Ww Chicken Pepper Steak With Hash Browns Food

CHICKEN PEPPER STEAK

Steps:

• Heat oil in a large skillet over medium heat. Season chicken with salt and onion powder, and place in skillet. Cook for about 5 to 7 minutes, then add the garlic, 4 tablespoons soy sauce, and half of the sliced onion. Cook until chicken is no longer pink, and the juices run clear.
• Dissolve cornstarch in water in a small bowl, and blend into the chicken mixture. Stir in 4 tablespoons soy sauce, bell pepper, tomatoes, and remaining onion. Simmer until gravy has reached desired consistency.

GRILLED BBQ HASH BROWNS

Steps:

• Heat grill, low about 250-300 degrees.
• Use 4 sections (1 per serving) foil, big enough to wrap hashbrowns. Lay flat and drizzle 1 tbsp of olive oil and place 1 tbsp butter onto each section of foil (save remaining 4 tbsp butter for later).
• Place half serving of potatoes (1/8 pkg) onto each piece of foil and place desired amount of cheese. Place remaining potatoes (1/8 pkg) on top of cheese, followed by remaining butter.
• Sprinkle dried onion, bbq seasoning, salt and pepper.
• Bring together 2 edges of foil and roll tight. Fold other 2 sides under. Make sure there are no openings so juices don't seep out.
• Cook on grill 30-40 minutes, turning every 10 minutes (be careful not to poke holes in foil).

HASH BROWNS A LA CHEESE STEAK

Steps:

• Cut steaks into bite-size pieces.
• In a large frying pan, heat 1 tablespoon of the oil at medium-high heat.
• When oil is hot, put in steak, onion and garlic.
• After a minute, add in worchestershire sauce and soy sauce.
• Fry until onion is translucent and steak chunks are just underdone to how you desire (I prefere medium-rare so when the steak is rare, I'm done).
• Put meat mixture aside, preferably a metal bowl so as to retain some heat and the steak will continue to cook to how you like it.
• Put the remaining oil in the frying pan. Don't rinse the frying pan, you want all the juices and flavour from the meat mixture to remain.
• Put in the hashbrowns, seasoning salt and garlic powder.
• Fry until crispy.
• Mix back in the meat mixture with the hashbrowns.
• Fry for a minute to warm everything back up and then sprinkle the cheese over the mixture.
• Reduce heat to minimum and cover the frying pan. (I use a baking sheet but if you're lucky enough to have a lid, use that.).
• Once cheese is melted, serve!

WW 2 POINTS - HASH BROWNS

Steps:

• Place potatoes in a large saucepan and add enough water to cover.
• Set pan over medium-high heat and bring to a boil.
• Boil 5 minutes.
• Drain and set aside.
• Heat oil in a large, nonstick skillet over medium-high heat.
• Add potatoes, paprika, salt and pepper; stir to coat.
• Sauté 2 minutes.
• Add chicken broth and vinegar and cook until liquid is absorbed, stirring frequently, about 3 minutes.
• 2 Points Yields about 1/2 cup.

HASH BROWNS CHICKEN

Steps:

• Heat a large skillet on medium high heat and add oil to your pan.
• Sprinkle salt and pepper evenly on all chicken breasts. Spread 1 tsp of mustard on each chicken breast.
• Next mix your hashbrowns with the garlic salt.
• Top each breast mustard side up with hashbrowns and press down to make sure the hashbrowns stay on the chicken breasts.
• Add each chicken breast hashbrown side down to your hot pan. Cook for 5 minutes without touching the chicken. As soon as you see the sides of the hashbrowns turning a golden color carefully flip the chicken breasts over. Continue to cook for an additional 3 minutes.
• Turn your heat down to low, cover and cook the chicken for 10 minutes or until the chicken is fully cooked and no longer pink.
• Enjoy!

CHICKEN CHEESESTEAKS WITH PEPPERS

Steps:

• Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Transfer to a cutting board (reserve baking sheet); let cool, and thinly slice. Set chicken aside.
• On baking sheet, toss together peppers, onion, garlic, and remaining tablespoon oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8 to 10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.
• Top chicken and vegetables with cheese; broil until cheese is bubbling, 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables. Serve immediately.

WW CHICKEN PEPPER STEAK WITH HASH BROWNS

Steps:

• Combine lime zest, juice, and garlic in a ziploc bag.
• Turn to coat chicken.
• Let out excess air, close bag, and let stand 10 minutes.
• Meanwhile, heat the oil in a large nonstick skillet on medium high.
• Add the frozen potatoes and salt.
• Cook, stirring frequently, until potatoes are tender and browned lightly, approximately 10 minutes.
• Add the parsley.
• Spread the pepper blend on waxed paper.
• Remove chicken from the marinade and lightly press into the pepper, coating both sides.
• Spray a nonstick skillet with nonstick spray and heat over medium.
• Add the chicken and cook until lightly browned and just cooked through, about 5 minutes per side.
• Serve with hash browns.