Lately meal planning has been a really daunting task. I can't figure out why. I'm someone who loves to eat and cook, but for some reason lately the pre-planning is making me nuts. Someone at my Weight Watchers meeting was raving about the new "The Essential WW Freestyle Cookbook" sold at meeting centers so I decided to pick it up. I figured any inspiration would be a good thing.
The first recipe I tried was this stir fry. The original recipe calls for turkey but I chose to substitute chicken. Overall I kept the recipe pretty identical except I added more noodles because my store had a limited option with the noodles and I ended up buying a pack of precooked "heat and serve" rice noodles. This recipe was very good. I think next time I'd add some sriracha to give the sauce some heat, but otherwise we all loved it.
Source: Slightly adapted from WW Freestyle Cookbook
6 SmartPoints on the WW Freestyle program (per 1 3/4 cup serving)
7 ounces thin rice noodles, cooked
3/4 cup chicken broth
3 tablespoons soy sauce
1 tablespoon corn starch
1 pound chicken breasts, cut into thin strips
1/4 tsp salt
4 teaspoons grapeseed oil (or canola)
3 garlic cloves, minced
4 tsp minced ginger
1/4 tsp red pepper flakes
4 cups broccoli florets
2 small orange bell peppers, thinly cliced
4 scallions, chopped
1/4 cup fresh basil, cut into thin strips
Directions:
1- Whisk together the broth, soy sauce, and corn starch. Set aside.
2- Sprinkle chicken with salt. Heat pan with 2 tsp oil, swirling to coat the pan. Add the chicken and stir-fry until browned and cooked. Set aside on a plate.
3- Wipe out the skillet and add remaining oil. Add garlic, ginger, and red pepper flakes. Stir fry for about 30 seconds. Add broccoli, bell peppers, and scallions until veggies are tender-crisp, about 3-4 minutes.
4- Add the chicken, basil, and noodles to the skillet. Whisk broth mixture again and pour over skillet. Bring to a boil and reduce the heat until the sauce thickens.
Makes 4 servings, about 1 3/4 cup each.
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