Pineapple BBQ Pita Pockets

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Pineapple BBQ ChickenIngredients:
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

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

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pepper jack turkeyIngredients:

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 


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.” photo 3 (73)
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.pepper jack turkey 2
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


sloppy joeIngredients:

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


sloppy joe 21. 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

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jalapeno burgerIngredients:

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 


*Preheat broiler to low setting.
photo 3 (72)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

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roasted pear 2Ingredients:

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


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

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 sandwichphoto 3 (60)
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

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photo (89)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


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

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photo 1 (97)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)
Tomato (I left this off)
4 tsp light mayonnaise 


photo 2 (95)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.

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