Chicken and Corn Enchiladas

I have made quite a lot of dishes in my time, so when I realized that I’d never made enchiladas, I smacked myself in the face. How could I have waited this long to make them? It’s pretty much the easiest mexican dish you could ever make. Enchiladas to Mexican cuisine is like lasagna to Italian cuisine. You put whatever filling you want inside the carb and top it all with whatever sauce you want and sprinkle on your cheese of choice.

Even my pickiest of pickiest-eater friends love to eat and make enchiladas. They just don’t add much spice and cover it in cheese. As delicious as that can be, it wreaks havoc on my tummy with all that dairy, so I wanted to fill my enchiladas with lots of different flavors and ingredients that wouldn’t make me a personal methane gas distributor.

When I took these out of the oven and gave some to Jess, she started singing praises by the second bite! That’s usually a sure sign of success around here :) So, cook these up, eat em, and let me know how much you love them!

Some for now, some for later!

Chicken and Corn Enchiladas
Servings: 5 (or 10 if you count each enchilada separately)
PointsPlus Per Serving: 9 (or 4 if you count them individually)


  • 1 1/2 cups red enchilada sauce, 4 PP (I used Trader Joe’s Enchilada Sauce)
  • 10 four-inch corn tortillas, 8 PP (I used La Tortilla Extra Thin ones that are 40 calories each)
  • 1 cup frozen corn kernels, 4 PP
  • 1/2 cup black beans, 2 PP
  • 1/4 medium onion, diced
  • 2 small red peppers, diced
  • 1 medium jalapeno, diced
  • 7 oz reduced-fat colby cheese, 15 PP
  • 1 chicken breast, 6 PP
  • 1 tsp cumin
  • 1/2 tsp ground coriander (or 1 tbsp fresh cilantro)
  • 1/4 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped cilantro (optional)
  • 2 tsp olive oil, 2 PP

1. Preheat oven to 375. Slice the chicken into 1/2 inch thick slices, put into a bag or bowl and cover with all the spices from cumin through black pepper and one tsp of olive oil. Mix it all up and let it marinate while you get the veggies ready.

2. Next, heat a medium sized skillet over medium heat with the other tsp of olive oil. Cut up the red peppers, jalapeno and onion and put into a mixing bowl with the corn. Pour into pan and cook for about 5-7 minutes or until veggies are just barely tender. Put back into the bowl and mix in black beans. Add a little salt and pepper and the cilantro if you are using it. Mix up.

3. Now, cook up the chicken slices in the same pan until thoroughly cooked (around 5 minutes). Dice up and pour into the bowl with the veggies. Stir everything up.

4. Take a 9×13 glass dish, coat with cooking spray and set to the side. Get out the enchilada sauce and pour about half of it into that same skillet along with around 1-2 tbsp water. Mix it in. Then, take each tortilla and dip it into the sauce so that both sides are coated. Then, put it in the pan, put in around 1 tbsp cheese and 2 tbsp chicken/veggie mix. Roll up and position it with the overlapped edges on the bottom. Repeat with other 9 tortillas.

5. Pour any remaining mixture into the sides of the dish, then pour the rest of the enchilada sauce over top of the whole pan. Sprinkle remaining cheese over the enchiladas. Bake for 30 minutes and enjoy!

Sweet and Sour Balti Chicken and a Giveaway! CLOSED

What better way to start off a weekend than a giveaway?!?!?  My good friends over at Chobani have come out with a new product – 16 and 32 oz containers of their greek yogurt!  So, they sent me three of the 32 oz ones to test out – vanilla, plain 2% and plain 0%.  Let me tell you, I’ve been enjoying them since the middle of December and not a single dollop has gone to waste!

I ate all of the vanilla yogurt for breakfasts and snacks instead of cooking with it, but I definitely would have made more of the zucchini muffins or black and white cake cookies if I’d been in a baking mood.  It was right around the holidays, though, and I spent more time packing and unpacking for all our holiday travels than cooking up tasty foods.  Luckily, these containers stay fresh in the fridge for long periods of time, so I was able to use the plain yogurt for a bunch of new dishes once the holidays were over.

A lot of the plain yogurt was used as a topping for burritos and chili, but most of it was used in Indian dishes.  I’ve been on an Indian cuisine rampage!  I bought this wonderful book called the Best Ever Indian Cookbook and I’ve tried about seven different recipes from it so far.  A lot of the recipes call for “strained yogurt”, which essentially IS greek yogurt, so having two tubs of the stuff came in quite handy!

This recipe for Sweet and Sour Balti Chicken is our favorite one so far.  Bella isn’t a huge fan of onions, which is difficult when you’re cooking Indian cuisine because it’s FULL of onions, but this one doesn’t have any onion at all.  She was ecstatic.  I loved it because it was sweet, sour AND I was able to make it spicier by adding in extra chiles.  We put it over brown rice and topped it off with a little extra Chobani and finished off our bowls in mere minutes.  I tweaked the recipe a bit to make it more WWF and it doesn’t ruin the integrity of the dish.  In fact, I think it makes it more appealing because it’s less oily.  So, here it is!  (Don’t forget to go to the bottom on details on how to win all that Cho!)

Sweet and Sour Balti Chicken
Servings: 4
PointsPlus Per Serving: 5 (10 if you put it over 1 cup of brown rice)


  • 3 tbsp organic tomato paste, 1 PP
  • 4 tbsp Chobani 0% plain greek yogurt, divided, 1 PP
  • 1 1/2 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp crushed garlic
  • 2 tbsp mango chutney, 1 PP
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 1/2 tbsp canola oil, 5 PP
  • 2 chicken breasts, cubed, 12 PP
  • 2/3 cups water
  • 2-4 hot green chiles
  • 2 tbsp chopped cilantro

1. Mix the tomato paste, 2 tbsp yogurt, garam masala, chili powder, garlic, mango chutney, salt and sugar in a medium mixing bowl. Stir well.

2. Heat the oil in a wok or deep pan (or if you have it, a karahi!). Lower the heat slightly and pour in the spice mixture. Bring to a boil and cook for about 2 minutes, stirring occasionally.

3. Add the chicken pieces and stir until they are well coated.

4. Stir in the water to thin the sauce slightly. Continue cooking for 5-7 minutes, or until the chicken is fully cooked and tender.

5. Finally, add the fresh chiles, cilantro and the other 2 tbsp of the yogurt, cook for another two minutes over a low heat, then serve!

Now, for the giveaway….

Chobani is letting me give away the same three tubs that they sent to me!  You’ll get your own pack of vanilla, plain 2% and plain 0%.  How can you win, you ask? Why, there are multiple ways to enter. Just make sure to leave a separate comment for each one! The winner will be chosen on Tuesday, January 24th using, so all entries MUST be recieved by Monday, January 23rd at MIDNIGHT!

1. “Like” Chobani on Facebook and leave a comment on their wall telling them how you found their page and what product you’re trying to win and then leave a comment on this blog post telling me that you did.  (if you already like them, pop on over and say hi on their wall again!)

2. Follow @ReluctantFoodie on Twitter and leave a comment on this blog telling me that you did or already do.

3. Subscribe to my blog through RSS feed or through email and leave a comment telling me that you did or already do.

4. Share my blog post link on Facebook with the following in the comment box, “Win a free case of flavored Chobani ‘gurt on The Reluctant WW Foodie blog!” and leave a comment on this blog telling me that you did.

5. Tweet the following message “Win three 32-oz tubs of Chobani ‘gurt from @ReluctantFoodie! Enter here –” and leave a comment on this blog telling me that you did.

6. Go to (sign up if you haven’t!) and give me some “klout” in whatever category you choose and leave a comment on this blog telling me that you did (you can do this multiple times!)

7. Leave a comment on this blog telling me what new dish you’d like to try with the ‘gurt!

Healthy Microwave Cooking: Cheesy Chicken BBQ

Boy, that title doesn’t sound the least bit healthy, does it!?!?  Good thing this recipe is :)

I was scouring my fridge during a lunch break attempting to make a decent meal out of insanely random leftovers when I was hit with a little inspiration.  Barbeque sauce!  Usually a summer/fall condiment, I didn’t really think about it, but the leftover rice and chicken was calling my name and I didn’t feel like loading it up with my usual El Picante Green Habanero Sauce (the sodium content is OUTRAGEOUS).  Here’s what I came up with and boy was it good!

Cheesy Chicken BBQ
Servings: 1
PointsPlus Per Serving: 14 (which seems like a lot, but it’s SUPER filling)
Calories Per Serving: 599


  • 1 cup cooked brown rice, 5 PP
  • 4 oz cooked chicken breast, 5 PP
  • 1 oz reduced-fat shredded colby jack cheese, 2 PP
  • 2 tbsp Sweet Baby Ray’s Original BBQ Sauce, 2 PP

1. Mix together all ingredients in a microwave safe bowl. Heat for around 3 minutes and enjoy!

Now, I was really hungry, so I ate a larger portion of chicken and rice than usual. If you want to cut down on the PP, use 3 oz of chicken for 3 PP and 3/4 cup of rice for 4 PP. That cuts it down to just 11 PP so far. You can also choose a different BBQ sauce, since I’m sure there are ones out there for 1 PP per 2 tbsps…. That would bring the meal down to 10 PP! Or you could just split the whole thing in half for 7 PP and add a vegetable as your side for much less PP. We just happened to have like NO fresh veggies in the house. These are hard times people. Sometimes a quick microwave meal makes more sense than making something completely new from fresh ingredients that get more expensive when the weather turns cold.

And even with the higher amount of points, the actual calorie count isn’t too bad. It’s a perfectly reasonable amount for a substantial healthy meal. If I’d thought ahead, I would have taken a picture, but I scarfed it down before I figured out I’d be putting it on the blog! Next time, people. Next time.

Hoisin BBQ Chicken

Succulent and juicy hoisin bbq chicken thighs!

Sometimes you just feel like making something special.  Last night was one of those nights.  I’d spent the day working from home since I was waiting for my internet guy to call me back (which didn’t happen until 5:30pm….) and I had the freedom to move around and catch up on various tasks in between projects.  I originally thought I’d try the Tequila Lime Chicken Thighs recipe I saw in the Cooking Light magazine I bought at the train station, but it called for pineapple juice and I didn’t feel like getting it!  So, I looked through my trusty cookbooks and found a recipe for Hoisin BBQ Chicken in The Complete Cooking Light Cookbook.

It looked delicious and I knew I had the hoisin sauce from a recent day trip to a neighboring town!  I knew I’d be using it in recipes soon!  I mixed in all the ingredients (with a few substitutions) and decided to grill it rather than broil it.  I paired it with lightly sauteed broccoli and berry couscous salad.  It was AWESOME.  The perfect blend of flavors!  The slight spice from the garlic went perfectly with the broccoli and the slight sweet from the hoisin went perfectly with the berry couscous salad.

I would make this meal again in a heartbeat.  I guarantee it will be a huge success at any party!  Try this sauce over any part of the chicken.  Try it over pork tenderloin.  Try it over grilled tofu.  Just try it.  You’ll love it.  I promise!

A beautiful, tasty dinner out on the patio!

Hoisin BBQ Chicken (adapted from Cooking Light)
Servings: 5
PointsPlus Per Serving: 4


  • 5 chicken thighs (or 3 halved chicken breasts), 10 PP
  • 1/3 cup soy vay hoisin garlic sauce (not even a full PP!), 6 PP
  • 1 1/2 tbsp light soy sauce
  • 1 1/2 tbsp ketchup, 1 PP
  • 1 tbsp mirin (or another japanese wine), 1 PP
  • 1 tbsp brown sugar, 1 PP
  • 1/2 tbsp minced garlic

1.  Mix together all ingredients except chicken.

2.  Cut a couple lines into each of the chicken thighs to ensure that the marinade soaks in.  Put chicken into a large ziploc bag.  Pour in 1/4 cup of mixture and let marinade for 30 minutes to overnight.  Place the rest of the marinade in a container until ready to grill.

3. Get grill to a medium hot heat (can hold your hand over it for about 3 seconds).  Place chicken directly onto grill and brush marinade on.  Leave half of it to brush on when you flip the chicken.

4. Cook for about 10-15 minutes, making sure to check for desired done-ness.  Serve immediately and enjoy!

Hungry Girl’s Paella

If you all haven’t heard of Hungry Girl, you need to check her site out. She started off small, but now she’s got a great site, a handful of cookbooks out, and even her own cooking show! I signed up for her email list about a month ago and now I get awesome recipes sent right to my inbox. This paella one came through recently and I knew I had to share! As a seafood fanatic, how could I not?? I’m extremely pumped to try out this recipe!

Click here for this 7 PP Paella recipe from Shannon’s Kitchen Creations!

Hungry Girl’s Paella
Servings: 6
PointsPlus Per Serving: 8
Calories Per Serving: 319


  • – 8 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces, 8 PP
  • – 1/2 tsp. each salt and black pepper, divided
  • – 2 cups sliced onions
  • – 2 red bell peppers, seeded and chopped
  • – 1 tbsp. chopped garlic
  • – 2 cups sliced mushrooms
  • – 2 cups chopped tomatoes
  • – 1 tsp. ground turmeric
  • – 1/2 tsp. paprika
  • – 1/4 tsp. ground thyme
  • – 1 cup uncooked brown rice, 18 PP
  • – 3/4 cup fat-free chicken broth

1. Spray a large pot (with a lid) with nonstick spray and bring to medium-high heat on the stove. Add chicken and season with 1/8 tsp. each salt and black pepper. Stirring occasionally, cook for 5 minutes, or until chicken is cooked through. Transfer chicken to a bowl and set aside.

2. Remove pot from heat, re-spray, and return to medium-high heat. Add onions, bell peppers, and garlic. Stirring occasionally, cook until softened, about 6 minutes.

Click here for this Easy Paella recipe from Just One Cookbook!

3. Add mushrooms, tomatoes, turmeric, paprika, thyme, and 1/4 tsp. each salt and black pepper to the pot. Cook until mushrooms have softened, about 5 minutes, stirring occasionally.

4. Add rice and mix well. Add broth, peas, and bay leaves. Bring to a boil and then reduce to a simmer. Cover and cook for 35 – 40 minutes, until rice is fully cooked.

5. Add all of the seafood, the cooked chicken, and the parsley. Stirring often, cook for 5 minutes, or until seafood is fully cooked.

6. Add lemon juice and stir. Remove from heat and re-cover. Let stand for 10 minutes.

7. Remove bay leaves. Add remaining 1/8 tsp. each salt and black pepper. If you like, garnish with lemon wedges and season to taste with additional salt and black pepper. Enjoy!

Chicken with Amber Lager and Honey

Here’s the recipe I promised you! I didn’t get it up on Saturday, but life happens, ya know? We were busy people this weekend! The weather was absolutely beautiful and we took advantage. The girlfriend and I took Max on a 4-mile walk on Saturday! We can definitely do this 5K. Max (along with the both of us) were pretty tired, but quite content, for the rest of the day.  And on Sunday we did a bunch of gardening – planted tomatoes and strawberries and extended our patio a bit with some of those rubber stepping stone thingies (sorry for the bad description, lol).  I also had my first official softball practice since 5th grade!  Two hours out in the sun having fun.  We’ve got some amazing hitters on our team!  I still need a LOT of practice, but I totally enjoyed myself.  Our games are every Sunday evening starting next week until the end of August.  Woot Woot!

Before we went on our walk on Saturday, we grilled. Seriously, what else do we do food-wise when the weather is nice?? We went all out and made a few different things – shrimp skewers with the leftover Savory Marinade, boca burgers with half a slice of provolone cheese, pita pizzas with fresh mozzarella and turkey pepperoni (SO GOOD GRILLED) and salads with mozzarella and tomato.  OhMyGod.  It was pure deliciousness.  The pita pizzas were perfectly crisp on the bottom and the cheese was perfectly melted on top.  The leftover marinade was INCREDIBLE on the shrimp.  WOW!  See all the capitalization?  I ain’t lying, people!  It was awesome!  So we ate all that, relaxed for about 40 minutes and then went on our walk.

So the food was great this weekend.  This chicken recipe was quite good!  Not as good as the Savory Marinade, but still good.  It’s a very oniony dish, so if you like onions, you’ll like this dish.  Personally, I thought it needed just a little more beer and honey to balance out the onions, so you’ll see that reflected below.  We grilled the chicken and did grilled zucchini and sliced red potatoes on the side.  We even cooked the potatoes on the grill in a little bean pot we bought, lol.  Tasty.  Okay, enjoy!

Photo Courtesy of: Jess Costantini from Beautiful Orange Productions

Chicken with Amber Lager and Honey
Servings: 2
PointsPlus Per Serving: 7 (since the bagged marinade is discarded)


  • 1/2 onion, finely chopped
  • 2 1/2 tbsp (I’d use 4) Amber Bock (I used Dundee Pack Bock Lager)
  • 1 1/2 tbsp lemon juice
  • 1 tbsp vegetable oil, 3 PP
  • 1 tbsp (i’d use 2) honey, 2 PP
  • 1 tbsp soy sauce
  • 2 chicken breasts, raw, 11 PP

1. In a small bowl, combine the onion, beer, lemon juice, oil, honey, and soy sauce, stirring well.

2. Place the chicken in a ziploc bag. Pour about 1/4 cup of the beer mixture over the chicken and rub it in well. Marinate in the refrigerator for 4 hours. Cover the remaining beer mixture and set aside.

3. Prepare a grill for cooking over medium-high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of medium-hot coals. If using a gas grill, pre-heat to high and close the lid, then open the lid and lower the heat to medium-high (you can hold your hand 1 to 2 inches above grill level only 3-4 seconds).

4. Meanwhile, in a saucepan over medium-high heat, bring the remaining beer mixture to a simmer and cook, stirring occasionally, until reduced and thickened to a glaze, 5-6 minutes. Set aside.

5. Remove the chicken from the marinade. Pat chicken dry with a paper towel. Discard remaining marinade. Lay the chicken on the grill rack. Cover and cook for 3 or 4 minutes, then brush with the glaze, re-cover, and cook for 4 minutes longer. Turn the chicken and repeat the same steps, cooking until the chicken is cooked through (cut to test) and the juices run clear. Transfer to a platter, pour the remaining glaze over the chicken and serve.

Chinese Noodle Soup with Chicken and Arugula

Photo Courtesy of: Jess Costantini from Beautiful Orange Productions

Anyone who knows me knows that I love Asian food. And those closest to me know that I love soup. I could eat it every day for lunch! It’s not so helpful when I’m trying not to be boring an monotonous, but it DOES help when I need something quick, hearty, filling and relatively low in points.

I found this recipe for Chinese Noodle Soup in my WW Cookbook and I was dying to try it! I ended up changing things around a bit and adding some new ingredients and changing portion sizes of ingredients, so it really ended up being a completely new soup! And it was gooood. We ate every last bite!  The arugula was a fantastic addition with it’s mustardy/peppery bite.  It was definitely hearty, full of flavor, and made us feel quite content afterward. How can I NOT share such a tasty bit of happiness with you?  I mentioned it in an earlier post, so…. Teresa, this happiness is especially for you!

Chinese Noodle Soup with Chicken and Arugula
Servings: 3 (2 heaping cups per serving! you seriously get a whole bowlful!)
PointsPlus Per Serving: 8
Calories Per Serving: 580


  • 3 1/2 cups chicken broth, 1 PP
  • 1/2 tsp ground ginger
  • 2 tbsp low sodium soy sauce
  • 1 clove garlic, thinly sliced
  • 1/4 tsp garlic powder
  • 1 chicken breast, 6 PP
  • 1 tsp red chili oil, 1 PP
  • 2 tsp dark sesame oil, divided, 2 PP
  • 3 cups sliced up bok choy (or chinese cabbage!)
  • 1 cup matchstick cut carrots
  • 2 cups cooked asian noodle of your choice (I recommend glass/bean thread noodles), 12 PP
  • 1 handful arugula
  • 2 scallions thinly sliced (optional)
  • salt and pepper to taste

1. If you haven’t prepared your noodles yet, prepare as instructed and set aside.

2. Cut chicken into bite sized pieces. Put red chili oil and 1 tsp sesame oil in a small skillet. Cook chicken in it until just until completely cooked through. Turn off burner and set aside.

3. Combine broth, scallions (if you’re using them), sliced garlic, ground ginger, soy sauce, garlic powder, a bit of salt and pepper and other tsp of sesame oil in a large saucepan and bring to a boil. Reduce heat and simmer for about 3 minutes.

4. Add bok choy and carrots. Simmer for about 7 minutes.

5. Stir in chicken, noodles and arugula. Simmer until arugula is wilted, about 2 minutes longer. Serve hot and enjoy!

Photo Courtesy of: Jess Costantini from Beautiful Orange Productions

Curried Chicken Corn Chowder

A beautiful, tasty bowl of some awesome soup!

Sometimes it’s just a soup day. You wake up in the morning, get ready for work, walk outside and realize you want soup today. It could be the lingering winter chill in the air or a dreariness to the day that convinces you that a night on the couch with a bowl of soup is literally the only way you can end your evening…. Or maybe you’re just like me and you love soup! Either way, today you are getting a soup recipe.

I’ve been on a bit of a recipe binge these last few days. I’ve made brown sugar ham and arugula crepes, crisp pecan cookies, a chicken and veggie general tso’s stir-fry and now this soup. Every time I open up my cookbooks there is something new to try! And since yesterday was a soup day and I just happened to have all the recipes in my fridge, I knew exactly what I was going to make.

This recipe comes from my Cooking Light Complete Cookbook (like so many of my other favorite recipes!), but I did modify it a bit. I followed the recipe exactly, but cut the servings in half and after eating and discussing it with my #1 taste tester (my girlfriend), we thought a few changes were needed. So here’s our modified version. It’s sure to make you feel all warm and satisfied!

Calorie break-down: 32% fat, 42% carbs, 26% protein.

Curried Chicken Corn Chowder
Servings: 3 (2 cups each)
PointsPlus Per Serving: 9
Calories Per Serving: 479


  • 1 chicken breast, cubed and cooked with a bit of garlic and curry powder, then roughly chopped, 6 PP
  • 1 tbsp olive oil (for cooking the chicken), 4 PP
  • 3 cups corn kernels (frozen or fresh), 12 PP
  • 1 half yellow onion, chopped
  • 1 jalapeno, seeded and chopped (2 if you want more spice!)
  • 1 garlic clove, minced
  • 3 cups chicken broth (reduced sodium), 1 PP
  • 1 tbsp light butter, 2 PP
  • 1 tsp curry powder
  • 1/3 cup all-purpose flour, 3 PP
  • 1/3 cup 1% milk, 1 PP
  • 2 tbsp fresh cilantro, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

1. Make sure your chicken is prepared first; put in a bowl and set aside. Melt butter in a Dutch oven over medium heat. Add onion, garlic and jalapeno; cook 10 minutes, stirring frequently.

2. Add curry; cook 30 seconds, stirring constantly. Add broth and corn; bring to a boil, stirring occasionally. Reduce heat; simmer 15 minutes.

3. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well blended to form a slurry. Stir slurry into corn mixture, and bring to a boil. Cook 3 minutes or until mixture thickens, stirring frequently.

4. Stir in chicken, cilantro, salt, and black pepper. Cook until thoroughly heated.

Sweet Chili Chicken and Veggies

Such a wonderful, tasty meal!

If I had to choose one place to live for the rest of my life purely based on my culinary preferences, it would be Thailand. The food is SOOOO GOOOOOD! Thai cuisine is subtle about it’s sweetness and bold with it’s spices! Fresh veggies are a staple as well since the quality of the food is so important. It’s these things that drive me back to my favorite Thai place every week and it’s these things that make me want to learn how to cook Thai food in my own kitchen. I’ve already mastered curry; noodle dishes are my next step!

This noodle dish was inspired by my “Stir Fry” cookbook. It’s all things stir fried and all things wonderful. First, I had to think about what was in my fridge and how many points I wanted to use for lunch and this recipe fit my requirements. Then I changed up the veggies and altered the amounts of the sweet chili sauce, lime juice and fish sauce so that the flavor popped a little more. The broccoli and carrot was good in it, but those veggies lend themselves better to brown sauces like teriyaki and hoisin. If you have baby corn and snow peas, use those instead. Either way, it’s going to be an awesome dish!

Calorie break-down: 14% fat, 62% carbs, 24% protein.

Sweet Chili Chicken with Veggies
Servings: 2 (2 full cups, so if you want less points, split into 4 servings and eat more veggies on the side!)
PointsPlus Per Serving: 16
Calories Per Serving: 614


  • 1 chicken breast, cubed, 6 PP
  • 2 cups fresh broccoli florets (or another green veggie like snow peas)
  • 1 medium carrot, julienned (or another light veggie like baby corn or red capsicum)
  • 2 tsp fish sauce, divided
  • 4 tbsp sweet chili sauce, divided, 3 PP
  • 6 oz rice stick noodles, 16 PP
  • 1 tbsp canola oil, 4 PP
  • 1 1/2 tbsp lime juice

1. Soften rice sticks by placing them in a shallow dish and covering with boiling water. Move around to separate the noodles; let sit for about 30 minutes. If they still need more time after the first half hour, drain and re-cover with more boiling water for another 10 minutes before draining again.

2. Cut up chicken and mix in a bowl with 2 tbsp sweet chili sauce and 1 tsp fish sauce. Set aside.

3. Julienne carrots if you haven’t already and get broccoli florets ready. Set aside.

4. Pour canola oil into a large wok (or a deep non-stick pan) and heat on high. Once a drop of water sizzles in the wok it’ll be hot enough. Put in chicken mixture. Careful! It sizzles and pops so you should wear and apron. Cook for 3-5 minutes or until fully cooked.

5. Put in veggies and stir. Cook for another 3 minutes or so. Then put in noodles, lime juice, 2 tbsp sweet chili sauce and 1 tsp fish sauce. Stir constantly for a few minutes. Take out and serve immediately!

One more image for the road! Is your mouth watering?

If you want to check out more awesome Thai recipes, check out the Eating Bangkok blog. This guy posts ALL Thai recipes and they all look wonderful! His link is also on my Foodie Blog Shoutouts page.

One more thing…. don’t let the amount of points scare you. Any kind of noodle dish is going to devour your daily points. But if you fill it up with protein and veggies, you’ll be oh-so-satisfied!

Eating Healthy on a Budget: Teriyaki Chicken and Broccoli

A big pot of the good stuff! This is not two servings, by the way ;) Photo Courtesy of: Jess Costantini from Beautiful Orange Productions

I’ve been wanting to put this recipe up here for a while now, but every time I made it we ate it too fast for me to take a picture!  Whenever my girlfriend and I are tired from a long day, but don’t feel like going out to eat, this is what we make.  It’s tasty, filling, easy to make and it won’t take a huge chunk out of your pocket!

Teriyaki Chicken and Broccoli
Servings: 2
PointsPlus Per Serving: 10


  • 1 raw chicken breast, 6 PP
  • 1 head fresh broccoli, (4 PP when cooked)
  • 4 tbsp of your favorite teriyaki sauce (we like Island Soyaki from Trader Joes), 5 PP
  • 1 cup cooked brown rice, 5 PP

1. If you aren’t using already-made rice, get the rice cooking at this point.

2. Cut up chicken into bite-sized pieces and heat up a non-stick stir-fry pan or non-stick pot to medium-high heat.  Spray pan with a little Pam.  Once hot, pour in the chicken and one tbsp teriyaki sauce.  Once thoroughly cooked, put in a bowl and set aside.

3. Cut up broccoli (florets and stems) and rinse (if you haven’t already).  Re-spray pan with Pam and pour broccoli in.  Add remaining teriyaki sauce.  Cook for about 10 minutes or so until desired tenderness is reached.

4.  Put chicken back in with broccoli and cook just a minute to re-heat.

5.  Split rice into two bowls and split broccoli/chicken mixture on top.  Enjoy!

If you want to add another tbsp of teriyaki, go ahead, but count the extra point.  Since we use all organic food for this dish, the breakdown of this meal cost-wise is:

– Chicken breast, $2.00
– Broccoli, $1.00 (usually we get three heads in a pack for around $1.99 or so)
– Brown rice (educated guess here!), 50 cents
– Teriyaki sauce, around 30 cents

TOTAL COST PER SERVING: $1.90! How awesome is that? And that’s for organic, too! Don’t be afraid of the higher points value too, all of the foods involved (other than the sauce) are filling foods in Weight Watcher land and you’ll definitely feel full and satisfied after this meal. This is a great meal for leftovers too since it re-heats really nicely… if you can keep it around that long!