I had someone ask why I haven't been adding Weight Watchers points to some of my recipes.  I have decided that if the ingredient amounts are not exact, I wouldn't bother.  For example, the Oriental Chicken Wings call for 3 to 5 pounds of chicken.  I will continue to figure out the points for those recipes that are easy to divide into exact portions.

Mexican Curry

This family tends to lean toward Mexican when we discuss our favorite meals.  I really don't like meal planning, yet I know the benefits of having a good, complete list when going grocery shopping.  I have discovered a method that seems to make everyone happy, most of the time.  I will have each of my kids request two meals, having four left at home, that gives me eight ideas.  A few menu items consistently are on the list every time, Mexican Curry is one of those.

Mexican Curry

1-1/2 lbs. ground beef
1 onion, chopped
1 (15-oz.) can tomato sauce + 1 can water
1 tsp. salt
2 tsp. oregano
2 tsp. cumin
2 tsp. chili powder
2 tsp. garlic salt
2 c. cooked rice
Frito chips
shredded cheese
lettuce
chopped tomato
sour cream
salsa

Brown beef and onion.  Add rest of ingredients, excluding rice.  Simmer for 35 minutes.  Add rice and simmer for an additional 5 minutes.  Dish over Fritos.  Top with cheese, tomato, lettuce, sour cream and salsa.
WW PointsPlus™ = 4 pts. per cup (meat mixture only)

Oriental Chicken Wings

This past month has been pretty crazy!  It's hard to believe that I will be back in school next week.  A couple of weeks ago, on a Saturday morning, my husband walked in the door after 18 holes of golf and informed me that we had a family potluck picnic to attend....  in 2 hours!  After a quick run to the grocery store for some wings, I put together this recipe.  Very quick and easy.  One of my absolute favorite ways to prepare chicken, I used the same sauce for legs a couple of days ago.  Delicious!  In this case I grilled the wings.  Grilled or oven baked, both wonderful!

Oriental Chicken Wings

3 to 5 lbs. chicken wings, sectioned
3/4 c. water
1/3 c. lemon juice
1/4 c. soy sauce
1 c. sugar
2-1/2 T. cornstarch
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. pepper

Heat oven to 400°.  Place cooling rack in foil-lined jelly roll pan.  Place wings on rack.  Bake for 30 minutes, turning wings after 15 minutes.  In small saucepan, combine water, lemon juice and soy sauce.  Heat to boiling.  Boil for 3 minutes.  Combine sugar, cornstarch and spices; add to soy sauce mixture.  Cook until thickened.  Brush sauce on wings; bake 15 minutes longer, turn wings; brush with sauce.  Bake an additional 15 minutes.

Corn Puff Caramel Corn

I was looking for something to bring to a picnic at the lake, some sort of snack that would withstand the heat.  I decided to make this, it didn't work : (  it ended up getting sticky.  I'm not a big popcorn fan, I don't like the hulls.  Puffcorn is basically "hull-less" popcorn.  The finished product (without the heat....) is a slightly crunchy sweetness that melts in your mouth.  Peanuts are optional, I did add them.  I think next time I will add them into the syrup mixture before adding to the puff corn, I'm thinking that they might stick to the corn better.  Super easy!  I will be making this again!

Corn Puff Caramel Corn

1 (9-oz.) pkg. Puffcorn Curls or popped corn
1 c. salted peanuts, optional
1 c. butter, cubed
1 c. packed brown sugar
1/2 c. light corn syrup
1 tsp. baking soda

Place Puffcorn and peanuts into large roasting pan; set aside.  In a large heavy saucepan, bring the butter, sugar and corn syrup to a boil, stirring occasionally; cook for 2 minutes.  Remove from heat and add baking soda; stir well (mixture will foam up).  Pour over corn curl mixture and toss well to coat.  Bake at 250° for 45 minutes, stirring every 15 minutes.  Spread on waxed paper to cool.  Break apart and store in airtight container.