Butterbeer

Start to finish: 1 hour (10 minutes active)
Servings: 4

1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda

In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Chicken Fried Rice (Healthy)

- 2 sprays non-fat cooking spray
- 4 large egg whites
- 1/2 cup scallions, chopped, green and white parts
- 2 medium garlic cloves, minced
- 1/2 cup carrots, diced
- 2 cups cooked brown rice, regular or instant, kept hot
- 1/2 cup frozen green peas, thawed
- 3 tbsp low-sodium soy sauce

**Optional: 12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken (if desired) and carrots; saute until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Makes 6 servings.

Serving size is 1 cup
Each serving = 3 Weight Watchers Points

Chicken Lettuce Wraps

Ingredients:
16 lettuce leaves (iceberg, bibb, butter, whatever you prefer)
1 pound ground chicken breast
1 large onion -- chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons Asian chili pepper sauce (see Note)
1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped
1 bunch green onions -- thinly sliced
2 teaspoons Asian sesame oil

Rinse lettuce leaves, keeping them whole. Set aside to drain.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.

Note: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.

Coconut Shrimp

Coconut Shrimp
1 serving: 5 points

POINTS® value of | 5
Servings | 6
Preparation Time | 15 min
Cooking Time | 12 min
Level of Difficulty | Moderate

Ingredients

2 serving cooking spray (5 one-second sprays per serving)
2 large egg white(s)
3/4 cup all-purpose flour
6 oz beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp table salt
1 cup sweetened coconut flakes
1 cup Panko bread crumbs
24 large shrimp, peeled and deveined (leave tails on)


Instructions

1. Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.

2. In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Mix coconut and bread crumbs together. Place remaining 1/4 cup of flour and coconut mix in two separate shallow bowls.

3. Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut mix and turn to coat both sides (press coconut mix onto shrimp to make it stick).

4. Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.

5. Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.

Revised Stir Fry Sauce

3 T. worcestershire sauce
3 T. hoisin sauce
2 T. orange sauce
2 T. water
large pinch brown sugar

Mix all ingredients well. Add to stirfry at end of cooking.

Seafood and Feta Cheese Pasta

Serves 5
Prep Time: 15 Minutes
Cook Time: 15 Minutes

3 tablespoons olive oil
1 bag TJ's Frozen Seafood Mix, thawed
5 cloves garlic, minced
1 cup white wine
1 pound linguine pasta
2 cans diced tomatoes w/Italian seasoning
1 (6 ounce) package crumbled feta cheese

Bring a large pot of lightly salted water to a boil.
In a medium skillet over medium heat, heat 2 tablespoons olive oil.
Cook seafood, garlic and white wine for 5 minutes, or until shrimp is pink.
Remove seafood with slotted spoon and set aside.
Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook tomatoes in remaining wine mixture, 10 minutes or until reduced to desired consistency. Season to taste with salt and pepper.
Toss hot pasta with seafood, tomato sauce and feta. Feta will melt slightly. Serve.

Pork Chops Stuffed with Feta and Spinach

Taking a culinary cue from Greece, the savory filling of spinach, cheeses, and lemon zest have made these pork chops a reviewer favorite.

Yield: 4 servings (serving size: 1 pork chop)

Ingredients
Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano

Preparation
Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.