More WW Recipes

After a few requests, I'm back with a few more Weight Watcher recipe reviews!  Lately, I've been making recipes from http://www.skinnytaste.com/.  I love recipe blogs that show me pictures of what the end result looks like!  If you haven't ventured over to her blog, you should try it out!

Both of these are great!  I've made them both twice now.  If you like Asian-inspired food, you'll love these!

Asian Glazed Drumsticks
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts • Points+: 5 pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g  

• 8 medium chicken drumsticks, skin removed (I used chicken breasts instead)
• olive oil spray (I used my Misto)
• 1 cup water
• 1 tbsp Sriracha hot sauce (more or less to taste)
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce (I used reduced sodium)
• 4 tsp agave nectar (I used sugar)
• 3 cloves garlic, crushed
• 1 tsp ginger, grated
• 2 tbsp chives or scallions, chopped
• 1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, 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 a thick glaze, 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 glaze on top. Top with chives and sesame seeds and serve.

 Pepper Steak
Gina's Weight Watcher Recipes
Servings: 4 • Cook Time: 10 minutes • Old Points: 5.5 • Points+: 6
Calories: 235.3 • Fat: 8.9 g • Protein: 35.4 g • Carb: 11.8 g • Fiber: 1.2 g 
 

• 12 oz top round beef, trimmed to 1/8" fat, prime grade
• 4 tsp plus 3 tbsp soy sauce (I used reduced sodium)
• 1 tbsp rice wine (same thing as Saki)
• 3 tsp cornstarch
• 5 tsp vegetable oil
• 1 large onion, sliced into thin strips
• 1 bell pepper, sliced into thin strips
• 1/2 tsp black pepper
• crushed red pepper flakes (optional)

Slice meat into thin slices with the grain. Cut each strip across the grain about 1" long so you have small thin slices. Place in a bowl and add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.

In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.

Heat the wok on high heat. Swirl in 1 tbsp oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.

Add remaining 2 tsp of oil to wok, add peppers and onions and cook about 2 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.

Bon Appetit!