ASIAN BBQ PORK

Found this at Minidika Moments
(Recipe adapted from Cuisine at Home)

1 jar hoisin sauce (8 oz.)
½ C. honey
½ C. chicken broth
¼ C. chili garlic sauce
¼ C. rice vinegar
2 T. soy sauce
2 T. toasted sesame oil
2 T. garlic, minced
2 T. fresh ginger, minced

2 T. veg. oil
8 Country style spare ribs or pork chops

1. Combine first 9 ingredients for the BBQ sauce; mix well.
2. Heat the veg. oil in a large skillet over medium-high heat.
3. Season ribs or chops with salt and pepper.
4. Sauté the meat until browned on all sides, about 5 minutes.
5. Add half the BBQ sauce and bring to a boil.
6. Reduce heat to medium-low, cover and allow to cook for 15 minutes.
7. Flip ribs, cover and continue to cook for an additional 15 minutes.
8. Add the rest of the BBQ sauce and continue to cook uncovered for another 15 minutes.
9. Serve over rice.
10. Serves 8 people.

*This recipe could easily be adapted to a crock pot. Follow steps 1 – 4. At this point remove pork from the skillet and put it into a crock pot. Pour the sauce over the top and cook on low for 4-6 hours. The meat will be fall-apart tender. Serve over rice.

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Manadarin Orange Chicken

Marinade:

3 T frozen oj concentrate, thawed

3 T lower sodium soy sauce

1 T freshly minced garlic

1 T hot sesame oil

1 T chili garlic sauce or chili paste

3/4 C canned unsweetened mandarin oj in juice

6 trimmed chicken breast (4 oz each)

Marinade chicken for at least 6 hours or overnight.

Bake in preheated 400 oven in 11 x 7 glass dish covered in foil for 25-30 minutes.

183 cal, 27 protein, 7 carb, 4 fat, 

source:  biggest loser family cookbook

source:  biggest loser family cookbook

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Orange Chicken

Yield: 8 servings

Sauce
3 T. Soy Sauce
1/3 C. Water
2/3 C. Sugar
2/3 C White Vinegar
3 T. cornstarch mixed with 1/2 C. water to thicken the sauce while boiling.
Zest from 1 Orange (You can freeze your orange peels in a ziptop bag for later.)

2 lb breaded chicken pieces (In the book I teach you how to bread your own chicken pieces)

To serve:
Place frozen battered chicken pieces on a baking sheet and bake at 425 for 10 min.
In a skillet or sauce pan, add orange sauce ingredients except for cornstarch mixture and bring to boil. Stir in cornstarch mixture until sauce is thickened.
Pour sauce on to cooked chicken in separate bowl, then pour onto serving dish and serve at once.
Add grated zest of 1 orange to the sauce for orange flavor and presentation.

Recipe from Fantastic freezer Meals website
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Beef & Broccoli

We love Beef and Broccoli, but usually use one of those dry seasoning packets.  We haven't found anything we like better...but I would love to find a replacement for it -- something a little more 'real'!  Have to give this version a try!

1/4 cup all-purpose flour
1 can beef broth
2 tablespoons brown sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon ground ginger
2 cloves garlic, minced
¼ teaspoon red pepper flakes
4 cups chopped fresh broccoli

DIRECTIONS
In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

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Bok choy with five - spice sauce

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from Cooking Light 9/08

Combine in a skillet & bring to a boil:

1 c fat free less sodium chicken broth

1/4 tsp five-spice powder

Add cover and cook 3 minutes or until tender crisp:

4 baby bok choy halves in a single layer.

Remove boy choy.  Stir in the following and cook  until reduced to 1/4 cup:

1 Tbsp low sodium soy sauce

2 tsp rice vinegar

1/4 tsp crushed red pepper.

Serve sauce with bok choy.