Lately, my kids have been really into carrots. And when they are on a roll with a vegetable, I ride that wave as long as I can! So in an effort to keep the carrots coming, I’ve been experimenting with some tasty new ways to prepare them. And at recent Shabbat dinner at a close friend’s house, she introduced me to this amazing Cumin Lime Carrot Salad dish. It was so light and delicious and made a perfect low calorie side dish. Each bite offers the zing of the salty, lime vinaigrette with the balance of the sweet carrots. The kick of garlic and cumin add a wonderful boost of flavor! I also love that this is such an easy salad to throw together, and the colors look absolutely gorgeous. The carrots are cooked until just tender – you’ve gotta be careful not to overcook them, or your salad will be mush. Adding the lime juice and spices while the carrots are still warm allow them to really penetrate the carrots, making for one seriously delicious salad.
I honestly don’t think I’ll ever tire of roasted eggplants and Tahini. The favor combination is incredible and it’s an incredibly healthy dish. Craving more of a meal, I took one of my favorite Weight Watchers Side Dish Recipes and turned it into a wrap with the simple addition of a Flat Out flatbread and some fresh lettuce. It was sooooooo good! And all the fiber made this very filling and satisfying for just 5 Points +. I had one of these Egglant Tahini Wraps with a light spinach salad for lunch and was content until dinner time. This is truly a delicious and easy wrap recipe that I will definitely be making again and again.
Recently, I was fortunate enough to have some family from Israel staying with us for a few weeks over the holidays, and I got to spend a lot of time watching them work magic in the kitchen. My mother-in-law can cook with eggplants like nobody’s business, and I was determined to master her delicious baba ganoush recipe. In case you’ve never heard of baba ganoush, it’s a middle eastern eggplant dip that is one of the most amazing foods I’ve ever had. The base is roasted eggplants, which add a wonderfully smoky flavor, and then it’s blended with tahini paste, mayonnaise, lemon juice and garlic. Traditionally, it’s loaded with mayonnaise and tahini paste which can make it not so Weight Watchers friendly. However, a few tweaks to my mother-in-law’s version, and I created a flipping’ fantastic low calorie baba ganoush for just 1 Points + for a 1/4 cup serving! Use it as a dip for veggies or pita chips, spread it on a sandwich or wrap, or just eat it straight up with a spoon. And it even gets a better flavor sitting in the fridge for a few days. Any way you choose to eat it, I hope you fall in love with this light baba ganoush recipe as much as I have.
Happy Thanksgiving, everyone! I hope you are enjoying the day with family, friends, and the most amazing of foods. Once the feasting ends, and you are looking to “detox” from all the deliciousness that Thanksgiving brings,filling up on a lot of greens is a great way to do it. This Spicy Herb Salad Recipe that my father-in-law taught me, is one of my absolute favorite salads ever. It’s just a few simple ingredients, but the flavor and textures that it delivers are incredible. With no lettuce to be found in this salad, the base is nothing but fresh, finely chopped herbs. Enhanced with onions, jalapeños and serrano peppers, then dressed with lemon juice, garlic and olive oil, it’s a simple yet sophisticated salad that is light, flavorful, and a fantastic change of pace. The parsley really helps to de-bloat you too, which is an added benefit. There are a lot of peppers in this salad, so feel free to use less if you don’t want it too spicy. Be aware that the recipe as posted, is very spicy. If you want to shake things up a bit and try something new and unique, this Spicy Herb Salad Recipe will definitely do the trick. Enjoy!
One of the things I’ve learned over the course of many trips to Israel is the glorious, deliciousness of the eggplant. Growing up, I had never, EVER been served anything with eggplant, and now I am sad about the many years I missed out on. I love cooking eggplant now in a variety of ways, but one of my favorite eggplant recipes is this simple, yet savory Roasted Eggplant with Tahini Sauce Recipe. I love the smoky taste that the eggplant takes on when it’s roasted, and then the amazing and fresh tahini sauce drizzled over the top just makes it absolutely perfect. For those of you who aren’t familiar with tahini, it’s a thick paste made from crushed sesame seeds. Actual tahini sauce, which is used to accompany many middle eastern dishes, is a mixture of tahini paste, lemon juice, garlic, and water. I wish that I could say I was the master of making homemade tahini sauce, but to get the texture just right is a bit of an art form…an art form that I am still trying to perfect. But it is delicious and worth every attempt. These eggplant slices are great as a side dish to your main course, and also work really well as a sandwich topping too (on top of grilled chicken is my FAVORITE!) This tasty, low calorie recipe comes out to just 2 Points + per serving, and is loaded with fiber, making it a wonderful idea for Weight Watchers Recipes. Enjoy!
This recipe was created recently one evening, towards the end of a week from hell. Both of my kids and my husband were sick, we just had family who was visiting leave, so the house was a mess, and I hadn’t meal planned, so I had to fly by the seat of my pants when putting together dinner. I had just a few staples lying around, so I decided to create this easy, yet delicious Green Olive and Lemon Chicken Recipe. It came out to just 4 Points +, and it was absolutely delectable. The perfect amount of tang from the lemons, and just the right saltiness from the olives. Low in carbohydrates and high in protein, it was also very satisfying. I was lazy and didn’t halve my olives, but I suggest doing that so that the olive flavor can be more evenly distributed. It was so good, and so easy, it’ll definitely be added into my regular meal rotation. Enjoy!
Ok, folks, as you may know (IF you are an avid reader of LaaLoosh), I ADORE hot sauce. I am always on the lookout for the new, tasty versions to try, and over the many years and many bottles I’ve sampled, I’ve only found a handful that have really stolen my heart (and taste buds). And today’s featured Fabulous Food Find, the new Bah BAH Hot Sauce, is one of them. The makers of this new hot sauce got in touch with me and asked if I’d be willing to try their product and give them some feedback. Of course, I was willing and eager! When I read that the makers had Persian roots, I knew Bah BAH (which means Mmmm mmm, btw) was gonna be good, but I honestly had no idea that it was going to be as incredible as it was. And I cannot say enough good things about it…it’s fantastic. I’d had it for a week, and the whole bottle was finished….I could NOT stop eating it! I was literally looking for food, ANY food, that I could use as a vehicle to consume more of this deliciousness. Keep reading to learn more about Bah BAH Hot sauce…
This year for Rosh Hashanah, I decided to experiment with a new Weight Watchers Chicken Recipe utilizing some delicious, fresh fall figs, honey, and saffron. It was really quite simple to prepare and the chicken turned out so moist and juicy. The figs and honey (very traditional Rosh Hashanah ingredients) gave it a lovely sweet contrast, while sill keeping the the Points Plus value pretty low and not over powering the chicken. I served this over whole wheat Israeli cous cous (for extra Points), along with roasted broccoli and cucumber salad for a complete meal. Each chicken fillet ended up being just 6 Points +, which included the sauce and some of the figs. I was making this dish for my whole family, so I also added some chicken thighs and drumsticks, which were a huge hit. This could definitely become my new Weight Watchers Rosh Hashanah Recipe tradition!
Once while visiting the Middle East, I had this amazing lentil rice dish that blew my mind. It was Basmati rice with lentils, raisins and aromatic hints of wonderful spices. That dish stayed with me, and I can’t believe it took me this long to try and recreate it! But I finally got around to it, and I seriously cannot wait to make it again. In fact, it’s on the menu for this Friday night :). In order to make it more of a Weight Watchers recipe, and to increase the nutritional benefits, I made a few changes. The biggest change was that instead of rice, I used quinoa for added protein, fiber and nutrients. Next time, I need to add dates, as the restaurant version I had included them, but I had forgotten about it until I was in the middle of eating it. Overall, it was truly delightful, and very satisfying due to all the fiber. And at just 4 Points + per serving this wonderfully unique quinoa recipe makes this a perfect Weight Watchers side dish to serve with your favorite Middle Eastern meal.
If I’ve learned one thing from marrying an Israeli, it’s that Middle Eastern food is AMAZING. Seriously, AMAZING. I have learned so much about the fantastic flavors of the Middle East and have been there quite a few times to taste it first hand. Plus, when my in-laws come to visit us here in CA, I put them to work in the kitchen immediately and watch everything they do. Every time we visit Israel, my father in law cooks at least one huge dinner with a variety of grilled meats. One of my favorites are the chicken kebabs. And that is the recipe I’m going to share today. Now, I know you may have had grilled chicken kebabs a million and a half times, but these Lebanese Grilled Chicken Kebabs are going to be one of the tastiest you’ve ever had. The chicken is marinated in a yogurt and tomato paste marinade that is spiked with delicious seasonings. The result is tender, moist and ridiculously delicious grilled chicken kebabs that are just 3 Points + for 2 skewers! So, with summer in full force, it’s time to fire up that grill and give these Lebanese Grilled Chicken Kebabs a try.
Often when I have Friday night dinner with my group of friends and their family, my friend Hailey usually makes her “Beef Bourekas Log”, which is a Mediterranean savory, beef filled pastry that is seasoned with spices such as cinnamon and allspice. It is SO unbelievably good. I decided to take a crack at making a lower calorie version that was still just as tasty. I was thrilled with how delicious my Moroccan Ground Turkey Bourekas Log turned out! By using a bit less of the phyllo dough and using ground turkey instead of beef, I was able to cut way back on the Weight Watchers Points of this recipe. I also added in some sweet potato to make the inside mixture more soft and moist, and to add some more fiber and nutrients. It was delish. Working with ground turkey can get a bit tricky sometimes because the meat has such little fat, it can very easily become dry and crumbly. One of my secrets is to keep adding some chicken broth, bit by bit, while cooking it. It softens the meat without adding more fat and calories. And it keeps the meat from sticking to the pan so that I don’t have to add in more oil/fat. So if you are looking for a unique ground turkey recipe to try that is incredibly satiating, this is the one. Thanks for the inspiration, Hailey!
A very close friend of mine makes the most delicious fish recipe every Friday night, for Shabbat dinner. Her family has prepared this Moroccan Fish for many years, and she too has picked up the skill of preparing such deliciousness. Both my husband and I have always enjoyed this dish when she has invited us for dinner, but after seeing my almost 4 year old, who is a very picky eater, gobble up his serving of fish and then ask for more, I was determined to give this Moroccan Fish Recipe a try myself. So after a phone call with my lovely friend, Gali, who gave me a very detailed explanation of how to prepare this fish recipe, I got to work. This popular Middle Eastern dish is actually very healthy, and pretty low calorie. I made a few minor adjustments to make this more of a Weight Watchers Recipe, but overall, it’s a very diet friendly dish. Each serving came out to 5 Points + and it was SO yummy. The family LOVED it. This is definitely going into my regular rotation! It’s so easy to make and it’s such an incredibly flavorful recipe. Just note that her original recipe actually uses real tomatoes, not canned, but I didn’t have enough fresh tomatoes on hand, so I used the canned, and it still turned out incredible. If you want to use fresh tomatoes instead, it will take a lot longer, as the tomatoes will need to cook down to a sauce-like texture. Additionally, you made need less broth. Either way, this Moroccan Fish Recipe is amazing, and I highly recommend giving it a try!