Chicken Teriyaki

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"Healthy Chicken Dinners"

 4 chicken thighs

3 tablespoons lite soy sauce

2 tablespoons honey

2 tablespoons mirin (or dry sherry or vermouth mixed with 2 teaspoons sugar)

1/8 teaspoon pepper (more or less to taste)

1-1/2 tablespoons extra virgin olive oil

Sauce

  • 2 tablespoons lite soy sauce

  • 2 tablespoons sake (an Asian rice alcohol) or dry sherry or vermouth (optional)

  • 2 tablespoons honey

  • 2 tablespoons mirin (or dry sherry or vermouth mixed with 2 teaspoons sugar)

Directions

In a small bowl, mix the soy sauce, honey, mirin, and pepper.

In a large bowl place the chicken thighs then pour the marinade on them. Leave it between 1 hour to overnight. Overnight gives the best and tastiest result.

To make the sauce, over low heat, in a small saucepan, boil all the ingredients for the sauce for about 5 minutes. Be careful not to burn it.

Grill the chicken on the barbecue grill or oven.

You can also sautè them on a heavy-bottomed saucepan on high flame with little extra virgin olive oil. When the skin becomes dark brown, about a minute, turn to the other side then lower the heat to medium. Be careful not to burn the chicken because the honey makes them burn fast. Cover the pan because the splatters of oil can get very messy.

Baste the chicken with the sauce until cooked through. Start with half of the sauce first so if some remains, you can pour it on the chicken when they are cooked.

Serve with plain steamed brown rice.

Source: Skinny Moms

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Macaroni Salad - 3 points

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Ingredients

1-3/4 cups multi-grain macaroni, uncooked
3 cups small broccoli florets
1 red bell pepper, chopped
1 cup reduced fat mayonnaise with olive oil
1/4 cup reduced fat sour cream
2 tbsp Dijon mustard
2 hard boiled eggs, chopped

Directions:

1. Cook macaroni in a large saucepan as directed on package, adding the broccoli and bell pepper to the boiling water for the last 2 minutes; drain. Rinse with cold water and drain well.
2. Mix together the mayonnaise, sour cream and mustard in a large bowl.
Stir in macaroni mixture and eggs. Refrigerate at least 2 hours or until well chilled.Yield: 16 Servings
Serving Size: 1/2 cup per serving
Weight Watchers PointsPlus+ = 3 per serving
Nutrition Information:
Calories 120, Carbs 13 g, Fat 6 g, Fiber 2 g, Protein 4 gSource:  http://77wwrecipes.blogspot.com/2015/11/macaroni-salad-3-points.html

Baked Apple Streudel

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Ingredients:

– 4 medium apples

– 1/2 cup unpacked brown sugar

– 1/2 tsp ground cinnamon

– 2 tbsp fresh lemon juice

– 1/4 cups all-purpose flour

– 1/4 cups uncooked old fashioned oats

– 3 tbsp reduced-calorie margarine

Directions:

Preheat oven to 350°F.

Stir together apples, 1/4 cup of brown sugar, cinnamon and lemon juice; pour into a 1 1/2 quart baking dish.

Cut flour, oatmeal, remaining brown sugar and margarine together with a pastry blender or fork in a medium bowl; sprinkle over apple mixture.

Bake until apples are tender and top is browned, about 45 minutes.

Serving size = 1/2 cup

Each serving = 3 Weight Watchers PointsPosted on Facebook, no idea of original source