Asian-Glazed Chicken Thighs

I love this sweet-tangy Asian glaze over chicken. Chicken thighs stay moist even without the skin when roasting: Thank you Cooking Light

 

1/3 cup rice vinegar
1/4 cup lower-sodium soy sauce
3 tablespoons honey
2 tablespoons dark sesame oil
1 1/2 tablespoons chile paste (such sambal oelek)
10 garlic cloves, minced
12 bone-in chicken thighs, skinned 
Cooking spray
1/2 teaspoon salt

• Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, 
• Stir until honey dissolves. 
• Pour vinegar mixture into a zip-top plastic bag. 
• Add chicken to bag; seal. 
• Marinate in refrigerator 1 hour, turning occasionally. 
• Remove chicken from bag, reserving marinade.
• Preheat oven to 425°.
• Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. 
• Cook for 2 minutes or until syrupy, stirring occasionally. 
• Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. 
• Baste chicken with reserved marinade; sprinkle evenly with salt. 
• Bake at 425° for 10 minutes; baste. 
• Bake an additional 10 minutes; baste. 
• Discard remaining marinade. 
• Bake an additional 10 minutes or until done. 
• Let stand 5 minutes before serving.

Weight Watchers Easy Peach Cobbler

This is a Weight Watcher recipe. You can use any frozen fruit and any lemon lime diet soda. 4 pts. per serving.

2 lb. frozen peaches
1 box yellow cake mix
1 can diet 7up or sprite
 

• Spread frozen peaches in Pam sprayed 13x9 pan.
• Sprinkle dry cake mix over peaches. (try sugar free Pillsbury for less)
• Pour 7up over cake mix.
• Cover with foil and bake for 20 minutes at 350 degrees.
• Uncover and bake for 40 minutes.

 

Lightened Creme Brulee French Toast

Perfect for breakfast. Thank you Food Done Light

1 stick (1/2 cup) light butter
1 cup packed light brown sugar
2 tbsp. light corn syrup
1 12″ french baguette
2 large eggs
3/4 cup egg substitute or equivalent to 3 eggs
1 1/2 cups vanilla coconut creamer or soy creamer
1 tbsp. Grand Marnier
1/4 tsp. kosher salt

• Spray a 13″ x 9″ baking dish with cooking spray.
• In a small heavy saucepan over medium heat, melt butter, sugar and corn syrup  Stir continuously until the mixture is smooth.  Pour the mixture into the bottom of the baking dish.
• Place slices of bread into a single layer into the baking dish.  Squeeze in the bread so it fits tightly together.
• In a large bowl, whisk together eggs, egg substitute, creamer, Grand Marnier and salt.
• Pour mixture evenly over the bread.  Cover with foil and refrigerate for at least 8 hours or overnight.
• Take off the foil and bake for 30 to 40 minutes or until French toast is puffed and slightly golden.
• Serve immediately.  There is no need for syrup.  The delicious caramel is all you need.

Nutritional value per serving:

Calories 319    Fat 10 grams    Carbs 52 grams    Fiber 1 gram    Protein 7 grams

Cajun Chicken Pasta on the Lighter Side

Works well with prawns too...or a combination of both. Thank you Skinny Taste.com

8 ounces uncooked linguine
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
cooking spray

• Prep all your vegetables. In a small blender combine milk, flour and cream cheese. Set aside. 
• Season chicken generously with Cajun seasoning, garlic powder and salt.
• Prepare pasta in salted water according to package directions.
• Heat a large heavy non stick skillet over medium-high heat
• Spray with cooking spray and add half of the chicken. 
• Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
• Add olive oil to the skillet and reduce to medium 
• Add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 
• Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. 
• Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
• Reduce heat to medium-low; add chicken broth and pour in sauce stirring about 2 minutes.
• Return chicken to skillet; adjust salt and Cajun seasoning to taste 
• Cook another minute or two until hot, then add linguine; toss well to coat. 
• Top with chopped scallions and enjoy!

Makes 7 1/2 cups.

Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar:3.2 g
Sodium: 126.5 mg (without salt)  

Roasted Potatoes, Chicken Sausage and Peppers

A lovely one pot recipe for the LGH. Thank you Skinny Taste

  

1.5 lb (about 3 large) potatoes, russet or new
1 medium onion, peeled and quartered, layers separated
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp chopped rosemary (fresh or dry)
1/2 tsp garlic powder
olive oil spray 
1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices

• Cut the potatoes into small 1" x 1/2 inch pieces. 
• Preheat oven to 375°. 
• Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.
• In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. 
• Mix well to be sure everything is coated with oil and seasoned evenly. 
• Pour onto the prepared baking sheet and place in the center of the oven 
• Bake for 15 minutes.
• Use a spoon to toss so nothing sticks or burns.
• Add the sausage to the baking sheet with the potatoes and vegetables and bake 
• Toss once or twice for 25-35 minutes, or until your potatoes are cooked through. 
• Cooking time will vary depending on the thickness of your potatoes and sausage 
• Keep an eye so they don't burn.

Crockpot Pork Chops and Apples

 2 (10 3/4 oz) cans condensed golden mushroom soup

1/2 cup water

1/4 cup apple cider vinegar
1/4 cup packed brown sugar

1 tbsp Worcestershire sauce

1 tsp dried thyme leaves, crushed

8 boneless pork chops, 3/4 inch thick, about 2 lbs

4 large Granny Smith or Jonathan apples, sliced

2 large onions, sliced, about 2 cups

• Add soup, water, brown sugar, vinegar,Worcestershire sauce and thyme in a 4 quart slow cooker
• Stir until well combined.
• Add and combine chops, apples and onions
• Cover and cook on LOW 8 to 9 hours or until chops are cooked through 

Skinny Chicken and Broccoli Stir-Fry

A basic stir fry, but the ginger garlic and red pepper flakes add a little kick. Thank you Skinny Kitchen

Cooking spray, I like using olive oil spray

1 teaspoon olive oil
1 pound chicken breasts, cut into bite size pieces (boneless, skinless)
Juice of 1 lemon
Cooking spray, I like using olive oil spray
2 teaspoons olive oil
6 cups broccoli, cut into florets, I used a (12 oz) bag
1 (12oz) bag broccoli slaw
1 cup snap peas or Chinese pea pods, sliced
1 cup red bell pepper, chopped
1 cup scallions, sliced
3 tablespoons water
2 tablespoons ginger (from a jar)
2 tablespoons fresh garlic, chopped
¼ teaspoon crushed red pepper flakes
¼ cup reduced sodium soy sauce
3 tablespoons brown sugar
¼ cup rice vinegar

• Coat a large non stick pan or wok with cooking spray.
• Add 1 teaspoon oil.
• Add chicken and squeeze the juice of 1 lemon over the top.
• Cook over medium-high heat, stirring often, until chicken is completely cooked, about 4 minutes. 
• Remove from pan and add to a plate. Set aside.
• Coat the same nonstick pan with more cooking spray.
• Heat 2 teaspoons oil in pan.
• Add all the veggies and water.
• Stir-fry for about 3 minutes until broccoli softens.
• Stir in ginger, garlic and red pepper flakes.
• Continue to cook and stir-fry for 1 minute.
• Add back chicken, add soy sauce, brown sugar and vinegar.
• Reduce heat and simmer, stirring frequently, for about 5 minutes.
• Makes 4 large servings, each serving ~2 cups

 For a huge 2 cup serving, 271 calories, 7 grams of fat and 7 Weight Watchers POINTS PLUS.