Sticky Sesame Chicken & Fried Brown Rice

There is nothing better than sweet yummy chicken (or as my daughter called it tonight sweet, yummy sticky chicken).  I served it with a homemade fried rice and roasted asparagus...This whole meal was a total of 11 points.

Sticky Sesame Chicken
Serves 5

2 lbs chicken tenderloins (or chicken breast)
1/4 cup teriyaki sauce (I used soy vay)
1/4 cup bbq sauce (I used Trader Joe's)
2.5 tbsp honey
sesame seeds

1) Preheat oven to 375 and line a baking sheet with aluminum foil (saves on cleanup).
2) Place chicken in a bowl.  Add teriyaki sauce, bbq sauce & honey and mix well. 
3) Place chicken tenderloins on baking sheet with tongs.
4) Bake for 25 minutes.
5) Remove from oven and turn over...baste with more sauce if you like and sprinkle with sesame seeds.
6) Bake an additional 10 minutes or until chicken is done!

Calories: 232
Fat: 1
Carbs: 18
Fiber: 0
Protein: 36
WW Points Plus: 5

Fried Rice
Serves 6 (1/2 cup each)

3 cups cooked brown rice
3/4 tsp salt (may want to omit if you are using regular soy sauce)
3/4 tsp pepper
3/4 tsp ground ginger
2 cups frozen mixed veggies
1/2 cup low sodium soy sauce
4 eggs, beaten


1) Heat a large pan that is sprayed with cooking spray
2) Add eggs and scramble
3) add in veggies & seasoning and sautee for about 5 minutes
4) add in rice and soy sauce and cook until heated through

Calories: 182
Fat: 4
Carbs: 28
Fiber: 2
Protein: 8
WW Points Plus: 5

VERDICT: the 1st words out of the kids mouths was "oh boy fried rice"! They loved it and I served it with some roasted asparagus that I just tossed with some olive oil and Morton's Seasoning Salt and threw them in on another rack with the chicken...I want to try the check next time with either chicken legs or drumettes...and lots of napkins

Vegetable Soup- 5 points

So what do you do when you have a lot of veggies and the weather is turning cold...you make vegetable soup...this was a quick throw together and very filling and yummy!



Vegetable Soup
Serves 6 large servings
5 WW points plus




1/4 cup olive oil
3+ crushed garlic cloves
9oz of diced zucchini (about 3)
8oz diced carrots (about 3)
8oz diced leeks (about 1)
6oz diced celery (about 2)
6oz green beans cut in bite size pieces
4 cups organic vegetable broth
1 large can crushed tomatoes
S&P
3oz whole wheat macarroni


In a large pot add olive oil, garlic, zucchini, carrots, leeks & celery and cook for about 15 minutes.


Add in broth, tomatoes & zucchini and simmer for 30 minutes.  


Add in the pasta and the S&P to taste and let sit for 10 minutes.


This is so good and you can add what you want or what you have on hand.  It's yummy and filling.
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Loaded Baked Potato Soup

Today was the 1st real cold day we have had this winter...this morning it was 24 degrees outside and when my husband got home tonight it was a whopping 34 degrees.  So how do you deal with it...warm soup...

So tonight it's yummy loaded baked potato soup with salad and bread...








Loaded Baked Potato Soup
Serves 6
1 1/2 cups per serving

2 lbs baked potatoes, cooked, peeled & roughly chopped
1 medium head of cauliflower
2 cups of fat free chicken broth
2 cups of milk (we used 1%)
salt & pepper (next time I will add more)
1 tbsp of xanthan gum
1 cup fat free sour cream, divided
6 tbsp of shredded cheddar cheese
6 tbsp chopped chives or green onions
3 slices of cooked & crumbled bacon

In a large pot with a steamer basket cook the cauliflower until soft.  Drain cauliflower and put it back in the pot. 

Add in the potatoes and chicken broth.  Mash until smooth. 

Add in milk, s&p, sour cream & xanthan gum (this thickens it up). 

Blend until smooth and simmer for about 10 minutes. 

Ladle into a bowl and top with cheese, bacon, chives sour cream.

VERDICT: the whole family loved this and the kids didn't even know there was cauliflower in there...I served this with a green salad & parmesan herb rolls from Trader Joe's

Momentum Points: 5
Calories: 277
Fat: 5
Fiber: 5
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