Pineapple BBQ Pita Pockets

Ingredients:
1 1/2 lbs chicken breast
1/2 c pineapple, cut into chunks
8 oz. barbecue sauce (I love Sweet Baby Ray’s Hickory & Brown Sugar or you can use a homemade sauce)
4 tbsp. red onion, chopped, raw
2 tbsp. chopped cilantro
Salt/Pepper, to taste
8 whole wheat Pita Pockets
Romaine Hearts

Directions:
1. Lay out chicken breasts. Season with salt and pepper. Coat generously with BBQ sauce.
2. Cook chicken in your preferred method (I love grilled chicken in this recipe, but you could also bake it at 350° for about 30 minutes)
3. Allow chicken to rest after cooking for about 10 minutes, then cube into bite-sized pieces in medium sized bowl.
4. Add pineapple, cilantro, and red onion to chicken in bowl.
5. Line each pita pocket with one Romaine leaf, then spoon 1/2 c BBQ chicken mixture into pita pocket.

Yields 8 servings, serving size 1/2 c
4 points on Weight Watchers Smart Point System for BBQ chicken mixture
*add additional points for pita pocket

I am in no way affiliated with Weight Watchers.

Pepper Jack Turkey Panini

Ingredients:

Whole grain ciabatta bread (Click here for a great recipe)

8 oz. cracked black pepper turkey breast, thinly sliced

4 slices pepper jack cheese slices

6 slices turkey bacon, cooked

1/4 c spicy brown mustard

1 tbsp pure honey or agave 

Directions:

1. Preheat panini press (you can also use a small George Foreman Grill). 

2. In a small dish, add honey and brown mustard. Stir until well combined. Set aside. 

3. Cut ciabatta bread into four “sandwiches.” 

4. Layer each sandwich with 2 oz. turkey, two slices turkey bacon, and one slice of pepper jack cheese. Drizzle honey mustard onto each sandwich.

4. Place sandwiches on panini press or George Foreman grill. Press down tightly for 5-7 minutes or until sandwich is heated through and cheese is melted. 

 

Yields 4 servings, serving size 1 sandwich

Sloppy Joes

Ingredients:

1.25 lbs extra lean ground beef

small onion, chopped

homemade taco seasoning 

1/8 c water

1 1/2 tbsp Worcestershire 

1/2 c ketchup

1 tbsp yellow mustard

3 tbsp brown sugar

Directions:

1. Add onion to large skillet over medium heat. Cook until tender, about 5 minutes. 

2. Add hamburger to onions cook over medium-high until brown. Drain and discard excess grease from skillet. 

3. Reduce heat to low. Add taco seasoning and water until well mixed. Stir in Worcestershire, ketchup, mustard, and brown sugar. Continue heating over low for an additional 5 minutes, or until evenly heated. 

4. Remove from heat. Scoop 1/3 c of sloppy joe mixture onto bun. Top with cheese, if desired.

 

Yields 9 servings, serving size 1/3 c

3 points on Weight Watchers Points+ System

 

*add additional points for bun and/or cheese

 

I am in no way affiliated with Weight Watchers.

Jalapeno-Lime Turkey Burger

Ingredients:

1.25 lbs ground turkey (I use extra lean)

3 tbsp fresh cilantro, chopped

1/2 tsp garlic powder

2 tbsp jalapeno, chopped

1/2 c multi grain oats

1/4 c pineapple juice

zest of one lime

1/2 tsp salt

homemade sun dried tomato guacamole 

Directions:

*Preheat broiler to low setting.
1. In a large mixing bowl, combine ground turkey, cilantro, garlic powder, jalapeno, oats, pineapple juice, lime zest, and salt. Mix all ingredients together.
4. Divide turkey mixture into six equal amounts and shape into burger patties.
5. Spray a broiler pan with non-stick spray (if you don’t have a broiler pan, a cookie sheet with a wire rack will do just fine. Just line the cookie sheet with foil so nothing burns to your pan).
6. Place patties on wire rack. Broil about 5 min on each side on top oven rack. (Grilling these burgers would also work well.)

7. Remove burgers from oven. Place on bun and top with a dollop sun dried tomato guacamole.

Yields 6 turkey burgers, serving size 1 burger
3 points on Weight Watchers Points+ System
*add additional points for hamburger bun

*add additional points for guacamole

 

I am in no way affiliated with Weight Watchers.

 

Roasted Pear & Ricotta Sandwich

Ingredients:

1 tsp Smart Balance Light butter

2 tsp sugar

2 large pears, cored and cut in half

1 tsp balsamic vinegar

1/4 tsp thyme, dried

1/4 tsp salt

1/4 tsp dried rubbed sage

1 c low fat ricotta cheese

1 tbsp honey

1/4 tsp black pepper

8 slices whole wheat bread, toasted (I used Healthy Life 100% whole Wheat 35 cal. per slice bread)

2 c baby arugula

(optional) 1/4 c reduced fat blue cheese crumbles

Directions:

 

Top Picture: prior to baking
Bottom Picture: after baking, pears are a beautiful roasted color that have deliciously caramelized

1. Preheat oven to 350. Line a baking dish with aluminum foil.

2. Coat the bottom of baking dish/foil with butter and sprinkle sugar over the butter. Place pears, cut sides down, in dish. 

3. Drizzle vinegar over pears and sprinkle with thyme. 

4. Cover dish with foil and bake for 40 minutes.

5. When pears are finished baking, allow to cool in pan for 45 minutes. Cut each pear lengthwise into four equal slices.

6. Combine ricotta cheese, honey, salt, sage, and pepper in a small dish. Stir until smooth.

7. Top each of 4 toasted bread slices with about 1/4 c ricotta mixture, 4 pear slices, 1/2 c arugula, and 1 tbsp blue cheese crumbles (if desired). Top with remaining slice of toasted bread.

 

Yields 4 servings, serving size 1 sandwich

5 points on Weigh Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from Weight Watchers 2010 Annual recipes for Success.

Pesto Turkey Panini

Ingredients:

1 oz. sun dried tomatoes, diced
2 tbsp basil pesto
8 slices Ciabatta bread
4 oz. (8 slices) thinly sliced deli turkey
2 tbsp Hellmann’s Light Mayonnaise
1/4 cup reduced fat sharp cheddar cheese, shredded

Directions:

1. In a small bowl, mix together sun dried tomatoes, basil pesto, and mayonnaise. Stir well. 

2. Spread pesto mixture onto evenly onto each slice of Ciabatta bread. Add 1 tbsp shredded cheese on top of pesto mixture on bottom piece of bread. Add 2 slices of turkey on top of cheese. Place top bread on turkey.

3. Spray top and bottom of panini lightly with cooking spray. Place panini on panini press or electric grill. Close lid and press down slightly. Cook for 5-6 minutes or until golden brown.

 

Yields 4 servings, serving size 1 panini

6 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Spicy Chicken Sandwiches

Ingredients:

1/4 c Franks Red Hot original hot sauce

1/8 c water

1 1/2 tbsp flour

1/2 tsp salt

1 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp onion powder

1/4 tsp paprika

1/8 tsp garlic powder

1/3 c bread crumbs, plain

2 egg whites, beaten lightly

4 chicken breast filets (4 oz. each)

4 whole wheat buns (I prefer Slimwiches)

Lettuce 

Tomato (I left this off)

4 tsp light mayonnaise 

Directions:

1. Preheat oven to 350. Line a baking pan with aluminum foil and place wire rack on top. Spray rack with non-stick cooking spray. Set aside.

2. Add bread crumbs to a dry skillet over medium heat. Stir constantly and cook until crumbs are golden brown (about 5-7 minutes). Watch carefully because crumbs can go from golden brown to burnt very quickly. Pour toasted crumbs into a shallow dish. Add salt, cayenne pepper, black pepper, onion powder, paprika, and garlic powder to toasted bread crumbs. Stir until all spices are well combined into bread crumbs.

3. In a second shallow dish, whisk together hot sauce and water. In a third shallow dish, lightly beat two egg whites. 

4. Rinse and pat dry chicken breast. Place chicken and flour in a large Ziploc bag. Seal bag and shake to coat chicken breasts evenly. 

5. Using tongs, dip each chicken breast (one at a time), in the egg whites coating completely on both sides. Then, press chicken into bread crumb mixture. Flip and coat the other side with bread crumbs. Finally, dip chicken in hot sauce mixture. Flip and coat the other side with hot sauce mixture. 

6. Repeat with remaining chicken breasts until all have gone through the dredging process. Place coated chicken on prepared wire rack on baking sheet. Bake for 15 minutes. Flip each chicken breast and cook on the other side for another 15 minutes (30 minutes total). 

7. Spread 1 tsp light mayonnaise on each bun. Top with lettuce and tomato. Place one cooked chicken breast on each bun.

    **These pair perfectly with the homemade french fries. 

 

Yields 4 servings, serving size 1 spicy chicken sandwich

7 points on Weigh Watchers Points+ System

(4 points for just spicy chicken breast)

 

I am in no way affiliated with Weight Watchers.

Quinoa Burgers

Ingredients:

1 1/2 c quinoa, uncooked

2 3/4 c water
1/2 c fat-free Cheddar cheese, shredded
3/4 c zucchini, shredded, squeezed dry 

1/4 c grated carrots
1/2 c Egg Beaters egg substitute
3 tbsp flour
2 medium scallions, uncooked, chopped
1/4 tsp black pepper
1/4 tsp ground cumin
1/2 tsp table salt

1/2 tsp chili powder

1/8 tsp cayenne pepper
1 medium garlic clove, minced
1/4 c fat free cottage cheese
1 packet Truvia Sweetener

Directions:

1. In a medium pot, bring quiona and water to a full boil. Reduce heat and simmer, uncovered, for 12-15 minutes (or until all water has been absorbed). 

2. Cool cooked quiona in refrigerator for at least 45 min. 

3. In a large mixing bowl, combine cheese, zucchini, carrots, Egg Beaters, flour, scallions, black pepper, cumin, salt, garlic, cottage cheese, and Truvia. Mix until well combined.

 

**At this point, I scoop out 1/3 c portions of the mixture onto cut wax paper squares and freeze them.  Freezing them makes them much easier to cook with and flip during the cooking process. I have made them without freezing, you just have to be careful when flipping (and not flip too early) because it is a wet mixture and will fall apart easily.

                                 

 

4. Preheat griddle to medium-low (I set mine to about 250 degrees to start) and spray with non-stick cooking spray. Scoop out 1/3 c portions of the mixture onto hot griddle. Press each portion to flatten slightly (if they are not frozen).  Cook for 7-10 minutes, carefully flip, and cook for another 7-10 minutes. Turn up heat to medium-high (about 325 degrees) and cook on each side for an additional 5-7 minutes, or until golden brown, cooked through, and burger doesn’t fall apart. 

 

Yields 13 quinoa burgers, serving size 1 quinoa burger

2 points on Weight Watchers Points+ System

*add additional points for bun

 

I am in no way affiliated with Weight Watchers.

Hot Turkey & Cheese Pocket

Ingredients:

1/2 c warm water

2 1/2 tbsp + 1/2 tsp dry milk powder

1/2 tbsp yeast

1 tbsp sugar

1/2 tsp salt

2 tbsp butter (I use Smart Balance Light) + 1 tsp melted to brush on top

1 tbsp egg beaters

1 2/3 c all-purpose flour + up to another 1/2 c

12 slices ultra thin, oven roasted turkey (ham is good in this too)

8 slices fat free cheese slices

 

*This recipe uses the dough from the original homemade crescent rolls found here.

Directions:

1. Begin by combining water and milk powder in a stand mixer with the paddle attachment. Mix on low speed until well combined.

2. Add in yeast, sugar, salt, butter, egg beaters and 2/3 c of the flour. Mix on low speed until all ingredients are just wet. Increase mixing speed to medium for 2 minutes. 

3. Reduce speed back to low. Add in another 1/2 c flour. Once flour is mixed in, increase mixing speed to medium for 2 minutes. Switch attachment to dough hook at this time for easier mixing. Add remaining 1/2 c flour at low speed until integrated in, then increase mixing speed to medium for 2 minutes. 

4. If necessary, add additional flour until you reach the desired consistency.  Dough should be soft and not overly sticky, but not stiff either.  

5. Scrape dough down into bottom of bowl with spatula. Coat the sides of the bowl with non-stick spray or a tbsp of oil. Cover bowl with plastic wrap and place in a warm place. Allow dough to rise (about a 1 hour to 1.5 hours) and double in size.

6. Scrape dough from bowl onto flour-dusted counter top (if dough is still sticky, kneed a little flour into it until you are able to work with it without it sticking). Using a rolling pin, roll dough into a circle. 

7. Use a pizza cutter to cut into 4 equal pieces. Place one slice of cheese onto each dough piece.  Add three pieces of turkey on top of each piece of cheese. Then, add one more slice of cheese on top of the turkey.

8. Fold dough over from end to end, pulling the dough over turkey and cheese.  Pinch the outside of the dough together to form a pocket encasing meat and cheese. Be sure dough is sealed tight all the way around the pocket or all of the cheese will melt out of it.

9. Place on an ungreased baking sheet. Brush the top of each pocket with a little bit of melted butter. Bake at 375 for 15 minutes or until golden brown.

10. Allow to cool on baking sheet for 5 minutes. Slice pocket in half with a knife. Serve immediately. 

 

Yields 4 pockets, serving size 1 pocket

8 Points on Weight Watchers Points+ System

Honey Glazed Ham & Swiss Sandwiches

Ingredients:

8 oz. thin sliced ham

2 tsp Smart Balance Light butter, melted

2 tbsp honey

4 slices fat free Swiss cheese slices

*4 buns/biscuits/hawaiian rolls (or any other bread of your choice)

Directions:

1. Preheat oven to 400. Line a baking sheet with aluminum foil sprayed with non-stick cooking spray.

2. Open buns and lay cut side up on the prepared baking sheet.

3. In a small dish, combine melted butter and honey. Brush 1/2 of the honey mixture on the cut side of each top bun. Reserve the remaining honey glaze.

4. Add 2 oz. of ham to each bottom bun and top with one slices of Swiss cheese. Bake in oven for 8-10 minutes or until cheese is melted and top bun begins to toast golden brown.

5. Spoon remaining honey glaze evenly over ham & cheese side of the sandwich. Top with toasted top bun.

 

Yields 4 honey glazed ham & swiss sandwiches, serving size 1 sandwich

5 points on Weight Watchers Points+ System

*to calculate points for this recipe, I used Aunt Millies 90 calorie Slimwiches. Points will vary depending on the bread you use.

 

I am in no way affiliated with Weight Watchers.