Saturday, March 5, 2016

Spicy Chipotle Turkey Burger for 6 Weight Watchers Points



These turkey burgers are simply the best.  You can kick up the smoky spicy Flavor a notch with the addition of another chipotle pepper if you are really into spicy spicy.  There is nothing bland about this turkey burger, as it's absolutely Full of Flavor with garlic and onion powders and seasoning salt on top of the onion, cilantro and chipotle pepper! Delish!

1 lb. ground turkey
1/2 c. finely chopped onion
2 Tbs chopped fresh cilantro
1 chipotle chile in adobe sauce, finely chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp Lawry's seasoning salt
1/4 tsp black pepper
4 slices mozzarella cheese
4 toasted hamburger buns

Preheat your grill (outdoor or griddle indoor) and lightly oil grate.

Combine the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, Lawry's seasoning salt, and black pepper into a bowl and combine well.  Form into four equal patties.

Cook the patties on the grill until the turkey is no longer pink in the center, about 4 minutes per side.  Place the hamburger buns onto the grill when there is about 2 minutes grilling time left with the insides facing down to lightly brown/toast them.  Place the mozzarella slices on the patties and melt cheese.  Top with tomato and lettuce and condiments if you like.

Asparagus Chicken Fajitas for 6 Weight Watchers Points Each!




Here is a Filling veggie filled Fajita recipe that shakes up the standard sliced peppers version a bit for a nice change and variation. I added some Fajita seasoning from a store-bought packet for a little more Fajita Flavoring.  This recipe makes 6 servings/6 fajitas.

Each Fajita is 6 Weight Watchers points, so have two if points allow!

INGREDIENTS:

1 lb. boneless skinless chicken breasts, cut into strips
3/4 cup Italian salad dressing
1 Tbsp vegetable oil

1 pound fresh asparagus trimmed and cut into 2-inch pieces
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 c fresh or frozen corn
1/4 c diced onion
2 Tbs lemon juice
1/2 tsp garlic salt
1/8 tsp pepper

12 flour 6" tortillas


INSTRUCTIONS:

Place chicken in a large resealable plastic bag and add the Italian salad dressing. Seal up the bag, manipulate the bag and contents to coat the chicken and refrigerate for at least 4 hours turning several times.

Drain and discard the marinade.  In a large, nonstick skillet, saute chicken in oil for 3 minutes.  Add the asparagus, peppers, corn, and onion and cook uncovered for 7 more minutes or until the chicken juices run clear and the vegetables are crisp-tender.  Stir occasionally.  Stir in the lemon juice, garlic salt, and pepper.  Add in some extra fajita seasoning mix if desired.  Spoon 1/2 cup fajita mix onto each tortilla and fold. Done.

I figured the points as follows:

16 oz chicken breast for 16 POINTS

0 POINTS for the asparagus, peppers, lemon juice, salt and pepper.

1 POINT FOR corn

0.25 POINTS for onion
_____________________SUBTOTAL OF 17.25 POINTS=3 POINTS/SVNG

24 POINTS for marinade

4 POINTS for cooking oil

2 POINTS per tortilla
_____________________SUBTOTAL OF 28 POINTS FOR MARINADE PLUS OIL
                                          AND 2 POINTS PER TORTILLA

2 points per tortilla plus 3 points per filling plus 1 point for residual marinade and cooking oil equal 6 points per fajita.



Tailor-Your-Points Creamy Poppyseed and Pine Nut Chicken Salad Recipe Starting at 6 Weight Watchers Points




This is my new Favorite salad, and you can turn it into a wrap as well!  If you are like me and have avoided salads with Fruit in them, then now is the time to stop being that way and to expand your horizons.  Something about Fruit in a salad has just never sat well with me, but I'm challenging myself to try new things, and I am oh so glad I did!  (Yes, I'm the one with picky children and a picky husband to Feed--imagine.)

I've deconstructed the original recipe so you can Figure your points for individual serving sizes, so the points can be more tailored to your needs and Weight Watchers points allowances. Firstly, here is the recipe for making a huge meal salad for a group.

Ingredients:

8 cups torn salad greens (I used Earthbound Farm Organic Baby Lettuces)  0 POINTS
1 medium red pepper sliced 0 POINTS
1/4 c. finely chopped green onions (I probably tripled it because I love green onions) 0 POINTS
2 pkg (6 oz each) of Grilled Chicken Breast Strips, coarsely chopped 12 POINTS
2 cups halved red seedless grapes 2 POINTS
1 pkg 2 oz. toasted pine nuts, approximately 1/3 cup--6 POINTS (*see note below)
3/4 cup Poppyseed salad dressing, (Marzetti's) -- 2 POINTS/TBSP.

This bulk version adds up to be 22 points.  Figure your points per serving by dividing it into the total number of servings you wind up with.

* Note:  1/3 cup of pine nuts is 5-1/3 Tbsp of nuts according to my conversion chart so it therefore comes out to 5-1/3 points because each tablespoon of nuts is equal to 1 point.  The nutrition information on my bag of pine nuts indicates that the 1/4 cup serving size is 4 points, and my conversion chart tells me that there are 4 tablespoons in 1/4 cup, so that is how I come out to 1 point per tablespoon. 

Individual Serving Salad:





Salad greens in the amount you wish for 0 POINTS
Red pepper slices in the amount you wish for 0 POINTS
Green onions in the amount you wish for 0 POINTS
2 oz cubed/diced chicken breast for 1 POINT PER OUNCE=2 POINTS
1/2 c. sliced red grapes for 0.5 POINTS
1 Tbs. toasted pine nuts for 1 POINT
1 Tbs. poppyseed dressing for 2 POINTS or 2 Tbs. for 4 POINTS

As you can see, you can tailor your salad to suit your points allowance.  With 1 tablespoon of dressing, the individual serving salad above would come out to 5.5 points, and with 2 tablespoons of dressing 7.5 points.  If you add more grapes, which are 1 point per cup, or if you use more chicken, which is 1 point per ounce, then adjust your points accordingly.

I haven't tried this meal salad in a wrap form, but you can easily add the appropriate points onto your salad after Figuring them out using the nutrition information from your Favorite wrap wrapper....wrap wrapper. lol

Be careful when toasting your pine nuts, as they cook very quickly at a certain point. I recommend checking after 3 minutes of baking at 350 degrees F and checking every minute thereafter until they have reached a nice golden brown color.

Enjoy! I know I will!