Main Dish ~ BBQ Chicken Pizza

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BBQ Chicken Pizza was first posted as my choice for Recipe of the Week for my Weight Watchers @ Work group in April 2012. Below are my notes from the time:

This week’s recipe was obtained from: http://www.emilybites.com/2011/03/barbecue-chicken-pizza.html

This pizza recipe is so easy to make, especially if you already have the cooked chicken on hand. I often use a pre-cooked rotisserie chicken from the store. The recipe calls for 1 scallion, but I prefer to use small purple onion slices to create a pizza similar to one that is sold at California Pizza Kitchen.

Ingredients:

Boboli 12” Whole Wheat Thin Pizza Crust

1/3 cup+ barbecue sauce (I used a touch more than 1/3 cup)

½ cup chopped, cooked, boneless, skinless chicken breast

1 scallion, finely chopped

¾ cup reduced fat 2% shredded mozzarella cheese

Directions:

1. Preheat the oven to 450.

2. Spread barbecue sauce evenly across the top surface of the pizza crust, leaving at least a ½ inch edge around the outside. Sprinkle the chopped chicken pieces and scallions evenly over the top. Finish the pizza by sprinkling the mozzarella cheese over top.

3. Place pizza on a foil covered baking sheet, a pizza stone (my preference) or straight onto the oven rack (depending on how you like your crust) and bake for 8 to 10 minutes.

Yields 6 slices. Weight Watchers PointsPlus Value: 5 per slice

Main Dish ~ Split Pea Soup with Rosemary (Vegetarian)

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Split Pea Soup with Rosemary ~ http://www.myrecipes.com/recipe/split-pea-soup-with-rosemary ~ is a perfect cold weather meal.  I made this according to the recipe with only three slight deviations: 1) I used ketchup in place of the tomato paste as I didn’t want to open a can of tomato paste for such a small amount needed, 2) I used the plain Fage Total 0% Greek Yogurt in place of the sour cream, and 3) I only blended half of the soup instead of the whole pot to retain some of the chunkiness of the vegetables.  This was delicious!  If you make it, be sure to use the fresh ~ not dried ~ herbs, and let it set overnight before enjoying.  It makes a huge difference in the overall flavor of the soup.  I think if I make it again, I will add all the herbs in the cooking process, and not raw at the end.  Chewing on an uncooked rosemary stalk detracted from the perfection of this recipe.

Main Dish ~ Spicy Honey Brushed Chicken Thighs

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Spicy Honey Brushed Chicken Thighs ~ http://www.myrecipes.com/recipe/spicy-honey-brushed-chicken-thighs ~ is an easy to make recipe that was surprisingly delicious!! I had forgotten how moist and tender chicken thighs are as I have been cooking with chicken breasts quite abit lately.  I would really recommend using the thighs for this to be a thoroughly satisfying recipe.  This might be spicy for some ~ I actually upped the spices by using ground cayenne red pepper instead of just regular ground pepper.  However, I would recommend you read the reviews if you are worried about the heat and maybe use some of the suggestions in there to dial down the spiciness.  I loved this recipe and it’s simplicity.

2 chicken thighs have a PointsPlus value of 8.

Side Dish ~ Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

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Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream (http://www.myrecipes.com/recipe/ancho-chicken-tacos) is another Cooking Light find. This is an easy recipe to prepare and is DELICIOUS ~ this will be made again and again in my kitchen!

I couldn’t find the ancho chile powder in the store, so I just used a combination of regular chili powder and ground chipotle chile powder and added it to the other seasonings for the chicken.  Whatever combination of spices you like on your chicken tacos would work here.

When I first made the avocado cream, I didn’t think it had much flavor, so I added a bit of salt to it.  I later discovered the secret is to stir the avocado cream in with the coleslaw.  This ensures the flavors are blended and it spreads easily on the corn tortilla and keeps the coleslaw in place.  Also, my preference is to use the tri-color coleslaw (green cabbage, carrots, and red cabbage) as it has more crunch than the angel hair coleslaw called for in the recipe.

This is definitely my new favorite recipe!!

This has a Weight Watcher’s Points Plus value of 8 per 2 taco serving.  I used Fage Total 0% non-fat Greek yogurt in place of the sour cream, almond milk in place of the milk, and Mission Brand Extra Thin Yellow Corn Tortillas ~ these modifications did not alter the PointsPlus value.

Main Dish ~ Quinoa with Carmelized Butternut Squash and Roasted Brussels Sprouts (Vegetarian)

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There is a whole lot to like about this recipe, considering I really like every last item listed in the title, it is healthy and a perfect filling meatless meal option. It isn’t too difficult to make if you purchase both the pre-cubed butternut squash and the shaved Brussels sprouts.  I did have to cut the butternut squash pieces in half to make them smaller, but that is nothing compared to dealing with the whole squash!  I felt like this needed something sweet to complement the flavors and textures ~ perhaps sweetened dried cranberries or yellow raisins, but other than that, it was quite good!

This made 6 servings, approximately 6 ounces each and I calculated the WW PointsPlus value of each at 7 points.

Here is the link to the recipe ~ http://iowagirleats.com/2013/11/18/quinoa-with-caramelized-butternut-squash-and-roasted-brussels-sprouts/

One last note: For those who didn’t know, like me, pepitas are just pumpkin seeds.

UPDATE:  Reheated and added in 1/8 cup reduced sugar Craisins (1 point), 1/4 avocado (2 points) and a little extra salt…DELISH!