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Ropa Vieja (Cuban Shredded Beef)
Entrees

Ropa Vieja (Cuban Shredded Beef)

by Rob

I previously made Chicken Ropa Vieja as a healthier option, even though the dish is traditionally prepared with beef. But, if the beef is a lean cut – sirloin in this case – and trimmed closely, it can also be pretty darn healthy. And, wow, does that beef flavor come through.

I happened to have pomegranates that I didn’t have plans for, so I seeded them and threw them in. This added a fruitiness that was very interesting alongside the savoriness and spiciness.

Print Recipe
 Ropa Vieja (Cuban Shredded Beef)
2 Weight Watchers points per serving (5 points for 2 servings)
Course Main Dish
Cuisine Cuban
Keyword beef, pomegranate, WW2
Prep Time 20 minutes
Cook Time 4 hours
Servings
Ingredients
Course Main Dish
Cuisine Cuban
Keyword beef, pomegranate, WW2
Prep Time 20 minutes
Cook Time 4 hours
Servings
Ingredients
Instructions
  1. Place beef in slow cooker. Sprinkle with cumin and oregano.
  2. Cut onions and peppers in strips and place on top of beef.
  3. Cut stewed tomatoes into chunks and place on top. Sprinkle with chile de arbol powder, salt, and pepper.
  4. Seed pomegranates (see https://absolute0cooking.com/recipe/how-to-seed-a-pomegranate/). Add pomegranate to the pot.
  5. Place lid on slow cooker (don't lock it, but you know that already, right?). Cook on High for 4 hours.
  6. Strain out the liquids into a bowl. Retain the liquids as a stock for a future recipe.
  7. Use two forks to shred the beef.
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Chicken Mofongo
Appetizers & SidesEntrees

Chicken Mofongo

by Rob

This is a fairly simple recipe to execute, but the way the pieces go together really blew me away. Here’s where I will try to explain why it had such a profound effect on me.

When I made the Chicken Ropa Viejo, I naturally ate some of it. The taste is terrific, but I have to admit that the leanness of the chicken breast puts it ever so slightly on the dry side. This isn’t an issue, since I expect to enjoy it with a slew of different things (like guacamole, salsa, and so on). But, I did notice.

The mofongo recipe that follows technically doesn’t need to have any meat in it. It can be seen as sort of a garlic mashed potatoes, with plantains in place of potatoes. I tried some before I mixed in the chicken, and it was tasty…but also pasty: the starch of the plantains made this inevitable.

So, it was a surprise to find that mixing the two together actually improved both. The starchiness of the mofongo seemed to bind to the chicken and provide the moisture that it (somewhat) lacked. And, the savoriness of the chicken elevated the plantains beyond where they would have been on their own.

It actually gets better. While this chicken mofongo is terrific as-is, it also takes very well to salsa, guacamole, sour cream…and I can honesty see rolling some up in a tortilla and having it that way.

As a side note, I understand now why mofongo recipes always call for green plantains. One of the plantains I bought ripened, and seriously tasted just like a banana. The sweetness would have been distracting.

Now, the part I’m not so thrilled about. I’m baffled as to why Weight Watchers says that 1 plantain is 10 points, whereas bananas are 0 points. The carbs (31 to 27) are similar, as are the calories (110 to 90), and the nutritional value is comparable. I would have expected this to weigh in significantly lighter than Weight Watchers says it is.


Print Recipe


Chicken Mofongo

3 Weight Watchers points per serving

Course Appetizer, Main Dish, Side Dish
Cuisine Caribbean, Cuban
Keyword chicken, plantains, WW3

Prep Time 10 minutes
Cook Time 20 minutes

Servings


Ingredients

Course Appetizer, Main Dish, Side Dish
Cuisine Caribbean, Cuban
Keyword chicken, plantains, WW3

Prep Time 10 minutes
Cook Time 20 minutes

Servings


Ingredients


Instructions
  1. Peel the plantains: the skin is so thick that you will need to cut a slit down the length of the skin. Make sure to cut no more than about 1/4" (6 mm) deep (I did cut somewhat deeper than I wanted here, but it didn't harm the final product).

  2. Cut plantains into 1" (25 mm) chunks. Place in a pot with chicken stock or juices from Chicken Ropa Viejo. The redness of the juices here are from the tomatoes used in the ropa viejo.

  3. Bring to a boil. Cook for 10 minutes. Remove from pot with a slotted spoon and discard the juices.

  4. Melt butter in the same pot, then add garlic. Saute while stirring continuously for 2 minutes or until they just start to brown. Add plantain chunks to the pot. Stir to coat, then continue heating to brown the plantain chunks slightly.

  5. Smash plantain chunks in a molcajete (mortar and pestle) or place plantain chunks in a bowl and smash with a potato masher just enough to break the skin. Don't work so much that it turns to the consistency of mashed potatoes.

  6. Mix plantain mash with Chicken Ropa Viejo. Blend evenly, but try not to break up the plantain chunks.

  7. Form using a ring mold. Garnish with cilantro if desired.

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Chicken Ropa Vieja (Cuban Shredded Chicken)
Entrees

Chicken Ropa Vieja (Cuban Shredded Chicken)

by Rob

Ropa Vieja is typically done with beef. This is the chicken part of my Chicken Mofongo, but it can certainly be used for other awesome things like tacos, burritos, or just eating straight out of the bowl.

This recipe is also a rare “Absolute 0” recipe, which means that it’s 0 Weight Watchers points, regardless of how much you have: everything in this recipe is a 0-point ingredient, so help yourself!

Print Recipe
 Chicken Ropa Vieja (Cuban Shredded Chicken)
Course Main Dish
Cuisine Cuban
Keyword Absolute 0, chicken, WW0
Servings
Ingredients
Course Main Dish
Cuisine Cuban
Keyword Absolute 0, chicken, WW0
Servings
Ingredients
Instructions
  1. Place chicken breasts in slow cooker. Sprinkle with cumin and oregano.
  2. Cut onions and peppers in strips and place on top of chicken breasts.
  3. Cut stewed tomatoes into chunks and place on top. Sprinkle with chile de arbol powder, salt, and pepper.
  4. Cut grapefruit in half and juice the entire contents into the slow cooker.
  5. Place lid on slow cooker (don't lock it, but you know that already, right?). Cook on High for 4 hours.
  6. Strain out the liquids into a bowl. Retain the liquids as a stock for a future recipe (such as Chicken Mofongo).
  7. Use two forks to shred the chicken.
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Chicken Tikka Masala with Cauliflower Rice
Entrees

Chicken Tikka Masala with Cauliflower Rice

by Rob

Chicken Tikka Masala is typically made with chicken thighs, which is how I always made it before becoming more health-conscious. But, the flavors of the tikka sauce are so good that I didn’t notice the difference between the thigh and the healthier chicken breast.

I’m so happy with how this turned out, but part of me is disappointed that I couldn’t do this as a 0 Weight Watchers point recipe. The only two things contributing points this recipe are: a small amount of light butter to sauté the ginger and garlic; a scant amount of oil was needed to grill the chicken; and, skim milk is needed to provide a small amount of creaminess. The milk wasn’t entirely necessary, but removing it still didn’t get me to 0 Weight Watchers points per serving, so I left it in (4 points for butter and 1 point for oil / 6 servings).

This recipe isn’t as hard to make as it might seem. You can do the marinade the night before, and you can just buy the cauliflower rice if you want to save the time there. By the way, I didn’t season the rice because I wanted the Tikka to stand out.

As prepared, this is 216 calories per serving (6 servings) and loaded with protein (25 g), potassium (758 mg), and vitamin C (85% of your RDA).

Print Recipe
 Chicken Tikka Masala with Cauliflower Rice
1 Weight Watchers point
Course Main Dish
Cuisine Indian
Keyword chicken, tomato, WW1
Prep Time 30 minutes
Passive Time 1 hour
Servings
Ingredients
Course Main Dish
Cuisine Indian
Keyword chicken, tomato, WW1
Prep Time 30 minutes
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Trim any remaining fat from the chicken. Combine 1/2 of ginger and 1/2 of garlic with yogurt, pepper and 1 teaspoon of salt. Thoroughly coat chicken and marinade for 1 hour in refrigerator, or up to overnight.
  2. Add butter to a large non-stick pan on medium heat, then add remaining garlic, ginger, and Serrano pepper. Stir occasionally (I use the edge of a spatula) until the mixture starts to brown.
  3. Stir in garam masala and paprika, and cook for 1 more minute to release the flavors of the spices. Add tomatoes, scraping up whatever sticks to the pan, and cook on medium heat for 2 minutes. Raise the heat to a boil, then lower to a simmer for another 20 minutes with no cover on the pan.
  4. NOTE: the following can be done in a pan, but you'll miss out on the amazing flavor imparted by the grill. You might want to put foil down on the bottom of your grill to catch dripping yogurt. Also, don't worry about the chicken cooking through here, as the last part of the recipe will complete the cooking process.
  5. While the mixture is simmering, lightly brush your gas or wood-fired grill with oil. Fire up your grill, then lower flames to medium. Carefully place the marinaded chicken on the grill (so it doesn't fall through!) and cook for 2 minutes per side. Set aside.
  6. NOTE: microwaving the grated cauliflower will make it soggy!
  7. Grate half a head of cauliflower with a box grater. Place cauliflower in a pan on medium heat and cook for 10 minutes, stirring to ensure equal cooking.
  8. When the sauce in the pan (from step 3) is done cooking, pour it into a blender and puree. Pour back into the pan.
  9. Grind fenugreek leaves in a spice grinder (I use a coffee grinder that I never use for coffee). Fenugreek leaves can be found at any Asian grocery store. The seeds and powder are much more intense, so use a teaspoon instead of a tablespoon if making that substitution.
  10. Add fenugreek and chicken to the pan and simmer for 10 minutes, stirring occasionally. Stir in milk. Serve over cauliflower rice.
Recipe Notes

Serve with light naan bread and eat at your desk if you want to impress your co-workers.

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Bacon, Brussells Sprouts, and Cheddar Frittata
Entrees

Bacon, Brussells Sprouts, and Cheddar Frittata

by Rob

I don’t know why took me so long to get around to making one of these. They are easy, delicious, and very healthy. Best of all, this isn’t much different from how I would’ve made it before joining Weight Watchers. Only 190 calories a slice!

If you want a fancy restaurant feel, serve it with fat-free balsamic vinaigrette. It pairs beautifully with the Brussels sprouts.

Print Recipe
 Bacon, Brussells Sprouts, and Cheddar Frittata
2 Weight Watchers points for 1/ 8 of Frittata
Course Main Dish
Cuisine breakfast, Italian
Keyword bacon, cheese, eggs, WW2
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
Ingredients
Course Main Dish
Cuisine breakfast, Italian
Keyword bacon, cheese, eggs, WW2
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees F.
  2. Heat large cast iron pan or oven safe Teflon pan to medium heat on stove.
  3. Chop bacon into small pieces. Cook bacon until fat is rendered (melted out of the meat). Add diced garlic and thyme, and cook for about a minute, scraping pan constantly with spatula.
  4. Add chopped Brussels sprouts, and coat with contents of pan. Cook until softened.
  5. Sprinkle shredded cheddar evenly over the top of the pan. Heat until it starts to melt.
  6. In a separate bowl, whisk eggs, salt, and milk together. Pour mixture into pan, tilting pan as needed to ensure even coverage. Push down other ingredients so they’re below the surface.
  7. Heat until eggs start firming up around the edges, about 2 minutes. Place in oven on middle rack. Bake for 10 minutes. Cut open middle to test if it’s cooked through; continue baking and checking in 1 minute intervals until done.
  8. Turn on the broiler and cook for another minute or two to brown the surface.
  9. Remove from oven and allow to cool for 5 minutes. Run a spatula around the edges to release from pan. Cut into 8 equal pieces and serve with fat free balsamic vinaigrette.
Recipe Notes

1) keep oven mitts next to the stove...it’s easy to forget that the handle of the pan gets hot enough to burn you! 2) I used a cast iron pan, and I found that the frittata didn’t stick to the pan due to the bacon grease (so, no cooking spray needed).

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Beef Bourguignon ala Pressure Cooker
Entrees

Beef Bourguignon ala Pressure Cooker

by Rob

 

I’ve had fun stripping out what makes a dish heavy to create plates of food that have a microscopic point value. But, sometimes, I really, really just want to have something hearty. The 4 points for an 8 ounce bowl of Beef Bourguignon is about as light as you can get it without removing something that makes it taste so good. But, I lightened it up a bit by using no extra oil (I cooked everything in rendered bacon fat), no flour (it thickened up enough on its own), and Skinny Girl red wine. Delicious, and I don’t have to feel bad about eating it. Only 251 calories per serving, with only 6g of fat and 27g of protein.

Print Recipe
 Beef Bourguignon ala Pressure Cooker
4 Weight Watchers points for 8 ounces
Course Main Dish
Cuisine French
Keyword beef, carrot, pressure cooker, WW4
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Main Dish
Cuisine French
Keyword beef, carrot, pressure cooker, WW4
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Cut bacon into small pieces. Cook on medium heat in the pressure cooker pot without the top on. Cook until fat is rendered out of the bacon.
  2. Cut sirloin onto 1 inch chunks. Add sirloin to the pan, stirring around with bacon and far, cooking just long enough to brown it on all sides. Remove sirloin and set aside, but leave bacon and remaining fat in the pot.
  3. Cut carrots into slices. And carrots, thyme, and onion and stir thoroughly into the bacon. Cook for 10 minutes, stirring occasionally.
  4. Move carrots, bacon, and onions out of the way (but leave in the pot), and place grated garlic in the opening. Cook for about a minute, stirring constantly. Then, blend together with the rest of the ingredients in the pot.
  5. Add wine, tomato paste, sherry, and stock, stirring thoroughly.
  6. Add beef, then close and lock the lid. Raise the heat to High. When the valve on the top of the pressure cooker starts hissing, lower the temperature to medium-high. Cook for 12 minutes.
  7. Remove from heat. Place in sink, and use the "quick release" method: spray water on the lid of the pressure cooker, but not the valve.
  8. Serve over farro or other grain.
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Shakshuka
Entrees

Shakshuka

by Rob

First, let’s play a game: use voice-to-text on your phone to say “Shakshuka” (pronounced Shack-SHOO-kah), and post what your phone thinks you’re trying to say (mine thought I said “Shack sugar” and “Suction Cup”).

Now then. Shakshuka is one of those wonderful recipes that doesn’t require any adjustment at all to be ultra healthy, and also faithful to the proper recipe. @beth-bueschler51 (on Weight Watchers Connect) shared a picture of shakshuka she had, and shared the recipe she was given (thanks again, Beth!) The recipe didn’t have all the measurements for a proper recipe, so I’m posting what I did. I also added ground chile de arbol for some heat, which is a bit like cayenne pepper with character.

The only ingredients that have any points at all are the oil and tomato paste, but they’re in such a small quantity that this still comes up as a 0-pointer (and a wispy 132 calories per serving). I had mine with the #2ingredientnaanbread I made previously.

Print Recipe
 Shakshuka
0 Weight Watchers points
Course Main Dish
Cuisine Middle Eastern
Keyword WW0
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine Middle Eastern
Keyword WW0
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Saute onion in a large pan on medium heat for about 10 minutes or until softened. Add garlic and stir constantly for 1 minute. Add oregano, basil, salt, and pepper, and stir constantly for another minute.
  2. Add tomatoes and tomato paste and stir to coat. Bring to a boil, then lower to a simmer and cook for 10 minutes.
  3. Make an opening for one egg, and crack the raw egg into the opening. Create openings and add eggs one at a time in a ring around the outside of the pan. Cook for another 10 minutes with the cover on or until the eggs are done to your liking.
  4. Serve with my naan bread or other bread.
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Hasselback Baby Eggplant Parmesan
Entrees

Hasselback Baby Eggplant Parmesan

by Rob

My ultra light pesto is the key here; see the recipe linked in the Ingredients list. If you want to make this with a reduced fat pesto, it’s a 2 point (Weight Watchers) recipe. Regular pesto makes it a 3 pointer.

Print Recipe
 Hasselback Baby Eggplant Parmesan
1 Weight Watchers point
Course Main Dish
Cuisine Italian, vegetarian
Keyword eggplant, WW1
Servings
Ingredients
Course Main Dish
Cuisine Italian, vegetarian
Keyword eggplant, WW1
Servings
Ingredients
Instructions
  1. Preheat oven to 375° F / 190° C.
  2. Wash eggplant. Leaving the stems on, cut each eggplant at 1/4" intervals so the eggplant stays connected by the stem. Sprinkle inside the gaps with salt.
  3. Spread pesto evenly in the gaps of each eggplant. Spray a high-walled baking pan or casserole pan with cooking spray. Place eggplants in the pan.
  4. Cover baking pan with foil. Bake for 40 minutes or until tender.
  5. Blend breadcrumbs, cheese, and thyme and set aside. Turn on the broiler. Remove the foil from the baking pan. Rotate the eggplants so the gaps are facing upward.
  6. Sprinkle each eggplant with the breadcrumb mixture. Broil until the breadcrumbs are browned.
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Pad Gai Krapow
Entrees

Pad Gai Krapow

by Rob

I’m surprised at how much a lean cut of pork is versus chicken. I made this one with pork, but it can be done exactly the same way with chicken. I decided to put the pork chops on the grill first, to impart some extra flavor, before the stir-fry.

Print Recipe
 Pad Gai Krapow
1 Weight Watchers point (chicken) or 6 Weight Watchers Points (pork)
Course Main Dish
Cuisine Thai
Keyword chicken, pork, WW1
Servings
Ingredients
Course Main Dish
Cuisine Thai
Keyword chicken, pork, WW1
Servings
Ingredients
Instructions
  1. Keep pork chops whole with fat on. Brush with sesame oil on both sides, and rub seasoning on both sides. Grill over medium-high flames for about 2 minutes per side...just enough to get a char.
  2. Remove from heat, and allow chops to rest for at least 5 minutes. Cut into equal-sized chunks and set aside.
  3. Add canola oil to a medium-high heat wok. Cook onions until softened, about 5 minutes. Add garlic, ginger, sesame seeds, and peppers, and heat for another minute while stirring constantly to prevent burning.
  4. Add ponzu, fish sauce, chicken stock, and pork. Scrape up everything in the pan, and heat for another 5 minutes, stirring frequently.
  5. Lower heat to medium-low. Add basil leaves, and stir thoroughly to coat. Simmer for another 5 minutes. Serve over rice.
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Gnocchi Banderia Italia (Italian Flag Gnocchi)
Entrees

Gnocchi Banderia Italia (Italian Flag Gnocchi)

by Rob

This was several years in the making. I’ve always had this idea of making the colors of the Italian flag, although that idea has always been to do it with pasta. But, in my continuing quest for healthier options, I decided to make a gnocchi with rutabaga. I decided to add a potato at the last minute because I wasn’t sure how well it would bind without the starch.

Print Recipe
 Gnocchi Banderia Italia (Italian Flag Gnocchi)
4 Weight Watchers points (7 ounces)
Course Main Dish
Cuisine Italian
Keyword gnocchi, WW4
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30
Servings
Ingredients
Common Ingredients
Green Gnocchi Ingredients
White Gnocchi Ingredients
Red Gnocchi Ingredients
Course Main Dish
Cuisine Italian
Keyword gnocchi, WW4
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30
Servings
Ingredients
Common Ingredients
Green Gnocchi Ingredients
White Gnocchi Ingredients
Red Gnocchi Ingredients
Instructions
  1. Cut or peel the skin off the rutabagas. Cut into 2 inch chunks. Boil for 30 minutes or until a fork can pierce it easily.
  2. Wrap garlic cloves in aluminum foil with 1 teaspoon of olive oil. Cook at 400°F (205°C) for 45 minutes. Cook at the same time as the potato in the next step if desired. NOTE: I know that garlic is usually roasted with the head together. But, since I don't need the cloves to keep their shape, this is much easier.
  3. Pierce potatoes and bake whole at 400°F (205°C) for 45 minutes or until a fork can pierce it easily. Cut open potato carefully and scoop out the insides.
  4. Mash rutabagas and potatoes together. Push through a ricer if you have one. Otherwise, mash until there are no chunks remaining.
  5. Mix mash together with 1 cup of flour, salt, and egg. Only blend long enough to incorporate ingredients. Separate dough into 3 separate, equal portions.
  6. Chop spinach finely. Blend with 1 portion of the dough and set aside for at least 30 minutes to allow the colors to integrated.
  7. Blend roasted garlic (mash up if needed) into 1 portion of dough and set aside.
  8. Saute peppers in 1 teaspoon of oil. Scrape pan clear and add to 1 portion of dough. Mix in tomato paste if a deeper red color is desired.
  9. Dust a cutting board generously with flour. Prepare one color gnocchi at a time, keeping the other colors separate for steps 10-Bring a large pot of water to a boil. Have a large bowl filled with ice water and a colander inserted in it ready; make sure the ice is on the outside of the colander. Also have a drying rack and a large plate ready.
  10. Break one color dough into 4 portions. Roll these out into a rope that's about 1/2 inch (12 mm) in diameter, dusting the outside with flour. Cut into equal portions, dusting the ends with flour to seal any exposed areas.
  11. Boil gnocchi in small batches (10 - 12 at a time). When they float to the top of the water, scoop them out with a slotted spoon and insert into ice water.
  12. Start the next batch of gnocchi for that color. When that batch is done, pull the colander out of the water to drain the gnocchi, and place cooled gnocchi on a drying rack. Once the next batch is ready, transfer the cooled, dried gnocchi onto a separate plate to make room for the next batch.
  13. Repeat steps 10-13 for one color of gnocchi until that color is completed. Set aside and repeat steps 10-14 for the other 2 colors. Keep the colors separate.
  14. Again working with one color at a time, spray a non-stick pan with cooking spray, and toss gnocchi until it gets browned a bit on all sides. Allow to cool completely on the cooling rack before storage to keep them from sticking together.
  15. Toss gnocchi in melted butter or butter spray. Serve the green gnocchi with peas. Serve the red gnocchi with oven-dried (or sun-dried) tomatoes. Serve the white gnocchi with mushrooms. Or, mix them all together if you like.
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