Both of these recipes were great! They’re from the new Cooking Light. The Kung Pao isn’t as spicy or sweet as the restaurant version, but the rice gives enough sweetnesss and you can always spice it up more if you like. Pictured with sauteed bok choy.
Monthly Archives: November 2010
So the 4 readers of mine or so who likely care about the Weight Watchers points values that I assign to recipes when relevant, take note: as you’ve probably seen, the company has changed its program as of today. It’s now called PointsPlus, and values for many items bear little resemblance to the originals.
I’m guessing it will take me a little while to get used to the system. And since I use their software, I’m going to have to shift to it. My plan, then, is to use the new system when noting WW points in my recipes, and to go back to my old recipes and include both the previous and current point values for them.
Hope it’s helpful! And hope the plan continues to work for me now that I’ve discovered, for example, an oz of bourbon is 3 points rather than 1…
Here’s this year’s leftover turkey recipe. Since we didn’t host, all we ended up taking home is a cup of turkey meat, which I turned into this simple soup.
John and I got a late night dinner at one of his favorite Italian places in Jersey last night. In an attempt to order a light meal, I got the asparagus appetizer with crabmeat as my entree. Yeah, not so light – tons of white wine sauce, crab, cheesy goodness, roasted red pepper, etc. Honestly, as a dish, it was a little weird, and given I ate less than half of it, I was skeptical about taking home the leftovers. John, though, suggested I make it into an omelet, and it was totally the right call – the eggs really worked well with the flavors, and I cut out the wine sauce and most of the cheese that was weighing it down.
Obviously, you’re not likely to have these leftovers hanging around, but it’s pretty easy to recreate the flavors with fresh ingredients.
John wanted BLTs for lunch. I knew we only had turkey bacon, and I didn’t have any fresh tomatoes (and tend to ignore them come November anyway), so I had to get a little creative. I roasted and salted some canned ones to make them passable, and spiced up the sandwich with homemade mayo to make up for the less-than-stellar ingredients. It ended up being pretty tasty. And I think it’s official: I no longer hate mayo; I just hate jarred mayo.
We had this with leftover sausage bean soup.