Teriyaki Chicken Salad

From Our Best Bites

2 chicken breasts
Kikkoman Teriyaki Baste and Glaze
2 stalks celery, finely chopped
1/3 c. sliced green onions, chopped
1/4 c. sliced almonds, toasted
1 mango, cut into small cubes (or 1 small can Mandarin oranges, drained)
1 small can pineapple tidbits
1/3-1/2 c. light mayonnaise
salt and pepper to taste
croissants or pitas
lettuce leaves

Marinate chicken for at least 4 hours.  Grill.  While chicken is grilling, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid.  When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces.  Toss with celery and onions and then add mayonnaise and mix thoroughly.  Start with 1/3 c. and go from there.  Add 2-3 (or more) tablespoons of Teriyaki sauce to taste.  The thickness of the Kikkoman Baste and Glaze is important because it keeps the dressing from becoming too runny.  You want to add some of the yummy Teriyaki flavor, but you also don't want it to be overwhelming.  Refrigerate for several hours. 

Right before serving, add mango, pineapple, and nuts.  Season with salt and pepper to taste.  You may need to add more mayo and/or Teriyaki.  Serve on a lettuce leaf in a croissant or pita.

Serves 4-6

WW points: about 11 (old) including 5 point croissant, regular mayo.

Grilled Flank Steak with Tomatoes

From Gina's Skinny Taste

This flank steak was so simple and so tasty.  The tomato/onion/balsamic combination makes for a very bright flavor that compliments the meat nicely.

2 lbs. flank steak, fat trimmed
salt and pepper
garlic powder
1 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1/3 c. red onion, chopped
3-4 tomatoes, chopped (about 3 1/2 cups)
1 Tbsp. fresh herbs (I used cilantro)

Pierce steak all over with a fork.  Season generously with salt, pepper, and garlic powder and set aside for about 10 minutes at room temperature.

In a large bowl, combine onions, olive oil, balsamic vinegar, and salt and pepper.  Let onions sit a few minutes with the salt and vinegar to mellow a little.  Combine with tomatoes and fresh herbs and adjust seasoning if needed.

Heat grill or broiler to high heat.  Cook steak about 7 minutes on each side for medium rare or longer to taste.  Remove from grill and let rest on a plate for about 5 minutes before slicing.

To serve, slice steak thick on the diagonal; top with tomatoes and serve.

Serves 6-8 (3 oz. servings)

WW points: 4 (old), 4 (new)

Homemade Vanilla Ice Cream

4 cups half and half (fat-free works well)
1 can sweetened condensed milk
2 Tbsp. vanilla extract

Stir together until sweetened condensed milk is dissolved.  Pour into ice cream maker and freeze according to manufacturer's directions.  (This is just the perfect amount for a Cuisinart Ice Cream Maker.)  Serve immediately for a soft-serve consistency or transfer to a container with a lid and place in the freezer for a few hours for a firmer consistency.

Lemon Scones

From Family Fun

2 c. flour
1/3 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
Finely grated zest of 1 lemon
3 Tbsp. cold unsalted butter, cut into 1/4-inch pieces
1 c. heavy whipping cream, plus a little for brushing
1 egg yolk, beaten slightly
1/2 tsp. vanilla extract
Lemon Glaze:
1 c. confectioners' sugar
1 Tbsp. fresh lemon juice
1/2 tsp. lemon extract
1 Tbsp. melted butter
2 Tbsp. heavy whipping cream

Heat the oven to 400 degrees. Grease a large heavy baking sheet (preferably not a dark one) and set it aside. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add the lemon zest and toss the mixture with your hands. Using your hands (or I used a pastry blender) rub the butter into the dry ingredients until the mixture resembles fine crumbs. Make a well in the center of the dry ingredients. Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well. Then use a wooden spoon to combine all the ingredients, just until the dough holds together. Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 3/4-inch thick, then cut as you would a pie into 8 wedges. Transfer the pieces to a baking sheet, leaving at least 1/4 inch between them. Brush the tops lightly with cream. Bake the scones in the center of the oven until golden brown, about 16-18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack. While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with water, stirring no more than 1/2 tsp. at a time. When the scones have cooled for another 1o minutes, drizzle each one generously with glaze. Makes 8 scones.

Parfaits

Filling

1 8-oz. cream cheese
1/2 c. sugar
3 Tbsp. lemon juice

Mix together.

Add:
1 c. whipping cream, whipped
1 small pkg. vanilla instant pudding, made according to package directions

Granola Topping

1/2 c. melted butter
2 c. oats
1/2 c. brown sugar
1 c. slivered almonds
Mix together

I layered this in a cup with 1/4 c. filling, then 2 Tbsp. granola, then another 1/4 c. filling, then another 2 Tbsp. granola and let people put their own fruit on top.

Thanks for the recipe, Mumfords!

Sweet Mustard Chops

1/2 c. mayonnaise
1/4 c. brown sugar
1/4 c. prepared mustard
2 tsp. seasoned salt
1/3 c. red wine vinegar
4 bone-in pork loin chops (1 inch thick, 8 oz each)

In small bowl, combine mayonnaise, brown sugar, mustard, and seasoned salt. Whisk in vinegar. Pour into large Ziploc bag. Add pork. Seal and refrigerate overnight. Discard marinade. Grill, covered, over medium heat for 20-25 minutes or until meat thermometer reads 160 degrees, turning occasionally.

Beef and Sugar Snap Stir-Fry

3 Tbsp. rice vinegar, divided
2 Tbsp. low-sodium soy sauce, divided
1 lb flank steak, trimmed and thinly sliced along grain
2 tsp. sugar
2 tsp. hoisin sauce
1/4 tsp. salt
1/4 tsp. crushed red pepper
2 tsp. toasted sesame oil, divided
1 c. chopped onion
1 tsp. bottled minced ginger
1/2 tsp. minced garlic
1 c. chopped red bell pepper
1/2 c. matchstick-cut carrot
1 (8 oz) package fresh sugar snap peas
1/3 c. chopped green onions
white rice

Combine 1 Tbsp. vinegar, 1 Tbsp. soy sauce, and beef in a large bowl. Combine remaining 2 Tbsp. vinegar, remaining 1 Tbsp. soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl; stir with a whisk. Heat a large nonstick skillet over high heat. Add 1 tsp. oil to pan; swirl to coat. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef mixture in a bowl. Heat remaining 1 tsp. oil in pan over medium-high heat. Add onion to pan; saute 1 minute. Add ginger and garlic; saute 15 seconds. Stir in bell pepper, carrot, and peas; saute 3 mintues. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thouroughly heated. Remove from heat; stir in green onions. Serve over white rice.

Yield: 4 servings.