Archives for posts with tag: weight watchers
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!

Caramelized Apples

My Caramelized Apples

I told you about my snacking problem in the last post.

Well, when I’ve been stuck at home for 2 days because of a hurricane, I end up wanting to snack a lot, so I’ve been coming up with healthful, yummy snacks.

Today, I tried this. Heat up a cast iron skillet to medium high heat (doesn’t have to be cast iron, but the high heat it carries helps with the caramelization process). I cut up an apple into chunks (I think I might try thinner pieces next time to get more surface area to touch the pan) and I put them in a bowl and mixed the up with a teaspoon of sugar. I put 1 teaspoon of olive oil in the pan and when it was nice and hot, threw the apples in. Don’t stir them around too often because you want to let them get caramelized and mixing them too much won’t allow them to do that. I probably cooked them for about 10 minutes and that’s it!

This ends up being just 1 Weight Watchers point because of the oil.

Try it out!

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!

Chicken Teriyaki with Broccoli from Weight Watchers

Ok, so I love Teriyaki sauce so I was very excited to find a low-fat version on the Weight Watchers website.

Teriyaki happens to be a great option for those with acid reflux. The ingredients usually have soy sauce and ginger, both of which, you might be surprised to learn, may actually help one with heart burn. So that’s why I figured I’d jump on this recipe since I didn’t even have to switch out or lower the amount of any ingredients in the recipe. (Yes, there were scallions, but they got cooked and are not as acidic as regular onions to begin with.)

The way they got the calorie/fat count lower in the recipe was to dilute store-bought Teriyaki sauce with fat free chicken broth. I happened to have a big jug of opened fat free beef broth sitting in my fridge so I decided to use that, figuring it would have a similar effect and possibly even more flavor. Well, maybe I should’ve stuck with the chicken broth  because the meal was very bland, but I highly doubt that would’ve helped.

The rice tasted good with the sauce that was created, but for the meat, it didn’t really get to absorb enough flavor. Maybe boiling the chicken in the broth and Teriyaki mixture would have infused more flavor into the chicken. It might be worth a try, but I think I’ll just take this one off the list and look for another Weight Watchers Teriyaki dish to try later.

Well, here’s the recipe in case you want to give it a try and/or modify it.

Let me know how it goes if you try it!

Modified Chicken and Dumplings recipe from Weight Watchers

Well, I may have chosen the wrong day to cook a stew that took about an hour when all was said and done. It’s a hot summer’s day, and I’ve been home for 2 hours now and the place hasn’t really cooled off yet… However! It was really yummy and really filling! (At least for me, my husband rarely ever gets full off of a Weight Watchers meal, but at least he has a healthy snack afterwards instead of pigging out.)

I really liked using the Bisquick for the dumplings. They were super gooey and felt indulgent as I ate. The recipe that I used actually called for sage to be mixed into the dumpling dough, but spices like that tend to cause heartburn for my husband so I decided to leave them out since the stew itself had lots of flavor. By the way, the stew had onions in it, but cooked onions seem to be just fine for my husband’s heartburn. This was a great realization for me because now I end up with cooked onions in very many of the dishes I make. They’re, of course, a great source of flavor, and since many other ingredients that are meant to add flavor tend to cause heartburn, onions really allow me to make dishes that aren’t completely bland.

Anyway, it’s a great dish that I’ll keep on the make-again list. But take my advice, don’t cook it on a hot day.

Update: Dish was good! It was a great marsala dish… Will definitely put this on the “make-again” list.

So, I know I haven’t posted in  while (my goal is to post a little more often than this) but I haven’t been feeling too well and therefor not cooking.

But tonight it’s back to cooking! I’m excited for Weight Watchers’ Chicken with Wild Mushroom–Marsala Sauce. I have myself some chicken and some crimini mushrooms waiting in my fridge for me. Should be a pretty easy, tasty, and non-heartburney recipe since most of the flavor comes from the mushrooms which are acid-reflux friendly. There is marsala wine in the recipe, but not too much, and as usual with those kind of ingredients, I usually just lower the amount I put in, and it tends to do the trick. There’s also thyme in the recipe, which honestly, I don’t love the flavor of, so I think I’ll just leave that one out altogether. I tend to find that for most recipes (especially ones like this where the spices aren’t supposed to be the star of the dish) that a well salt-and-peppered dish is enough to keep it tastey. (And, of course, a little light on the pepper!)

So, here’s the Weight Watchers recipe:

I’ll let you know how it goes!

Barley-Asparagus Risotto with Balsamic Vinegar (image from

Barley-Asparagus Risotto with Balsamic Vinegar (image from

Update: After making some other Weight Watchers dishes, I don’t believe I’ll be making this one again. It’s a little odd for reheating, and we definitely end up with a bunch of leftovers. Just doesn’t quite make the cut anymore. But still worth a try, I’d say. You may disagree with me.

Ok, so here it goes.

So my husband and I decided to do this whole weight loss thing a little backwards. AFTER our wedding. I mean, I’m sorry, I just had too much to do to think about eating right. ANYway, so we just started Weight Watchers and I’ve been trying out their recipes. Today is “Barley-Asparagus ‘Risotto’ with Balsamic Vinegar.” Their description for this dish is “Our spring risotto is just as delicious as those made with traditional arborio rice, but much less labor intensive.” Sounds good to me!

Two issues came up for me with this recipe. First, it’s got Balsamic Vinegar in it. Ok, husband can’t have too much of that; very acidic, causes his acid reflux to flare up pretty easily. Well, I noticed it really wasn’t that much vinegar in there for the entire dish: 2.5 tablespoons. So I figure if I put in 2 teaspoons, we’ll still get the flavor and little bit of acidity the dish needs and it’s little enough that it didn’t seem to cause heartburn. (It’s not always obvious what caused any heartburn he has.)

Second, the recipe calls for quick-cook barley, but I couldn’t find any of that at the grocery store so I settled on the regular stuff. I figured, all the quick-cook stuff is pre-cooked and then dried barley, so I’ll just under cook it in water and add it to the recipe at the specified time.

Well, it came out great! I’m excited about this one because it really satisfied that carb craving I tend to get and was nice and creamy even though there’s only a tiny bit of Parmesan cheese in there. (oh, and it was only 4 points for a cup, which was really filling.) The starch from the barley really helped create a thick final product.

This one’s definitely going on the “make-again” list.

Here’s the Weight Watchers recipe:

Give it a try and let me know what you think! Did you end up making any changes?