No Fry Chicken Tenders for Under 100 Calories 3 points +

Have you heard the news lately about chicken fingers/ tenders at fast food restaurants?  If not check out the article here.  They are made out of some very nasty stuff, including 50 percent skeletal muscle.  Eeek!  I'm sure you can find some decent frozen ones in the super market but at least you know now, to be sure to check out the label!  But, these ones are so easy, you really won't save too much time buying the frozen ones and these ones you know exactly what goes into them! 

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Weight Watchers Sweet Sticky Spicy Asian Lettuce Wraps

Love the lettuce wraps at PF Changs?  Well, these are even better!

This is my 15 year old son's favorite dish of all time.  He even helps me cook this one because he just cant wait to get his paws on one of these wraps.  I have this as a main course with a vegetable and a side of brown rice.  My husband adds the rice right in the wrap but I prefer it on the side.

This would make an excellent appetizer as well.

Sauce:
1/2 cup hoisin sauce
2 tsp. sesame oil
2 tbsp. rice vinegar

For the Pork:
2 tbsp. peeled and finely chopped fresh ginger or jarred ginger
2 tsp. finely chopped red jalapeno pepper (use more or less to your taste)
2 cloves garlic, minced
1 1/4 lb. lean ground pork
2/3 cup chopped water chestnuts
2 tsp. toasted sesame seeds (optional)
2 heads Boston butter lettuce or iceberg lettuce

Directions:

Sauce:
In a medium bowl, whisk together hoisin sauce, sesame oil, and rice vinegar.

Pork:
Spray and heat oil spray in a large skillet set over medium-high heat. Add ginger and jalapeno pepper. Sauté for 1 minute. Add garlic and sauté for additional 30 seconds. Add ground pork and cook, crumbling with a wooden spoon, until the pork is cooked through.  Transfer the pork mixture to a large bowl lined with paper towel. That will help to soak up some of that extra fat from the pork.
Return and stir the pork mixture back into the skillet and add the hoisin sauce. Turn the heat to medium-low and simmer for 3 to 4 minutes.
Transfer the pork mixture to a serving platter. Sprinkle with sesame seeds. Wash and dry the leaves of two heads of Boston butter lettuce. Serve with the wraps and allow everyone to scoop some of the pork mixture into the lettuce leaves to make individual wraps.

Eat with your hands!

Serves 4 as main course-we get about 3-4 each depending on how full you make your wraps

Calories without sauce 227  Fat 5 g Carbs 3 Protein 38 Fibre 1 
Weight watcher points + 5

You could sub the pork with chicken, turkey or even tofu.

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Weight Watchers Sweet Roasted Kabocha Squash

I don't experiment too much with squash.  At least not the big variety.  Or course, I have baked and cooked with the little ones such as zucchini but the big ones stay at the grocery store.  Yes, I have made spaghetti squash before and I don't mind it when I am watching my carb intake.  So I thought this has to end!  I need to get into that kitchen of mine and try out some new squash. 

I picked the Kabocha one out because of the incredible calorie stats on this bad boy.  It only has 30 calories per cup.  That is a whole lot of eating for just 30 calories.  I made this incredibly the easy way I know how to roast vegetables but next time I think I will try to add some different seasonings.

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Spicy Crab and Vegetable Spring Roll

I love spring rolls.  They can be filled with almost anything.  They are such a great low carb snack or light lunch.  I haven't yet tried them baked but I it is definitely on my list of  'recipes to try'.  I used store bought sweet and spicy Thai dressing from the Asian section of my grocery store.

 Spicy Crab and Spring Rolls Recipe

• 4 oz. cooked crab meat, gently shredded apart with your fingers ( I used imitation crab meat)
• 1 tbsp. light mayo
• 1 tsp. Sriracha sauce depending on hot much spice you want
• 1 large mango, peeled and cut into long thin strips
• 1 ripe avocados, peeled and cut into slices
• 4 cups thinly shredded carrots
• several handfuls of fresh cilantro leaves
• 1 cup cucumber in long slices
• 8 rice paper wrappers

1. Submerge a spring roll wrapper into warm water for 15 seconds, until it is completely soft and pliable. Using both hands, lift it out and spread it flat on a non-sticky surface.
2. Mix the crab with mayo and hot sauce
3. Pile some carrtos, crab, an avocado slice, cucumber and a mango slice on the wrapper.  Lift the edge of the wrapper over the filling and tuck it over into the beginnings of a roll, you need to stretch it a bit, but it’s a delicate balance to stretch it to its max while not accidentally tearing it. Fold in the flaps from the adjacent sides to close those edges, then continue to roll it up tightly – it’s like rolling a burrito or a wrap – and seal it shut.
4. Place on a platter and continue with the remaining wrappers and filling.

Serve with dipping sauce.

Calories per roll 82
Fat 4.5
Carbs 8
Fibre 3
Protein 2

WW points + 2

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