I love my rubs. I made a batch of chili seasoning back in February. I decided to use it as a rub on some chicken breasts. The result: spicy and tasty.
Rather than the old standbys of steamed broccoli or grilled zucchini, I decided I wanted veggies that had a little more kick. So I’m making a salad I found in a low carb recipe book. Like the chili chicken, it too looks spicy and tasty.
Serving Size: 4
Carb Count: 0
Weight Watchers Points: 3-6 (depending on size of chicken breasts)
2 tablespoons chili powder
2 teaspoons cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon crushed red pepper
1 tablespoon celery salt
1 teaspoon freshly ground black pepper
Directions: Mix all ingredients in a bowl. Using your hands, rub seasoning into chicken breasts. Place into a Ziplock bag, and add 1.5 tablespoons of extra virgin olive oil. Let chicken marinate for up to 1 hour then its ready for grilling.
Mexican Avocado Salad
Serving Size: 8 1-cup servings
Carb Count: 3g
Weight Watchers Points: 3 Points
24 cherry tomatoes, quartered
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 medium yellow onion, finely chopped
1 jalapeño, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1/4 medium head iceberg lettuce cut into 1/2 inch ribbons
2 ripe Hass avocados, seeded, peeled and chopped
1. Combine tomatoes, oil, vinegar, salt and pepper in a medium bowl; let stand at room temperature for 1 hour. Add onion, jalapeño and cilantro; toss well.
2. Arrange lettuce on a platter and top with avocado. Spoon tomato mixture on top and serve.
I’m thinking of substituting the red leaf lettuce I’m growing on my deck for the iceberg lettuce. Either way, tasty goodness on the menu tonight!
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