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Horseradish Beef Brisket with Root Vegetables

Horseradish Beef Brisket with Root Vegetables

Lots of people spend lots of time thinking about brisket, unfortunately I am not one of those people. So I usually defer to experts when it comes to cooking up a delicious brisket. This particular recipe comes from Gail Simmons of Food & Wine and Top Chef fame, and is perfectly delicious. The horseradish makes a perfect accompaniment to bring out the flavors of the beef and root veggies. Make it as a main dish and then serve up the leftovers in yummy brisket sandwiches. You can also make this dish in the crockpot, just sear off the beef, toss everything in the slow cooker, and let cook for 8 hours.

Horseradish Beef Brisket with Root Vegetables
Servings: 8 servings
Serving Size: 5 oz. with 2/3 cup vegetables
Nutritional Info: 282.3 calories, 7.5g of fat, 19.3g of carbohydrates, 3.8g of fiber, 33.5g of protein
Weight Watchers® PointsPlus®: 8 * (more…)

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Sunday Slow Cooker: Hawaiian Chicken

Sunday Slow Cooker:  Hawaiian Chicken

Some of my favorite slow cooker recipes are the kind that can be used in tons of different ways during the week. This is one of those recipes. You can literally use this chicken over and over again after making it and feel like it’s a new meal each time.

Start out serving it with Asian slaw and rice. The next day wrap it up in lettuce with hot sauce, water chesnuts, and cilantro for a low carb taco. Then try it out in a quesadilla with some sliced jalapenos, cheddar cheese, and sauteed peppers. Next throw it on a sandwich for a Hawaiian take on a classic pulled pork sandwich. Add some barbecue sauce and crunchy veggies if you’re feeling it. Still need more? Use it in a stir-fry with sauteed veggies and fried rice. Turn it into a BBQ Chicken pizza. Make a breakfast hash with sweet potatoes. Wrap it up into a burrito. Seriously, this recipe could be used 100 different ways.

Crockpot Hawaiian Chicken
Servings: 8 servings
Serving Size: 4 oz. chicken
Nutritional Info: 192.5 calories, 4.1g of fat, 9.2g of carbohydrates, .3g of fiber, 27.6g of protein
Weight Watchers® PointsPlus®: 4 * (more…)

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Friday Five: Easter Dishes

Friday Five:  Easter Dishes

Let’s start by saying that I can not stop eating Cadbury Mini Eggs. There is literally an open bag next to me that is going to turn into breakfast with one more bite. They are my favorite Easter candy and something about them only being available once a year, makes me obsessively eat them for weeks. I am even considering ordering them from Amazon and creating a stockpile to get me through. I seem to be in a world of bad ideas this morning.

However luckily, I have some good ideas for you. Here are some ideas for delicious dishes that would make any Easter table shine. If you are celebrating, what are you making this year?

1. Pork Tenderloin and Apples, 5 P+

2. Mini Mushroom Frittatas, 2 P+

3. Breakfast Bread Pudding with Peaches, 6 P+

4. Carrot Cake Cupcakes with Cream Cheese Frosting, 6 P+

5. Baked Ham, 3 P+

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Chicken Mole Bowl with Roasted Vegetables

Chicken Mole Bowl with Roasted Vegetables

There are just some things in my opinion it will likely never be worth to try and make on my own. Mole is on the very top of the list. Not only does it usually have over twenty ingredients and take hours to make, living in Los Angeles there is an abundunce of delicious mole available for purchase. My absolute favorite comes from Grand Central Market downtown and is only $5 for a pound. Amazing. It’s so good in fact that I sometimes have to ship it to friends who have moved out of the city.

If you aren’t familiar with Mole, prounounced moh-lay, it is a traditional Mexican salsa made with chocolate, nuts, dried chiles, and tons of spices. It’s dreamy stuff. And to many people’s surprise you can find prepared mole in most supermarkets with the Mexican food. If not, you can order it on Amazon.

This quick and yummy lunch of dinner combines simple shredded chicken with prepared mole sauce and roasted veggies. The veggies are roasted in spices to mimic the flavors in the mole and make a delicious side dish on their own.

Chicken Mole Bowl with Roasted Vegetables
Servings: 1 serving
Serving Size: whole recipe
Nutritional Info: 249.9 calories, 6.5g of fat, 30.5g of carbohydrates, 9.7g of fiber, 29.2g of protein * 7 P+ (5 P+ if you don’t count veggies)
Weight Watchers® PointsPlus®: 7 (5 if you don’t count veggies) * (more…)

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Mushroom and Rice Stuffed Squash

Mushroom and Rice Stuffed Squash

This recipe is a bit out of place for this time of year. It feels much more like fall than spring. But sometimes it’s good to just go with what looks good. And when I spotted some acorn squash in the market earlier this week, I couldn’t help myself from picking one up.

Or perhaps my subconscious was just rejecting the notion that bathing suit season is right around the corner and instead pining for the change in season that welcomes more clothes. Either way, this recipe is light, hearty, and makes a quick and yummy lunch or dinner. Feel free to mix up the spices, add in some ground beef, or change up the veggies to make it your own.Mushroom and Rice Stuffed Squash
Servings: 2 servings
Serving Size: 1 stuffed squash half
Nutritional Info: 224.8 calories, 3.6g of fat, 46.4g of carbohydrates, 5.6g of fiber, 5.2g of protein
Weight Watchers® PointsPlus®: 6 * (more…)

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Vegetable Spring Rolls with Peanut Sauce

Vegetable Spring Rolls with Peanut Sauce

One of the very first things I learned when I started trying to lose weight was the importance of having healthy snacks and quick lunches around so I wouldn’t be tempted to grab something high in calories when suddenly mid afternoon I felt like I could eat my arm. So instead of leaving things to chance, I started stocking my fridge with healthy options like these veggie spring rolls. Packed with vegetables and tofu they make the perfect snack or lunch and can be eaten on the go. Not a fan of tofu? Just use ground chicken, ground turkey, shrimp, or any mild fish.

Vegetable Spring Rolls
Servings: 4 servings
Serving Size: 2 spring rolls with 2 tbsp. sauce
Nutritional Info: 188.9 calories, 7.8g of fat, 27.4g of carbohydrates, 4.5g of fiber, 13.2g of protein
Weight Watchers® PointsPlus®: 5 * (more…)

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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