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. :)

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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

Directions

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. :)

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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 +

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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.

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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.

Banana Muffin Tops

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Nutrition Info: 142 Calories |  2g Fat |  3g Protein | 30g Carbohydrate | 3g Dietary Fiber | 4 Points +

Yield: 14 muffin tops Serving Size: 1 muffin top

1/2 cup oat bran
1/2 cup quick cooking oats
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt — coarse salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg — freshly ground
1 cup banana — mashed
1 cup demerara cane sugar also known as turbinado or raw cane sugar
1/4 cup Greek yogurt fat free
1/4 cup applesauce, unsweetened
1 egg
1 teaspoon vanilla extract
1/4 cup walnuts — chopped

Preheat oven to 350 degrees.
Combine dry ingredients, oat bran through nutmeg in a medium size mixing bowl, stir with a wire whisk to combine.
In a small bowl combine wet ingredients, banana through vanilla extract, stirring until well combined.
Add wet ingredient mixture to dry ingredients, stir with a spoon just until all of the ingredients are moist.
Spray a muffin top pan with non stick spray or line baking sheets with parchment paper and spray with non stick spray.
Using a 1/4 cup measuring cup fill each muffin top indentation with batter spreading it evenly, or if using parchment lined baking sheets, use 1/4 cup of batter and drop it on the prepared pan forming the batter into a circle. Leave plenty of room between muffin tops as they will spread while baking. Sprinkle nuts evenly over the top of the batter.
Bake 10 -13 minutes or until toothpick inserted in center of muffin top comes out clean. My muffin tops on the baking sheet took 13 minutes to bake and the muffin top pan took just 10 minutes.
Remove from oven, let cool in pans for a few minutes before removing to a wire rack to cool.
Make a batch and freeze them for future use. Once completely cool, wrap with plastic wrap and place in a freezer bag.

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Ever buy those expensive vita tops that Hungry Girl just raves about? Well now, you can make your own! It’s super easy too. You don’t even need a muffin top pan to make these. The first batch I tried using a piping bag and cut the hole on the bottom, and that worked out fine. The second batch, I used an ice cream scoop and flattened the bottom of the tops. Much easier and faster. These muffin tops won’t put any extra fat on your muffin top, that’s for sure! Sorry, that was pretty cheesy. I want to experiment with different flavors now. Like a chocolate flavored muffin top, and a blueberry one.

Recipe from: http://nutmegnotebook.com/

Spicy Black Bean Hummus

Nutrition Info: Calories:148 | Fat: 6.2g | Protein: 4.5g | Carbohydrate: 20.6g | Fiber: 3.5g | 4 Points +

Serves 4:

Ingredients from Cooking Light

1  garlic clove, peeled
2  tablespoons  fresh lemon juice
1  tablespoon  tahini (roasted sesame seed paste)
1  teaspoon  ground cumin
1/4  teaspoon  salt
1  (15-ounce) can black beans, rinsed and drained
1  small jalapeño pepper, chopped (about 2 tablespoons)
Dash of crushed red pepper
2  teaspoons  extra-virgin olive oil
Dash of ground red pepper
1  (6-ounce) bag pita chips (such as Stacy’s Simply Naked)

Preparation

1. Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita chips.

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Another yummy hummus recipe, using black beans instead of garbonzo beans. It’s a spicy Mexican hummus! Next time, I’m going to add more cumin and garlic. I baked some pita chips in the oven at 400 degrees for about 12 minutes, or until they were golden brown. It’s a very yummy snack.

I was downstairs exercising after work today, and I can’t really trust my dogs. They chewed up a pair of my unmentionables  on Tuesday, and today they ruined the zipper on my work jacket. Now I have to figure out how to get that back on. Anybody know how to put the bottom part of a jacket back on where you connect the zipper?

Chocolate-Mint Bars

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Nutritional information: Calories 264 | Fat 8.7g |  Protein 2.8g | Carbohydrate 45g | Fiber 0.5g | 7 Points +
Source:  Cooking Light, March 2008
ingredients:
Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter
instructions:
1. Preheat oven to 350°.
2. To prepare bottom layer: Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3. To prepare mint layer:  Combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4. To prepare the glaze: Combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
20 servings (20 pieces)

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These bars are best served cold. Room temp they are ok too, but I prefer them cold. I can’t believe this is a recipe from Cooking Light. I love mint and chocolate as a combo together and these bars are perfect to make for St Patrick’s Day. I’m not Irish, but I still like to wear green that day! My green shamrock socks are already to go for tomorrow. :)

The cake layer called for a 16 oz can of Hershey’s chocolate syrup. I just used a container of Hershey’s syrup that we’ve had in the fridge for quite a long time. I do believe that those two are the same thing anyway, right? Someone correct me if I”m wrong please.  Hershey’s also make s a strawberry syrup. Wonder what that would taste like instead of the chocolate? Have a strawberry cream frosting layer instead.

Banana Bread (Weight Watchers Recipe)

Cranberry-Banana Bread (adapted from Weight Watchers)
# of Servings: 12, 5 points + per slice.
1 spray(s) cooking spray
1 cup(s) all-purpose flour
2/3 cup(s) whole wheat flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp table salt
3/4 cup(s) sugar
3 Tbsp canola oil
1/2 cup(s) fat-free egg substitute
3 medium banana(s), ripe, peeled and mashed (about 1 ¼ cups)
1/2 cup(s) cranberries, fresh, chopped

Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.

In a medium bowl, combine both flours, baking soda, cinnamon and salt; set aside.

In a large bowl, beat sugar and oil with an electric mixer at medium speed until sugar begins to dissolve, about 2 minutes.

Beat in egg substitute; beat in mashed bananas. Scrape down sides of bowl and remove beaters; stir in flour mixture and cranberries with a rubber spatula, making sure you scrape down sides of bowl to moisten everything.

Pour batter into prepared loaf pan; smooth top. Bake until browned (a toothpick inserted into center of bread should come out with a few moist crumbs), about 45 minutes to 1 hour. Place pan on a wire rack to cool for about 10 minutes; then turn loaf out of pan to continue cooling on rack. Slice loaf into twelve 3/4-inch-thick pieces.

Once completely cooled, the loaf can be stored at room temperature, wrapped in plastic wrap. Yields 1 slice per serving.

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Hurray for Day Light Savings! I actually took this picture after 5:00 pm today and was so happy that light was still coming through our 3 seasons porch. Sure beats taking everything downstairs.

Now, since it’s lighter out and the temperatures are getting warmer, my dog Jerry Lee likes to sit outside in the snow chewing on his bone for hours. He doesn’t mind the  temps outside, since he has such a thick coat of fur on right now.  He’s getting a hair cut sometime next month. :)

I really liked this banana bread recipe. It called for fresh cranberries, but I left those out. It’s a low fat recipe, and I kind of do miss the butter and eggs in the normal banana bread recipe that we use. At least it’s healthier. We have a a huge bag of frozen bananas in our deep freeze downstairs. Gotta start using those up!

Thank you to everybody who’s been joining my facebook fan page, I now have 71 fans. (Woohoo!) Let’s make it 100!!!