Here is a great sandwich I like to make.
I call it a slim philly.
take a serving portion of thin sliced roast beef. I use the pkg. Hillshire farms ultra thin brand.
a slice of onion
2 Tbs of weight watchers cream cheese spread
delmonte canned mushrooms ( too your taste)
a squirt of brown spicy mustard.
1 Aunt Millie slimwich roll or one of the thin 7 grain flat rolls.
1 teaspoon of olive oil
a few squirts of I can't believe it is not butter
I heat a small frying pan with the olive oil and a few squirts of the Can't believe it's not butter. Heat on medium until the onions become translucent. I scoot the onions and mushrooms over and put the roast beef in the pan and heat it until it is hot.
Take the beef, onions and shrooms out and set aside for a moment. Take the slimwich halves and spray a little of the Can't believe on them and lay them face down on the hot fry pan. when the bread is toasted and hot take out and put and put 2 Tbs of the weight watchers cream cheese on 1 half and a squirt of the brown mustard on the other.Now pile the Beef, onions and shrooms on and you have a Philly slim.
6 points on the WW diet and only about 24 carbs.
I love this sandwich and it makes it seem like you are cheating on you diet.
93 Airstream 35' Dp
5.9 230 uprated to 300 HP
Allison MD 3060
Dutchess and Shadow Golden's Daktari Cavalier King Charles (fur Bearing Children)
That will go into the hopper for a lunch soon! Thanks. It sounds wonderful.
Both retired. Travel with Nicky the Schnoodle. Son graduated and is teaching high school math. We still love our 2006 34' Allegro Bay XB and have 40,000+ miles on her.
I inadvertently posted the Shrimp and Snow Pea recipe in a separate thread. If you want it re-posted here to keep them all together I will do so. This recipe I served with a vegetable Fried Rice (4 PP)and a fruit salad. Using fresh jalapenos did not give me the kick I wanted so I will use stronger peppers next time.
Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
5 PointsPlus
Ingredients
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar (Splenda)
1 large clove garlic, peeled and finely grated or minced
1 tablespoon finely grated fresh ginger (I used the squeeze tube)
1 fresh red Thai chile (I used fresh jalapenos) or cayenne chile pepper, stemmed, seeded and minced
1 tablespoon toasted sesame oil
1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions
Preparation
Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, chile and oil.
Place pork in a resealable plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the medallions. Refrigerate for 2 hours, turning the bag once to redistribute the marinade.
Preheat the grill to medium. Remove the pork from the marinade. (Discard marinade.) Grill the medallions until just cooked through, 3 to 5 minutes per side.
Nutrition
6 servings
Per serving: 138 calories; 4 g fat ( 1 g sat , 2 g mono ); 63 mg cholesterol; 1 g carbohydrates; 1 g added sugars; 23 g protein; 0 g fiber; 101 mg sodium; 357 mg potassium.
Had this yesterday and it was pretty much a hit. The one disappointment was that it wasn't nearly as spicy hot as I had hoped so I will kick it up next time. I served this with a vegetable fried rice and a cold cucumber/onion/tomato with rice vinegar salad. Leftovers were good on a sandwich!
Thai Grilled Chicken Thighs
Ingredients:
Servings: 4
3 PointsPlus per thigh then add 1 point per serving
12 boneless skinless chicken thighs
1/3 cup chopped fresh basil (I used about a Tbl of dried)
1/3 cup chopped fresh coriander (cilantro, about a Tbl dried)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon minced chili (I used jalapeno)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons olive oil
1 1/2 tablespoons Splenda brown sugar
Directions:
Combine all ingredients except chicken in a bowl, mix thoroughly. Add chicken and leave to marinate at least one hour, preferably longer. Grill chicken on the BBQ, hotplate or in the griller until golden brown and cooked through.
"I always double the sauce ingredients and serve this over rice and really enjoy the Asian flavor. This can also be used as an appetizer."
Ingredients
1 lb medium raw shrimp (11)
2 tablespoons dry sherry (1)
2 1/2 teaspoons cornstarch, divided (1)
1 teaspoon sugar, divided (0)
3 tablespoons soy sauce, Low sodium (1)
2 tablespoons water
1 tablespoon white vinegar (0)
1 tablespoons vegetable oil (3) Do not double
1/4 cup chopped green onions, with tops (0)
1 teaspoon fresh gingerroot, minced (0)
1 garlic cloves, minced (0)
Directions
Peel and devein shrimp, leaving the tails on. Combine sherry, 2 tsp of the cornstarch and 1/2 tsp sugar in bowl, stir in shrimp until well coated. Cover and refrigerate 30 minutes.
Meanwhile combine soy sauce, water, vinegar, remaining 1/2 tsp each of the cornstarch and sugar and set aside.
Heat oil in wok or large skillet over med-high heat. Add green onion, ginger and garlic, stir fry 30 seconds.
Add shrimp, stir fry 3 minutes, or until pink.
Pour in soy sauce mixture, cook and stir until sauce boils and thickens.
Garnish as desired, and serve as desired.
I used a "boil in bag" jasmine rice, a cucumber/onion/tomato salad, and I stir fried a bag of snow peas with garlic and a hint of olive oil to go with it. We were very full which is always a plus when trying to cut calories!
I served this with sauteed snow peas and an onion/tomato/cucumber with a Splenda/soy sauce/rice vinegar marinade. This was totally satisfying and extremely cheap points wise. I might add a touch of Splenda into the sauce below next time.
Asian Style Scallops
8 PointsPlus with 3/4 cup Rice
Ingredients:
10 big Scallops
4 Tablespoon of soy sauce
2 Tablespoon of Worcestershire sauce
2 garlic cloves,minced
1 Tablespoon of freshly grated ginger
1 Tablespoon of sesame oil
fresh herbs for presentation (I used minced scallions)
Cooking instructions:
Put your scallops in a small bowl and add all of the other ingredients to it. Mix well, cover and leave in the fridge to marinate for at least an hour.
Put a heavy bottom pan on your stove top and put the heat on high. wait until the pan is hot and put the scallops on the heat for about 2 to 3 minutes (enough time for it to get a nice golden brown crust).
Turn the scallops and cook for 2 to minutes again.
Put the scallops on a plate.
With the same pan, heat up the leftover marinade for about a minute or so and drizzle on the scallops.
Enjoy!
Thx for all the great recipes, Steve. I tried your Chicken with the Piquant Raspberry Sauce. We really enjoyed it, plan to try the Asian shrimp recipe soon! Love this thread! There are so many folks who have passed on great recipes, thx bunches!
Thank you Roadrunner. BTW we love San Antonio and are there frequently. We usually stay in Schertz at a Passport America park. We love the Mexican food and Shilo's downtown.
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