My second event is well underway in Monterey...it has been quite enjoyable being here 12 days but am looking forward to returning home.
The photo below is of a couple of gulls and a squirrel on the beach... A site I will probably never see again.
The topic is great this week.. focus on filling foods
a little thought: Nothing is final. Your plan and how you live it will evolve as you head toward your ultimate goal. Fell free to try things on, see how they fit and make adjustments as needed...
a little thought: Nothing is final. Your plan and how you live it will evolve as you head toward your ultimate goal. Fell free to try things on, see how they fit and make adjustments as needed...
Speedy Moo Shu Chicken
Makes 4 servings
POINTS value per serving: 5
◊3/4 pound skinless, boneless chicken thighs, cut into strips
◊1 (4-ounce) package sliced fresh shiitake mushrooms
1/8 teaspoon salt
◊3 cups coleslaw mix
2 tablespoons hoisin sauce
4 (7-inch) fat-free flour tortillas
◊1 (4-ounce) package sliced fresh shiitake mushrooms
1/8 teaspoon salt
◊3 cups coleslaw mix
2 tablespoons hoisin sauce
4 (7-inch) fat-free flour tortillas
1. To make the filling, spray a medium nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and cooked through, 5–6 minutes; transfer to a plate.
2. Spray the skillet with more nonstick spray. Add the mushrooms and salt; cook, stirring occasionally, until the mushrooms are softened, 2–3 minutes. Add the coleslaw mix and cook, stirring occasionally, until the coleslaw is wilted, 2–3 minutes. Add the chicken and cook, stirring frequently, until heated through, about 1 minute. Remove the skillet from the heat and stir in the hoisin sauce.
3. While the vegetables are cooking, warm the tortillas according to package directions. Spoon 1/2 cup of the filling onto each tortilla, roll up, and serve at once.
Recipe from Weight Watchers cookbook Shortcuts© 2008. All rights reserved
