ROASTED POTATO WEDGES
2 medium sweet potato(es),washed and patted dry1 tsp olive oil1/4 tsp salt1/4 tsp dried rosemary, crushed1 rosemary sprig, or garnish(optional)
Potatoes are the must-have accompaniment to steak.We roasted sweet potatoes or a nutrient and colourboost but you can substitute regular baking potatoes i you preer.
® Value: 2Servings: 4Preparation Time: 8 minCooking Time: 35 minLevel o Difculty: Easy
Preheat oven to Gas Mark 7/220°C/ 425ºF. Cut each potato into8 lengthwise wedges and place on a nonstick baking sheet. Drizzlewith oil; sprinkle with salt and dried rosemary.Roast or 15 minutes; toss and roast until potatoes are tender, about15 to 20 minutes more.Spoon potato wedges onto a serving plate and garnish with reshrosemary.
1 Tbsp vegetable oil450g uncooked boneless, skinless chickenbreast, chopped into 1/4-inch pieces1 medium spring onion(s), sliced1 medium garlic cloves(s),nely chopped220g green snap beans, each sliced into 3 pieces1 Tbsp sh sauce1 tsp soy sauce1 tsp sugar1/4 tsp Asian hot sauce, such as chili paste15g basil, resh, leaves,
Here’s a super quick, super tasty stir-ry that tastesauthentically Thai. Serve with jasmine rice or thecomplete Bangkok experience.
® Value: 2.5Servings: 4Preparation Time: 8 minCooking Time: 10 minLevel o Difculty: Easy
Place a large nonstick rying pan over medium-high heat; add oil andswirl to coat pan. When hot, add chicken; sauté or 3 minutes.Add spring onions and garlic; sauté until quite ragrant, about 2minutes. Add green beans, sh sauce, soy sauce, sugar and chili paste;sauté until green beans are crisp-tender, about 2 to 3 minutes. Addbasil and cook or 1 minute more.
THAI CHICKEN STIR-FRY
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