Weight Watchers – Slow Cooked Jerk Pork with Caribbean Salsa

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Man, I think this has been the tastiest thing I’ve ever made in the Slow Cooker for a long time! I got to use my jerk spice seasoning that I got when the husband and I went to Jamaica. The jerk seasoning I got, wasn’t too hot though, I would have liked it on that side a little bit more. I tried it before serving the pork, and decided to throw in an extra tablespoon of the jerk seasoning. If you’ve never had jerk seasoning before it’s a mixture of allspice, cinnamon, cloves, cumin, brown sugar, and red pepper flakes. I’d like to try a wet jerk marinade in the slow cooker one time. That uses habenero peppers and would be a lot more spicier! Jerk is kind of a funny name for a spice mixture, isn’t it?

I can never find decent ripe mangoes where I live, so I used a pineapple instead. I think the Caribbean salsa was the best part. Instead of rice, I served this over orzo pasta. I would definitely make this again.

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Recipe and Nutrition Info from Skinnytaste.com

Servings: 10

Calories: 265, Fat: 15g, Protein: 21.4g, Carbs: 11.5g, Fiber 2g

Points Plus: 7


[gmc_recipe 6634]

Chicken and Dumpling Soup

Yesterday was a good day. Made an excellent soup for dinner, found a black pair of boots for Winter, and got $20.00 in Kohl’s cash. I ended up getting some items for Fall and Winter. Mustard color jeans, a purple sweater that came with a scarf, a Viera Wang scarf, and  a new top. I had some extra spending money so I went a little wild yesterday. In case most of you don’t know…. I’m really into fashion now. I never used to be either. Kohl’s is a good place to do that to find the newest fashion for not a lot of money. I’m almost thinking about having one blog post a week on different clothes that I find. I’ve been looking for a good pair of mustard jeans for a long time now and finally found them. Yay!

Anyways, enough on clothes. I made a really fantastic chicken and dumpling soup with leftover rotisserie chicken that we had. It was in Martha Stewart’s magazine from the October issue. There were 3 different ways to re-make chicken pot pie and this was one of them. They took one recipe and just did it 2 different ways. Kind of cool. To save time on chopping vegetables, I used about a 1/2 bag of mixed frozen veggies from the freezer section. The only vegetables I chopped were the celery and onions.  I want to make 5 other recipes from that magazine too. This soup was really good and only came out to 7 points plus per serving.

Points Plus: 7

Servings: 6

Calories: 273; 12 g fat; 15 g protein; 27 g carbs; 3 g fiber

[gmc_recipe 5665]

Bourbon Chicken

One of my favorite things to get at the Asian restaurants in the mall is Orange Chicken. The Bourban chicken is good too, it kind of reminds me of Orange chicken in away.  The bourban chicken in those places are always deep fried and twice the calories. This recipe has half the fat and calories in it and the whole recipe comes together in no time. There’s no bourban in the recipe but other ingredients in the recipe make up for that. If you don’t like it spicy just cut back on the red pepper flakes. We both really liked it, and I’d make this meal again. This recipe had over 2,000 reviews on food.com. Glad, I found it!

Our cook book, 50 Shades of Bacon, got on the front page of my local news paper today. If you get on the front page, you’re  considered a local celebrity in this town. :) We also had one of the radio stations in town here get a hold of us and asked if we wanted to do an interview. Pretty awesome! Don’t forget to pick up your copy or try to win your own 2 posts below this one.

Servings: 6

Calories: 267, Fat: 9.15g, Carbs: 15.46g, Fiber: 0.2g, Protein: 29.66g

Points Plus: 7 (without rice)


[gmc_recipe 5296]

Lighter Key Lime Pie

I love making key lime pies or lemon curd pies. I get to use my micro plane to zest the limes and lemon and you inhale the fresh scent of it.  Ahhh… My hands end up smelling like lime from the juice too. When making this pie DO NOT use the bottled lime juice or lemon juice. It will not taste the same. Trust me. If you zest too much lime I read that you can freeze it in ice cube trays. Not sure how that effects the flavor though. Haven’t it tried it yet. :)

To make this pie lighter I used a can of fat free sweetened condensed milk. I didn’t bother messing with the egg yolks. One slice of this isn’t that big, but you don’t need it because you’ll be overwhelmed by the sweetness and tartness of this pie. :) Sorry about the picture. The the cool whip kind of got out of hand.


Recipe slightly adapted from Cook.Eat.Love

Servings: 10

Points Plus: 7

Calories 254, Fat 7.7g, Carbs: 42.2g, Protein: 6.15g, Fiber 0.4g

[gmc_recipe 5206]

The World’s Best Chicken

I think for anything to be titled the World’s Best of anything needs to be real good. This recipe was posted on pinterest and right next to it was another picture of chicken wrapped in bacon. I decided to combine the two recipes to make it even the world’s beyond best chicken. ;) This chicken recipe lived up to it’s title.

The combination of maple and mustard together is fantastic. Awhile ago, I had bought a jar of this whipped mustard at a seafood market that was flavored with maple and bacon in it. That stuff reminds me of this chicken. So good. That mustard is good on top of anything too. So, try the World’s Best Chicken now and you won’t be disappointed.


Recipe from Rachel Schultz’s Blog

The World’s Best Chicken
Serves 6

Points Plus 7 (with one strip of bacon)

1 pound boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & Pepper

Pour mustard mixture over chicken. Bake for 40 minutes or until meat thermometer reads 165 degrees. Season with rosemary.

Pizza Quesadillas!

Ever since starting Weight Watchers again, I’ve been making a lot of different types of quesadillas. Last week was buffalo chicken and this week is pepperoni. They can be very filling if you’re smart and use the right ingredients. I made this black bean and corn salsa and put some of that in the middle. I also like adding pico de gallo inside of them too. Pico is zero points if there’s no type of oil in it.

Smart & Delicious is a tortilla brand that makes low carb, high fiber tortillas. Perfect for people watching their weight and just want to eat healthier. Dip these pizza quesadillas in some pizza sauce. What do you like inside your quesadillas?

Servings: 1
Points Plus: 7

Calories 245, Fat 12.16g, Carbohydrate 26.08g, Fiber 14g, Protein 20.83g


1 Low Carb High Fiber Smart & Delicious Wrap
8 slices of turkey pepperoni
1/4 cup of part skim mozzarella cheese
1/4 teaspoon of Italian seaosoning
1/4 cup of pizza sauce
Cooking Spray

1. Spray the inside of a pan with cooking spray. I prefer using a  non-stick skillet.
On one side place the cheese and 8 slices of pepperoni. Cook until cheese melts. Sprinkle
the one side with the pepperoni and cheese with italian or your favorite seasoning. The tortilla is
done when they’re golden brown.



Cedar Plank Salmon

Getting the taste of cedar plank isn’t hard at all. Just go to your local Wal-mart or hardware store and pick up some cedar plank. It’s pretty cheap too. I got 2 pieces of wood for only about $4.00 at Wal-mart. All you do is soak the cedar plank in some water for a while and let it burn on the grill for about 4 minutes. Then you place whatever it is you’re cooking on the piece of wood.

This salmon was quite delicious and I could taste the cedar plank. The recipe didn’t call for any spices on the fish at all besides salt and pepper. I had a mix of chile powder, onion powder, cumin, and smoked paprika and just rubbed it on the salmon. With the mango and kiwi salsa on top, I felt like I was eating somewhere in the Caribbean. This is a great recipe to make if you’re trying to eat healthier. We had a salad with cucumbers and tomatoes to go on top of it. I’d make this again.

Calories: 267, Fat: 7.5, Carbs: 2.2, Protein: 34.7, Fiber: 2.2g
Servings: 4
Points Plus: 7


1 large cedar plank
1 cup finely diced peeled ripe mango
1/2 cup diced peeled kiwifruit
2 tablespoons chopped fresh cilantro
1 teaspoon extra-virgin olive oil $
1 teaspoon fresh lime juice
1 serrano chile, finely chopped
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) sustainable skinless salmon fillets (such as wild Alaskan)


1. Soak plank in water for 25 minutes.

2. Preheat grill to medium-high heat.

3. Combine mango and next 5 ingredients (through chile). Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

4. Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place plank on grill rack; grill 3 minutes or until lightly charred. Turn plank over; place fish on charred side. Cover; grill 8 minutes or until desired degree of doneness. Place each fillet on a plate; top each with 1/3 cup mango salsa.

Breakfast Enchiladas


I just love having breakfast food for dinner and lately, I’ve been posting a lot of breakfast recipes. These breakfast enchiladas took no time to make too. Just make the ham mixture, wrap into a tortilla and bake in the oven. I was kind of concerned about the egg mixture not getting done, because after 30 minutes the eggs weren’t set yet in the oven. After the last 10 minutes they were done. Hurray.

I think if I were to make this again, I’d add in some more spice. I wish I would have read the comments before eating this recipe  too, because someone had suggested to heat up some enchilada sauce on the side to dip the enchiladas in. This recipe has left me wide open to create a breakfast/tex mex dish of my own!


Mix the ham,  cheese, pepper, and green onions in a bowl.


Place about 1/3 of the mixture onto the tortilla and roll it up and place it into the baking dish.

Mix together the eggs and milk. I just used the same bowl the cheese and ham mixture was in.

Last 10 minutes, melt the cheese on top of the enchiladas and serve.

Recipe from Inspired Taste

Servings: 10
Points Plus: 7 (per enchilada)


2 cups finely chopped cooked ham
1 cup finely chopped red bell pepper
1/2 cup sliced green onions (8 medium)
2 cups shredded cheddar cheese (8 oz)
10 flour tortillas for burritos (8-inch) *I used Smart & Delicious High Fiber Low  Carb Tortillas, they were 2 points plus each
6 eggs
2 cups half-and-half
1 tablespoon all-purpose flour
1/2 teaspoon salt


Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.

In another large bowl, beat eggs, half-and-half, flour and salt. Pour over the tortillas. Cover; then bake or refrigerate overnight for a make-ahead breakfast/brunch.

To bake, heat oven to 350°F. Uncover dish; sprinkle the remaining 1 cup cheese over top. Cover baking dish; bake 35 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted.