Hawaiian BBQ Chicken sandwich weight watchers recipes

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This recipe is so easy. I let the chicken defrost for a little while (not all the way) and threw all the rest of 3 the ingredients into the pot. You can’t go wrong with your favorite bottle of BBQ sauce and a can of pineapple. If you don’t like onion leave it out. That’s the only hard part to this recipe, chopping the onion.

I didn’t used to like onions myself. I liked green onions so I used those in recipes for awhile. Then I gradually started trying onions in different recipes. Roasted onions are the best, I think because they come out very sweet.

I believe there’s a  whole wheat bun from Sarah Lee out there that’s only 2 points so with the bun it would a 9 point sandwich. I had some grapes with mine and it was very filling. So far I’ve lost 1.6 pounds! Only 13 left to go. :)


Calories 203 | Fat 5.05g | Carbohydrate 18.26g | Protein 19.42g | Fiber 1.2
Points Plus 5 (without bun)

Serves 12 (I had mis read my recipe for this last time and thought it had said only 8 serves, it’s actually 12) I fixed the points for this.

Ingredients adapted from the Tasty Kitchen Blog via My Retro Kitchen

3 pounds Boneless Chicken Breast, Thighs Or A Combo Of The Two
1 whole Onion (large), Sliced Into Chunks
1 can (20 Oz. Size) Pineapple, I Recommend Nibblits Or Crushed, Drained But Reserve The Juice If Using (See Note Below)
1 bottle (18 To 20 Oz. Size) BBQ Sauce Of Your Choice (Our Favorites Are Sweet Baby Ray’s Or Open Pit If We Want To Give It A Little More Of A Kick)
Hamburger Buns Or Kaiser Rolls


If you use frozen chicken, make sure it is completely defrosted. If you cook it frozen, it will indeed cook but it will make a very “wet” sauce. Place your chicken in the bottom of the crock pot. Top with onions, then pineapple. Pour the entire bottle of BBQ sauce over the whole thing.

Note: If you want a sweeter BBQ, add up to half a cup of the pineapple juice you drained, depending on how sweet you want it. This is optional.

Turn your crock pot on LOW and cook for 8–10 hours (or on HIGH for 4–6).

An hour or two before it is finished cooking, carefully remove the chicken from the crock pot and shred it using two forks. Watch out, it will be hot! Place chicken back in the crock pot and stir well to combine. Finish cooking an additional hour or two so the chicken can absorb most of the sauce. Serve on hamburger buns and top with coleslaw if desired.

Note: When I had made it with Sweet Baby Ray’s and pineapple juice, it was a very sweet Pulled Chicken. It was great, and everyone loved it. But I have to say, using Open Pit BBQ Sauce and no pineapple juice was hands down our favorite! It had just the right amount of sweet and vinegar that we love in a good BBQ.

If you are making this for kids, children tend to like the sweeter variety.

Breakfast Sandwich Frittata

A frittata is basically like a huge omelet. You can throw whatever you want in there. A quiche is almost like a frittata but it has a pie crust. I wonder if this frittata would almost be considered a quiche since there was pitas in it? That almost acts like a pie crust.

I was trying to picture a sandwich when I was making this.  The pita left almost an inch of space for the egg mixture. This is what it looked like before I flipped it over. See what I mean?

And this is what it looked like when it was done cooking. More like a frittata.

Please use fresh herbs when making this recipe. If you think they’re too expensive then grow some in pots. Much cheaper. I think that fresh herbs make all the difference.  Enjoy. :)

Calories 189 | Total Fat 7.82g | Total Carbs 9.7g | Fiber 0.3g |  Protein 19.72g
Points Plus: 5

Ingredients adapted from Every Day Food

3 large eggs
2 egg whites
1/2 cup of 2% milk
1/2 teaspoon crushed red pepper
3 tablespoons of mixed herbs (I used chives, dill, and parsley)
2/3 cup of low fat cheddar
2 slices of bacon cut into 1/4 in pieces
1 pita, split horitzontally into 2 rounds

1. preheat oven to 425. In a medium bowl whisk together eggs, milk, crushed red
pepper, herbs, and cheese. Season with salt and pepper if you desire

2. In a small bowl oenproof nonstick or cast inro skillet, cook bacon over medium, stirring occasionall until crisp. 7 minutes. Transfer bacon to egg mixture and pour all but 1 teaspoon of fat into a small bowl.  Add 1 pit round to skillet and cookuntil toasted and golden. 3 minutes, flipping half-way through; transfer to a plate. Repeat with more reserved fat and remaining pita half. Leave pita in skillet, cut side up. mixture with other pita half. Cut side down. Leave in pan.

3. Add egg mixture and cook over medium, gently stirring. 30 seconds.Top egg
mixture with other pita half, cut side down;. Transfer to the oven and bake
for 8 minutes. Sprinkle evenly with remaining cheese, then bake until frittata is pulled puffled and golden. Let sit 3 minutes, then cut into wedges. Serves 4

Chocolate Mint Muffin Tops

Muffin Tops

1 cup all-purpose flour
1/2 cup of wheat flour
1/2 cup packed brown sugar
1/2 cup cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/3 cups low fat buttermilk
1/8 cup canola oil
1/8 cup of applesauce
1/4 cup of egg substitute
1 tsp vanilla
1/2 cup andes mints

Preheat oven to 350°F.

In a medium bowl, combine the flours, brown sugar, cocoa, baking powder, baking soda and salt, stirring until well blended and no lumps of brown sugar or cocoa remain. In a small bowl, stir together the buttermilk, canola oil, applesauce, egg and vanilla.

Add the wet ingredients to the dry ingredients and stir just until well blended. Stir in the chocolate chips. Drop large, round spoonfuls of batter 2 inches apart on a cookie sheet that has been lined with parchment or sprayed with nonstick spray. Bake for 12–15 minutes, until the tops no longer appear wet and just spring back when lightly touched. Transfer to a wire rack to cool.

Makes 1 1/2-2 dozen muffin tops.

Calories 117 | Total Fat 4.03g | Total Carbohydrate 18.87g | Protein 3.12g Dietary Fiber 1.4g | 3 points +


I successfully made some low fat chocolate mint muffin tops this weekend. I edited a recipe I found and made it lighter. 3 Points plus per muffin. I feel when baking and trying to make things low fat, you still need some kind of fat in there. That is why I  used 1/8 cup of applesauce and 1/8 cup of canola oil. We had some left over egg substitute so that went in there as well. They turned out very yummy and the rest of them are going into the freezer so that we don’ t eat them all at once. :) Make these, you will be surprised at how good they still taste!

Sour Cream Noodle Bake

Nutrition Info: Calories 423 | Total Fat 11.09g | Total Carbohydrate 38.74g | Protein 40.05g |Dietary Fiber 3.7g | 10 Points +

Serves: 6

Ingredients from the Pioneer Women

  • 1-¼ poundGround Chuck
  • 1 can15-ounces Tomato Sauce
  • ½ teaspoonsSalt
  • Freshly Ground Black Pepper
  • 8 ounces, weightEgg Noodles
  • ½ cupsSour Cream
  • 1-¼ cupSmall Curd Cottage Cheese
  • ½ cupsSliced Green Onions (less To Taste)
  • 1 cupGrated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.


This recipe is a definite keeper! It almost reminded me of a lasagna casserole. You could go so many different ways. I used lean ground turkey, low fat cottage cheese and sour cream, and a 2% cheddar cheese. I also added about 3 teaspoons of chopped garlic in the sauce. We both really liked this recipe and I ended up having two servings of it. It was so good! I’d figure out the points plus per serving, but I’ve seemed to have misplaced my calculator. When I find it, I’ll start putting in the points for some of these recipes too. :)

This weekend has been good for finding recipes. I really enjoyed the Banana Nut Muffin Tops, Crab Cakes, and this Sour Cream Noodle Bake.