Asian Spiced Flank Steak with Pineapple/Pepper Salsa

• 3 Tbsp Low Sodium Soy Sauce
• 1 1/2 Tsp Ginger Root, peeled and grated
• 1 tsp minced Garlic
• 1 lb uncooked lean flank steak, at least 1/2 inch thick

SALSA

• 1 Cup Pineapple, diced
• 1/4 Cup, Sweet Red Peppers, diced
• 2 Tbsp Scallions, diced
• 2 Tsp Low Sodium Soy Sauce
• 1/2 tsp Ginger Root, peeled and Grated

1. In a glass bowl with lid (or a food storage bag), combine first three ingredients. Add steak, turn to coat and cover bowl (or place steak in bag, seal bag and turn to coat); refrigerate at least 30 minutes or overnight.
2. Preheat grill to medium-high.
3. Remove steak from marinade; discard marinade. Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Remove steak to a clean plate; let sit for 5 minutes.
4. Meanwhile, in a small bowl, combine salsa ingredients.
5. Thinly slice steak across grain and serve with salsa.

Serving Size = 3.5 ounces and 1/3 cup salsa
Weight Watchers Points = 5

Yields about 3 1/2 ounces steak and 1/3 cup salsa per serving.

Shrimp with Spicy Tomatoes

• 1 Tbsp EVOO, divided
• 1 lb uncooked shrimp, peeled and deveined.(21 to 25 lb)
• 4 Tbsp minced Garlic, divided
• 3/4 tsp Salt
• 1/2 tsp Crushed Red Pepper or to taste
• 28 ounce can Whole Tomatoes, with juice, crushed by hand
• 1/2 cup fresh basil, chopped

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp, 1 teaspoon garlic and 1/4 teaspoon salt; sauté until shrimp are just cooked through, about 2 to 3 minutes. Remove to a plate.
2. Heat 1 more teaspoon oil in same skillet over low heat. Add remaining tablespoon garlic and crushed red pepper; cook, stirring a few times, until fragrant, about 30 seconds.
3. Add tomatoes and remaining 1/2 teaspoon salt to skillet; bring to a simmer over medium-low heat, scraping any browned bits of food from bottom of skillet. Simmer until slightly thickened, stirring occasionally, about 10 minutes.
4. Return shrimp and any juices to skillet; heat through. Stir in basil until wilted. Remove from heat; stir in remaining 1 teaspoon oil and season with additional crushed red pepper, if desired. Yields a generous 3/4 cup per serving.

 

Weight Watchers Points Plus = 5 Points
Serves 4 3/4 Cup Servings

Potato Mac Salad

• 4 large red and/or yellow potatoes cut into cubes
• 1 and 1/2 cups shell or elbow macaroni-dry
• 1/4 cup thinly sliced and chopped red onion
• 2-3 pickles chopped
• 2-3 green onion chopped
• 3 hard boiled eggs (whites chopped, set aside yolks)
• 1 cup frozen peas
• 2 Celery Stalks chopped
• 2 Carrots chopped

Dressing:

• 1-1/4 to 2 cups mayonnaise
• 1/2 cup Zesty Italian dressing
• 1 Tbsp prepared Mustard
• 3 Yolks from Boiled Eggs
• 1 tsp Garlic Pepper
• 2 tsp pickle juice
• dill, parsely, and curry powder to taste

1. Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool.
2. Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool.
3. While the macaroni is cooking mix the dressing in a small bowl and set aside.
4. Once the cooked macaroni and potatoes are cool lightly toss with the remaining ingredients. Once tossed mix in dressing.

Serves 8-10 people.

Hawaiian Ambrosia

• 8 ounce can of crushed pineapple, drained
• 11 ounce can mandarin oranges drained 
• 3 ½ cups cool whip
• 2 cups shredded coconut
• 2 cups mini marshmallows
• ½ cup milk
• 1 cup maraschino cherries

1. In a large bowl pineapple, lychee or mandarin oranges, whipped topping, coconut, marshmallows and milk. Chill 1 hour. Garnish with cherries before serving.

     Serves 12

Butter Mochi

• 1lb butter
• (2) 1/2 Cup of Sugar
• 5 eggs
• 1 1/2 cup evaporated milk
• 1lb Mochiko flour (can be found in the Asian food section in your local market)
• 2 t. baking powder
• 12 oz. coconut milk
• 1 t. vanilla

1. Mix all ingredients in a bowl.
2. Bake in oven preheated to 350 degrees for 1 hour in a 9x13 pan or 325 degrees in a Pyrex pan. Use plastic knife to cut.
3. Makes about 30 pieces

Shoyu Chicken

• 3 lb.Boneless, Skinless Chicken Thighs

Shoyu Sauce

• 1 cup shoyu (Asian soy sauce)
• 1/2 cup sugar
• 2 Tablespoon honey
• 1/2 cup chicken broth
• 1 teaspoon hoisin sauce
• Whole Star of Anise (Mashed)
• Chinese Parsley and Green Onions

1. Steam chicken for 30 minutes.
2. In a frying pan combine ingredients for sauce and let simmer for 15 minutes.
3. Place chicken in sauce and simmer chicken for 5 minutes on each side till chicken is well coated with sauce.
4. Chop chicken and arrange on platter. Garnish with Chinese parsley and green onions.

        Serves 6

Mochiko Chicken

• 10 pounds boneless skinless Chicken Breasts
• 1/2 cup Mochiko Sweet Rice Flour
• 1/2 cup Cornstarch
• 1/2 cup Sugar
• 1 teaspoon Salt
• 4 Eggs
• 10 teaspoon Soy Sauce or Huli Huli Sauce
• 8 cloves garlic, minced
• 1 cup green onions, chopped
• 4 tablespoon Sesame Seeds (optional)

1. Cut up chicken into serving size pieces and set aside.
2. In a large container combine all ingredients except the chicken and mix well.
3. Once the batter is mixed add the chicken and stir until all pieces are coated. Cover and let set in the batter overnight in the refrigerator.
4. The following morning stir the batter and put it back in the refrigerator until you are ready to cook. Ten minutes prior to cooking take the container out of the refrigerator.
5. Fill a wok or frying pan with enough oil to cover the chicken pieces and heat. Test hotness of oil by dropping some batter in it. If the oil is hot enough the batter will begin to cook on contact. If it does not wait until it gets hot.
6. Deep fry the Mochiko batter chicken until golden brown. Let the cooked chicken drain on wire rack over some paper towels or newspaper then serve.

     Serves 8-10 Persons