LaaLoosh » Thai

Easy Sesame Noodles with Vegetables Recipe – 5 Points +

LaaLoosh — Tue, 16 Aug 2011 12:00:25 +0000

Indulging in Chinese fast food has always been a favorite past time of mine, which is one of many reasons why I’m now a Weight Watcher :). But being on the Weight Watchers plan doesn’t mean I have to give up my favorite foods, it just means I have to either A) Eat them sparingly or B) Find healthier, low Points ways of making them. Usually, I choose the latter because that means I get to eat my favorite foods more often. One of my go to healthy recipes that I rely on when I’m craving some Asian Noodles, is this Sesame Noodles with Vegetables. Not only is it fast and easy, but it’s loaded with fiber and is deliciously flavorful, and it’s a great idea to use as a Weight Watchers Vegan Recipe. It also works great served warm or cold, depending on what kind you are in the mood for. The best part is that each 1 3/4 cup serving has just 5 Points +! That’s a pretty decent sized serving, and it’s a great way to get your tummy seriously satisfied for just 5 Points +. Pair it with this 0 Points + Cucumber Salad Recipe for a fabulous, low calorie meal!

Easy Sesame Noodles with Vegetable Recipe

A great healthy Chinese food Recipe that can be prepared quickly and tastes amazing, these low calorie Sesame Noodles is a real treat. Each large serving has just 5 Points +, and is a great alternative to traditional fattening Asian Noodle Recipes.

Ingredients

6 oz whole wheat fettuccine pasta
8 oz sugar snap peas
8 oz frozen edamame, shelled
2 broccoli crown, chopped into florets
4 green onions, chopped
2 tbsp soy sauce (I recommend the low sodium kind)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp ginger
2 garlic cloves, minced

Instructions

Prepare fettuccine noodles according to package instructions. About 3 minutes before it’s done cooking, add in the broccoli, peas, and edamame to the boiling water, and cook until pasta is done and the veggies are tender, but still crisp. Drain and transfer to a large bowl. Reserve 1/3 cup of the cooking water.
In a small bowl, whisk together the soy sauce, vinegar, oil, garlic, ginger and pasta water.
Pour sauce over pasta and vegetables, and toss well to coat. Serve warm or cold.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: Chinese

Entire recipe makes 4 servings
Serving size is 1 3/4 cups
Each serving = 5 Points +

PER SERVING: 236 calories; 4 g fat; 28 g carbohydrates; 18 g protein; 13 g fiber

Trader Joe’s Tom Yum Soup with Spinach Mushroom Wontons – 6 Points +

LaaLoosh — Fri, 22 Apr 2011 21:09:16 +0000

Trader Joe's Tom Yam Soup

While browsing through the frozen foods section at Trader Joe’s, I cam across today’s Fabulous Food Find…their Tom Yam Soup. If you aren’t familiar with this soup (also called Tom Yum Gai Soup, Tom Yum Kai Soup), it’s a traditional Thai soup made with coconut milk, lemongrass, various vegetable and Thai spices and is characterized by its distinct hot and sour flavors. Some variations are made with shrimp or chicken. The Trader Joe’s version is made without meat or any meat products, so it’s a great Weight Watchers vegetarian soup idea, too. It’s made with spinach and mushroom wontons which were SO AMAZINGLY more tasty than I anticipated! And the broth is full of the Thai flavors I adore. The spices all come in their own little packet, so you can add or as much or as little as you’d like to control the heat. Wanna learn more? Keep reading!!

Trader Joe’s Tom Yam Soup with Spinach Mushroom Wontons

While reading through the ingredients list, I was thrilled to see that it’s made with all natural ingredients…no preservatives or weird things that I can’t pronounce. And though the nutritional stats aren’t super low, the entire package is 1 serving, so you can eat the whole thing for 6 Points +. It’s now become one of my favorite go to frozen foods when I need a quick meal that I can toss in the microwave and have ready in 5 minutes. I have 3 of these babies in the freezer!! It’s also a great Thai food craving satisfier — which is key, because having this on hand prevents me from running to my fave Thai restaurant and blowing a week’s worth of Points + on one meal. Seriously, I may have to marry the person behind Trader Joe’s.

Servings per package: 1
Serving size is the entire package
Each serving = 6 Points +

PER SERVING: 240 calories; 11g fat; 31 g carbohydrates; 5 g protein; 4 g fiber

Chicken Pad Thai Recipe – 9 Points +

LaaLoosh — Tue, 05 Apr 2011 23:56:53 +0000

photo credit: taste defined

Lately, I’ve had a non-stop craving for Weight Watchers Thai food recipes, and I’ve managed to find a much healthier version of one of my favorite Thai food staples – Chicken Pad Thai. It’s a pretty simple recipe that really tastes amazing and even though it’s 9 Points + per serving, it has waaaaaay less fat and calories than the traditional Pad Thai recipes. I could have made it a few points less, but it was important to me to keep the peanut oil and peanuts, so as not to lose the flavor integrity of the dish. And if you’d rather have a Vegetarian Pad Thai Recipe, just sub out the chicken for tofu or shrimp. So if you need to get your Thai food craving satisfied, give this recipe a try!

Chicken Pad Thai Recipe

This low calorie Pad Thai Recipe with Chicken, is so delicious and yet has so much less PointsPlus than traditional chicken Pad Thai Recipes. It’s a great healthy meal idea to help satisfy your craving for Thai food, while still keeping you on track with Weight Watchers.

Ingredients

6oz chicken skinless, boneless chicken breast, chopped into bite size pieces
4 oz dried rice noodles
1/4 cup egg beaters
2 cups bean sprouts
1/2 cup sliced scallions
1/4 cup shallots, minced
4 cloves garlic, minced
4 tbsp rice vinegar
2 tsp peanut oil
1 tsp salt
2 1/2 tablespoons fish sauce
2 tbsp chopped dry-roasted peanuts
2 tbsp fresh cilantro, finely chopped
1 tbsp sugar
1 1/2 tsp chili-garlic sauce

Instructions

In a large bowl, soak rice noodles in warm water until they are limp and white, about 20 minutes.
Heat oil over high heat in a wok until very hot. Add the shallots and garlic and stir-fry until golden, about 10 seconds.
Add the egg and cook, stirring, until scrambled, about 30 seconds. Add chicken and stir-fry until mostly cooked through, about 5 minutes
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute.
Add bean sprouts, cilantro, scallions, vinegar, fish sauce, sugar , salt and chile-garlic sauce; toss until the chicken is fully cooked and noodles are heated through, 1 to 2 minutes.
Sprinkle with peanuts and serve immediately.

Cooking time (duration): 45

Diet (other): Reduced fat, High protein

Number of servings (yield): 3

Meal type: dinner

Culinary tradition: Thai

Entire recipe makes 3 servings
Serving size is 1 ¼ cups
Each serving = 9 Points +

PER SERVING: 323 calories; 6g fat; 49 g carbohydrates; 25 g protein; 3 g fiber

Low Calorie Thai Cucumber Salad Recipe – 0 Point Total

LaaLoosh — Tue, 22 Sep 2009 19:30:00 +0000

This delicious tangy Thai Cucumber Salad Recipe is a fabulous, 0 Points Total dish that’s super easy to make, yet is a unique substitute for traditional salads. It’s a tasty side dish recipe that was given to me by another Weight Watchers member, and I’m so glad I gave it a try! All the ingredients have 0 Weight Watchers Points, so each serving would have to be pretty big in order to rack up any Points. This can be eaten alone as a salad, or makes a wonderful garnish or topping for healthy meat recipes. If you want a good low calorie salad to add to your Weight Watchers Salad Recipes repertoire, this is one to consider!

Low Calorie Thai Cucumber Salad Recipe

Ingredients:
- 6 regular sized cucumbers, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1/2 cup Splenda (the kind in the box for baking, not the packets)
- 1 tsp salt
- 1/4 cup thinly sliced shallots
- 1/4 cup coarsely chopped red onion
- 2 tbsp sliced fresh hot red or green chilies (use more if you like it spicy!)

**You can peel the cumbers if you prefer, but I left the skin on on for more flavor and texture.

Directions:
Combine vinegar, water, spelnda and salt and boil until Splenda and salt are dissolved. Remove from heat, cool to room temp.
In a large bowl, combine cucumbers, shallots, red onion and chilies. Add cooled vinegar mixture and toss. Enjoy!

Serving size = 1 cup
Each serving = 0 Point Total