Mongolian Chicken

One of my favorite dishes whenever I went to PF Chang’s and/or Pei Wei was the Mongolian Beef but as any Weight Watcher knows it wreaks havoc on your points (25 and 22 Smart Points, respectively for the beef only, no thank you!). So I set out to make a point friendly version and came up with a lightened up version using chicken instead of beef for 9 Smart Points. 

Mongolian Chicken

Yield: 1 serving

Smart Points: 9

1 tsp vegetable oil

1 c button mushrooms, chopped

1 medium scallion, sliced

¼ tsp ginger root, minced (can be substituted with ground ginger)

1½ tsp garlic, minced

¼ c low sodium soy sauce

1 tbsp raw sugar

¼ c water

1 tbsp cornstarch

6oz. boneless, skinless chicken breast, cut into ½” pieces

½ tsp sesame seeds

Dip the chicken pieces into the cornstarch to apply a very thin dusting to both sides of each piece of chicken. Let the chicken sit for about 10 minutes so that the cornstarch sticks.

As the chicken sits, heat up a non-stick pan to medium high heat and spray with cooking spray. Add the chicken to the pan and sauté until golden brown. Remove from the pan.

Make the sauce by heating 1 tsp of vegetable oil in a medium saucepan over med/low heat; don’t get the oil too hot. Add the mushrooms and sauté, then add ginger (if you’re using ground ginger add with the soy sauce and water) and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, and then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

Add the chicken to the sauce and simmer; add the green onions and cook for one minute. Sprinkle the sesame seeds and stir.

Serve with either rice or noodles (will change smart points value).


BBQ Chicken Baked Potato

Yesterday I went out to lunch and the person I was eating with was having a BBQ chicken sandwich and French fries. During our lunch he suggested that the meal would be great if instead of the sandwich he could take the BBQ chicken and toppings and just toss them over the French fries. This got me thinking how amazing that would all taste and how to lighten them up and make them Weight Watchers friendly. Luckily I was heading to the supermarket afterwards and was able to grab the ingredients for my experiment.  

So here it is in all it’s glory, my version of a BBQ Chicken Baked Potato

Yield: 1 serving

12 Smart Points 


1- 6 oz. Potato, scrubbed clean

5 oz. Chicken breast, cut into small pieces

2 tbsp. BBQ sauce

¼ cup reduced fat cheddar cheese, shredded

1 tbsp. turkey bacon bits 
Preheat the oven to 400ºF

Pierce the potato various times with a knife or fork. Wrap in a damp paper towel and microwave for 8 minutes. You can cook the potato wrapped in foil and in the oven, but the microwave method will save a lot of time.

Season your chicken with salt and pepper and cook in a saute pan over medium high heat. Once done take off the heat and add the BBQ sauce to the pan and mix.

Split the potato down the center and top with the chicken, cheddar cheese and turkey bacon bits. Bake in the preheated oven for 12 minutes or until the cheese is golden brown.

Mediterranean Bowl

I LOVE Mediterranean food! The flavors are fresh and the use of whole foods is very healthy and appealing. Here I’ve taken some of my favorite ingredients and mashed them together but they go so well.

Cooking tip: You can use any vegetables you’d like, however always keep in mind that when you’re cooking them you should always start with the tougher veggies first and go adding the more tender ones as you go along. Here I’ve added the tomatoes at the end so they keep their shape without adding too much liquid and steaming the rest.

Mediterranean Bowl

Yield: 1 serving

9 Smart Points


¼ c. Dry Couscous (4sp)

¼ c. Water

6 oz. Chicken Breast, Seasoned and Grilled (3 sp)

⅓ c. Red Onion, Sliced (0 sp)

½ c. Zucchini, Sliced (0 sp)

½ c. Mushrooms, Sliced (0 sp)

½ c. Cherry Tomatoes, Quartered (0 sp)

2 tbsp. Fat Free Feta Cheese (0 sp)

1 tbsp. Balsamic Glaze (2 sp)

Salt and Pepper to Taste


To make the Couscous:

Bring ¼ c. water to a boil; add the dry couscous and cover. Let stand for 5 minutes and fluff with a fork.

To make the Vegetables:

Preheat a sauté pan and spray with olive oil spray. Add onions and zucchini and begin to sauté. Once the onions are starting to get translucent and zucchini are brown, add the mushrooms. Let cook for a few minutes before adding the tomatoes and saute until the tomatoes are heated through.

For the bowl:

Place the couscous, chicken and vegetables in a bowl. Top with feta cheese and balsamic glaze.


Chicken Burrito Bowl

I haven’t always been a big fan of bowls, but I’ve been changing my tune after seeing how convenient they are. I made this Chicken Burrito Bowl in about 30 minutes of total cooking time and of course any of the ingredients can be substituted or additional ingredients can be added (substitutions/additions may change the smart points value).

Chicken Burrito Bowl 

Yield: 1 serving

8 Smart Points 

1 c. Cooked Brown Rice (4sp)

1/3 c. Seasoned Black Beans (I used canned beans) (2sp)

3 oz. Chicken Breast, Seasoned and Grilled

½ oz. Queso Fresco (1sp)

½ c. Pico de Gallo (0sp, recipe follows)

¼ c. Pickled Onions (0sp, recipe follows)

1 tbsp. Cilantro, Chopped

For the Pico De Gallo

½ c. Tomatoes, chopped

1 tbsp. Fresh Lime Juice

2 tsp. Cilantro, Chopped

Salt, To Taste

Mix all ingredients and set aside

For the Pickled Onions

1 c. Hot Water

½ c. Apple Cider Vinegar

1 tbsp. Granulated Sugar

1-1/2 tsp. Kosher Salt

½ Red Onion, Thinly Sliced

Mix the water, apple cider vinegar, granulated sugar, and kosher salt until the sugar and salt dissolve.

Place sliced onion in a jar and pour vinegar mixture over; let sit at room temperature for at least one hour. Can be stored in the refrigerator for up to two weeks.

For the Burrito Bowl

Place the brown rice, black beans, chicken breast, pico de gallo, and pickled onions in a bowl.

Top with crumbled queso fresco and chopped cilantro