Wednesday, March 14, 2012

Savory Tempeh

Got from WW Magazine:

Bring 1 Tb balsamic vinegar, 1 1/2 tsp frozen orange juice concentrate, 1 tsp soy sauce, and 1/2 tsp minced garlic to simmer in skillet. Add 3/4 cup diced tempeh; cook 4 minutes. Serve atop 1 cup baby arugula and 1/4 cup sliced onion. Makes 2 cups.

8 points (points plus)

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