Sunday, April 29, 2012

Key West Grilled Chicken (7 Points Plus)

I made this a couple of days ago and forgot to take a photo. Of course! To see a great photo of it, go to the original poster that I borrowed this recipe of.  But this is soooo good. I definitely plan on making it again. Instead of grilling it, I baked the chicken breasts whole and baked it at 375 for 20 minutes. I served it with steamed veggies and rice. I think next time I will make it in the style of shish kabob with bell peppers and onion wedged in and marinated with the sauce as well. I also think it would be yummy with pieces of avocado, but that would add a few more points.

* 3 tablespoons soy sauce
* 2 Tbs. honey
* 1 tablespoon vegetable oil
* Juice of 1 Lime
* 1 teaspoon minced garlic
* 4 skinless, boneless chicken breasts
In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic.
If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. If you prefer kebabs, as are pictured, cut the chicken into large chunks, skewer onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.
For a slightly zestier version, add a teaspoon of Freshly Chopped cilantro to the marinade.

Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear. Serve with fresh salad, steamed veggies, baked potato or any of your favorite sides. For variation, try marinating shrimp, (which will take 2-4 minutes to grill in all!)

Sunday, February 19, 2012

Petite Lasagnas (5 Points Plus)

Okay, I admit it. I like food I can cook in a muffin pan. I think it's so much fun, and my kids like it too. So, when I saw this recipe on the internet, I had to make it! Apparently it was adapted from Hungry Girl, whom I also happen to adore. Thank you to Andie Mitchell at for posting this yumminess!

(makes 12)

12 oz raw ground turkey

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Saturday, April 23, 2011

Barbecue Chicken Pizza (9 PP for 1/2 of the pizza)

I was desperately craving CPK's BBQ chicken pizza. But, I not only am lacking the funds to go out to dinner. I am sadly not wanting to eat the points attached to the pizza. So, I created my own. I ate half the pizza and made myself a no point salad to go with it. I am having the other half tomorrow for lunch. Yum!!
  • 1 Boboli Shell 8" (This is 10 points, so if you use a pita, you can cut down the points drastically!)
  • 1/2 a package of Tyson Grilled & Ready Chicken Breast Strips
  • 2 Tablespoons of the Barbecue sauce mentioned in the post below.
  • 1/2 cup of shredded mozarella
  • 1/4 of medium red onion (chopped)
  • As much chopped cilantro as you want

Spread the BBQ sauce on the Boboli shell. Sprinkle the cheese, chicken, and onion around the pizza. Cook for 8- 10 minutes at 450 degrees. Sprinkle the cilantro on after you take out the pizza.

Barbecue Sauce (1 PP per Tablespoon)

Sweet & Spicy BBQ Sauce
3/4 cup firmly packed brown sugar
1/2 cup tomato ketchup
1/3 cup molasses
1/4 cup cider vinegar
1/4 cup olive oil
3 tablespoons prepared mustard
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 tablespoon ground black pepper
  1. Combine sugar, ketchup, molasses, vinegar, olive oil, mustard, garlic, Worcestershire sauce, salt, cayenne pepper and black pepper in blender; cover. Blend until smooth. Refrigerate until ready to use.

Makes 2 cups.

Sunday, March 6, 2011

Chicken Ropa Vieja (5 Points Plus)

I have found a new website that I love! Gina's Weight Watcher Recipes. I made this tonight and it was so good. Gina really knows her stuff!

  • 3 chicken breast halves
  • 1 small onion, quartered
  • 1 tomato, quartered
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, peeled
  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • 1 small green bell pepper, seeded and thinly sliced
  • 1 small red bell pepper, seeded and thinly sliced
  • 1/4 cup dry white wine
  • 1/2 cup tomato sauce
  • reserved broth
  • 1 tsp cumin, or more to taste (I like a lot)
  • garlic powder
  • salt and pepper to taste
Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.

In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.

Servings: 4 • Serving Size: 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 234.8 • Fat: 5.4 g • Protein: 31.3 g • Carb: 12.8 g • Fiber: 2.6 g

Gina's Weight Watcher Recipes

Monday, February 28, 2011

Bloomin' Blossom (PointsPlus 6)


For Onion:
1 jumbo sweet onion, not peeled
1 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/2 cup fat-free liquid egg substitute (like Original Egg Beaters)
1/4 tsp. seasoned salt (like the one by Lawry's)
1/4 tsp. garlic powder
1/8 tsp. black pepper

For Sauce:
3 tbsp. fat-free mayonnaise
2 tsp. ketchup
1/8 tsp. seasoned salt
dash chili powder

Preheat oven to 400 degrees. Combine ground cereal with the seasoned salt, garlic powder, and pepper. Mix well and set aside.

Cut the top half-inch of the onion off (from the pointy side, not the flat one). Leaving the root (bottom) intact, carefully peel the outside layer off.

Next, starting from the top, carefully cut the onion down and across the middle, stopping about a half-inch from the root. Repeat to make a criss-cross, cutting the onion down the middle again and stopping a half-inch from the bottom. You should now have 4 sections still attached at the bottom. Cut each of those sections down the middle (from the top), again stopping before you get to the root.

Place the onion, cut side up, in a large bowl, and cover completely with ice water. Allow to sit for 5 - 10 minutes, or until "petals" open up. (You can use your hands to gently help pry them open once they've been soaking for several minutes.) Remove the onion, and dry both the onion and the bowl.

Once both are dry, place the onion back in the bowl, with the petals up. Pour the egg substitute evenly over it, making sure to get in between all the petals (use your hands to separate them). Swirl egg substitute around so the bottom and sides of the onion get coated. Then flip the onion over to drain excess egg substitute. The entire surface of the onion should be covered lightly with egg substitute. Transfer onion to a separate, dry bowl. (You'll likely have about half the egg substitute left in the first bowl.)

Slowly sprinkle ground cereal mixture evenly over the onion, making sure to thoroughly coat each petal -- again, use your hands to separate them -- flipping the onion upside-down once you're almost done coating, so that the entire surface gets coated in crumbs. (If needed, spread a little more egg substitute on any dry spots to get the crumbs to stick.) Spray a baking dish with nonstick spray, and place the onion in it with the petals facing up.

Place dish in the oven and bake for about 40 minutes (until outside is crispy and inside is soft). Meanwhile, combine sauce ingredients. When onion is done, allow it to cool slightly. If you like, carefully cut out the center of the onion (so petals are easy to remove). Serve with sauce and enjoy! MAKES 2 SERVINGS

Thursday, February 10, 2011

Turkey & Chickpea Burger (4 Points Plus)

(4 points for the patty, add points for the bun)

1 15 oz. can chickpeas, drained and rinsed
1/2 cup scallions, roughly chopped
1 tsp ground cumin
1 tsp fresh ground black pepper
a dash of salt
2 tbsp Worcestershire sauce
3/4 lb ground turkey breast 99 % fat free

In a food processor, combine chickpeas, scallions, cumin, pepper, salt and Worcestershire sauce. Pulse until smooth.
Add chickpea mixture to turkey and mix by hand until combined.
Form into patties and cook burgers in large skillet over medium- high heat. Cook 4 -6 minutes on each side.

Serve on whole-wheat buns, topped with spinach, tomatoes, onions and Dijon Mustard.

Clean Eating Magazine Jan/Feb. 2009 issue.