I took one of the recipes in the book and tweaked it a bit. It's quick and easy and delish! I can see myself making this often when the zucchini from the garden is abundant.
Sesame Chicken and Zucchini
2 cups cooked shredded chicken (see note)
3 small zucchini, cubed
3 garlic cloves, grated
2 scallions, chopped
1/2 cup reduced-sodium soy sauce
black pepper to taste
1 TBS sesame oil
pinch of crushed red pepper flakes
1/4 cup of sesame seeds (just as good without them)
Place chicken and zucchini is a large skillet. Mix the rest of the ingredients, except sesame seeds, in a small bowl, then add to skillet. Saute over medium heat until zucchini are soft. Sprinkle is sesame seeds and serve.
1/6 of recipe, CALORIES 137, FAT 6 g, CARBS 4 g, FIBER 1 g, PROTEIN 16 g, Weight Watchers Points plus: 3 points
Note: I often purchase chicken leg pieces on sale (usually $.99 a pound) and poach them with salt and pepper, carrots, onion, garlic and celery. This produces a yummy stock for use in other recipes and plenty of chicken to pull and use for recipes like this one.