With the last few days of summer to savor, I’m sharing a reliable and delicious side salad recipe that I have made quite a bit this summer, as my whole family loves it. My Whole Wheat Cous Cous Feta Salad Recipe is super easy to make and is a delicious and satisfying side dish that works with so many different meals. The bright, juicy tomatoes, crunchy cucumbers and salty feta are combined with hearty garbanzo beans and whole wheat cous cous to deliver a seriously satisfying dish! It also works wonderfully as leftovers, so I often double the batch and use it in lunches the next day or two. So take advantage of those delicious summer tomatoes and get this salad on your table, ASAP! At just 4 Points + per serving, it’s a great way to feel satisfied while staying on track.
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!
It’s summer time, and what says summer more than a picnic on a beautiful day? One of my favorite picnic foods growing up was my mom’s potato salad. It’s really delicious, and it’s something that is easy and quick to make, but ends up fabulous every time. I live in the Midwest now, and we love our potatoes, so this dish fits in at every picnic and potluck. It’s something that my husband begs me to make. I like to make baked potatoes a couple of days before, and then just peel and slice the extra for this potato salad instead of boiling the potatoes to start with. It makes it even quicker – and you don’t have to try to work with hot potatoes! We had it the other night with BBQ pulled pork, coleslaw and fresh fruit. It’s delicious and sure to please the whole family.
You know those days where you spent so much time working on the main course, that you completely forgot to prepare a side dish? Well, that happens to me a LOT. More often than I’d like to admit. Sometimes I’m too busy, sometimes I too lazy, and sometimes I’m just ill-prepared. But on those days, quick and easy Weight Watchers salad recipes like this Cilantro Lime Cucumber Salad, save me. I almost always have these ingredients on hand, and I can throw this together in just a few minutes. I highly recommend using a mandolin slicer in order to get nice, evenly thin cucumber slices. But it can absolutely be done with a knife too – it’s just not as easy. The flavors are fresh and amazing, and each serving is just 2 Points +. I usually prefer to go a bit heavy on the red pepper flakes as I really like that heat, but this time I made it for my kids, so I didn’t use as much. This salad also makes a perfect, low calorie side for summer BBQ’s, so definitely add it to your “must make this summer list”. Enjoy!
For those of of you who may have never cooked a pork tenderloin before, this Pulled Pork Sandwich Recipe with White Barbecue Sauce will be one of the easiest you’ve ever made. The pork is cooked to juicy perfection in just an hour. It’s simmered in a broth that has been well seasoned and flavored, then shredded and smothered in a creamy, tangy, white barbecue sauce. It’s a very lean cut of meat that delivers an incredible flavor, which allows for a bit of indulgence with a carb-heavy sandwich roll. You could shave off a couple of Points by using a sandwich thin with this Weight Watchers Pork Recipe, if you prefer, but I like it best with a nice big hearty roll – totally worth those coupe of extra Points Plus. Enjoy!
Nothing says summer bbq to me like a good, old fashioned pasta salad. Growing up, they were at EVERY family bbq and I’ve grown accustomed to expecting them. Over the years, I’ve experienced a variety of pasta salads, but my favorite was always the creamy/sweet/tangy one. But the traditional version of this pasta salad recipe is very heavy on the mayo and sugar, making it pretty high in Weight Watchers Points, as well as cholesterol! My healthier version makes just a couple changes to make it lighter and lower in Points Plus, but still delicious. First of all, I used a whole wheat pasta – that’s a no-brainer. Then, I subbed out most of the mayo for a fat free Greek yogurt. But I had to keep some mayo to maintain the taste and texture, so I used my favorite mayonnaise alternative – Reduced Fat Vegenaise instead. You can really use just about any veggies you want in this Weight Watchers Pasta Salad Recipe – I just used what I traditionally knew as the most popular ingredients for it. And it turned out to be everything I hoped for…crunchy vegetables with a creamy, sweet, and slightly tangy dressing. Perfect!
In an attempt to clean out my pantry last week, I discovered that I had 5 half used bags of quinoa and 3 half used bags of lentils….lol, I guess I should always check to see if I have these items on hand before buying more. So I got to work coming up with a Weight Watchers side dish recipe that would use both of these ingredients in the most delicious way possible. I came across Melissa D’Arabian’s Lentil and Quinoa recipe, and decided to create a take on that. I was thrilled with how delicious and satisfying this dish was! Those lentils and quinoa really bulk up when you cook them, and they made this such a filling salad. Each serving came out to just 3 Points +, which was a very pleasant surprise. Serve it cold or at room temperature, and it’s an ideal dish for spring and summer. Present it with some grilled chicken and roasted vegetables at your next BBQ or potluck!
Vegetarians, you may just want to marry me after eating this burger. It is UNBELIEVABLY good. I am not a vegetarian, and I’d eat this quinoa burger a million times over again. Granted, this is a 9 Points Weight Watchers Recipe, BUT, because the burger patty is made with quinoa and white beans, it’s incredibly filling. I also used a real brioche bun, to give it that added gourmet flair. You could shave off another Point or two by using a sandwich thin or another light bread roll. The caramelized onions really give it a that extra something special, and the chipotle lime mayo ties it all in perfectly. It’s truly a unique Weight Watchers Quinoa Recipe like you’ve never had before. Pair it with a light salad, roasted veggies or a low calorie soup for a complete meal. This vegetarian burger recipe is a must try, folks.
Many of you may not know this, but I am a HUGE fan of Thug Kitchen. I find their recipes delicious, and their offensive language commentary, hilarious. Recently, I came across their Watermelon Cucumber Slushie Recipe, and I thought that would make a perfect Weight Watchers Summer Drink Recipe. I also needed a good, alcohol-free drink recipe for my Labor Day BBQ that both adults and kids would enjoy, and so I got to work giving these a try. They were FANTASTIC!! They were cold, sweet, delightfully flavorful, and just 2 Points + each. I barely even made any tweaks to Thug Kitchen’s original recipe. If you don’t want to use coconut water, plain old water will work just fine too. And if you prefer an adult version of this, white rum is a great replacement for the coconut water. This is a delicious and unique drink recipe that is a perfect summer treat, so while we still have these last few days of summer, get out that blender and whip up one of these Watermelon Cucumber Mint Refreshers – they are divine.
This easy and delicious Southwestern Salad with Creamy Cilantro Dressing is vegetarian salad that packs a powerful dose of fiber and protein. At just 5 Points + per serving, you get a filling and incredibly flavorful salad that is topped with fresh,creamy, homemade cilantro dressing. Inspired by my favorite salad from Stonefire Grill, this is perfect as a main course for a lunch, or cut each serving in half for a dinner side dish. It’s also one of my favorite salads to take to a BBQ or potluck – everyone loves it. You can use canned or frozen corn with this, if it’s easier, but I personally LOVE the taste grilled or roasted corn on the cob, that is sliced to remove the kernels. It adds a tremendous flavor boost. This most recent time I made it, I used an ear of red corn (as you can see in the photo) that I came across at a Farmer’s Market and thought it’d be fun to try. It was delicious! But a regular ear of yellow corn works just fine. For some added crunch and flavor, top with some crumbled low fat tortilla chips. The creamy cilantro dressing is really versatile and also goes great as a sauce over chicken or a dip for veggies and pita chips!