WEIGHT WATCHERS JERK CHICKEN AND SALSA SALAD 4.5 POINTS
I am an idiot. Last year I GLUED all my weight watchers recipes out of weight watchers magazines into an exercise book. Come this year when I am given not one but two recipe folders to hold snippets out of magazine I have to try and unglue them. The result is not successful. So I am putting them on recipezaar to print them out to organise them, damn last years OCD. I'm not sure what issue they are from but this is definitely from weight watchers magazine
Provided by cakeinmyface
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to gas mark 4. ut chicken drumsticks into a plastci freezer bag and add jerk seasoning and lime zestv and juice. close bag and massage the drumsticks to coat them
- remove drumsticks and place on a baking tray cook in oven for 320 minutes or until cooked through (juiceds shoul run clear).
- meanwhile cook the pasta accvoridng to pack instructions, drain then rinse with cold water until cool. put into bowl with salsa, corrainder and sweetcorn season with black pepper and stir to combine. serve 2 chicken drumsticks with a quarter of the salsa.
Nutrition Facts : Calories 238.2, Fat 3.5, SaturatedFat 0.8, Cholesterol 57, Sodium 475.4, Carbohydrate 32, Fiber 2.8, Sugar 3.9, Protein 20.7
WEIGHT WATCHER JERK CHICKEN
This was in a 1993 WW magazine. Looks like approximately 4 points per serving (184 calories per serving) I had the recipe in my stash which I am slowly cleaning out. Prep time includes marinating time.
Provided by TXOLDHAM
Categories Chicken Breast
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine all ingredients except chicken until mixture forms a paste (or in a food processor).
- Rub chicken evenly with spice mixture; cover and refrigerate at least 8 hours, preferably overnight.
- Preheat broiler. Broil chicken on rack 10-15 minutes, turning once, until cooked through.
Nutrition Facts : Calories 255.6, Fat 15.2, SaturatedFat 3.7, Cholesterol 72.6, Sodium 96, Carbohydrate 2.4, Fiber 0.7, Sugar 0.3, Protein 23.9
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JERK CHICKEN WITH QUINOA, MINT, AND MANGO | HEALTHY RECIPES
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Cuisine CaribbeanCategory DinnerServings 4Total Time 38 mins
- Set small saucepan over medium heat. Add quinoa and cook, stirring frequently, until dry and fragrant, about 5 minutes. Stir in water and 1/4 teaspoon salt; bring to boil over high heat. Reduce heat to low and simmer, covered, until liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff quinoa with fork. Transfer to large bowl and let cool slightly.
- Meanwhile, to make dressing, whisk together lime zest and juice, oil, 1/4 teaspoon salt, and pepper in small bowl. Stir in onion.
- Sprinkle both sides of chicken cutlets with jerk seasoning and remaining 1/4 teaspoon salt. Spray ridged grill pan with nonstick spray and set over medium-high heat. Place chicken on grill pan and grill until cooked through, about 3 minutes per side.
- Add mango, bell pepper, mint, cilantro, and scallions to quinoa in bowl; pour dressing over and toss to coat. Divide chicken and quinoa evenly among 4 plates. Serve with lime wedges.
JERK CHICKEN WITH RICE & BEANS | HEALTHY RECIPE | WW …
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Cuisine CarribeanCategory DinnerServings 4Total Time 30 mins
- Slash the chicken breasts with a sharp knife and place them in a non-metallic dish. Pour the jerk marinade evenly over the chicken. Cover and marinate for 30 minutes in the fridge.
- In a pan, crumble the stock cube into 500ml boiling water and stir in the rice. The water level should be about a fingertip above the rice. Add the chillies. Bring to the boil, then cover and simmer for 15 minutes.
- Meanwhile, preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a baking tray with cooking spray and arrange the chicken breasts on it. Bake for 20 minutes or until cooked through.
- Add the kidney beans, thyme and lime zest to the rice and simmer, covered, for 10 minutes or until tender. Drain, remove the chillies and thyme, and return the rice to the pan. Stir in the lime juice.
JERK CHICKEN THIGHS WITH MANGO SALSA | RECIPES | WW USA
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Cuisine CaribbeanCategory DinnerServings 2Total Time 40 mins
- Combine the scallions, lime juice, 1 tablespoon of the cilantro, the soy sauce, sugar, garlic, ginger, jalapeño pepper, allspice, and nutmeg in a blender; puree on high speed. Transfer the mixture to a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning bag occasionally, at least 4 hours or up to overnight.
- To make the mango salsa, combine the remaining 1 tablespoon cilantro, the mango, onion, orange juice, and salt in a small bowl; set aside.
- Spray the grill rack with nonstick spray. Prepare the grill. Remove the chicken from the marinade. Grill the chicken 5 inches from the heat, turning frequently, until cooked through, 20–25 minutes. Serve the chicken with the mango salsa. Yields 1 chicken thigh and scant 1/2 cup salsa per serving.
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Cuisine CaribbeanCategory DinnerServings 6Total Time 12 hrs 20 mins
- Combine onion, scallion lengths, habanero, garlic, ginger, lime juice, oil, soy sauce, molasses, jerk seasoning, and allspice in blender; process until mixture forms a paste. Transfer 1/4 cup of paste to cup; cover and refrigerate.
- Combine chicken and remaining seasoning paste in large zip-close plastic bag. Squeeze out air and seal bag; massage paste onto chicken. Refrigerate 8 hours or up to overnight.
- Transfer chicken and seasoning paste to 5- or 6-quart slow cooker. Cover and cook until chicken is tender, 4–5 hours on Low.
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