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.