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

 

Slow Cooked Jerk Pork with Caribbean Salsa

Ingredients

  • 3 pounds pork shoulder roast
  • 6 cloves garlic
  • 2-3 tablespoons jerk seasoning
  • 1 lime (squeezed)
  • 1/2 cup orange juice
  • 1 large avocado
  • 2 mangoes (ripe)
  • 1 1/2 tablespoons red onion (chopped)
  • 1-2 tablespoons cilantro
  • 2-3 tablespoons lime juice
  • salt and pepper (to taste)

Directions

Step 1
Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining garlic, jerk seasoning, and salt, rub all over pork (you may want to wear gloves). Place in a large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all of pork.
Step 2
The next morning, put everything in the crock pot and cook on LOW for 9 hours.
Step 3
After 9 hours, remove pork and shred using two forks.
Step 4
Remove liquid from crock pot and reserve. Add shredded pork back to the slow cooker. Add about 1 cup of the liquid back into the crock pot and taste for salt and pepper. Let it cook an additional 15 minutes.
Step 5
Meanwhile make the Caribbean salsa: combine all the ingredients in a bowl, season to taste with salt and pepper. refrigerate salsa until ready to serve.

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

Chicken and Dumplings

Ingredients

  • salt and pepper (to taste)
  • 1/3 cup green beans
  • 3 tablespoons unsalted butter
  • 1 small yellow onion
  • 1 stalk celery
  • 2 medium carrots
  • 1 + 1/4 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons cold butter
  • 1/4 cup milk
  • 3` cups chicken broth

Directions

Step 1
In a large sauce pan, melt butter over medium high heat. Add onion, celery, and carrots and cook until onion is translucent. 4 minutes
Step 2
Add flour (1/4 cup and save the other 1 cup for the dumplings) and cook, stirring, 1 minute. Gradually add broth. stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken an season with salt and pepper.
Step 3
To make dumplings: Whisk together 1 cup all-purpose flour. 1 teaspoon baking power and course salt. Add 2 tablespoons of chopped fresh parsley. Cut in 2 tablespoons of cold butter. Stir in 1/2 cup whole milk. Drop heaping spoonfuls batter on top of chicken mixture.
Step 4
Cover and simmer dumplings until they are cooked through. About 12 minutes. Top with additional chopped parsley.

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)

 

Bourban Chicken

Ingredients

  • 2lb boneless skinless chicken breast
  • 2 teaspoons olive oil
  • 1 clove garlic
  • 3/4 teaspoons crushed red pepper
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce

Directions

Step 1
Heat oil in a large skillet.
Step 2
Add chicken pieces and cook until lightly browned.

Read more at: http://www.food.com/recipe/bourbon-chicken-45809?oc=linkback
Step 3
Remove chicken.
Step 4
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

Step 5
Add chicken and bring to a hard boil.

Step 6
Reduce heat and simmer for 20 minutes.

Step 7

Serve over hot rice and ENJOY.

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

Lighter Key Lime Pie

Ingredients

  • 1 store bought pie crust
  • 4 large egg yolks
  • 1 can Sweetened Condensed Milk ((fat free))
  • 2/3 cups lime juice
  • 1 zest lime
  • 1 carton cool whip light or fat free

Directions

Step 1
Preheat the oven to 325°.
Step 2
To make filling: in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Step 3
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.