Broiled or Grilled Pollo Sabroso

Broiled or Grilled Pollo Sabroso
Servings: 6 • Serving Size: 1 thigh • Old Points: 4 pts • Points+: 4 pts
Calories: 154.1 • Fat: 9.5 g • Protein: 15.5 g • Carb: 0.4 g • Fiber: 0.1 g 

• 6 medium chicken thighs
• 1 tbsp vinegar
• 2 tsp soy sauce
• 1 packet Sazon (in Spanish aisle, I prefer Badia brand with no MSG)
• Adobo (in Spanish aisle)
• garlic powder
• oregano

Season chicken with vinegar and soy sauce. Add sazon, a generous amount of adobo, garlic powder, oregano and adobo and mix well. (Don't use your hands or they will turn orange) Let chicken marinade at least 20 minutes. Broil or grill on low until chicken is cooked through, careful not to burn. Enjoy with rice and salad.

Asian Grilled Chicken Recipe

Asian Grilled Chicken Recipe
Gina's Weight Watcher Recipes
Servings: 3 • Size: 2 cutlets • Old Points: 3 pts • Points+: 3 pts
Calories: 55 • Fat: 3.0 • Carbs: 5.7 • Fiber: 0.6 • Protein: 1.9

• 6 thin boneless skinless chicken cutlets (3 oz each)

Marinade:

• 2 tbsp lemon juice
• 2 tbsp toasted sesame seeds
• 2 cloves garlic, minced
• 2 tsp fresh ginger, peeled and minced
• 2 green onions, minced
• 1/4 cup low sodium soy sauce
• 1/4 cup teriyaki sauce
• 1 tsp honey
• 2 tsp sesame oil

Combine all marinade ingredients in a small bowl. Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.

Preheat grill to high. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter

Pumpkin Banana Nut Bread

Pumpkin Banana Nut Bread
Gina's Weight Watcher Recipes
Servings: 12 slices (1 loaf) • Serving Size: 1 slice • Old Points: 3 pts • Points+: 4 pts
Calories: 146.5 • Fat: 2.7 g • Carb: 33.3 g • Fiber: 1.6 g • Protein: 2.7 g 

• Pam baking spray
• 3/4 cup unbleached all purpose flour
• 1/2 cup white whole wheat flour
  
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground cloves*
• 1/2 tsp ground nutmeg*
  
• 3 very ripe medium bananas, mashed
• 1/2 cup pureed pumpkin
• 2 tbsp butter, softened
• 1/2 cup light brown sugar, unpacked
• 1 large egg white
• 1 large egg
  
• 1 tsp vanilla extract
• 1/4 cup chopped pecans (optional, 5 pts+ per slice if using)
  

Preheat oven to 325°. Grease a 9x5 inch loaf pan with baking spray.
In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.

In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.

Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.