Thai Chicken

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I’m sorry I haven’t been posting a lot lately. Next week I’m going on vacation for a whole week and my goal is to post a new recipe each day for you.

This chicken recipe is pretty tasty and I’m always looking for different ways to flavor up chicken. If you love Thai food then you will definitely like this chicken. It is so easy to make.. Just cook some chicken breasts in a pan. Remove the chicken after it is cooked and sautee the garlic and ginger mixture. To save some time, I always buy the grated ginger and garlic in a jar. Add in the soy sauce and brown sugar mixture and let that reduce. I added the chicken back in while the sauce was cooking so it can cook with all those extra flavors. This was total yum. Can’t wait to make it again.

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Calories 387.1, Fat: 10.1g, Carbs: 44g, Fiber: 1.7g, Protein: 29.5g

Servings: 4

Points Plus: 10

Recipe from


2 1/2 tablespoons grated fresh gingerroot
2 tablespoons chopped garlic
1/8 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts, pounded thin
1/2 cup flour
salt and pepper, to season flour,to taste
2 tablespoons olive oil
4 tablespoons soy sauce
1/2 cup brown sugar
1/2 cup white wine vinegar
1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional)
1 cup sugar snap pea (mangetout)


combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
Mix flour with salt and pepper to taste and dredge chicken pieces in this.
Heat the olive oil in a large skillet.
Saute the chicken until browned on both sides and cooked through.
Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
Add the ginger-garlic mixture to the skillet and saute until lightly browned.
Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
Bring the mixture to a boil.
Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
Trim and shred the sugar snap peas diagonally.
Just prior to serving sprinkle the top of the chicken with the shredded snap peas.

Crock Pot Teriyaki Chicken

It’s a snow day here! I’ve been super lazy too….

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With snow days comes lazy meals. Lazy as in crock pot meals. If you were really lazy like me, you could just buy a whole bottle of teriyaki sauce at the grocery store and just dump that into the crock pot with some chicken. I almost wish I would have done that too. This sauce wasn’t very thick when the chicken broth was added. It cooked down in the crock pot a little but not to the consistency I would have liked it. If I make this again I’d make some major changes to the recipe. Found the recipe on pinterest. Served some brown rice with it.

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If you like shredded chicken, cubed chicken or the chicken left whole like Ben does do whatever you want with it. I left mine whole.

Recipe from Pinterest Healthy Recipes

Nutrition Info: Calories: 391, Fat: 11.92g, Carbs: 20.82, Fiber 1g

Points Plus: 10

Servings: 6

Crock Pot Teriyaki Chicken


  • 1 pound boneless chicken breasts
  • 1 cup chicken stock
  • 1/2 cup teriyaki sauce
  • 1/3 cup brown sugar
  • 3 cloves garlic


Step 1
Mix together all the ingredients besides the chicken in a small bowl. Place the chicken in the slow cooker and then add the sauce. Cook on low for 6 hours. I didn't shred my chicken or cut it into cubes but go ahead and do so if you like.

Chipotle inspired Rice Bowls


I was finally able to make it to Chipotle after I’ve heard my brother talking about it for years. After I told him that I went there, he said to me “Welcome to the real world.” The real world is obviously a restaurant where you stuff your face with burritos about the side of your head. It was really good and everything, but I didn’t care for the portion sizes. I liked the flavor combinations of everything, it was just too much for me to eat.

I made my own Chipotle inspired meal and it turned out pretty good. There’s a lot of food to prep if you do everything yourself, but there are some short cuts that you can take. Like for instance… you can use a bottle of store bought marinade from Lawry’s or Mrs. Dash. The grocery store has pico de gallo at your convenience too. All I did was make the corn salsa, rice, and chicken and I made the corn salsa and rice all while the chicken was cooking. Too change it up a bit, I used orzo instead of rice and I really liked that. I put everything into a bowl and it was very filling. I’ve got one extra serving to have and it will be all gone. It would be nice to see my town get a Chipotle, and a Panera, and a Trader Joe’s… but we will see if that ever happens.

Also, Mrs. Dash has a salt free chipotle marinade which I like to use. There’s a lot of sodium in one burrito at Chipotle around 1500 mg! Crazy. I’m pretty proud of myself for getting this down to 10 points per serving, considering the fact that a whole burrito there is 32 points. Yikes.

Chicken and Rice:

Points Plus: 10

Servings: 5

Nutrition Info (without salsas and extra ingredients on top)

Calories 377 | Fat 11.65g | Carbohydrate 39.2g | Fiber 1.6g | Protein 28.77g

Corn Salsa:

Points Plus 1

Servings: 10 (1 to 2 tablespoons)

Calories 36 | Fat 0.98g | Carbohydrate 7.13g | Fiber 1g | Protein 0.92g

Southwest Rice Bowl


  • 2-3 large chicken breasts (without skin or bone)
  • 1 cup Southwest Chipotle Marinade (Mrs Dash)
  • 1 cup orzo
  • 1 lime
  • 1 tablespoon butter ((light) if desired )
  • 1 bag frozen corn
  • 1/2 small red onion
  • 1 small jalepeno
  • 1 bunch cilantro
  • Pico de gallo
  • cheddar cheese (light )
  • sour cream (light )
  • 1 can black beans (drained)


Step 1
Marinade chicken for an hour or over night in the fridge. When chicken is ready cook on grill until done. Cut up into bite size pieces.
Step 2
While chicken is cooking. Boil the orzo. About 8 minutes. In a bowl add the orzo, butter, 3 tablespoons of cilantro, half of a lime: juiced, salt and pepper (to taste).
Step 3
While the the orzo is cooking, make the corn salsa. Mix together defrosted corn, 3 tablespoons cilantro, onion, jalapeno, lime juice (the other half) in a bowl.
Step 4
Once everything is made and ready, place about 1/2 cup of orzo, some chicken, beans, corn salsa, and pico de gallo into a small bowl and top with whatever other Mexican ingredients you like.

Weight Watchers – Chicken Ranch Pasta

Weight Watchers - Chicken Ranch Pasta

I love rotisserie chickens! There’s a grocery store where I live, and you can get 2 of them for only $10.00. I think that’s a steal. I like using them to make easy recipes like this Chicken Ranch Pasta. The chicken is already cooked, so all I had to do was make the sauce and boil the noodles. Super simple.

I was really tempted to put this pasta in a casserole dish and make it into a mac and cheese casserole, but the sauce was super yummy I didn’t want to wait any longer to eat it. I tried making this first with some left over bacon grease in the pan (I really strained much of it) and a pepper jack cheese, but the sauce ended up being really gross and griny. I made it again with out the bacon grease and it was much better. This pasta dish has two of my favorite ingredients in it that pretty much can make anything better: ranch and bacon! I’d like to try making this again, but a mac and cheese version of it instead. Another recipe winner I found on pinterest.

Weight Watchers - Chicken Ranch Pasta

Servings: 4

Points Plus: 10

Recipe from Just a Pinch

Weight Watchers – Cheddar Chicken Bacon Ranch Pasta


  • 1/2 pound penne pasta (whole wheat)
  • 4 slices bacon (cooked until crispy)
  • 1/2 tablespoon light butter
  • 1 cup 1% (milk)
  • 1 whole chicken breast (cooked )
  • 1 tablespoon all purpose flour
  • 1/2 cup shredded cheddar cheese (reduced fat)
  • 1/2 packet ranch seasoning mix


Step 1
Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
Step 2
Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but 1/2 tablespoon of bacon drippings from the pan.
Step 3
Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
Step 4
Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.
Step 5
Serve each plate of pasta with more bacon sprinkled over the top.

Want more chicken recipes? Give these a try….

Weight Watcher’s Unfried Chicken 6 points plus

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Orange Chicken Salad 9 PP per serving

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