With the wife and I on the Weight Watchers plan, I’ve been avoiding some of my favorite Mexican dishes. Now that I think about it, this really isn’t necessary if I’m carefully what I choose and how I prepare the dishes. Take fajitas for example. A protein, seasoning and some veggies. Made with boneless, skinless chicken breasts and not much oil the fajitas themselves are only 1 point per serving. I can live with a diet that includes chicken fajitas, can’t you? Well, that leads me to the sides. Made carefully many of the sides are 0 to only 2 points per serving. Follow along with me and I’ll show you how I prepared everything.
The night before I mixed up some blue corn masa to make up some tortillas. (This is the one item I couldn’t cheat on to lower the point value. 3 tortillas = 5 points)
I also got out the onion and bell peppers to cut up
I’m really getting into wok cooking. Here a cook I did last Sunday for Dinner.
Here are most the ingredients.
2 Tbsp light soy sauce
1 Tbsp oyster sauce
1 Tsp Siracha
1 Tbsp butter
2 eggs, beaten, seasoned with salt
2 Tbsp cooking oil (I used Sesame)
2 cloves garlic, chopped (approximately 1 1/2 tsp)
1 1/2 tsp chopped ginger
1/2 cup small diced onion (approximately 1/2 of medium size onion)
1 boneless skinless chicken thighs (approximately 4 to 5 oz) (I used Chicken Breast)
1/4 cup carrot, small diced
2 cups cold jasmine rice, or brown jasmine rice, recommended a day old (I used Cauliflower Rice)
1/4 cup frozen peas, optional (I added Celery)
4 green onions, chopped
sesame seeds for garnish
salt and pepper
I heated up the wok and put in 1 tbsp. of sesame oil. I then put in the ginger, garlic and onion and let them start to soften.
Next was the carrots. (Cooked for approximately 1 minute)
Next was the chicken. (Cooked until it was opaque)
Next was the celery including some leaves. (Cooked for approximately 1 minute)
Now I added the rice and the sauce. (Mixed it together and cooked for approximately 1 minute)
Next, I moved the mixture aside and added another tbsp. of sesame oil
and added the beaten eggs. (Cooked until it had mostly formed solid. Approximately 1 minute)
I then mix everything together. (Cooked for approximately 1 minute)
And finally, I added the green onion.
I cooked it for approximately 30 seconds and served.
The wife and I are doing the Weight Watchers program so I’m eating quite a bit differently that I did in the past. This was cooked inside on the stove top, but thought I’d share it anyway. (As it was delicious!)
cooking spray (I used some Red Pepper infused OO spray)
1 medium Golden Potato, Diced into approximately ½” pieces
½ cup onion, chopped
1 medium poblano chile, seeded and diced. (Mine was small so I added some Bell Pepper I had left over)
1 cup corn
1 cup black beans, drained
1 cup zucchini, Diced into approximately ½” pieces (I used a Mexican Squash)
1 tsp cumin (I used ½ tsp of Fajita seasoning and ½ tsp of cummin)
1 pinch salt, or to taste
½ cup, green variety (I used 2 Tbsp of the Hatch Chile and 4 tbsp of Herdez salsa verde - plus extra for garnish)
4 large eggs
2 Tbsp fresh chopped cilantro (for garnish)
Here a pic of most of the ingredients I used.
I started out by dicing up the potato and putting it in a slightly sprayed Non-Stick skillet to start cooking.
Once it started to brown, I put the onion, poblano and bell peppers.
Once it started to sweat, I added the black beans, corn, squash and seasoning. I let this cook for approximately 6 to 7 minutes.
After that I stirred in the Hatch chilies and Salsa Verde and let that cook another minute.
I then made 4 depressions in the mixture and crack the eggs in them.
I covered the skillet to help the tops of the eggs cook.
And afterwards I plated it up with some wheat toast.
As I said, this was delicious and except for the toast, it was zero points for the Purple Program we’re on!
This weekend I'm attempting my first dual-cook, a pork shoulder/butt and a brisket flat. I have a KJ Classic and an Akorn Jr, so I could do the pork on the Junior and brisket on the classic and not worry about it. But for the sake of only using one grill for two things that cook generally the same in terms of temp (also admittedly, I just kinda want to try it), I'm planning to use the extender rack on the KJ, put the butt on that then add the flat under it a few hours later as I'm anticipating less time for the flat than the butt (Never done just a flat, only packers, but I think the flats take less time?).
Has anyone ever done this? My only concern is the butt dripping fat all over the brisket, not sure if that will change the flavor or get it all greasy and it's a big no-no? Or will it not mess with the flat at all and if anything make it better from dripping fat all over it and keeping it from drying out?