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Monday, April 12, 2010

Drumsticks and Beans

Let me preface this post with there are some random things coming. So let's get started, and let's hope I don't put you to sleep.

First, Drumsticks were on our menu. We make up a week worth of meals, then I go shopping and then we choose from that menu for the following week. I know what your thinking... Ohh Colleen on her cooking high horse. But let me explain why we do this. January of 2009, Michael and I decided to try cutting out going out to eat, because lets be honest, it gets expensive, the temptation to get foods that aren't the healthiest are wafting into your noise as you sit there staring at the free rolls or tortilla chips... It's just not fair. So we gave ourselves 1 reprieve, we can go out 1 time a month for dinner. Which usually is either for family birthdays or special reasons... fast forward to April 2010. We have managed to stay to this goal... Last year we spent less than 300 dollars the entire year eating out. Which is phenomenal!! With all that said, the only way we would have been able to continue that goal, is to make our weekly menus, and then we get to choose what I make for dinner. There's another whole post on the "I cooking" deal... but back to this story. So drumsticks.... now we could simply grill them with some BBQ sauce, but that gets boring fast. So a few years ago when I first joined WW, the had cookbooks for 2. All meals that are portioned for 2 people... Pretty great since we were a family of 2 at the time.
And one of the recipes in this cookbook now has a stained tattered page because we have made it a bagillion times. So I'm going to show you the photos first, just to get your mouth watering then give you the recipe.

Spicy Molasses-Barbecued Drumsticks (4 WW points)
Makes 2 servings

3 TBSP Bottled Chili Sauce
1 1/2 TBSP Plain or seasoned Cider vinegar
1 TBSP light Molasses
1 Garlic clove, minced
4- 3 oz skinless chicken drumsticks.

You can grill these or Oven them. I choose to oven them.
Pre heat the oven to 400 degrees. Combine Chili sauce, vinegar, molasses and garlic in a microwave safe bowl. Microwave for 1-2 minutes, stirring 1/2 way through, until the sauce is bubbly. Then pat the chicken dry and place on a sheet pan and bake them plain for 8-10 minutes. Then add 1/2 the sauce to the top of drumstick, bake for another 5-8 minutes. Flip the drumsticks over and then brush the remaining sauce onto the drumsticks, and finish baking 5-8 minutes or until the drumstick are done.

The other recipe that we had with these are Chinese Green beans, you know the yummy ones that are often found on a chinese buffet. Those crunchy, spicy, green beans are often fried at the buffet, hence why they taste so good. But I set out a few months ago to try and make them healthier.... And we've had them at least 1 a week since... They are just THAT good.

Chinese Green Beans (WW pts 1)
2-3 cups Frozen green beans
1 Tbsp Oyster sauce (found in the asian section of your supermarket)
1 Tbsp Soy Sauce (I use the reduced Sodium)
2 tsp Rice Wine Vinegar
1 1/2 tsp sugar
1 Tbsp garlic, minced
1/2 tsp, Asian chili sauce (it has bits of red pepper flakes and red peppers, and devine)
1 tsp Olive oil, just enough to splash the pan.

Steam the green beans in a Ziplock Steam bag (they are amazing if you don't already have an addition to them). Mix the Oyster Sauce, Soy Sauce, Rice wine vinegar and sugar together. Heat a Saute pan with the oil in it, you want the oil hot, but not smoking. Add the chili sauce, and garlic and saute for 30 seconds to a minute. Then add the green beans on top. Cook them for 1 minute then pour the sauce mixture on top and cook them, tossing with tongs to coat the beans until the sauce has thickened.

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