MIDWEEK MINUTES January 25, 2014
Midweek
Minutes
January 25,
2014
Hello,
Winners!
It’s going to
be the year of the Horse! Friday, the last day of January, marks the beginning
of the new Chinese year. It’s also the beginning of a new month of more
celebrations. Let’s start with the Super Bowl and Ground Hog Day...then we have
the Winter Olympics... and Valentine’s Day...on and on.
The Wood Horse year is a time of fast victories,
unexpected adventure, and surprising romance. Energy is high and production is
rewarded. Decisive action, not procrastination, brings
victory.
What does that mean for you this year? Well,
I don’t about the romance part, but you know, it’s that ACTION that’s going to
get you to your weight management goal...your VICTORY! No more just thinking
about losing weight and keeping it off...NOW is the year to DO IT! Production
wass rewarded this week...lots of 4-week key chains were given! Who knew that 4
weeks of the news year could go by so fast, and look what YOU spent your time
doing! Getting HEALTHIER and FITTER!
Have you been procrastinating by
getting to a meeting? Well, the Chinese New Year is ANOTHER NEW YEAR...so, are
you ready to take charge of your future NOW? I know you can do it! We can ALL
do it this year with Weight Watchers! I heard a great saying
today...
If
you are sick and tired of starting over, stop giving up!
I LOVE that!
I am so excited to hear from members in the meeting room that this is a
lifestyle change, and they are not giving up no matter what!
Leader
Silvana said in an email to her members, “Success Secret #3 is all
about staying focused on the here and now! “One Step at a Time” means that we’ll
take our ultimate goal and break it down into small, do-able steps that
ultimately will set us up for long term success! We know that nothing builds
success like success, so, what have you accomplished lately? What have you done
better this week? What struggles have you faced and how have you persevered?
Persistence not Perfection is our motto this week! Every time you feel
like you just “CAN’T” do “it” any more…remember the one thing that you CAN do
and that you WILL do, and do that instead!
Judging from
the meeting attendance and the positive feedback from January, this IS going to
be YOUR year if you want it. Do you want it? Stick around another 4 weeks and
see what happens!
Gong Hee Fot Choy!
See you in the meeting room!
–Zig
PS: Superior members...your
potluck week is this week...bring your dish with a recipe for all to copy or
share! It’s supposed to be cold, but WHO CARES!?!?!
These Members are
galloping into their futures!
Total
Losses
Superior: –18.4
lbs
Hastings Saturday
Morning: –18 lbs.
5 lb.
star
Cathy J. ( H
)
10 lb.
star
Brandy C. ( H
)
Amy S. ( H
)
BIG
LOSER
Pam Wr. ( S
)
Brandy C. (
H )
Success Secret #3: Fine Your Focus Here and
Now
Discover how focusing on your plate now helps you succeed in the
long run.
To get
through the day, many of us have become expert multi-taskers juggling personal,
family and work responsibilities. Unfortunately, this means that we're often
performing double duty at mealtimes, too. We grab (and devour) breakfast while
commuting to the office; squeeze in a quick lunch while working at our desks;
and wolf down dinner while watching TV with the family. This pattern of speed
eating can cause us to overeat. However, focusing on what's on your plate is a
simple, yet powerful way to help you stay on track. We like to call it the
"one-meal-at-a-time" approach.
Make food the focus
Think about your last couple of meals. Were you doing anything else while eating? Activities, like texting or checking in with social networks, for example, might have become such a regular part of your daily routine that you may not notice they’re actually imposing on your eating habits. But they are! Putting on the brakes and focusing only on your food can actually help you enjoy your meals more and eat less as a result. There's even research to back it up: One study found that people ate 10 percent fewer calories when they dialed down their pace than when they scarfed down their food!
In your meeting this week, your Leader and fellow members will share simple strategies you can use to slow down and eat more mindfully. You'll also learn how Simple Start helps you quickly zero in on healthy meals and snacks! In the meantime, we’ve gathered ideas you can try right now. Pick one or two that seem doable and consider sharing your results with the group next week.
Tips to help you decelerate when dining
Make food the focus
Think about your last couple of meals. Were you doing anything else while eating? Activities, like texting or checking in with social networks, for example, might have become such a regular part of your daily routine that you may not notice they’re actually imposing on your eating habits. But they are! Putting on the brakes and focusing only on your food can actually help you enjoy your meals more and eat less as a result. There's even research to back it up: One study found that people ate 10 percent fewer calories when they dialed down their pace than when they scarfed down their food!
In your meeting this week, your Leader and fellow members will share simple strategies you can use to slow down and eat more mindfully. You'll also learn how Simple Start helps you quickly zero in on healthy meals and snacks! In the meantime, we’ve gathered ideas you can try right now. Pick one or two that seem doable and consider sharing your results with the group next week.
Tips to help you decelerate when dining
- Pay attention to food choices. When we’re in a hurry, we might just grab whatever's convenient. Planning meals ahead of time eliminates some of this last-minute temptation. That's why we created the Simple Start meals!
- Eat frequently. Don't let more than four hours go by between meals, so you aren't famished when you sit down to eat.
- Take a quiet moment. Before you dig in, stop to reflect on your mood. A little mini-meditation before a meal can help keep emotional eating in check.
- Take it all in. Engage all your senses. How does the food look and smell? Anticipate that first taste and really savor each mouthful as you go.
- Downsize your bites.. The meal shouldn’t be a race to the finish line. Take smaller bites, put your fork down in between, chew each one thoroughly (fiber-rich foods like apples and broccoli take longer to chew) and take a sip of water before raising your fork again.
- Avoid social sidetracks. Dining out with family and friends is one of life’s pleasures. Distracting conversations however, can cause you to lose track of what and how much you’re eating so keep checking in with your plate (and your appetite). Also try to limit time you spend around food pushers. Following Simple Start? We suggest you give yourself a break from dealing with dining out distractions and temptations for two weeks, or until you're more comfortable with the Plan.
- Do a quick check-in. If you're following the PointsPlus® plan — because tracking is your thing and its working wonders for you — keep on tracking! Mobile, online or your 3-Month Tracker — use whichever tool works best for you. You might also try jotting down how you're feeling at the time (satisfied, hungry, anxious, preoccupied).
- Reflect on what you would do differently next time. How could you better prepare? Check out your Spaces tool for more quick and simple tips.
Success Secret #3 is all about focusing on the tiny steps that will help get you to your weight-loss goals. And following Simple Start and attending meetings regularly for your first four weeks can help you get into this one-step-at-a-time mindset. Remember, if you attend your meeting for four out of five weeks, you’re eligible to receive a cool key ring to recognize your commitment! (Speak to your Leader or Receptionist for more info).
Our 3rd Success Secret
Topic was all about small steps
toward success. Watch a great video from Dr. Gary Foster in which he
discusses this topic!
Here’s the
address.
Fortune Cookie
Say “Better Hurry!”...ONLY 2 weeks left for this great deal
!!!
1 Free Week of Monthly Pass: 12/22/13
- 2/1/14.
AND
Join For Free: Now through
3/22/14
Chinese Buffet
Whether you go to a Chinese buffet on a regular basis or just once
in a while, odds are your dining companions are people who want to get their
money’s worth. And that’s a dangerous trap to fall into. Don’t follow their
example! Visit the interactive CHEAT SHEETS on www.weightwatchers.com before you hit
any restaurant!
BAD WEATHER: If there will be a meeting cancellation due to SNOW, etc.,
please stay tuned to NTV or KHAS-TV. I will call them to announce a meeting
cancellation by 3 P.M. for Superior...and as early as I can (or the night
before) for Hastings Saturday morning meetings. You can also log on to their
websites where they have weather closings.
You
can also call the Weight Watchers' 800 number to find out if we are having a
meeting.
1-800-651-6000.
Chinese New Year with Grace
Young
The author and Chinese food authority offers three authentic
recipes for this holiday, plus her best tips for healthy cooking and
eating.
You know
how you feel before Thanksgiving? The planning and cooking, the cleaning and
polishing, the anticipation of seeing everyone and the worry that you can't
possibly get it all done? Grace Young says that's how she feels before Chinese
New Year, which in 2014 falls on January 31. Young is the author of three
prize-winning cookbooks, Stir Frying to the Sky's Edge, The Wisdom of
the Chinese Kitchen and The Breath of a Wok. But this time of year
she becomes a dutiful daughter, returning to San Francisco to help her mother
and family celebrate the Lunar New Year, the most important holiday of the
Chinese calendar. We talked to her as she was getting ready to
go.
WW:
Why is New Year such an important holiday?
GY: First, because it's a time for the family to be together: for the Chinese, it's the equivalent of Thanksgiving, when we travel long distances to be home for the holiday. And also because in the lunar calendar it's the start of spring and, therefore, a time of new beginnings. The Chinese believe that the New Year is a time when you can change your luck. If you've had a bad year, you can make the next one better.
GY: First, because it's a time for the family to be together: for the Chinese, it's the equivalent of Thanksgiving, when we travel long distances to be home for the holiday. And also because in the lunar calendar it's the start of spring and, therefore, a time of new beginnings. The Chinese believe that the New Year is a time when you can change your luck. If you've had a bad year, you can make the next one better.
How
do you do that?
Everything you do in the 15 days of the holiday is supposed to set the tone for the coming year. It starts with having a positive and optimistic attitude and exchanging good-luck presents of money in red envelopes. There are a million rules that are a mix of custom and superstition, though they're probably less observed than they were when I was growing up, and was warned not to wash my hair in case I washed away my good luck.
Everything you do in the 15 days of the holiday is supposed to set the tone for the coming year. It starts with having a positive and optimistic attitude and exchanging good-luck presents of money in red envelopes. There are a million rules that are a mix of custom and superstition, though they're probably less observed than they were when I was growing up, and was warned not to wash my hair in case I washed away my good luck.
What part does food play in all this?
A huge one. Everything we eat during the holiday has a symbolic meaning. When friends come to visit we offer tea and sweets because sweet food guarantees a sweet year. Sometimes a food looks like something you want: scallops and dumplings are supposed to resemble ancient Chinese coins. Or a food's name may have the same sound as the name of something desirable. People eat lettuce because the word sounds like “growing fortune,” fish because the word sounds like “abundance,” and sweet-and-sour dishes because “sour” has the same sound as “grandchildren.”
A huge one. Everything we eat during the holiday has a symbolic meaning. When friends come to visit we offer tea and sweets because sweet food guarantees a sweet year. Sometimes a food looks like something you want: scallops and dumplings are supposed to resemble ancient Chinese coins. Or a food's name may have the same sound as the name of something desirable. People eat lettuce because the word sounds like “growing fortune,” fish because the word sounds like “abundance,” and sweet-and-sour dishes because “sour” has the same sound as “grandchildren.”
Is
there a big family dinner?
On New Years Eve we have an eight-course meal because eight is a lucky number that sounds like “prosperity.” I'll be overseeing the meal this year because my mother is very elderly. I feel lucky that I recorded my parents' stories for my books when they could still tell me about the old traditions.
On New Years Eve we have an eight-course meal because eight is a lucky number that sounds like “prosperity.” I'll be overseeing the meal this year because my mother is very elderly. I feel lucky that I recorded my parents' stories for my books when they could still tell me about the old traditions.
Tell me about the kitchen god.
In old-fashioned households a kitchen god always hung near the stove, watching over the family. He could be a picture, a statue or just a plaque saying “Reserve Fortune Kitchen God.” (If you go to graceyoung.com and click on “Kitchen God” you can see one.) Before the holiday, we offer him sweet oranges and tangerines and fill three bowls with rice wine. The fruits are legitimate food bribery; the wine is in hopes that when he goes to heaven to report on our family he'll either say good things or have such slurred speech that the Jade Emperor won't understand his bad report.
In old-fashioned households a kitchen god always hung near the stove, watching over the family. He could be a picture, a statue or just a plaque saying “Reserve Fortune Kitchen God.” (If you go to graceyoung.com and click on “Kitchen God” you can see one.) Before the holiday, we offer him sweet oranges and tangerines and fill three bowls with rice wine. The fruits are legitimate food bribery; the wine is in hopes that when he goes to heaven to report on our family he'll either say good things or have such slurred speech that the Jade Emperor won't understand his bad report.
What's the best way for a Westerner to get comfortable with
Chinese cooking?
I think for a beginner stir-frying is the easiest way to start. It's a great technique for cooking vegetables because it preserves vitamins. And because vegetables taste so delicious stir-fried you naturally put more of them in your diet. Add a little meat protein as a condiment, and you've got a quick light meal.
I think for a beginner stir-frying is the easiest way to start. It's a great technique for cooking vegetables because it preserves vitamins. And because vegetables taste so delicious stir-fried you naturally put more of them in your diet. Add a little meat protein as a condiment, and you've got a quick light meal.
Is
it a healthy way to cook?
Definitely. It takes very little oil to stir-fry a whole pan full of food. And then there's steaming, which is not only incredibly low in fat, but keeps food tender and succulent and intensifies its natural flavor. Western cooks seem to steam only vegetables, but Chinese cooking has the classic steamed fish with scallions and ginger, savory egg custards, steamed shellfish and of course dumplings.
Definitely. It takes very little oil to stir-fry a whole pan full of food. And then there's steaming, which is not only incredibly low in fat, but keeps food tender and succulent and intensifies its natural flavor. Western cooks seem to steam only vegetables, but Chinese cooking has the classic steamed fish with scallions and ginger, savory egg custards, steamed shellfish and of course dumplings.
What about rice? Is it okay to use brown rice?
Younger people definitely eat brown rice, but for the older generation it's not even a possibility. To my parents' generation, white rice is a status symbol, and brown rice is only eaten by poor people. I happen to love brown rice, but I wouldn't dare serve it at the New Year dinner.
Younger people definitely eat brown rice, but for the older generation it's not even a possibility. To my parents' generation, white rice is a status symbol, and brown rice is only eaten by poor people. I happen to love brown rice, but I wouldn't dare serve it at the New Year dinner.
Healthy recipes for the novice Chinese cook
Try one or all of these authentic, delicious dishes, from Young’s Breath of a Wok. And for hands-on cooking lessons, check out these videos of Young preparing recipes from Stir-Frying to the Sky's Edge.
Try one or all of these authentic, delicious dishes, from Young’s Breath of a Wok. And for hands-on cooking lessons, check out these videos of Young preparing recipes from Stir-Frying to the Sky's Edge.
Fortune Cookie
ALSO say BE PREPARED!
Your Success Kit
Sale
– Regularly $39.95, on
sale for $34.95. Save $5 thru 2/1/13.
BEAT
THE COLD WEATHER BLAHS!
This kit includes The Ultimate Dance Party DVD with 3
different workouts (beginner to advanced) and a bonus breakdown:step by step
guide of the core moves, a ten week exercise tracker and 1 lb firming sticks.
The workouts on the DVD are Easy Grooves for just getting started or looking for
a fun, quick workout. It's a 20 minute workout with a funky beat that will
instantly have you moving. Focusing on the lower body, the movements include
simple and easy to learn steps. Cardio Club will have you heading back to the
days of disco so get ready to boogie. In this 35 minute mixed level routine the
intensity will be raised a notch, giving you the chance to push your skills up
another level. You'll dig the electrifying easy to follow steps that focus on
your core, and you may just discover how great of a disco dancer you really are.
In Total Body Blast you will burn up the dance floor as the volume and intensity
is cranked up with a variety of music and moves in this 45 minute party. Every
beat is filled with exhilarating moves intended to give you a great full body
workout that can keep you going from start to finish. Engaging in any of the
three dance parties while using the 1 lb firming sticks can add resistance to
your arms while you're having a great time. These easy to follow dance workouts
may be just what you need to shake off the stress and pump up your energy level
any day of the week.
What’s
Cooking: Chinese New Year
Celebrate this electric holiday with recipes for three delicious
feasts.
Roll up your sleeves and dig
into some of the best recipes of the season. Inspired by top-notch ingredients
and practical techniques, we've put together menus and serving ideas for the
food you want to cook right now.
Ready for a little luck and
good fortune? Ring in Chinese New Year by filling your home with loved ones and
your table with delicious dishes, and happiness will follow. We're celebrating
with some of our favorite Chinese recipes — from dumplings and dipping sauce to
revamped restaurant favorites. We hope you enjoy these mouthwatering feasts.
Happy New Year!
Restaurant Classics at HomeThey might sound like take-out
standbys, but the light, fresh preparations are decidedly different.
Modern Meatless
Buffet
Vegetables get the glory in this lavish spread.
Vegetables get the glory in this lavish spread.
Steamed
Vegetable Dumplings with Two Dipping Sauces
Stir-Fried Bok Choy with Sesame Seeds
Tofu and Vegetable Stir-FryPineapple with Citrus Sauce
Stir-Fried Bok Choy with Sesame Seeds
Tofu and Vegetable Stir-FryPineapple with Citrus Sauce
Weeknight
Easy
This speedy menu is elegant enough for a special occasion.
This speedy menu is elegant enough for a special occasion.
Next Week’s Meeting
Topic:
We'll take a look at how little victories can have a big impact on your long-term success.
Have you
recently had a Bravo moment?
We'd love for
you to share it with us at the meeting!
Get ready to
start celebrating
Member
Recipes
Skinny Crab
Rangoon (1 for PPV each)
- 2 tbsp nonfat Greek yogurt
- 8 oz reduced fat cream cheese
- 4 green onions, sliced thin
- 1 clove garlic , minced
- 1/4 teaspoon ground ginger
- 1 tsp soy sauce
- 1/2 tsp sugar
- 1/2 cup white crab meat, drained or imitation crab meat, diced
- 20 wonton wrappers
Instructions
- Preheat the oven to 425 degrees.
- In a bowl stir together the yogurt, cream cheese, green onions, garlic, ginger, soy sauce, sugar, and crab meat.
- Lay the wontons out and fill each with 1 tablespoon crab mixture. Wet the edges of the wontons and fold closed.
- Place in a single layer on a parchment lined baking sheet. Spray the crab rangoons with cooking spray to help crisp up the top.
- Bake for about 10 minutes. The flip over and cook for an additional 5 minutes or until crisp.
- Variation: If you want a more classic, bubbly outside you can pan fry the wontons in 2 tbsp of vegetable oil. Just made sure to adjust the points level. (Add .75 points plus per piece to recipe)
Shrimpylicious Egg
Rolls
PER SERVING (1/3rd of recipe, 2 egg rolls): PointsPlus® value 5*
4 cups (about 1/2 of a 12-oz. bag) dry coleslaw mix
4 oz. cooked and chopped ready-to-eat shrimp
1/2 cup canned sliced water chestnuts, drained, cut into
strips
1/4 cup bean sprouts, chopped
2 scallions, chopped
1 stalk celery, thinly sliced widthwise
2 tbsp. reduced-sodium/lite soy sauce
1 tsp. crushed garlic
1/4 tsp. ground ginger
1/8 tsp. salt
Dash black pepper
6 large square egg roll wrappers (stocked with the
refrigerated Asian items in the supermarket)
Optional: sweet & sour sauce
Preheat oven to 375 degrees. Spray a large baking sheet
with nonstick spray.
Put slaw mix in a large microwave-safe bowl with 2
tablespoons water. Cover and microwave for 2
minutes, or until slaw has softened.
Drain excess water. Add all remaining ingredients except
wrappers and optional sauce. Mix well. For
added flavor intensity, cover and refrigerate for 20
minutes (optional).
Place an egg roll wrapper on a clean, dry surface. Evenly
distribute 1/6th of slaw mixture (about 1/2 cup)
in a row a little below the center of the wrapper. Moisten
all four edges by dabbing your fingers in water
and going over the edges smoothly. Fold the sides about
3/4 inch toward the middle, to keep the mixture
from falling out the sides. Roll the wrapper up around the
mixture and continue to the top. Seal with a dab
of water. Place on the baking sheet, and repeat with
remaining wrappers.
Spray egg rolls with nonstick spray. Bake until golden
brown, 25 - 30 minutes. If you like, dip 'em in sweet
& sour sauce!
MAKES 3 SERVINGS
Source: adapted from Just a Taste
1 teaspoon sesame oil
2 teaspoons olive oil
4 cloves garlic, minced
2 teaspoons minced fresh ginger (I shred it on my box grater)
1 lb ground chicken breast (if you can’t find breast meat only in ground then you can buy a pound of chicken breasts and toss them in your food processor for instant ground chicken breast meat!)
1 cup finely shredded green cabbage
¼ cup finely shredded carrots
¼ cup chopped bean sprouts
1 cup finely chopped shitake mushrooms
2 medium scallions, diced
3 Tablespoons Hoisin sauce (found by the other Asian sauces in your grocery store)
14 egg roll wrappers (these are larger than wonton wrappers and different than spring roll wrappers)
Serving suggestion: Serve these with your favorite egg roll dipping sauce! I recommend Duck sauce, Sweet Chili sauce or Hoisin sauce. Dipping sauce not included in nutritional information below.
Directions:
1. Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside.
2. In a large skillet or sauté pan, bring the sesame and olive oils to medium heat. Add the minced garlic and ginger and cook for 1-2 minutes until fragrant. Add the ground chicken and break it up small with a spoon until cooked through. Add the mushrooms, carrots and bean sprouts and cook for another 1-3 minutes until the mushrooms are just wilted.
3. Remove the pan from the heat and add the cabbage, scallions and Hoisin sauce. Stir together until thoroughly combined and let cool for 5 minutes or so.
4. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the chicken mixture on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.
5. When all of the egg rolls are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with your favorite dipping sauce.
Yields 14 egg rolls. WW P+: 3 per egg roll
The Sweet-n-Sour-Stuff
Girls!
Serving Size: 1/3rd of recipe, about 2 cups
PointsPlus® value 7*
People, the danger of consuming greasy chicken drowned in
sugary sauce isn't worth the
convenience of having dinner delivered to your doorstep.
This recipe, however, is
TOTALLY worth the small amount of effort it takes to make
it. YUM! P.S. You can also find
this recipe (and more like it!) in the "International
Favorites" chapter of Hungry Girl 300
Under 300!
12 oz. raw boneless skinless lean chicken breast, cut into
bite-sized pieces
1/8 tsp. salt
1/8 tsp. black pepper
1 1/2 cups broccoli florets
1 cup chopped red bell pepper
1 cup chopped celery
16 oz. canned pineapple chunks packed in juice (not
drained)
1 tbsp. cornstarch
3 tbsp. seasoned rice vinegar
1 tbsp. ketchup
1 tbsp. reduced-sodium/lite soy sauce
1/2 tsp. chopped garlic
1/4 tsp. crushed red pepper
1/8 tsp. ground ginger
2 cups bean sprouts
Bring a large skillet or wok sprayed with nonstick spray
to medium-high heat on the stove.
Season chicken with salt and black pepper and place in the
skillet/wok.
Stirring occasionally, cook until chicken is no longer
pink on the outside, about 3 minutes.
Add broccoli florets, bell pepper, celery, and 2 tbsp. of
water to the skillet/wok. Cover and
cook until veggies are tender, about 8 minutes.
Weight Watchers Chinese Beef & Broccoli
3 scallions, thinly sliced2 garlic cloves, minced
1 tbsp minced peeled fresh ginger
1 tbsp orange zest
3/4 pound boneless
3 cups fresh broccoli or frozen broccoli, thawed
2 tbsp reduced sodium soy sauce
2 tsp fresh OJ
1 tsp cornstarch1 tbsp cold water
Spray a large nonstick wok or high-sided skillet with nonstick spray and set over high
heat until a drop of water sizzles. Add the scallions, garlic, ginger and orange
zest; stir-fry until softened and fragrant, about 1
minute.Add the beef strips and stir-fry until browned,
about 3 minutes. Add the broccoli and stir-fry 2 minutes. Stir in the soy sauce
and orange juice; bring to a simmer and cook 20 seconds.
Combine the cornstarch and water in a small bowl
until smooth. Add the cornstarch mixture to the wok and cook, stirring
constantly, until thickened, about 30 seconds.
Number of
Servings: 4 @ 3 PPV per serving
Pork and Broccoli Teriyaki
Stir-Fry
serves 4- 6
½ c. rice plus 1/4 of pork mixture = PointsPlus® Value:
10
( ½ c. rice plus 1/6 pork mixture = PointsPlus® Value:
8
1 lb. pork tenderloin, cut into thin strips
1 bunch fresh broccoli ( 2-3 c. )
1 can ( 15 oz) bean sprouts, drained
1 can ( 8 oz) water chestnuts, drained
1 can ( 8 oz) baby corn, drained
1 T. canola oil
Teriyaki Sauce:
½ c. low sodium soy sauce
½ c. water
½ c. packed brown sugar
½ tsp. minced fresh ginger
½ tsp. garlic powder
2 T. cornstarch
For sauce, whisk together all ingredients in a saucepan. Cook, stirring frequently until mixture thickens
( about 10 minutes) . Let sauce stand until it comes to room temperature.
Heat a nonstick wok or large skillet coated with cooking spray. Add ½ T. oil and swirl. Add pork and cook on med-high heat until meat is no longer pink. Transfer pork to a bowl. Add remaining ½ T. oil to pan. Add all vegetables and cook until broccoli looks like it is beginning to "sweat". Return pork to pan. Stir in teriyaki sauce and heat through.
1 lb. pork tenderloin, cut into thin strips
1 bunch fresh broccoli ( 2-3 c. )
1 can ( 15 oz) bean sprouts, drained
1 can ( 8 oz) water chestnuts, drained
1 can ( 8 oz) baby corn, drained
1 T. canola oil
Teriyaki Sauce:
½ c. low sodium soy sauce
½ c. water
½ c. packed brown sugar
½ tsp. minced fresh ginger
½ tsp. garlic powder
2 T. cornstarch
For sauce, whisk together all ingredients in a saucepan. Cook, stirring frequently until mixture thickens
( about 10 minutes) . Let sauce stand until it comes to room temperature.
Heat a nonstick wok or large skillet coated with cooking spray. Add ½ T. oil and swirl. Add pork and cook on med-high heat until meat is no longer pink. Transfer pork to a bowl. Add remaining ½ T. oil to pan. Add all vegetables and cook until broccoli looks like it is beginning to "sweat". Return pork to pan. Stir in teriyaki sauce and heat through.
HG's Oh-So-Mocha-Coco
Swappuccino
Serving Size: entire recipe (about 16 oz.)
PointsPlus® value 3*
This new recipe is a major eye-opener, and not only
because it's made with coffee and
chocolate -- it will open your eyes to just how easy it is
to make Starbucks-style blendy
drinks at home... YAY!!!
2 tsp. shredded sweetened coconut, roughly
chopped
2 tbsp. unsweetened cocoa powder
1 tbsp. fat-free non-dairy powdered creamer (like the kind
by Coffee-mate)
1 tsp. instant coffee granules
1 tsp. mini semi-sweet chocolate chips
2 no-calorie sweetener packets (like Splenda or Truvia),
or more to taste
1/8 tsp. coconut extract
2 cups crushed ice or 10 - 16 ice cubes
2 tbsp. Fat Free Reddi-wip
1 tsp. light chocolate syrup
In a skillet over medium heat, cook and stir chopped
coconut until lightly browned, about
2 minutes.
In a tall glass, combine cocoa powder, creamer, coffee
granules, chocolate chips, and
sweetener. Add 1/2 cup very hot water, and stir until
mostly dissolved.
Stir in coconut extract and transfer mixture to a blender.
Add ice and blend at high speed
until smooth.
Pour, top with Reddi-wip, and drizzle with chocolate
syrup. Sprinkle with lightly browned
coconut and enjoy!
MAKES 1 SERVING
Apple
Crisp
1/2 cup all-purpose flour, plus 2
Tbsp
1/2 cup old fashioned oats (not instant)
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1 pinch salt
3 tablespoons light stick butter, diced
1 teaspoon water
1/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1 pinch ground cloves
3 lbs jonathan apples, peeled and thinly sliced1 teaspoon vanilla extract
1/2 cup old fashioned oats (not instant)
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1 pinch salt
3 tablespoons light stick butter, diced
1 teaspoon water
1/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1 pinch ground cloves
3 lbs jonathan apples, peeled and thinly sliced1 teaspoon vanilla extract
1. Preheat the oven to 375°F Spray a shallow 1-1/2
quart baking dish with nonstick spray.
2. To make the topping, combine the 1/2 cup flour, the oats, brown sugar, ginger, cinnamon, and salt in a medium bowl. With a pastry blender or 2 knives used scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. Add the water and firmly press mixture to form clumps.
3. To make the filling, mix the granulated sugar, the 2 tablespoons flour, the nutmeg, and cloves in a large bowl. Add the apples and vanilla; mix well. Transfer to the baking dish. Sprinkle the topping over the filling. Bake until the filling is bubbling and the topping is golden, 55 - 60 minutes. Serve warm or at room temperature.
Makes 8 Servings @ 6 PP
2. To make the topping, combine the 1/2 cup flour, the oats, brown sugar, ginger, cinnamon, and salt in a medium bowl. With a pastry blender or 2 knives used scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. Add the water and firmly press mixture to form clumps.
3. To make the filling, mix the granulated sugar, the 2 tablespoons flour, the nutmeg, and cloves in a large bowl. Add the apples and vanilla; mix well. Transfer to the baking dish. Sprinkle the topping over the filling. Bake until the filling is bubbling and the topping is golden, 55 - 60 minutes. Serve warm or at room temperature.
Makes 8 Servings @ 6 PP
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