Archives for January 2012

Sugar Snap and Chicken Stir Fry

Sugar Snap and Chicken Stir Fry
Flank Steak Marinade:

  • 1 lb chicken breast, thinly sliced against the grain
  • 1 1/2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil
  • 1 tsp chili sauce
  • 1/4 tsp white sugar
  • 1 clove of garlic, minced

Combine all ingredients in a large zip lock bag and place in refrigerator for 1-6 hours.

Stir Fry Veggies:

  • Sugar snap peas, trimmed
  • Broccoli florets, steamed until tender
  • 1/4 cup of shredded carrots
  • 2-3 baby bell peppers, sliced
  • 1/4 red onion, sliced
  • 2-3 green onions, sliced (divided)
  • 1 clove of garlic, minced
  • 1-2 tsp fresh ginger, grated

Steam broccoli florets. Clean and chop all vegetables then set aside until ready to cook.

Stir Fry Sauce:

  • 2 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 2 tsp white sugar
  • 2 tsp hoisin sauce
  • 1 tsp chili sauce

Combine all ingredients and whisk until mixed thoroughly. Set aside.

Remaining Ingredients:

  • Sesame oil (to cook meat and vegetables)
  • Sesame seeds (garnish)
  • Brown rice, prepare according to the directions

Heat 1 teaspoon of sesame oil in a large skillet over medium high heat. Add beef to the pan; stir fry for 2 minutes or until done. Place beef in a bowl and set aside. Add the last remaining teaspoon of sesame oil to the pan. Add onion and sauté 1 minute. Add the remaining vegetables along with half of the green onions, and sauté for 2-3 minutes. Add minced garlic and freshly grated ginger, cook stirring continuously for 45 seconds. Add beef and stir fry sauce then cook for an additional minute or until thoroughly heated. Serve over brown rice and garnish with green onions and sesame seeds. Enjoy.

Recipe inspired by: For the Love of

Beef Stew

Beef Stew

  • 2 lbs beef, cubed
  • 3 medium carrots, chopped
  • 1 1/2 cups chopped celery ribs
  • 3 medium potatoes, cubed
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon ground cloves
  • 2 pieces bay leaves, dried or fresh
  • 1 tablespoon cornstarch diluted in 2 tbsp water
  • 1 teaspoon garlic, minced
  • 1 medium onion, chopped
  • 2 cups beef broth
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cooking oil


  1. Heat oil in a pot.
  2. Sear the beef, add onion, garlic, bay leaves, ground cloves, and paprika. Stir and cook for 2 minutes.
  3. Pour-in beef broth and let boil. Simmer until beef becomes tender.Note: This can take up to more than 1 hour depending on the meat that you will use. Add water as needed.
  4. Add celery ribs, carrots, potatoes, salt, and pepper. Stir and cook for 6 to 10 minutes.
  5. Pour-in diluted cornstarch. Stir and cook for a minute more.
  6. Turn off heat and transfer to a serving bowl.
  7. Serve. Share and enjoy!

Chicken Breasts in Curry Honey Mustard Sauce

Weight Watchers Chicken Breasts in Curry Honey Mustard Sauce

  • 4 whole boneless skinless chicken breasts, split
  • 1/4 cup butter
  • 2 tablespoons prepared mustard
  • 1/4 cup Dijon mustard
  • 1/2 cup honey
  • 2 teaspoons lemon juice
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1 small garlic clove, chopped, or 1/8 teaspoon garlic powder


  1. Place the chicken in a glass pan.
  2. Melt the butter in a saucepan and add the remaining ingredients, stirring until smooth.
  3. Pour the sauce over the chicken and bake uncovered, basting occasionally, at 350 degrees F until tender and golden (about 45 minutes).

Servings: 8

Nutritional information for one serving:
WW points: 6
Calories: 254
Total fat: 7.6 g
Cholesterol: 83.6 mg
Sodium: 538.8 mg
Total carbs: 18.7 g
Dietary fiber: 0.5 g
Protein: 27.9 g

Inspired by: Weight Watchers Recipes