What's for Dinner?

Comment by Lynn C on May 7, 2008 at 11:33am

Tonight's dinner is Moroccan Chicken

Recipe:

2-3 chicken breasts, cut into bite sized pieces
2 cups of shredded carrots
1/4 cup raisins
1/2 cup marsala wine, or chicken broth (with 2 tbsp balsamic vinegar if you use broth)
2 tbsp cinnamon
1 tsp allspice
1 tsp curry
1/2 tsp salt
2 tsp olive oil
1/8 cup slivered almonds (optional, and not in my house since my daughter has a nut allergy, but the original recipe contained them)

Heat oil in skillet, then add raisins and nuts (if used). Cook until raisins are swollen and puffy-looking. Add carrots and cook until just softening. Add chicken, spices. Cook until chicken is done through. (add a little of the broth if your dish starts to get dry, or chicken sticks to bottom of skillet) Add the broth/wine and bring to a boil, until sauce is reduced somewhat. (about 5 minutes)

Serve over couscous or rice.

Comment by Michele Dochat on May 7, 2008 at 3:22pm

Love the idea of this group...not sure what we are having for dinner tonight but I need to find a good low point recipe for shrimp...one of my favorites...anyone have one??

Comment by Kellie on May 7, 2008 at 3:56pm

For dinner tonight we are having spare ribs and probably baked potatoes to go w/it and a veggie. I'm so original; however, in all fairness...I did warn you! :)

Comment by Jill on May 7, 2008 at 4:34pm

Michele I had a shrimp stirfry for dinner last night. Just used pre-made stirfry veggies, about 125g of shrimp (you could have more if you want though), 1 tbsp of soya or teriyaki marinade and 2 tbsp of sweet chili sauce. Really easy, really quick and very low points.

Comment by Jill on May 7, 2008 at 4:38pm

Today I had a mixed salad with crayfish tails. For dressing I mixed 1 tbsp of extra-low fat mayo (0 points) with a bit of rice vinegar (also 0 points).

For dinner I had Thai fish curry and rice noodles. To be fair, my husband made this and I used a slotted spoon to avoid too much sauce - though it was quite runny anyway.

Comment by Michele Dochat on May 8, 2008 at 12:32pm

Let's see - Dinner 2nite?

Boneless, Skinless Chicken Thighs, marinated in:

2 T dijon mustard
1 T yellow mustard
1/2 cup Smucker's Sugar Free Peach Preserves
1-2 T honey

Whole Wheat Linguine
Glazed Carrots

I just marinate these in the fridge for a couple of hours in a large zippered bag....you can cook them a variety of ways

I will be baking mine @ 375 in a casserole dish for about 45 minutes to an hour, covered with foil or a lid until the last 15 minutes, remove the foil or lid and turn up heat to 425.

(You could also grill these or do them in a saute pan with olive oil spray)

As these cook I'll be making whole wheat linguini and carrots.

The carrots will be glazed with Splenda brown sugar and zero calorie butter spray, the pasta will have garlic and butter spray on it...

I know, light on the pasta...certainly, and the carrots can be high in calories, but the benefits of eating them are worth it.

I'll have to figure out points later, but if my calculations are correct I will have about 15 for use later tonight, so since I am craving pasta today I will save them for this!

(And one more thing, this glaze works wonderfully on pork!)

Comment by Sarah on May 12, 2008 at 10:05pm

Tonight was smart taste thin spagetti, maranara and ground turkey crumbled. We had fruit and a scoop of double churn sugar free butter pecan ice cream for desert.

Comment by Kellie on May 15, 2008 at 10:01pm

Let's see. Tonight for dinner we had kielbasa sausage with potatoes. Not sure on points though. Pretty good however!! :)

Comment by Michele Dochat on May 19, 2008 at 11:58am

I think tonight will be a laftover night for us...there is plenty from over the weekend to use up...I am having a hard time cooking less food...how do any of you tackle this? There are typically only three of us on any given weeknight, and sometimes only two but I always seem to cook too much food.

Comment by aeslin on June 2, 2008 at 7:58pm

Spicy Asian Shrimp Salad with Endamame and Oranges

Per person:
3 oz. cooked, shelled shrimp (thawed)
1/4 cup cooked shelled endamame (soy beans)
1 cup arugula or other salad greens
1/2 small orange, cut into sections (catch the juice in a bowl)
1 or 2 tiny sweet peppers, sliced

For the dressing (adjust to your taste):
1 tsp. sesame oil
orange juice you caught in bowl, plus more if you need it
1/4 sriricha (hot pepper) sauce
1/2 tsp. jarred ginger pulp
1/2 tsp. jarred minced garlic
good pinch brown sugar splenda

About 5 WW points.

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