Last Thursday, I — along with the rest of the jiggly New Year’s resolutioners — found myself in the super-unfortunate and un-fun spot of waiting for cardio equipment at the gym. Those of us who took
four (*ahem*) six weeks off from our workouts during the holiday season had at last come to our senses and turned up for our turn on the treadmill. If we thought we were going to be greeted with open arms by those hard bodied witches, I mean, dedicated souls, who had been attending their spin and cardio and yoga sessions all along and without fail throughout the month of December, we were sadly mistaken.
I couldn’t tell if they were looks of scorn, or pity, or downright disgust. I tried not to make eye contact. I popped in my headphones, cranked up my most motivational cardio playlist, and got to work. I tried to look very intense, so they would know my time on the treadmill was serious business. I even kept my warm-up top on the whole time so as not to offend anyone with my holiday jiggles, and I’ll tell you what … that was not pleasant.
Later on I wondered out loud on Facebook about all the freaking mirrors they have at the gym: “Are they really necessary?” I asked. My hilarious friend Laurie had this response: “I pretend that the person in the mirror isn’t me and mock her all through class in my head.”
I’m still laughing over that comment.
Which brings us to today’s chicken recipe, which is frugal in both cost and calories, and I hope you like it.
CHINESE CHICKEN LEGS
Source: Simply Delicious, by Weight Watchers International; copyright 2002. p.101.
1/2 c. prepared barbecue sauce
2 T. soy sauce
2 T. oyster sauce
2 T. honey
1 T. sugar
2 t. minced fresh ginger
1 t. chili garlic paste or hot pepper sauce
1 clove garlic, minced
2 1/4 lb. chicken drumsticks or thighs, skin removed (Organic Smart Chicken Drumsticks and Thighs are on sale)
2 t. sesame seeds, toasted
Preheat oven to 400. Line the bottom of a large baking pan with foil or parchment paper.
Combine the barbecue sauce, soy sauce, oyster sauce, honey, sugar, ginger, chili paste, and garlic in a large bowl. Add the chicken and toss until well coated. Place the chicken in the baking pan. Spoon any remaining sauce over the chicken. Cover loosely with aluminum foil and bake 20 minutes. Remove the foil, and continue baking until the chicken is browned and cooked through and the sauce is thickened, about 20 minutes longer. Sprinkle with the sesame seeds and serve.
*NOTES* To toast the sesame seeds, place them in a small dry skillet over medium low heat. Toast, shaking the pan and stirring constantly, until lightly browned and fragrant, 2-3 minutes. Watch them carefully when toasting; seeds can burn easily. Transfer the seeds to a plate to cool. For anyone playing the WW game at home, this recipe has roughly 4 points (old points) per serving.
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