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Tag Archives: brown rice

WW Chinese Pineapple Chicken

27 Sep

Weight Watchers Pineapple Chicken 015

How many wagons have you fallen off of? Have you fallen off of the sweets wagon? The alcohol wagon? The Friends reruns until 4 a.m. wagon? The “I’m tired of being treated like shit” wagon?

Eventually, we all find ourselves looking at the tread indentations of that friggin’ wagon trailing away from us while mud is kicked up into our faces. We’ve fallen off. A particularly erotic eclair spreads its legs like an elusive crush, or that box o’ See’s candies bares its nickel-shaped nipples like a shameless Brad Pitt seducing Geena Davis; or a bad day requires a friend named Martini and the rest is Absolut history; or a sleepless evening can only be comforted by Ross and Rachel and Phoebe and Janice; or perhaps you don’t know what being treated nicely feels like, so you’ll take shit over nothing.

The expression is an old one (early 1900’s, to be exact), yet we apply it to so many areas in our lives that require restraint, reflection, admission, and determination, at some point. Should you feel misery and self-loathing when you fall off? Fuck no. Get back on when you can and try not to make the same mistake twice, and if you do, get back on and try not to make the same mistake thrice, and if you do, get back on and don’t make the same mistake…..you get it. Keep tryin’, kid. You’ll get there.

I fall off of the Weight Watchers wagon regularly. Do I get pissed at myself? Yeah, but not enough to damage me permanently or make me wallow in a maelstrom of guilt. I’ve learned to enjoy dusting myself off, to be honest. It builds character.

I mention this because this Chinese Pineapple Chicken dish was the first Weight Watchers meal I ever made when finally, at 60 pounds above my “normal” weight, I got on the wagon and actually tried to help myself. I signed up for Weight Watchers, weighed in, went to meetings, stopped being a pussy, started walking a lot, and, fifty pounds later, was healthier.

And I’m glad this dish was the first because it’s excellent. If it sucked, I would have fallen off the wagon within a week. This dish gave me some hope, and it also made me realize that my “cooking” mind was way, way too narrow. There are plenty of ways to enjoy and indulge in good food without feeling after every meal like a goose being prepped for foie gras harvesting.

I got this recipe out of one of the first brochures that I received when I signed up for Weight Watchers. This recipe serves four, and each portion is a 6 on the old WW system (PointPlus and 360° can fuck off non-haltingly).

Note: Asian Black Bean Sauce favors vary, so find one that you dig, and go with it.

Chinese Pineapple Chicken

Serves 4

Ingredients:

Cooking Spray

1 bunch of scallions (green onions), trimmed and sliced thinly

1 tbsp. chopped, fresh ginger (do not substitute for this)

1 tbsp. minced garlic

2 boneless, skinless chicken breasts, cut into 1″ cubes

2 cups crushed pineapple or pineapple chunks, packed in juice

1/4 cup Asian black bean sauce

2 cups cooked brown or white rice (I used brown rice in the pictures; it has more fiber, holmes.)

Makin’ It:

Heat a skillet over medium-high heat and coat it with cooking spray. Add in the scallions, ginger, and garlic. Saute and stir this for about 4 minutes until it’s nice and pungent. Add in the chicken and saute it until it’s browned and almost cooked through, about 7-8 minutes, stirring regularly.

Add in the pineapple (juice and all) and the Asian black bean sauce. Stir it all together well. Get this to a simmer, lower the heat to medium, and cook it, stirring often, until the chicken is cooked through and tender, about 5 to 8 minutes more.

Put 1/2 cup of rice on each plate, and divide the Chinese Pineapple Chicken amongst the four plates. You might get this:

Weight Watchers Pineapple Chicken 010

I put sriracha on the rice because I like spice to kick me in the nuts a bit.

It’s easy, fantastically tasty, and a good place to learn how to stay on the wagon.

Until later, eat, drink, and peace out.

©Jon Marino 2013

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Slow Cooker Country Captain Chicken

27 Apr

Country Captain Chicken 003

Being a California native, I asked myself in my head, “What the hell is Country Captain Chicken?” the first time I heard of it. During my first years of teaching, one of my colleagues, originally from West Virginia, said she was making this for her son that night because he was coming home from college for the weekend and this was his favorite.  When I heard this, I asked her, “What the hell is Country Captain Chicken?” I received but a nebulous answer that it was chicken. And lastly, when I was looking through my Weight Watchers cookbook, I saw a Country Captain Chicken recipe, and I therefore inquired aloud, “What the hell is Country Captain Chicken?”  I am somewhat implacable concerning some things.

Briefly, Country Captain Chicken is a full-on American dish comprised of Chicken (told you), mushrooms, tomatoes, raisins, and curry over rice.  I would never have guessed, based on the ingredients, that it would be a southern tradition, but ’tis, and ’tis another reason I love the south.

Wikipedia, a reference that I mock and scorn as a teacher teaching research (yet I embrace as a lover of easily-accessible information in my private life), indicates that Country Captain Chicken could be regarded, as Chef Mamrej Khan has said, as one of the world’s first fusion foods.  Wow.  Wikipedia also describes that it was brought over here by the British probably through the port of Savannah with which the British East India Company traded.  Therefore, my Anglophilia is satisfied by this account and it is an Indian-British-American South dish.

Now with Weight Watchers, stews are very prominent because they fill you up, they can made without a lot of fat, and they still pack tons o’ flavor.  The Country Captain, whoever he is, does that job brilliantly here. The curry ties everything together, and you get a huge portion (2 1/4 cups) on rice (1/2 cup) for only 7 points on the old WW system (Points Plus and 360° can both fuck off indefinitely).  Moreover, it’s a slow-cooker recipe, so you can put this baby together before work and, when it’s time to eat, all you have to make is the rice.  Easier than a curious college student on Mardi Gras.

Slow Cooker Country Captain Chicken

Serves 4

Ingredients:

3 cups mushrooms, sliced (any mushroom variety would work)

1 cup onion, chopped

1/2 cup celery, chopped

1 chopped bell pepper, seeded and membranes removed

2 cloves garlic, minced

1 lb. boneless, skinless chicken (breast or thighs), chopped into bite-size pieces

1 tbsp. all-purpose flour

1/2 cup chicken broth, fat free if possible

2 tsp curry powder

1 tsp. salt

1/2 tsp.  black pepper

1/2 tsp. paprika

3 cups canned crushed tomatoes, or diced tomatoes crushed by hand

1/4 cup raisins or dried fruit

2 cups cooked rice, white or brown

fresh basil leaves (optional)

Makin’ It:

Heat a large skillet over medium-high heat and coat it with cooking spray or a tiny bit o’ olive oil.  Add the mushrooms, onion, celery, bell pepper, and garlic. Saute these guys until they’re tender, about 5 to 7 minutes.  Add these to the slow cooker along with the chicken and mix it all up.

In a small bowl, whisk together the flour and the broth until it’s smooth.  Add it to the slow cooker. Add in the curry powder, salt, pepper, paprika, tomatoes, and raisins.  Stir this together until it’s well-blended.

Cover and cook on the low setting for 5 hours.  Spoon 1/2 cup o’ rice on four plates (use a measuring cup to make the cool rice dome you see in my pictures). Ladle the chicken and sauce on each plate. You can serve it with fresh, torn basil leaves too, and it’s wonderful.

Country Captain Chicken 009

This has been a regular in my house for years.  Taste it and you’ll know why.

Until later, eat, drink, and peace out.

©Jon Marino 2013