WW CONFETTI CHICKEN
#238570 - 01/14/06 05:35 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Source: WEIGHT WATCHER'S MAGAZINE
This dish is AWESOME! I just made it, and hubby and I both went crazy over it. It's FULL of fresh veggies, well-cooked, and beautifully seasoned! Not only is it delicious, but it looks fabulous. Perfect for serving guests because you can entertain while it bakes.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Man, I wish I could eat peppers... that looks so good! 
Maybe I'll make it for Adam. I'm so sensitive to peppers that I couldn't even pick them out - the pepper flavor will bother me - but he'd love it.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Thighs
#238646 - 01/15/06 09:21 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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I always use chicken boobs without skin, but this recipe called for thighs, as you can see, so I went for it. It was a nice change, totally worth the 8 points.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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neither are any of my family. COuldn;t you substitute chicken tenders for the "boobs"? Perhaps reduce the cooking time since the boobs are boneless? 
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Have a blessed day!...Rachel
stable and sooooooo thankful!
I have IBS but it doesn't have me!
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Hmm...
#238747 - 01/15/06 07:35 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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So you prefer breasts, Rachel? Lol... sorry, I couldn't resist.
I don't see why you couldn't sub breasts. That's what I'd do. I'd bake it the same amount of time per pound. 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Have a blessed day!...Rachel
stable and sooooooo thankful!
I have IBS but it doesn't have me!
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Bev....
#238806 - 01/16/06 06:30 AM
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you had no problem with the thighs? I've been thinking about trying to cook with some boneless, skinless thighs lately. I'm wondering if they are really that much higher in fat to be a trigger. I'm getting tired of boobs myself. 
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Mags
#238841 - 01/16/06 08:59 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Hi Cutie!
No, I've never had a problem with dark meat. Frankly, I get tired of substituting white meat all the time. I need VARIETY, ya know? I frankly can't picture this dish with white meat. We had it again last night, and hubby went crazy over it; he said it's his favorite chicken recipe (and I've made MANY!). No, I would not substitute white meat.
I think dark meat has to be fattier because of the hidden fat globules around the meat itself; however, if you remove it all before you eat it (and who'd want to eat it anyway? -- EW!), I don't see the problem. At least, as I said, it's not a problem for me.
Enjoy!
Bevvy
P.S.: It's good to see you around here, Missy Mags!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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I'm going for it. (Not this recipe, because no one in my house will go near a pepper! LOL) But, I've been wanting to try thighs in some other recipes. Wish me luck!
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