Asian Flank Steak Skewers

 Asian Flank Steak Skewers

From the kitchen of Erika Simmons

Recipe from Skinnytaste.com 

Makes: 6

Ingredients:

• 1 1/2 lbs flank steak, sliced thin
• 1 1/2 cups reduced sodium soy sauce (Use Tamari for Gluten Free)
• 2 cloves minced garlic
• 1 tsp fresh ginger
• 1 tsp sesame oil
• 1 lime, juice of

Directions:

Soak wooden skewers in water about 30 minutes to prevent burning. Marinate the steak in all the ingredients for about 1 hour or more. 

Discard marinade and thread the sliced steak onto the skewers.

Heat your grill or grill pan to high heat; when hot grill a few minutes on each side until browned and cooked though.

Makes about 24 skewers.

Nutritional Info:

Serving Size: 4 skewers (1/6th) Old Points: 4 Points+: 4 pts
Calories: 150 Fat: 7.1 g Carb: 2.0 g Fiber: 0.1 g Protein: 17.9 g Sugar: 0.0 g
Sodium: about 400 mg (since most of the marinade is discard, it may be less)

Source: http://www.skinnytaste.com/2008/07/asian-flank-steak-skewers-4-ww-pts.html

Balsamic Caesar Chicken

Balsamic Caesar Chicken
By: Stephanie

2-4 Chicken Breasts
1/2 cup to 3/4 cup Caesar Dressing (I like Newman's Own Light Caesar Dressing)
2-4 TBSP Balsamic Vinegar


Marinate the chicken breasts in Caesar Dressing anywhere from 30 minutes to two hours, depending
on when you remember to do it. (I like to throw the chicken in a ziplock back and then dump the
dressing in and let it sit in the fridge for a couple of hours...you could probably even do this in the
morning before work if needed).

Then I set the chicken on a plate and drizzle the balsamic over the top. I let this sit for about 20 minutes
to take the chill off of the chicken.

Then I place the chicken on a foil lined (with non-stick spray) cookie sheet and bake for 25-30 minutes at 400,
or 35 minutes at 350-375....just depends on what else I'm cooking with it and what temp. the other items
need to be at.

This is also a good marinade for chicken when you're planning on grilling! The dressing keeps the chicken really
moist.

I use this chicken as a main dish or I have also used this chicken as the topping for a Caesar Salad.

Chicken w/ Hot Peanut Sauce

Chicken w/ Hot Peanut Sauce
From the Kitchen of: Dee Villacres

makes 2 serving

1 1/2 tsp peanut oil
1 1/2 tsp each minced fresh garlic
and minced pared ginger root
(actually I just use the kind in the jar)
1/2 cup prepared chicken broth or I use the better
than bullion veggie broth
2 tbls dry sherry
3 tbls smooth or crunchy peanut butter
3 tsp each soy sauce and rice wine vinegar
1 tsp sesame oil
dash each ground and crushed red pepper
4 ounces skinned and boned cooked chicken breast, thinly sliced
2 cup cooked vermicelli
1 1/2 tsp minced scallion (green onion)

In small saucepan heat peanut oit over high heat; add galic and ginger root
and saute briefly, about 30 seconds. Add remaining ingredients except chicken, vermicilli, and scallion, and bring to a boil. Reducee heat to low and cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes; add chicken and stir to combine. Serve over hot vermicelli and sprinkle with scallion.

I also use over chicken wings or as a dip w/ chicken skewers...enjoy!

BBQ Marinade

BBQ Marinade
by: Lollie Kientz

3/4 c. soy sauce
1/4 c. salad dressing (I like champange by girard's)
2 cloves crushed garlic
1 t. ground pepper
1 t. rosemary- crush it in your hand and then add to the mixture
1 T. mustard

If you are making the marinade for steak- add 1/4 c. balsamic vinegar or red wine.

Marinate all day or overnight for some great meat!

Chile Lime Shrimp Marinade

Chile Lime Shrimp Marinade
Recipe courtesy Dory Ford
Show: BBQ with Bobby Flay
Episode: BBQ by the Bay

1 pound sweet Georgia sustainable white shrimp, peeled and deveined
2 tablespoons olive oil
5 cloves garlic, smashed and finely chopped
1/2 jalapeno pepper, minced
1 1/2 tablespoons chopped chives/cilantro/Italian parsley leaves
Squeeze of lime juice
Ground black pepper

Combine the shrimp with the rest of the ingredients. Grill until just opaque. Serve immediately.

Teriyaki Chicken

Teriyaki Chicken
by: Mrs. Abel

serves: 4
preheat oven: 350
prep time: 10 minutes
cook time: 20-30 minutes
items you'll need: pot, whisk, basting brush, foil, oven dish

1 tbsp corn starch
1 tbsp water
1/2 cup sugar
1/2 cup lite soy sauce
1 clove of garlic (minced)
1/2 tsp ground ginger
1/4 cup vinegar
1/4 tsp pepper

1. In pan stir together cornstarch and water
2. Add the rest of the ingredients
3. Stir constantly over med heat
4. Heat until thick (be patient)
5. Put chicken in oven dish and cover with sauce (I recommend marinating it a couple of hours, but it's not necessary)
6. Cover with foil and put in oven
7. Flip chicken everye 10 minutes and brush more sauce on each time