Alright, this just isn't working...

Uuuuuhhhggg! I am NOT sticking to any kind of diet lately. It's just constantly back and forth for me.

I want to fix healthy meals for my kids. I don't expect them to eat the 6WBM food with me, That's far too strict for them. HOWEVER... Weight Watchers is not. Hmmm... I 've done Weight Watchers in the past and succeeded with it. I've been getting emails of recipes from them ever since.

We could do this. I will stick with it all the time and the kids (and maybe even Dustin) can eat WW meals with me for dinner. Weight Watchers is nice because you can eat out with your family AND you can have dessert!! I have a million WW dessert recipes. I actually made 1 point cookies tonight which I will post next.

So, without further ado, I present our dinner tonight. Sesame Chicken with Sticky Rice and Asian Snow Peas and Carrots. I served this with a sliced orange for dessert.

Recipe Renovation: Sesame Chicken

POINTS: 4

INSTRUCTIONS

2 tbsp sesame seeds, raw

1 tbsp water

1 tbsp low-sodium soy sauce

1 tbsp maple syrup
1 tbsp dry sherry

1 tsp ginger root, fresh, minced

1/2 tsp five-spice powder

2 tbsp all-purpose flour

1/2 tsp table salt

1/4 tsp black pepper

1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces

2 tsp peanut oil

Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking the pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.

Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.

Combine flour, salt and pepper in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.

Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture.

Yields about 4 strips per serving.

AND

Asian Snow Peas and Carrots
POINTS: 1

Servings: 4

INGREDIENTS

2 tsp dark sesame oil
1 1/2 tsp ginger root, peeled and grated
1/4 tsp crushed red pepper flakes
1/4 tsp table salt
1 1/2 cup(s) Del Monte Carrots, matchstick-cut
1 cup(s) sweet red pepper(s), thinly sliced
1 cup(s) snow peas, trimmed
8 oz canned water chestnuts, drained

Instructions
Combine first 4 ingredients in a medium-size bowl; stir with a whisk. Stir in carrot and remaining 3 ingredients. Cover and let stand 1 hour.

Yield: 4 servings (serving size: 1 cup).

(My 5 year old took these pictures. I was being lazy and wasn't going to bother posting this but he's on top of things. :-) Thanks, Ethan!)