Weight Watchers Chinese General Tso’s Chicken...Fish Cake...Chicken Wings..shrimp wonton

Makes 4 servings

Ingredients
1 lb boneless skinless chicken breasts
3/4 cup chicken broth
2 medium scallions, chopped
1/2 teaspoon red pepper flakes
2 teaspoons garlic, minced
2 tablespoons cornstarch
1/2 teaspoon ground ginger
2 tablespoons Splenda granular, artificial sweetener
2 teaspoons olive oil
1 tablespoon white wine vinegar
2 tablespoons soy sauce
2 cups cooked brown rice

Preparation
1. Cut the chicken into 2 inch pieces.
2. In a small bowl, mix together the chicken broth, ginger, cornstarch, soy sauce, vinegar and Splenda. Set aside.
3. Heat the olive oil in a skillet or wok over medium-high heat.
4. Add the scallions, pepper flakes and garlic.
5. Cook for 2 minutes, then add the chicken and cook for about 5 more minutes (until browned).
6. Add the sauce and simmer for about 3 more minutes (until the sauce thickens and the chicken is cooked through).
7. Serve the chicken and sauce over hot brown rice.

One serving is approximately 280 grams.
WW POINTS per serving: 6
Nutritional information per serving: 287 calories, 4.8g fat, 2.2g fiber

Weight Watchers Five-Spices Chicken Wings recipe

Makes 35 servings

Ingredients
3 lbs chicken wings
2 garlic cloves, finely minced
2 tablespoons soy sauce
3 tablespoons liquid honey
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon vegetable oil
1 tablespoon five-spice powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation
1. Cut the tips of chicken wings and throw them away.
2. Cut the chicken wings in two at the joints.
3. In a big bowl, mix the remaining ingredients (except the honey). Add chicken wings and flip to coat well.
4. Cover and let marinate for about 2 hours (or overnight) in the fridge.
5. Put the barbecue to medium heat.
6. Place the chicken wings on a greased grill or in a grill basket.Close the cover of barbecue and cook for about 25 minutes (or until the chicken wings are crispy and the juice runs clear when poking with a fork), flipping them a few times. 7. Baste the chicken wings with honey, close the cover of barbecue and keep cooking for another 3 minutes (flipping them one time).

One serving is approximately 43 grams.
WW POINTS per serving: 3
Nutritional information per serving: 98 calories, 6.6g fat, 0g fiber

Weight Watchers Fresh Salmon and Lime Cakes recipe

Here’s a delicious fish cake recipe – each small cake is only 1 point, because no oil is involved. (If you want, you can try frying them in oil, but the point value will increase.)

You can also make these cakes bigger, and eat them as burgers.

I personally don’t like to eat spicy, but if you want to add some heat to these cakes, chop up some hot red chili peppers and add them to the salmon mixture.

Makes 20 small cakes

Ingredients
500 g salmon fillets, skin removed
3 tablespoons fine cornflour
1 egg white
1 tablespoon finely chopped ginger
3 kaffir lime leaves, shredded
3 tablespoons chopped flat leaf parsley
1 teaspoon wasabi

For the lime dipping sauce
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons brown sugar

Preparation
1. To make the salmon cakes, remove any bones from the salmon and chop into 1/4 inch (5mm) dices.
2. Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, chopped parsley and wasabi paste; mix well.
3. Grill the cakes (or fry them in oil) on each side, until they turn golden brown.5. Drain the cakes on kitchen towels, and keep warm in a low oven until you finish cooking up the batter.
4. To make the lime dipping sauce, combine the lime juice, soy sauce and brown sugar.
5. Serve the dipping sauce with the warm salmon cakes.

WW POINTS for one cake: 1
Nutritional information for one cake: 44 calories, 0.9g fat, 0.1g fiber

Weight Watchers Shrimp Wontons with Green Onion Dipping Sauce recipe

Makes 24 wontons

Ingredients
24 large shell-on shrimp (20 to 24 per lb.)
24 square wonton wrappers
3 tablespoons finely chopped green onions
24 sprigs fresh cilantro, leaves and tender stems
1/3 cup coarsely chopped fresh cilantro
vegetable oil (for frying)
2 tablespoons toasted sesame oil
4 tablespoons minced fresh ginger
1 tablespoon lemon zest
1 cup low sodium soy sauce
2 tablespoons orange marmalade
3 tablespoons lemon juice
1/4 cup orange juice

Preparation
1. In a large bowl, whisk together 1/2 cup soy sauce, the chopped cilantro, 2 teaspoons ginger, 1 tablespoon sesame oil and the lemon zest.
2. Peel the shrimp (leaving tails on) and devein. Add to the soy mixture and marinate, covered, for about 15 to 20 minutes at room temperature.
3. Drain the shrimp in a colander, spread out on paper towels, and pat dry.
4. Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375° F. Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging the shrimp lengthwise so that the tails extend beyond the wrapper.Fold the wrapper edge opposite the tail over the shrimp.
5. Brush the far edge of the wrapper with water and, starting with the near edge, roll the wrapper loosely around the shrimp, forming a package. Press seam firmly to seal.
6. Preheat the oven to 200° F and put a shallow rack in a baking pan. When the oil reaches 375° F, fry the wontons in several batches (so as not to crowd them), flipping midway through cooking, until they turn medium golden brown (about 1 1/2 to 2 minutes). If the shrimp begins to brown too quickly, reduce the temperature.
7. Lift the shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
8. In a small bowl, whisk together the orange and lemon juices, 2 teaspoons ginger, 1/2 cup soy sauce, 1 tablespoon sesame oil, marmalade and green onions.
9. Serve the wontons hot, with the dipping sauce on the side.

WW POINTS for one wonton: 1
Nutritional information for one wonton: 51 calories, 1.4g fat, 0.4g fiber