Weight Watcher's Chinese Recipes

MMMMMmmmmm.... Chinese is one of my FAVORITES!!! 

NOT that it's all  that GOOD FOR YOU... It's HIGH in MSG and not so great for someone watching their calories and fat... UNLESS... you make it yourself and use recipes from Weight Watcher's!!

General Tso's Chicken

1.5 lb boneless skinless chicken breast, cut into 1-inch pieces
1.5 tbsp cornstarch
3/4 cup stir-fry sauce (purchased or recipe below)
2-3 cups of your choice of veggies -- I used broccoli florets and shredded carrots
1-2 tsp. dark sesame oil

3 scallions, chopped
soy sauce to taste

Stir Fry Sauce:

1 tbsp. canola oil
1 tsp ginger paste
1 tbsp minced garlic

Adapted from Weight Watchers Take-Out Tonight: 150+ Restaurant Favorites to Make at Home
Serves 4-5 people

Take the chicken pieces and add to 1 tbsp. cornstarch and 3 tbsp. of the stir-fry sauce, mixing thoroughly and letting chicken marinate for at least 5 minutes.

Combine the remaining stir-fry sauce, cornstarch, sesame oil, and soy sauce in a separate bowl and set aside.

Heat a large nonstick pan over medium-high heat. Add oil, once heated add ginger, garlic, and scallions. Cook for a minute or so, then add the chicken and marinade and stir-fry for a couple minutes, until the chicken begins to brown. Add the vegetables and stir-fry until crisp-tender. Now add the sauce ingredients and stir-fry as the mixture comes to a boil and thickens, about 1-2 minutes. Make sure chicken is cooked through!

Veggie Lo Mein

8 oz. angel hair or vermicelli pasta, broken in half
1 tbsp canola oil
1 tbsp minced garlic
1-2 tsp ginger paste
3 scallions, chopped
approx. 2 tbsp soy sauce (more if needed)
1 tbsp oyster sauce  (I use soy... I'm allergic to seafood)
1 tbsp teriyaki sauce (optional)
3 cups veggies -- I used frozen Japanese blend veggies and fresh coleslaw mix
2 tsp dark sesame oil
1 tsp cornstarch

Boil water for pasta. While this is going on, heat the oil in a large nonstick pan. Then add garlic, ginger, and scallions and stir fry for a minute or so. Add the veggies and stir fry for a minute. Add sauces and keep stir-frying until veggies are crisp tender. Set aside.

Cook the pasta, and drain. Reheat the pan with veggies and add the pasta, making sure to combine all ingredients thoroughly. Taste and adjust seasonings as needed.

Take the cornstarch in a small bowl and add water until you get a slurry. Add this to the pan and stir to coat and heat through. Add the sesame oil at the very end and toss.

Serves 4-5 people

1. All measurements are approximate, adjust for your personal preference
2. Disclaimer: These images are from the internet and not mine.  ;p
3. I was inspired to try this and got these recipes from One Bite at a Time

Traditional Florida Key Lime Pie

This post is dedicated to T from You Asked For It in response to this post! Just wanted to help a gal out!! ;D

This is an awesome recipe I got from June's Princess Captain's Circle Newsletter:

A Taste of Princess^® — Recipe of the Month

Many Princess cruises depart from sunny Florida, and our traditional Key Lime Pie brings the sunshine directly to your table. Simple to prepare, beautiful to serve and wonderfully light and delicious, Princess chefs take great pride in serving this fresh pie to passengers and we know you’ll delight in sharing it with friends at home. 

Traditional Florida Key Lime Pie 

Ingredients:
Crust:
1 ½ cups graham cracker crumbs
2 tbsp sugar
4 tbsp melted butter
Filling:
14 oz. sweetened condensed milk
3 egg yolks
½ cup key lime juice
Whipped cream
2 tsp lime zest

For Crust: Preheat oven to 350°. In a medium bowl, mix graham cracker crumbs and sugar. Add melted butter and mix well. Press graham cracker crumb mixture evenly over bottom and sides of a 9" pie pan. Bake for about 10 minutes until crust just starts to darken slightly. Remove from oven and set aside.

For Filling: Pour sweetened condensed milk in a mixing bowl. Add egg yolks one at a time, mixing after each addition. Slowly add the key lime juice while mixing. Pour mixture into baked pie crust. Bake for about 15 minutes until filling is set in the center. 

To serve, spread top of pie with whipped cream and sprinkle with lime zest. 

If green color is desired, add 1-2 drops of green food coloring to filling before baking. 

Serves 6

Chocolate Gooey Butter Cookies by Paula Deen

I made these for our BIG family gathering yesterday. They are easy AND delicious!!

For those of you looking for a HEALTHY recipe... Paula Deen's are not your best option. Note the BUTTER and CREAM CHEESE... that you don't taste, but they doe make a marvelous cookie that doesn't go hard on you!! I know, you may imagine your arteries clogging as you down these scrumptious morsels of yumminess... but I didn't notice... or mind... ;p  oh, and to make sure we had plenty, I doubled the batch!!

Ingredients

• 1 (8-ounce) brick cream cheese, room temperature
• 1 stick butter, at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 (18-ounce) box moist chocolate cake mix
• Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

You can find this recipe and more at FoodNetwork.com

Easy Asian Cabbage Salad

Prep Time: 20 min
Total Time: 20 min
Makes: 8

1	package (3 oz) oriental-flavor ramen noodle soup mix
4	cups coleslaw mix (from 16 oz bag)
1	cup shredded carrots (1 1/2 medium)
1/3	cup chopped fresh cilantro
5	green onions, sliced (1/3 cup)
2/3	cup Asian sesame with ginger dressing
1/2	cup chopped peanuts 1. In large bowl, place noodles from soup mix; break into small pieces. Discard seasoning packet or reserve for another use. 2. Add coleslaw mix, carrots, cilantro, onions and dressing; toss to mix. Sprinkle with peanuts. High Altitude (3500-6500 ft): No change. Nutrition Information: 1 Serving: Calories 170 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2g, Trans Fat 0g);Cholesterol 0mg; Sodium 320mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 7g); Protein4g Percent Daily Value*: Vitamin A 50%; Vitamin C 25%; Calcium 4%; Iron 4% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet. This recipe comes from BettyCrocker.com ****************************************************** I made this as one of the dishes I prepared for the 32 members of our family. I quadrupled the batch and have half left for tomorrow's barbecue.  ;D   Just when I personally decided the cilantro was overpowering and I would cut it down next time, I had 3 people tell that's what they loved about it so much. Life is STRANGE! LOL! I also used slivered almonds instead of chopped peanuts.

"Vince's" Spaghetti Sauce

Vince's is my hubby's FAVORITE Italian restaurant where he grew up in Ontario, CA! We now live in UT and it's a bit far to run to CA for him to get his favorite MEAT SAUCE from Vince's! But you better believe that is one of our stops most every trip we go through! When we lived in Riverside, This recipe was printed in the Press Enterprise. (The local paper) Of COURSE we HAD to clip and save that BABY!! THIS is the ONLY sauce hubby wants with his spaghetti. We even do the fresh Parmesan cheese and garlic bread to go with it. I wouldn't say it's exactly the same, but it's REALLY DARN GOOD!!! OH!! I ADD MUSHROOM!!! We LOVE it with MUSHROOM!!  ;D

“VINCE'S” SPAGHETTI MEAT SAUCE

2 tablespoons olive oil

2 cloves garlic, minced

1 large onion, chopped

1 small can tomato paste

2 large cans tomatoes in puree

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon basil

2 tablespoons sugar

1 pound ground round beef

1/4 teaspoon oregano

Cook the garlic and onion in the olive oil for a few minutes. Add the tomato paste and equal amount of water; simmer for a few minutes. Add the tomatoes in puree that has been broken up. Add salt, pepper, basil and sugar and simmer a few minutes.

Brown meat with the oregano; drain and add to tomato sauce. Continue simmering for 1 1/2 to 2 hours.

Nutrition Facts Spaghetti Meat Sauce
10 Servings
Amount Per Serving
Calories		140.1
Total Fat		7.9 g
	Saturated Fat	2.4 g
	Polyunsaturated Fat	0.5 g
	Monounsaturated Fat	4.2 g
Cholesterol		27.2 mg
Sodium		441.0 mg
Potassium		368.6 mg
Total Carbohydrate		8.8 g
	Dietary Fiber	1.4 g
	Sugars	5.6 g
Protein		9.1 g

Vitamin A	6.2 %
Vitamin B-12	12.3 %
Vitamin B-6	9.4 %
Vitamin C	13.9 %
Vitamin D	0.0 %
Vitamin E	6.0 %
Calcium	2.6 %
Copper	6.3 %
Folate	2.7 %
Iron	9.3 %
Magnesium	5.0 %
Manganese	6.1 %
Niacin	12.0 %
Pantothenic Acid	2.1 %
Phosphorus	7.9 %
Riboflavin	6.9 %
Selenium	11.8 %
Thiamin	3.5 %
Zinc	12.6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

ORIENTAL ALMOND SALAD

1 bag shredded cabbage OR
1 head cabbage, shredded fine
2 pkg. Ramen soup noodles, chicken flavor
1/4 c. sunflower seeds
1/2 c. roasted slivered almonds

Combine cabbage, dry noodles, almonds, and sunflower seeds in large bowl.


~DRESSING:

1/4 c. vegetable oil
3 tbsp. vinegar
1 tbsp. sugar
Seasoning packet from noodle package

Mix all ingredients together and shake. Refrigerate at least 1 hour.Just before serving pour dressing on salad and toss. Do not add dressing until salad is to be served; it will wilt.
Variations: Add diced chicken for a heartier meal; add mandarin orange for sweetness; use Ramen oriental seasoning instead of chicken.

• This recipe comes from Cooks.com

Dijon-Deviled Eggs

Deviled Eggs

D. Rattray

These deviled eggs are always a hit.

Ingredients:

• 6 hard-boiled eggs
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 green onion, very thinly sliced (slice little of green separate white)
• a few leaves of fresh flat-leaf parsley, finely chopped, oprional
• freshly ground black pepper
• salt to taste
• paprika, optional

• 
  

  Preparation:

Halve or quarter eggs; scoop yolks into a small bowl. Mash well; 

add mayonnaise and Dijon until desired consistency is reached. 

Stir in white part of sliced onion and most of the chopped parsley. 

Taste and add salt and pepper to taste. Using a small teaspoon or 

pastry bag, fill egg white halves or quarters. Sprinkle with sliced 

green onion and remaining parsley. Sprinkle with a little pepper 

and/or paprika, if desired. 

Makes 12 halves, 24 quarters. Recipe can be doubled.

This recipe came from About.com: Southern Food

Classic Potato Salad

ingredients

• 2  pounds  potatoes (6 medium)
• 1/4  teaspoon  salt
• 1-1/4  cups  mayonnaise or salad dressing
• 1  tablespoon  yellowmustard
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  cup  thinly sliced celery (2 stalks)
• 1/3  cup  chopped onion (1 small)
• 1/2  cup  chopped sweet or dill pickles or sweet or dill pickle relish
• 6    Hard-Cooked Eggs, coarsely chopped (page 228)
•     Lettuce leaves (optional)
•     Paprika (optional)

directions

1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until just tender. Drain well; cool slightly. Peel and cube the potatoes.

2. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper.

3. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours.

4. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.

5. Makes 12 side-dish servings

nutrition facts

• Calories 277, 
• Total Fat (g) 21, 
• Saturated Fat (g) 4, 
• Monounsaturated Fat (g) 6,
• Polyunsaturated Fat (g) 10, 
• Cholesterol (mg) 120, 
• Sodium (mg) 337, 
• Carbohydrate (g) 18, 
• Total Sugar (g) 1, 
• Fiber (g) 2, 
• Protein (g) 5, 
• Vitamin A (DV%) 0, 
• Vitamin C (DV%) 17, 
• Calcium (DV%) 3, 
• Iron (DV%) 4, 
• Starch (d.e.) 1, 
• Fat (d.e.) 4, 
• Percent Daily Values are based on a 2,000 calorie diet

This recipe is from Better Homes and Gardens  They have TONS of AWESOME RECIPES!!