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)
Welcome to our end of the week recap for July 15-22, 2017! Latest Recipes Featured E-Cookbook or Meal Plan What is the most stressful part of your day? The...