I missed my day for Weight Watcher Wednesday. I slacked off last week and this week but I am back in full force. I made a definite decision to lighten things up around here. In many ways. Me, the amount of stuff I have around the house... So I will have a bunch of recipes to choose from each week.
Let me remind you of stir fries just in case you have put them ont eh back burner so to speak. I remember int he 90's they were big. Everyone had a wok and was doing stir fries. They were fast and delicious, especially if you had everything ready to go into the wok. I loved them. Somehow I have veered away from them.
Indian cuisine offers a lot of stir fry ideas as well. I recently tried this amazing stir fry. It went above and beyond what I expected. At first I thought it and unusually weird combination of vegetables. But since I had green peppers and squash to use up, I decided to try it. Fabulous.
Green Bell Pepper and Butternut Squash Stir Fry
Any vegetables will work here. These spices add so much flavor without adding calories.
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 clove garlic
1 tablespoon freshly grated ginger
cilantro (if desired for garnish)
2 bell peppers, chopped
2 cups butternut squash, cut in small cubes*
1 tablespoon ghee or a flavorless oil such as canola
1 teaspoon oil
In a heated frying pan, melt butter, add bell peppers. Saute until tender then add butternut squash. Cook until tender. In a separate small non stick frying pan add oil. When oil is hot add cumin seeds and mustard seeds. When they begin to pop add garlic and ginger, cook one minute more. Remove from pan and set aside. Add to stir fry when it is nearly done. (When toasting the spices be sure not to burn it as the spices will turn bitter.)
*If you want to up the flavor quotient, spray a cookie sheet with cooking spray and roast the squash until lightly browned at 425F. If you have the time roast at 350F- it will take longer but it will be sweeter.
Coming up... some more Weight Watcher Meal reviews.