I've been having camera troubles in not having myself and the camera and the memory card all in the same place at the same time. So, the following two recipes will be sans pictures. I've been trying to eat better and have been cooking Weight Watcher-y meals for dinner.
Thai Coconut Chicken
I saw this on a now defunct WW recipe blog a few months ago but was able to pull the recipe from Jess who made it recently. Here it is with my modifications:
WW Thai Coconut Chicken and Rice recipe
Makes 8 servings at 4 POINTS each of the chicken mixture, count your rice separately
Ingredients
4 boneless skinless chicken breast halves, sliced into bite-size pieces
1/2 cup chicken broth (You can modify the recipe to make it into a soup by adding more chicken broth)
1 (13 1/2 ounce)can coconut milk (I used light coconut milk. Regular is MUCH richer, but the POINTS aren't worth it)
1/2-1 tablespoon Thai red curry paste
1/4 cup fresh basil leaves, shredded
1/2 cup frozen English peas
1/2 cup canned water chestnuts (I HATE water chestnuts and never should have used them. I know better)
2-3 tablespoons fish stock
1-2 chicken bouillon cubes
2 tablespoons brown sugar
2 limes, quartered (optional)
Preparation
1. In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
2. Saute the chicken in the mixture until cooked through.
3.
Add the rest of the ingredients and simmer for about 10 minutes (or
until the peas are cooked and the sauce has reduced and thickened to
desired consistency).
4. Serve over hot cooked basmati or white rice, with lime wedges. (I used jasmine)
Was the recipe easy to follow?
- Yep!
Was it tasty?
- Sure.
Will I make it again?
- Probably not. While it tasted good, I have some bizarre aversion to the smell of leftover curry and almost hurled when I went to scoop it into a lunch container and then when I went to throw it out. So, it's just not for me.
My second recipe I did take directly from Jess with her Chicken Parmigiana. Here's the recipe with my changes/bastardizations:
Chicken Parmigiana: Makes 4 servings; 5 WW points per serving
Ingredients
- Olive oil cooking spray (I used regular PAM)
- 1 pound uncooked boneless, skinless chicken breast, thinly pounded (four 4-oz pieces) [I used thin-sliced chicken breasts instead of pounding them myself.]
- 2 large egg whites, lightly beaten
- 1/2 cup dried bread crumbs (I used Panko)
- 1 Tbsp Italian seasoning
- 1/2 tsp table salt, or to taste
- 1 tsp olive oil
- 1 1/2 cup canned tomato sauce
- 1/2 cup part-skim mozzarella cheese, shredded
- 1 Tbsp fresh grated Parmesan cheese
Instructions:
- Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.
- Place egg whites in a shallow bowl. Combine bread crumbs with Italian seasoning and salt; pour into another shallow bowl. Dip chicken in egg whites; turn to coat. Dip chicken in bread crumb mixture; turn to thoroughly coat.
- Coat a large skillet with cooking spray and add oil; heat over medium-high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side.
- Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until chicken is cooked through and cheese is bubbly, about 25 minutes.
Was the recipe easy to follow?
- Yes!Or, it would have been very easy to follow if I didn't think I knew everything and had the recipe memorized and forgot to brown the chicken before putting it in the pan. I baked it in the sauce and the chicken was still moist so that's a plus.
Did it taste good?
- Well, the downside to not browning the chicken was that I also didn't adhere the breadcrumbs to the chicken... It was pretty goopy, but the overall taste was good.
Will I make it again?
- Yes. I'll just do it correctly next time!
We've made the WW chicken parm before and also had a decently good response. In fact we made it when we had company coming over and didn't tell them it was WW!
Posted by: anne | August 19, 2008 at 11:33 AM