You guys, I CANNOT get enough of Zoodles lately! If you haven’t heard of “noodles”, they are simply spiraled zucchini. It’s a great substitute for regular, high calorie pasta or rice noodles, and it takes on the flavor of whatever you are cooking it with, very nicely. After having such great success with it in many other recipes, I decided to try it in one of my most favorite noodle based recipes ever – Pad Thai. So instead of traditional Thai rice noodles, I used my Zoodles instead. It turned out fantastic! It was delicious, and filling, and definitely helped to satiate my craving for Pad Thai. If you have a couple of extra Smart Points to spare, I recommend adding some crushed peanuts on top, just before serving – it really helps to give that authentic, restaurant feel. Enjoy!
Garden zucchini are finally starting to wind down, so there won’t be too many more zucchini recipes until next summer. This zucchini quiche is wonderful and elegant. It’s a great recipe to make in little tart pans or individual servings as an appetizer, or as a quick and easy breakfast. If you’re going to make this quiche mini though, don’t forget to quarter the zucchini before slicing them, or they’ll overpower the size of the portion. One of the wonderful things about quiches is that they are so simple to make, but they are delicious every time. You can just mix all the ingredients together and it’s ready to go. Quiches also freeze well, so it’s a wonderful meal to make in smaller portions (or just freeze individual slices) for easy weekday breakfasts. Typically in recipes like this, I use the traditional green zucchini, but you can also use yellow summer squash and it’ll be just as wonderful. Yellow summer squash has a lighter flavor and much more tender skin, which makes it ideal for stir fries and sauted vegetables. Yellow summer squash also tend to be a little smaller, as opposed to the club sized zucchini that you sometimes end up with. But whether you use yellow summer squash or zucchini, this recipe is a winner.
Our garden hasn’t done great this year, but I’ve still enjoyed cooking with the produce we’ve gotten out of the garden. These delicious grilled lemon pepper vegetables are a wonderful side. The easiest way to make these is by using a grill pan, but you can also wrap them in aluminum foil to grill them. Or they can be baked or stir fried. They are bright and colorful – which is one of the (many) reasons why I love to add a side of vegetables to every meal. Vegetables are so easy to make in so many different ways. They add color and texture to the meal, not to mention flavor and nutrients. One of the best things about these vegetables is that you can change it up with whatever you happen to have on hand, they’ll be just as tasty.
Right now zucchini are in abundance, so I’m always trying new zucchini recipes so we don’t get bored of the same thing. This zucchini slaw was just the thing to have with Asian pork burgers the other night. The key to this, I found, was that it worked better to thinly slice (julienne) the zucchini on each side until I got to the seeds. That way I could use larger zucchinis, but didn’t end up with seeds that tend to ruin the texture of a dish. I julienned the carrots and pepper too so that they were all the same size. It’s a perfect side dish that’s colorful and refreshing in this summer heat.
I really enjoy Italian food. There is a wonderful flavor that comes from all of those fresh onions, tomatoes, herbs and garlic. One of the foods that’s always a little bittersweet for me is fettuccine alfredo. It’s wonderful – don’t get me wrong. But it’s so high in calories (not to mention the fat!) that it’s hard to really enjoy it. I searched for weight watchers alfredo, but the first one I found was one that had been altered to be healthier – and it was still 12 points +! That was never going to work, so I came up with this one instead. It’s still rich and delicious, but it’s got a little twist. Instead of noodles (which are so high in carbohydrates that everything else pretty much doesn’t count), I used a spiralizer to slice zucchini noodles. If you don’t have a spiralizer, just thinly slice zucchini into fettuccine sized pieces. I was pleasantly surprised that this alfredo makeover tasted really delicious.
This is the time of year that everyone is starting to have a lot of zucchini. All of my friends and family are desperately trying to give away more zucchini to me. For me, actually, that works really well, since our two huge zucchini plants this year only have two tiny little zucchini on them. The downside is figuring out what to do with the zucchini. Chocolate zucchini cake is always a good bet, but so are these stuffed zucchini boats. They not only look adorable, but they are easy and delicious. The sweet onion and buttery breadcrumbs provide a perfect filling, that’s made rich and delicious with a little cheese. The best part – you get two zucchini halves for only 3 points +!
Cashew chicken has always been one of my favorite Chinese food recipes. But the restaurant version is waaaayyy too high in Weight Watchers Points. So I made my own healthier version, and I bulked it up with lots of extra veggies. I also decided to utilize my zucchini spiralizer again, and added zucchini noodles to this dish. It was SOOOO good! Each serving was huge, and very satisfying. If you want to shave off an extra Point or two, you could less cashews, but I like to splurge a bit on this, because it’s really what gives the dish it’s flavor (and name!). If you are a fan of Chinese fast food, then this Weight Watchers Cashew Chicken is a must try! 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.
Oh how I LOVED this Shrimp and Quinoa Paella Recipe!! I had recently had some traditional Spanish paella at a local restaurant, and it was sooooo good, it got the wheels turning in my head about how to create a healthier, lighter version of this popular dish. I decided to sub out the rice for quinoa, and I also bulked up the dish with more vegetables. Still using the traditional Spanish seasonings, my low calorie paella really was incredible. It was so flavorful and filling, and made an absolutely perfect Weight Watchers dinner recipe. We’ll be making this one again and again! Enjoy.