One of the many things I love about Southern CA is the access to a fantastic selection of international cuisine. And after getting hooked on chicken shawarma from my trips to Israel, it’s pretty easy to get my craving for it satisfied here. However, the restaurant version is not very Weight Watchers friendly. So I decided to make my oven roasted version that still has all the ridiculously delicious flavors of a traditional chicken shawarma recipe, but with a lot less Weight Watchers Points Plus. Making this dish was incredibly easy, and each 2 piece serving of chicken came out to just 5 Points +. I served this chicken straight out of the pan, but I also like to slice it into thin strips, and stuff it into a pita with some tahini, or feta cheese, and some of Israeli cucumber salad….sooooooo GOOD! This Roasted Chicken Shawarma Recipe is a MUST try!
We all have rushed evenings when you need something tasty in a hurry. This Penne with Sausage & Vegetables fits the bill perfectly. It’s full of flavor, nutrients and color. For me, it’s a quick meal because I’m able to multi-task. The first thing is to get the pasta on, then the sausage while the pasta is cooking. While the pasta and sausage are cooking, chop the vegetables. I also like to have vegetables (especially peppers) already chopped to save time during the week. The leftovers of this are perfect for another quick meal or for lunch. [Read more…]
Recently, I had the luxury of eating at a local Peruvian restaurant, and if you’ve never had Peruvian food, you are really missing out! The flavors are bold and fresh, and absolutely divine. I opted for the Lomo Saltado dish, which is basically a sirloin stir fry served over french fries or potato slices. It was sooooooo good! My version eliminates the potatoes, in order to save some Points Plus, and bulks up on veggies and protein. But the traditional vinegar and soy sauce seasoning is so incredibly simple, yet so wonderfully flavorful. And at just 6 Points + per serving, this Weight Watchers stir fry recipe is a real treat. My while family loved it, and it’s now becoming part of our regular meal rotation. This recipe is a must try, you guys!
A good variation to meatloaf are these tasty Ranch Meatballs! Easy to make and always a crowd pleaser, you can enjoy them in a variety of ways: as is, in a sandwich, with pasta and sauce, on top of salads, in soups, in a pita pocket with salad and tahini sauce…I could go on on. I like to make 2 or 3 batches of them, and freeze them so I have something quick and delicious on hand for when I need a dinner or lunch STAT. My kids love them too, which is great for the evenings where I’m serving a dinner that they don’t like, and I need a healthy alternative for them. They are super tasty and the best part is that you get 6 meatballs for just 5 Points! They key here is using extra lean ground beef – it should be 96% lean and 4% fat – so make sure that’s the one you get if you want to keep this at just 5 Weight Watchers Points. Enjoy!
I absolutely love seafood. I started creating some scampi recipes that did not have butter in them to see what they would taste like and I was pleasantly surprised. This lobster and shrimp scampi is the perfect dish to have at the end of the week when you have some points to use. It is delicious. Some recipes use all parts of the lobster, but I prefer to use the tails, especially if I want to reduce time in the kitchen. I have found it easier to check the tenderness of the tails verses the whole lobster. I used regular organic pasta noodles. You certainly can use whole wheat or whole grain pasta as I have done that with shrimp scampi. But I do prefer the regular pasta for this recipe.
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
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 came up with the idea for this recipe on a day when I had planned to make traditional stuffed shells for dinner, but realized what I had in my pantry was the little pasta shells and not the big shells for stuffing. Grrrrr. I had bought all the other ingredients at the store earlier that day, and I was determined to make it work anyway. So I decided to do an inside out /casserole version, and I have to say, it turned out truly fantastic. I may never go back to making traditional stuffed shells again! It was a lot faster and less tedious than stuffing shells. Each big and hearty portion is just 8 Points + – not bad for a dish made with pasta and three different types of cheese. The whole family loved it, and it made for great leftovers. Definitely a Weight Watchers Casserole Recipe to add to you repertoire. Enjoy!