Archives for posts with tag: rotisserie
Portuguese BBQ Chicken

Portuguese BBQ Chicken

Ok, I didn’t cook this one, but I found out I can actually eat Rotisserie Chicken (without the skin… I know, this is the best part, but it’s pretty freaking good without skin too) on my Weight Watchers plan! woo!

And well, ok, it wasn’t actually Rotisserie Chicken. So, there’s this place that’s a few doors down from us… a Portuguese BBQ place… the chicken is SO good. They call it BBQ, but it’s essentially cooked like it’s on a rotisserie and since this place isn’t a chain, I figured comparing it to a Boston Market Rotisserie Chicken would be fair. I found out that half a Boston Market chicken without the skin is only 8 points! So awesome. That, plus a salad, and it was a great meal.

This is one of the things I love about Weight Watchers. Things that I thought I really shouldn’t be eating, really isn’t bad after all!

Shredded Rotisserie Chicken and Broccoli

Shredded Rotisserie Chicken and Broccoli

I’ve been away too long, sorry about that! But here I am, I’m back, and I’m coming up with my own recipes using leftovers!

As you can probably figure out now, we had leftover rotisserie leftover from chicken salad last week. I’ve  been really trying to not let food go to waste, and our grocery delivery hadn’t come in yet, so I decided to needed to figure something out.

We had broccoli in the fridge, so I decided to do a sort of stir-fry.

To start, I sprayed some cooking spray in the pan, which was heating on medium heat, and tossed in some chopped onion (1 medium white onion). I let those sweat out for a few minutes and added in chopped fresh broccoli (2 heads). I sauteed that for a few minutes (I like to have my cooked broccoli on the slightly crunchy side, so sautee this until the broccoli’s at your preferred tenderness). I then added in the shredded chicken (6oz: 3oz per person) and turned the heat down to let it slowly heat up until my husband came home. And voila! All done!

This turned out to be a 4 Weight Watchers Points Plus dinner and was quite filling! My husband and I were satisfied with this one and I loved how simple it was to make. Definitely going to continue to do these sorts of stir-fries with leftovers. Worked really well.

Let me know if you make this or anything like this. Let me know how it goes and what variations you try!

Cooking Light's Roast Chicken Salad with Goat cheese. (Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross)

So yesterday we went to my in-laws house for dinner. They’re very familiar with Weight Watchers and know that we’re on it now too, so I was confident that we’d be having a very health-conscious meal. Boy, was I impressed with this one from Cooking Light! I think I’ll be looking up more recipes from them now.

As you can tell by the title, we had Roast Chicken salad…  yes… with Goat Cheese! I was so excited about that one!

The meal was great. My husband used Ranch Dressing instead of the salad dressing in the recipe because of his acid reflux. So that worked out well. We were all pretty full from it, but had room for some fruit for dessert. I thought this was a great move, and might try to do this more at home, because it helped satisfy our little bit of hunger we may have had left. I believe we were all left very happy at the end of this meal.

Also, must say, I love myself a no-cook meal. Especially in the summer. I’m going to be making this one myself sometime soon for sure!

Try it out for yourself and let me know what you think!