Fiesta Lime Chicken with Spanish Rice

Fiesta Lime Chicken with Spanish Rice

adapted from CopyMeThat

This is a riff on the Fiesta Lime Chicken served at Applebee's™. i chose not to serve the chicken on a bed of tortilla chips since I was serving the Spanish rice.

The sauce is a bit spicy. If people like different levels of heat, microwave the sauce until it is warm and serve on the side as opposed to under the cheese.

Makes 2 servings of chicken and 3 servings of rice

7 WW pts. / chicken*, 6 WW pts / 1/3 of the rice & 1 WW pts. / 1 Tbsp. of sauce

2 cups homemade or store bought mojo criollo marinade
2 boneless, skinless chicken breasts 
1/4 cup reduced fat mayonnaise
1/4 cup reduced fat sour cream
2 Tbsp your favorite salsa
3 Tbsp. fresh lime juice
10 dashes (or to taste) Texas Pete's hot sauce™or your favorite hot sauce

1 tsp. Slap Ya Mama™ or your favorite Cajun seasoning

1/4 tsp. cumin
1/4 tsp garlic powder

Cooking spray
1/2 cup Colby jack cheese, shredded

Spanish Rice

1/4 onion diced
Cooking spray
2 large garlic cloves, minced 
5 oz package yellow saffron rice, uncooked
3/4 cup fire roasted tomatoes, drained
1 cup Homemade chicken stock or canned broth
1 cup water

1. Place chicken breast in sealable bag with the marinade; Place in fridge for at least 30 minutes.
2. The the bowl or a small food processor combine the mayonnaise, sour cream, salsa, lime juice, hot sauce, Cajun seasoning, cumin, and garlic powder; Processor until well combined; Refrigerate until chilled.
3. Start the rice by sauteing the onion and garlic in a pot coated with cooking spray over medium-high heat until softened, about 2 minutes..
4. Add uncooked rice, tomatoes, chicken broth, water, smoked paprika and cumin.
5. Stir everything together and simmer on medium for 20 minutes. 
6. Preheat oven on Broil – Low
7. Remove the chicken from the marinade and pat dry; Discard the marinade.
8. Cook the chicken breasts in a pan coated with cooking spray until cooked through, about 3-5 minutes per side.
9. Remove the spicy sauce from fridge, spoon 1-2 Tbsp, over the chicken, sprinkle with shredded cheese, and broil until cheese has melted, about 2-3 minutes.
10. Serve passing additional sauce as desired.

Enjoy!


* To calculate the WW points, I measured the volume of marinade remaining after the chicken was removed. It was reduced by 1/3 cup so I calculated the WW points based on 1/3 of a cup of the marinade total points divided between 2 servings. You can reduce the points by decreasing your serving size of rice or by substituting reduced fat Mexican blend cheese for the Colby.

Jammin' Roasted Potatoes

Jammin' Roasted Potatoes

adapted from Jerk from Jamaica by Helen Willinsky

The potatoes are moderately spicy. Tone down the heat by using a milder chile like a serrano or jalapeno and / or reduce the amount of hot sauce. Remember you can always make something more spicy at the end of cooking. It's much harder to make something less spicy.

Makes 2 servings                                                                 2 WW pts / serving

1/2 lb. potatoes, cut into 1/2 inch cubes

1/6 medium red onion, cut into 1/4 inch slices, and quartered

1/6 red bell pepper, seeded, sliced into 1/2 inch cubes

1 clove garlic, minced

1/6 habanero chile, seeded & minced

1 Tbsp. vegetable oil

1 1/2 tsp. Penzeys Jerk seasoning or your favorite Jerk seasoning

1 tsp. Texas Pete hot sauce or your favorite hot sauce

Large pinch of Kosher salt

Large pinch of freshlu ground black pepper

1. Place the cubed potatoes in a bowl of cold water and let soak for 20 minutes.
2. Drain the potatoes and spread them out of a kitchen towel to dry.
3. Preheat the oven to 350F.
4. Place the potatoes, onions, bell pepper, garlic and habanero in a bowl with the oil and toss to coat.
5. Add the jerk seasoning, salt pepper and hot sauce; Toss to evenly distribute.
6. Transfer the potato mixture to a baking sheet and spread out evenly.
7. Bake in the preheated oven for 20 minutes; Turn the vegetables.
8. Continue baking for 20 more minutes or until the potatoes are lightly browned checking on them every 10 minutes.
9. Serve hot passing with additional hot sauce if desired.

Enjoy!

Chicken Stir-Fry with Spicy Peanut Sauce

Chicken Stir-Fry with Spicy Peanut Sauce

adapted from Food Network

Need a way to make chicken more exciting? Try adding a spicy peanut sauce. Don't like spice? Just omit the hot sauce and the red pepper flakes. You can also substitute thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables.

Makes 2 serving                                                                    3 WW pts / serving

2 Tbsp. smooth peanut butter
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
3/4 tsp. sugar substitute
3/4 tsp. Pacific Rim Teriyaki hot sauce™ or your favorite hot sauce*

3/4 tsp. sesame oil
3/4 tsp. grated fresh ginger 
1 large cloves garlic, grated

1 Tbsp, warm water
5 oz. boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
pinch of red pepper flakes
Cooking spray
4 small red radishes, quartered, plus 1/4 loose cup radish greens, coarsely chopped
2 red baby bell pepper, cored, seeded and cut into 1/2-inch-thick strips
Zest and juice from 1/4 small lime

Dark green scallion tops, chopped for garnish (optional)

1. In a bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, 2/3  of the garlic and water until smooth. (If the sauce is too thick, thin with a little more warm water.); Set aside.
2. Arrange the pieces of chicken on a baking sheet in a single layer. 
3. Sprinkle on one side with salt and the red pepper flakes; Turn the pieces on their other side and sprinkle again with salt.
4. Cook, the chicken in a skillet coated with cooking spray, stirring occasionally, until the chicken is fully cooked, 3 to 5 minutes; Remove chicken from the pan.
5. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. 
6. Stir in the peanut sauce and simmer for an additional minute Adjust seasoning to taste. 
7. Mix in the chicken. Turn off the heat and let rest a couple of minutes on the stove. If the sauce becomes to thick, thin out with a little additional water.
8. Top with the lime zest and the juice.
9. Garnish with scallions, if using, prior to serving.

Enjoy!

* I tried to find a link to the Pacific Rim Hot Sauce that came as one of the hot sauces in a variety pack of hot sauces. It does not seem to be on the marfket any longer.

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

adapted from Food Network

I do not use buttermilk very frequently, so I keep powdered buttermilk on hand and just make what I need when I need it.

I calculated the amount of oil absorbed by the chickpeas by measuring again after cooking; about 1/2 of it was absorbed.

Makes 2 servings             11 WW pts / serving + 1 WW pt. /  1 1/2 Tbsp. dressing

1/3 cup reduced fat sour cream
1/3 cup buttermilk
4 tsp. reduced fat mayonnaise
1/2 tsp. dried dill
1 tsp. hot sauce
1 tsp. Worcestershire sauce
2/3 tsp. garlic powder
1/3 large clove garlic, grated
Kosher salt and freshly ground black pepper

1/3 cup canola oil
1/3 cup canned chickpeas, drained, dried with a kitchen towel
Large pinch paprika
Kosher salt and freshly ground black pepper

1 small head romaine lettuce or your lettuce of choice, chopped
1/4 onion, halved and thinly sliced
Kosher salt and freshly ground black pepper

1. In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. 
2. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste.; Set aside. 
3. Heat the oil in a small pot with a lid to 350F. 
4. Place a wire rack in a baking sheet lined with paper towels.
5. Using a slotted spoon, the chickpeas into the hot oil and fry until browned and crispy, 4 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. 
6. Season the chickpeas with the paprika and salt and pepper to taste. 
7. Divide the lettuce between 2 plates; Top with sliced onions.
8. Drizzle with the dressing and top with the crispy chickpeas. 
9. Season to taste with salt and pepper.

Enjoy!

 

Black Eyed Pea Salad

Black Eyed Pea Salad

adapted from Food Network

I am not a fan of raw celery but I still want the crunch. I like to substitute carrot and or cucumber for some of the celery.

Makes 5 servings                                                                  2 WW pts / serving

1 15.5-oz can black-eyed peas, drained and rinsed
3/4 cup chopped red bell pepper
1/2 cup chopped celery, carrot and cucumber, combined
1/2 cup chopped shallot
1/4 cup chopped onion
2 Tbsp. vegetable oil

2 Tbsp. water
2 Tbsp. sugar substitute
2 Tbsp. cider vinegar
1 clove garlic, minced
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 teaspoon hot sauce

1. In a bowl, combine the black-eyed peas, green pepper, celery, carrot, cucumber, shallot and onion.
2. In a small bowl, whisk together the oil, water, sugar substitute, vinegar, garlic, salt, black pepper, and hot sauce. 
3. Pour the dressing over the peas. Toss. 
4. Let stand refrigerated overnight for the flavors to meld.

Enjoy!

Crispy Parmesan Crusted Brussels Sprouts with Hot Honey Dipping Sauce

Crispy Parmesan Crusted Brussels Sprouts with Hot Honey Dipping Sauce

adapted from Crowded Kitchen

With the salty, crunchy, cheesy goodness, this is my new favorite way to eat Brussels Sprouts. Save the extra dipping sauce to serve with chicken or pretzels.

Makes 2 servings

For the Brussels Sprouts

6 Brussels sprouts, trimmed and cut in half 
Cooking spray
1/2 tsp. Kosher salt
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8. tsp paprika
1/8 tsp. dry mustard powder
1/16 tsp. cayenne pepper
1/2 cup freshly grated Parmesan cheese 

Additional Kosher salt to taste

For the Hot Honey Mustard Dipping Sauce
2 Tbsp. reduced fat mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. hot sauce, use or favorite and add more or less to taste
1 1/2 tsp. honey

1. Preheat oven to 400˚F. 
2. Lightly coat the Brussels sprouts with cooking spray and place on a baking sheet.
3. Cover  the pan with aluminum foil and roast for 15 minutes or until fork tender.
4. In a small bowl, mix together the salt, onion powder, garlic powder, paprika, mustard powder and cayenne.
5. Add slightly cooled Brussels sprouts and toss to coat.
6. Make 12 small mounds of Parmesan cheese on the baking sheet., each being a little less than a tablespoon.
7. Place a Brussels sprout half on top of each mound and press down slightly.
8. Return the pan to oven for about 10 minutes, or until the cheese is crispy.
9. In another small bowl, whisk together the dipping sauce ingredients.  
10. When the cheese has crisped, remove the pan from oven, salt to taste and let cool slightly.
11. Use a spatula to release the cheese from the pan. 
12. Serve warm with the dipping sauce.

Enjoy!

Dak Gomtang (Korean Chicken Soup)

Dak Gomtang (Korean Chicken Soup)

Adapted from KoreanBapsang.com

I like to play with recipes from different cultures. This is a flavorful soup that uses ingredients that do NOT require a trip to an Asian market. Gotchu™ is a Korean hot sauce made from gochugaru a Korean chili blend. I was able to get mine at a local chain grocery store.

Makes 4 servings

6 cups homemade chicken stock or canned broth
5 large garlic cloves
1 1/2 -inch piece ginger, sliced
1/4 medium onion, quartered
1-2 scallions, white parts only
1/4 teaspoon whole black peppercorns (if available)

3 boneless skinless chicken thighs

3 scallions, finely chopped to garnish
Kosher salt and freshly ground pepper to taste

Cooked white rice for serving, optional

Spicy sauce (dadaegi), optional

1 1/2 tsp. Gotchu™ (Korean hot sauce)

1 tsp. minced garlic
1 1/2 tsp. soy sauce (guk ganjang)
1 1/2 Tbsp. chicken broth from the soup

1. Combine the stock with the garlic cloves, ginger, onion, scallions and bring to a boil in a pot. Simmer covered for 30 minutes to allow the flavors to meld.
2. Add the chicken thighs to the stock; return to a boil and cook for 5 minutes.
3. Remove from the heat, allow the chicken to poach for about 15-20 minutes until cooked through.
4. Transfer the chicken to a cutting board, when cool enough to handle shred.
5. Strain the stock and return it to the pot. Season to taste with salt and pepper
6. Make the spicy sauce by combining all ingredients in a small bowl. Whisk to combine.
7. Ladle stock into bowls, add shredded chicken and chopped scallions.
8. Serve the soup with the rice and spicy sauce on the side.

Enjoy!

Worcestershire Sauce Substitute

Worcestershire Sauce Substitute

adapted from A Couple Cooks

This mixture is a great substitute if you run out of Worcestershire sauce. The color is different but the taste is very similar.

Left-Right: Worcestershire Sauce Substitute, Worcestershire Sauce

Makes about 2 1/2 Tbsp.                                                          1 WW pp / Tbsp.

1 Tbsp. ketchup

1/2 Tbsp. white vinegar

1 Tbsp. soy sauce

3 dashes hot sauce

1. Whisk all ingredients in a small bowl.
2. Use in a recipe in place of Worcestershire sauce.

Enjoy!

Southwestern Shepherds Pie

Southwestern Shepherds Pie 

adapted from Taste of Home

In honor of National Pi Day, we are making Pie. Swapping out turkey for the traditional lamb, adding a bunch of vegetables and topping it with a combination of mashed cauliflower and potatoes makes this pie much more WW™ friendly.

Makes 2 servings                                                                2 WW pp / serving

1/2 lb. lean ground turkey breast
1/2 small onion, chopped
1 garlic clove, minced
pinch of salt
1/2 cup cream-style corn

1/4 cup corn

1/4 cup black beans, drained and rinsed  

1 small tomato, seeded and chopped
2 Tbsp. chopped green chilies
1 Tbsp. hot pepper sauce (optional)

2 servings Cauliflower-Potato Mash

2 Tbsp. fat free cheddar cheese

1. Preheat oven to 425°. 
2. In a large skillet, coated with cooking spray cook turkey, onion, garlic and salt for 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. 
3. Stir in corns, black beans, tomato, green chilies and, if using, pepper sauce.
4. Divide between to oven safe baking dishes.
5. Top each serving with cauliflower-potato mash.
6. Place on a sheet pan and bake in the oven for 25 minutes or until heated through.
7. Top each serving with a tablespoon for fat free cheddar cheese and continue baking until melted, about 2 more minutes.

Enjoy!

Grilled Lemon Thyme Chicken Salad

 Grilled Lemon Thyme Chicken Salad

adapted from Bon Appetit July 1992

The lemon thyme dressing does double duty as the marinade. It is a light crisp dish.

Makes 3 servings                                                     2 WW Blue points / serving

2 1/2 Tbsp. Extra virgin olive oil

2 1/2 Tbsp. water

3 Tbsp. Fresh lemon juice

1/2 tsp. hot sauce

1/2 tsp. dried thyme

3 boneless, skinless chicken breasts

6 tsp. reduced  fat feta

Your favorite green salad ingredients; We used

    Lettuce

    Onions

    Bell peppers

    Celery

    Radish

1. Heat a grill or grill pan to very hot (about 500F).
2. Put the oil, water, lemon juice, hot sauce, and thyme in a small bowl; whisk to combine.
3. Place the chicken breasts in a zip top bag with 2 1/2 Tbsp. of the dressing; Marinate for at least 5 minutes at room temperature or up to 2 hours in the refrigerator.
4. Grill the chicken until cooked through about 6-7 minutes on each side or until cooked through.
5. Transfer the chicken to a plate, cover and let rest for about 5 minutes.
6. Toss the salad ingredients together in individual bowls.
7. Cut the chicken into strips and  place on top of the salad.
8. Serve with the dressing on the side.

Enjoy!

Carolina Blond BBQ Sauce

Carolina Blond BBQ Sauce

adapted from Cooking Light Annual Recipes 1997

Less vinegar and more ketchup than a usual Carolina BBQ sauce. Serve with BBQ chicken or pork.

Makes 1 cup                                                              1 WW Blue point / Tbsp.

1/2 cup ketchup

1/4 cup water

2 Tbsp. cider vinegar

1 Tbsp. dried minced onions

1 1/2 tsp. Truvia brown sugar blend

1/2 tsp. yellow mustard

1/2 tsp. black pepper

1/2 tsp. Slap Ya Mama Hot Sauce or your favorite hot sauce

1/4 tsp. garlic powder

1. Combine all ingredients in a small sauce pan. Whisk to combine.
2. Bring mixture to a boil.
3. Reduce heat to simmer and cook for 4 minutes to allow flavors to meld.

Enjoy!

Sticky Vinegar Chicken

Sticky Vinegar Chicken

adapted from Giant Food

The sauce is reminiscent of a Carolina BBQ sauce. It has a zing of vinegar which is cut by the sugar.

served with Garlic

Makes 2 servings                                                       1 WW Blue point / serving

12 oz. skinless, boneless chicken breasts

1/2 tsp. Grill Mates Spicy Montreal Steak seasoning or your favorite steak seasoning

1/3 cup apple cider vinegar

1 tsp. hot sauce

2 tsp. yellow mustard

1/3 tsp. liquid smoke

1 1/2 tsp. Truvia brown sugar blend

2 tsp. ketchup

1. Season the chicken with steak seasoning.
2. Combine the vinegar, hot sauce, mustard, liquid smoke, Truvia and ketchup in a small saucepan. Heat until warmed.
3. Heat a grill pan coated with cooking spray over high heat.
4. Place the chicken in the grill pan and brush with the sauce. Grill brushing with the sauce and turning every 3-4 minutes until the chicken is cooked through, about 15-20 minutes.
5. Bring the remaining sauce to a boil.
6. Serve the chicken with the remaining sauce on the side.

Enjoy!

Creamy Corn & Zucchini Soup

Creamy Corn & Zucchini Soup

adapted from The Complete Cooking Light Cookbook

This soup is creamy and luscious without any cream.

Makes 3 servings                                                   0 WW Blue points / serving

2 cups homemade chicken stock or canned broth

2/3 cups diced zucchini

2 Tbsp. chopped shallots

2 cups frozen or canned corn

1/4 tsp. Kosher salt

pinch ground black pepper

2 Tbsp. plain Green yogurt (optional)

Jalapeno hot sauce (optional)

1. In a small saucepan, bring the broth to a simmer.
2. Add zucchini and onion; cover and simmer 2 minutes.
3. Stir in the corn, salt and pepper; cover and simmer 2 minutes. Cool slightly.
4. Put the soup in a blender and process until smooth.
5. Return the soup to the pot and re-warm. Re-season if needed.
6. Ladle the soup into bowls and top with yogurt if using.
7. Serve with hot sauce, if desired

Enjoy!

Creole Remoulade Sauce

Creole Remoulade Sauce

adapted from Guy Fieri Family Food (2016)

Use as a topping for the Cajun Chicken & Andouille Sausage or as a dip for poached shrimp.

Makes 6 Tablespoons                                                1 WW Blue points / Tbsp.

1/4 Tbsp. light mayonnaise

Juice of 1/4 lemon

2 1/2 tsp. dill pickles, minced & drained

1 tsp. dill pickle juice (from the jar)

1 tsp. prepared horseradish

1 tsp. whole grain mustard

1 tsp. capers, drained

3/4 tsp. minced scallions

1/2 tsp. Worcestershire sauce

2-3 dashes hot pepper sauce

Combine all ingredients in a small food processor and process until well combined. 

Okra-Less Andouille & Shrimp Gumbo

Okra-Less Andouille & Shrimp Gumbo

adapted from The Complete Cooking Light Cookbook (2000)

We are not fans of okra. If you enjoy it you can add 10 ounces of thawed frozen cut okra when you add the shrimp. You can also add some rice to make it more traditional NOLA for a few additional points.

Makes 4 servings                            1 WW Blue points / serving without rice

1 Tbsp. flour

Cooking spray

1 cup chopped onions

1 cup chopped celery

1 cup chopped bell pepper

4 garlic cloves, minced

1/4 cup water

3/4 tsp hot sauce

1 (14.5 oz.) stewed tomatoes

1 1/4 cups chicken stock

2 bay leaves

1/2 lb. chicken andouille sausage, cut into 1/4 inch thick slices

1/2 lb. large shrimp, peeled, deveined, cut in half

2 tsp. filé powder*

2 cups cooked rice (optional)

1. Place the flour in a skillet. Cook for about 4 minutes until it is very brown; stirring constantly. Put in a small bowl and set aside.
2. In a pot coated with cooking spray, cook the onion, celery, bell pepper and garlic until softened, about 8 minutes.
3. Sprinkle the vegetables with the browned flour, cook an additional minute, stirring constantly.
4. Stir in the water, hot sauce, tomatoes, stock and bay leaves. Bring to a boil; reduce heat and simmer, uncovered 10 minutes.
5. Add sausage, simmer, uncovered for 5 minutes.
6. Add the shrimp and simmer uncovered for an additional 5 minutes or until the shrimp are cooked through.
7. Discard the bay leaves.
8. Stir in the filé powder and serve on its own or over rice if desired.

Enjoy!

*Filé powder is powdered sassafrass leaves. It is used to thicken soups and stews.

Cajun Slaw

Cajun Slaw 

adapted from The Kitchen Shoppe & Cooking School Celebrating 40 Years (2014). Morris. 

Makes 6 servings                    1 WW Blue point /serving

Slaw 

1 cup julienned green cabbage 

1 cup julienned Napa cabbage

1/2 cup julienned carrot 
1/4 cup julienned scallions 
1/4 cup julienned bell pepper 
1 Tbsp. minced jalapeño peppers (optional) 


Dressing

1/4 c. red wine vinegar
1 1/2 tsp. sugar substitute 
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. Slap Ya Mama Cajun Pepper Sauce or your favorite hot sauce
1 tsp. prepared horseradish
2 Tbsp. extra virgin olive oil

2 Tbsp. water

1. Combine dressing ingredients and whisk to combine. 
2. Place the slaw ingredients in a large bowl. P
3. our dressing over the slaw. Cover and refrigerate until ready to use. 
4. Transfer to a serving bowl with a slotted spoon.

Enjoy!

Latin Chicken & Rice Bowl

Latin Chicken & Rice Bowl

adapted from Food Network.com

Any leftover salsa or crema can be served with corn or plantain chips.

Makes 3 servings                 5 WW Blue points / serving + 1 point / 1 Tbsp crema

Chicken & Rice

Cooking spray

1 tsp olive oil

1 tsp butter

12 oz. boneless, skinless chicken breast, cut into bite size pieces

Kosher salt & freshly ground black pepper

1/2 cup white rice

3/4 cup chicken stock

3/4 tsp poultry seasoning

2 tsp Sazon seasoning blend

1/4 cup tomato sauce

0.5 oz raisins

Olive & Pepper Salsa

6 small Spanish olives, stuffed with pimentos, drained & chopped

1 tomato, seeded and chopped

1/2 small bell pepper, seeded and chopped

1/2 small white onion, chopped

Several drops of hot sauce

2 Tbsp chopped fresh parsley

1/4 lemon, juiced

Kosher salt

Avocado and Garlic Crema

1 ripe avocado, pitted and flesh removed

1/4 lemon, juiced

1 clove garlic, pressed

Kosher salt

1/2 cup reduced fat sour cream

1. Coat a pot with cooking spray, add the oil and butter and preheat until the butter melts.
2. Season with chicken with salt and pepper and add to the pan. Cook until lightly browned.
3. Add the rice and cook for another minute.
4. Add the stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins.
5. Bring to a boil, reduce heat and cook about 15 minutes until the rice is tender.
6. Make the Olive & Pepper Salsa by adding all ingredients to a small bowl and stir to combine.
7. Make the Avocado and Garlic Crema by add all ingredients to a blender and process until smooth. Season to taste with salt and pepper.
8. Add 1/4 cup of the Olive & Pepper Salsa to the Chicken & Rice mixture. Stir to combine.
9. Serve the chicken and rice mixture in a bowl topped with the salsa and crema.

Enjoy!

Cajun Chicken & Hominy Soup

 Cajun Chicken & Hominy Soup

adapted from Bon Appetit February 2007

Makes about 6 cups        0 WW Blue points

Cooking spray

1 bunch green onions, chopped

1 1/3 tsp ground cumin

1/2 tsp smoked paprika

2 tsp Todd's Bayou Dirt seasoning or your favorite Cajun seasoning

3 1/2 cups chicken stock

1/3 (14.5 ounce) can petit tomatoes in juice

2 cups poached, rotisserie or leftover chicken

1 tsp hot sauce

1 (15-ounce) can hominy with the juice

1. Cook green onions, cumin, paprika and cajun seasoning in a pot coated with cooking spray until the vegetables are soft.
2. Add broth, tomatoes with juice, chicken and hot pepper sauce.
3. Puree the hominy in a food processor. Mix into the soup, bring to a boil.
4. Reduce heat and simmer for about 15 minutes.

Enjoy!

Western Omelet Scrambled Eggs

 Western Omelet Scrambled Eggs

Serves 2                        0 WW Blue points

1/3 medium onion, chopped

1 mini bell pepper, chopped

Cooking spray

4 grape tomatoes, sliced

1 slice Canadian bacon, chopped

4 eggs

2 Tbsp skim milk

pinch cayenne

pinch salt

1 Tbsp parsley, minced

couple of dashed hot sauce

2 Tbsp shredded reduced fat Mexican blend cheese

1. Cook the onion and bell pepper in a saute pan until the onion is soft. 
2. Meanwhile whisk the egg, milk, cayenne and salt together.
3. Add the tomatoes and Canadian bacon, cook a few more minutes.
4. Add the eggs, hot sauce and parsley to the pan and cook to desired doneness.
5. Fold in the shredded cheese and serve.

Thai Marinated Chicken Tenders

These chicken tenders were mildly spicy and a great part of our Thai dinner. This recipe was adapted from one that I saved long ago but I have no idea where it came from.

Malaysian Beef Skewers and Thai Chicken Tenders

Thai Marinated Chicken Tenders

1/4 cup lime juice

1/4 cup chopped basil

2 tsp dried mint

2 Tbsp grapeseed oil

1 Tbsp Iguana Mean Green Jalapeno Sauce or your favorite green hot sauce

1 tsp sugar substitute

1 tsp anchovy paste

2 garlic cloves, crushed

1 1/2 lbs chicken tenders

Combine all marinade ingredients and whisk to combine. Place the chicken tenders and marinade in a resealable plastic bag and marinade over night.

Grill until the internal temperature reaches 165F.

Enjoy!