LaaLoosh » Appetizer

Spiced Yam Chips Recipe with Lime Yogurt Dip – 5 Points +

LaaLoosh — Wed, 01 Feb 2012 15:10:13 +0000

When I first came across this Spiced Yam Chips recipe on the amazing eat make read blog, I was BEYOND excited to try it. The flavor combination sounded incredible, and the idea of a lime yogurt dip intrigued me. I couldn’t wait to get in the kitchen and try this, and I am so glad I did…WOW! They were delicious. At just 5 Points +, it’s a wonderfully filling and flavorful healthy snack recipe, that would also be a good side dish recipe, and is super easy to make. The sweet and spicy flavors of the yam chips perfectly contrast the deliciously tart lime yogurt dipping sauce, and it is oh so yummy. I really didn’t have to do much to her original recipe. But most importantly, I used a non-fat cooking spray instead of using olive oil. This cut way back on Weight Watchers Points in the recipe, so the yam chips won’t have that fried, crispy texture, but I feel that it’s definitely worth the sacrifice, and it really doesn’t affect the overall taste. Truly, an amazingly decadent snack recipe, these Spiced Yam Chips are perfect to add to your list of Weight Watchers Super Bowl Recipes for Sunday’s big game, or to just indulge in by yourself, any old time you want.

Spiced Yam Chips Recipe with Lime Yogurt Dip (adapted from eat make read)

The prefect gourmet snack idea for your healthy Super Bowl Recipes collection, these Spiced Yam Chips are just as tasty as they are good for you. Just 5 Points + gets you a nice serving of yam chips and dipping sauce!

Ingredients

2 medium sweet potatoes (about 2” diameter, 5” long)
1 tsp sea salt
1 tsp cumin
1 tsp cinnamon
1/2 cup plain, non-fat Greek yogurt
1 tbsp sugar
Zest from 1 lime
Juice from ½ lime
Non-fat cooking spray

Instructions

Preheat oven to 350.
To make the dipping sauce, mix the yogurt, sugar, lime juice and lime zest in a small bowl and set aside.
Scrub, peel and thinly slice the sweet potatoes.
In a small bowl, combine salt, cumin, and cinnamon.
Spray a baking sheet with non-fat cooking spray and lay the potatoes out on the sheet. Then spray the potatoes with the non-fat cooking spray.
Gently sprinkle the potatoes with the ½ of spice mixture and bake for 20 minutes.
Flip the potatoes, spray with the non-fat cooking spray, and sprinkle with remaining spice mixture. Place back in the oven and bake for another 15-20 minutes, until potatoes are browned and crisped.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat, High protein

Number of servings (yield): 2

Culinary tradition: USA (General)

Entire recipe makes 2 servings
Serving size is ½ of entire recipe
Each serving = 5 Points +

PER SERVING: 184 calories; 0g fat; 33g carbohydrates; 14g protein; 4g fiber

Spicy Green Salad Recipe – 1 Points +

LaaLoosh — Thu, 26 Jan 2012 03:38:43 +0000

I love salads, but I often tire of the same old salad recipes with the same old salad dressings. This delicious Spicy Green Salad Recipe I learned from my father-in-law, who makes the most amazing salads I’ve ever had, with just the simplest of ingredients. Full of fresh herbs, crisp romaine lettuce and spicy jalapenos, this low calorie salad definitely does not lack flavor! And rather than using a pre-made bottled salad dressing, I made my own with just a few ingredients, and I truly believe that it tastes much better than any other salad dressing. Each serving of my Spicy Green Salad is just 1 Points +, and makes a great low Points + accompaniment to many different Weight Watchers Recipes.

Spicy Green Salad Recipe

This unique Spicy Green Salad recipe is not only delicious, light and healthy, it’s lovely to look at and goes well with many different low calorie meal ideas.

Ingredients

2 cups baby romaine lettuce, chopped
1 medium onion, finely chopped
1 cup fresh dill, finely chopped
1 cup fresh parsley, finely chopped
4 jalapenos, seeded and very finely chopped
1 tbsp olive oil
Juice from 1 small lemon
2 garlic cloves, minced
1 tsp sea salt (more or less to taste)
1/2 tsp black pepper

Instructions

In a large bowl combine lettuce, dill, parsley, onion and jalapenos. Toss well.
Add in garlic, olive oil, lemon juice, salt and pepper. Toss well to combine.

Preparation time: 15 minute(s)

Cooking time: 1 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: Middle Eastern

Entire recipe makes 4 servings
Serving size is 1 ¼ cups
Each serving = 1 Points +

PER SERVING: 68 calories; 4g fat; 2g carbohydrates; 1g protein; 2g fiber

Tabbouleh Recipe with Quinoa – 4 Points +

LaaLoosh — Mon, 16 Jan 2012 15:31:43 +0000

I love to experiment with Quinoa in a variety of different Weight Watchers Recipes. It’s so good for you, and I really enjoy the flavor and texture. When I used it instead of couscous in a traditional Tabbouleh recipe, I was thrilled with the end result. The calorie and fat content was less and the protein and fiber were higher, thus giving it a lower Points value – each 3/4 cup serving is just 4 Points +. For those of you who may be unfamiliar with Quinoa, it’s a South American grain, originating in the Andes. It is loaded with protein, rich in phosphorous, magnesium and iron, and has a mild, nutty flavor. Quinoa is a great idea for a lighter and healthier alternative to rice, couscous and bulgur – and it’s gluten-free. If you love the flavors of Middle Eastern salad recipes, like traditional Tabbouleh recipe, give this version with quinoa a try instead!

Tabbouleh Recipe with Quinoa

A delicious idea for a low calorie Middle Eastern side dish recipe, this Tabbouleh recipe with Quinoa is a wonderful choice. Light, fresh, flavorful, and just 4 Points + per serving, it’s a great compliment to many Weight Watchers meals.

Ingredients

1 cup quinoa
2 cups water
1/4 cup fresh lemon juice
3 tomatoes, diced
3 Persian cucumbers, diced
2 bunches green onions, diced
1 cup fresh parsley, chopped
2 tbsp olive oil
1 tsp sea salt
1/4 tsp black pepper

Instructions

In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. Set aside in refrigerator to cool.
Meanwhile, in a large bowl, combine olive oil, sea salt, pepper, lemon juice, tomatoes, cucumber, green onions, and parsley. Stir into cooled quinoa.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 6

Culinary tradition: Middle Eastern

Entire recipe makes 6 servings
Serving size is 3/4 cup
Each serving = 4 Points +

PER SERVING: 167 calories; 6g fat; 21g carbohydrates; 4g protein; 4g fiber

Potato and Zucchini Latkes Recipe – 5 Points +

LaaLoosh — Wed, 14 Dec 2011 15:21:45 +0000

This Hanukkah, instead of preparing the usual greasy and oily latkes, try this Potato and Zucchini Latke Recipe! You get 3 latkes with a side of tzatziki sauce for just 5 Points +. They are made with potato and zucchini which helps lighten them up and get the Points + value lower. But the best thing though, is that these latkes are SO incredibly delicious! And I truly think they are even better than traditional, all potato latkes. The flavors are delicious and the fact that they aren’t soaked in oil makes them light and crisp. Served with a side of fresh homemade tzatziki sauce, these are a MUST make for Hanukkah. Even if you don’t spin the dreidel, serve these Potato and Zucchini Latkes up anytime and treat the family to a healthy and delicious side dish!

Potato and Zucchini Latkes

Light and delicious, these non-traditional latkes are the perfect Hanukkah treat. Served with a fresh tzatziki sauce, each serving has just 5 Points +!

Ingredients

1 pound zucchini, shredded
2 cups shredded cooked potato
1 medium onion, peeled and shredded
2 medium shallots, minced
1/4 cup liquid egg substitute
2 cups whole-wheat breadcrumbs
1/2 cup crumbled fat free feta cheese
1 cup fat free plain Greek yogurt
1/2 cucumber, seeded and shredded
2 tbsp chopped fresh dill, divided
1 tbsp red-wine vinegar
1 1/4 tsp salt
1/2 tsp freshly ground pepper

Instructions

Preheat oven to 450° F. Coat a baking sheet with cooking spray.
Toss zucchini, potato, onion, and egg substitute in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.
Generously spray a large nonstick skillet with non-stick cooking spray and set over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down.
Repeat with the remaining latkes, and re-spray pan with cooking spray as needed.
Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the minced shallot, 1 tbsp dill and the remaining salt and pepper in a small bowl. Serve the latkes with the tzatziki sauce on the side.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 3 latkes and ¼ cup tzatziki sauce
Each serving = 5 Points +

PER SERVING: 225 calories; 2g fat; 38g carbohydrates; 15g protein; 10g fiber

Olive and Mushroom Tapenade Recipe – 2 Points +

LaaLoosh — Tue, 06 Dec 2011 14:52:33 +0000

If you need a tasty, yet healthy idea for a Hanukkah party appetizer (or any holiday party!), this delicious Olive and Mushroom Tapenade Recipe will have your guests squealing with delight. Incredibly flavorful but light, each 1/4 cup serving has just 2 Points +. And I LOVE the addition of almonds which gives it a sightly more coarse texture and adds a very mild hint of sweetness…oh so yummy. You can serve the mushroom olive tapenade alongside crusty bread with goat cheese, grilled vegetables or chicken, or even toss it with some 0 calorie Miracle Noodles or another high fiber, low calorie pasta for an amazing meal. I especially love serving this at Hanukkah because it does have some oil, but it has so much less than all the latkes and other traditional oily foods. Plus, it’s delicious and unique, and no one has any idea that it’s Weight Watchers friendly. There are days when I will just make this for myself and dip some raw veggies into it as my evening snack while catching up on my DVR. Enjoy!

Olive and Mushroom Tapenade Recipe

A delicious and light appetizer recipe that is ideal for Hanukkah and other holiday parties, this divine Olive and Mushroom Tapenade is an amazing treat. With just 2 Points + per serving, it’s a dip that makes you feel like you’re indulging, but still keeps you on track.

Ingredients

1 cup pitted green olives
1/2 cup portabello mushrooms
1/4 cup almonds, toasted
1 anchovy fillet, rinsed and drained
3 tbsp fresh parsley
4 garlic cloves
1/2 tsp dried tarragon
1/8 tsp black pepper
1 tbsp fresh squeezed lemon juice
1 tbsp extra-virgin olive oil

Instructions

In a food processor, combine all ingredients.
Pulse until roughly chopped.
The spread should have a coarse but easily spoon-able texture. Let stand for about 30 minutes for the flavor to develop.

Preparation time: 5 minute(s)

Cooking time:

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: Spanish

Entire recipe makes 6 servings
Serving size is ¼ cup
Each serving = 2 Points +

PER SERVING: 88 calories; 5 g fat; 2 g carbohydrates; 3 g protein; 2 g fiber

Pear, Quinoa, and Spinach Salad Recipe – 4 Points +

LaaLoosh — Fri, 04 Nov 2011 14:33:21 +0000

Treat yourself to this delicious and easy Autumn inspired Pear, Quinoa, and Spinach salad for just 4 Points + per serving. Fresh and light, this quinoa salad makes a wonderful low calorie side dish recipe to serve with a variety of Fall meals, or as a non-traditional Thanksgiving dish. By removing the nuts and the chickpeas, as well as making a few other changes to the traditional version of this recipe, I was able to create a much lighter rendering without sacrificing the fabulous flavors. The slight nutty flavor of the quinoa grains is enhanced with a walnut oil and pomegranate vinegar dressing, and is a tasty contrast to the sweet, delicate pears. Definitely a great salad recipe to try out if you are want to enjoy some fabulous Fall flavors in a new way.

Pear, Quinoa, and Spinach Salad Recipe

The perfect vegetarian side dish recipe, this Pear, Quinoa and Spinach Salad is a fresh and delicious way to enjoy the flavors of the season. And each serving is just 4 Points + making it a great low calorie side to accompany any meal.

Ingredients

1 cup quinoa, rinsed
2 ripe but firm pears, diced
1 cup baby spinach leaves
1/2 cup red onion, finely chopped
1/4 cup fresh chives
2 cups and 1 tbsp fat free vegetable broth
1 tbsp walnut oil
1 1/2 tbsp pomegranate vinegar
1 tsp salt
1/4 tsp freshly ground pepper

Instructions

Bring 2 cups of broth to a boil in a large saucepan.
Add in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes.
Whisk oil, vinegar, 1 tbsp broth, chives, salt and pepper in a large bowl.
Add pears, spinach and onion and toss to coat.
Drain any excess liquid from the cooked quinoa, if necessary.
Add the quinoa to the pear mixture; toss to combine.
Transfer to the refrigerator to cool for about 15 minutes or serve warm.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 4 Points +

PER SERVING: 146 calories; 3 g fat; 24 g carbohydrates; 8 g protein; 5 g fiber

Roasted Tomato Gazpacho Recipe – 1 Points +

LaaLoosh — Tue, 04 Oct 2011 14:37:09 +0000

Traditionally, a tomato based cold soup made with raw vegetables, this version calls for roasting or grilling the vegetables first, to add a delicious smoky flavor. Light and refreshing this Roasted Tomato Gazpacho is just 1 Points + for a cup and is jam packed with fiber, antioxidants and Vitamin C. It’s so flavorful and satisfying and goes great with your favorite salad or sandwich. The first time I made this, I served it in little cups as an appetizer for a party…and it was a huge hit! This is a super tasty way to get your veggie servings in too. Enjoy!

Roasted Tomato Gazpacho Recipe

Fresh, light and super healthy, this Roasted Tomato Gazpacho is wonderful as an appetizer or a side dish. Each 1 cup serving has just 1 Points +, making it a great low calorie soup recipe that tastes decadent.

Ingredients

2 pounds ripe plum tomatoes
2 small red bell peppers
1 small cucumber, peeled and chopped
1/2 cup torn day-old whole wheat bread, (crusts removed)
1 tbsp extra-virgin olive oil
1 tbsp chopped fresh parsley
3 cloves garlic
3 tbsp red-wine vinegar
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper

Instructions

Preheat grill to medium-high.
Grill tomatoes, and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes.
Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds. Place in a blender.
When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, to the blender.
Add in the cucumber, bread, garlic, vinegar, parsley, cayenne salt and pepper. Blend until mostly smooth. Add oil and blend until well combined. Refrigerate until room temperature or chilled, at least 1 hour.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: Spanish

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 1 Points +

PER SERVING: 64 calories; 3 g fat; 7 g carbohydrates; 3 g protein; 4 g fiber

Trader Joe’s Low Calorie Queso Cheese Dip – 0 Points Plus

LaaLoosh — Fri, 30 Sep 2011 12:05:33 +0000

Man, I love Trader Joe’s….what did I ever do before this store existed? Just recently, I was spotted their Trader Joe’s Queso Cheese Dip on the shelf, and was REALLY craving some. I almost walked away, assuming that it’d be super fattening and way too many Points Plus, but I decided to pick it up and just have a look. Well I’m sure glad I did!!! I was BLOWN AWAY by what I saw on the nutritional label…each 2 tbsp serving has 0 Points Plus!!! That’s right, people…ZERO POINTS PLUS!!! And it tastes really good! So if you’ve got a craving for some cheesy nachos made with Queso Dip, Trader Joe’s, once again, is the place to go. I just bought about 10 jars of this stuff! Perfect for a quick and easy low calorie game day dip too…no one will have any idea that it’s low calorie. P.S. Check out the nutritional stats…

Trader Joe’s Low Calorie Queso Cheese Dip

With a bold cheesy flavor and a spicy kick, it’s hard to believe this queso dip has 0 Points Plus. But joy to the world…it does. And by the way, did I mention that you can eat the WHOLE JAR for 5 Points Plus!??!? Oh Em Gee. I’m in love.
The nutritional information on this dip is beyond amazing….take a look….

Entire package has 11 servings
Serving size is 2 tbsp
Each serving = 0 Points Plus

PER SERVING: 15 calories; 0.5 g fat; 3 g carbohydrates; 0 g protein; 0 g fiber

So run…don’t walk to your nearest Trader Joe’s and pick some up, ASAP!

Hot Spinach Artichoke Dip Recipe – 2 Points +

LaaLoosh — Tue, 27 Sep 2011 12:00:51 +0000

photo credit: the nourishing cook

I don’t think there’s ever been a time in my life where I said no to chowing down on some Spinach and Artichoke Dip. If you are like me and are seriously in love with this ooey gooey vat of deliciousness, then you know that the delicious taste also comes with some hefty nutritional stats, making most traditional Spinach and Artichoke Dip Recipes not very Weight Watchers friendly. This healthier version has a lot less fat and calories, but still packs a tasty, cheese filled punch. By making some easy changes to a popular version of this recipe, I was able to re-create it with just 2 Points + for 1/4 cup. Serve it with some 0 Points Plus veggies or my favorite Organic Reduced Fat Tortilla Chips and indulge with zero guilt.

Hot Spinach Artichoke Dip Recipe

Enjoy this slimmed down version of one of America’s most popular dip recipes! At just 2 Points + for each 1/4 cup serving, you can indulge in this delicious, cheesy dip and still stay on track with your Weight Watchers goals.

Ingredients

2 14-oz cans artichoke hearts, drained
1 cup chopped frozen spinach, thawed
1 1/2 cups freshly grated Parmesan cheese
4 oz reduced fat cream cheese
1/2 cup fat free plain Greek Yogurt
4 cloves garlic, minced
2 tsp freshly grated lemon zest
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper

Instructions

Preheat oven to 400°F.
Chop artichoke hearts in a food processor.
Heat cream cheese in microwave for 1 minute or until hot and soft
Add Parmesan, cream cheese, yogurt, garlic, lemon zest, paprika, salt and pepper into food processor; puree until smooth. Empty into a bowl, and stir in the spinach.
Pour into shallow baking dish (use more than one if necessary).
Bake the dip until golden on top and heated through, 10 to 20 minutes.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 16

Culinary tradition: USA (Traditional)

Entire recipe makes 16 servings (about 4 cups)
Serving size is ¼ cup
Each serving = 2 Points +

PER SERVING: 65 calories; 3 g fat; 6 g carbohydrates; 6 g protein; 4 g fiber

Pimento Cheese Dip Recipe – 1 Points +

LaaLoosh — Mon, 22 Aug 2011 12:00:43 +0000

photo credit: the southern table

Perfect as a low calorie sandwich spread or a topping for your favorite fresh vegetables, this delicious low fat Pimento Cheese Dip Recipe is a must add to your collection of Weight Watchers Recipes. Creamy, cheesy and flavorful, this dip lacks nothing but extra fat and calories, and at just 1 Points + for a 2 tbsp serving, it’s a real treat. I love to use it on op of crudité or endive leaves for an elegant, yet flavorful appetizer that is low in Weight Watchers Points Plus. I also love to spread it on a slice of turkey for a quick, low calorie snack idea. It’s really such a versatile dip that’s so yummy, you’ll find yourself putting it on just about anything! Enjoy.

Pimento Cheese Dip Recipe

This slimmed down version of a popular Southern recipe is a real treat for dieting dip lovers. Each serving has just 1 Points +, making it an ideal low calorie dip recipe to use on just about anything.

Ingredients

1 cup reduced-fat sharp Cheddar cheese
1/4 cup reduced fat cream cheese, room temperature
1/4 cup fat free cream cheese, room temperature
1/4 cup fat free mayonnaise
1 4-ounce jar sliced pimientos, drained and chopped
2 tbsp red onion, grated
1/4 tsp sea salt
1 tsp garlic powder
Dash of pepper

Instructions

Using an electric mixer, beat cream cheeses until smooth and fluffy. Add all of the remaining ingredients and beat until well blended.

Preparation time: 10 minute(s)

Cooking time: 0 minutes

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (Southern)

Entire recipe is 12 servings
Serving size is 2 tbsp
Each serving = 1 Points +

PER SERVING: 41 calories; 2 g fat; 2 g carbohydrates; 4 g protein; 0 g fiber