Weight Watchers Peanut Sauce Food

CRISPY ASIAN SLAW WITH PEANUT SAUCE

Crispy Asian Slaw With Peanut Sauce image

This delicious sauce can be made in a blender and then tossed with these crispy veggies. Makes for a quick lunch when you are in a hurry! From Weight Watchers - 2 points per 1 1/4 cup serving. NOTE: To add some "heat" to this dish, you may want to consider adding chopped chilies of your choice or some red pepper flakes!

Provided by DailyInspiration

Categories Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons rice vinegar (unseasoned)
2 tablespoons reduced sodium soy sauce
2 tablespoons reduced-fat creamy peanut butter
2 tablespoons fresh ginger, coarsely chopped
1 tablespoon brown sugar, packed
1/2 head savoy cabbage, thinly sliced (about 5 cups)
1 red bell pepper, cut into thin strips
1 cup carrot (packaged matchstick-cut)
1/4 cup fresh cilantro, chopped
2 scallions, thinly sliced

Steps:

To make the dressing, combine the vinegar, soy sauce, peanut butter, ginger and brown sugar in a blender and puree. Toss together the remaining ingredients in a serving bowl. Drizzle the dressing and toss to coat evenly.

WEIGHT WATCHERS PEANUT SAUCE

Weight Watchers Peanut Sauce image

Friend of mine let me look through one of her Weight Watchers cookbook and I found this recipe and tried it and its so good that I wanted to save the recipe and share it with everyone. DH and I love it! Had it with a grilled chicken breast and salad. :) I did change the vinegar to what I had on hand. Original calls for rice-wine vinegar. This is 1 point per serving.

Provided by Marsha D.

Categories Sauces

Time 5m

Yield 4-8 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons creamy peanut butter
2 teaspoons minced garlic
2 tablespoons soy sauce
4 teaspoons sugar
1 tablespoon water
1 1/4 teaspoons red wine vinegar
1/2-1 teaspoon dried cilantro (your desired amount)

Steps:

In a small food processor blend together all ingredients until creamy.
Serve with grilled chicken, pork chops and/or vegetables.

WEIGHT WATCHERS VEGETABLE-PEANUT STIR-FRY - 5 POINTS

Weight Watchers Vegetable-Peanut Stir-Fry - 5 Points image

This dish will last in the refrigerator for up to 3 days. You may add additional protein by stir-frying skinless, boneless chicken, peeled shrimp and/or firm, cubed tofu with the vegetables (change the points value). Absolutely delish! 5POINTS per serving

Provided by xpnsve

Categories One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons peanut oil
2 cups onions, chopped (about 1 large onion)
2 cups bok choy, chopped
2 cups carrots, chopped (about 2 medium carrots)
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
8 ounces mushrooms, thinly sliced
2 cups broccoli, florets
2 cups asparagus, cut into 2-inch peices (about 1/2 pound asparagus)
1/4 cup low sodium soy sauce
2 teaspoons cornstarch
1/4 cup canned reduced-sodium chicken broth
8 tablespoons peanuts, dry roasted, chopped
4 cups cooked brown rice, kept hot

Steps:

Heat oil in a wok or large skillet over high heat. Add onion, bok choy, carrots, peppers, mushrooms, broccoli and asparagus; cook 5 minutes, stirring frequently.
Add soy sauce and cook until vegetables are crisp-tender, about 2 minutes more.
Whisk cornstarch into broth in a small cup and add to pan; simmer until sauce thickens, about 1 minute.
Spoon stir-fry onto rice on individual plates and top each serving with peanuts. Yields about 1 1/2 cups of vegetables, 1 tablespoon of peanuts and 1/2 cup of rice per serving.

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