Doing Weight Watchers, at least at the beginning, takes some effort and forethought, when it comes to making meals.
I came home from the gym this morning starved and used a lot of my daily points, so eating lunch and dinner took some skill. One great thing about the “new” point system for Weight Watchers, is that almost all fruits and veggies are no points. That makes filling up much easier.
Lunch today was WW Zero Point Veggie Soup with 1/2 C jasmine rice. It’s a 3 point meal that is filling and satisfying.
Dinner tonight was a combo deal. I made a mixed green salad, added 1/2C of the Asian Slaw I made yesterday, and topped it with my own Chicken Fajitas and 4 tbsp. of Wholly Guacamole. This very filling and satisfying dinner was just 5 points including the guacamole.
For the fajitas–INGREDIENTS:
- 2 Sweet peppers, seeded and cut into thin strips
- 1 medium red onion (white onion is fine too), cut into thin strips
- 1# boneless skinless chicken breast, cut into thin strips
- Juice of 2 limes
- Juice of 1 lemon
- 1 Clove of garlic, crushed
- 1/2 tsp. ground cumin
- 1/2 tsp. Lawry’s seasoned salt
- 1 tbsp. Sriracha (more or less, to your taste) or 1/2 tsp. red chili flakes -NOT BOTH
- PAM Olive oil spray
Mix together the lime juice, lemon juice, garlic, cumin, salt and sriracha and add the chicken strips, marinating anywhere from 1 to 3 hours. Anything more than that and the chicken will actually begin to cook.
While the chicken is marinating, make your green salad and put it into the fridge to crisp up.
Spray a non-stick pan with olive oil spray and add the onions and peppers. Saute them over medium-high heat until they soften a little and start to brown and singe a little. This should take 7 to 10 minutes. Remove them from the pan and into your serving bowl and set them aside.
Respray your pan and remove the chicken from the marinade and toss it into the pan. Toss it around as it cooks. It will only take two or three minutes if you’ve made your strips small. Just cut one of the bigger slices in half to make sure the chicken is cooked through. As soon as it is, add the onions and peppers back into the pan and stir it through the chicken, heating it all through.
To serve, take your salad out of the fridge, add 1/2 to 1 C of slaw on top of the salad, add about 1/4 of the chicken pepper mixture on top of that, then add 2 to 4 tbsp. of guacamole. You can mix it all together or not, your choice, obviously, but between the dressing on the slaw and the guac, you won’t need or want any other dressing.
Photo of salad and slaw only:
NOTE: you can also serve this with low fat sour cream and shredded cheese, or serve corn tortillas for the fajitas and eat the salad/slaw on the side, but each corn tortilla is an additional 2 points.