LaaLoosh » Potato

Middle Eastern Olive Chicken Recipe – 8 Points +

LaaLoosh — Tue, 31 Jan 2012 16:14:25 +0000

This is one of my favorite light Shabbat dinner recipes that is a huge hit every time I serve it. Each serving of this Middle Eastern Olive Chicken Recipe has just 8 Points + per serving, which includes a chicken breast smothered in potatoes and a spicy green olive sauce. It’s so flavorful and so filling, it’s really hard to believe that this hearty dish will fit into your Weight Watchers plan! Plus, I love how easy it is to make. It’s a one pot chicken recipe, which makes clean up a lot easier (and I’m ALL about quick and easy clean up on a Friday night). I made this again a few weeks ago, and I was so full that I really had no desire to snack later that evening, which is great, because my Weight Watchers weigh in was the next morning. Truly a delicious dish, this easy Middle Eastern Olive Chicken Recipe has become a regular meal around here.

Middle Eastern Olive Chicken Recipe

An easy one pot chicken recipe, this delicious Middle Eastern Olive Chicken is flavorful and filling, making it a wonderful healthy dinner idea that won’t use up all your Points.

Ingredients

1 lb of boneless, skinless chicken breasts ( I used 4, 4oz breasts)
1 large onion, finely chopped
3 small red potatoes, peeled and diced
1 28oz can of diced tomatoes
4 large garlic cloves, minced
1-2 cups fat free chicken broth
1 cup green olives, pitted
3 tbsp capers, rinsed
1/4 cup fresh parsley, finely chopped
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1/2 tsp nutmeg
1/2 tsp cinnamon
Juice from 1 lemon, fresh squeezed
Zest from ½ lemon
Salt and pepper to taste

Instructions

Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.
Cut chicken into bite size pieces, and brown in pot. Remove chicken after all pieces are browned on each side.
Add in garlic and onion and sauté, stirring constantly, until tender, about 5 min.
Return chicken to pan, and sprinkle with cumin, paprika, turmeric, salt, pepper, cinnamon and nutmeg.
Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes. Cover and simmer over low heat, stirring occasionally, until chicken is tender and cooked through (about 25-30 minutes).
Add in lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired. Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet tags: Reduced fat, High protein

Number of servings (yield): 4

Culinary tradition: Middle Eastern

Entire Olive Chicken Recipe makes 4 servings
Serving size is 1 4oz breast and ¼ of the sauce
Each serving = 8 Points +

PER SERVING: 315 calories; 8g fat; 31g carbohydrates; 32g protein; 5g fiber

Potato and Zucchini Latkes Recipe – 5 Points +

LaaLoosh — Wed, 14 Dec 2011 15:21:45 +0000

This Hanukkah, instead of preparing the usual greasy and oily latkes, try this Potato and Zucchini Latke Recipe! You get 3 latkes with a side of tzatziki sauce for just 5 Points +. They are made with potato and zucchini which helps lighten them up and get the Points + value lower. But the best thing though, is that these latkes are SO incredibly delicious! And I truly think they are even better than traditional, all potato latkes. The flavors are delicious and the fact that they aren’t soaked in oil makes them light and crisp. Served with a side of fresh homemade tzatziki sauce, these are a MUST make for Hanukkah. Even if you don’t spin the dreidel, serve these Potato and Zucchini Latkes up anytime and treat the family to a healthy and delicious side dish!

Potato and Zucchini Latkes

Light and delicious, these non-traditional latkes are the perfect Hanukkah treat. Served with a fresh tzatziki sauce, each serving has just 5 Points +!

Ingredients

1 pound zucchini, shredded
2 cups shredded cooked potato
1 medium onion, peeled and shredded
2 medium shallots, minced
1/4 cup liquid egg substitute
2 cups whole-wheat breadcrumbs
1/2 cup crumbled fat free feta cheese
1 cup fat free plain Greek yogurt
1/2 cucumber, seeded and shredded
2 tbsp chopped fresh dill, divided
1 tbsp red-wine vinegar
1 1/4 tsp salt
1/2 tsp freshly ground pepper

Instructions

Preheat oven to 450° F. Coat a baking sheet with cooking spray.
Toss zucchini, potato, onion, and egg substitute in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.
Generously spray a large nonstick skillet with non-stick cooking spray and set over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down.
Repeat with the remaining latkes, and re-spray pan with cooking spray as needed.
Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the minced shallot, 1 tbsp dill and the remaining salt and pepper in a small bowl. Serve the latkes with the tzatziki sauce on the side.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 3 latkes and ¼ cup tzatziki sauce
Each serving = 5 Points +

PER SERVING: 225 calories; 2g fat; 38g carbohydrates; 15g protein; 10g fiber

Bacon Mashed Potatoes Recipe – 3 Points +

LaaLoosh — Wed, 12 Oct 2011 14:42:27 +0000

photo credit: budget bytes

An ideal low calorie side dish, these Bacon Mashed Potatoes are DELICIOUS! And at just 3 Points + for 1 1/4 cups, it’s a great bargain. By bulking up the potatoes with some cauliflower, you can get more quantity for less calories, and I promise, you won’t even be able to tell there’s cauliflower in it. It’s a great way to sneak in some more veggies for the kids too! The bacon, green onions, and sour cream give these mashed potatoes a fabulous flavor and texture and make it a truly decadent dish.

Bacon Mashed Potatoes Recipe

Treat yourself to these delicious Bacon Mashed Potatoes and enjoy a decadent, but low calorie side dish that boasts just 3 Points + per serving.

Ingredients

1 lb baby potatoes, cut into 1-inch chunks
2 cups cauliflower florets, chopped into bite sized pieces
4 slices turkey bacon
6 green onions, sliced
1/3 cup fat free buttermilk
1/3 cup fat free sour cream
1 tsp salt
1/2 tsp freshly ground pepper

Instructions

Place potatoes and cauliflower in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat.
Reduce heat to medium and cook, partially covered, until soft, about 15 minutes. Drain and transfer to a large bowl.
Meanwhile, cook bacon until crisp. Drain on a paper towel. Let cool, and then chop finely.
Mash the potatoes, cauliflower, buttermilk, sour cream, and salt & pepper with a potato masher until desired texture is reached.
Fold in green onions and the chopped bacon.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 1 ¼ cups
Each serving = 3 Points +

PER SERVING: 115 calories; 2 g fat; 21 g carbohydrates; 6 g protein; 3 g fiber

Minted Potato Salad Recipe with Peas and Cauliflower – 2 Points +

LaaLoosh — Fri, 15 Jul 2011 00:12:07 +0000

photo credit: clean eating

Can you really ever get tired of trying out new versions of Weight Watchers Potato Salad Recipes? I know I certainly can’t! There’s something about potato salads that I just cannot resist, and I love experimenting with different ways to prepare them. One of my favorite versions, is this Minted Potato salad Recipe with Peas and Cauliflower. The cauliflower and peas help give the dish some extra bulk, while the tangy, creamy minted dressing adds a deliciously unexpected flavor. The colors and textures are beautiful, making this low calorie Potato Salad Recipe a great way to add some pizazz to your summer picnic or barbeque. Enjoy!

Minted Potato Salad Recipe with Peas and Cauliflower

Another delicious twist on a traditional potato salad that is so yummy, it’s hard to believe each serving has just 2 Points +. It makes a perfect, low calorie summer recipe to dress up your summer BBQ or picnic.

Ingredients

1 lb baby red potatoes, chopped into bite size pieces
1 cup cauliflower florets
1 cup frozen peas
1/2 cup fresh mint leaves, finely chopped
2 tbsp white wine vinegar
1 tbsp dry white wine
1 tbsp fat free mayonnaise
1 tbsp plain, non-fat Greek yogurt
1 garlic clove, minced
1 tsp salt
1/4 tsp black pepper

Instructions

In a large sauce pan, bring potatoes and cauliflower to a boil and simmer until tender, about 12 minutes, adding in the peas during the last 2 minutes. Drain and let cool a bit. Transfer to a large bowl.
Meanwhile, in a small bowl, combine vinegar, wine, mayonnaise, yogurt, garlic, salt and pepper. Pour over potatoes and cauliflower.
Add in the chopped mint and toss well. Serve warm or at room temperature.

Preparation time: 10 minute(s)

Cooking time: 12 minute(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: 112 calories; 0 g fat; 20 g carbohydrates; 5 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

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

Ranch Roasted Red Potatoes Recipe – 2 Points +

LaaLoosh — Mon, 24 Jan 2011 22:06:34 +0000

photo credit: the chef next door

If you are looking for a quick and easy side dish recipe that tastes great and is low in Points +, then this Ranch Roasted Red Potatoes Recipe will make you squeal with delight! It only requires a few ingredients, but you’ll be surprised at how amazing yummy these potatoes turn out. It’s a great, low calorie potato recipe for any dieter. I make this dish for my family a LOT and they love it. Plus, these Ranch Roasted Red Potatoes go really well with a variety of main courses, and is a great option if you need a fast weeknight meal side dish.

Ranch Roasted Red Potatoes Recipe

This easy Ranch Roasted Red Potatoes recipe not only tastes amazing, but it’s a great accompaniment to a variety of meals. The pre-made Ranch Seasoning makes preparation a snap and adds fantastic flavor.

Ingredients

12 oz red potatoes, washed and quartered
1 packet Ranch Dressing Dry Mix
Non fat, olive oil cooking spray
1 tsp salt

Instructions

Preheat oven to 425 degrees.
In a large bowl add potatoes and spray lightly with the cooking spray. Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly.
Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet.
Bake in oven until potatoes are cooked through, and edges start to turn very dark brown, approximately 20-25 minutes. Serve immediately.

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is 1/4 of recipe, approx 1/2 cup
Each serving = 2 Points +

PER SERVING: 78 calories; 1g fat; 18g carbohydrates; 1.75g protein; 1.5g fiber

Turkey Shepherd’s Pie Recipe – 8 Points +

LaaLoosh — Fri, 21 Jan 2011 22:34:22 +0000

photo credit: la city zine

Make ahead Casserole Recipes are a lifesaver for me during the hectic week. I prepare them over the weekend, pop them in the freezer, and then have a fast go-to meal on hectic days. One of my favorite Weight Watchers Casserole Recipes is for Turkey Shepherd’s Pie. By using lean turkey, and by making a few other simple substitutions, I was able to take a traditional Shepherd’s Pie recipe and turn it into a much healthier option. Still full of flavor and just as satisfying, but with only 8 Points + per serving. Try serving with this tasty 0 Points + Salad Recipe as a healthy side dish!

Turkey Shepherd’s Pie Recipe

Ingredients:
- 2 lbs potatoes, peeled and cut into chunks
- 2 cups ground turkey, lean
- 2 cups fat free chicken broth
- ½ cup nonfat buttermilk
- ¼ cup fat free sour cream
- 1/3 cup dry white wine
- 3 tbsp whole wheat, all-purpose flour
- ¼ cup egg substitute
- 2 tsp extra-virgin olive oil
- 2 large leeks, thinly sliced
- 1 1/2 cups carrots, thinly sliced
- 1 cup frozen peas
- 4 cloves garlic, minced
- 1 tsp fresh sage, chopped
- 1 tsp fresh thyme
- salt and pepper to taste

Directions:
Preheat oven to 425°F. Spray a non-stick skillet with no-fat cooking spray, and brown the ground turkey. Set aside. Heat 2 teaspoons oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until the leeks soften, about 5 minutes. Add garlic and cook, stirring, 1 minute more.
Pour in wine and stir until most of the liquid has evaporated. Add flour, thyme and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes.
Add turkey and peas and season with salt and pepper. Transfer the mixture to a deep 2-quart baking dish and set aside.
Place potatoes in a large saucepan and add cold salted water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender, about 10 minutes. Drain and return the potatoes to the pan.
Mash the potatoes with a potato masher or whip with an electric mixer, add buttermilk to make it smooth and creamy, but not runny. Season with salt and pepper. Stir in egg substitute and sour cream.
Spread the potatoes on top of the turkey mixture. Set the dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, about 25 to 30 minutes.

Entire recipes makes 6 servings
Serving size is 1/6th of casserole dish
Each serving = 8 Points +

PER SERVING: 300 calories; 8 g fat; 40 g carbohydrates; 22 g protein; 6 g fiber

Spicy Potato Skins Recipe – 5 Points +

LaaLoosh — Mon, 10 Jan 2011 22:33:39 +0000

photo credit: recipes xy

First of all folks, I sincerely apologize for the delay in posting new recipes! My family and I just relocated to Orange County, CA from Los Angeles, and the past few weeks have been CRAZY HECTIC. I’ve had absolutely no time to blog and new Weight Watchers recipes. But as my life gets back in order, I’m doing my best to keep this site updated and add new recipes more frequently. Additionally, I’m also working on some big changes for the site, and I’ll be sure to keep you all updated on that. :)

Anyway, on to today’s tasty recipe! With dreams of Super Bowl foods dancing in my head, I wanted to share this delicious and easy Spicy Potato Skins Recipe that has just a 5 Points + value for 2 filled skins. Keeping the true flavor of this popular appetizer recipe, you get all the taste you expect, but a LOT less fat and calories. It’s so yummy, no one will have any idea it’s for weight watchers! So if you are looking for a good weight watchers Super Bowl recipe or just a delicious low calorie snack recipe for anytime, these spicy chipotle potato skins will get you super excited!

Chipotle Potato Skins Recipe

Ingredients:
- 4 large potatoes, baked, quartered lengthwise
- non fat cooking spray
- 1 tsp chili powder
- ½ tsp salt
- 1 tsp olive oil
- 1/2 tsp Tabasco or hot sauce
- 4 slices extra lean turkey bacon (like Jenny-O), cooked, finely chopped
- 1 cup low-fat shredded cheddar cheese
- 2 medium tomatoes, diced
- 4 green onion stalks, finely chopped
- 1/2 cup low-fat sour cream

Directions:
Preheat oven to 425°F. Scoop out flesh of the baked potatoes, leaving just a thin layer of potato flesh in potato. Spray each potato lightly with non fat cooking spray. In a small bowl, combine salt, oil, chili powder and hot pepper sauce. Brush insides of potato wedges with the mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle evenly with bacon and cheese.Bake until cheese melts and potatoes are heated through, about 15 minutes. Dollop each potato with approx 1 tsp sour cream and sprinkle with tomatoes and scallions.

Entire recipe makes 8 servings
Serving size is 2 potato skins
Each serving = 5 Points +

Parmesan and Garlic Potato Chips Recipe – 1 Point Total

LaaLoosh — Tue, 17 Aug 2010 22:29:33 +0000

photo credit: the kitchn

Potato chip lovers everywhere can unite over this crunch-a-licious Garlic and Parmesan Potato Chips Recipe! With just 1 Point Total per serving, you can enjoy a nighttime nosh without the guilt. Save your money and avoid buying those expensive bags of low calorie potato chips at the grocery store and just make your own! They are SO much yummier and better for you. Though this is not an official Weight Watchers Potato Chips Recipe, it’s a great, low calorie snack idea for anyone who wants to enjoy a snack without sabotaging their weight loss goals.

Parmesan and Garlic Potato Chips Recipe

Ingredients:
- 1 large potato (I used an Idaho)
- non-fat cooking spray (I used olive oil flavored)
- 3 tbsp grated Parmesan cheese
- 1 tbsp garlic powder
- 3 tbsp fresh chives, minced
- 1 tsp Kosher salt

Directions:
Preheat oven to 400°F. Slice potato into very thin slices using a mandolin slicer. In a large bowl, spray the potato slices with the cooking spray. Add in cheese, chives, and salt and toss gently to coat. Arrange potato slices in a single layer on baking sheets coated with non fat cooking spray. Bake at 400°F for about 18 to 20 minutes or until golden.

Entire recipe makes 7 servings
Serving size is 9 chips
Each serving = 1 Point Total