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)
Remember that Tomato Chutney recipe from the other day?! Here it is again…this time, spooned onto sliced beef roast from the Instant Pot. And it’s so ridic...