Monday, July 1, 2013

Monday dinner with the In-Laws--July 1, 2013

I can't believe it's July already...the year seems to be speeding past me at break-neck speed.

And I do know that I "owe" you a Date Night post.  It was a tapas kind of a probably you'll get to see the recipes as appetizers in future posts.  As for dessert, well, I'm making it again tonight.  So there.

Tonight's meal I made for the first time last week and it was sooooooo good.  Josh said PF Chang's good.

Without further ado, here is the recipe:

Light Sesame Chicken

Light Sesame Chicken


  • 2lbs boneless skinless chicken breasts, cut into bite sized pieces
  • 1/4 cup whole wheat flour
  • 1 tsp black pepper
  • 1 tbsp sesame oil
  • 1/3 cup reduced sodium soy sauce
  • 1 tbsp brown sugar
  • 4 garlic cloves, minced
  • 1/4 cup rice vinegar
  • 1/2 cup fat free chicken broth
  • 1 tbsp toasted sesame seeds


  1. Preheat oven to 400 degrees.
  2. In a small bowl, combine flour and pepper. Toss chicken pieces in mixture until they are all evenly coated with flour.
  3. Preheat a medium sized non-stick, oven-safe skillet and spray with non-fat cooking spray. Place chicken in pan, and cook until seared on each side, about 2-3 minutes per side.
  4. In a small bowl whisk together the soy sauce, vinegar, chicken broth, sesame oil, brown sugar, and garlic.
  5. Pour mixture into the seared chicken, and toss around a bit to mix. Place entire skillet into oven, and cook for about 20 minutes. Let cool about 5 minutes. Toss with sesame seeds and serve.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 6
Culinary tradition: Chinese
Entire recipe makes 6 servings
Serving size is about 3/4 cup
Each serving = 5 Points +

PER SERVING: 224 calories; 5g fat; 7.5g carbohydrates; 34.5g protein; 1g fiber

I serve this with brown rice and broccoli...there is enough sauce for everything.  It is so, sooooo good, but I think I might have mentioned that already.

I also have a Bumbleberry (or just Bumble) Crumble in the oven.  I love berries, Josh love oatmeal crumb topping on any dessert.  So there ya go.

Bumbleberry Crumble
Nutrition Information per serving from 168 calories, 33 g carbs, 4 g fat, 3 g protein, 5 g fiber
I had a lot of strawberries.  And I had some dead bananas.  And Granma loves anything sweet.  
All signs pointed to this recipe:
Roasted Strawberry Banana Bread
Servings: 16 • Size: 1 slice • Old Points: 2 pts • Weight Watcher Points+: 2 pt
Calories: 88 • Fat: 2 g • Carb: 19 g • Fiber: 2 g • Protein: 2 g • Sugar: 10 g
Sodium: 111 mg • Cholest: 4 mg


  • 1-1/4 cups strawberries, diced
  • 3 ripe medium bananas, mashed
  • 2 tbsp unsweetened apple sauce
  • 1 1/4 cups white whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/2 cup light brown sugar (not packed)
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray


Preheat oven to 350°F. Lightly spray a loaf pan with baking spray. Place the strawberries on a baking sheet and roast for 25 minutes, remove and set aside.
 In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and blend at low speed until combined, do not over mix. Fold in strawberries and pour batter into the prepared loaf pans; bake in the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing. 
I'm going to tell you right loaf did not look anything like the picture.  In fact, I made 2 small loaves and one (not the one for Granma) completely fell apart.  Oh well.  The Bumble Crumble looks really good as it's bub-bub-bubbling away.