kim’s simple recipes

While browsing through some Weight Watchers Appetizer Recipes the other day, I came across a traditional bruschetta recipe that looked pretty good. I gave it a try and was not impressed. Bland and boring. But in a desperate attempt to justify eating more bread, I wasn’t ready to give up on the idea of a good Italian Brushetta Recipe. My spin on this popular appetizer recipe adds a TON of flavor and texture while still keeping it Weight Watchers friendly. Each nicely sized serving has just a 2 Point Total. But be forewarned….it was SO INCREDIBLY YUMMY it was almost impossible to stop myself from eating the entire 12 slices. Seriously. I could totally do it. If you need a deeeeelicious appetizer recipe that will be enjoyed by weight watchers and non-weight watchers alike, you must give this one a try!

Goat Cheese and Bruschetta Appetizer Recipe

Ingredients:
- 1 loaf French baguette bread, sliced into 12 even slices
- 6 roma tomatoes, finely diced
- 4 medium garlic cloves, minced
- ¼ cup fresh basil, finely chopped
- 6oz package of goat cheese, room temp
- 1 tsp olive oil
- salt and pepper to taste

PS. I’m a garlic fanatic, and even though this recipe is my mild version, if it still has too much garlic for you, feel free to cut some out :)

Directions:
Preheat oven to 350°F.
Coat a baking sheet with nonstick cooking spray. Place bread slices on baking sheet, and then lightly spray the bread slices with the nonstick cooking spray. Bake until lightly browned, flipping once, about 10 minutes.
Meanwhile, combine tomatoes, garlic, basil, olive oil and salt and pepper in a bowl. Evenly divide the goat cheese among all the bread slices and spread the cheese onto each slice. Top with tomato bruschetta mixture evenly onto bread slices. Serve immediately.

Entire recipe makes 12 servings
Serving size is 1 slice of bruschetta
Each serving = 2 Point Total

Roasted Sweet Potato Wedges

Ingredients:
- 2 large sweet potatoes
- 1 tsp olive oil
- 1 tsp Kosher
- ¼ tsp black pepper
- ¼ tsp fresh rosemary
- ¼ tsp fresh thyme

Directions:
Preheat oven to 425ºF.
Scrub potatoes with water and pat dry. Cut each potato lengthwise into 8 wedges, and place inside a large Ziploc bag. Drizzle with oil; add in salt, pepper, thyme and rosemary. Place potatoes onto a nonstick baking sheet. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.

Entire recipe makes 4 servings
Serving size is 4 wedges
Each serving = 2 Point Total

Stuffed Zucchini Recipe

Ingredients:
- 4 medium sized zucchinis
- 4 tomatoes, finely chopped
- 2 garlic cloves, minced
- ½ packet Hidden Valley Ranch Dressing Mix
- 1 1/2 cups mushrooms, finely chopped
- 2 tbsp basil, fresh, finely chopped
- 1 small red onion, finely chopped
- 1/2 cup fat free feta cheese, crumbled
- 1/2 tsp black pepper

Directions:
Slice zucchini in half lengthwise. Steam until tender, about 8 to 10 minutes. Scoop out and discard flesh in center.
Coat a large nonstick skillet with non fat cooking spray. Add tomatoes, garlic, ranch dressing mix, onion, and mushrooms. Cook over medium-high heat for about 5 minutes. Stir in basil, salt and pepper and feta cheese. Generously spoon filling into 8 zucchini halves. Serve 2 per plate. Enjoy!

Entire recipe makes 4 servings
Serving size is 2 zucchini halves
Each serving = 2 Point Total

Caramel Dipped Pretzel Rods

Ingredients:
- 2 oz soft, chewable caramels (about 8 squares)
- 4 pretzel rods
- 2 tbsp chocolate sprinkles

Directions:
In a glass, microwave safe bowl, place the caramel squares, and microwave on high for 10 seconds. Remove and stir. Continue repeating this process until caramel is melted. Or melt caramel squares in a small double boiler over very low heat, stirring constantly.
Dip 1/3 of each pretzel rod into caramel, and then roll in sprinkles. Place on wax paper and allow to harden for 5 minutes before eating.

Entire recipe makes 4 servings
Serving size is 1 decorated pretzel rod
Each serving = 2 Point Total

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

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

photo credit: gimme some oven

Delicious and satisfying, this healthy Spinach and Artichoke Quiche Recipe will have you love being a weight watcher! Packed with protein, calcium and vitamins, it’s an incredibly good for you, low calorie breakfast recipe. Though, you can really serve this for any meal. Each nicely sized serving is just a 2 Point Total, so even if you decide to indulge and have 2 servings, you won’t be going overboard on your Weight Watchers Points. My whole family loved this tasty, low calorie quiche recipe, and I loved the full feeling I had after eating it! If you are looking for healthy recipes that are weight watchers friendly, you’ve gotta give this Artichoke and Spinach Quiche a try!

Spinach and Artichoke Quiche Recipe

Ingredients:
- 1 medium red onion, thinly sliced
- 13 3/4 oz canned artichoke hearts, without oil
- 1/2 cup fresh spinach, roughly chopped
- 1/2 tsp dried tarragon
- 1 tsp parsley, finely chopped
- 2 garlic cloves, minced
- 1 cup unsweetened, regular Almond Breeze
- 1/2 cup egg substitute
- 2 egg whites, lightly beaten
- 3/4 cup low fat mozzarella cheese
- 1 tbsp parmesan cheese
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- non-fat cooking spray

Directions:
Preheat oven to 350°F. Spray 9-inch pie plate with non-fat cooking spray. Boil 4 cups of water in a medium saucepan. Spray a medium skillet with non-fat cooking spray and put over medium-high heat. Saute onion and garlic until softened, stirring occasionally, about 5 minutes. Add spinach and cook until spinach begins to wilt. Then, add artichoke hearts, tarragon and parsley. Saute for about 2 minutes.
Meanwhile, whisk together Almond Breeze, egg substitute, egg whites, 1/2 cup of cheese, lemon zest, salt and pepper. Pour into prepared pie plate. Scatter garlic & onion mixture evenly over egg mixture. Sprinkle with remaining 1/4 cup of mozzarella cheese and the parmesan cheese.
To bake quiche, create a water bath: Set a large sheet pan with sides on a flat surface. Place pie plate on sheet pan. Pour hot water around pie plate so it goes 1/2 inch up sides of pie plate (do not get water on quiche). Carefully lift sheet pan to prevent splattering water and place in oven. Bake in water bath until quiche is set in center, about 45 minutes.
To remove pie plate from water bath, slide 2 large spatulas under pie plate and remove pie plate from oven (make sure to wear oven mitts). Leave sheet pan in oven so water can cool before removing pan from oven.
Turn oven to broil. Broil quiche 3 inches from heat until golden brown, about 2 minutes. Let stand for 5 minutes before serving.

Entire Recipe makes 8 servings
Serving size is 1/8th of quiche
Each serving = 2 Point Total

This delicious, low calorie Wedding Soup Recipe is a real treat for any Weight Watcher! The serving size is fantastic, and the soup leaves you feeling full and satisfying. It’s full of flavor, texture, and meatballs, and I found it hard to believe that this was a low calorie soup. So if you are getting a bit tired of eating Weight Watcher 0 Point Vegetable soup over and over again, do your self a favor and give this Italian Wedding Soup with Meatballs Recipe a try. Yes, I know it’s not 0 Points, but if you love wedding soup, this 2 Point version is WELL worth it!

Italian Wedding Soup Recipe

Ingredients:
- 1/2 pound ground turkey breast
- 1 large egg white, lightly beaten
- 2 tbsp dried bread crumbs
- 1 1/2 Tbsp grated Parmesan cheese
- 1 1/2 tsp dried oregano
- 2 tsp minced garlic
- 3 tbsp chopped fresh parsley leaves
- 8 cups fat-free chicken broth
- 2 cups escarole, thinly sliced
- 1/2 cup sweet onions, thinly sliced
- 1/3 cup sliced carrots
- Kosher salt and freshly ground black pepper to taste

Directions:
In a medium bowl, combine turkey, egg white, bread crumbs, cheese, oregano and garlic powder; shape into 3/4-inch balls.
In a large saucepan, heat broth to boiling; stir in escarole, parsley, onion, carrots and meatballs. Return soup to boiling and then reduce heat to medium; cook at a slow boil for 15 minutes. Soup is done when meatballs float to the top and escarole is wilted.

Entire Recipe makes 6 servings
Serving size = 1 1/2 cups of soup and 5 to 6 meatballs per serving
Each serving = 2 Point Total

I’m always on the lookout for healthy and unique salad recipes that are quick and easy to make, taste delish and are low in Weight Watchers Points. This Corn and Black Bean Salad Recipe was a HUGE hit at our family dinner the other night, and has just a 2 Point Total per serving. The kids loved the colors of this corn salad, and my 15 month old loved being able to easily eat it with his fingers. It’s full of fiber and low on calories, fat and tastes amazing! It’s a wonderful side dish recipe that can accompany many different meals. Though this is not an official one of Weight Watchers Recipes, it’s a must try for any dieter looking for new healthy salad recipes that taste great. Give it a try!

Black Bean and Corn Salad Recipe

Ingredients:
- 1 16oz bag of frozen corn
- 1 cup black beans
- 1 large tomato, chopped
- 1/2 of a red onion, finely chopped
- 1 tbsp fresh cilantro, minced
- juice from 1 lime
- salt and pepper to taste

Directions:
Defrost corn. Toss all items together in a medium sized bowl, and add salt & pepper as needed

Entire Recipe = 5 servings
Serving size is approximately 1 cup
Each serving = 2 Point Total

photo credit: cave cibum

Mmmmmm…Chinese Egg Rolls….who doesn’t love them? I sure do! But trying to find a healthy, low calorie version of these is pretty much impossible. So I decided to make my own. And I must say, my Baked Chicken Egg Roll Recipe ROCKED! Crunchy, tangy and full of flavor, this baked version of the greasy Chinese food favorite, are a real treat for any weight watcher. Each nicely sized egg roll has just a 2 Point Total, and that includes some sweet and sour sauce for dipping (cause you’ve GOT to have that!!) Simply by baking instead of frying, lots of calories were cut, thus making the overall point value much lower than traditional Chinese egg roll recipes, which can clock in at 4 -8 points each. So if you’ve got a craving for some Chinese Chicken Egg Rolls, give my version a try, and indulge without the guilt! Though this is not an official one of Weight Watchers Chinese Food Recipes, it’s a dish that anyone who loves Chinese fast food with less calories, will appreciate.

Baked Chicken Egg Roll Recipe

Ingredients:
- 8 egg roll wrappers
- 1 medium shallot, minced
- 1 garlic clove, minced
- 2 tsp minced, fresh ginger
- 6 oz boneless, skinless chicken breast, shredded
- 1/3 cup Kikkoman Low Sodium Teriyaki Sauce
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 cup packaged coleslaw mix
- 1/4 cup chopped green onions
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/8 tsp ground cumin
- 1/2 cup of Kikkoman Sweet & Sour Sauce (for dipping)

** NOTE: Substitute the chicken for strips of tofu to make this a vegetarian egg roll recipe!

Directions:
Preheat oven to 400ºF.
Coat a nonstick wok or large skillet with non fat cooking spray. Add shallot and garlic and cook over medium heat for 30 seconds; add chicken to skillet. Brown chicken, stirring frequently with a wooden spoon to break chicken into small pieces, about 5 minutes; drain off all liquid. Stir in teriyaki sauce, vinegar, sugar, ginger, salt, pepper, and cumin; simmer for 3 minutes to blend flavors. Toss in packaged coleslaw mix and diced onions and saute for about 1 minute.
Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down like a diamond shape). Arrange 4 full tablespoons of filling down the center of wrapper, leaving 1/2 inch at the bottom and top.
Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.
Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with non fat cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes.

Entire Recipe makes 8 servings
Serving size is 1 Baked Egg Roll and aprox. 1 tbsp of Sweet and Sour Sauce
Each serving = 2 Point Total