The classic Tuna Nicoise Salad Recipe seems harmless, but the truth is, it’s often drowning in fat and excess calories. This Weight Watchers Tuna Salad Recipe has been dramatically lightened up, simply by creating a different dressing with chicken broth vinegar and mustard, and just a touch of oil. It’s light, delicious and incredibly easy to make. Plus, with so much protein and fiber, this Weight Watchers salad is very filling and makes a wonderful Momentum Plan Recipe to add to your collection. It’s a perfect healthy lunch salad recipe that will fill you up, but still let you feel like you are indulging in a fancy, gourmet salad!

Weight Watchers Tuna Salad Momentum Plan Recipe

Ingredients:
– 4 small uncooked new potatoes, red, quartered
- 1/2 pound(s) green snap beans, trimmed
- 1/3 cup(s) reduced-sodium chicken broth
- 3 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 tsp olive oil
- 1 tbsp minced fresh thyme leaves
- 2 tbsp minced fresh basil leaves
- 2 tsp minced fresh oregano leaves
- 1/8 tsp Kosher salt, or to taste
- 1/8 tsp black pepper, or to taste
- 8 leaves Boston lettuce
- 2 hard boiled egg whites peeled and either halved or quartered, with the YELLOW REMOVED
- 1 medium sized ripe tomato, cored and cut into eighths
- 1 small red onion, sliced thin
- 6 oz canned chunk white tuna in water, drained and flaked
- 2 tbsp capers, drained
- 8 items olive(s), sliced in half (use Nicoise if available)

Directions:
Place potatoes in a large saucepan and pour in enough water to cover them by 2 inches. Set pan over high heat and bring water to a boil; reduce heat to medium and simmer 6 minutes. Add green beans and cook until potatoes are fork-tender and green beans are crisp-tender, about 1 to 2 minutes more; drain and transfer all vegetables to a large bowl.
Meanwhile, in a small bowl, whisk together broth, thyme, basil, oregano, vinegar, mustard and oil; season to taste with salt and pepper. Add half of dressing to potatoes and green beans; toss to coat.
Place 2 lettuce leaves on each of 4 plates. Top each with 1/4 of potato-green bean mixture, 1 1/2 ounces of tuna, 1/2 tablespoon of capers, 1/2 an egg, 1/4 of the red onion, 1/4 of the tomato and 4 olive halves. Drizzle each with 1/4 of remaining dressing. Recipe makes 4 servings.

Serving size is 1/4 of the whole recipe
Each serving = 4 Weight Watchers Points

Fried fish sandwiches are SO incredibly good. But typically, they are dripping with grease and loaded with extra and unnecessary fat and calories. So when I found this Weight Watchers Fish Sandwich Recipe for the Momentum Plan, I was really excited to give it a try! I made a few alterations to it, knocked a whole Point off the original recipe and added more fiber. And it turned out really, really GOOD!!! It’s technically not “fried” – it’s a baked fish sandwich recipe. But it delivers a very similar (if not, better) taste and has a LOT less fat and calories. Plus the fact that it packs in so much protein and fiber makes it an excellent Momentum Recipe to incorporate into your Weight Watchers New Year’s Diet Plan! Serve it up with some tasty 1 Point Butternut Squash French Fries, and you’ve got yourself one AMAZINGLY yummy low Weight Watchers Points meal!

Weight Watchers Momentum Plan “Fried” Fish Sandwich Recipe

Ingredients:
- 1 spray olive oil cooking spray, or enough to coat pan and fish
- 1/2 cup Fiber One cereal, ground to a powder like consistency
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 /12 tsp salt
- 1/2 tsp pepper
- 1 1/4 pound cod fillet, (four 5 oz pieces)
- 1/4 cup Dijon mustard
- 4 medium sized mixed-grain hamburger rolls
- 8 pieces lettuce
- 4 slices onion
- 1 small tomato, sliced

Directions:
Preheat oven to 400ºF. Coat a large baking sheet with olive oil cooking spray.
Combine Fiber One crumbs, garlic powder, onion powder, paprika, salt and pepper in a shallow dish. Coat both sides of each cod fillet with mustard and then turn fish in Fiber One crumbs mixture to coat. Arrange fillets on baking sheet and spray surface with cooking spray. Bake until fish is fork-tender and coating is golden brown, about 20 minutes.
Place fish on rolls and top each with 2 lettuce leaves and 1/4 of tomato and onion slices.

** I also topped each sandwich with a tablespoon of McCormick’s Fat Free Tarter Sauce (this did not increase Points value)

Serving size is 1 Sandwich
Each Serving = 5 Weight Watchers Points

Ceviche is SO yummy! If you’ve never had it before, you are really missing out. Ceviche a form of citrus-marinated seafood dish, popular in mainly Latin American countries. No cooking is required for this dish, so it’s easy to prepare and is a great dish to make for a party or picnic. Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or “cooks” the fish without heat. Traditional style Ceviche was marinated up to 3 hours. Modern style Ceviche usually has a very short marinating period. It’s super high in protein, yet very low in calories and Weight Watchers Points. And with all the veggies and lime juice, it’s incredibly healthy and high in antioxidants!
Though it’s most often served as an appetizer, I’ve prepared it as a main dish many times. It tastes so light and fresh, but is actually quite filling. And with just 5 Points, this is a great appetizer recipe that won’t break your Points bank. Give this Weight Watchers Ceviche recipe a try ASAP — you’ll be really glad you did!

Ceviche Recipe

Ingredients:
-4 oz scallops, thinly sliced
- 4 ounces skinned red snapper filet, diced
- 1/2 cup, and 2 tbsp fresh lime juice
- 1 large tomato, diced
- 1/2 medium avocado
- 1 small red onion, minced
- 2 tablespoons fresh cilantro
- 3 dashes hot pepper sauce
- salt and pepper to taste

** You can also sub out the scallops and red snapper for shrimp, crab or ahi tuna! (The shrimp one is my FAVORITE!)

Directions:
Toss 4 ounces sea scallops, thinly sliced, and 4 ounces skinned red snapper filet, diced, with 1/2 cup fresh lime juice in a medium glass bowl. Cover and refrigerate until the fish becomes opaque, about 1 hour. Drain, then toss with 1 large tomato, diced; 1/2 medium avocado, pitted, peeled, and diced; 1 small red onion, minced; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 3 dashes hot pepper sauce; salt to taste; and ground pepper to taste. Serve immediately, cold, on a bed of shredded iceberg lettuce. NOTE: Ask for sushi-grade fish at your market.

Serving size = 1 cup
Each serving = 5 Weight Watchers Points

It’s a Labor day Weekend! Why not throw a fabulous end-of-summer party with minimal effort and minimal calories? Try this super delicious Labor Day Recipe that’s great for a holiday barbecue or anytime, for that matter! Homemade barbecue, creamy side salads and rich desserts don’t have to add on the pounds this Labor Day – you can serve your guests healthy recipes with very little effort at all. This tangy and sweet grilled halibut recipe is a perfect dish to serve this Labor Day Weekend. It’s healthy, delicious and clocks in at just 4 Weight Watchers Points per serving.

Pineapple Grilled Halibut Recipe

Ingredients:
1 1/4 pound halibut fillet(s), four 6 oz fillets cut 1/2-inch-thick each
1/2 medium pineapple, cut lengthwise into 1/2-inch-thick spears (about 2 cups)
1 spray nonfat cooking spray
1 Tbsp lime zest
2 Tbsp unpacked light brown sugar, divided
2 Tbsp fresh lime juice
1 tsp table salt
2 Tbsp ginger root, fresh, grated, divided
1/4 tsp cayenne pepper

Directions:
Preheat grill and coat with nonfat cooking spray. Place zest, lime juice, 1 tablespoon of brown sugar, 1 tablespoon of ginger, salt and cayenne pepper in a resealable plastic bag; seal bag and shake to combine. Add fish to bag. Reseal, shake again, place bag on a plate and allow to marinate at room temperature for 20 minutes, turning once. Meanwhile, in a second plastic bag, place remaining tablespoon each of brown sugar and ginger, and pineapple. Seal bag and allow to marinate for 5 minutes; remove pineapple and add resulting juices to fish bag. Grill pineapple until heated through, turning once, about 8 minutes. Remove to a serving platter; cover with foil to keep warm. Cook fish over direct heat, brushing with marinade, until cooked through, about 3 to 4 minutes per side. Place on serving platter with pineapple. Serves 4.

Serving Size = 1 fillet plus 1/2 cup of pineapple
4 Weight Watchers Points per serving

Looking for a quick and easy Weight Watchers meal to serve just one? Look no further! This Parmesan and Spinach Fillet of Sole Recipe is quick and easy to make and perfect for when you are dining alone. This healthy meal is loaded with with vitamins and Omega 3 fatty acid, and is super low in fat and calories, and clocks in with just 2 Weight Watchers Points! Gotta love that. Try this recipe with my 0 point Cumin Tomato Salad Recipe and still have Points leftover for a yummy dessert.

Parmesan and Spinach Fillet of Sole Recipe

Ingredients:
3 ounces fresh flounder or sole fillet
1/4 cup cooked, well drained spinach
2 teaspoons grated Parmesan cheese
1 teaspoon bread crumbs
Salt and pepper to taste

Directions:
Preheat broiler to high. Coat a small pan with olive oil cooking spray; place a 3-ounce flounder or sole fillet in the prepared pan and top with spinach. In a cup, combine Parmesan cheese, bread crumbs and salt and pepper; spoon over spinach. Coat fish with cooking spray and broil until top looks golden, about 6 minutes.

Serves 1

Weight Watchers Points Value = 2

I don’t know about you, but I LOVE pasta salad. And if you love it as much as I do, you’ll really enjoy this delicious (and healthy) recipe! This is a great recipe to make for parties or large family dinners, as it serves 10. It’s also a very colorful dish (so your dinner guests will love it), and it’s loaded with vitamins and healthy fats. Also, if you don’t have fresh salmon, you can used canned (it’s easier anyway). I made this salmon pasta salad once for a backyard BBQ and it was a huge hit! My friends all loved it and treated me like I was a gourmet chef. Ha!

Salmon Pasta Salad Recipe

Ingredients:
15 1/2 ounces red salmon
1 lb Rotini pasta (try some of these lighter pastas for less Points)
3 green onions, chopped
1/4 large red bell pepper, thinly sliced
1/3 cup ripe olives, sliced
2 cups carrots, thinly sliced
2 cups celery, thinly sliced
1/3 cup red wine vinegar
1 tablespoon virgin olive oil
1/2 teaspoon sugar
1/8 cup vegetable oil
1/8 teaspoon pepper (or to taste)
1/2 teaspoon salt (or to taste)
1/2 teaspoon crushed dried oregano leaves

*Feel free to vary this recipe by substituting or adding in additional veggies like broccoli, spinach, tomatoes, eggplant, capers, peas, artichokes, mushrooms and asparagus for no difference in Points

Preparation
Rinse and remove bones, skin, scales and any other tissue from the red salmon, then break or chop into medium-size pieces.
Cook the pasta according to the instructions on the package, then set in the fridge to chill. Then in large bowl, combine the pasta, salmon, olives, bell pepper, carrots, celery and onion. In a smaller bowl, mix the salt and pepper, vinegar, oregano, oils, and sugar. Mix well. Then just pour this mixture over the salmon mixture, tossing carefully to coat all the pieces evenly. Serve immediately (or cover, chill and serve later).

Weight Watchers Points = 6

Serves 10.

Nutritional information per serving: 299 calories, 9.1g fat, 2.8g fiber