Quinoa is one of those things that I just love. It’s gluten free and packed with nutrients, so I really like to mix up my normal routine and have it as the base of different dishes. These stuffed peppers are a fabulous little snack, side dish or appetizer. It’s a little more work because of all the chopping (especially all those little peppers), but it’s totally worth it. If I don’t already have quinoa made up, I’ll chop all of the veggies and do all the prep while the quinoa is cooking. While the recipe calls for cocktail tomatoes (also called Campari, they’re typically the “tomatoes on the vine” you find), you can use Roma tomatoes, instead. I wouldn’t recommend grape or cherry tomatoes, since they don’t chop up into small pieces as easily. Also, you have to remember that the mini peppers you’re using are tiny – so chop small. I ran into that problem, and had to do a little more chopping. You can also take a couple of the peppers and chop them into the quinoa mixture (like I did). These peppers are great to take to a potluck or have at a party. They’re small, tasty and easy to handle. I love these little peppers, they’re pretty and delicious! [Read more…]
I love fresh fruit, but I really like fresh fruit with a yogurt dip. The first dip that I made was quite a few years ago and it was half cream cheese and half marshmallow crème. Don’t get me wrong – it tasted great, but the next weekend we had a friend come to visit who has diabetes. It meant that the recipe got it’s first makeover. It became half cream cheese and half yogurt with a little vanilla and honey to taste. It’s still just as good but it’s not nearly as unhealthy. This one is just slightly different. I skipped the cream cheese and used a little peanut butter instead. It’s perfect for things like bananas and apples that go so well with peanut butter to begin with. You can also switch out the peanut butter for almond butter or sun butter if you need to – it’s just as good. A lot depends on the yogurt. I have a favorite honey vanilla yogurt that I use and then I don’t bother adding more vanilla and honey. If I’ve got it handy, I’ll use powdered peanut butter (just reconstitute it first). It cuts the fat down, but still gives you protein and flavor. It’s a great snack – for adults and kids. And it’s something the kids can help to make before chowing down.
When I need something to snack on, I try to reach for fresh, raw vegetables. Mainly because they are incredibly good for me, but also because their high fiber content can fill me up and prevent me from getting down and dirty with a not so Weight Watchers friendly food. So when you eat fresh veggies as much as I do, you are constantly on the lookout for delicious, exciting, and low calorie dips to dunk them in. And this Red Pepper and Eggplant Dip Recipe has become one of my favorites! The roasted bell peppers and eggplant add a lovely smokey flavor, while the garlic and lemon juice tie it all together with a brilliant zing. And each 1/3 cup serving is just 2 Points Plus, so I don’t need to feel guilty about my heavy dipping. This Red Pepper and Eggplant Dip makes a fantastic dunk for not only fresh veggies, but pita wedges, crackers, cheese…just about anything, really. You can also smother roasted vegetables or meats with it too, if you are looking for a way to give those foods an extra kick. You really can’t go wrong with such a light and healthy dip!
For those of us trying to eat low carb, these Thai Chicken Lettuce Cups are a perfect carb-free recipe that is super easy and quick to make, but also tastes absolutely amazing. Ground chicken breast is sautéed with wonderful Thai spices and are then served atop fresh, chilled lettuce leaves. I used romaine leaves with this, so it’s more like Thai Chicken Lettuce Boats, but butter lettuce and iceberg lettuce also work really well if you want more of a “cup-like” form. Each 2 lettuce boat/cup serving is just 5 Points +. On e word of caution…these Thai Chicken Lettuce Cups are incredibly addictive, and you may fid yourself craving that at 1am while watching Netflix…just sayin’.
Soup in the summer heat is always questionable. But this soup is different that your typical soup. This creamy and sweet carrot ginger soup is perfect for a hot summer day. The carrots are sweet, and the ginger adds a delicious spicy heat to the soup. This can be made with regular dairy milk, or soy milk to make it lactose free and vegan. It can be served with a dollop of cream, sour cream or yogurt place in the bottom of the bowl and then the chilled soup poured over the top. If the soup is served hot, it can be garnished with a little cream on the top of each bowl.
If you are new to the shishito pepper craze, don’t be worried that they are spicy. In fact, shishito peppers are actually very sweet and mild. And there are a ton of incredible shishito peppers recipes out there to try. One of the most popular, is an Asian style shishito pepper. The peppers are first cooked until charred, then tossed with some incredible garlic and Asian flavors. It’s SUPER easy and SUPER delicious. To eat them, simply hold the stem, and bite off the whole pepper, seeds and all. Quite honestly, this dish is never one that I never want to share. It’s so good, I could easily eat the whole thing myself. And the best thing is that each serving is just 1 Points +! Give these a try and they are sure to become a fast favorite of yours too.
I’m on a bit of an Asian inspired recipe trend the last few days. I had a delicious Asian meal with beef and broccoli, pineapple fried rice and this really delicious cucumber and carrot salad. This salad is a great way to add flavor, color and texture to your meal. It’s so easy to prepare and is refreshing for the hot summer days. It’s a perfect way to use some of the fresh produce that’s available now, either from your own garden, or from a local market. It makes a wonderful side dish, or can be used as an appetizer for a meal of grilled chicken, pork or fish.
You know those days where you spent so much time working on the main course, that you completely forgot to prepare a side dish? Well, that happens to me a LOT. More often than I’d like to admit. Sometimes I’m too busy, sometimes I too lazy, and sometimes I’m just ill-prepared. But on those days, quick and easy Weight Watchers salad recipes like this Cilantro Lime Cucumber Salad, save me. I almost always have these ingredients on hand, and I can throw this together in just a few minutes. I highly recommend using a mandolin slicer in order to get nice, evenly thin cucumber slices. But it can absolutely be done with a knife too – it’s just not as easy. The flavors are fresh and amazing, and each serving is just 2 Points +. I usually prefer to go a bit heavy on the red pepper flakes as I really like that heat, but this time I made it for my kids, so I didn’t use as much. This salad also makes a perfect, low calorie side for summer BBQ’s, so definitely add it to your “must make this summer list”. Enjoy!
Beets are in abundance right now, and I love finding new and delicious ways to use them. Of course, I’ve had roasted beets by themselves, and I’ve added beets to my salads, but today’s Weight Watchers recipe is for a very simple roasted beet salad that is just beets, basil and a dressing. And it is divine! I was amazed at how much flavor each bite had packed into it. There’s a smoky and sweet taste from the beets, and then the peppery basil and tangy balsamic dressing are the perfect complement. This makes a wonderful and healthy Weight Watchers side dish recipe to serve with just about any meal. Take advantage of all those delicious beets this season and give this Roasted Beet and Basil Salad a try!
This ridiculously easy Lemon Parmesan Arugula Salad is not only a delicious Weight Watchers Salad that clocks in at just 2 Points + per serving, but is incredibly versatile and pairs so well with just about any main course. I often refer to this as a “base salad” because you can enjoy it as is, or add a variety of other amazing ingredients to it. For protein, try adding chicken, salmon, steak, lentils or garbanzo beans. And for extra veggies you can toss in some cherry tomatoes, red onions, sliced bell peppers, peas or roasted zucchini slices. This is truly a great Weight Watchers Recipe to have in your bag of tricks. Enjoy!
This uniquely delicious Weight Watchers quesadilla recipe brings a whole new dimension of flavor for just 5 Points +. Using a high fiber, low carb flour tortilla as the base, I topped it with chicken breast, fresh arugula, sweet peach slices, and mozzarella & gorgonzola cheeses. Then, it’s drizzled with the balsamic glaze, capped off with another tortilla, and toasted to perfection. The mildly pungent gorgonzola cheese is the perfect complement to the peppery arugula and fresh, sweet peach slices. And the tart balsamic glaze ties it all in together. This is a wonderful summer Weight Watchers Recipe for those days when you are craving something warm and comforting, but still light. Enjoy!
I cannot even begin to tell you how excited I am to eat brussels sprouts. That’s right, I am a HUGE brussels sprouts fan. And do you know why? Because of this amazing Sriracha Aioli that I make to dip them in. It’s creamy, a bit spicy, a bit tangy, and is truly delicious. It’s a perfect complement to the bold taste of the brussels sprouts, and literally takes just minutes to make. Feel free to use as much or as little of the sriracha as you like, depending on your heat preference. Also, the aoili isn’t limited to just brussels sprouts….it works wonderfully with many other roasted vegetables too, like cauliflower, broccoli, green beans, zucchini….trust me, it’s so good, you’ll start looking for vegetables (or anything!) to dip in it. Thought brussels sprouts are my favorite option. And at just 3 Points +, this Roasted Brussels Sprouts with Sriracha Aioli Recipe is a perfect way to get those veggie servings in!