Cherie's Fried Rice

I have made this for many many years and everyone that tastes it loves it. Don't turn your nose up at the bacon until you have tried it...


4 to 6 cup of cooked rice
1/2 lb bacon fried crisp
4 to 6 green onions, diced
soy sauce to taste
scrambled eggs (optional

crumble bacon and add to rice, add a little bacon grease for flavor, Mix in the onions and soy sauce. If you are adding Scrambled eggs (I do) scramble them in a little bacon grease and add to the rice.

You can also add any other ingredients you'd like such as:
Shrimp
Chicken
Pork
Peas
carrots
water chestnuts
bean sprouts...

Spinach and Mandarin Salad

Spinach and Mandarin Salad
INGREDIENTS

1 bag baby spinach � (I always rewash), go through and discard any tough stems
1 small can Mandarin oranges, drained
1/2 small red onion, halved lengthwise and shaved thin (optional)*
1/2 cup walnut halves, toasted
1/4 pound single piece pancetta, cut into 1/4" dice
Shaved Parmesan to garnish
Olive oil

Balsamic-Honey Dressing:
2 Tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
Pinch salt and pepper
Grated zest of one orange
Juice of 1/2 an orange
1/2 cup light olive oil

PREPARATION:
1.Preheat oven to 350�. Toast walnuts on a small baking sheet for 8-10 minutes, stirring halfway through until fragrant. Do not allow the nuts to burn. Turn onto a plate.
2.Heat a small saut� pan over medium heat. Glaze the pan with olive oil and add the pancetta dice and cook, allowing to brown and crisp. Remove with a slotted spoon to a paper towel-lined plate.
3.In large salad bowl, place the spinach, orange segments, walnuts, red onion and toss together. Pour in enough dressing to give a light and flavorful coat. Taste and correct seasoning, grind over some fresh black pepper to taste. Plate salad and top with reserved pancetta.
Alternately, sprinkle pancetta over top of salad in bowl

Balsamic-Honey Dressing

1.In a small bowl, whisk together all ingredients except olive oil until smooth. Slowly whisk in olive oil until emulsified. Check seasoning.

Vinegar Chicken

This chicken is so flavorful.

5 chicken leg quarters
1/4 cup cider vinegar
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Preheat oven to 425 degrees. Lightly grease a 13x9-inch baking pan. (!!WARNING!!The basting liquid will make a sticky mess on your pan. Use a disposable pan or line your pan with foil. Even with foil I got a sticky mess underneath but I used a ceramic-type baking dish that cleaned up with a little soaking.) Place the chicken in the pan. In a small bowl combine the vinegar, soy sauce, and Worcestershire sauce. Sprinkle one-third of this mixture over the chicken. Season with salt and pepper, garlic powder and onion powder. Bake for 30 minutes. Remove the chicken from the oven, and baste with another one-third of the vinegar mixture. Bake 15 minutes longer. Baste again with the remaining vinegar mixture. Return to the oven and continue baking for 15 minutes, or until the skin is golden brown and crispy.

Sizzling Sesame Beef

1 beef sirloin or rib-eye steak, 1" thick (1 lb)
1 cup rice
2 green onions, white part cut in 2" chunks, green thinly sliced
4 cloves garlic, minced using a rasp
4 tsp sesame oil
2 tsp sugar
2 tbsp low-sodium soy sauce
1 lb broccoli florets

Place steak in freezer for easier slicing. Cook rice.
Meanwhile, in large bowl, combine 1 tbsp sliced green onions, 1 tsp garlic, 2 tsp oil
and 1/4 tsp salt; set aside

Cut cold steak across grain into very thin slices. In shallow bowl toss with sugar, 1 tbsp soy sauce, green onion chunks and remaining garlic.

In 12" skillet heat 1" water to boiling. Add broccoli, cook 3 minutes or until just tender. Drain well and place in bowl
with onion and garlic mixture. Toss well.

Heat remaining oil in same skillet on high until hot. Add beef in single layer and cook 1 minute. Stir in remaining sliced green onions and 1/4 tsp each salt and pepper; cook 1 minute longer. Stir in remaining soy sauce. Serve with rice and broccoli.

Pacific Island Chicken (Slow-Cooker)

1 1/2 lb chicken breasts, either boneless or bone-in work.
1/2 cup soy sauce
1/4 cup brown sugar
1 can pineapple chunks, undrained
3 cloves garlic, minced
1/2 tsp ground ginger
1/4 cup cold water
3 tbsp cornstarch

Place chicken in crock pot and top with soy sauce, brown sugar, pineapple chunks and liquid, garlic and ginger.
Whisk cornstarch into water then pour over all.
Cook on low 6 hours.
serve over rice or low mein noodles you could add sugar peas, water chestnuts, almond slivers,

Slow-Cooker Sweet and Spicy Asian Pork Shoulder (Real Simple)

Ingredients
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (optional)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

Directions
In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper.

Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.

Twenty-five minutes before serving, cook the rice according to the package directions.

Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

WW Chunky Roast Chicken Slaw 5pts

Pull 6 ounces of white meat off a store-bought roast chicken.
Mix with 1 small Napa cabbage, finely shredded;
1 Granny Smith apple, peeled, cored, and shredded;
1 celery stalk, thinly sliced;
1 small shallot, minced; and
1/4-cup low-fat ranch dressing.
Serving size: 2 cups
POINTS value: 5

WW Asian Chicken Salad and dressing

This is really really good I love the dressing!!!
POINTS® Value: 6
Servings: 6

Ingredients
2 Tbsp packed brown sugar
2 Tbsp low-sodium soy sauce
2 Tblsp canola oil
2 Tbsp sesame iol
3 Tbsp seasoned rice wine vinegar
1 head Iceberg lettuce
1 bag of baby spinach
4 grilled chicken fillets
3 or more Green Onions
15 oz canned mandarin oranges juice pack (drained)
1 cup packaged chow mien noodles

Instructions
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, Canola oil, and seasoned rice vinegar in a salad dressing carafe. In a large bowl combine the head iceberg lettuce, diced chicken breast, chopped green onions, and oranges. Let chill about 10 minutes. Serve the noodles and the dressing on the side. Pour sparingly over the top of the salad, toss, and serve immediately. Remember you can have as much lettuce as you want it is FREE
Servings: 6.

Oriental Slaw

INGREDIENTS
3 packages Oriental flavored ramen noodles (save the flavoring packets for the dressing)
1/4 cup sunflower seeds
1 1/2 cups slivered almonds
1 bunch green onions, chopped
1 16-ounce package coleslaw mix (or 6 cups shredded green cabbage and 2 cups shredded carrots)

Dressing:
1/4 cup sugar
1/2 cup oil
3 tablespoons soy sauce
2 tablespoons vinegar
1 teaspoon pepper
3 packets Oriental flavor packets

Crush ramen noodles and arrange with sunflower seeds and almonds flat on a cookie sheet. Bake at 325 degrees for 10-12 minutes until lightly browned. Remove and let cool. Chop green onions and toss into coleslaw mix. For the dressing, stir all ingredients in a small saucepan. Cook on medium heat until sugar dissolves. Let cool. Pour dressing over the slaw and onions and mix. Toss slaw and crunchy topping and serve.

Mongolian Beef

1 lb of flank steak or cube steak, thinly sliced crosswise
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon grated ginger (about 1/2 inch piece)
1 tablespoon minced garlic (about 2 -3 large cloves)
1/2 cup water
1/2 cup low sodium soy sauce
1/2 cup brown sugar
1/2 teaspoon red pepper flakes
3 large green onions, sliced
Rice, for serving

1. For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add the cornstarch to the beef. Place the slices in a strainer and shake off excess corn starch. Begin to cook the rice while you prepare the rest of the meal.
2. For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.
3. Place the meat in the same pan and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.
4. You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy. Serve it hot with rice. Serves 2.