 ounces cheese, shredded (I used a combo of cheddar and pepperjack)
- salsa and sour cream, for serving
Preheat the oven to 400.
Using the bottom of the pan as a guide, use a paring knife to trim the edges of the tortillas so that they fit in a 9-inch springform pan.
Heat the oil in a large skillet set over medium heat. Saute the onion and jalapeno until soft, 5-10 minutes. Add the garlic, chipotle, cumin, chile powder, salt and pepper, and cook until fragrant, about 30 seconds.
Add the beans and beer to the skillet, and bring to a boil. Reduce heat and simmer until most of the liquid has evaporated, 8-10 minutes. Mix in the corn, scallions, and cilantro, and remove from heat.
Lay one of the tortillas across the bottom of the springform pan. Layer with 1/4 of the beans, and sprinkle with cheese. Repeat 3 times, finishing with beans and cheese. Bake until cheese is melted and the mixture is heated through, about 20-25 minutes.
Remove from oven and unmold the pie. Garnish with remaining scallions and cilantro, and serve with sour cream.
- 8 ounces Parmigiano Reggiano Cheese, broken into 1-inch chunks
- 8 ounces Asiago cheese, broken into 1-inch chunks
- 3 cloves garlic, chopped
- 1 teaspoon red pepper flakes
- 2 Tablespoons chopped fresh basil
- 2 Tablespoons chopped green onions
- 1/2 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
- In the bowl of a food processor, combine the cheeses, garlic and red pepper flakes and pulse to break the cheese into small pieces. Scrape down the sides of the bowl with a rubber spatula and pulse again.
- Add the basil, green onions, black pepper, and olive oil and pulse to combine. Transfer the salsa to an airtight container and refrigerate for up to one week. Bring to room temperature before serving.
Chicken Teriyaki
slightly adapted from the wonderful Nigella Kitchen
2 tablespoons sake
¼ cup mirin (sweet Japanese Rice wine)
¼ cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
4 spring onions, white part only, sliced
splash of sesame oil
800g (1¾ pounds) chicken thigh fillets (no skin or bones), cut into bite-sized pieces
½ tablespoon neutral vegetable oil
freshly ground black pepper
handful of parsley leaves, chopped
rice, to serve
In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce. Leave for 15-20 minutes.
Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.
Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.
Stir in with freshly ground black pepper and the parsley. Serve immediately with rice.
Serves 4-6
