Tag Archives: brown sugar

Slow Cooked BBQ Chicken

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Slow Cooked BBQ ChickenI love slow cooker recipes. Just put it all in a pot and walk away until dinner. Works well for those busy days. For me personally I like the extra time I get working out in the afternoons not having to worry about starting dinner. 1/2 cup is 3 weight watcher points (old) serve with half a weight watchers pita and side salad and you have a full balanced dinner. Just make sure to count you points.

Ingredients:
  • 1 1/2 lb. raw Boneless Lean Chicken Thighs or Breast (I personally like and used Thighs)
  • 1 can Tomato Paste (I used Garlic and Herb)
  • 1 1/4 cup of water
  • 1/2 cup ketchup
  • 2 tbsp. plus 2 tsp. brown sugar (not packed)
  • 2 tbsp. plus 2 tsp. cider vinegar
  • 2 tsp. garlic powder
  • Red pepper flakes
Directions:
  1. Place all ingredients except the chicken in the crock pot. Stir until mixed.
  2. Add chicken and coat well with the sauce.
  3. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is fully cooked.
  4. Remove all the chicken and place it in a bowl. Shred each piece using two forks.
  5. Return the shredded chicken to the crock pot, and mix well with the sauce.
  6. Serve and Enjoy.

Easy Sweet and Spicy Nuts

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WARNING!!!!!!!!!!! These nuts are addicting. If you are making a batch of these nuts, may I suggest you make them for a group of people. Otherwise you will eat the entire batch to yourself they are that amazing. Weight watcher points? whose counting… these are nuts people.. they are high in points so eat moderately if you can.

Ingredients:
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup blanched whole almonds
  • 1/2 cup whole cashews
  • 1/2 cup unsalted peanuts
  • 1/2 cup whole pecans
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper (add more if you’d like more heat)
  • 1 tablespoon fresh rosemary leaves, roughly chopped
Directions:
  1. Melt the butter and sugar in a large skillet over medium heat and add half of the salt.
  2. Add all the nuts.
  3. Cook until the sugar is melted and the nuts are fragrant about 5 minutes.
  4. Add the rosemary, remaining salt and toss.
  5. Immediately spread the nut mixture on a baking sheet lined with wax paper.
  6. Cool completely, and then serve. Store in an air tight container.

Pineapple Chicken

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Yes, another wonderful chicken dish. When chicken is your main source of meat protein it can be a challenge to make it exciting to eat nightly. Here’s a yummy asian influenced chicken recipe that uses soy sauce, pineapples and hot chili flakes. I had 2 chicken thighs for 4 ounces add an extra point for a few pineapple bits and a bit of sauce for a total of 5 WW points. I hope you enjoy this dish as much as we did. Serve with rice and veggies.

Ingredients:
  • 6 small chicken things about 1.5 – 2 ounces each
  • 1/4 cup reduced-sodium tamari or soy sauce
  • 1 tbsp brown sugar
  • 1 tsp minced ginger
  • 1/2 tsp crushed red pepper flakes
  • 1 8-ounce can pineapple
Directions:
  • Preheat oven to 400 degrees.
  • Coat an 8 x 8 baking dish with nonstick cooking spray, I used my awsome stone which means no cooking spray.
  • Place chicken thighs in a single layer in a baking dish.
  • Combine tamari or soy sauce with brown sugar, ginger, crushed pepper and pineapple in a small bowl and  pour over chicken.
  • Bake uncovered for 25 – 40 minutes (depending on the chicken size), basting frequently with juices. Serve and enjoy.

Simple Lentil Curry

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Here’s a great and simple Lentil Curry dish. Super delicious and super fast to make. 1 1/2 cups is 6 weight watcher points. This is a meal in it’s self so no rice needed. However if you decide to have it with rice, as my hubby did, make sure you count your points correctly.

Ingredients:
  • 1 tsp Extra Virgin Olive Oil
  • 1 1/2 cup chopped Onions
  • 2 tsp Curry Powder
  • 1 tsp of minced Garlic
  • 19 oz can of Lentils rinsed
  • 1.5 cups of Vegetable Broth
  • 14 oz can of diced Tomatoes with juice
  • 2 tsp of Brown Sugar
  • 4 cups of frozen mixed veggies. I used the California Mix
  • 1 Tbls of Non-Fat Plain Yogurt
  • 1 Tsp of chopped roasted Cashews (non-salted)
Directions:
  1. Heat oil in large pot.
  2. Add onions, curry powder and garlic. Cook until onions are soft about 5-7 mins.
  3. Add lentils, broth, diced tomatoes, and brown sugar. Bring to a boil.
  4. Turn the heat down to a simmer and add the frozen veggies.
  5. Cook for another 5-10 mins.
  6. Place 1 1/2 cups on a plate add the yogurt and sprinkle with cashews.