Notes:
This was made on the spur of the moment. It was enjoyable.
1/4 of this recipe should be about 7 points on weight watchers. Yes this includes the sauce.

Servings: 4

Ingredients:
1.5 lb skinless chicken breast
1 box whole wheat spaghetti
non stick cooking spray
yoshidas marinade and cooking sauce( I can only find this at Sam's club, but other grocery stores may have it) 5 tbsp
Pepper grinder:Twist over chicken
salt grinder: twist over chicken
Bag of veggies that you would like to have in an oriental food.

Directions:
Heat up water for pasta.
Place chicken in pan coated in non stick spray and heated.( Use Medium Heat) As chicken is cooking cut it up with the spatula. add salt and pepper
(you may want to dice chicken before cooking, but this is what we like to do); once chicken is looking like it is cooked add the terriaki sauce; 3tbsp and mix in and cook until done

While chicken is cooking you can make your spaghetti as directed.
Cook your veggies as you prefer in a low fat or no fat method.
Chicken done: move pan over and cover.
Pasta done: drain, rinse with tepid water and place into pan with chicken. Mix chicken and pasta well; add veggies; mix well; stir in remaining Yoshidas sauce.
Enjoy!
My family loved this and I just threw it together. Low cal alternative to Japanese or Chinese. Kids had theirs without the veggies.

I am going to continue to experiment in the kitchen. I will post any updates

Submitted by:
Dr Marc

Notes:
The spicy roasted broccoli cooled with a soothing cilantro pesto will have you asking for “more broccoli please.”

Servings: 6

Ingredients:
Pesto:
1/2 cup coarsely chopped cilantro
¼ cup walnuts, coarsely chopped
2 tablespoons water
1 large garlic clove, chopped
juice of 1 lemon
1 teaspoon finely grated lemon zest
5 tablespoons extra-virgin olive oil

Broccoli:
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
2 pounds broccoli, large stems discarded, cut into 4-inch-long florets

Directions:
1. Preheat the oven to 500°.
2. In a mini food processor or blender combine cilantro, walnuts, water, garlic, lemon juice, lemon zest, and 3 tablespoons of olive oil (reserve 2 tablespoons for broccoli) and pulse to a coarse paste.
3. Toss the broccoli with remaining 2 tablespoons of olive oil, chili powder, salt and pepper.
4. Spread the broccoli in an even layer on 2 large, rimmed baking sheets.
5. Roast broccoli on the middle rack of the oven for 9 minutes. Rotate baking sheet around (for even cooking) and continue to roast for 9 more minutes, or until the broccoli is browned and crisp-tender.
6. Transfer to a serving platter, drizzle pesto over the roasted broccoli and serve.
MAKE AHEAD The pesto can be refrigerated overnight. Bring to room temperature before using.

Submitted by:
Dr Marc