Friday, October 1, 2010

Recipe of the Week!

CHICKEN TERIYAKI WITH MIXED VEGGIES (6 servings at 5 points each)
1 1/2lbs. boneless/skinless Chicken Breasts(cubed) (I did then whole)
2 tsp. minced garlic (I used 2 fresh cloves)
4 Med green onions chopped
3 T. Teriyaki sauce
3/4c. Fat free Chicken broth
1 package of mixed veggies (caulif, carrots, and broccoli)
3c. cooked brown rice

Heat a large sprayed skillet over med heat; add garlic and brown chicken on all sides, about 5 minutes. Add green onions and cook until tender, about 2 minutes. Add broth and teriyaki sauce; simmer 5 minutes until chicken is done and sauce is slightly reduced. Divide into 6 servings and serve each over 1/2c. rice and 1 c. mixed veggies.

Apple/Cranberry Salad: (6 servings @ 2pts. each)
4 med. apples chopped or diced
1/2c. dried cranberries
2T. chopped walnuts
6oz fat free vanilla yogurt

Toss all ingredients together and divide into 6 servings!

The kids gobbled up the salad, and even liked the chicken! :) I was incredibly impressed with this recipe and will be adding it into our monthly rotation! :)

No comments:

Post a Comment