General Tso’s – Low Calorie Version

How should I serve my my dinner? Baked chicken instead of fried ? Low calorie dinner instead of high? Should I save my Weight Watchers points or spend it?These are suppose to be easy choices but how come they are not? Is it because there is a stigma that when it is healthy food, it is suppose to taste bad? Well, with this healthy version of Chinese take out, particularly General Tso’s, you should not be afraid that this is not deeeeee – lish, because it is ; plus, it is lesser in calories and you can save your Weight Watchers points in order to eat the other foods you crave.

Low Calorie Chicken Dinner Idea – General Tso’s Recipe

Chicken Dinner Idea – General Tso’s Recipe. Lower in Calorie compared to deep fried ones. recipe from

Low Calorie Chicken Dinner Idea – General Tso’s Recipe 2

Cravings. This is what happens to me when I see something Chinese-sy. When I see a soy sauce, I crave Chinese food. When I see a chop stick, I brace myself and eat Chinese food. Then today, I saw a beer. Surprisingly, I am craving for General Tso’s Chinese take out. I am not sure what is the connection between beer and General Tso’s , but that is how my cravings work – they occur in a very unexpected way.

Low Calorie Chicken Dinner Idea – General Tso’s Recipe 3

So today, I am going to share with you General Tso’s Chinese food. Actually, this easy recipe is suppose to be deep fried,  but then, if I deep fry it and follow the original instruction,  it has huge calorie difference. I mean really HUUUUUUUGGE… as in BIG !  If I deep fry it, it is 1,500 calories per serving but if I bake it, it is only 400 + calories as you can see on the nutritional facts  below. I want to keep and  save my Weight Watchers points so I decided the “road less trvelled” and made my own version of this easy dinner. This way, I can eat more of the things that I want…
Low Calorie Chicken Dinner Idea – General Tso’s Recipe 4

Low Calorie Chicken Dinner Idea – General Tso’s Recipe 5

Low Calorie Chicken Dinner Idea – General Tso’s Recipe 6Chicken Dinner Idea – General Tso’s Recipe

Please check this other Dinner Idea Chinese Recipe using the  a chicken stock Healthy Version of Orange Chicken Recipe post. If you have some Hoisin left, try this recipe: Honey Chicken wings , and there will be more Hoisin and chicken stock recipe coming in.

Baked General Tso’s Recipe – Lesser Calorie

Easy to Cook Meals Weight Watchers Recipe

Servings: 6 • Serving Size: 1 cup (7 pieces of chicken) • Old Points: 11• Points+: 12• Calories : 487• Fat: 17.1• Protein: 40.6 g • Carb: 40.3 g • Fiber: 2.3g • Sugar: 4.9g • Sodium: 531mg


1 cup chicken stock
1/8 cup white wine vinegar ( distilled vinegar will work too)
1/8 cup soy sauce
2 tbsp white sugar
1/2 cup Hoisin sauce
2 tsp cornstarch
1 1/2 lbs chicken
3 eggs
1/4 cup cornstarch
1 1/2 cup Panko Bread Crumbs
Cooking spray ( to spray the chicken before baking)
4 tbsp sesame oil ( you can use the canola or any oil you have )
5 pieces dried red chili pepper
1″ crushed ginger
2 cloves garlic
1 tsp crushed red pepper flakes


  • Prepare a wide baking sheet and line it with tin foil. Set aside. Preheat oven at 475 F.
  • Scramble the egg in a deep bowl and add in the 1/4 cup corn starch. Mix completely until smooth, then add in the chicken. Mix to coat the egg and cornstarch into the chicken.Place the Panko crumbs into a flat plate. Drain the cornstarch and egg mixture from the chicken and roll the chicken into the Panko crumbs pressing gently so that the crumbs will stick on the chicken. Arrange chicken on the baking sheet. Do the same to the rest of the chicken.Spray the chicken with an oil spray and bake chicken into a preheated oven.Bake until the chicken is golden brown. When the chicken are cook, you can move on to the next step.
  • In a medium sized deep bowl, mix the chicken stock, wine vinegar, soy sauce, sugar, Hoisin Sauce and corn starch . Set aside.
  • Prepare a large skillet or wok and heat the sesame oil. Add in and saute’ the ginger and garlic, then add in the 5 pieces dried red chili pepper. Add in the cooked chicken stir fry, to gently coat the ginger, garlic and pepper into the chicken. Pour in the sauce and add in the red pepper flakes. Very gently coat the sauce into the chicken and continue cooking until the sauce is thick and simmering.
  • This recipe is perfect when serve hot, since the sauce tends to get dry. If it does happen, just add in a little bit of water and mix and you are good to go.


The panko bread crumbs will absorb the sauce so, it will ran out of juice if you do not serve it immediately. I like it this way though, so I am sticking with the recipe. If, however you want it to have more sauce, just add water when you heat it up, add salt according to your liking and then very gently mix the chicken. Add more red pepper flake if you want it extra spicy.

Healthy Version of Chinese Orange Chicken – Baked Rather Than Deep Fried

This is a healthier version of that Orange Chicken we buy from the grocery store and Panda Express. So fear no more, and enjoy an orange chicken that you are not guilty to indulge and munch with. This is a  baked chicken breast. The chicken breasts slices were marinated with fresh orange juice,  orange zest and more. I hope you like it.

Chinese Orange Chicken

Chinese Orange Chicken

My family is a sucker for Chinese food. Chinese take out, Chinese buffet, we are in.  So when you are in a diet like me, living so close to the grocery store that sells the best Orange Chicken does not help at all, because the Orange chicken they sell is deep fried. Therefore, it is terribly high in calories.

You might be thinking why I cooked this meal in batch. It is because this meal  will be consumed until breakfast and lunch the next day. Although this is excellent if serve hot, it is still good for pack lunch. Just heat it in the microwave and it is good to go.

Chinese Orange Chicken

Chinese Orange Chicken

So  today, when my feet were itching  to go and buy some Chinese food, I decided to simply make my own Orange Chicken and bake it instead of  the deep fried ones. I got this recipe from my favorite blog  Damn Delicious. I, however, baked the chicken rather than deep frying it, and I changed the ingredients’ measurements according to my liking.  Still, I am so proud of the outcome. It is utterly tasty: the recipe captured the taste of orange and the orange smell, what a delicious aroma.

There is one downside though, the chicken breast was a little bit dry compared to the store bought ones because there is no oily juice coming out from the breading. I think that is a good thing.
When I ate this food, there was no guilt at all. This is the kind of Chinese food that I should be eating…

Healthier Version of Chinese Orange Chicken

Yield: 8 servings


2 lbs skinless chicken breast slice into bite sized pieces
1 cup of corn starch for the chicken breading plus 1 tablespoon cornstarch for the marinade
2 large eggs, beaten
spray oil
1/2 teaspoon sesame seeds
1 green onion, for garnish
1 cup chicken broth
1/2 cup orange juice ( I got this from two oranges)
1 tbs orange zest from the orange ( you can add more zest if you like)
1/4 cup sugar
1/4 cup white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 inch length ginger, crushed


  • 1. In a large bowl, mixed together the marinade ingredient. Set aside.
  • 2. Place the sliced chicken breast in another bowl in a zip lock or a bowl. Spoon in 2/3 cup of the marinade and mix it with the chicken breast. Marinate the chicken for 30 minutes.
  • 3. When the chicken is ready, drain the marinade and prepare a large baking sheet and spray it with non stick oil. Set aside.
  • 4. Scramble the egg in a bowl. Pour in one cup of corn starch on a flat plate. Keep the cornstarch handy as you may need more of it later.
  • 5.Pre heat oven at 400 F.
  • 6. Dip the chicken breast into the scrambled egg and roll it into the cornstarch. Place it on the baking sheet. Do the same to the rest of the chicken.Bake the chicken for 10 minutes then turn the other side for another 10 minutes.
  • 7.When the chicken is almost ready, place the remaining of the marinade into a sauce pan and let it simmer. Mix the 1 tablespoon cornstarch with 2 tablespoon of water and mix until smooth. Then pour mixture into the simmering marinade. Continue mixing until the marinade is sticky.
  • 8. When the chicken is cooked, put them into a deep bowl and drizzle in the marinade or toss the chicken gently. Garnish with onion leaves and lemon zest. NOTE: For me, I I drizzle the chicken with the sauce so that the breading is still intact.
  • Serve Hot.


This recipe was adapted from Damn Delicious blog. I just changed measurements according to my preference.


This is a sneaky sauce my friends. It is a secretly healthy pasta sauce that  has tricked my husband and my kids to eat vegetables. The sauce was made of carrots, tomatoes, garlic,onion and lean ground beef. I created this healthy sauce to sneak in some vegetables into our dinner. Although my kids are grown up, they still have a special aversion on anything veggies. Just like their dad,  when ever they see carrots or onion, these veggies are shove down to the out most corner of their plates. I hate seeing when they do that. But I just got the solution just right here.

Help! My kids do not like vegetables!
It is challenging to feed my children because they do not like vegetables. And that is what I thought is the healthiest meal I can give to my children. They eat only egg with rice or any meat with rice.  Though I have been partly to blame for this, since I did not really train them to eat veggies when they were little, I am in a mission to turn this around. SHHHHHH ! This is just between us, okey? I have been trying to sneak in some vegetables into their meals.


This recipe below is my version of sneaky chef. My son loves this. I chuckle sometimes when he raves about this. Not knowing that garlic, onion, carrots- the veggies he abhor, are present in this meal. I purposely add in the veggies a little  late to so that it will be kind of raw when they eat it. I also mince the ingredients so that it will not be obvious. I hope you will enjoy this as much as we do. Again, do not forget to pin the pictures and follow and like me in Facebook.

high protein pasta sauce

high protein pasta sauce


Yield: 5


5 cloves garlic ( chopped)
5 medium sized carrots ( chopped)
1 small onion ( chopped)
2 pieces dried basil leaves
2 tablespoon canola oil
2 tablespoon brown sugar
2 lbs lean ground beef
1 can 14.5 oz Diced Basil Oregano and Garlic
1 can 15 oz tomato sauce in any brand
1 8 oz tomato sauce
1 box 12 oz fettucine pasta or any kind of pasta you want
Velveeta Cheddar cheese to garnish or Parmesan Cheese
Handful of Basil Leaves for garnish ( optional)


    • Cook pasta per box’s instruction
    • In a large cooking pan, heat the oil
    • Add in the ground beef and let it cook until it is not pink or it is cook through
    • When the beef is cook, add in chopped onion, garlic and carrot
    • Let it simmer for 2 minutes and add in the sauces and the can of DICED Basil, Oregano, Garlic
    • Let the sauce mixture simmer for 15 more minutes and serve on top of the pasta with cheddar Velveeta cheese on top


Freeze left over sauce for next time. I am going to post another recipe with my left over sauce. Stay tuned to that.

Protein Pasta Sauce Nutritional Facts


How do you make a cheese cake dessert – particularly a Cheesecake Cupcake with Oreo Cookies in it. Here is the answer. I was intimidated at first to make this because of its fancy name and its fancy looks. But I was wrong. Though these Cheesecake Cupcake look very difficult to create from scratch, nothing can get easier to make than this- I was surprised. 


It is cold and my children and I are stuck in the house. Two days without classes, I ran out of foods to feed my kids. With a 6 – inch snow outside, getting out is not an option. So how can I entertain my children in this snow days? I decided to make these Oreo Cheesecake Cupcakes.


I do not buy Oreo cookie often. But from time to time,  I cave in to cravings and let Oreo Cookies enter my pantry. Last week for example, I was craving for this Oreo Cheesecake cupcake and I also wanted to make a cake that calls for Oreo Cookies, so I purchased  a box of it. I have to hide it to the deepest end of the pantry so that I will not give in to temptation of munching all of  the cookies before they make their way to the cake and the cheesecake cupcakes I planned to bake. If you want to see my home-made Oreo recipe, check it this Healthy Oreo post.



I had some sour cream and cream cheese in the fridge anyway, so  this is just appropriate. I got this recipe from framedcooksblog but I decreased the quantity of the cream cheese, because the original recipe called for a pound of cream cheese. The original recipe will yield 30 pieces of cream cheese cupcakes; I thought that would be too much. I cannot let my waist suffer from eating these irresistibly good cupcakes.


As I mentioned, this is an easy cupcake to make. I used low fat cream cheese in this recipe. Note that this  recipe tends to fall in the middle so you have to fill the cupcake liner a little fuller so that the cheesecake will come out taller.  I  also cooled the cupcakes before serving since I thought it tasted better cold but you have to muster a lot self control not to devour these cheesecake cupcakes once it come out from the oven.



8 oz cream cheese
1/4 cup sour cream
1/4 cup white sugar
pinch of salt
2 eggs, slightly beaten
8 Oreo to line cupcake liner
12 oreo crushed

Easy Cheesecake Cupcake Instructions

  • Place cream cheese, sour cream sugar in a medium sized bowl
  • Line regular sized cupcake pan with six cupcake liners. Place the whole Oreo Cookies in each liner. Set aside.
  • Pre heat oven at 275 F
  • Mix completely the cream cheese, sour cream and sugar until smooth by using an electric mixer
  • Slowly add in the egg and mix until the egg is completely incorporated
  • Add in crushed Oreo Cookies and gently mix using a spatula, so that there will still be Oreo Cookie crumbs when you eat it
  • Divide batter between cupcake liners filling each to the top because this cupcake to sink in the middle. I used spoon to cup the batter and I used the spatula to scrape the batter. It is easier this way.
  • Bake at 275 F for 24 minutes or more until the cupcake is set. The cheesecake cupcakes will not brown but they are done. Let the cupcake cool down in the pan to continue cooking and refrigerate for 4 hours before serving. Enjoy.



It is Stir Fried Teriyaki Salmon time my friends. And since it is salmon, it is healthy fat, right?  It is a healthy, easy and a delicious meal to serve for your family who may have a special aversion with fish.


I know some of you may not be a fan of fish but how about trying this salmon for a dare. This Stir Fry Teriyaki Salmon was a hit with my children even though they are not a fish fan. There is a big chance you will become a fish convert.


I got this recipe from the Oriental Wok Cookbook and I was not expecting anything from it. All I know is that I have to use the salmon in the freezer. To be honest, when I read through the recipe and saw the various sauces and honey in the marinade, I got cynical on how it will turn out because in my household,we prepare salmon the easy way- we usually prepare our salmon by rubbing salt and pepper on it and then grill it.


At the same time, however, I got hopeful due to the tomato ketchup . Whenever there is a ketchup in a recipe, chances are – it will be good. And yes, this recipe did not disappoint. It smelled great and the taste had a little sweetness and sourness in it. As you take a bite, the aroma of the sauces are very distinct.



I also love the smell of the garlic and the gentle taste of the honey which was still tangible in spite of the surrounding sauces it was mixed with. I also like the leeks that the salmon was embedded on. I like the gentle tangy onion taste of the leeks paired with the salmon.





1 pound salmon filllet,skinned
2 tablespoon dark soy sauce
2 tablespoon tomato ketchup
1 teaspoon white vinegar
1 tablespoon brown sugar
1 clove garlic, crushed
3 tablespoon corn oil or canola oil ( use the 1 tablespoon for the leeks and the remaining 2 tablespoon for cooking the salmon)
1 leek thinly shredded
finely chopped red chilis to garnish ( optional)


  • Using a sharp knife, cut the salmon into thin slices. Place the salmon in a non metallic dish


    • Mix together the soy sauce,ketchup,vinegar, sugar and garlic
    • Pour the mixture over the salmon,toss and marinate for about 30 minutes
    • Meanwhile, heat 1 tablespoon of the oil into a frying pan or wok
    • Add the leeks into the pan and stir fry over a medium heat for about 10 minutes or until the leeks become crispy and tender
    • Using a slotted spoon remove the leeks from the pan into a plate
    • Add the remaining 2 tablespoon of oil into the pan.
    • Add the salmon and the marinade sauce and cook the salmon for 5 minutes or until the salmon is cooked through.
    • Spoon it over the leeks. Drizzle the sauce on the salmon and serve immediately

Nutritional Facts