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)
Wahoooo for savings! It’s Black Friday week and there are lots and lots and lots of savings to be had by all! We have the best deals for the busy home chef...