Archive | January, 2012

Bulgogi (Korean Beef)

Bulgogi (Korean Beef)

Bulgogi

4 servings

Serving Size: 4 oz beef

141

Ingredients

  • 1 lb of beef round for stir frying ( I purchase pre-cut)
  • 1/4 cup dark soy sauce
  • 1/4 cup balsamic vinegar
  • 1 tbsp sesame oil
  • 4 cloves of garlic (minced/grated)
  • 1 tsp of ginger root (minced/grated)
  • 4 tsp agave nectar (can substitute honey)
  • 2 tsp Siriacha sauce (or less depending on how spicy you would like)
  • 2 tsp steak seasoning (I use McCormick)
  • 1 small onion sliced

Instructions

  1. Mix all above ingredients except for beef in a large mixing bowl, then add beef & mix to coat. Marinate for 1 hour. Put a wok on stove on high heat and add beef to wok (throw out extra marinade) Stir fry for 5-7 minutes and serve with rice and veggies. Garnish with sesame seeds.

Notes

Weight Watcher 4 points plus; Calories 141; carbs 17 g / protein 7.8 g / fiber 1g / fat 4.8 g

http://culinarytuesdays.com/bulgogi/

Lemon Dill Couscous

 

A perfectly light and lemony side dish….pairs great with the Greek lamb chops 🙂

 

Lemon Dill Couscous

Lemon Dill Couscous

Weight Watchers points + 3 ~Calories 116 ~ Fat 2.6 g ~ Carbs 19 g ~ protein 4.5 g

Ingredients

  • Harvest grains blend ( Israeli couscous, orzo, baby garbanzo beans & red quinoa.
  • 2/3 cups of the Couscous grains bled (Trader Joe's)
  • 1 cup chick broth
  • 1/2 Onions
  • 2 cloves garlic (chopped or minced)
  • 2 tsp Extra Virgin Olive Oil
  • 1/3 cup of Frozen Peas
  • 1/3 cup of shredded carrots
  • 1/3 cup of chopped broccoli
  • 2 tbsp Dill
  • Juice of 1 large lemon (or 2 small)
  • 1 tsp salt
  • 1/4 pepper

Instructions

  1. On medium heat add the olive oil to a non-stick sauce pan (with tight fitting cover), add onions, garlic salt & pepper sauteing until the onions look clear& soft. Add chicken broth, couscous blend, peas, carrots and broccoli; mix to combine ingredients. Bring to boil; cover and simmer for 15 minutes. In the meantime; juice your lemon into serving bowl/dish & add dill. Once Couscous finished cooking; pour into serving dish and fold in lemon-dill mixture. Serve & Enjoy!!
  2. Nutrition: Makes about 5 servings of 1/4 cup each
http://culinarytuesdays.com/lemon-dill-couscous/

 

 

Greek Lamb Chops

These Lamb Chops are perfectly marinated and seasoned.  You will enjoy these so much that you won’t need to go to that fancy Greek restaurant!!

This pairs well with Lemon Dill Couscous and Tzatziki Sauce

Greek Lamb Chops

Greek Lamb Chops

Weight Watchers + Points 5 ~ Calories 249 ~Fat 5.3 g ~ Carbs 14 g ~ Protein 34g ~ Fiber 0

Ingredients

  • Marinade: (can also be used for chicken)
  • 1 6 oz Greek 0% plain yogurt (I use Chobani)
  • 5 dashes/shakes of Worcestershire
  • 2 tsp dry mint
  • 2 tsp grill seasoning (I use McCormick)
  • 4 cloves of garlic, grated with micro plane.
  • A few sprinkles of crushed red pepper

Instructions

  1. Combine above ingredients & coat lamb. Marinate for 3.5 hrs in fridge & let sit for 30 min on counter to allow meat to come to room temperature. Pre-Heat oven at 400 degrees. Heat a deep dish frying pan (one that can go from stove to oven) on Medium-High heat for 2 minutes and add lamb chops one at a time. Brown/Sear meat for approximately 4 minutes on each side. Transfer to pre-heated oven and cook for 15 minutes for medium (no pink) adjust heating time if you like rare or well-done.
  2. 1 3oz. lamb chop per serving
http://culinarytuesdays.com/greek-lamb-chops/

 

 

 

Strawberries And Cream Muffins

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Weight Watchers points + 3 ~ Calories: 127 ~ Fat 1.5 grams ~ Cholesterol 15 mg ~ Carbs 24 grams ~ Fiber 1.5 grams ~ Protein 4 grams.

Happy New Year!!  For all of you that have made your 2012 resolution to lose weight and eat healthier………ENJOY this recipe 🙂

Low Points, Low Calories, Low Fat………. High in Flavor!!

** You may want to sprinkle some brown sugar on top prior to baking, for some crunch 🙂   I definitely will next time! Read More…

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