Moo Shu Chicken

Ingredients:

1 tsp sesame oil, divided

3 tbsp hoisin sauce

3 tbsp low-sodium soy sauce

2 tbsp reduced-sodium chicken broth

1 tbsp orange marmalade

1 tsp oyster sauce

1 clove garlic, minced

Juice from 1/2 a lemon

1/2 lb (8 oz.) boneless, skinless chicken breast, cut into bite size pieces

1 1/2 cups button mushrooms, chopped

1 1/2 cups green cabbage, thinly sliced

1 cup carrot, shredded

1 zucchini, shredded

6 (6”) flour tortillas, warmed

Directions:

In a bowl, combine 1/2 tsp sesame oil and the next 7 ingredients; whisk until well incorporated then set aside.  In a large, deep non-stick skillet add remaining 1/2 tsp sesame oil; add chicken to pan and cook until golden brown and inside is no longer pink; add sauce mixture to pan.  Stir to coat the chicken with the sauce and allow to cook for 1 minute.  Add mushrooms, cabbage, carrots, and zucchini to pan; stir to coat and let cook for about 3 minutes or until vegetables are tender.  Serve about 1/2 cup moo shu chicken in each tortilla.  Serves 6.

5 Weight Watchers points per serving! 

204 Calories | 3.9g Fat | 642mg Sodium | 390.4mg Potassium | 29g Carbohydrates | 2.8g Fiber | 13.4g Protein | 80g Calcium | 328mg Phosphorus

Chile and Spice Rubbed Filet Mignon

Ingredients:

4 (4 oz.) filet mignon steaks

1/2 tsp ancho chile powder

1/2 tsp dried oregano

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp salt

1/4 tsp ground black pepper

Juice from 1/2 a lime

Directions:

Heat grill to cooking temperature.  In a bowl, combine the ancho chile pepper, oregano, garlic powder, onion powder, cumin, coriander, salt, black pepper, and lime juice; stir until well combined.  Rub both sides of each steak evenly with spice mixture; place on the grill immediately.  Cook until steaks reach desired temperature.  Let steaks rest before serving.  Serves 4. 

6 Weight Watchers points per serving! 

213.9 Calories | 12.8g Fat | 216.9mg Sodium | 17.3mg Potassium | 1.1g Carbohydrates | 0.2g Fiber | 23.9g Protein | 14g Calcium | 10mg Phosphorus

Grilled Chicken Fajitas

Ingredients:

4 (4 oz.) boneless, skinless chicken breasts

1 tbsp olive oil

2 onions, halved, thinly sliced

2 green bell peppers, thinly sliced

1 red bell pepper, thinly sliced

8 (6”) flour tortillas, warmed

Fajita Seasoning

1/2 tsp chili powder

1/2 tsp dried oregano

1/4 tsp ground cumin

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp cayenne pepper

1/8 tsp crushed red pepper flakes

1 tbsp lime zest

Juice from 1 lime

1 tbsp olive oil

Garnishes: Salsa, sour cream, guacamole, shredded lettuce, shredded cheese, sliced black olives, etc.

Directions:

Heat grill to cooking temperature.  In a bowl, combine the ingredients for the fajita seasoning; stir until completely combined.  Place the chicken into a re-sealable bag, and pour marinade into bag; coat chicken evenly with marinade and let sit for 5 minutes.  Meanwhile, heat oil in a large sauté pan over medium-high heat; add peppers and onions.  Cook until vegetables are tender.  While vegetables are cooking, place chicken on the grill and cook about 6 minutes per side (or until chicken is cooked completely through); remove from grill and cut into thin strips.  Serve cooked peppers, onions, and sliced chicken over top of tortillas and garnished with your favorite fajita toppers!  Serves 4.

9 Weight Watchers points per serving (2 filled tortillas without any garnishes)

328.5 Calories | 11.7g Fat | 322.3mg Sodium | 210mg Potassium | 46g Carbohydrates | 4.5g Fiber | 11g Protein | 260mg Phosphorus

Sweet and Spicy Pork Medallions over Sesame-Cabbage Egg Noodles

Since I started my recipe blog, I have mostly stuck to posting my recipes without my commentary.  Well, now I have a story I'd like to share with you guys.  Since I was a little girl I have "suffered" from chronic kidney disease (CKD).  Recently my doctor told me that I am in Stage 2 CKD, which made me start thinking a lot about my health.  I decided that I need to make some major changes... #1 being to get myself on a CKD approved diet!  This means changing everything about how I eat and how I cook.  CKD diets basically involve cutting out some of the best foods there are: pretty much any real dairy products, carbs, salty anything, tropical fruits, hefty grains, quite a few veggies (believe it or not)... and (hold on everybody) chocolate.  Although I have never been a major chocolate lover, I do adore all of these other foods.  After finding out all this information from my doctor, I decided to take on the challenge and keep making amazingly delicious food that didn't make me feel like I was sacrificing a thing!  So... here is my first attempt at a yummy and healthy, CKD approved meal!  It's tender little pork medallions glazed with a delicious sweet and spicy Asian sauce over noodles riddled with cabbage.  You might be saying... isn't Asian food extremely salty?  The answer: NOPE : )  By substituting reduced or no sodium soy sauce you can still enjoy all the Asian flavor without the high salt intake.  Even my husband thought this dish was amazing and filled with flavor... no sign of sacrifice here!  Enjoy : )

Ingredients:

Cooking spray

1 (1 lb.) pork tenderloin, trimmed, cut into 1” thick slices

2 tbsp brown sugar

2 tbsp reduced-sodium soy sauce

2 tbsp water

1 tsp sesame oil

1 garlic clove, minced

1/8 tsp crushed red pepper

1/8 tsp ground ginger

1 tsp sesame seeds, toasted

2 cups egg noodles, cooked

2 cups finely shredded coleslaw mix (cabbage and carrots only)

Directions:

After slicing pork into 1” thick slices, place each piece into plastic wrap and flatten to 1/2” thickness.  Spray a large non-stick pan with cooking spray; add pork medallions.  Cook over medium-high heat until each side is browned.  Meanwhile, mix together brown sugar, soy sauce, water, sesame oil, garlic, crushed red pepper, and ginger; pour into pan with pork once browned on both sides.  Reduce heat to a simmer and allow sauce to reduce until slightly thickened and glazed onto pork (about 5 minutes).  Check to make sure pork medallions have cooked thoroughly before serving.  In a separate pan, add sesame seeds and coleslaw mix and cook until cabbage has wilted; add cooked egg noodles and stir until well combined.  Serve pork medallions and sauce over top of noodles.  Serves 4 (3 pork medallions and 1/2 cup egg noodles). 

9 Weight Watchers points per serving

350 Calories | 11.3g Fat | 356mg Sodium | 562mg Potassium | 25g Carbohydrates | 3g Fiber | 37g Protein | 670mg Phosphorus