We are jumping back on the Weight Watchers band wagon. I’ve lost 20 pounds but haven’t stuck with it. It’s time for our whole family to eat healthier and get fit! So I’m hoping to give you lots of great, affordable ideas for healthy, YUMMY dinners! Here is one of our favorites!
This Fried Rice is soooooooo good! Make it with brown or white rice (i use brown). You can do extra veggies if you want. You can make a ton of it and freeze it in portions.
Easy Fried Rice
Course: side dishes
PointsPlus™ Value: 4
Preparation Time: 8 min
Cooking Time: 10 min
Level of Difficulty: Easy
Basic, easy and fast — a tasty way to use up leftover rice. Make it a main dish by stirring in cooked chicken or shrimp.*
2 spray(s) cooking spray
2 large egg(s), lightly beaten
1 cup(s) carrot(s), shredded
1 cup(s) scallion(s), sliced, divided
3 cup(s) cooked white rice
1/2 cup(s) frozen green peas, thawed
1/4 cup(s) low-sodium soy sauce, or to taste
* Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
* When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
* Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
* Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.
* *Could affect PointsPlus value.
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WEIGHT WATCHERS and PointsPlus™ are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
And for the main course:
Pineapple and Honey-Glazed Chicken
Prep: 15 min
Cook: 50 min
Per Serving: 199 cal, 6g fat, 2g sat fat, 0g trans fat, 78mg cholesterol, 210mg sodium, 8g carb, 0g fiber, 26g protien, 18mg calcium
1/2 c canned crushes pineapple (freeze the extra in ice cube trays for later)
2 tbsp reduced-sodium soy sauce
2 tbsp honey
1 tbsp grated peeled fresh ginger (I omit since we don’t like ginger)
2 tbsp fresh lime juice
1 shallot,minced (I use onion most of the time)
1 small jalapeno pepper, seeded and minced
1 (4 lb chicken), skinned and cut into 8 pieces (I use chicken breast)
1/2 teaspoon cornstarch
2 teaspoons water
1 tbsp fresh parsley
1. Combine the pineapple, soy sauce, honey, lime juice, ginger, shallot, and jalapeno in a large zip-close plastic bag; add chicken. Squeeze out the air and seal bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 4 hours or overnight.
2. Preheat oven to 375*F. Place a rink in large roasting pan/
3. Remove the chicken pieces and place on rack; reserve marinade. Bake the chicken until browned and the chicken is 180*F. Baste with reserved marinade twice during the first 25 minutes of cooking.
4. Stir together the cornstarch and water in small brown until smooth. Transfer chicken to platter, keep warm. Remove the rack from pan, with a spoon skim off any fat; pouring remaining juices into a small saucepan and set over medium heat. Cooke until the juices are reduced by half, about 2 minutes. Add the cornstarch mixture and cook, stirring constandly until the mixture bubbles and thickens, about 10 seconds; stir in parsley. Serve the chicken and sauce.