Olive oil spray
4 oz boneless pork chops
1 tsp garlic powder
salt, pepper
8 tsp honey teriyaki marinade and sauce
4 slices canned pineapple in juice
Preheat broiler. Line baking sheet with foil and spray with olive oil. Mist pork chops and season. Broil 2 minutes. Turn and brush 2 tsp of teriyaki marinade on top of each. Top with pineapply slice. Broil 3-5 minutes longer. Serve.
Showing posts with label asian. Show all posts
Showing posts with label asian. Show all posts
Saturday, February 26, 2011
Mandarin Orange Chicken (6 servings, 2.5 pts each)
3 tbsp frozen orange juice concentrate, thawed
3 tbsp low sodium soy sauce
1 tbsp freshly minced garlic
1 tbsp hot sesame oil
1 tsp chili paste
¾ cup canned unsweetened mandarin oranges in juice
6 4 oz boneless skinless chicken breasts
In large bag, mix juice, soy sauce, garlic, oil, and chili paste. Stir in the oranges and juice. Add chicken in marinade. Seal and refrigerate at least 6 hours or overnight.
Preheat oven to 400. Put chicken in casserole dish in single layer and pour marinade over top. Cover dish with foil and bake for 25 to 30 minutes.
3 tbsp low sodium soy sauce
1 tbsp freshly minced garlic
1 tbsp hot sesame oil
1 tsp chili paste
¾ cup canned unsweetened mandarin oranges in juice
6 4 oz boneless skinless chicken breasts
In large bag, mix juice, soy sauce, garlic, oil, and chili paste. Stir in the oranges and juice. Add chicken in marinade. Seal and refrigerate at least 6 hours or overnight.
Preheat oven to 400. Put chicken in casserole dish in single layer and pour marinade over top. Cover dish with foil and bake for 25 to 30 minutes.
Sweet and Sour Pineapple Chicken (4 servings, 2 cups, 6 pts)
1/3 cup ketchup
3 tbsp soy sauce
2 tbsp unseasoned rice vinegar
3 tbsp sugar
1 tbsp cornstarch
2 tsp canola oil
1 lb skinless chicken breast halves, cut into chunks
1 red bell pepper, cut into ¾ inch pieces
½ lb snow peas, trimmed
1 cup drained canned straw mushrooms
1 (8 oz) can pineapple chunks in juice, drained
Stir together the ketchup, soy sauce, vinegar, sugar, and cornstarch in small bowl until smooth. Set aside. Heat oil in skillet add chicken to stir fry until cooked through, about 5 minutes. Place in bowl. Add remaining ingredients to wok. Stir fry until bell pepper is crisp tender, about 3 minutes. Return the chicken to the wok with ketchup mixture. Stir fry until sauce thickens and bubbles, about 1 minute.
3 tbsp soy sauce
2 tbsp unseasoned rice vinegar
3 tbsp sugar
1 tbsp cornstarch
2 tsp canola oil
1 lb skinless chicken breast halves, cut into chunks
1 red bell pepper, cut into ¾ inch pieces
½ lb snow peas, trimmed
1 cup drained canned straw mushrooms
1 (8 oz) can pineapple chunks in juice, drained
Stir together the ketchup, soy sauce, vinegar, sugar, and cornstarch in small bowl until smooth. Set aside. Heat oil in skillet add chicken to stir fry until cooked through, about 5 minutes. Place in bowl. Add remaining ingredients to wok. Stir fry until bell pepper is crisp tender, about 3 minutes. Return the chicken to the wok with ketchup mixture. Stir fry until sauce thickens and bubbles, about 1 minute.
Asian Style Roast Beef Salad (4 servings, 4 pts each)
½ lb sliced deli roast beef, cut into strips
2 cups sliced white mushrooms
1 cup snow peas, trimmed
1 cup packaged matchstick carrots
1 small red onion, thinly sliced
1 yellow bell pepper, cut into thin strips
¼ cup seasoned rice vinegar
1 tbsp reduced sodium soy sauce
1 tbsp pickled ginger, drained and chopped
1 tbsp Asian (dark) sesame oil
Combine roast beef, mushrooms, snow peas, carrots, onion, and bell pepper in serving bowl. Whisk together remaining ingredients in small bowl. Drizzle over salad and toss evenly to coat.
2 cups sliced white mushrooms
1 cup snow peas, trimmed
1 cup packaged matchstick carrots
1 small red onion, thinly sliced
1 yellow bell pepper, cut into thin strips
¼ cup seasoned rice vinegar
1 tbsp reduced sodium soy sauce
1 tbsp pickled ginger, drained and chopped
1 tbsp Asian (dark) sesame oil
Combine roast beef, mushrooms, snow peas, carrots, onion, and bell pepper in serving bowl. Whisk together remaining ingredients in small bowl. Drizzle over salad and toss evenly to coat.
Chicken and Coconut Curry (4 servings, 6 pts each)
¾ lb boneless skinless chicken breast cut into chunks
salt, pepper
1 tsp canola oil
1 red bell pepper, cut into strips
6 scallions, chopped
2 ½ tsp Thai red curry paste
2 tsp sugar
1 tsp ground cumin
½ tsp ground coriander
1 (14 oz) can light coconut milk
1 (12 oz) bag cauliflower florets
1 (6 oz) bag matchstick cut carrots
Sprinkle chicken with salt and pepper. Heat oil in nonstick skillet. Add chicken and cook through about 5 minutes. Transfer to plate. Add remaining oil to skillet. Add bell pepper and scallions, cook, stirring until scallions turn bright green about 1 minutes. Add curry paste, sugar, cumin, and coriander; cook, stirring constantly about 1 minute. Stir in coconut milk, cauliflower and carrots, bring to boil. Reduce heat and simmer, covered, stirring occasionally until vegetables are tender, about 6 minutes longer. Return chicken to skillet and cook until heated through.
salt, pepper
1 tsp canola oil
1 red bell pepper, cut into strips
6 scallions, chopped
2 ½ tsp Thai red curry paste
2 tsp sugar
1 tsp ground cumin
½ tsp ground coriander
1 (14 oz) can light coconut milk
1 (12 oz) bag cauliflower florets
1 (6 oz) bag matchstick cut carrots
Sprinkle chicken with salt and pepper. Heat oil in nonstick skillet. Add chicken and cook through about 5 minutes. Transfer to plate. Add remaining oil to skillet. Add bell pepper and scallions, cook, stirring until scallions turn bright green about 1 minutes. Add curry paste, sugar, cumin, and coriander; cook, stirring constantly about 1 minute. Stir in coconut milk, cauliflower and carrots, bring to boil. Reduce heat and simmer, covered, stirring occasionally until vegetables are tender, about 6 minutes longer. Return chicken to skillet and cook until heated through.
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