P. F. Chang's Mongolian Beef

                                                                                                                  

Thanks Tish!

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced

1 tablespoon garlic, chopped

1/2 cup soy sauce

1/2 cup water

3/4 cup dark brown sugar

vegetable oil, for frying (about 1 cup)

1 lb flank steak

1/4 cup cornstarch

2 large green onions

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

Don't get the oil too hot.

Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

Remove it from the heat.

Slice the flank steak against the grain into 1/4" thick bite-size slices.

Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

Let the beef sit for about 10 minutes so that the cornstarch sticks.

As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). 

Heat the oil over medium heat until it's nice and hot, but not smoking.

Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. 

You don't need a thorough cooking here since the beef is going to go back on the heat later.

Stir the meat around a little so that it cooks evenly.

After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

Put the pan back over the heat, dump the meat back into it and simmer for one minute.

Add the sauce, cook for one minute while stirring, then add all the green onions.

Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

Leave the excess sauce behind in the pan.

Caesar Salad and Dressing

                                                                                                                    

Philippians 4:4 Rejoice in the Lord always. I will say it again: Rejoice!

3 hearts of romaine

1/2 cup Italian 4 cheese blend, plus additional cheese for serving

1 1/2 teaspoons red wine vinegar

1/4 t minced garlic 

1/2 t anchovy paste

1/4 teaspoon Worcestershire sauce
1 t lemon juice
1t Dijon mustard 

1T Tabasco

8 turns freshly ground white pepper

1/2 T sea salt

Freshly ground black pepper

1/3 c Hellman’s mayo

Trim the root ends from the romaine, separate the leaves, and wash and dry them. Put the lettuce in the fridge to chill while you prepare the dressing.

Using a mortar and pestle, grind sea salt, anchovy paste and garlic. Starting with the mayo, add to bowl and whisk, then add rest of wet ingredients. Add the cheese, white and black peppers last.

Toss the chilled lettuce with the dressing in a large bowl. Transfer to serving plates or a serving platter and finish with a generous crowning of the remaining grated cheese and a few turns of black pepper.

Weight Watchers Au Gratin Potatoes

 

                                                                                                        

Thanks Kittencal!

1 tablespoon butter

1 medium onion, thinly sliced

1 -2 tablespoon flour

2 cups nonfat milk

2 lbs potatoes, thinly sliced

1 cup shredded low-fat cheese

1 teaspoon salt

1/4 teaspoon black pepper

Directions:

Heat oven to 375 degrees.
Coat a 2-quart baking dish with cooking spray.  

Melt butter in a large frypan over medium heat; add in onion and cook stirring occasionally until onion begins to brown (about 5 minutes).

Stir in flour, then slowly add in milk.

Add in potatoes; stir to mix; bring to a boil.

Stir in 3/4 cup cheese, salt and black pepper.

Pour mixture into prepared baking dish then spread out.

Bake for 1 hour uncovered.

After 1 hour cooking time cover with foil and continue to bake another 20 minutes more.

Change oven to broil heat.

Sprinkle the remaining cheese over potatoes and broil 6-inches from heat until the cheese is golden (about 1-2 minutes).

Cool 5 minutes before serving.

Weight Watchers Broccoli Cheese Soup

                                                                                                                        

Thanks Chloe!

3 (14 1/2 ounce) cans chicken broth

2 (1 lb) bags frozen broccoli

1 (10 1/2 ounce) can rotel brand tomatoes and green chilies

10 ounces Velveeta reduced fat cheese product

Directions:

Mix chicken broth, frozen broccoli and tomatoes and chilies together.
Simmer for 25 minutes or until veggies are tender.

Cube Velveeta and put into soup pot.

Simmer just until cheese is melted.

This recipe freezes and refrigerates well. I make a large recipe at the beginning of the week and use it to snack  on when I'm in danger of breaking my diet. I can have a large bowl and some crusty bread with it and still be under 5 points.

Macaroni Grill Chicken Scallopini

                                                                                                          
                        






Thanks Marie!

4 oz. lemon juice
2 oz. white wine
4 oz. heavy cream
1 lb. butter
6-8 (3 oz.) chicken breasts, pounded thin
Oil, for sautéing chicken
Butter, for sautéing chicken
½ -3/4 c. flour, seasoned with salt & pepper, for dredging
6 oz. pancetta, cooked
12 oz. mushrooms, sliced
12 oz. artichoke hearts, sliced
1 T. capers
1 lb. cappellini, cooked
Chopped parsley, for garnish

To make sauce:
Heat the lemon juice and white wine in a saucepan over medium heat.
Bring to a boil and reduce by one-third.
Add cream and simmer until mixture thickens (3-4 minutes).
Slowly add butter until completely incorporated.
Season with salt and pepper.
Remove from heat and keep warm.
Cook pasta and drain.
Heat a small amount of oil and two T. butter in a large skillet.
Dredge chicken in flour and sauté in pan, turning once, until brown and cooked through.
Remove chicken from pan and add to pan remaining ingredients.
Heat until mushrooms soften and are cooked; add chicken back to pan.
Place cooked pasta on each plate.
Add half of butter sauce to chicken mixture and toss.
Taste and adjust, adding more sauce if needed.
Place chicken mixture over pasta.
Garnish with parsley.
Alternately, mix pasta and chicken together.
Toss with butter sauce.