With temperatures still on the rise this summer, this light and delicious Avocado and Crab Salad Recipe is the perfect dish to serve up! Loaded with flavor, tang and creamy goodness, this fresh salad recipe is not only DELISH…it’s good for you too! Though this is not an official Weight Watchers recipe, if you are a weight watcher, you will dedinitely want to add this low point salad recipe to your collection. And this fabulous little dish can be served as an appetizer or over a bed of fresh greens for a delightful summer salad.

Ingredients:
- 1 medium Hass avocado
- 4 oz lump crab meat
- 1 tbsp chopped red tomato
- 2 tbsp chopped red onion
- 1 lime, juice of
- 1 tbsp chopped cilantro
- 1 tsp olive oil
- salt and pepper to taste

NOTE: For added heat and spice, try adding in 1 tsp finely chopped jalapeno peppers! Or add a little variety by adding 1 tbsp of pear or papaya for a sweeter, fresher taste.

Directions:
In a medium bowl, combine onion, tomato, lime juice, olive oil, cilantro salt and pepper. Add crab meat and toss well.
Cut avocado open, remove pit and spoon out avocado. Cut into large chunks and add to crab. Mix carefully, not to mash the avocado. Spoon back into avocado shells and enjoy!

Entire Recipe makes 2 servings
Each serving = 5 Point Total

This recipe was created by Gina’s WW Recipes.

Arroz con pollo is a traditional dish from Spain and Latin America. It translates as “Rice with Chicken” in Spanish. There are many different ways to prepare this tasty meal, but below is my special Weight Watchers chicken recipe version, with lower calories, yet still with all the yumminess! Some people may use saffron in arroz con pollo, but I did not in this recipe. Though, feel free to add it to your version, if you’d like, as it will not affect the Weight Watchers Points Value. This is such an easy meal to make and is a great family Crockpot recipe!

Arroz Con Pollo Recipe

Ingredients:
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 Clove Garlic — crushed
1 Tsp. Oregano
1 Cup of chopped bell peppers
2 Tsp. Chili Powder
8 Chicken Thighs without skin
1/2 C Chicken Broth
1 small onion, finely chopped
2 Tbs. Wine
Red 1 10 Oz Peas, Frozen — thawed
2 C Rice, Cooked
2 Tbs. Cilantro — fresh chopped

In a bowl, combine salt, pepper, garlic, oregano and chili powder. Sprinkle spice mixture over both sides of chicken pieces. Place chicken in slow cooker. Pour broth and wine over chicken. Cover and cook on low 5 to 6 hours. Remove chicken and cover to keep warm. Turn control to high. Add peas, onion, and bell peppers. Cover and cook on high 7 to 10 minutes. Stir in cooked rice and chicken until combined. Sprinkle with cilantro and serve.

Per Serving; 358 Calories; 6g Fat (16.6% calories from fat); 34g Protein; 38g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 581mg Sodium. 4 servings.

Weight Watchers Points = 7