Asparagus and Poached Eggs over Pasta

Original pictures take cf.thefoodcharlatan.com site

Asparagus and Poached Eggs over Pasta

Poached eggs, asparagus, fresh cracked pepper and shaved Pecorino Romano over tri-colored pasta. This simple vegetarian pasta dish is ready in less than 15 minutes; a perfect meal for less than $10, but don’t be fooled by the simplicity of this dish!

The egg yolks make a lovely sauce over pasta combined with quality ingredients like seasonal asparagus, Pecorino Romano, fresh ground pepper and kosher salt. Serve this for lunch or dinner; you can easily make this for one or up to as many servings as you need.

Asparagus and Poached Eggs over Pasta

Gina’s Weight Watcher Recipes

Servings: 4 • Serving Size: 1 egg, pasta asparagus • Points +: 8 pts • Smart Points: 9

Calories: 300 • Fat: 7 g • Protein: 17 g • Carb: 46 g • Fiber: 7 g • Sugar: 2 g 

 

2 bunches medium asparagus, tough ends removed (about 4 cups)

4 large eggs

kosher salt and fresh pepper

Directions:

Cut asparagus on an angle to one-inch pieces.

Bring a large pot of salted water to a boil. Cook pasta according to instructions for al dente. TWO minutes before pasta is done, ADD asparagus. RESERVE 1 cup pasta water before draining pasta and asparagus in colander.

Remove eggs with a slotted spoon and set aside on a plate.

Drain pasta then add back to pot along with some of the reserved pasta water. Divide pasta among four bowls, top with poached egg, shaved cheese, fresh cracked pepper and salt if desired.

To eat, break the yolk and mix well with pasta, top with additional cheese if desired and enjoy!!

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

Original pictures take foodieblogstalker.com site

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

These Asian inspired meatballs are out of this world! Made with ground turkey, ginger, scallions, cilantro and sesame oil with a wonderful tangy sesame-lime dipping sauce. You can make them for dinner or serve them as an appetizer by making them half their size and setting out toothpicks for dipping into that delicious sauce.

Asian Turkey Meatballs with Lime Cilantro Dipping Sauce

Servings: 4 • Size: 3 meatballs w/ sauce • Points +: 7 pts • Smart Points: 7

Calories: 300 • Fat: 15 g • Carb: 7 g • Fiber: 1 g • Protein: 30 g • Sugar: 1 g

Sodium: 866 mg • Cholesterol: 148 mg

1/4 cup panko crumbs

1-1/4 lbs 93% lean ground turkey

1 large egg

1 tbsp ginger, minced

1 clove garlic, minced

1/2 tsp kosher salt

1/4 cup chopped fresh cilantro

3 scallions, chopped

1 tbsp low sodium soy sauce

2 tsp sesame oil

For the Dipping Sauce:

3 tbsp reduced-sodium soy sauce

1 1/2 teaspoons sesame oil

1 1/2 tbsp fresh lime juice

1 1/2 tbsp water

1 tbsp chopped fresh scallion

Directions:

Preheat oven to 500°F.

In a large bowl combine the ground turkey, panko, egg, salt, scallions, garlic, ginger, cilantro, 1 tbsp of the soy sauce and 2 tsp sesame oil. Gently mix with your hands until combined well. Shape meatballs 1/4 cup in size and transfer to a baking sheet. Bake until cooked through and browned, about 15 to 18 minutes.

For the dipping sauce: mix the lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add the scallions and set aside.

Transfer the meatballs to a serving dish. Stir the sauce, then drizzle the meatballs with a little of the sauce. Serve the meatballs with the remaining sauce on the side.

Makes 12 meatballs.

Asian Peanut Noodles with Chicken – Lightened Up

Original pictures take s-media-cache-ak0.pinimg.com site

Asian Peanut Noodles with Chicken – Lightened Up

Peanut noodles just got a make over! Stir fried chicken strips, rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce. A winning combination of spicy, crunchy, sweet and salty will tantalize your taste buds and making this yourself will be easy on your wallet and waistline.

Although there seems to be a long list of ingredients here, it really comes together quite quickly. I bought pre-shredded carrots and broccoli slaw to help speed things up.

Try this with shrimp or tofu for vegetarians!

Asian Peanut Noodles with Chicken

Gina’s Weight Watcher Recipes

Servings: 6 • Serving Size: 1/6th of recipe • Points+: 8 pts • Smart Points: 9

Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g

For the Peanut Sauce:

14.5 oz fat free chicken broth

2 tbsp honey

2 tbsp soy sauce (use Tamari for gluten free)

1 tbsp freshly grated ginger

2 cloves garlic, minced

 For the chicken:

16 oz chicken breast, cut into thin strips

salt and pepper (to taste)

juice of 1/2 lime

5 cloves garlic, crushed

1 tbsp fresh ginger, grated

1 tbsp soy sauce (use Tamari for gluten free)

1/2 tbsp sesame oil

8 oz rice noodles

3/4 cup green onion, chopped

1 1/4 cups shredded carrots

1 1/4 cups cup shredded broccoli slaw 

1 cup bean bean sprouts

2 tbsp chopped peanuts 

1 lime, sliced

cilantro for garnish (optional)

Directions:

Boil water for the noodles cook pasta according to package instructions.

Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don’t push them aside!) and garnish with cilantro and lime wedges.

Asian Lettuce Wrap Chicken Chopped Salad

Original pictures take www.thecomfortofcooking.com site

Asian Lettuce Wrap Chicken Chopped Salad

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Summary:

Rather than serving these Asian Chicken Lettuce Wraps as an appetizer, everything is served over a great big chopped salad! Light, quick and easy to make!

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Instructions:

For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside.

For the chicken: In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside.

Heat a medium skillet over medium-high heat. Spray with cooking spray then add the chicken and cook until browned and cooked through, 8 to 10 minutes.

Add the water chestnuts and cashews to the pan. Pour the reserved hoisin mixture on top and cook for 1 to 2 minutes to heat through. Stir in the scallions. Remove from the heat and set aside.

For the salad: In a large salad bowl, combine both of the lettuces and the carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture.

Serve immediately.

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Ingrediants:

3 tablespoons rice vinegar

1 1/2 tablespoons grapeseed or canola oil

1 teaspoon sesame oil

1 teaspoon honey


1 teaspoon grated fresh ginger

1 clove garlic, minced

1/8 tsp kosher 
salt and pepper

1/4 cup hoisin sauce*


1 tablespoon rice vinegar

2 teaspoons Sriracha sauce


2 tablespoons less sodium soy sauce*


1 teaspoon grated fresh ginger

cooking spray

1 pound ground chicken

8 ounce can water chestnuts, drained and diced

2 tbsp chopped unsalted cashews


2 scallions, thinly sliced

1 head Boston or Bibb lettuce, chopped

1 romaine lettuce heart, chopped

2 carrots, grated

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Nutrition:

Amount Per Serving

Smart Points:8

Points +:9

Calories:332

Total Fat:18g

Saturated Fat:3g

Cholesterol:96mg

Sodium:585mg

Carbohydrates:23g

Fiber:4g

Sugar:7g

Protein:24g

Asian Grilled Chicken

Original pictures take www.rachelcooks.com site

Asian Grilled Chicken

I love spring! It’s so nice to get outside and use my grill.

Here is a tasty Asian inspired recipe for grilled chicken recipe I love to make when the weather warms. Letting it marinade overnight gives you the best results. This marinade is also great on boneless, skinless thighs. Serve this with a salad, rice or vegetables.

Asian Grilled Chicken Recipe

Gina’s Weight Watcher Recipes

Servings: 3 • Size: 2 cutlets • Points +: 6 pts • Smart Points: 6

Calories: 295.9 • Fat: 6.1 • Carbs: 11.4 • Fiber: 1.3 • Protein: 39.9

6 thin boneless skinless chicken cutlets (3 oz each)

For the Marinade:

2 tbsp lemon juice

2 tbsp toasted sesame seeds

2 cloves garlic, minced

2 tsp fresh ginger, peeled and minced

2 green onions, minced

1/4 cup low sodium soy sauce (for gluten free, use tamari)

1/4 cup teriyaki sauce

1 tsp honey

2 tsp sesame oil

Directions:

Combine all marinade ingredients in a small bowl. Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.

Preheat grill to high. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter.

Asian Glazed Drumsticks

Original pictures take 2.bp.blogspot.com site

Asian Glazed Drumsticks

These Asian inspired drumsticks are finger lickin’ good! It’s hard to believe they are low in points (my husband kept asking me if they were WW friendly as he cleaned the bones!) The glaze would also be great with thighs or wings. I served this with steamed vegetables to make this a complete low fat meal and drizzled the remaining glaze over the vegetables. Also would be wonderful over rice. Thighs would also work great in this recipe, but chicken breast would get too tough. If you must, remove chicken breast after 15 minutes, then allow the sauce to reduce down.

Asian Glazed Drumsticks

Gina’s Weight Watcher Recipes

Servings: 4 • Serving Size: 2 drumsticks • Points+: 5  • Smart Points: 7

Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g 

8 medium chicken drumsticks, skin removed

1 cup water

1/3 cup balsamic vinegar

1/3 cup low sodium soy sauce

1 tbsp honey (or sugar)

3 cloves garlic, crushed

1 tsp ginger, grated

2 tbsp chives or scallions, chopped

1 tsp sesame seeds

Directions:

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, honey, garlic, ginger, hot sauce and cook on high until liquid comes to a boil.

Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don’t want it to burn when it start becoming thick). Transfer chicken to a platter and pour sauce on top. Top with chives and sesame seeds and serve.

Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes

Original pictures take c3.staticflickr.com site

Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes

Peppery arugula tossed with nutty chick peas, pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar create a simple yet delicious main dish salad – perfect for lunch or dinner. Portions are large, loaded with fiber and very satisfying.

A few tips to make this simple salad fantastic – buy baby arugula, it has a milder peppery flavor. Use extra virgin olive oil, and a really good aged balsamic vinegar and most importantly use a premium imported parmesan such as Parmigiano Reggiano for optimum results. If you can’t find it in your area or if it’s out of your budget, Locatelli Pecorino Romano is another great option.

Spring Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes

Servings: 4 • Serving Size: 2 cups • Points +: 7 pts • Smart Points: 9

Calories: 280.4 • Fat: 9.2 g • Protein: 10.8 g • Carb: 43.6 g • Fiber: 7.9 g • Sugar: 3.3 g

Sodium: 337.1 mg (without salt)

3 cups baby arugula

6 oz Ronzoni Smart Taste penne pasta (use brown rice pasta for g.f.)

1/4 cup sun dried tomatoes, chopped

2 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

salt and fresh ground pepper to taste

1 cup canned garbanzo beans (chick peas), rinsed and drained

4 tbsp Parmigiano Reggiano, freshly shaved 

Directions:

Boil pasta in salted water according to package directions for al dente. Drain and run under cold water to stop the cooking.

Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste. Divide between 4 plates and top with remaining shaved parmesan cheese.

Makes 8 cups.