Tasty Tuesday: Pineapple Grilled Salmon

Thank you Patti Watson from Pampered Chef for today’s recipe…

USING PINEAPPLE PEEL AS GRILLING PLANKS IMPARTS A WONDERFUL FLAVOR TO THE SALMON AND KEEPS IT FROM STICKING TO THE GRILL.

INGREDIENTS

  • 1   pineapple
  • 4   salmon filets, 6 oz (175 g) each
  • ¼ cup (50 mL) Teriyaki Sauce with Honey
  • 1 cup (250 mL) rice, uncooked
  • 2 cups (500 mL) water
  • ½ tsp (2 mL) salt, divided
  • ½ cup (125 mL) grape tomatoes
  • 1   garlic clove, peeled
  • ½   jalapeño pepper, seeds removed
  • ¼ cup (50 mL) cilantro, loosely packed
  • ½   lime

DIRECTIONS

  1. Preheat the Indoor Outdoor Portable Grill to medium-high heat.
  2. Slice the top and bottom off of the pineapple and peel and core it using the Pineapple Wedger.
  3. Place the salmon filets on top of each of the four pineapple peels and brush with the Teriyaki Sauce with Honey.
  4. Grill the salmon, covered, for 25–30 minutes, or until the internal temperature reaches 120°F (50°C) for medium doneness.
  5. Meanwhile, add the rice, water, and ¼ tsp (1 mL) of the salt to the Rice Cooker Plus and cook in the microwave according to package directions.
  6. Cut half of the peeled and cored pineapple into 1″ (2.5 cm) pieces, reserving the other half for a later use. Working in 2 batches, coarsely chop the pineapple using the Manual Food Processor and place it in a medium mixing bowl.
  7. Chop the tomatoes, garlic, jalapeño, and cilantro using the Manual Food Processor and add the mixture to the pineapple. Juice the lime using the Citrus Press and add the liquid to the pineapple mixture.
  8. Combine the cooked rice and the pineapple mixture. When the salmon is finished cooking, serve it on the planks with the rice mixture.

Yield:    4  servings

Nutrients per serving:   Calories 650, Total Fat 14 g, Saturated fat 2.5 g, Cholesterol 135 mg, Sodium 700 mg, Carbohydrates 62 g, Fiber 3 g, Sugars 20 g, Protein 66 g

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over 250 recipes to spice up your dinner menu.  If your wish list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Slow-Cook Fake Baked Beans

Thank you Hungry Girl for another AMAZING recipe…

Nutrition Values: 1/10th of recipe (about 3/4 cup): 178 calories, 0.5g total fat (0g sat fat), 432mg sodium, 37g carbs, 8.5g fiber, 13g sugars, 8g protein.

FreestyleSmartPoints® value 2*      MAKES 10 SERVINGS

Prep: 20 minutes     Cook: 3 – 4 hours on high or 7 – 8 hours on low

Ingredients:

One 6-oz. can tomato paste
1/4 cup molasses
2 tbsp. cider vinegar
1 tbsp. yellow mustard
1 tsp. chopped garlic
1/2 tsp. salt
One 15-oz. can black beans, drained and rinsed
One 15-oz. can pinto beans, drained and rinsed
One 15-oz. can red kidney beans, drained and rinsed
3 cups finely chopped onion
2 cups finely chopped red bell pepper
1 cup finely chopped Fuji or Gala apple

Directions:
  1. In a medium bowl, combine tomato paste, molasses, vinegar, mustard, garlic, and salt. Mix until smooth and uniform.
  2. Place all remaining ingredients in a slow cooker. Add tomato mixture, and stir to coat.
  3. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours.
  4. Stir well before serving.

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The Fresh Market Thermal is a stylish, portable thermal large enough to hold two 9″x13″ casserole dishes (and a crock pot). A must-have for family picnics, tailgating, trips to the beach, days on the boat, potlucks, grocery shopping or weekend camping. Its water-resistant Leak Lock thermal lining means you can add ice to this cooler bag to keep food and drinks cold. Need more room? The sides unsnap and expand to give you more space inside. Long handles allow you to carry it over your shoulder when you need to be hands-free. The Fresh Market Thermal also features a zipper closure for securing contents and an exterior front pocket to hold other important items.

Have a ThirtyOne-derful day!

Tasty Tuesday: One Point Cheesecake

Thank you to Judy Kushner from Pampered Chef and a fellow Weight Watcher for today’s recipe….

Ingredients:

  • 3 eggs
  • 3 cups fat free plain Greek yogurt
  • 1 small box of sugar free/fat free instant pudding (pick your favorite)
  • 1 tbsp vanilla
  • 1tbsp sugar substitute (I used 3 packages of Stevia)
  • Pinch of salt (I use Himalayan salt)

Directions:

  1. Add eggs, vanilla, sugar and sale to a medium bowl and beat well.
  2. Add yogurt and dry pudding.  Mix well
  3. Pour into a 8-9″ pie plate sprayed with non-stick spray.
  4. Bake at 350 degrees for 25 – 30 minutes
  5. Let good on counter completely (about 2 hours)
  6. Cover and refrigerate

I topped mine with fresh strawberries.  When you cut it into 4 pieces, each piece is 1 point and chock full of protein.  Makes a quick and easy breakfast or a filling snack.  I’m going to try it with chocolate, add a little bit of chocolate sauce and a few crushed graham crackers and maybe even a few mini chocolate chips and mini marshmallows.  It will raise the points but it will be a yummy treat on those days I am craving something sweet.

Judy (and I) used many of our Pampered Chef products to make this yummy treat.  Check out these awesome products:

 The Classic Batter Bowl to mix everything in.

 The Small Mix N Scraper to mix the ingredients.

Be sure to check out her website for lots of other AMAZING Pampered Chef Products.

I took mine for breakfast on weigh in day because every Weight Watcher knows you don’t eat before weigh in, right?  LOL.  I used my Cool Clip thermal to keep it fresh and cool because the weather has been a little warm at the Jersey Shore.  So many prints to pick from.  The Cool Clip Thermal Pouch makes a great addition to any tote, bag or backpack when you need a little extra space or just need to keep items separated and easy to access. Great for snacks, sunscreen, medicine, make-up, valuables, cell phones, baby food, bug spray, first-aid supplies and many other items. Features a washable and wipeable thermal lining, exterior clip, zipper closure and front pocket.

Have a recipe you want to share?  Send it to my email at HopeWs31@gmail.com.

Have a ThirtyOne-derful day!

Tasty Tuesday: Caribbean Chicken Rice Bowls

INGREDIENTS
  • 1 can (13.6 oz./403 mL) coconut milk (about 1½ cups/375 mL)
  • 1½ cups (375 mL) water
  • 12 oz. (350 g) uncooked Jasmine rice (about 2 cups/500 mL)
  • 1 lb. (450 g) chicken tenderloins
  • 1 tbsp (15 mL) Jamaican Jerk Rub
  • 1   red bell pepper
  • 1   lime
  • ½ can (7 oz./200 g) kidney beans (¾ cup/175 mL), rinsed and drained

Pineapple Salsa

  • 1   fresh pineapple or about 1½ cups (375 mL) diced canned pineapple
  • 3   green onions
  • ½ cup (125 mL) loosely packed fresh cilantro leaves
  • ¼ tsp (1 mL) salt

DIRECTIONS

  1. Pour the coconut milk and water into a Small Batter Bowl and whisk until smooth.
  2. Pour the coconut milk mixture into the Multipot and add the rice. Bring to a simmer, uncovered, over medium-high heat.
  3. Meanwhile, cut the chicken into bite-sized pieces. Place in a medium bowl, add the rub, and mix to coat.
  4. When the rice is at a simmer, place the Silicone Collapsible Steamer & Strainer (collapsed one layer) over the pot. Transfer the chicken to the steamer, reduce the heat to medium, and cover with the lid. Let the chicken steam for 4–5 minutes.
  5. Cut off the top of the bell pepper, and remove the seeds and veins using the Scoop Loop®. Cut the pepper into quarters and slice with the Quick Slice.
  6. Remove the lid, push the chicken to one side of the steamer, and add the bell pepper to other side. Cover and steam for 4–5 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  7. Use the Pineapple Wedger to peel, core, and halve the pineapple. Using a Chef’s Knife, coarsely chop half of the pineapple. Save the remaining pineapple for another use.
  8. Slice the green onions into large pieces. Place the green onion and cilantro into the Manual Food Processor and process until finely chopped. Remove the blade and add the pineapple and salt; stir to combine.
  9. Remove the steamer from the pot. Juice the lime into the rice with the Citrus Press.
  10. To serve, transfer the rice into serving bowls. Add chicken, bell pepper, beans, and salsa.

Yield:   6  servings

Nutrients per serving:  U.S. Nutrients per serving: Calories 430, Total Fat 10 g, Saturated Fat 9 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 61 g, Fiber 5 g, Sugars 6 g, Protein 25 g

Cook’s Tips:

  • Steaming is a quick and easy way to cook chicken, fish, and vegetables without oil or fat. Steam is as hot as boiling water, so it cooks food as quickly, but more gently.
  • Cooking the rice in coconut milk creates a creamy texture and a subtle coconut flavor, but you could use broth or water if you prefer.
  • This recipe is all about customization. Switch out the rub for a different flavor, or try a vegetable like zucchini or chickpeas instead of kidney beans.

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over 250 chicken recipes to spice up your dinner menu.  If your wish  list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Zucchini-Pepperoni Pizza Bites

I’m always looking for alternatives for pizza which is one of my favorite things to eat.  The problem is finding good gluten free pizza which is also low in Weight Watcher points.  I’m excited to share this recipe with you.

Prep Time: 8 minutes     Cooking Time: 7 minutes  SmartPoints™ Value: 4
Servings: 1     Level of Difficulty: Easy

Ingredients

1 small uncooked zucchini, cut diagonally in twelve 1/4-inch-thick slices
2 spray(s) cooking spray
⅛ tsp garlic salt
¼ cup(s) marinara sauce
¼ cup(s) shredded part-skim mozzarella cheese
¾ oz turkey pepperoni
1 pinch crushed red pepper flakes, optional

Instructions

1. Preheat broiler; place a wire rack on a baking sheet (line with aluminum foil if desired).
2. Coat both sides of zucchini with cooking spray; place on rack and season with garlic salt. Broil zucchini until fork tender, 5 minutes.
3. Top each zucchini round with 1 tsp sauce and 1 tsp cheese; sprinkle evenly with pepperoni. Return to broiler until bubbly, 1-2 minutes; garnish with red pepper flakes.
4. Makes 1 serving.

Who’s ready to eat?

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Have a ThirtyOne-derful day!