Weight Watcher Recipes
Let's get a new thread with Weight Watcher recipes only. Be sure to list points/and or calories so we can all keep track. I'll start off with this one. Baked Coconut Shrimp 1 1/2 pounds Shrimp -...
Forum Discussion
my Mom's Sweet and Sour Pork (or Chicken)
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She got this recipe frm the Swinburne School in Newport RI (adult ed and enrichment classes in a lovely historic setting). It's supposed to be more "authentic" than that gloppy red stuff you get from many Chinese food restaurants. I'll give you the original recipe, and then my modifications to lighten it up a bit.
cubed, lean, boneless pork (or chcken), about 2 lbs
In a large bowl. mixed and set aside:
1 egg, lightly beaten
1/4 cup cornstarch
1/4 cup flour
1/4 cup chicken stock
1 tsp salt
Coat meat with batter, turning till meat is totally covered, and stir fry in a wok or large skillet with a couple of tbsp vegetable oil until golden brown. REmove to an oven proof dish and hold in a warm oven.
Prepare sauce:
1/2 cup chicken stock
1/4 cup red wine vinegar (or apple cider vinegar)
1/4 cup brown sugar
1 tsp soy sauce
In a separate small cup, mix 1 Tbsp cornstarch with 2 tbsp water
Prepare veggies:
1 large red or green or yelow pepper, cut in 1 inch dice
1 carrot, cut in diagonal slices (I use 2 cups baby carrots cut in half on the diagonal)
Heat 1 Tbsp oil in wok or skillet.
Stir fry carrots for 2 or 3 min.
Add peppers and stir fry 2 or 3 minutes more.
Add meat back in, toss to mix everything, and add sauce
Let boil for a min or two, turning mixture gently.
Add cornstarch mixture in and turn gently, boiling lightly, until thickened.
serve over rice.
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Here's what I do:
I do not batter the meat.
I stir fry the meat in 1 tbsp canola oil. First I Pam the pan well,and actually pour the oil over the meat in a bowl and mix well. Then add meat to hot pan.
When browned up a bit on the outside, I remove it per instructions.
I do not fry the veggies in oil, I just add more Pam. If they start to stick, a add a tbsp or two of the broth.
I use more veggies than the recipe calls for
I add a can of pineapple chunks in no sugar added liquid, and drain the liquid off into the broth.
I DO use the bown sugar, but if you need to, try replacing all or part with splenda. ( aquartr cup is not bad considering this makes at least 8 servings, maybe more)
i serve over brown rice.
I use sodium free bouillon and low sodium soy
This also makes a good party appetizer- omit the rice, and serve with toothpicks for stabbing, or make little mini skewers and serve with sauce drizzled over.
***************************
She got this recipe frm the Swinburne School in Newport RI (adult ed and enrichment classes in a lovely historic setting). It's supposed to be more "authentic" than that gloppy red stuff you get from many Chinese food restaurants. I'll give you the original recipe, and then my modifications to lighten it up a bit.
cubed, lean, boneless pork (or chcken), about 2 lbs
In a large bowl. mixed and set aside:
1 egg, lightly beaten
1/4 cup cornstarch
1/4 cup flour
1/4 cup chicken stock
1 tsp salt
Coat meat with batter, turning till meat is totally covered, and stir fry in a wok or large skillet with a couple of tbsp vegetable oil until golden brown. REmove to an oven proof dish and hold in a warm oven.
Prepare sauce:
1/2 cup chicken stock
1/4 cup red wine vinegar (or apple cider vinegar)
1/4 cup brown sugar
1 tsp soy sauce
In a separate small cup, mix 1 Tbsp cornstarch with 2 tbsp water
Prepare veggies:
1 large red or green or yelow pepper, cut in 1 inch dice
1 carrot, cut in diagonal slices (I use 2 cups baby carrots cut in half on the diagonal)
Heat 1 Tbsp oil in wok or skillet.
Stir fry carrots for 2 or 3 min.
Add peppers and stir fry 2 or 3 minutes more.
Add meat back in, toss to mix everything, and add sauce
Let boil for a min or two, turning mixture gently.
Add cornstarch mixture in and turn gently, boiling lightly, until thickened.
serve over rice.
************************
Here's what I do:
I do not batter the meat.
I stir fry the meat in 1 tbsp canola oil. First I Pam the pan well,and actually pour the oil over the meat in a bowl and mix well. Then add meat to hot pan.
When browned up a bit on the outside, I remove it per instructions.
I do not fry the veggies in oil, I just add more Pam. If they start to stick, a add a tbsp or two of the broth.
I use more veggies than the recipe calls for
I add a can of pineapple chunks in no sugar added liquid, and drain the liquid off into the broth.
I DO use the bown sugar, but if you need to, try replacing all or part with splenda. ( aquartr cup is not bad considering this makes at least 8 servings, maybe more)
i serve over brown rice.
I use sodium free bouillon and low sodium soy
This also makes a good party appetizer- omit the rice, and serve with toothpicks for stabbing, or make little mini skewers and serve with sauce drizzled over.
