Barley and Rice with Pomegranate Seeds

Pomegranate seems to be the fruit of the year this year. I love Pomegranate flavored things and was so excited to try them in this recipe. I have seen POM juice for sale in the stores and I haven't purchased any yet to try it. Does anyone have any good recipes or ideas on how to use POM juice?

Barley and Rice with Pomegranate Seeds
6 servings, 3/4 cup each
Weight Watchers points plus - 5

2 tsp EVOO - extra virgin olive oil
1 onion, chopped
1/2 C brown or wild rice (I used brown)
1/2 C barley
3 C low-fat chicken broth
1/3 C pine nuts
1 C pomegranate seeds (tip: remove the seeds under water or beware of the bright red juice)
2 tsp grated lemon zest

1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened. Add rice and barley, stir. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.

2. While the rice and barley are cooking, toast the pine nuts in a small, dry skillet over medium-low heat, stirring constantly until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.

3. Add pomegranate seeds, lemon zest and toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

Hearty Breakfast

The experts say that breakfast is the most important meal of the day. I have long been a big breakfast skipper. Until I started with Weight Watchers I didn't think much of eating breakfast. I remember mom used to always have cereal set out for us to eat in the morning. I never was a big cereal fan. I found that eating cereal would actually make me hungrier in the morning. I'm not an egg fan. To me they are only good when mixed in with cookie dough.

I have been on a hunt for a low Weight Watcher point, high in protein and good tasting breakfast. Each morning I have been mixing up a concoction of hashbrown potatoes, veggie sausage, onions, peppers and reduced fat cheddar cheese. This very generous portion only contains 5 points plus points and it keeps me full the whole morning.

What are you eating for breakfast?

Weight Watchers Magazine

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Asian Chicken Salad

I am so far behind on posting to my blog. My apologizes to my followers. My husband and I have started back up with Weight Watchers. For me, it's my 25th time (guessing) and this will be his first time. We're one week into it and tomorrow is weigh in day. I'm excited to see how I did.

One thing I've been trying to do is find a way to make some of the yummy salads I eat at a restaurant. This salad is a spin on the Asian Chicken Salad you can find at Panera.


Start with some lettuce, I prefer romaine, add in roasted red peppers, edamame, grilled chicken breast, cashews and wonton strips. Top it off with Thai Vinagrette Dressing and an asian peanut drizzle. Yum!

Thai Chili Vinaigrette

3 Tbsp. fresh lime juice
2 Tbsp. Thai sweet chili sauce
2 Tbsp. Vegetable oil
1- 1/4 tsp. soy sauce
1 tsp. rice wine vinegar
1/4 tsp. sugar