To anyone who lives a vegan lifestyle – you’re in for a treat today! I came across a recipe for a vegan bacon recipe at Veganosity, and was super excited to give it a try. The recipes uses portobello mushroom marinated in maple syrup and liquid smoke, giving it an absolutely delicious bacon-y flavor, sans the meat. As soon as I picked up some portobellos, I got to work putting this recipe to task. A few tweaks, and it was surprisingly easy to do, with an end result that was ridiculously delicious. The “bacon” was definitely a bit softer than regular bacon and it doesn’t have that crunch. But the flavor was fantastic. Put that together with the traditional BLT sandwich ingredients, and you’ve got a BLT that is not only tasty and vegan, but also very Weight Watchers friendly at just 5 Points + per sandwich.
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!
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!
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.
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!
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!
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!
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.
Summer is a great time to grill, and these pork chops are delightful. They have a glaze, so there’s not need to marinate the pork chops. Just whip up the glaze, brush it on the pork chops and grill. The glaze has a little sweet marmalade, lime and spicy jalapeno. It’s a perfect combination. Since you’re already grilling, add some seasoned vegetables in aluminum foil and ears of sweet corn. You’ll have a whole meal ready to serve in no time!
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!
This salad isn’t just beautiful – it’s delicious too. I just had to try this Strawberry Poppyseed Vinaigrette, and the combination of arugula and berries seemed like the perfect place. I’m so glad I did, it was wonderful. The vinaigrette is incredibly easy to make – just stick everything in the blender. I ended up with plenty leftover. If you’re looking to make this a main dish for lunch or dinner, just add a half a chicken breast for protein. You can also mix arugula and spinach instead of just arugula. Give this salad a try, you won’t be disappointed.