LaaLoosh » 4th of July

Creamy Coleslaw Recipe – 2 Points +

LaaLoosh — Mon, 15 Aug 2011 12:00:47 +0000

photo credit: ctw fitness

Coleslaw is pretty much always a staple at any summer picnic or BBQ. And if you are a Weight Watcher, most of those coleslaw recipes can have some pretty scary stats which can use up a lot of your allotted Daily Points Plus Allowance. But try making this slimmed down version instead, and you’ll satisfy your craving for crisp and creamy coleslaw, but you’ll only be sacrificing 2 Points + for each 1 cup serving. Combining some traditional coleslaw ingredients with some not so traditional ones gives this tasty, low calorie side dish recipe a wonderful flavor, while still fulfilling the sweet and creamy texture you’d expect. So the next time you want a great idea for a Weight Watchers Side Dish Recipe, give this Creamy Coleslaw with Red Onion and Apple a try.

Creamy Coleslaw Recipe

Don’t feel guilty about serving coleslaw at your next Weight Watchers friendly summer meal…instead try this healthier version that has just 2 Points + per serving. It makes a wonderful and light no cook summer recipe that’s easy and satisfying!

Ingredients

1 small head green cabbage, finely shredded
2 large carrots, shredded
2 small red apples, peeled, cored, shredded
1 small red onion, thinly sliced
1 cup plain, non-fat Greek yogurt
2 tbsp fat free mayonnaise
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 1/2 tsp sugar
1 tbsp celery salt
1/2 tsp black pepper

Instructions

In a large bowl, whisk together the yogurt, mayonnaise, mustard, vinegar, celery salt, pepper and sugar.
Add in the cabbage, onion, carrot and apple, and toss well to coat.
Cover and place in refrigerator for a minimum of 30 minutes to allow flavors to blend and marinate. Toss again before serving.

Preparation time: 15 minute(s)

Cooking time: 0 minutes (s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 2 Points +

PER SERVING: 76 calories; 0 g fat; 15 g carbohydrates; 4 g protein; 3 g fiber

Classic Macaroni Salad Recipe – 4 Points +

LaaLoosh — Tue, 02 Aug 2011 12:00:01 +0000

Try this classic American Macaroni Salad Recipe at your next picnic or barbeque this summer, and enjoy a low calorie side dish that tastes so good, it’s hard to believe it’s Weight Watchers friendly. Each 1 cup serving has just 4 Points +, and trust me when I tell you that it is not lacking in fabulous flavor or creamy texture at all. By using less mayo, a healthier pasta, and adding in some plain non fat Greek yogurt, I was able to put a much healthier spin on a traditionally fattening recipe. Now you can enjoy this popular BBQ recipe and not feel an ounce of guilt. Seriously folks, if you love yourself some creamy macaroni salad recipes, this low calorie version is a must try!

Classic Macaroni Salad Recipe

This classic, creamy macaroni salad recipe is a real hit and is sure not to disappoint. Loaded with all the amazing flavor and texture you’d expect, but with a lot less fat and calories, making it just 4 Points + per 1 cup serving. Make this as your next summer BBQ recipe and everyone will be happy.

Ingredients

6 oz Ronzoni Smart Taste Macaroni Pasta
6 sweet gherkin pickles
1 red bell bepper, seeded and finely chopped
1 green pepper, seeded and finely chopped
2 celery stalks, finely chopped
1 small red onion, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 cup reduced fat mayonnaise
1/2 cup plain, fat free Greek Yogurt
2 tbsp cider vinegar
2 ½ tbsp Dijon mustard
1/2 tsp paprika
1/4 tsp white pepper
1 tsp salt

Instructions

Prepare macaroni noodles according to package instructions. Drain and rinse with cold water and transfer to a large bowl.
Add in peppers, onion, pickles, celery, and parsley.
In a small bowl, mix together the mayonnaise, yogurt, vinegar, mustard, salt, pepper and paprika.
Pour over macaroni and toss well to combine. Serve chilled.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is 1 full cup
Each serving = 4 Points +

PER SERVING: 187 calories; 5 g fat; 27 carbohydrates; 6 g protein; 4 g fiber

Barbecued Sweet Potatoes Recipe – 2 Points +

LaaLoosh — Tue, 12 Jul 2011 22:17:48 +0000

Nothing says summer like barbecuing on the grill, and I will pretty much eat anything that’s been coated with a tasty BBQ sauce and cooked over an open flame! One of my all time favorite Weight Watchers Grilling Recipes involves barbecuing slices of sweet potatoes….YUM! I played around with a few different BBQ sauces to coat the potatoes with, and came up with one that is not only super low in calories, but that is also incredibly flavorful. This is a quick and easy summer recipe that makes the perfect low calorie side dish to just about any meal. So if you are busting out the grill anytime soon, add this Barbecued Sweet Potatoes Recipe to your list. Each satisfying serving is just 2 Points +!

Barbecued Sweet Potatoes Recipe

If you are looking for a tasty, low Points Plus way to cook some potatoes, give this tangy BBQ Sweet Potatoes Recipe a try. With just 2 Points + per serving, you’ll get a satisfying vegan side dish that’s full of flavors, but low on calories and is fat free.

Ingredients

1 lb sweet potatoes, cut lengthwise into ¼” slices
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
3 tbsp ketchup
1 tsp chili chipotle powder
1/2 tsp black pepper

Instructions

Set the grill the medium-hot fire/heat; spray grill rack with nonstick cooking spray.
In a large bowl, combine all ingredients except the potatoes. Mix well.
Add potato slices into bowl, and toss well, making sure to coat each potato slice thoroughly with the sauce.
Grill potatoes about 5” from the flame, turning often, and brushing with sauce , until browned and crispy on the outside, but tender on the inside – about 10 minutes.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is ½ cup
Each serving = 2 Points +

PER SERVING: 100 calories; 0 g fat; 23 g carbohydrates; 2 g protein; 3 g fiber

Zucchini Salad with Mint Recipe – 1 Points +

LaaLoosh — Thu, 30 Jun 2011 22:43:09 +0000

Another great, low calorie summer salad recipe, this deliciously minted Zucchini Salad is real treat. With just 1 Points + per serving, this dish offers another tasty way to bulk up on veggies to help you stay full, feel satisfied and lose weight. It also makes a great pairing with other entrees that may be higher in Points Plus, so it helps to balance out the overall total of Points Plus consumed. This Zucchini Salad Recipe always gets compliments every time I take it to a summer BBQ party or potluck, and I will definitely be using it as one of Weight Watchers 4th of July Recipes this weekend! You can serve it warm or at room temp, but I actually prefer it a little chilled. Feel free to experiment and see which way you like it best!

Zucchini Salad Recipe with Mint Recipe

Here’s another great low calorie Fourth of July Recipe to add to your list! This Minted Zucchini Salad offers a quick and healthy side dish that has just 1 Points + per serving. It’s the perfect way to add volume to a meal without adding a lot of Points Plus.

Ingredients

3 medium sized zucchini, trimmed and cut into bite sized pieces
1 large red bell pepper, seeded and cut into bite sized pieces
1 small red onion, thinly sliced
2 tbsp fresh mint, finely chopped
1 tbsp extra virgin olive oil
3 garlic cloves, minced
1 tsp freshly grated lemon rind
1 1 1/2 tsp fresh lemon juice
1 tsp Kosher salt
1/2 tsp black pepper

Instructions

Place a large, nonstick skillet over medium high heat. Add in the oil and garlic. Stirring frequently, cook for about 45 seconds.
Add in the onion, bell peppers and zucchini and saute, stirring occasionally until veggies are slightly tender, about 5 minutes.
Remove from heat and add in lemon rind, lemon juice, mint, and salt & pepper; toss well to combine. Serve immediately or at room temperature.

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is 3/4 cup
Each serving = 1 Points +

PER SERVING: 36 calories; 1 g fat; 5 g carbohydrates; 2 g protein; 2 g fiber

Grilled Corn on the Cob Recipe, with Lemon Thyme Butter – 3 Points +

LaaLoosh — Wed, 29 Jun 2011 21:16:29 +0000

photo credit: tomatoes on the vine

The lemon thyme butter puts a delicious spin on a traditional Grilled Corn on the Cob Recipe, and what a spin it is!! Sweet, buttery, and crisp, it’s hard to feel like you are a Weight Watcher when you are indulging in this. At just 3 Points + per serving, it makes a perfect low calorie 4th of July Recipe, or to serve as a tasty and healthy side dish with your family dinner this summer. Not only is it easy to make, but with summer corn on the cob appearing in abundance at your local grocery stores, it’s pretty cheap too. The flavorful butter adds such a nice culinary touch to such a popular recipe. It’s something everyone will love, but something you can enjoy, guilt free.

Grilled Corn on the Cob Recipe, with Lemon Thyme Butter

Impress your summer BBQ guests this season with this delicious Grilled Corn on the Cob with Lemon Thyme Butter Recipe! At just 3 Points + per serving, it’s a fabulous side dish recipe that no one will believe is a Weight Watchers Recipe.

Ingredients

12 ears fresh corn on the cob, in the husks
6 tbsp light butter (I used Brummel and Brown)
2 tbsp grated lemon zest
1 tsp fresh thyme, finely chopped
1/2 tsp sea salt
1/4 tsp black pepper

Instructions

In a small bowl, combine the butter, thyme, lemon zest and salt & pepper.
Fold down the husks of the corn, without removing them, and peel off the corn silk. Then fold the husks back up.
Grill the corn on the grill rack, turning several times, until the corn is tender and a little charred. About 10 minutes.
Serve the corn with or without the husks, with lemon-thyme butter on the side.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

Entire recipe makes 12 servings
Serving size is 1 ear of corn with 1 1/2 tsp butter
Each serving = 3 Points +

PER SERVING: 115 calories; 4 g fat; 20 g carbohydrates; 3 g protein; 2 g fiber

Broccoli and Bacon Salad Recipe – 2 Points +

LaaLoosh — Tue, 28 Jun 2011 14:08:30 +0000

If you want a delicious low calorie salad recipe that’s easy to make and would make a great addition to your Weight Watchers 4th of July Recipes, then you came to the right place today! This Broccoli Bacon Salad Side Dish Recipe is a wonderful and healthy addition to just about any meal. Instead of the same old boring salads you see at every Fourth of July BBQ, why not live things up with this tasty salad instead? With each 1 cup serving having just 2 Points +, you can serve a delicious dish that everyone will love while still staying on track with your Weight Watchers goals. And did I mention it has bacon and mayo?!?!!? Yeah….this one is a must try!

Broccoli and Bacon Salad Recipe

For just 2 Points Plus per serving, why not serve this healthy side dish recipe at your summer barbeque this year? Or take it along as Weight Watchers friendly dish to a potluck! Either way, it’s a tasty low calorie salad recipe that everyone will love and will still help keep you from going overboard with your daily Points Plus Allowance.

Ingredients

4 cups broccoli, finely chopped
1 1/4 cups jicama, chopped into small, bite sized pieces
1 small red onion, finely chopped
6 slices cooked extra lean turkey bacon, finely chopped
1/4 cup reduced-fat mayonnaise
1/2 cup fat free Greek yogurt plain
3 garlic cloves, minced
1 tbsp cider vinegar
1 tsp brown sugar
3 tbsp dried cranberries
1 tsp salt
½ tsp black pepper

Instructions

Whisk garlic, mayonnaise, yogurt, vinegar and sugar in a large bowl.
Add broccoli, jicama, onions, bacon, cranberries and pepper; stir to coat with the dressing.

Preparation time: 15 minute(s)

Cooking time:

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, 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: 92 calories; 3 g fat; 13 g carbohydrates; 6 g protein; 4 g fiber

Country Potato Salad Recipe with Ham – 3 Points +

LaaLoosh — Thu, 19 May 2011 20:42:22 +0000

photo credit: food network

I’ve been on a Paula Deen kick lately….I just cannot get enough of her delicious, homemade Southern Recipes!! But being a Weight Watcher, there’s no way I could eat her food without consuming almost all of my daily PointsPlus Allowance in one serving. So, I enjoy experimenting with healthier versions of her recipes which allows me all the flavor of the South, but with a LOT less fat and calories. One of my favorite low calorie salad recipes that I want to share today, is a slimmed down version of Paula Deen’s Country Potato Salad. Just by making a few small changes, I created a version that has just 3 Points + per 1 cup serving!! This one is definitely a keeper for summer BBQ parties and potluck picnics! It’d be a great WW Memorial Day Recipe to either serve at your celebration or to take along with you! That way you know you’ve got at least one healthy side dish option to indulge in. Enjoy!

Country Potato Salad Recipe

Looking for a tasty, low calorie potato salad recipe to take to a Memorial Day BBQ this year? Try this healthier version of a popular Southern recipe for Country Potato Salad, and enjoy the flavors you love without the guilt. Each 1 cup serving has just 3 Points +!

Ingredients

2 pounds small, red potatoes (skins can be left on or peeled off – whichever is preferred)
3 large hard-boiled egg whites
1 large hard-boiled egg
1 cup chopped celery
1/2 cup chopped red onions
3 oz lean smoked ham, cut into bite size pieces
1/4 cup chopped fresh parsley
2 tbsp chopped chives, fresh
2 tbsp chopped dill, fresh
3/4 cup nonfat buttermilk
2 tbsp non-fat plain Greek yogurt
2 tbsp Dijon mustard
1 tbsp lemon juice, freshly squeezed
1 tsp salt
¼ tsp black pepper

Instructions

Cut the potatoes into bite-size pieces and place them in a large saucepan. Cover with water and bring to a simmer over medium-high heat.
Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size. Drain and let cool for about 15 minutes.
When the potatoes are cool enough to handle, put them in a large salad bowl, and in add celery, ham, green onions, parsley, chives, and dill. Toss to combine. Add buttermilk, mustard, yogurt, lemon juice, salt and pepper; stir to combine. Gently stir in chopped egg.
Serve at room temperature or chilled.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet (other): Low calorie, Reduced fat

Number of servings (yield): 8

Meal type: lunch

Culinary tradition: USA (Southern)

Entire recipe makes 8 servings
Serving size is 1 cup
Each serving = 3 Points +

PER SERVING: 135 calories; 2g fat; 21g carbohydrates; 7g protein; 2g fiber

Low Calorie Potato Salad Recipe – 2 Point Total

LaaLoosh — Wed, 21 Jul 2010 19:17:02 +0000

Sorry for the delay on the posting of new recipes, folks! For the past week, I’ve been having Internet connection issues (gotta love AT &T). And I think it’s resolved….at least for now. So while I’ve got my connection, on with today’s post!!
Now that summer is in full swing, it seems like there are pool parties, BBQ’s, birthday parties, picnics, and endless opportunities for good eats. In my quest to stay on track with my Weight Watchers goals, I always offer to bring a side dish that I can make and keep low in Points. It’s my go to dish that I can count on so that I know exactly how many Points I’m eating. Well, one of my all time favorite summer BBQ recipes is this fabulously low calorie potato salad. Each 3/4 cup serving has just a 2 Point Total!! Which is great because I almost never have 3/4 cup of anything, which is how I got myself into Weight Watchers to begin with! So I can have 2 servings for just a 5 Point Total – it’s so good, I feel like I’ve indulged, but in actuality, 5 Points isn’t so bad to spend on a very nice sized serving of potato salad. What I also love about this popular side dish recipe, is that it tastes GREAT!! So even the non Weight Watchers eating it will enjoy it. Though this isn’t an official Weight Watchers Potato Salad Recipe, anyone watching what they eat will definitely appreciate this one. Dig in!!

Potato Salad Recipe

Ingredients:
- 2 lbs potatoes, peeled, cut into 1-inch chunks
- 2 large eggs, hard-boiled
- 1/2 cup red onion, diced
- 1/4 cup red bell pepper, diced
- 1/2 cup celery, diced
- 2 tsp apple cider vinegar
- 1/4 cup fat-free mayonnaise
- 1/2 cup plain fat-free yogurt
- 3 tbsp sweet pickle relish
- 1 packet Splenda
- 1 tbsp freshly chopped parsley, flat leaf style
- 1 tsp Kosher salt
- 1/2 tsp black pepper

Directions:
Boil potatoes in a in a large, saucepan. Make sure potatoes are covered with about 2 inches of water. Once it’s been brought to a boil, reduce heat and simmer, uncovered, until potatoes are tender; drain and cool just a bit.
Meanwhile, in a large bowl, mash yolk from 1 egg with vinegar until smooth. Blend in , mayonnaise yogurt, relish, parsley, Splenda, salt and pepper.
Add in the potatoes, celery and onion; mix well. Chop remaining egg white and egg; gently fold into potato salad. Cover and refrigerate until chilled. Yields about 3/4 cup per serving.

Entire recipe makes 8 servings
Serving size is ¾ cup
Each serving = 2 Point Total

Classic Cheeseburger and French Fries Recipe – 7 Point Total

LaaLoosh — Tue, 13 Jul 2010 19:55:14 +0000

Who says you can’t have a cheeseburger and fries just because you are a weight watcher? By just making a few small changes, I’ve whipped up a fabulous little version of one of my all time favorite American recipes – the classic cheeseburger and fries. Oh, how I adore these two together! And though I am following the Weight Watchers program, I just knew I couldn’t give these babies up. I just needed to create a healthier version of the traditional cheeseburger and fries recipe. So now, for just a 7 point Total, I can indulge in this whole meal of meat, cheese and potatoes, and not feel an ounce of guilt. Though it’s definitely a slimmed down dish, the taste has not been compromised! This cheeseburger and fries meal is so incredibly yummy, you’ll never know it’s weight watchers friendly!

Classic Cheeseburger and French Fries Recipe

Ingredients:
- 2 Orowheat or Nature’s Own Sandwich Thins
- 2 slices fat free American cheese
- 6 oz extra lean ground beef (96/4)
- 1 package Hidden Valley Ranch Dressing Mix, Original Buttermilk
- 1 small red onion, finely chopped
- 2 medium garlic cloves, minced
- 2 tbsp parsley, flat-leaf, finely chopped
- 2 tbsp dried bread crumbs
- 1 medium egg white, beaten lightly
- 2 medium potatoes

Directions:
Preheat oven to 450°F.

To make the cheeseburgers, combine beef, garlic, parsley, onion, egg, breadcrumbs and ranch dressing mix in a medium bowl; shape into 2 patties.
Cook patties in a nonstick pan over medium heat, turning once, until browned and cooked through. Top each patty with 1 slice of American cheese, and cover the frying pan with a lid until cheese is melted (about 1 min).

To make the baked French fries: coat a baking sheet with non fat cooking spray.
Cut potatoes into thin, French fry like strips; boil or steam until tender. Place potato strips onto baking sheet; spray lightly with non-fat cooking spray; sprinkle with Kosher salt. Bake until lightly browned and crispy, about 30 minutes.
TIP: To get more bang for your buck, slice the potatoes thinly, and try to get as many fries as you can from them. It will bulk up your plate and make you feel like you are being really bad!! :)

Place patties on rolls and top with lettuce and tomato. Serve with French fries .

Entire recipe makes 2 servings
Serving size is 1 cheeseburger (with bun), and ½ of the French fries
Each serving = 7 Point Total

Diet Root Beer Float Recipe – 2 Point Total

LaaLoosh — Fri, 25 Jun 2010 03:39:30 +0000

photo credit: saving with shellie

Welcome to the hot days of summer!! And there’s nothing that feels more like summer to me than a nice, cold, creamy root beer float. I’m seriously salivating at the thought of one right now! But buying a root beer float at one of your favorite ice cream joints or at a restaurant can really rack up your Weight Watchers Points. This easy, low calorie version of a traditional root beer float recipe has just a 2 Point Total for the entire, big, yummy float! Full of sweet, cold, creamy goodness, this slimmed down root beer float does not lack in flavor – - it tastes FANTASTIC! And because root beer floats are so All American, they would make a great addition to your Weight Watchers 4th of July Recipes!

Diet Root Beer Float Recipe

Ingredients:
- 1 12 fl oz can of diet root beer ( I used Diet A&W Root Beer)
- 1/2 cup Breyer’s Smooth and Dreamy, No Sugar Added, French Vanilla Ice Cream
- Fat Free Reddi Whip Whipped Cream

NOTE: You can turn this into just a 1 Point Root Beer Float simply by eliminating the whipped cream and using a fat free and higher fiber vanilla ice cream.

Directions:
In a tall, preferably chilled glass, pour the root beer. Then, top the root beer with the ½ cup scoop of ice cream. Top with a few short quirts of the whipped cream. Serve with a straw and a spoon.

Entire Recipe makes 1 serving
Serving size is the entire drink
Each serving = 2 Point Total