Weight Watchers Ginger-Lime Bundt Cake

When I had picked up the new Weight Watchers Good Deal cookbook at my local Weight Watchers meeting, I had marked off a number of recipes that I wanted to try. One of the desserts I marked off to make was the Ginger-Lime Bundt Cake.  Since I had made another recipe which used lime and ginger, I had those two main ingredients on hand … so as a stress reliever one night I decided to bake and whip up a delicious specialty.
Prepping the cake took truly not much time at all.  I followed all directions as listed and baked my cake for the full 45 minutes. I was left with delicious perfection. My end result didn’t quite resemble the photograph in the book (the top of my cake puffed out and cracked a bit) instead of it being flat on top.
After my cake cooled, I drizzled the glaze over it and within 5 minutes it had set. The cake was definitely far moister the same day it was baked, whereas it was good, but a little drier the days following. Taste wise the cake is pretty delicious – it’s got a citrusy vanilla flavor to it and the ginger plays off perfectly with the other flavors without being overwhelming. I do have to say, when I saw the serving size I felt I would be a little jipped … but the cake is undoubtedly a dense, filling cake. It’s very reminiscent of a pound cake.
The cake itself serves 20 people and each slice is 181 calories or 5 points plus values. Well worth it, in my opinion!

Asian Glazed Chicken

My mother used to make a similar marinade for chicken wings and it was literally the BEST marinade and was truly the only reason I would eat chicken wings. One night I wanted to make an Asian influence dinner but was trying to figure out what to do with the chicken I had out.  I then decided to use the similar marinade on the chicken and bake it off in the oven.  The one difference in the marinade I made was that I cut back on the sugar and reduced the orange juice because I wasn’t making enough chicken for a party.  I also only marinated my chicken for a few hours versus a few days.
I decided to serve the meal up with Trader Joe’s Chicken Egg Rolls, Trader Joe’s Chicken Fried Rice and steamed green beans.
Serves 5 (roughly 3 oz a serving). 4 points plus values (if more than ½ the marinade is discarded after removing the chicken from it)
  • 1 ½ pounds boneless, skinless chicken breast, chunks
  • ½ cup low sodium soy sauce
  • 1 tbsp minced garlic
  • ¼ cup brown sugar
  • ½ cup orange juice
  • 1 tsp sesame oil
In a medium bowl add in soy sauce, garlic, brown sugar, sesame oil and orange juice. Mix to combine.
Add chicken to the bowl, mix and cover then place in the refrigerator for 1-3 hours to marinate.
Preheat oven to 350 degrees. Add chicken to a foil-lined pan. Discard remaining marinade. Bake for 25-30 minutes until chicken is cooked.

Pasta Salad

When spring and summer roll around this is one dish that is highly requested from me to bring to cookouts (as well as my simple tossed salad for some reason) and it’s such a simple recipe.  My boyfriend LOVES my pasta salad and if I ever mention the phrase “pasta salad” we typically end up having it that week in the fridge to pair against all of our meals.
It takes about 20 minutes to whip together and it does taste delicious straight out of the bowl after making it, but if you allow the flavors to marinate overnight in the fridge it really tastes 100% better.  If I do make this and have it for the next day, I do add a little more dressing to it just to make it wetter – but otherwise it’s perfect.
This is a great side to bring to a barbecue because this way you can rely on at least one side dish that you know is point friendly.  It’d also be great to have as a side dish with any meat – chicken, steak, sausage, hamburger, etc.
5 Points Plus Values per serving.  Serves 14.  Serving size is roughly ¾ to 1 cup.
Bring a seasoned (with salt) pot of water up to boil and boil your pasta until al dente.
While your water is boiling dice up your red peppers (you can use red and green if you wish or green, I change it up depending what I have on hand) and set aside.  Dice up your red onion and set aside.
Drain your beans and rinse with water to get all the starchy water off and set aside. Drain your corn and set aside.  Add your frozen peas to the bowl and set aside.
When your pasta is finished boiling, drain and shock with cold water to stop the cooking process.  Drain well and add to a large bowl.  Add in chopped up fresh vegetables and stir to combine.  Add in canned beans, corn and peas and stir to combine.
You can begin to season with the McCormick Perfect Pinch Salad Supreme seasoning.  This is where you can use your own discretion. I season my pasta salad in 3 layers.  A sprinkle after I add in my veggies and combine.  I add in ½ cup of salad dressing and stir to combine – then start seasoning with additional salad supreme.  Once all mixed I add the remaining ½ cup of salad dressing and sprinkle in more salad supreme.  I don’t measure because I go by looking at the color of the mixture … I’d say I use about 1/5 to 1/4th of the container at a time.
Stir to combine and serve straight away or let the salad sit in the fridge for at least 30 minutes to let it get nice and cold.