It's the third real recipe I've tried, and it was a disaster while I was making it. It actually turned out ok though, doesn't look pretty, but it tastes pretty good!
Chicken NegimakiMakes 4 servings
INGREDIENTS
4 (1/4 pound) skinless boneless chicken breast halves
4 scallions, dark green part only
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
2 teaspoons canola oil
INSTRUCTIONS
PLACE a chicken breast between 2 sheets of plastic wrap. Pound the chicken to 1/4-inch thickness, using a meat mallet or bottom of heavy saucepan. Repeat with the remaining chicken. Arrange the chicken on a work surface with long side facing you, then top each with 1 of the scallions, lengthwise. Roll the chicken around the scallions, jelly-roll style, and secure with kitchen string at 1-ince intervals.
COMBINE the soy sauce, vinegar, ginger and garlic in a shallow bowl. Add the chicken rolls and toss well to coat. Cover and refrigerate, turning occasionally, at least 2 hours or overnight.
REMOVE the chicken rolls from the marinade; discard the marinade. Heat the oil in a medium nonstick skillet over medium heat. Add the chicken rolls and cook, turning often, until browned and cooked through, 10-12 minutes. Transfer the rolls to a cutting board and remove the string. Cut each roll into 6 pieces.
NUTRITION per serving (6 pieces)
146 calories, 5 g fat, 1 g sat fat, 0 g trans fat, 63 mg cholesterol, 131 mg sodium, 1 g carbs, 0 g fiber, 23 g protein, 16 mg calcium
Roast Asparagus and Plum Tomatoes
Makes 4 servings
WW Points: 1 per serving
INGREDIENTS
1 pound fresh asparagus, trimmed an dcut into 4-inch lengths
1 1/2 pounds plum tomatoes, halved lengthwise
2 1/2 tsp extra virgin olive oil
1 1/2 tsp white-wine vinegar
1 small garlic clove, minced
1/2 tsp grated lemon zest
1/4 tsp salt
1/8 tsp freshly ground pepper
INSTRUCTIONS
ARRANGE the oven rack in the lower third of the oven. Preheat the oven to 425 degrees.
TOSS the asparagus and tomatoes with 1 tsp of the oil in a roasting pan. Arrange the vegetables in a single layer, with the tomatoes cut-side up. Roast until the tomatoes are lightly charred and the asparagus are just tender, 12-16 minutes, depending on the thickness of the asparagus.
MEANWHILE, combine the remaining 1 1/2 tsp oil, the vinegar, garlic, lemon zest, salt and pepper in a cup. Transfer the vegetables to a platter and drizzle with the dressing
NUTRITION (serving size 1 cup)
78 calories, 4 g fat, 1 g sat fat, 0 g trans fat, 0 mg cholesterol, 163 mg sodium, 11 g carbs, 3 g fiber, 3 g protein, 23 mg calcium
Even though they weren't pretty, they actually turned out to taste pretty good! I will probably have to make more of the sauce (to dribble on the vegetables) because I also like it on the chicken. But still, not a bad dinner.
Sara, Kat & I
Sara thanking "Mr. Delgado" for taking a picture with her.
Christine & Jose Reyes.
Christine, Sara & I.
