Category Archives: Zuzu

Stuffed Red Bliss Potatoes

These garlicky potatoes make a tasty side dish that go great with meat.

Stuffed Red Bliss Potatoes
Gina’s Weight Watcher Recipes
Servings: 4 servings • Size: 2 potatoes • Old Points: 2 pts • Points+: 3 pts
Calories: 95.9 • Fat: 2.5 g • Protein: 3.7 g • Carb: 15.5 g • Fiber: 1.1 g • Sugar: 1.3
Sodium: 106.3 mg (without salt)

Ingredients:

10 oz (8 small) red bliss potatoes, about 2″ diameter
1 tbsp light Mayonnaise
2 tbsp fat free sour cream
4 tbsp olive oil
6 cloves garlic
2 tbsp fresh thyme (or rosemary)
3 tbsp grated parmesan or asagio cheese
salt and pepper to taste
paprika

Directions:

In a medium pot, cover potatoes in water and add 1 tsp of salt. Bring to a boil and cook until soft (about 12 minutes). Drain and run under cool water. Set aside.

While the potatoes cook, in a small pan, add oil and garlic and cook on very low heat, about 12 minutes, till soft. Remove garlic and discard oil. Mash garlic.

In a medium bowl combine garlic, thyme, cheese, mayonnaise, sour cream, salt and pepper. Mix well.

Preheat oven to 350°. Using a teaspoon, scoop out potato leaving 1/4 inch shell. Mix the potato with the other ingredients and fill potato shells. Sprinkle with paprika. Bake in the oven for 20 minutes.

Thai Chicken and Pineapple Stir Fry

A Thai inspired stir fry dish with a wonderful savory, sweet and spicy flavor combination made with colorful bell peppers, fresh pineapple and chicken.

A few months ago I was invited to a Thai Kitchen event where their chef demonstrated a few recipes using their new Thai Kitchen sauces and this was one of the dishes they made. They kindly shared the recipe with me which I slightly modified to give it more kick. If you don’t like your food too spicy you can leave out the chili pepper. Serve this over jasmine rice for a complete meal, also great with shrimp!

Thai Chicken and Pineapple Stir Fry
Gina’s Weight Watcher Recipes
Servings: 4 • Size: 1.25 cups • Old Points: 4 pts • Points+: 5 pts
Calories: 206.2 • Fat: 4.7 g • Carbs: 20.5 g • Fiber: 1.4 g • Protein: 21 g • Sugar: 12.3
Sodium: 557.6

Ingredients:

1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp Thai Kitchen fish sauce
2 tbsp cornstarch
1 tbsp oil, divided
1 tsp minced garlic
1 tsp minced ginger
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper, chopped (optional or to taste)
1 cup fresh pineapple chunks
1/2 cup Thai Kitchen Pineapple & Chili dipping sauce
cilantro leaves (for garnish)

Directions:

Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.

Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and
ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.