Pineapple & Peppers Chicken Stir Fry

I have been trying to eat healthier so I have done quite a lot of searching for light recipes. I found this on laaloosh.com. It is a really nice site for healthy recipes and the Weight Watcher points have already been calculated. I paired this recipe with latin rice which was very delicious.

Souce: laloosh.com
Ingredients:
8 oz boneless, skinless chicken breasts, chopped into small chunks ( I used chicken tenders)
1 chopped red bell pepper, green bell pepper salt & pepper, yellow bell pepper( I used a bag of frozen mixed peppers to cut down on the prep and cost)
10 oz can pineapple tidbits, drained
1 tbsp hot sauce ( I substituted with Hoisin sauce)
1 tsp paprika
1 tsp garlic powder
salt and pepper to taste

Directions:
Spray a large fring pan with cooking spray. Add the chicken, garlic, paprika and salt and pepper and cook until chicken is well done. Then, add pineapple and hot sauce, and cook on medium for 5 minutes. Next, add all the peppers and fry until they are cooked through and softened. Serve immediately.

Recipe serving size = 2 WW points = 5 per serving

Latin Yellow Rice
Source: Gina's Weight Watcher Recipes
5 WW points/1 cup

2 c. long grain rice
2 tbsp canola oil
1 chicken bullion cube
1 packet Sazon ( found in the latin food aisle)
5 scallions, chopped
2 garlic cloves, minced
1 tomato, diced
1/2 c. cilantro
4 c. water
salt to taste

Directions:
In a medium pot with a tight fitting lid, heat oil on medium heat and saute scallions, cilantro and garlic for 2 minutes. Add tomatoes and saute another minute. Add rice and saute 2 minutes longer, stirring frequently. Add water, bullion cube and sazon. Taste the water for salt and add more for taste, if needed. Let water boil on high, stirring once. As the water boils down and just skims the top of the rice, turn the burner down to very low and cover for 15 minutes. The steam will cook the rice so do not open. After 15 minutes, take the pot off the burner and let the pot sit for 5 minutes more. This will finish cooking the rice without burning the bottom.

Dirty Risotto

I saw this recipe online a few times, but have never gone as far to print it out and make it. So when I saw it in my cookbook, I took it as a sign that I needed to make it. It was fabulous! I loved all of the flavors and it was creamy without being fattening. As usual, I omitted most of the oil and butter in the recipe, but because of the fat in the meats, I don't think that this dish needed the extra butter.

Source: Family-Style Pasta by Giada DeLaurentiis

Ingredients:

5 c. reduced-sodium chicken broth
2 tbsp unsalted butter ( I omitted)
2 oz pancetta, chopper ( I used center-cut bacon because I had it on hand)
8 oz spicy Italian sausage, casings removed ( I used 3 oz of sweet chicken sausage)
3/4 c. finely chopped onion
1 c. red bell pepper ( I used green to save money)
4 oz mushrooms, trimmed and chopped ( I used 8 oz)
1.5 c. Arborio Rice
3/4 c. dry white wine ( I omitted)
1/2 c. Parmesan cheese
salt and pepper
1 tbsp fresh parsley ( I omitted)

Directions:
Bring the broth to a simmer in a saucepan. Cover the broth and keep hot over low heat.
In a large heavy saucepan. melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper and mushrooms and saute until tender, about 8 minutes, scraping up the browned bits on the bottom of the pan. Add the rice and stir to coat. Add the wine and simmer until it has almost completely evaporated, about 1 minute. Add 1/2 cup of the simmering broth and stir until it is almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender, but firm to the bite and the mixture is creamy, about 25 minutes total. Remove from the heat. Stir in the cheese , salt and pepper. Transfer the risotto to a serving dish. Sprinkle with parsley and serve immediately.