Finally back to my blog and back on Weight Watchers…
Sometimes life gets in the way of the things we want to do. I love cooking and developing new recipes, but as challenges with my 16 year-old with Autism have grown more severe, I haven’t had the time to update my blog and share. But, I’ve missed it, so I am back!
Weight Watchers Freestyle Program has changed quite a few point values, making some of my favorite foods lower or zero points, so I am a happy camper.
Today, I am going to share a recipe I developed using canned jackfruit. Jackfruit has become popular in American culture, because with the popularity of Forks Over Knives eating, it can be used as a vegan meat substitute. Like tofu, it takes on the flavor of the sauce it is cooked in. And, if you remove the core, the flesh of the fruit can be shredded once cooked, giving it the texture of shredded/pulled chicken, pork, or beef.
Canned jackfruit is much easier to deal with than fresh, so feel free to go that route. Trader Joe’s carries green canned jackfruit in brine. I prefer mine packed in water, so I buy mine at one of the local Asian Grocery stores in my area. If you aren’t lucky enough to have a local Asian grocery store, feel free to use canned in brine and rinse before prepping, Do not, however, substitute jackfruit canned in syrup, because that means it has been canned in a solution containing sugar which makes your jackfruit sweet – something you don’t want in a savory dish.
For this recipe you will drain your cans of jackfruit. If yours was canned in brine, also rinse it. Then, chop the jackfruit into 1/2” to 1” bite-sized chunks. You will be amazed by how well it takes on the flavor of the curry sauce. When I was cooking this dish, all I told my family when cooking it was that I was making curry for dinner. They simply assumed that I was using chicken, because that is what I usually use in curries. 3/4 of the way through, I asked how they liked it, because it was a new recipe. They all responded positively and were surprised when I then told them that it wasn’t chicken, but jackfruit. Thankfully, my kids love trying new foods, so they were excited, rather than put-off. My husband and both sons each had seconds, so I think it was a success!
One of the best parts of this recipe is that the curry is only 2 WW Points per hefty 2 cup serving. The oil and the coconut milk are the main contributors to the point count, although the canned jackfruit also has points – 5 points for 2 cans. You can use fresh jackfruit, if you want to go through the work of peeling and chopping it, but it doesn’t drop the overall point count per serving.
I use Penzey’s Now Curry – it is quite hot, however. Use a curry that you like and vary the amount from 1 to 2 tablespoons, according to how spicy your curry is and how spicy your family likes its curry dishes. You can put a bowl of non-fat plain Greek yogurt on the table, and allow diners to add yogurt to tame down the spice to suit their own tastes, without adding any Weight Watchers Freestyle Points.