I’ve really been trying hard to minimize grains from my diet. I just feel a lot better, and have a lot less cravings when I don’t eat them. So most of my meals are packed with meats and vegetables. I got the idea for this Egg Roll Stir Fry Recipe after salivating while watching my daughter eat a fried egg roll from our local Chinese restaurant. I wanted one SO badly, but all the oil, calories, and fat in it, would totally de-rail me. So I thought that maybe, just maybe, I could emulate all that yummy egg roll flavor, but in a healthier stir-fry instead. Turns out that this was a totally doable feat, was just 5 Smart Points per serving, and it was super delicious to boot. If you aren’t a fan of pork, you could easily do this with ground beef or chicken instead. Now, if I could just come up with a light and healthy sweet and sour sauce to drizzle over it, I’ll be in heaven!
Right now I’m loving ground turkey. It’s a much leaner option than ground pork or even ground beef. Not to mention it’s much more affordable right now compared to ground beef. These Asian burgers are just the way to use ground turkey. The burgers are simple and easy to mix up. Grilling them means a minimum of mess in the kitchen to clean up, as well as making them even more delicious (and making the neighbors jealous). Topping the burgers with the spicy Sriracha coleslaw creates a fabulous dimension to the burgers – it adds flavor, texture and color. If you’re not one to have spicy foods, try substituting the Sriracha for sweet chili sauce. It’ll be a very similar flavor, but much more mild. These burgers are great for dinner, but they’re also a wonderful recipe to make into sliders. Simply make 12 burgers instead of 4 and use mini buns (or cut regular buns in four). You’ll have a delicious and beautiful appetizer that’s perfect for your next get together.
This past weekend I got to have a really delicious lettuce and cabbage salad. I just had to find the dressing recipe – it was amazing. I got the dressing recipe and had this today for supper. It was really wonderful. The dressing is oriental with rice vinegar and sesame oil. I used leftover roast chicken, since it was already cooked and just had to be chopped up. I also have some dressing leftover, so it’s going to be lunch tomorrow as well. I would definitely let the cabbage sit for a few minutes to soften a bit. I just immediately dug in and by the end of the salad, it was much better. This dressing recipe is really wonderful and will definitely have a permanent place in my fridge!
These meatballs are definitely a family favorite. It might seem a little strange with the combination of cranberry and sauerkraut, but trust me, it’s a perfect combination once you get it cooked together. If you don’t care for sauerkraut, you can make this with just plain cabbage instead. I like to mix turkey and ground beef so my meatballs still have enough fat to stay together but they’re a little less greasy that way. I also have made the meatballs and sauce separately. I like to bake my meatballs on a rack so they’re able to drip the fat down into the pan and don’t sit in it. I then just add the sauce and reheat the meatballs before serving. The sweet cranberries with the savory meat is a wonderful combination. I added a wild rice pilaf with vegetables and a simple tossed salad with mine. Delicious!
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!
You guys. THESE ARE FANTASTIC. No need to beat around the bush, these Baked Vegetable Egg Rolls were absolutely out of this world! Truly, they tasted just as good as the fried ones you buy at your favorite Chinese Food restaurant, if not better. I’ve been having a real hankering for egg rolls lately, so I did some research online and combined a few ideas, and thus this Baked Vegetable Egg Rolls Recipe was born. It was total perfection. And each serving is just 5 Points + (for 2 big egg rolls, NOT including the dipping sauce). My dipping sauce of choice was a sweet chili sauce, but you can use whichever kind you like…hot mustard, peanut lime, sirracha….endless possibilities. I will now be making my own egg rolls on a very regular basis.
For as long as I can remember, Reuben sandwiches have been one of absolute favorite deli sandwiches. But as tasty as they are, they are CRAZY high in Weight Watchers Points. Remembering a Reuben Casserole that my mom used to make, I decided to try and put a lighter twist on it and see if I could come up with a delicious reuben casserole that had the same flavor profile as the traditional sandwich, but was a lot lower in Points. It ended up being pretty easy to do, and my light reuben casserole was absolutely delicious! The only thing I might do differently next time, is use shredded swiss cheese instead of the slices, just for aesthetic purposes. But at least using the slices makes it really easy to divide the servings. :) If you love a good reuben sandwich, this Weight Watchers Reuben Casserole Recipe is a must try.
Here’s one of my favorite Weight Watchers Vegetarian Recipes for those days when I want a really filling and satisfying dish that is equally delicious. These Lentil Fritters are crisped on the outside, and soft and warm on the inside. They are served on a bed of fresh, sweet and tangy cabbage slaw and topped with a cool creamy, cucumber yogurt sauce. Packed with an incredible amount of fiber and protein, these lentil fritters come out to just 5 Points plus per serving! They are a bit time consuming to make, but you can cut some of the prep work out and used canned lentils, if you prefer. But it is well worth the effort – they are fantastic!