So I had some chicken defrosting on the counter and really wanted to try something different. Turns out I had a ton of cabbage in the fridge because of the 0 point cabbage soup I have been making as of late. I thought to myself chicken with cabbage and onions should be a winning combination and it turned out to be true. It’s a whopping 4 weight watcher points for 2 cups. In case your wondering, I do follow the old point system. It worked for me 4 years ago when I started my journey and hasn’t failed me yet. Why mess with a good thing.
1 small onion sliced thinly (about two cups)
4 cups of cabbage
1 cup of cherry tomatoes sliced in half
8 ounces of chicken chopped into bite size pieces (we always use thighs)
3/4 cup of water
.5 tsp of extra virgin olive oil
1 tsp curry powder
1 tsp yellow mustard seeds
1 tsp cumin seeds (or black mustard seeds)
2 tsp of garlic
.5 tsp of chilli flakes
Prepare all spices in a small bowl.
Cook chicken in a large pan. Once cooked remove chicken.
In the same pan use the natural oil from the chicken and add the half tsp spoon of oil to the centre of the pan. Let the oil heat up.
Add your bowl of spices and stir until it makes a paste.
Add onions and saute until they are a beautiful carmel color.
Add cabbage, tomatoes and water. Cover and steam cabbage for about 5 remove lid and let the water evaporate.
Once all the water is gone add the chicken just to heat it up. Serve and enjoy. Makes about 5 cups of cabbage.
This soup is a complete winner in my books because it’s a whooping 0 Weight Watchers points. The best part is you can customize the soup to your liking, just make sure you count the points if you are adding something other than veggies. I usually add 3-4 ounces of chicken to the soup for a total of 3-4 Weight Watchers points. You can also pair it with a nice sandwich. As I write this post I am eating it with a nice tuna sandwich, a perfect pairing for such a yummy healthy soup. It takes me 20 minutes from start to finish to make this soup. Completely worth the effort.
3.5 cups of non fat, low (to no sodium) beef broth (one box of broth will work perfectly and you can use other types of broth if you wish)
Spice up your friday fish night by making these great low fat fish burrito’s (1 burrito and side salad is 5 ww points).
.5 lb Snapper (or any white fish) skin removed
A little under a ¼ cup of green cabbage
A little under a ¼ cup chopped white onion
A little under a ¼ cup chopped english cucumber
1.5 tablespoons of lime juice
salt and pepper to taste
A low sodium and low calorie salsa
A few bits of chopped pineapple (optional)
Weight Watcher’s tortilla ( I had one and my husband had 2)
Make the cabbage slaw: Thinly slice the cabbage, add onion and cucumber; squeeze juice of 1 lime over the top and toss; add salt and pepper to taste; let sit for 30 minutes. Preheat oven to 400 degrees.
Heat a non-stick baking pan over medium heat, add a tiny bit of olive oil if needed. I used my stone wear dish and did not need to use oil. Add Snapper and brown on one side, turn snapper over and put pan in the oven for about 10-15 minutes until snapper is flakey and cooked through. Flake cooked halibut into a bowl and serve with warmed weight watchers tortillas, cabbage slaw, pineapple bits and salsa.
Since I only made on burrito and used only half the fish I made a side burrito salad with out the tortilla.