From Comfort Classics
by Weight Watchers, p. 103
PREP 10 MIN COOK 25 MIN SERVES 4
by Weight Watchers, p. 103
PREP 10 MIN COOK 25 MIN SERVES 4
1/4 c ketchup
2 T packed dark brown sugar
1 T yellow mustard
1 T apple-cider vinegar
1 t chili powder
1/2 t ground cumin
1/8 t ground allspice
1/8 t ground ginger
4 1/4-lb skinless, boneless chicken thighs, trimmed & cut into 1-inch pieces
8 slices whole-wheat bread, toasted
12 bread & butter pickle slices
1 Stir in ketchup, sugar, mustard, vinegar, chili powder, cumin, allspice, and ginger together in a medium skillet; add the chicken and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the chicken is tender; 20-25 minutes.
2 Remove from the heat and shred the chicken with 2 forks. Serve the chicken mixture between the bread slices with the pickles on the side.
PER SERVING (1 sandwich) 7 POINTS
Alterations: We changed a few things about this recipe since we were serving it to non-Weight Watchers. We aren't sure how these alterations affected POINTS values.
1 Instead of apple-cider vinegar, we used rice wine vinegar.
2 We added some onions and garlic to the chicken mixture.
3 We used potato bread instead of whole wheat.
5 We topped our sandwiches with tomato.
Rating: We give it a 5 stars (out of 5).
Review: This is the very first dish we tried out of this cookbook and we thought it was amazing. It was so tasty! Our company loved it too. You would never know that this was a healthy recipe. The chicken tasted sweet and is the type of dish that you could serve to any crowd.
There was nothing exceptionally hard about making it, although pulling the chicken was a new experience. If we weren't trying to make as many different recipes as possible from this cookbook, we would consider having this for dinner several nights of the week.
We would recommend putting the mixture in a wrap to cut down on the POINTS and think that this would even be good cold. You could even mix it up a little by putting different toppings on your sandwich.
2 T packed dark brown sugar
1 T yellow mustard
1 T apple-cider vinegar
1 t chili powder
1/2 t ground cumin
1/8 t ground allspice
1/8 t ground ginger
4 1/4-lb skinless, boneless chicken thighs, trimmed & cut into 1-inch pieces
8 slices whole-wheat bread, toasted
12 bread & butter pickle slices
1 Stir in ketchup, sugar, mustard, vinegar, chili powder, cumin, allspice, and ginger together in a medium skillet; add the chicken and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the chicken is tender; 20-25 minutes.
2 Remove from the heat and shred the chicken with 2 forks. Serve the chicken mixture between the bread slices with the pickles on the side.
PER SERVING (1 sandwich) 7 POINTS
Alterations: We changed a few things about this recipe since we were serving it to non-Weight Watchers. We aren't sure how these alterations affected POINTS values.
1 Instead of apple-cider vinegar, we used rice wine vinegar.
2 We added some onions and garlic to the chicken mixture.
3 We used potato bread instead of whole wheat.
5 We topped our sandwiches with tomato.
Rating: We give it a 5 stars (out of 5).
Review: This is the very first dish we tried out of this cookbook and we thought it was amazing. It was so tasty! Our company loved it too. You would never know that this was a healthy recipe. The chicken tasted sweet and is the type of dish that you could serve to any crowd.
There was nothing exceptionally hard about making it, although pulling the chicken was a new experience. If we weren't trying to make as many different recipes as possible from this cookbook, we would consider having this for dinner several nights of the week.
We would recommend putting the mixture in a wrap to cut down on the POINTS and think that this would even be good cold. You could even mix it up a little by putting different toppings on your sandwich.
Have you tried this recipe? What did you think?
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