Another really good Weight Watcher meal. This is 9 points per serving. You know it is good when your kids eat it without complaining. :) Ichanged the recipe a little but nothing that would effect the points.
I finsihed my first week on WW with a 8.6 pound weightloss, every night I made a WW meal.
I went over on my points one day and used all my extra weekly points. My goal this week is to not go over and to save all my extra points for the WW carrot cake I plan on making for Easter.
7 oz packaged rice noodles
1 pound(s) uncooked boneless skinless chicken breast(s), cut into 3/4-inch cubes
1/4 cup(s) fish sauce, divided
4 cup(s) uncooked broccoli, florets
1 medium uncooked carrot(s), finely sliced
1/4 cup(s) fresh lime juice, divided
1Tbsp sugar
3 Tbsp water
1 1/2 tsp ginger root, fresh, finely minced (I used powder ginger because I was out of fresh, about 3/4 tsp.)
2 spray(s) cooking spray
4 tsp peanut oil, divided
1 tsp green hot chili peppers, or red chili pepper, Thai-variety, deveined, seeded, minced* (I used jalapeno)
4 clove(s) (medium) garlic clove(s), minced
1 1/2 cup(s) uncooked bean sprouts
2 1/2 oz peanuts, dry-roasted, salted, minced (about 1/2 cup)
1/2 cup(s) cilantro, fresh, minced
Soak noodles in cold water for 1 hour. Place chicken in a small bowl and cover with 1 tablespoon of fish sauce; set aside. Steam broccoli and carrot until crisp-tender, about 8 to 10 minutes. Immediately immerse in cold water; drain and set aside. Meanwhile, in another small bowl, combine remaining 3 tablespoons of fish sauce, 3 tablespoons of lime juice, sugar, water and ginger; mix well and set aside. Coat a large wok or skillet with cooking spray and warm over medium-high heat; add 2 teaspoons of oil. When hot, add chicken; cook, stirring occasionally until chicken is cooked through, about 4 minutes. Remove chicken from pan and cover to keep warm; set aside. Drain noodles thoroughly. Off heat, coat same wok or skillet with cooking spray and warm over medium-high heat; add remaining 2 teaspoons of oil. When hot, sauté garlic and chili pepper until just fragrant, about 30 seconds. Add noodles and fish sauce mixture; cook, stirring, until sauce is mostly absorbed, about 3 minutes. Stir in chicken and peanuts; remove from heat. Add remaining tablespoon of lime juice, bean sprouts and cilantro; mix well. Serve immediately. Yields about 2 cups per serving.
I finsihed my first week on WW with a 8.6 pound weightloss, every night I made a WW meal.
I went over on my points one day and used all my extra weekly points. My goal this week is to not go over and to save all my extra points for the WW carrot cake I plan on making for Easter.
7 oz packaged rice noodles1 pound(s) uncooked boneless skinless chicken breast(s), cut into 3/4-inch cubes
1/4 cup(s) fish sauce, divided
4 cup(s) uncooked broccoli, florets
1 medium uncooked carrot(s), finely sliced
1/4 cup(s) fresh lime juice, divided
1Tbsp sugar
3 Tbsp water
1 1/2 tsp ginger root, fresh, finely minced (I used powder ginger because I was out of fresh, about 3/4 tsp.)
2 spray(s) cooking spray
4 tsp peanut oil, divided
1 tsp green hot chili peppers, or red chili pepper, Thai-variety, deveined, seeded, minced* (I used jalapeno)
4 clove(s) (medium) garlic clove(s), minced
1 1/2 cup(s) uncooked bean sprouts
2 1/2 oz peanuts, dry-roasted, salted, minced (about 1/2 cup)
1/2 cup(s) cilantro, fresh, minced
Soak noodles in cold water for 1 hour. Place chicken in a small bowl and cover with 1 tablespoon of fish sauce; set aside. Steam broccoli and carrot until crisp-tender, about 8 to 10 minutes. Immediately immerse in cold water; drain and set aside. Meanwhile, in another small bowl, combine remaining 3 tablespoons of fish sauce, 3 tablespoons of lime juice, sugar, water and ginger; mix well and set aside. Coat a large wok or skillet with cooking spray and warm over medium-high heat; add 2 teaspoons of oil. When hot, add chicken; cook, stirring occasionally until chicken is cooked through, about 4 minutes. Remove chicken from pan and cover to keep warm; set aside. Drain noodles thoroughly. Off heat, coat same wok or skillet with cooking spray and warm over medium-high heat; add remaining 2 teaspoons of oil. When hot, sauté garlic and chili pepper until just fragrant, about 30 seconds. Add noodles and fish sauce mixture; cook, stirring, until sauce is mostly absorbed, about 3 minutes. Stir in chicken and peanuts; remove from heat. Add remaining tablespoon of lime juice, bean sprouts and cilantro; mix well. Serve immediately. Yields about 2 cups per serving.
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