I’ve always loved the creamy, spicy and tangy taste of curry recipes. And overtime I have a chance to try a new version, I jump on it! However of my good ol’ reliable standby curry recipes that I make frequently at home is this Thai Shrimp Curry Recipe. You can find the coconut milk, fish sauce and curry paste in the Asian section at the grocery store (Thai Kitchen is the brand I used, and it’s pretty readily available at most stores). I also love to bulk this dish up with vegetables such as carrots, red bell peppers, zucchini and tomatoes…yum! The flavor and heat is in the curry paste, so add more or less to suit your taste. I also like mine tangy, so I often add extra lime juice. Feel free to play around with yours until you achieve the perfect flavor that suits your mood. At just 7 Points + per serving, this Thai Shrimp Curry Recipe is way healthier than most restaurant versions. Enjoy!
I love fried chicken, but unfortunately we all know it is not a healthy choice. Oven fried chicken strips is a perfect alternative. I cut up some thin chicken breasts (although the strips are a bit “off shape”) and decided to try buttermilk instead of eggs for dipping. I love the taste as it allows the chicken to taste moist and not dry. I did not add salt or pepper as I tried the Grill Mates Montreal Chicken Seasoning instead. It was a nice addition. I served this dish with a vegetable side dish. You can add a dipping sauce for the chicken strips, just be sure to calculate the points and add them to your meal.
Oven fried chicken strips are an easy, tasty and healthy alternative to the traditional dish.
- 4 thin, boneless, skinless chicken breasts (I used Perdue Fit & Easy Boneless, Skinless Chicken Breasts, Thin Sliced –already cut perfectly in a package in the fresh meats area of a grocery store)
- 1 cup low-fat buttermilk
- 1 1/2 cups bread crumbs
- 4 tablespoons grated Parmesan
- 1 tablespoon Grill Mates Montreal Chicken Seasoning
- Non-stick cooking spray (Olive oil flavor is used for this recipe)
- Salt and Pepper to taste (optional)
- Preheat oven to 400 degrees.
- In a shallow bowl combine breadcrumbs, cheese, and chicken seasoning, mix well.
- In a second shallow bowl add buttermilk.
- Slice chicken breasts into 3 strips each.
- Dip chicken strips into buttermilk first and let excess drip off before dipping into dry mixture.
- Dip chicken strips into dry mixture making sure to coat all of the strips with the dry mixture.
- Spray a shallow baking dish with non-stick cooking spray.
- Lay the chicken strips flat on baking dish and bake for 20-25 minutes or until pink is gone and desired crispness has been reached.
Preparation time: 15 minute(s)
Cooking time: 20-25 minute(s)
Diet tags: Low calorie, Reduced fat, High protein
Number of servings (yield): 4
Culinary tradition: USA (Southern)
Entire recipe makes: 4 servings
Serving size is about: about 3 strips
Each serving = 6 Points +
PER SERVING: 253 calories; 5 g fat; 19 g carbohydrates; 31 g protein; 2.5g fiber
This baked macaroni and cheese recipe is easy to prepare as well as low fat. I have many variations for this traditional baked macaroni and cheese dish and this is the one I most recently prepared. The cayenne pepper adds a little spice and I prefer freshly ground pepper as well. I will serve this as a light main meal with a side salad for lunch or dinner. This recipe was prepared as a side dish to chicken loaf (a.k.a. meatloaf) or pork chops.
I have loved baked macaroni and cheese since I was a kid. It’s the perfect comfort food. This is a healthy version and very tasty.
- 2 cups dry macaroni (Dreamfields Elbows is used for this recipe)
- 3/4 cup evaporated fat-free milk
- 1 cup low-fat cottage cheese (Horizon Organic: Low-fat Small Curd Cottage is used for this recipe)
- 1/2 cup part-skim ricotta cheese
- 1/2 cup shredded low-fat cheddar cheese (Reduced fat – Cabot’s Sharp Cheddar is used for this recipe)
- 1 tbsp. grated Parmesan cheese
- 1 tbsp. dry bread crumbs
- Pinch cayenne pepper
- Salt and Pepper to taste
- Preheat oven to 350°F.
- Prepare macaroni according to instructions on the box.
- In a saucepan, heat milk over low heat.
- Add the cheeses (except Parmesan) until melted, stirring constantly.
- Drain pasta and place in a 2 quart casserole dish sprayed with cooking spray.
- Remove the cheese sauce from the heat then pour on top of cooked pasta.
- Stir and mix cheese and pasta well.
- Sprinkle with Parmesan cheese, breadcrumbs, salt, pepper, and cayenne pepper.
- Bake the casserole for 15-20 minutes until bubbly and the top is browned.
Preparation time: 10-15 minutes
Cooking time: 20-25 minutes
Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
Entire recipe makes: 4 servings
Serving size is about: approximately 1 cup
Each serving = 5 Points +
PER SERVING: 212 calories; 3.3 g fat; 27.9 g carbohydrates; 16.2 g protein; 0.7g fiber
With Easter and Passover right around the corner, this delicious Roasted Beet and Carrot Salad is a perfect and beautiful side dish for your big holiday dinner. The bright colors are a lovely nod to the spring season, and the flavor combination is nothing short of sensational. The smoky roasted vegetables with the peppery arugula and creamy feta, topped with a sweet and tangy dressing, this Weight Watchers salad recipe is sure to become a favorite. I would also suggest topping it with some grilled chicken or roasted salmon and serving it as a main course for lunch. And at just 3 Points + per serving, it’s a great bargain!
Get a healthy dose of the tropics with this light and easy Tropical Strawberry Smoothie Recipe! I absolutely love this flavor combination, and each serving boasts a tremendous dose of vitamin C and potassium. With no added sugar, and all natural ingredients this smoothie makes a great idea for a healthy breakfast or snack on the go. My kids love this smoothie just as much as I do! I usually prefer to use mostly frozen fruits in this, just because it’s easy, and so I don’t have to add ice to make it cold. Fresh works great too, so no worries if that’s what you’ve got on hand. Each serving comes out to just 2 Points +, so you can indulge in a fabulous tasting smoothie without feeling any guilt.
Tropical Strawberry Smoothie
Cool and refreshing, this healthy smoothie has all the flavors of the tropics, but with zero guilt. Loaded with vitamin C, it’s a great cold buster too!
- 2 cups strawberries
- 1 cup mango
- 1 orange, peeled
- 1 cup pineapple, diced
- 1 banana
- 3 dates
- 1 1/2 cups coconut water
- Blend all ingredients in a blender, and process until smooth. Add additional coconut water, ice, or water to reach desired consistency.
Preparation time: 5 minute(s)
Diet type: Vegan
Diet tags: Low calorie, Reduced fat, Gluten free, Raw
Number of servings (yield): 6
Culinary tradition: USA (General)
Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 2 Points +
PER SERVING: 89 calories; 0g fat; 24g carbohydrates; 1g protein; 3g fiber
When I want to indulge in a hearty, satisfying pasta dish that doesn’t skimp on portion size, this Arugula and Mushroom Pasta Recipe is one of my favorites. The simple wine sauce is light and delicate, allowing for the wonderful earthy flavors of the mushrooms and peppery arugula to come through. This Weight Watchers pasta recipe also offers a very satisfying serving size, which I love. I often like to top it with a bit of grated parmesan, but if you prefer to keep it vegan, you can skip it. The colorful vegetables will help bring out some fantastic flavors, so you won’t miss the meat. But if you insist on adding some additional protein, this dish works great with shrimp, chicken or scallops.
Light, delicate, and extraordinarily delicious, this Sole Piccata Recipe has become a recent family favorite! I picked up some sole on sale at the market, and was trying to decide what to do with it, when I got the idea to try using a piccata sauce, similar to what I’d use on chicken. The sole fish is very mild, as is chicken, so the piccata sauce was the perfect compliment. High in protein, yet light on Points +, this dish is not only incredibly simple to prepare, but tastes amazing and requires just a handful of ingredients. Serve it up with some roasted vegetables, mashed potatoes, or a light soup for a complete meal. A great dinner recipe to try if you want to add more heart healthy fish into your diet!
Although pumpkin is usually the flavor of autumn, this is a great recipe that can be prepared all year long. It’s easy to make and takes very little time. Pumpkin ravioli with brown butter sauce is comfort food without the guilt. The sage and nutmeg add a nice addition to this recipe. The sweetness of the pumpkin is balanced well with the brown butter sauce. I usually serve this at dinner with a side salad.
I really love to experiment in the mornings for breakfast. I had some left over canned black beans and salsa one day, which led me to adding them to my breakfast meal. This egg, black beans and salsa recipe is really easy and quick. I really like the salsa and black beans with the egg as it adds a nice Mexican flavor. The pepper jack cheese adds just enough spice. You can certainly use a flour tortilla and make this recipe into a wrap too. I cook my egg over medium but have used a scrambled egg as well.
During the month of March, I love to prepare different types of Irish meals to celebrate St. Patrick’s Day. I have tweaked this recipe in order for it to be a bit healthier and guiltless. I really enjoy the walnuts as they add a nice crunch to the cake. I serve this at room temperature or I heat it up and serve it warm. Either way it is delicious.
I love finding easy side dish recipes especially when I don’t have a great deal of time to prepare dinner. This is a quick and easy broccoli and garlic side dish. It’s topped with a lemon juice and goes perfect with chicken, fish, beef, or some vegetarian meals. It’s light and low in points. You don’t want to cook the garlic too much as it already has a strong flavor. I cook it just enough where there is a hint of light brown. If you don’t have a steam basket, you certainly can use frozen steamed broccoli in a bag instead.
I am always looking for something quick and easy for breakfast. I made these delicious and healthy egg white, spinach and turkey muffins for brunch as well as breakfast. The turkey is the muffin holder and they are filled with feta cheese and spinach which gives it a nice Mediterranean flavor. The points are low which allows me not to feel guilty about having two of them at once. There are many different variations of this recipe too. A friend of mine prepared these for her children one day and they loved them (including the spinach).