KLO
Southern OK
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Joined: 09/17/2003
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Leo, have you thought of using the snack size of the mandrian oranges? I use those all the time when I just need a small amount. Even tho they are more expensive than a can you don't have to worry about having to use the 1/2 can the next day. It really works for me.
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Leo Benson
CT
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Joined: 04/30/2003
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KLO wrote:Leo, have you thought of using the snack size of the mandrian oranges? I use those all the time when I just need a small amount. Even tho they are more expensive than a can you don't have to worry about having to use the 1/2 can the next day. It really works for me.
yes, I use those too. When Im using the canned kind, I just put in a gladware container til the next day. But usually my daughter eats them first.
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SteveRuff
Bacliff, Texas, USA
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Joined: 11/06/2004
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I like the quick Chinese Chicken Dinner. That one is going into the "try soon" file! Thanks.
Both retired. Travel with Nicky the Schnoodle. Son graduated and is teaching high school math. We still love our 2006 34' Allegro Bay XB and have 40,000+ miles on her.
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Leo Benson
CT
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Joined: 04/30/2003
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my Mom's Sweet and Sour Pork (or Chicken)
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She got this recipe frm the Swinburne School in Newport RI (adult ed and enrichment classes in a lovely historic setting). It's supposed to be more "authentic" than that gloppy red stuff you get from many Chinese food restaurants. I'll give you the original recipe, and then my modifications to lighten it up a bit.
cubed, lean, boneless pork (or chcken), about 2 lbs
In a large bowl. mixed and set aside:
1 egg, lightly beaten
1/4 cup cornstarch
1/4 cup flour
1/4 cup chicken stock
1 tsp salt
Coat meat with batter, turning till meat is totally covered, and stir fry in a wok or large skillet with a couple of tbsp vegetable oil until golden brown. REmove to an oven proof dish and hold in a warm oven.
Prepare sauce:
1/2 cup chicken stock
1/4 cup red wine vinegar (or apple cider vinegar)
1/4 cup brown sugar
1 tsp soy sauce
In a separate small cup, mix 1 Tbsp cornstarch with 2 tbsp water
Prepare veggies:
1 large red or green or yelow pepper, cut in 1 inch dice
1 carrot, cut in diagonal slices (I use 2 cups baby carrots cut in half on the diagonal)
Heat 1 Tbsp oil in wok or skillet.
Stir fry carrots for 2 or 3 min.
Add peppers and stir fry 2 or 3 minutes more.
Add meat back in, toss to mix everything, and add sauce
Let boil for a min or two, turning mixture gently.
Add cornstarch mixture in and turn gently, boiling lightly, until thickened.
serve over rice.
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Here's what I do:
I do not batter the meat.
I stir fry the meat in 1 tbsp canola oil. First I Pam the pan well,and actually pour the oil over the meat in a bowl and mix well. Then add meat to hot pan.
When browned up a bit on the outside, I remove it per instructions.
I do not fry the veggies in oil, I just add more Pam. If they start to stick, a add a tbsp or two of the broth.
I use more veggies than the recipe calls for
I add a can of pineapple chunks in no sugar added liquid, and drain the liquid off into the broth.
I DO use the bown sugar, but if you need to, try replacing all or part with splenda. ( aquartr cup is not bad considering this makes at least 8 servings, maybe more)
i serve over brown rice.
I use sodium free bouillon and low sodium soy
This also makes a good party appetizer- omit the rice, and serve with toothpicks for stabbing, or make little mini skewers and serve with sauce drizzled over.
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SteveRuff
Bacliff, Texas, USA
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Great recipe! I love how you lightened it up. I agree that the brown sugar is not so bad if you watch the portion size. I will try this one for sure. Thanks
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Leo Benson
CT
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Joined: 04/30/2003
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tonight's dinner:
grilled boneless pork loin chops, all fat trimmed, brushed with 1 tbsp low sodium teriyaki sauce, 1 tbsp all-fruit (no sugar added) apricot jam, and liberal garlic and onion powder, per chop. Brush half on chops, grill on both sides, brush remainder on, and serve.
brown rice steamed with 1 tbsp sesame oil 1 pkg Knorr's Vegetable Soup mix
steamed pea pods with water chestnuts, 1 tbsp lite soy and 1 tsp sesame oil.
Don't know points, but sure was good!
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whimstock
Beautiful El Paso, Texas
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Joined: 08/09/2004
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Leo Benson wrote:tonight's dinner:
grilled boneless pork loin chops, all fat trimmed, brushed with 1 tbsp low sodium teriyaki sauce, 1 tbsp all-fruit (no sugar added) apricot jam, and liberal garlic and onion powder, per chop. Brush half on chops, grill on both sides, brush remainder on, and serve.
brown rice steamed with 1 tbsp sesame oil 1 pkg Knorr's Vegetable Soup mix
steamed pea pods with water chestnuts, 1 tbsp lite soy and 1 tsp sesame oil.
Don't know points, but sure was good!
I'd guess only 7 or 8, depending on the rice quantity. It does sound wonderful!! I've not heard of adding the Knorr's mix to rice, but I'll try it. 
Haven't ever used water chestnuts with the pea pods, either...and that sounds good, too.
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whimstock
Beautiful El Paso, Texas
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Joined: 08/09/2004
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Here are a couple of new Crockpot WW recipes a friend sent me. They sound good!
DOUBLE MUSHROOM SMOTHERED PORK CHOPS
Prep time: 25 min., slow-cook time: 3 hrs. 5 min. serves 4. Point value 5 for 1 pork chop & 1/2 cup vegetables.
4 (1/4 lb.) boneless center cut pork loin chops, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10 3/4 ounce) can low-sodium low-fat condensed cream of mushroom soup
1/4 cup water
4 carrots chopped
1 (10 oz.) package sliced cremini mushrooms
1 teaspoon steak sauce
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Sprinkle pork with salt and pepper. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add pork and cook until browned, about 2 minutes per side.
Combine soup, water, carrots, mushrooms, steak sauce, thyme, and oregano in 5-6 qt. slow cooker. Top with pork. Cover and cook until pork and vegetables are fork tender, 3-4 hours on high or 6-8 hours on low.
Filling extra: For a satisfying side dish, toss 8 (3 oz.) hot cooked baby potatoes with a light spray of olive oil nonstick spray and salt and black pepper to taste. This will increase the per-serving points value by 2.
KETCHUP & MUSTARD MEATLOAF*the foil handles below work great.
Prep: 20 min. slow cook time: 4 hrs. 5 min. serves 4, points value: 6
1/2 onion finely chopped
1/2 cup shredded carrot
2 tablespoons chopped fresh flat leaf parsley (I used the curly kind-was fine)
1 garlic clove, minced
1 teaspoon canola oil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb. lean meat loaf mix (beef, pork & veal)
1/2 cup seasoned dried bread crumbs
1/2 cup ketchup
1/4 cup fat free egg substitute
2 Tablespoons whole grain mustard
Spray 5-6 quart slow cooker stoneware with nonstick spray. Make foil handles (see below)
Spray medium nonstick skillet with nonstick spray and set over medium heat. Add onion, carrot, parsley, garlic, oil, thyme, salt & pepper; cook, stirring frequently until vegetables are softened, 4-5 minutes. Transfer to large bowl and let cool slightly, about 5 minutes. Stir in meat loaf mix, bread crumbs, 1/4 cup ketchup, egg substitute, and 1 Tablespoon mustard just until blended. Form into 4x7 inch loaf (or whatever size it ends up being).
Transfer loaf to slow cooker so that center is on top of crossed foil strips. Mix remaining 1/4 cup ketchup and 1 Tablespoon mustard in small bowl. Spread mixture over top and sides of meatloaf. Cover and cook 4-6 hours on high or 8-10 hours on low.
Using foil handles, transfer meat loaf to cutting board and let stand 5 minutes.
FOIL HANDLES: to make removing the meatloaf from the slow cooker easy, make foil handles: Fold 1 (24 in.) sheet of foil lengthwise in half twice. Repeat with another sheet of foil to make 2 strips. Press the foil strips into the stoneware, so that the form a cross on the bottom and the ends hang over the top edge of the slow cooker.
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whimstock
Beautiful El Paso, Texas
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Joined: 08/09/2004
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This is an old one, and very good. It freezes well, too.
PINEAPPLE ANGEL FOOD CAKE
1 angel food cake mix
1 large can crushed pineapple in it's own juice
one carton no-fat cool whip
Mix angel food cake with one can of pineapple (add nothing else) Mix with spoon or spatula. Spray a 9x13" pan with non stick spray. Bake @ 350 degrees for 25 minutes or until the cake is done. Let it cool and frost with cool whip. Cut it into 20 pieces and it's 2 points per serving. Bigger pieces more points! (It's also good with strawberries on top)
We don't "frost" with the Cool Whip, but add it on the individual pieces instead.
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SteveRuff
Bacliff, Texas, USA
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Joined: 11/06/2004
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Those both look great. I love pork chops so that one will get a test run soon! We are in Yuma right now. DW has an appointment to get some dental work done across the border. We passed through beautiful El Paso on the way here and are trying to make it an overnight on the way back home. Maybe we can give you a call if you are in town.
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