Swimming with Salmon

Last night I decided to attempt to make salmon for the first time. If I make fish it's usually tilapia with lemon/pepper, but thought salmon would be more interesting. I have a big thing about pink meat... freaks me out!! I like everything well done and thank God for the person who made the meat thermometer. It just gives me a piece of mind. Anyways - cooking a fish that is supposed to stay pink was very hard for me. I kept wanting to stick it back in the oven, but when the thermometer said it was ready we sat down to eat it. We accompanied the salmon with leftover party potatoes and pasta salad that my mother-in-law gave us the other day. The flavor was amazing!! All I added to the salmon was a spray of I can't believe it's not butter (olive oil), a dash of lemon pepper and garlic salt. Yum!
I would like to share my recipe from the other evening since it is probably my favorite summer crock pot dish and turns out delicious everytime! It is my BBQ pulled chicken. Only 4 Weight Watcher Points (until you add the bun).

Slow-Cooker Barbecue Chicken

Ingredients

• 24 ounces boneless, skinless chicken breasts
• 3/4 cup barbecue sauce
• 1/4 cup reduced-fat Italian dressing
• 2 tablespoons packed brown sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch
• 2 tablespoons low-sodium chicken broth

Preparation

• 1. Put chicken in slow cooker. In a bowl, combine barbecue sauce, dressing, brown sugar and Worcestershire sauce. Pour over chicken. Cover and cook on low for 5 hours.
• 2. Remove chicken to a cutting board and shred with 2 forks. In a small bowl, mix cornstarch and chicken broth. Stir into sauce in slow cooker, cover and cook until sauce is thickened and heated through, 5 to 10 minutes. Return chicken to cooker, stir, cover and continue cooking on low for 45 minutes. Serve chicken on whole-grain buns, over brown rice or with baked potatoes if you like.