Thursday and I am back to painting class. Didn’t really have my act together, but made some progress. I had planned a simple, I thought, meal to make that evening. This recipe comes from new information from Eat Better, a WW new year handout. It was OK. I better step up my cooking a little, or I will need to quit this blog. This recipe reminded me of 3 things. I hate stringing sugar snap peas. Not flavoring tofu is why most people hate it, and shredding carrots should be off my list of activities.
As with all Chinese dishes and inspired dishes, all items must be ready to add the minute the wok reaches temperature. The WW recipe listed below is for one person. I kind of winged it and as far as vegetables were concerned added a lot. I used a whole package of tofu, cubed. I made Jim lots of rice. If you have been following, know that I always make it the same way.
Ingredients:
Cooking spray
1/2 C red pepper, sliced (I used a whole one sliced) Zero WW Points
Carrots (I used 4) Zero WW Points
Snap Peas (I would use French green beans. Still green, but no work)
Zero WW Points
Chestnuts (I used the whole can.) Zero WW Points
Cubed Tofu (I used the whole package cubed) 4 WW Points
2 T chopped scallions (Jim bought shallots thinking he was buying scallions. I cut up one and added chives.) Zero WW Points
1/8 t minced garlic, Zero WW Points
Sprinkle with 1/2 T low-sodium soy sauce, Zero WW Points
1 t sesame oil, 1 WW Point
Directions:
The whole meal is 8 points with the 1/2 cup of rice. It was definitely eatable but not very exciting. We had a dusting of snow overnight and it shut Nashville down. Planned a relaxing day anyway, so it didn’t bother me. the driveway had to be cleared, but not deep enough for the snow blower. This shut Nashville down. Yes, i am writing Friday AM.