HOW MANY WW POINTS IN RED WINE RECIPES

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CHICKEN AND SHALLOTS IN RED WINE VINEGAR (POULET AU VINAIG…



Chicken and Shallots in Red Wine Vinegar (Poulet Au Vinaig… image

I lightened up this popular French chicken dish known as Poulet Au Vinaigre, which is made with chicken thighs and shallots cooked in red wine vinegar and white wine.

Provided by Gina

Categories     Dinner

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 12

32 oz 8 lean and trimmed boneless, skinless chicken thighs
kosher salt and fresh pepper
1/2 cup red wine vinegar
1 cup chicken broth
1 tbsp honey
1 tbsp tomato paste
1 tsp butter
1 large shallot (thinly sliced (3/4 cup))
2 cloves garlic (thinly sliced)
1/2 cup dry white wine
2 tbsp light sour cream
2 tbsp fresh chopped parsley

Steps:

  • Season the chicken with salt and pepper.
  • In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.
  • In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside.
  • Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes.
  • Return chicken to the skillet and pour the sauce over the chicken, add the wine, remaining broth, salt and pepper. Cover and simmer about 20 minutes until tender.
  • Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil a few minutes then return chicken to skillet. Top with fresh parsley.

Nutrition Facts : ServingSize 2 thighs with shallot sauce, Calories 353.5 kcal, CarbohydrateContent 11 g, ProteinContent 46 g, FatContent 11.5 g, SaturatedFatContent 3.5 g, CholesterolContent 219.5 mg, SodiumContent 398 mg, FiberContent 0.5 g, SugarContent 6.5 g

BROCCOLI BEEF - SKINNYTASTE



Broccoli Beef - Skinnytaste image

This Broccoli Beef satisfies my craving for Chinese takeout but with less oil and sugar than what you’ll find at most restaurants.

Provided by Gina

Categories     Brunch    Dinner    Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 13

1 pound flank steak, cut into thin strips
1/2 teaspoon ground white pepper
1/2 cup low sodium soy sauce (or gluten-free tamari)
1 tablespoon brown sugar
5 cloves garlic (minced)
1 one-inch piece fresh ginger (peeled and grated)
1 tablespoon cornstarch (optional)
1 tablespoon sesame oil
1/2 yellow onion (sliced)
1 large head broccoli (cut into florets and blanched)
cooked rice or cauliflower rice (for serving)
1 tablespoon toasted sesame seeds
3 scallions (sliced on the bias)

Steps:

  • Season the beef with white pepper.
  • In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and cornstarch, if using. Set aside.
  • In a large nonstick skillet over high heat, warm 1/2 tablespoon of the sesame oil until just smoking. Add the beef and cook, stirring occasionally, until the meat is just about cooked through. Transfer to a plate and set aside.
  • Add the remaining 1/2 tablespoon of oil to the skillet, then add the onions and cook until they are softened, about 8 minutes.
  • Add the blanched and drained broccoli and cook for 1 minute. Then add the reserved sauce and stir to coat.
  • Return the beef to the skillet and continue to cook until the beef is cooked through and the sauce has reduced slightly, about 3 minutes more.
  • Transfer to serving plates over rice or veggie rice. Sprinkle with sesame seeds and scallions.

Nutrition Facts : Calories 315 kcal, CarbohydrateContent 24.5 g, ProteinContent 32 g, FatContent 12.5 g, SaturatedFatContent 3.5 g, CholesterolContent 78 mg, SodiumContent 1452 mg, FiberContent 6 g, SugarContent 10.5 g, ServingSize 3 /4 cup

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