Cranberry Meatballs – 6 Points +

Cranberry Meatballs

These meatballs are definitely a family favorite. It might seem a little strange with the combination of cranberry and sauerkraut, but trust me, it’s a perfect combination once you get it cooked together. If you don’t care for sauerkraut, you can make this with just plain cabbage instead. I like to mix turkey and ground beef so my meatballs still have enough fat to stay together but they’re a little less greasy that way. I also have made the meatballs and sauce separately. I like to bake my meatballs on a rack so they’re able to drip the fat down into the pan and don’t sit in it. I then just add the sauce and reheat the meatballs before serving. The sweet cranberries with the savory meat is a wonderful combination. I added a wild rice pilaf with vegetables and a simple tossed salad with mine. Delicious!
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Zucchini Slaw – 2 Points +

Zucchini Slaw

Right now zucchini are in abundance, so I’m always trying new zucchini recipes so we don’t get bored of the same thing. This zucchini slaw was just the thing to have with Asian pork burgers the other night. The key to this, I found, was that it worked better to thinly slice (julienne) the zucchini on each side until I got to the seeds. That way I could use larger zucchinis, but didn’t end up with seeds that tend to ruin the texture of a dish. I julienned the carrots and pepper too so that they were all the same size. It’s a perfect side dish that’s colorful and refreshing in this summer heat.

Zucchini Slaw

A bright and colorful side dish that is refreshing and a great way to use fresh summer produce.


  • 3 zucchini
  • 3 carrots
  • 1 red bell pepper
  • 6 green onions
  • Dressing:
  • 1/4 cup olive oil
  • 3 Tbsp fresh mint leaves, minced
  • 2 tsp fresh oregano leaves, minced
  • 2 Tbsp lemon juice
  • Salt & Pepper to taste


  1. Julienne the zucchini on each side until the seeds are reached. Discard the seeds.
  2. Peel and julienne the carrots.
  3. Julienne the bell pepper.
  4. Thinly slice the green onions.
  5. In a bowl, combine the dressing ingredients and whisk until well combined.
  6. Combine the salad and dressing in a large bowl and toss until evenly mixed.
  7. Refrigerate until serving, or for at least 30 minutes.

Preparation time: 15 minute(s)

Cooking time:

Diet type: Vegan

Diet tags: Low calorie, Reduced carbohydrate, Gluten free

Number of servings (yield): 6

Culinary tradition: USA (General)

Calories: 90

Fat: 5

Protein: 11

Entire recipe makes 6 servings
Serving size is about 3/4 cup.
Each serving = 2 Points +
PER SERVING: 90 calories; 5g fat; 11g carbohydrates; 2g protein; 3.3g fiber

Quinoa Salad with Tahini – 6 Points +

Quinoa Salad with Tahini

One of my all time favorite Weight Watchers quinoa recipes is this super easy Quinoa Salad with Tahini Dressing — it’s to die for! Admittedly, I’m pleasantly surprised my kids really enjoyed this dish…my son even took leftovers for lunch! And at just 6 Points +, it’s a really satisfying summer side dish that is lovely and absolutely delicious. If you are already a fan of quinoa or a newcomer looking for some fantastic quinoa recipe ideas, this dish is a great one to try! I love the variety of textures, and the lemony tahini dressing just pulls it all together so beautifully. I’ve also made this with the addition of cucumbers, roasted zucchini, cauliflower and eggplant too, and it is fabulous. Enjoy!

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Greek Chicken Pita – 8 Points +

Greek Chicken Pita

I love quick and simple meals that look beautiful and taste great. I also love meals that make use of foods that you can make ahead of time. Take the chicken breast in this pita, for example. You can grill a couple of extra chicken breasts one night and have lunch for the next couple of days. Or, just use leftover chopped chicken from a roasted chicken. It tastes the same, but make the meal that much quicker to prepare. Tzatziki sauce is a wonderful light and refreshing sauce that goes well on salads and in wraps. It’s easy to make ahead of time, and it’ll keep for a few days in the refrigerator. These Greek Chicken Pitas are wonderful for a weekday lunch or a quick supper. And they’re so tasty and beautiful – it’s a no brainer for your next meal.

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Mushrooms in White Wine Sauce – 3 Points +

Mushrooms in White Wine Sauce


Mushrooms in wine sauce are a fabulous way to really spruce up your meat. It makes it look like you put a lot of time and effort into making a really fancy dish, when in reality, you just spent five minutes tossing it all in a pan. I love recipes like that. They are perfect for dinner parties, date nights, or just adding a little bit of class to dinner. This mushroom in wine sauce recipe uses white wine, but if you’re nonalcoholic, you can use chicken broth or vegetable broth just as easily. The sage and taragon add a wonderful woodsy flavor to the sauce. It’s perfect on chicken breast or pork chops, or you can easy put it over steamed rice. It uses dried herbs, but I added a 1/2 tsp of chopped parsley when I garnished mine – just to make it look pretty.

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And the WINNER is…..

VICKY STROUP for her delicious BBQ Peach Bourbon Chicken Recipe. Here’s it is, in case you missed it:

Congratulation Vicky!! Thanks so much for sharing your fantastic dish with us! Enjoy your $100 Amazon Gift Card!!!

FINALIST # 3: Chipotle Chicken – 6 Points +

Chipotle Chicken

Get a touch of sweet and smoky flavors with this kickin’ chicken recipe, submitted by Joanne Van’t Hoff! Simple, yet incredibly flavorful, this dish will definitely please your palate, and all for just 6 Points + per serving. Joanne also served this with a Coconut Lime Quinoa and Refresher Salad to make a complete, and healthy meal. Thanks, Joanne!

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FINALIST # 2: BBQ Peach Bourbon Chicken – 3 Points +

BBQ Peach Bourbon Chicken

Get a taste of the South with this sassy looking BBQ Peach Bourbon Chicken Recipe, submitted by Vicky Stroup! Grilled or smoked chicken breast and peaches, drizzled with good old fashioned bourbon – this dish is pure to delight. At just 3 Points + per serving, this dish keeps it super light. Thanks, Vicky, for sharing this gem with us!

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FINALIST # 1 – Boursin and Asparagus Stuffed Chicken – 7 Points +

Boirson and Asparagus Stuffed Chicken

Ready to get your fancy on? This delicious looking Boirson and Asparagus Stuffed Chicken Recipe was submitted by Heather Kirby! Chicken breast stuffed with cheese and asparagus and the breaded with light, crunchy Panko breadcrumbs!?! Sign me up! Thanks, Heather, for this incredible looking Weight Watchers Chicken Recipe!

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Black Eyed Pea Salad – 3 Points +

Black Eyed Pea Salad

We don’t live close to family, so there are a couple of folks that have adopted my husband and I as their kids, well actually, we’re lucky enough to have been “adopted” by several families in the area. They take exceptionally good care of us and we thoroughly enjoy sharing delicious meals with them (as they are all very good cooks). One couple is from North Carolina, so when I saw a recipe for black eyed pea salad, I knew I had to bring it the next time we went to their place for a meal. And I was absolutely right to be excited. I don’t remember if I’ve ever had black eyed peas before, but I love this salad. It’s bright and beautiful and reminded our friends of home. It’s a perfect salad to have with grilled burgers or chicken breast, and is easy to make for potlucks – where it’s sure to be a hit.

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Pork Chops with Apples & Onions – 9 Points +

Pork Chops with Apples & Onions

Pork chops with apples and onions is one of my favorite ways to make pork chops. Apples and pork just go so well together that I don’t usually make gravy for my pork (even a pork roast). I just serve it with applesauce (a great time saver for when you’re crunched for time and can’t make something like this). I’ve made caramelized apples and onions to go with my pork chops in the past, but this version with balsamic vinaigrette is much lower in carbohydrates and fat (since you don’t add quite a bit of brown sugar and butter). The best part is that it’s simple and just as delicious to make as with caramelized apples and onions – but it’s healthier. I prefer bone in pork chops, since they tend to keep their juiciness better for me, but you can use anything. Also, if you’ve got a pork roast in the oven, you can still make this topping and serve it on the side for your family to put over the top of their pork roast. It doesn’t matter how you make your pork chops, either. In the skillet (like this recipe), grilled or baked, the topping will work just as well with any of them.

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Banana Cookies – 5 Points +

Banana Cookies

We’re rounding out of week of international cuisine with a stop back here at home in the US. This banana cookie is a really wonderful snack. I’m always game for recipes that use up bananas, since we typically have one or two that need to be used since they’re over ripe. These cookies are so simple, just toss everything in the bowl and mix. They’re also really delicious. I like to use them as a snack after my walk with my dog. You can use old fashioned oats or quick oats, but I typically use half and half. It gives me the texture of old fashioned oats but the quick oats absorb the moisture better and hold the cookie together. With the raisins and chocolate chips, the whole family will love these cookies.

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