Ww Garlic Ginger Chicken And Potatoes 4 Points Food

WW GARLIC-GINGER CHICKEN AND POTATOES - 4 POINTS

Steps:

• To prepare the marinade, in a a gallon-size seal able plastic bag, combine the cilantro, vinegar, soy sauce, ginger and garlic' add the chicken,.
• Seal the bag, squeezing out the air; turn to coat the chicken,.
• Refrigerate 30 minutes.
• Preheat the oven to 350 degrees.
• Spray a 10X6 baking pan with nonstick cooking spray.
• Transfer the chicken and marinade to the pan; add the potato.
• Bake, covered, until the chicken and potatoes are partially cooked, about 15 minutes longer.
• Uncover and bake until the chicken is cooked through and the potato is tender, about 15 minutes longer.
• Serve the chicken and potato, spooning any remaining pan juices over the chicken.

WW PEPPER-POTATO FRITTATA 4-POINTS

Steps:

• In a medium nonstick skillet with an oven proof handle, heat the oil.
• Saute' the bell peppers, onion and garlic until softened, 7-8 minutes.
• Stir in the potato and thyme; cook, stirring as needed, about 5 minutes longer.
• Preheat the broiler.
• In a small bowl, lightly beat the eggs, egg whites, salt and pepper; pour over the vegetables, stirring gently to combine.
• Reduce the heat and cook, without stirring, until the eggs are set, 12-15 minutes.
• Broil the frittata until the top is lightly browned, about 2 minutes.
• Let stand 5 minutes before serving.

CHINESE CHICKEN LEGS 4 WW POINTS

Steps:

• Preheat oven to 400 degrees.
• Line bottom of large baking pan with foil.
• Combine scallions, barbecue sauce, soy sauce, oyster sauce, honey, sugar, ginger, chili paste, and garlic in large bowl.
• Add chicken legs and toss till well coated.
• Place chicken in baking pan. Spoon any remaining sauce over chicken. Cover loosely with foil and bake 20 minutes.
• Remove foil, continue baking until chicken is browned and cooked through and sauce is thickened, about 20 minutes longer.
• Sprinkle with sesame seeds.

WW GINGER GLAZED HALIBUT 4 POINTS

Steps:

• To make marinade, combine honey, soy sauce, vinegar, ginger, garlic, 2 tablespoons cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish or bowl; set aside.
• Wash fish and pat it dry. Rub remaining 1/4 teaspoon each salt and pepper into both sides of halibut. Add fish to marinade, cover dish or bowl and refrigerate, turning once or twice, 30 minutes to 1 hour.
• When you're ready to eat, remove fish from marinade; reserve marinade.
• Set a heavy skillet over medium heat; add oil. When oil beings to shimmer, add fish; cook until the flesh is no longer translucent, flipping once, about 4 to 6 minutes per side, depending on thickness of fillets. Immediately remove fish to a serving plate and tent to keep warm.
• Set same skillet over medium heat; add marinade and cook until marinade thickens, about 3 to 5 minutes. Pour marinade over fish and garnish with remaining cilantro. Serve immediately. Yields about 3 1/2 ounces fish per serving.

WW 4 POINTS - GENERAL TSO'S CHICKEN

Steps:

• Combine chicken, 2 tbsp of the sherry, 1 tbsp of the cornstarch, and the oyster sauce in a med bowl.
• Set aside and let marinade 5 minute.
• Combine the remaining 3 tbsp sherry, water, soy sauce, honey, rice vinegar, sesame oil, and the remaining 2 tsp cornstarch in small bowl. Set aside.
• Heat large nonstick skillet over med high heat until a drop of water sizzles.
• Add canola oil and chicken mixture.
• Stir-fry until lightly browned. Add the ginger, garlic, scallions, and red pepper. Stir-fry until fragrant.
• Add the celery and bell pepper, stir-fry until crisp-tender,.
• Stir in the sherry mixture and cook, stirring constantly, until mixture boils and thickens, 1-2 minute.
• 4 Points for 1 cup.

EASY GARLIC GINGER CHICKEN

Steps:

• Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
• Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

WW SLICED BAKED POTATOES (4 POINTS)

Steps:

• Preheat the oven to 425 degrees F.
• Peel the potatoes if the skin is too tough, otherwise just scrub and rinse them.
• Cut the potatoes into thin slices (but not all the way through - place the handle of a spoon or table knife alongside the potato to prevent the knife from slicing all the way).
• Put the potatoes in a baking dish; slightly fan out the slices.
• Drizzle the potatoes with melted butter and sprinkle with herbs and salt (to taste).
• Bake the potatoes for about 50 minutes.
• Remove the potatoes from the oven, sprinkle with parmesan and cheddar cheese.
• Bake the potatoes for another 10-15 minutes (until they're lightly browned and soft inside, and the cheeses are melted).

LEBANESE CHICKEN & POTATOES - WW FRIENDLY - 7 POINTS

Steps:

• Preheat oven to 400°F.
• Cut chicken into bite-size pieces.
• Cut potatoes into bite-size pieces.
• Place chicken and potatoes in glass casserole dish.
• Squeeze the juice out of the lemon into a bowl. Remove the seeds.
• In same bowl with the lemon juice, add the Splenda, balsamic vinegar, olive oil, salt, pepper and garlic. You can add more garlic if you like a stronger taste. Mix all these ingredients together.
• (The builder in Zaar had a problem recognizing minced garlic. Fresh Garlic will work, but I use the minced garlic that is packaged in a jar).
• Pour the mixture over the chicken and potatoes and mix well. Make sure that you coat the chicken and potatoes.
• Place in oven. Cook for about 30 minutes until chicken is done and potatoes are golden. Continue basting during the cooking time.
• Depending on the size you cut the potatoes and chicken, you cooking time will very - so you will need to check you time.
• Enjoy.

GARLIC ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
• Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.