January 29, 2012 § Leave a comment
I LOVE curry! Every time I come across a recipe with curry in the name I want to try it. One problem with most curries is that they normally come with a lot of fat. This curry recipe is based with cauliflower which takes away a lot of the fat.
This is a slightly modified version of Juli Bauer’s Sweet Curried Cauliflower Soup from paleOMG. I love how a lot of paleo recipes overlap with what I am trying to do with weight watchers. There idea is eat like a cave man, anything natural, no additives or bread for that matter (I could never live without bread).
I took her soup recipe and turned it into a veggie filled curry and served it over rice. This is a HUGE dish with very few points!
Source: Adapted from paleOMG
Sweet Cauliflower Curry
- 1 head of cauliflower, roughly chopped
- 1 sweet onion, chopped
- 1 apple, cored and chopped
- 1 garlic clove, minced
- 1/2 can (7 3/4 ounce) light coconut milk
- 2 cups chicken broth (or veggie broth)
- 2 tablespoons curry powder
- 1 tablespoon raw honey
- 1 tablespoon garlic powder
- 1-2 teaspoons salt
- 1/8 teaspoon cinnamon
- dash of black pepper
- 1 tablespoons olive oil, divided
- 2 cups broccoli (2 medium heads), cut into florets
- 2 green peppers
- 1 red pepper
- 1 zucchini squash
- 1 yellow squash
- 1 1/2 cups baby carrots
- Preheat your oven to 400 degrees.
- Clean off your cauliflower and roughly chop into florets. Drizzle 1/2 tablespoon of olive oil on top with a bit of salt. Roast for about 20 minutes in oven.
- While the cauliflower is roasting, pull out a soup pot and add 1/2 tablespoon of olive oil to it over medium heat.
- First add your minced garlic, once the room is fragrant, add chopped onions and Once they’ve begin to sweat, add your chicken broth and light coconut milk.
- Then add curry powder, garlic powder, cinnamon, pepper and honey.
- Simmer under low heat for around 5-8 minutes.
- Now add apples, cauliflower and soup pot contents to immersion blender or food processor (I used our BlendTec). I had to do mine in 2 separate batches so it didn’t overflow, I have learned this lesson the hard way.
- When blended put back into soup pot. Add veggies*.
- Cook covered on low-med for 20 mins or until veggies are tender.
- Serve over rice.
*Add whatever veggies you feel fit. You can also add some cooked meat too.
Servings = 4
Weight Watchers Points Plus = 3
with 1/2 cup uncooked brown rice = 8
January 28, 2012 § Leave a comment
This salad is not lacking of taste. It is loaded with veggies, beans, and chicken. And is tossed together in a creamy dressing. It reminds me a lot of having a Chipotle burrito bowl without the rice and with a lot more lettuce.
I modified a recipe that I found on Nugmeg Notebook. I took out the chipotle chiles canned in adobo sauce because I couldn’t for the life of me find them in a store. I don’t know if I was looking down the wrong aisle or what? Because of this I dropped the Chipotle from the name of the recipe because I thought it was weird to keep it if I didn’t have them in the ingredients anymore. The salad turned out great without them.
I added in diced jalapenos to give it more of a kick. I also doubled the avocado in the recipe from 1/2 an avocado to 1 whole avocado because I didn’t want it to go to waste. This change moved the amount of weight watchers points up one per serving.
Source: Adapted from: Nutmeg Notebook
Chicken Taco Salad
- 1/3 cup chopped fresh cilantro
- 2/3 cup light sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 teaspoons lime juice
- 1/4 teaspoon salt
- 4 cups shredded romaine lettuce
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 1 cup cherry or grape tomatoes, halved (I like grape tomatoes so much more)
- 1 diced & peeled avocado
- 1/3 cup thinly vertically sliced red onion
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
- 1 (4-ounce) can diced jalapenos (optional)
To prepare dressing:
- combine first 7 ingredients
- stirring well
To prepare salad:
- combine lettuce and remaining ingredients in a large bowl
- Drizzle dressing over salad; toss gently to coat
- Serve immediately
Servings = 4
Serving size = about 2 1/2 cups
Weight Watchers Points Plus = 7
January 27, 2012 § Leave a comment
Quick and easy version of a chicken pot pie made healthier. A very yummy comfort food. One serving was plenty to fill me up.
Source: Adapted from emily bites
- 1 can (10 3/4 ounce) Campbell’s 98% Fat Free Cream of Chicken Soup
- 3/4 cup fat free sour cream, divided
- 2 cups cooked chopped chicken (cooked it on medium in the microwave, can also season with garlic power and black pepper and grill on the George Foreman)
- 1 pkg (16 ounce) frozen mixed vegetables
- 1 cup reduced fat shredded cheddar cheese
- 1 cup Bisquick Heart Smart baking mix
- 3 Tbsp skim milk (I used almond milk because that is all I had)
- Preheat oven to 375.
- Combine the can of soup and 1/2 cup sour cream in 8” square baking dish. Add chopped chicken, vegetables, and cheese and mix until well combined.
- Mix Bisquick, remaining 1/4 cup sour cream and milk in a medium bowl and stir until dough becomes stiff.
- Drop 6 even mounds of biscuit dough over top of the chicken mixture. Bake on the bottom rack for 35 minutes or until biscuits are golden brown.
Weight Watchers Points Plus = 6
Side note: Reheats great.