I am always looking for something light and tasty when preparing a heavy meal. I thought about doing something easy like pickled beets and serving it as a side dish. It is fantastic with fish. I serve this as a side dish with any white fish or it can be prepared and put on top of a salad. It’s super convenient in the summer when it’s too hot to do a great deal of cooking. You can marinate the beets in less than 12 hours but I find that the longer they marinate the tastier they are. I like the sugar in the raw, but you certainly can use white sugar too. However, if you choose to use Stevia, it is very sweet, and may add a bit more sweetness to your pickling juice.
First of all, HI! And Welcome to 2015!! I’m sure a lot of you are here to get back on track with healthy eating and to find some new and delicious Weight Watchers Recipes, and I certainly will do my best to deliver. But part of my New Year’s Resolution was to spend less time working and more time enjoying my young children before they are too old to want to play with me. So, I haven’t been posting as much as I used to, but I still plan on posting at least 1 new recipe a week. ;) Just wanted to address that, in case any of you were wondering why I’ve been posting less. With that being said, today’s post is for an amazingly delicious and easy side salad recipe that is so incredibly flavorful, my mouth was watering just making it! My Asian Red Cabbage Salad works great as a side dish, or you can double the serving and top it with some grilled chicken breast for a filling and delicious lunch. Each regular serving is just 3 Points +, and it’s crunchy, tangy, salty, and a little sweet….total perfection! This is one of my favorite Weight Watchers Salad Recipes to make whenever I have extra cabbage on hand. Enjoy!
I love serving fish for dinner…it’s healthy, full of protein, and usually pretty low in Weight Watchers Points. Also, the fact that it cooks super fast makes it ideal for those busy weeknights. Sometimes, I get fancy with fish recipes, and other times I just like to keep it simple. This Spiced Oven Roasted Cod Recipe is one of the simple ones – minimal prep work, minimal ingredients, and the end result is lovely and delicious. The bold spice blend gives the mild cod a perfect kick of flavor! Pair this with some roasted vegetables, and a rice dish or low calorie soup for a complete meal. Enjoy!
Whole wheat couscous is always a staple in my pantry. My kids love it, and I love finding new ways to incorporate it into my Weight Watchers Recipes. But on the days when I don’t have time to experiment, I rely on this Whole Wheat Couscous with Roasted Vegetables Recipe to provide a healthy side dish recipe that can be prepared quickly and easily. The roasting of the vegetables really helps bring out a wonderful, savory and slightly smoky taste, and allows them to really be the star of this dish, with a basic couscous being their stage. I’ll often vary the types of vegetables I add (roasted butternut squash and mushroom are great options!), and I’ll occasionally add in some cooked lentils or beans, to change it up. But any way I prepare it, it’s a hit every time. And at just 3 Points + per serving, I love having this healthy, low Point recipe in my repertoire. Enjoy.
Ever since I first tried cooking a whole chicken in my slow cooker, I’ve been hooked. It gives me the most delicious, most juicy and moist chicken ever, hands down. They key is to stick it under the broiler for a bit before slow cooking it. This locks in the meat’s natural juices, and helps deliver an absolutely decadent meal. However, if you prefer a more crispy skinned exterior, simply do the broiling process after the chicken is slow cooked. This step is super easy, and will really make a difference in the end product. I also want to note that because this is a whole chicken, the servings will vary in nutritional stats and Points Plus, depending on which part of the chicken you eat and how large that serving is. On AVERAGE, each serving will range in 3-6 Points +, WITHOUT the skin. Breasts would be about 4 Points +, Drumsticks 3 Points +, Thighs 5 Points + …you get the idea. This Weight Watchers Crock Pot Whole Chicken Recipe has gone into our regular meal rotation, because it undeniably delicious. The lemon and rosemary seasoning is my favorite, but you can play around with other spices and herbs as much as you like. TIP: After you’ve removed all the meat, place the carcus of the chicken back in the crock pot with all of the leftover juices, lemons, onion, etc, add water, cover and slow cook on low overnight. The next morning strain out all the bits and you’ve got your own, homemade fresh chicken broth that is a zillion times tastier than any store bought kind! I freeze mine and save it for a future recipe. Seriously…DO THIS…you will love it!
Beets are in abundance right now, and I love finding new and delicious ways to use them. Of course, I’ve had roasted beets by themselves, and I’ve added beets to my salads, but today’s Weight Watchers recipe is for a very simple roasted beet salad that is just beets, basil and a dressing. And it is divine! I was amazed at how much flavor each bite had packed into it. There’s a smoky and sweet taste from the beets, and then the peppery basil and tangy balsamic dressing are the perfect complement. This makes a wonderful and healthy Weight Watchers side dish recipe to serve with just about any meal. Take advantage of all those delicious beets this season and give this Roasted Beet and Basil Salad a try!
I cannot even begin to tell you how excited I am to eat brussels sprouts. That’s right, I am a HUGE brussels sprouts fan. And do you know why? Because of this amazing Sriracha Aioli that I make to dip them in. It’s creamy, a bit spicy, a bit tangy, and is truly delicious. It’s a perfect complement to the bold taste of the brussels sprouts, and literally takes just minutes to make. Feel free to use as much or as little of the sriracha as you like, depending on your heat preference. Also, the aoili isn’t limited to just brussels sprouts….it works wonderfully with many other roasted vegetables too, like cauliflower, broccoli, green beans, zucchini….trust me, it’s so good, you’ll start looking for vegetables (or anything!) to dip in it. Thought brussels sprouts are my favorite option. And at just 3 Points +, this Roasted Brussels Sprouts with Sriracha Aioli Recipe is a perfect way to get those veggie servings in!
In an effort to up my legume intake, I whipped up this tasty little Garbanzo Bean Salad last week, and I fell in love. It’s so incredibly simple, take just a few minutes, and is absolutely delicious. The nutty garbanzo bean is combined with fresh cherry tomatoes, a touch of fresh mint, and then tossed with a handmade lemon garlic dressing. It’s so easy, yet delivers quite an impact. Not only is it tasty, but it’s incredibly filling and satisfying. You can also play around with this Weight Watchers recipe, using half garbanzo beans and half black beans, if you like. Or bulk it up with more vegetables like diced cucumbers or bell peppers. I like to make a batch, and then have some as a snack before dinner so I don’t overdo my portions at mealtime. This is truly a fantastic Weight Watchers Salad Recipe that has become a regular around here.
This Roasted Parmesan Garlic Broccoli Recipe got my 5 year old to eat his whole serving of broccoli. Need I say more? It’s child-approved!! But of course, I was also a huge fan. Roasting vegetables are always my preferred way of cooking and consuming them, but topping them off with garlic, parmesan and crispy Panko only makes it better. A bit of fresh lemon juice brightens up the flavors and adds just the right amount of acidity. Each 1 cup serving is just 3 Points +, making this a wonderful Weight Watchers side dish recipe that can be prepared quickly and easily.
Recently, I came across the original version of this Crusted Butternut Squash Recipe at Sprouted Kitchen. And even though it’s the middle of summer, I suddenly was overcome with a desire for this fall recipe. I made just a few tweaks, and was thrilled with how ridiculously delicious this butternut squash recipe was! The savory, seasoned breadcrumb mixture was the perfect accent to the mild, slightly sweet squash. This made a beautiful Weight Watchers side dish recipe that was not only lovely, but absolutely delicious and a fantastic way to get in a healthy veggie serving. I love the idea of serving it for the fall, but it was so darn good, I don’t think I can wait that long to have it again!
Back in May, I put together an awesome Weight Watches Dessert Recipe for a super fabulous blog, It Sux to Be Fat. If you haven’t ever had a chance to read her blog, Jennifer Swafford provides an open and honest dialogue there that covers Weight Loss, Exercise, Recipes and Nutrition. And she does it in a away that makes you feel like you are talking to your best friend, rather than some super skinny weight loss authority. Jennifer has lost 100 lbs with Weight Watchers and her story, advice and support are a great asset to anyone trying to lose weight, so I highly suggest checking out her blog!
Now, about those cupcakes…that’s right – they are just 3 Points + each! Made with a standard cake box mix, and a few healthier substitutions, these cupcakes will rock your world! They make a fantastic summer dessert recipe to bring to a potluck or BBQ, so if you need an idea for a Weight Watchers 4th of July Recipe, this would make an awesome one. Enjoy!
With all the summer zucchini so readily available and cheap, I’m all about creating some delicious new Weight Watchers Zucchini Recipes. I came across the original version of this Zucchini Miso Ponzu Noodles Recipe at Inspiralized.com and couldn’t wait to give it a try! I was so eager to whip out my Veggetti again and get this dish made, that I didn’t even make a trip to the store to grab some snap peas and bell peppers…I just made it with the zucchini and carrots. It was still delicious, but next time, I’ll add the other veggies and maybe even the baked tofu that the original version uses. But keeping it simple was great, and the zucchini noodles turned out perfectly. Tangy, salty and a bit sweet, the miso ponzu sauce was excellent, and using zucchini instead of carb-heavy noodles kept this Weight Watchers recipe very light and low in Points Plus. This dish is a must try!