I'm still loving my newer WW cookbooks! I like that the recipes work for you even if you're not a WW person - my family loves these recipes and you can even make them work for a more "Real Food" approach.
This recipe (from the WW Comfort Classics cookbook) was SO yummy - I've got to make it again this week! I served it with Crispy Sweet Onion Rings on the side.
Pulled Chicken Sandwiches
1/2 cup ketchup
2 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon apple-cider vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
4 (1/4-lb) skinless, boneless chicken thighs, trimmed and cut into 1-inch pieces
8 slices whole-wheat bread, toasted
1. Stir the ketchup, sugar, mustard, vinegar, chili powder, cumin, allspice, and ginger together in a medium skillet; add the chicken and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the chicken is tender, 20-25 minutes.
2. Remove from the heat and shred the chicken with 2 forks. Serve the chicken mixture between the bread slices.
~ The cookbook suggests topping the sandwiches with thinly sliced cabbage tossed with a little fat-free Ranch dressing. I did this though I used light Ranch and thought it was a great topping and makes it a little more filling.
Per sandwich: 352 cal., 11 g fat, 3 g fiber, 7 WW points
I'm linking this up to Tasty Tuesday at Balancing Beauty and Bedlam - go check out all the yummy recipes!