Hungry Girl's Orange You Glad? Chicken

This recipe actually appeared in Hungry Girl's Daily email on February 28, 2012. And since that date we have made this recipe AT LEAST five times.

It is absolutely amazing ... and easy to do, which makes it even better! :)

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Serving Size: 1/2 of recipe (about 1 cup) Calories: 284 Fat: 2g Sodium: 910mg Carbs: 26g Fiber: 2g Sugars: 8.5g Protein: 37g

PointsPlus® value 7*

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Ingredients: 1/4 cup whole-wheat flour 10 oz. raw boneless skinless chicken breast, cut into bite-sized pieces 1/8 tsp. each salt and black pepper 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original) 1/4 cup fat-free chicken broth 1 tbsp. cornstarch 1 1/2 tbsp. low-sugar orange marmalade 1 1/2 tbsp. seasoned rice vinegar 1 tbsp. Splenda No Calorie Sweetener (granulated) 1 tbsp. reduced-sodium/lite soy sauce 1 tsp. chopped garlic 1 tsp. chopped ginger Dash red pepper flakes 2 tbsp. chopped scallions

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Directions: Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Place flour in a wide bowl.

Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat.

One at a time, shake chicken pieces to remove excess egg and coat with flour. Evenly lay chicken pieces on the baking sheet.

Bake for 10 minutes, or until chicken is cooked through.

In a medium bowl, whisk broth with cornstarch until cornstarch has dissolved. Add marmalade, vinegar, sweetener, and soy sauce, and thoroughly whisk.

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir garlic and ginger until slightly softened and fragrant, about 1 minute. Add broth mixture and red pepper flakes. Cook and stir until well mixed and slightly thickened, 1 to 2 minutes.

Remove skillet from heat, add chicken, and toss to coat. Serve topped with scallions and enjoy!

MAKES 2 SERVINGS

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We have doubled (serving 4 people) and even tripled (serving six people) this recipe and it was just as delish as the single (serving 2 people) version!!

Last night, we paired it with a cup of brown rice so that the whole plate below was 12 PP ... and worth EVERY point. It was absolutely delicious!

Weight Watchers Cinnamon Rolls With Cream Cheese Frosting

The Weight Watchers Tastier Than Takeout cookbook may be my favorite of all the Weight Watchers cookbooks! Last Sunday, we made (okay the wife made) the Cinnamon Rolls With Cream Cheese Frosting found on page 235! We had been looking at this recipe for AGES and finally took the plunge to make them.

And they were DELICIOUS!!!!

**If you want the full recipe, you will need to purchase the WW Tastier Than Takeout cookbook, but here is a snippet about them...

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Filling

brown sugar

granulated sugar

cinnamon

Dough

all-purpose flour

granulated sugar

baking powder

baking soda

salt

fat-free buttermilk

egg

unsalted butter

Frosting

confectioners' sugar

light cream cheese

fat-free buttermilk

vanilla extract

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Directions:

*To make filling: simply combine all the ingredients in a small bowl.

*To make dough: spray baking dish with nonstick spray. Whisk together flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Whisk together buttermilk, egg and butter in small bowl. Add flour mixture and stir until dough forms. Turn dough onto floured surface and knead until smooth.

*With floured rolling pin, roll out dough on floured surface to 12x9 inch rectangle. Brush dough with butter and sprinkle with flour mixture. Tightly roll up dough from long side. Pinch seams to seal.

*Turn seam side down, and with serrated knife, cut into 12 slices. Arrange cut-side down in pan.

*Cover pan with foil & bake. Remove foil and bake until rolls are golden. Let cool.

*To make frosting: with electric mixer, beat all ingredients in small bowl until smooth.

*Spread frosting on rolls and let stand.

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The rolls were absolutely phenomenal and worth every point. You could have 1 for 6 PP or 2 for 11 PP. Mmmm... I would recommend this recipe to anyone. Just pick up the cookbook and the entire recipe could be yours!!! :) :)