In college, Chinese takeout used to be a staple of mine. But now that I eat lighter and smarter, creating healthier versions of my favorite Chinese fast foods became a top priority.
Chicken and Broccoli Stir Fry was a meal I used to eat a lot, because I assumed it was one of the “healthier” choices, having chicken and broccoli in it. Little did I know. But now I can make my own light and healthy Chicken Broccoli Stir Fry for a lot less Points and with minimal effort. This stir fry tastes authentically delicious….even my kids gobbled it up! And at just 6 Smart Points per serving, I’m able to enjoy one of my favorite Chinese foods without ruining my day.
One of my guilty pleasures is Panda Express. I love their fried rice and orange chicken. Thankfully, we don’t have a Panda Express in town, so it’s just a guilty pleasure when we go on a long road trip and find one along the way. However, fried rice is something that I really enjoy. I’ve made some really delicious pineapple fried rice (the key to that is that you really do need to add fresh pineapple right at the end), but I thought I’d give chicken fried rice a try this time. Leftover chicken is a staple in our house, since I use it in so many recipes (it’s so easy, healthy and delicious), so I used that and some leftover rice to begin my fried rice. The key to fried rice is that your rice should be cold. I try to plan rice for a side dish with a meal the day or two before and make the extra I need then. Just stick it in the fridge and it’s ready to go when I need to make fried rice. One of the great things with fried rice is that you can make it any way you like. Add all the veggies your heart desires, or substitute the chicken with tofu to make it unique to you. A word of advice with peas in fried rice – use edamame (soy beans) instead of regular sweet peas. While the sweet peas are more traditional, they do tend to turn funny colors if you overcook them. The edamame don’t lose their color and really add a beautiful look to your fried rice.
I’ve said it before and I’ll say it again…I am OBSESSED with Chinese food. Seriously, I can never get enough. But following the Weight Watchers plan, eating Chinese food on a regular basis can get me into some serious trouble! So I regularly attempt to create my own healthier and lighter versions, hence this incredibly delicious Chicken Lo Mein Recipe. It was AH-MAZING. Me, my husband, and both kids loved it. Plus, it was super quick and easy! When adding the veggies for this dish feel free to get creative…I used what I happened to have on hand in the fridge, but next time, I’ll add some mushrooms, bell peppers and maybe some bok choy. Also, if you don’t have access to or can’t find the broccoli slaw, you can use regular broccoli and shredded carrots. I just used the slaw form because my kids are more likely to eat vegetables if they aren’t easily visible. But if you need to get your Chinese food craving satisfied, this Easy Chicken Lo Mein is a WINNER at just 7 Smart Points per serving! Enjoy.
I’m going to cut right to the chase here…this Teriyaki Meatball Bowl was amazing! My kids loved it, as did my husband and I. I used ground chicken for the meatballs, but ground pork or turkey would work well too. Baking the meatballs also made for an easier, more hands off cooking process, and that homemade Teriyaki sauce is beyond delicious — hitting all the right flavor notes, sweet, tangy, and salty. SO GOOD! If you want to kick up the heat a bit, feel free to add in some red pepper flakes. I normally use brown rice anytime I make rice, but my son has been begging for white rice, so I decided to treat him. The brown rice would definitely add some more fiber, so that’s what I’d recommend if you are trying to eat healthy. Definitely add these Teriyaki Meatball Bowls to your menu this week…you won’t be sorry!
I’m sure you’ve heard of ramen noodles. In the US, it seems like ramen noodles and mac & cheese are college student staples, or at least that’s the stereotype (I never did like macaroni and cheese out of a box). But ramen noodles aren’t just for broke college kids. Growing up, my mom always had ramen noodles on hand for chicken soup. Of course, she pitched the sauce packet and used real (homemade) chicken broth instead, then we added shredded chicken, onions, hard boiled eggs and other steamed veggies to make a chicken noodle soup. It was one of my favorite meals growing up, and I think it was one of hers too. She knew we all loved it, it was easy and it was healthy. I used carrots, bell pepper and green onions in mine, but you can add any vegetables you want to it, or serve your steamed vegetables on the side. Give it a try with some leftover roast chicken, it’s simple, quick and delicious and the whole family will love it.