Sweet Potato Pudding Recipe

Sweet Potato Pudding Recipe

(serves 1)
½ baked sweet potato
¼ cup vanilla yogurt
¼ teaspoon cinnamon
sliced almonds for garnish (optional)
Mash sweet potato in a bowl and mix in cinnamon. Top with yogurt and almonds. Enjoy!
To bake sweet potato: Heat oven to 400F. Make fork holes in the sweet potato and then place on an aluminum foil lined baking sheet. Bake for 45 minutes to one hour until soft.
With low fat yogurt = 130 calories, 1.4 g fat, 0.7 g saturated fat, 23.5 g carbohydrates, 4.4 g sugar, 5.3 g protein, 0.0 g fiber, 50 mg sodium, 3 PointsPlus

Meatball and Orzo Soup Recipe

Meatball and Orzo Soup Recipe

From Aviva Goldfarb, The Six O’Clock Scramble
6 servings, about 1 ½ cups each
1 Tbsp. extra virgin olive oil
1/2 yellow onion, finely diced (about 1 cup)
2 carrots, finely diced (about 2 cups)
1 1/2 tsp. minced garlic (3 cloves)
32 oz. reduced-sodium chicken or vegetable broth
1 cup water
15 oz. no-salt added petite-diced tomatoes, with their liquid
1 lb. pre-cooked mini meatballs (often sold frozen), beef, turkey or meatless
½ cup ditalini noodles or orzo
3 cups fresh spinach, coarsely chopped
In a large stockpot, heat the oil over medium heat. When it is hot add the onions, carrots and garlic, and sauté them until they onions and carrots are tender, about 5 minutes.
Add the broth, water, and tomatoes, cover it and bring it to a boil. Add the meatballs (if they are large, cut them in quarters) and orzo, and stir frequently for a minute or two so the noodles don’t stick to the bottom of the pot. Simmer the soup for 15 minutes, partially covered, stirring occasionally. (Meanwhile, warm the dinner rolls, if you are serving them.) Stir in the spinach and let it wilt for one minute. Season the soup with salt and pepper to taste, and serve it immediately.
Do Ahead or Delegate: Dice the onion and the carrots, peel the garlic, chop the spinach.
Scramble Flavor Booster: Use fire-roasted diced tomatoes rather than plain, and/or add a pinch of crushed red pepper flakes to the soup along with the orzo.
Tip: Keeping all cooked foods and liquids covered while in your refrigerator not only prevents spills and odors, but also helps to prevent the build-up of humidity.
Side Dish suggestion: Serve it with whole wheat or white dinner rolls, warmed in a 300 degree oven for 5 - 10 minutes.
Nutritional Information per serving (% based upon daily values):
Calories 290, Total Fat 14.5g, 22.5%, Saturated Fat 4.5g, 22.5%, Cholesterol 38mg, 12.5%, Sodium 866mg, 36.5%, Total Carbohydrate 24.5g, 8% Dietary Fiber 3g, 14% Sugar 5g, Protein 16g, 8 PointsPlus

Hot and Spicy Buffalo Shrimp Dip
Move over buffalo wings, this hot and cheesy shrimp dip will have everyone going back f or more!
Superbowl Sunday is just a few days away! I have tons of skinny appetizer recipes you can make, but I
wanted to add one more, because quite honestly, what's football without the buf f alo dip!
This was inspired by my Buffalo Chicken Dip, I wanted to try a shrimp version topped with melted cheese,
and we loved how it turned out!
Serve this with crudites to keep it light; celery and carrot sticks are the perf ect vessel f or scooping up the
buffalo goodness! You can even add some baked chips to the table, baked pita chips work great. I minced
some of the celery leaf f or garnish f or a little color. Enjoy!
Hot and Spicy Buffalo Shrimp Dip
Skinnytaste.com
Servings: 9 • Serving Size: 1/3 cup • Old Points: 3 pts • Points+: 3 pts
Calories: 120 • Fat: 7 g • Carbs: 2 g • Fiber: 0 g • Protein: 13 g • Sugar: 0.9 g
Sodium: 672 mg
Ingredients:
cooking spray (I used my Misto)
4 oz reduced f at cream cheese, sof tened
1/2 cup reduced f at sour cream
1/2 cup f at f ree plain yogurt
1/2 cup Franks hot sauce (or whatever hot sauce you like)
1 tsp white wine vinegar
2 cups (12.5 oz) cooked peeled large shrimp, diced
3/4 cup reduced f at Sargento Mexican blend
Directions:
Preheat oven to 375°. Lightly spray an 8 x 8 or 9 x 9 baking dish, or even a pie dish with cooking spray.
Combine the f irst 5 ingredients together and 1/4 cup of the cheese; mix until smooth. Add the shrimp; mix
well and put in a small oven saf e dish.
Bake in the oven until hot, about 20-25 minutes.
Remove f rom oven and top with remaining cheese, bake until melted, about 4-5 minutes.
Makes about 3 cups.

NO MATTER HOW SLOW YOU GO, YOU ARE STILL
LAPPING EVERYBODY ON THE COUCH.
(this applies to your speed of weight loss, too)

and when you feel like quitting...
REMEMBER WHY YOU STARTED!

When his wife asked him to change clothes to meet the German Ambassador:
"They want to see me, here I am.
If they want to see my clothes, open my closet and show them my suits."
- Albert Einstein


Your REAL QUOTE for the day:

We cannot solve our problems with the same thinking
we used when we created them.
- Albert Einstein


How about, "We cannot solve our problems with the same actions that keep failing!

On Sale!

Ultimate Weight Watchers 360° Kit—$34.95 through 2/2

Shop + Eat Out bundle—Buy both for $20 (regularly $11.95 each)

This Month's Routine: Eat Veggies or Fruit with Every Meal or Snack
Meeting Topic: Believe and Achieve

Pistachio Cinnamon Chicken Salad
Skinnytaste.com
Servings: 6  Serving Size: 1/6 • Points+: 5 pts
Calories: 177 • Fat: 5.5 g • Protein: 25.5 g • Carb: 6 g • Fiber: 1.5 g • Sugar: 3 g
Sodium: 178 mg

Ingredients:

• 16 oz cooked shredded boneless, skinless chicken breasts
• 1 1/2 cups Fat-Free Greek plain yogurt
• ½ cup pistachios, finely chopped
• 1 tsp ground cinnamon
• 1 tsp fresh lime juice
• 4 fresh basil leaves, finely chopped
• 1 stalk celery, finely chopped
• 1/4 tsp sea salt
• 1/4 tsp freshly ground pepper
• 2 scallions, finely chopped

Directions:

Shred cooked chicken breast using a fork; place in a large mixing bowl.

Add remaining ingredients; gently toss to combine. Transfer to serving bowls. Serve chilled or at room temperature. Sprinkle with additional scallions.

WW leader Sharon Nersesian

I have worked for the company for 13 yrs have been doing ww for 40+ yrs lost 80lbs then lost 100lbs that was 1974 when I became life time and have been at my weight goal for 22yrs.I will be 60 in nov. and I work out in the gym with my husband Aram(whos a former Mr.America and Mr Calif.) 5 days wk I run my dogs and actively do the Santa Clarita marathon for the last 20 yrs I have mtgs monday 9am and 530pm thur 9at a church in cynctry then 1215 and 530 in the valencia center fri at 4pm and sundays at 8am sat in northridge 730 and 9am I also have 2 at works coc and shields health care.I love weight  watchers but most of all I love working with my members and watching them lose their weight . Weight watchers changed my life and I know I have changed the lives of my members

Slow Cooker Minestrone

Weight Watchers Recipe


4PointsPlus Value
Prep time: 20 min
Cook time: 360 min
Other time: 0 min
Serves: 8
This soup freezes well so why not make a double batch? Just cook in a 6-quart or larger slow cooker and increase the cooking time by an hour or so.
Ingredients
4 cup(s) canned chicken broth  
      14 1/2 oz canned diced tomatoes, with basil, garlic and oregano  
      1 pound(s) uncooked Yukon gold potato(es), peeled, diced  
      1 medium uncooked zucchini, quartered lengthwise, sliced 3/4-in thick  
      19 oz canned cannellini beans, rinsed and drained  
      1 1/2 cup(s) uncooked string beans, cut in 1-in lengths  
      1 medium uncooked leek(s), chopped (light green and white part only)  
      1 large uncooked carrot(s), diced  
      1 rib(s) (medium) uncooked celery, diced  
1/4 tsp black pepper, freshly ground (or more to taste)  
2 Tbsp olive oil, extra-virgin  
1/2 tsp table salt, or to taste  
3 Tbsp grated Parmesan cheese, Parmigiano-Reggiano suggested  
Instructions
Combine broth, tomatoes, potatoes, zucchini, cannellini beans, string beans, leek, carrot, celery and pepper in a 4-quart or larger slow cooker. Cover and cook on LOW setting until vegetables are tender, about 6 hours. Stir in oil and salt; sprinkle with cheese just before serving. Yields about 1 1/2 cups per serving.
Notes
Garnish with fresh basil, if desired.

Drink a glass of water before you eat. Many times we go into a meal feeling famished, and thirst is sometimes easily mistaken for hunger. Consuming eight ounces of water 30 minutes before you sit down to eat works wonders. The water fills you up and you won't be as hungry when your meal is served. In turn, you'll be less likely to overeat. Water eases cravings and controls hunger without costing you any calories. If you simply need something more substantial than water, then try a broth-based soup before you eat your main meal. A water-rich appetizer, like soup, can decrease the amount you eat during the main course. A salad that contains lots of veggies has the same effect, plus the filling fiber in the vegetables acts as a double whammy on appetite - just use dressings sparingly.

Ginger-Soy Pork with Pineapple and Sweet Potato

Weight Watchers Recipe

Ratings (0)

8PointsPlus Value

Prep time: 18 min

Cook time: 28 min

Other time: 0 min

Serves: 4

This delicious Polynesian-influenced recipe has it all – protein, healthy fats, carbs, fruit and vegetables all in one meal.

Ingredients

	1 1/2 tsp canola oil
	1 pound(s) uncooked lean boneless pork chop(s), four 4 oz pieces
	1/4 tsp table salt
	1/4 tsp black pepper, freshly ground
	1/8 tsp crushed red pepper flakes, or to taste
	1 large uncooked onion(s), chopped
	1 medium sweet red pepper(s), diced
	2 1/2 tsp ginger root, fresh, grated
	3/4 cup(s) water
	1 large uncooked sweet potato(es), cut into bite-size pieces
	2 cup(s) pineapple, chunks
	2 Tbsp low-sodium soy sauce
	2 Tbsp packed brown sugar
	1/4 cup(s) uncooked scallion(s), sliced
	2 Tbsp cilantro, fresh, chopped
	1/2 medium fresh lime(s), cut into 4 wedges (optional)

Instructions

• In a large nonstick skillet, heat oil over medium-high heat.
  
• Sprinkle pork with salt and pepper; cook, turning once, until golden and just cooked through, about 4 minutes on each side. Remove to a plate; set aside.
  
• Add onion, red pepper and ginger to skillet; cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in water and scrape bottom of pan to loosen bits of food stuck to pan; bring to a simmer.
  
• Add sweet potatoes and reduce heat to medium; cover and simmer, stirring occasionally, until tender, about 8 to 10 minutes.
  
• Add pineapple; cover and simmer 1 minute for flavors to blend.
  
• Stir in soy sauce and brown sugar.
  
• Add pork back to skillet and cook until heated through, about 2 minutes; stir in scallions and cilantro. Drizzle with fresh lime juice and serve. Yields 1 pork chop and about 1 cup potato-pineapple per serving.

Notes

• Chunks of pork tenderloin can be used instead of the chops. Follow the same instructions but make sure to reduce the cooking time of the pork to about 5 to 6 minutes.

This Month's Routine: Eat Veggies or Fruit with Every Meal or Snack
Meeting Topic: Design a Dinner

    Nothing in this world can take the place of persistence.
    Talent will not; nothing is more common than unsuccessful people with talent.
    Genius will not; unrewarded genius is almost a proverb.
    Education will not; the world is full of educated failures.
    Persistence and determination alone are omnipotent.

Calvin Coolidge

How is your determination level today?
What can you do to raise it?

Here's why we love lemons...

Want to sustain that awesome morning boost? Sip a little lemon water throughout your day ~ particularly before meals ~ for a host of amazing benefits.
Here are the top 3 reasons to add a little squeeze of lemon to your water or tea:

1. Smooth, Glowing Skin! Lemons contain a high dose of antioxidants, Vitamin C and Citric Acid ~ this trio not only boosts your immune system, but also increases collagen production for plump, youthful skin. Vitamin C can also help clear up blemishes, and even help with scarring when applied topically!

2.  Helps with Weight Loss! A little lemon water before meals reduces hunger, helps with digestion and also contributes to detoxification by aiding liver function.

3. Gives you Energy & Helps you Concentrate! The scent of lemons has been said to increases alertness and boost your energy!

The best way to get your fix? Zest u Make a batch of Zesty Spa Water below to enjoy throughout the day, just squeeze half a lemon in a glass of water or add a little citrus love to your raw green and steamed veggies!

Zesty Spa Water

~ 1 Liter of Water

~ Juice of 3 Lemons

~ 2 packets of Stevia

~ A handful of Fresh Mint

Mix all ingredients together and keep in the fridge for a refreshing treat any time. Or take it on the go and sip throughout your day for a nice little boosts while running errands, school, work or at the gym!

You'd start exercising, but you're just too tired, right? It sounds counterintuitive, but a regular exercise program actually increases energy. Researchers found that typically sedentary people who complained of fatigue increased energy levels by up to 20 percent, and 65 percent reported less fatigue. The participants in the study simply incorporated low-impact, low-intensity regular exercise. Music added to movement also helped sustain participants' energy. Staying within that low-moderate heart rate range by doing exercises such as brisk walking or working out on the elliptical trainer was key in increasing energy. Those who engaged in long, strenuous workouts like heavy weight training actually depleted energy.

Peanut Butter Chocolate Bites

(makes 20)
½ cup crunchy natural peanut butter (with no additives)
¼ cup crushed salted pretzels
½ cup chocolate chips, melted
To crush the salted pretzels, place them in a plastic bag and smash with your hand or the back of a large spoon. Mix peanut butter and pretzels in a small bowl and chill in the freezer until firm for 20 minutes. Using a teaspoon measure, make 20 balls and place them on a parchment paper lined baking sheet. Freeze balls for 2 hours or overnight.
Melt chocolate in microwave on medium for 1 minute. Stir, then continue microwaving for 20 second intervals until melted. Roll frozen peanut butter balls in melted chocolate and refrigerate until chocolate is set, about 20 minutes.
For one ball: 64 calories, 4 g fat, 1 g saturated fat, 5 g carbohydrates, 3.0 g sugar, 2 g protein, 1 g fiber, 53 mg sodium, 2 PointsPlus

One Pound a Week is all it takes.


If I lost JUST A POUND A WEEK during 2013...

By VALENTINES DAY, I'd be 6 lbs. lighter -
Loving my new lifestyle more than chocolate!
By PRESIDENTS DAY, I'd be 8 lbs. lighter -
Making “executive” decisions to eat mindfully!
By EARTH DAY, I'd be 16 lbs. lighter -
Spending more time outside and loving it.
By MOTHERS DAY, I'd be 19 lbs. lighter-
Role modeling healthy habits for my family!
By MEMORIAL DAY, I'd be 23 lbs. lighter -
Old photos will remind me of how far I’ve come.
By FLAG DAY, I'd be 25 lbs. lighter -
Yay!  No more "underarm flags" flapping around!
By INDEPENDENCE DAY, I'd be 27 lbs. lighter -
Freedom from overeating; I'm in control.
By LABOR DAY, I'd be 36 lbs. lighter -
Proud of how hard I worked to get where I am!
By COLUMBUS DAY, I'd be 41 lbs. lighter -
Discovering new tastes and exploring new foods.
By ELECTION DAY, I'd be 45 lbs. lighter -
Voting for great food choices!
By THANKSGIVING, I'd be 47 lbs. lighter -
Thankful for my new habits!
By CHRISTMAS EVE, I'd be 51 lbs. lighter -
Ho ho! Gifting myself a merrier life!
By NEW YEARS EVE, I'd be 52 lbs. lighter -
It's not just a new year- it's a new ME!

Live Your Dream in 2013

We're two weeks into 2013. In order to make this your BEST YEAR EVER, we've created a 10-week Community Challenge with our greatest tips to help you reach your goal.

This week is all about setting a goal that will keep you focused. Participate here: http://bit.ly/13w7MCt

This weeks meeting topic = Your plan friendly fridge

Don't be intimidated by your weight-loss goal.
Instead think "one pound at a time".

Nobody loses 10, 50 or 100 pounds. We all lose one pound at a time.
CELEBRATE each loss, whether big or small- even the half-pounders.
They all add up!

We are also having a bring a friend promo. Current members bring a friend Saturday that sign up, enter in a raffle. Also 5K starts at 11:15, just show up and walk with us. :)

Joseph Turschak

Weight Watchers Leader interview questions
What meetings do you work & where.
            I have 6 meetings a week. They are as follows:
                Monday - 6 p.m. Bakersfield Store Stockdale and California Ave
                Tuesday - 5:30 p.m. (traveler) in Taft - St. Andrew's Church
                Wednesday - 5:30 p.m. Bakersfield Store
                Thursday - 6 p.m. Grace Baptist Church on the corner of Rosedale and Jewetta
                Saturday  - 7:30 a.m. and 9 a.m. Bakersfield Store

 How long have you worked for WW?
            I began my career as a receptionist in December 2009, and began working as a leader in May 2010. I love it!
What do you love most about WW
            My STARS who have lost more than 8000 pounds in 2012! I have helped motivate seven people to lose 100 or more pounds thus far. I also enjoy my team members and territory manager! Together these individuals have helped to keep my personal motivation as well as seeing this as more than simply a job - they are my family!
Why should I / potential new member come to your meeting  
            The STARS (the title I give to my members) are incredible! If you want a meeting where you will always be supported and understood, you should come to my/our meeting. I will do everything I possibly do to help you on your lifetime journey. No question, emotion, experience, or frustration goes unnoticed! We are here to support you!

What is your favorite WW recipe
                        Cookbooks from WW are my favorite, and they have helped me to learn to cook and stay on program with recipes that never dull the apetitie!
                        PowerFoods Annual 2012 Cookbook - Chicken Friend Rice p. 118
                        Turn Up the Flavor - Annual 2013 Cookbook - for desert - p. 258 Cocoa-chocolate Chip Brownies! These are fantastic!

Warm Lentil Salad

I made this today...I am pleased to say it was really very good... I also added a few kalamata olives... which added a few points plus values... but lots more flavor. :-)

Warm Lentil Salad

Makes 6 servings, ¾ cup for a serving

1 cup lentils
3 cups water
3 strips center cut bacon
1 onion, chopped
parsley (optional for garnish)

For dressing:
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon Dijon mustard
salt and pepper to taste

Heat lentils and water in a saucepan until boiling. Reduce heat to a simmer and cook for 20 minutes or until lentils are tender. Drain lentils and put back into saucepan.

In a frying pan, cook bacon until crispy over medium heat. Drain bacon on paper towel and pour most of the fat out of the pan. Chop bacon. Add onions and cook until browned.

When lentils are done and in warm saucepan add bacon, onion, and dressing ingredients. Be sure to add lots of salt and pepper. Serve with a parsley garnish if so inclined. Enjoy!

173 calories, 5.8 g fat, 1.0 g saturated fat, 24.1 g carbohydrates, 1.6 g sugar, 9.7 g protein, 10.3 g fiber, 94 mg sodium, 4 PointsPlus

Routine: Eat Veggies or Fruit  with Every Meal or Snack
Meeting Topic: Produce Power

Katie Merkel

My name is Katie Merkel and I am a substitute leader in the Valencia store who has worked for Weight Watchers for 3 years. What I love most about Weight Watchers is that it's a program that WORKS!!! The program promotes such a healthy, flexible lifestyle that it has allowed me to keep off 70 pounds for 25 years. I love to share this amazing program with others so that they, too, can experience the life-changing events that the Weight Watchers program has provided me!
My favorite recipe is so very simple...throw boneless, skinless chicken breast in the crockpot all day with a jar of salsa. Delicious for burritos, tacos, enchiladas, salad, etc. Count the PointsPlus value on the chicken. Yum!

getting to know our leaders

My name is Tricia Turner and I work at the Ridgecrest store. I have worked for Weight Watchers for 2 years.
The thing I love most about my job is celebrating the members milestones.
Weight Watchers changed my life and it can do the same for you! I am down 45 pounds and I have kept it off for 2 1/2 years, because Weight Watchers is not a crash diet it is a way of life. Another great thing about Weight Watchers is you can eat what you want. My favorite recipe is the vegetable soup or wait.... Is it the orange chicken? I will let you decide for yourself.

Fresh vegetable soup (1 point plus)

 2 clove(s) (medium) garlic clove(s), minced  
      2 medium uncooked carrot(s), diced  
      2 small uncooked zucchini, diced  
      2 cup(s) (shredded) uncooked savoy cabbage, or other variety, shredded  
      2 cup(s) uncooked Swiss chard, chopped  
      2 cup(s) uncooked cauliflower, small florets  
      2 cup(s) uncooked broccoli, small florets  
      1 medium uncooked onion(s), diced  
      1 medium sweet red pepper(s), diced  
      1 rib(s) (medium) uncooked celery, diced  
2 tsp fresh thyme, chopped  
      6 cup(s) vegetable broth  
2 Tbsp fresh parsley, or chives, fresh, chopped  
1/2 tsp table salt, or to taste  
1/4 tsp black pepper, or to taste  
2 Tbsp fresh lemon juice, optional  
Instructions
Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.
Notes


Orange chicken (6 points plus)
2 tsp dark sesame oil  
2 tsp orange zest, strips  
      1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces  
1/8 tsp table salt, or to taste  
1/8 tsp black pepper, or to taste  
15 oz canned mandarin oranges in light syrup  
      1/2 cup(s) reduced-sodium chicken broth  
1 Tbsp low-sodium soy sauce  
1 Tbsp orange zest, finely grated, or to taste  
2 tsp cornstarch  
Instructions
Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.

Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.

our new product

 It looks and tastes just like a birthday cake!

Beef and Broccoli Stir-Fry

Weight Watchers Recipe

Ratings (3790)
5PointsPlus Value
Prep time: 12 min
Cook time: 12 min
Other time: 0 min
Serves: 4
This classic Chinese recipe can be made in less time than it takes to order take-out. Serve with rice, noodles or large Bibb lettuce leaves for lettuce wraps.*
Ingredients
2 1/2 Tbsp cornstarch, divided  
1/4 tsp table salt  
      3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain  
2 tsp canola oil  
      1 cup(s) reduced-sodium chicken broth, divided  
      5 cup(s) uncooked broccoli, florets (about a 12 oz bag)  
1 Tbsp ginger root, fresh, minced  
2 tsp minced garlic  
1/4 tsp red pepper flakes, or to taste  
4 cup(s) water  
1/4 cup(s) low-sodium soy sauce  
Instructions
On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.
Notes
*Could affect PointsPlus value.