Jerk Chicken

In keeping with my WW goals, I found this recipe on their website. I calls for thighs only, but I'm not a fan of dark meat and I had both chicken breasts and thighs left from the Jambalaya over the weekend.

The chicken turned out really good - not as spicy as I had hoped, but good flavor. As an afterthought, I picked up a bag of Yellow Saffron rice to try with this. It's the first time we've had the Saffron rice package - but I'm hooked! Jason loved it and it was so easy. Though not as diet friendly as brown rice.

Jerk Chicken Thighs with Mango Salsa from Weight Watchers

• 3/4 t ground cinnamon
• 3/4 t ground allspice
• 1/2 t garlic salt
• 1/4 t dried thyme
• 1/4 t table salt
• 1/4 t black pepper
• 1/8 t cayenne pepper, or to taste
• 2 T fresh lime juice, divided
• 1 pound boneless, skinless chicken thighs (I did 1/2 breast and 1/2 thighs)
• 1 large mango, diced
• 2 small shallots, finely chopped
• 1 large jalapeno, minced
• 1 T cilantro, minced
• salt, to taste

Combine first 8 ingredients (using 1/2 of lime juice) in a bowl, mix to a paste. Brush both sides of the chicken with the past and set aside for at least 10 minutes (I actually left it overnight). Grill on medium heat.

In another bowl, combine mango, shallot, jalapeno, cilantro, lime juice and salt. Serve with the chicken.

4 WW points per servings, 4 servings total

Cajun Cooking

Wow...it's been a long time since my last post. Hmm...my kitchen and my waistline show it as well. Between the holiday season, travelling, and being sick I think I've cooked maybe 3 times since before Christmas. Once was Chicken Fried Steak - which turned out really good...I just forgot to take photos. The other two were something like hot dogs. I don't think that qualifies as cooking.

So...this weekend I jumped back on the Weight Watchers wagon - yay!! I did this for several reasons, most of them in the form of pounds. But...I found a really good reason Saturday morning. My mom stopped by with the guy she's been dating for about 4 months to drop off her puppy for the weekend. Right smack out of left field (before my first cup of coffee) comes the question "how would you feel if your mom and I got married."

Me: Today?

Mom: No...

Me: Good, because I'm not really dressed. ((as I stand in my gym clothes burning my mouth trying to drink my coffee and not flip out))

Mom: Well, we're thinking June.

Me: Ok, I should be dressed by then.

So...I'm really happy for her. She is really happy. She's been widowed for over seven years and this is the first time in a long time I think she is "for real" happy. As things slowly sunk in...I realized great, another reason I need to jump back on WW.

As part of this whole package I'm going to try to eat out less, drink less (hmm...we'll see how that goes), work out more, and cook more healthy foods. So...most of my recipes from now on will have WW points calculated and will hopefully be good for me...and you.

Jambalaya from Cooking Light

• 2 t vegetable oil
• 1/4 lb each boneless, skinless chicken breast and thighs (cut into bite-size pieces)
• 1/4 t salt
• 1/4 t pepper
• 1 cup chopped smoked turkey sausage
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery (I eliminated this because Jason hates it)
• 1 garlic clove, minced
• 1 1/2 cups uncooked long-grain rice (I subbed brown rice)
• 2 3/4 cups fat-free, low sodium chicken broth
• 2 t paprika
• 1/2 t dried thyme
• 1/4 t ground red pepper
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/4 cup thinly sliced green onions

Heat oil in a large skillet over medium heat. Season chicken with salt and pepper. Add to the pan and cook for about 5 minutes, until lightly browned. Remove chicken from the pan, cover and keep warm. Add sausage to the pan, cook for about 5 minutes. Add onions, bell pepper, celery, and garlic; cover and reduce heat, and cook until vegetables are tender, stirring occasionally.

Stir in rice; cook for about 2 minutes, stirring constantly. Add broth, paprika, thyme, and red pepper, bring to a boil. Cover, reduce heat, and simmer for 15 minutes. I actually had to cook this for a while longer, because I find brown rice cooks slower than long-grain. Add chicken and tomatoes, cook uncovered until most of the liquid is absorbed. If you are adding shrimp (1/4 lb peeled, deveined, and chopped) do so at this time. Cover and cook until the shrimp are done, about 5 minutes. Remove from heat and let stand for 5 minutes. Garnish with green onions.

WW Points: 6 per 1 1/3 cup serving