I’m back from vacation on beautiful Whidbey Island and resuming my use up everything in my pantry challenge. I’m not going to the store for anything but milk, coffee, cat food and wine. (I have to keep my priorities straight.)
Now that you are up to date, it’s time to pick from the garden, and today I’m picking snap peas. So sweet and crunchy, this snap pea recipe from echomoon at allrecipes.com was fantastic.
I made Asian meatballs from the ground turkey in the freezer, and made Ramen noodles for my husband to finished off the meal.
I’m getting low on fruit and bread, so this could get interesting. I have a bread machine, so I can make bread with what’s left in the pantry.
- 1 pound sugar snap peas, trimmed
- 3 tablespoons garlic flavored olive oil
- 1/4 cup low sodium soy sauce
- 1/4 teaspoon sesame oil
- 2 drops chili oil
- 1/4 teaspoon packed brown sugar
- 2 tablespoons toasted sesame seeds
- Preheat the oven broiler, and move oven rack into the top position.
- Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
- Broil the snap peas in the preheated oven until tender, about 5 minutes.
- Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
Amount Per Serving
Total Fat: 6.99g
Total Carbs: 11.89g
Dietary Fiber: 4.07g
Weight Watcher Points 2