WW Recipes

Pin It Asian Chicken-and-Rice Soup
2 cups water
1/4 cup quick-cooking brown rice (I used the Uncle Bens Perfection)
1 can (14 oz) chicken broth
1 8oz package cremini mushrooms (sobeys didn't have these, so I used regular white)
4 cups baby spinach
1 cup shredded cooked chicken breast
1 carrot shredded
3 scallions
2 tbsp soy sauce
2 tsp grated peeled fresh ginger
1 tsp Asian (dark) sesame oil

Combine water and rice in a large saucepan and bring to a boil. Stir in the broth and mushrooms and return to a boil. Reduce heat and simmer, covered, until rice is tender (10 mins).

Add spinach, chicken, carrot, scallions, soy sauce and ginger. Simmer, covered, until the vegetables are tender, 8 minutes. Stir in the sesame oil and serve at once.

Filling Extra: double the amount of carrots and scallions in the recipe, without increasing points.

2 points/serving
serves 4

Raspberry-Oatmeal Muffins with Orange Glaze
1 cup flour
1/2 cup rolled oats
1/2 cup wheat germ
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup fat free vanilla
1/4 cup butter, melted and cooled
1 large egg
t Tbsp grated orange zest
1 cup fresh or UNTHAWED frozen raspberries

Glaze
3 tbsp icing sugar
1 tbsp orange juice

Preheat oven to 400 degrees. Line 12 muffin cups with paper liners, spray liners with cooking spray.

Whisk together dry ingredients. In a separate bowl, mix wet ingredients together. Add wet ingredients to dry and stir until blended. Gently fold in frozen or fresh raspberries.

Spoon batter into the cups, filling each cup about two-thirds full. Bake until toothpick comes out clean. About 20 mins. Immediately remove muffins from pan and cool completely on cooling rack.

To make the glaze, whisk the icing sugar and orange juice in a small bowl until smooth. Drizzle over muffins with a spoon (make sure muffins are cooled). Let glaze set for 10 minutes.

1 muffin = 3 points