Mongolian Beef Weight Watchers Recipes

MONGOLIAN BEEF, WEIGHT WATCHERS

Steps:

• 1. Heat large nonstick skillet over medium high heat. Coat steak with cooking spray. Cook steak in pan over medium high heat 3 minutes or til browned, stirring occasionally.
• 2. While steak cooks, mix hoisin sauce and next 5 ingredients in small bowl. Cut onions crosswise into 1 inch pieces. Add sauce mixture and onions to meat in pan. Cook 1 to 2 minutes or til sauce is slightly reduced. don't overcook meat. Serve at once. Makes 4 servings.

MONGOLIAN BEEF

Steps:

• Slice the flank steak against the grain into 1/4" thick bite-size slices. Dip the steak pieces into the marinade. Let the beef sit for about 30 minutes so that the cornstarch sticks.
• Make the sauce by heating 2 tsp of vegetable oil in a saucepan over med/low heat.
• Add ginger and garlic to the pan to fry, then add all the remaining sauce ingredients (minus the sugar)
• Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
• Remove it from the heat and set aside.
• Heat up one cup of oil in a wok until its hot but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil leaving about 1 tsp of oil in the wok. Put the pan back over the heat.
• Add the onions, then add the green onions. Cook for one minute.
• Add the beef back in and add the sauce. Cook for one minute.
• Serve on a bed of jasmine rice and garnish with coriander.

SLOW COOKER CREAMY MUSHROOM PORK CHOPS

Steps:

• In a bowl, mix together flour, salt and pepper. Add pork chops and toss to coat, shake off excess.
• Spray a large skillet with cooking spray and place over medium high heat. When pan is hot, add in whipped butter. Brown pork chops in batches.
• Spray a 4 qt or large slow cooker with cooking spray. Add in pork chops and drippings from saute pan.
• In the same skillet, add in mushrooms and basil. Cook - stirring often - for about 8 minutes. Add in chicken broth and stir. Pour this into slow cooker over pork chops.
• Cook, covered on low until meat is tender 3-4 hours. Whisk together soup and buttermilk, pour over pork chops. Cook covered for 30 minutes longer. Stir before serving.
• This makes 6 servings. 1 Pork Chop with ¾ cup of sauce is 7 Freestyle Points. Enjoy!
• Combine flour, salt & pepper in a bowl and mix together. Dredge chicken breasts in flour mixture. Set aside.
• Spray a saute pan with cooking spray over medium high heat. Add in butter. When melted, brown chicken breasts in batches.
• Put chicken in slow cooker with broth, wine, capers and lemon juice. Cover and cook on low for 4 hours.
• Using a slotted spoon, remove chicken to a platter and cover with foil. Remove liquid from slow cooker and put into a saucepan. Whisk water and cornstarch together until smooth and add to saucepan. Bring to a boil and cook over high heat until thickened for about 10 minutes. Pour over chicken cutlets and serve.
• This makes 4 servings. This makes 4 servings. For the WW Personal Points Plan, if you chose Chicken as a 0 Point Food, each serving will be 3 PP. If you did not choose Chicken as a 0 Point Food, each serving will be 8 PP. On the Green Plan, it is 7 Points per serving. On the Blue and Purple Plans, it is 3 SmartPoints per serving. Enjoy!
• Add steak strips with cornstarch into a gallon sized zippered plastic bag. Seal and shake to coat.
• Add oil, garlic, soy sauce, water, brown sugar blend and scallions to slow cooker. Whisk to combine. Add in 1 to 2 Red Chili Pods, if using.
• Add steak to slow cooker and stir until coated in sauce.
• Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours. Remove chili pods.
• This makes 4 servings and is 8 Personal Points on WW. Enjoy!
• Wash squash and pierce the flesh 5 times with a sharp knife. Place in slow cooker with the water.
• Cover and cook on low 5 to 6 hours, checking every 90 minutes to see if additional water is needed.
• Using tongs, remove from slow cooker and slice lengthwise with a sharp knife. Scoop out seeds with a large spoon and throw away.
• Use a fork and shred the flesh of the squash to create "spaghetti strands".
• In a large skillet, heat butter over medium low heat until melted. Add in squash strands and Parmesan cheese. Season with salt to taste. Cook and keep stirring to get out as much moisture as possible.
• Serve squash with as much Slow Cooker Sunday Meat Gravy as you want since it's 0 Points. Top with a sprinkling of Fat Free Shredded Mozzarella on top of each serving.
• This makes 4 servings of Parmesan Spaghetti Squash at 2 Freestyle Points per serving. Enjoy!