Recipe Save: Sesame Zoodles & Crispy Tofu

Origin:  Internet, modified
Total Preparation Time: 20 minutes
Actual Cooking Time: 20 minutes
Number of Servings: 4

Ingredients

  • 4-6 zucchini
  • 1/2 cup peanut butter
  • 1 Tbsp sesame oil
  • 1/3 cup light low sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 Tbsp chili paste (like sambal oelek)
  • 2 Tbsp Sucrolose Granulated Sweetener
  • 1 clove garlic, minced
  • 1 tsp minced ginger
  • 12 ounces extra firm tofu
  • sesame seeds
  • scallions

Preparation

  1. Spiralize your zucchini and set aside.
  2. Shake, whisk or blend peanut butter, sesame oil, soy sauce, vinegar, chili paste, sweetener, garlic and ginger in a jar, bowl or food processor and mix/blend.
  3. Press excess moisture out of the tofu.
  4. Cut tofu into bite sized pieces.
  5. Heat a tiny bit of oil in a nonstick pan.
  6. Add the tofu and stir fry until golden brown.
  7. Add about 1/2 cup sauce and simmer until the sauce starts to evaporate/absorb into the tofu and becomes browned in the pan.
  8. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.
  9. Set tofu aside.
  10. Toss zucchini with remaining sauce and heat until zucchini is the desired consistent.  (I like it a little soft but still a little crisp).
  11. Top with tofu, sesame seeds, and scallions.
  12. Serve immediately.
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Recipe Save: Quinoa and Vegetable Stir Fry

Origin:  Internet, modified
Preparation Time: 5 minutes
Actual Cooking Time: 30 minutes
Number of Servings: 5

Ingredients

  • 1 cup pre-rinsed quinoa
  • 2 cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seed oil
  • 1 bag of frozen peas and carrots
  • 1 can water chestnuts, sliced
  • 1/2 cup green onions, chopped
  • 2 cloves garlic, minced
  • 2 eggs, beaten
  • Salt to tast
  • 2 tablespoons lite soy sauce

Preparation

  1. In a medium saucepan, add quinoa and broth, turn to medium-high heat, cover, bring to a boil and reduce heat to a simmer. Cook until all liquid has been absorbed, about 15 minutes. Remove from heat and allow to cool. Refrigerate quinoa until cold, approximately two hours. Save time by cooking ahead and make the stir-fry the next day
  2. In a large skillet, heat oils to medium-low heat, add carrots and green onions, cover and cook until tender, approximately 8 minutes. Add garlic, cook one additional minute. Add quinoa and peas, cook until heated through, 5 to 6 minutes.
  3. If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.

 

Recipe Save: WW Garlic Seared Shrimp

Origin:  Internet, modified
Total Preparation Time: 15 minutes
Actual Cooking Time: 5 minutes
Number of Servings: 4

Ingredients

  • 4 tsp olive oil, extra-virgin, divided
  • 20 large uncooked shrimp, peeled and deveined
  • 6 medium clove(s) garlic clove(s), minced
  • 1 1/2 tsp paprika
  • 1 tsp dried parsley
  • 1 tsp dried cilantro
  • 1/2 tsp fresh lemon juice
  • 1 pinch table salt

Preparation

  1. Heat a large skillet over high heat until very hot. Lightly coat bottom of pan with 1 tsp oil; heat until lightly smoking. Add half of shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate. Repeat with remaining shrimp and 1 tsp oil.
  2. Reduce heat to medium-high; add remaining 2 tsp oil. Add garlic; cook, stirring, until light golden but not browned, about 2 minutes. Stir in pimentón; return shrimp to pan. (If pan is too small to hold shrimp, divide ingredients in half and cook in two batches.)
  3. Reduce heat slightly and cook shrimp until done, about 1 minute; fold in parsley, cilantro, lemon juice and salt.
  4. Serve shrimp with pan sauce spooned over top; garnish with cilantro.

Notes

Serving size: 5 shrimp; WW=1 point

Recipe Save: WW Tofu Stir-Fry with Peanut Sauce

Origin:  Internet, modified
Total Preparation Time: 25 minutes
Actual Cooking Time: 20 minutes
Number of Servings: 4

Ingredients

  • 12 oz firm tofu, sliced in several 1/4-inch-thick pieces
  • 2 Tbsp creamy peanut butter with omega-3
  • 2 Tbsp low sodium soy sauce
  • 2 Tbsp water, warm
  • 1 Tbsp dark brown sugar
  • 1 tsp minced garlic
  • 1 tsp ginger root, minced
  • 1 tsp rice wine vinegar
  • 1/2 tsp sambal oelek, or more to taste
  • 2 spray(s) cooking spray
  • 1 large sweet red pepper(s), thinly sliced
  • 1 cup(s) uncooked sugar snap peas
  • 1/2 tsp kosher salt
  • 2 cup(s) uncooked green cabbage, shredded
  • 1 large uncooked carrot(s), cut into thick strips
  • 6 medium uncooked scallion(s), thinly sliced
  • 1 1/2 Tbsp unsalted toasted sesame seeds

Preparation

  1. Line a sheet pan with paper towels; place tofu on top. Cover tofu with a few layers of paper towel and press down lightly with your hands to dry it; let tofu drain while you prepare the other ingredients.
  2. To make peanut sauce, in a small bowl, whisk together peanut butter, soy sauce, water, sugar, garlic, ginger, vinegar and sambal oelek; set aside.
  3. Coat a large nonstick skillet (or wok) with cooking spray; set over high heat. When pan is hot, add tofu; cook until browned, about 3 to 5 minutes per side. Remove tofu from pan and slice into thick strips; set aside.
  4. Add pepper and snap peas to same skillet (or wok) and sprinkle with salt; stir-fry for 5 minutes. Add cabbage, carrot and reserved peanut sauce; toss to coat and stir-fry until cabbage wilts, about 1 to 2 minutes (if the sauce appears too thick, stir in some additional water). Add seared tofu and scallions; stir to coat and cook until heated through. Garnish with sesame seeds and serve. Yields about 1 1/2 cups per serving.

Notes

Any vinegar will work.  Salad tastes better the longer the cucumbers soak.  WW=0 points

Recipe Save: WW Simple Cucumber Salad

Origin:  Internet, modified
Total Preparation Time: 10 minutes
Actual Cooking Time: N/A
Number of Servings: 4

Ingredients

  • 6 Tbsp rice vinegar
  • 1-2 Tbsp Sucrolose Granulated
  • 2 medium to large cucumbers, peeled and thinly sliced
  • Salt to tast

Preparation

  1. In a large bowl, stir together the vinegar, sweetener and salt until the sweetener and salt have dissolved.
  2. Add the cucumber slices to the bowl and mix well to combine.
  3. Serve or store for later.

Notes

Any vinegar will work.  Salad tastes better the longer the cucumbers soak.  WW=0 points

Recipe Save: Roasted Cauliflower

Origin:  My Kitchen
Total Preparation Time: 10 minutes
Actual Cooking Time: 30 minutes
Number of Servings: 4 servings, 2/3 cup per serving

Ingredients

  • 2 heads cauliflower, chopped into bite size pieces
  • 1-2 Tbsp olive oil
  • 1-2 Tbsp roasted garlic & herb seasoning

Preparation

  1. Preheat oven to 450ºF. Line two large baking sheets with parchment paper (or coat with cooking spray).
  2. Cut cauliflower into bite-size pieces; rinse in a colander and let dry. Place cauliflower in a large bowl and drizzle with oil; sprinkle with seasoning and toss thoroughly.
  3. Spread florets evenly on prepared pans. Roast, turning/stirring once halfway through, until well-browned, about 30 minutes.

Recipe Save: Buffalo Chicken Salad

Origin:  Internet – modified
Total Preparation Time: ## minutes + ## hours wait time
Actual Cooking Time: ## minutes
Number of Servings: 4

Ingredients

  • Green leaf or Romaine Lettuce, chopped (or a salad mix)
  • 2-3 chopped green onions
  • 1 Tomato, diced or Grape/Cherry tomatoes, halved
  • 2 eggs, hard boiled, peeled and chopped
  • Shredded Cheddar (2 Tbsp per salad, optional)
  • 1 lb boneless, skinless chicken breast
  • 1/2 cup Frank’s hot sauce
  • 1/2 stick butter
  • 1/4 cup reduced-calorie vegetable oil-butter spread
  • 1 tbsp white vinegar
  • 1⁄4 tsp black pepper
  • 1⁄4 tsp Worcestershire sauce
  • Celery sticks
  • Carrot sticks
  • Blue cheese or ranch dressing

Preparation

  1. Boil eggs, peel & chop.
  2. Combine salad ingredients or leave as separate ingredients in salad bar fashion for picky eaters like my kids.  🙂
  3. For the sauce: In a small saucepan over low heat, mix together hot sauce, butter, margarine, vinegar, pepper and Worcestershire sauce.  Simmer, stirring occasionally, while you prepare chicken.
  4. For the chicken: Bring water to a boil in a large saucepan. Cut chicken into strips or chunks and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let it sit for a few minutes.
  5. Serve chicken over the salad garnished with celery &/or carrot sticks.
  6. Drizzle a small amount of Blue Cheese or Ranch dressing on the top.  You won’t need much since the chicken is so flavorful and will have it’s own sauce.

Recipe Save: Steak & Edamame Stir Fry with Rice

Origin:  Modified Internet
Total Preparation Time: 30 minutes
Actual Cooking Time: 1 hour
Number of Servings: 4

Ingredients

  • 1 pound boneless beef top sirloin or flank steak, cut into thin slices
  • 1 cup Mongolian Style BBQ Sauce, divided
  • 1 tablespoon olive or coconut oil
  • 3 cups chopped cabbage
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked black pepper
  • 2 tablespoons water
  • 1 cup frozen shelled edamame, cooked
  • 1 cup thinly sliced carrots, cooked
  • 3 cups hot cooked brown rice

Preparation

  1. Combine steak and 1/2 cup of Mongolian sauce in large resealable bag; marinate in refrigerator for at least 30 minutes. I like to do this in the morning and let it marinate for several hours.
  2. Heat oil in large skillet over medium-high heat, and cook steak (in batches if necessary) until no longer pink. Discard excess marinade. Remove meat from skillet, keep warm.
  3. Add cabbage to skillet, season with salt and pepper; add water and stir. Cover and cook for about 5-15 minutes or until cabbage is tender.
  4. Add edamame and carrots to the skillet and cook over heat for about 5 minutes. Remove from heat but keep warm.
  5. To serve, divide rice evenly among 4 bowls or plates. Top each with steak and stir-fried vegetables. Drizzle with remaining 1/2 cup sauce and serve.

Recipe Save: Creamy Chicken & Noodles

Origin:  Modified Internet
Total Preparation Time: 10 minutes
Actual Cooking Time: 25 minutes
Number of Servings: 4-6

Ingredients

  • ½ bag (6 oz) wide egg noodles
  • 3 cups chicken stock
  • 1 tbs olive oil
  • 1½ cups shredded chicken
  • 1 cup sliced carrots
  • ½ cup peas (frozen)
  • ½ cup cream or milk
  • ¼ cup water
  • 2 tbs flour
  • Salt to taste
  • Pepper to taste

Preparation

  1. Place noodles in a large pot.
  2. Add stock and olive oil; stir.
  3. Add peas and carrots.
  4. Cover and heat over medium heat until noodles are soft, about 10 minutes.
  5. Add the chicken.
  6. Stir in cream or milk.
  7. In a small cup, mix the ¼ cup water and the 2 tbs flour so there are no lumps.
  8. Add gradually to noodle mixture, stirring constantly.
  9. Heat to boiling, and simmer for 5 minutes.

Notes

I frequently purchase whole chickens and toss them into a crockpot for the day to cook until it falls apart.  Then I pull apart all the meat and set aside in bags and freeze.  Then I have shredded chicken ready for meals like this.

Recipe Save: Ham & Beans

Origin:  Modified Internet
Total Preparation Time: 15 minutes (plus overnight bean soak)
Actual Cooking Time: 8 hours
Number of Servings: 6-8 servings

Ingredients

  • 1 lb package dried northern beans
  • ham bone, hocks, shanks or diced ham (about 1 pound)
  • 2 tsp onion powder
  • 6 cups water
  • salt to taste
  • pepper to taste

Preparation

  1. The night before you want to cook the beans, sort the beans and remove any pebbles or beans that just don’t look right.
  2. Put the sorted beans in a large bowl or crock and cover with water, leaving about 1-2 inches of water above the beans.
  3. The next morning drain and rinse the beans.
  4. Put the rinsed beans, onion powder, salt, pepper, and ham to the crock pot.
  5. Add water.
  6. Cover and cook on low about 8 hours, until beans are tender.
  7. If needed, remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix.

Notes:

I typically dice up leftover ham when I make a spiral ham, freeze it and us that when I want to make some ham and beans.  Many like to serve this with cornbread.  Sometimes I like that but sometimes it just seems too heavy.  Some light and buttery biscuits or croissants can be nice too.

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