Crepes are wonderful. You can fill them with just about anything and they’re really delicious. Quite often we fill our crepes with yogurt and fresh fruit or a fruit sauce. We’ve also made Eggs Benedict in crepes. Really, the filling options are endless. These savory crepes are simple and delicious as well as being vegetarian. The spinach and mushroom filling sautéed in butter with onions adds wonderful flavor. They are savory and rich without being overwhelming. Crepes can be a little difficult to get the hang of at first, but don’t worry. This recipe makes about 15 crepes, but you’ll only need 12 of them for the filling. That gives you a couple of extra crepes to get the heat right, as well as figuring out how to swirl the batter in the pan. The batter will be very thin, so it’ll spread out on the bottom of the pan well. However, your first crepes might still be a little strange. I always know that no matter how many times I’ve made crepes the first one or two will be terrible, then I’ll get the heat just right and they’ll go really well. Crepes hold over well, so you don’t need to fill them if you aren’t going to eat them, just keep the filling and crepes separate. Fill the crepes and heat as needed for a snack, lunch or breakfast the next day.
What better way to get in a nice big serving of veggies than to serve them atop noodles with a delicious Asian-style sauce smothering everything! This Savory Vegetable Stir Fry dish has become a family favorite of ours because not only is it healthy and delicious, but it’s a breeze to prepare. Feel free to mix it up with the veggies and toss in whatever you have on hand. It also works great with cauliflower, bok choy, zucchini, carrots, and snap peas. You could also serve this over brown rice or quinoa if preferred, and it reheats brilliantly the next day, so make sure to make some extra for leftovers!
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.
With the last few days of summer to savor, I’m sharing a reliable and delicious side salad recipe that I have made quite a bit this summer, as my whole family loves it. My Whole Wheat Cous Cous Feta Salad Recipe is super easy to make and is a delicious and satisfying side dish that works with so many different meals. The bright, juicy tomatoes, crunchy cucumbers and salty feta are combined with hearty garbanzo beans and whole wheat cous cous to deliver a seriously satisfying dish! It also works wonderfully as leftovers, so I often double the batch and use it in lunches the next day or two. So take advantage of those delicious summer tomatoes and get this salad on your table, ASAP! At just 4 Points + per serving, it’s a great way to feel satisfied while staying on track.
To anyone who lives a vegan lifestyle – you’re in for a treat today! I came across a recipe for a vegan bacon recipe at Veganosity, and was super excited to give it a try. The recipes uses portobello mushroom marinated in maple syrup and liquid smoke, giving it an absolutely delicious bacon-y flavor, sans the meat. As soon as I picked up some portobellos, I got to work putting this recipe to task. A few tweaks, and it was surprisingly easy to do, with an end result that was ridiculously delicious. The “bacon” was definitely a bit softer than regular bacon and it doesn’t have that crunch. But the flavor was fantastic. Put that together with the traditional BLT sandwich ingredients, and you’ve got a BLT that is not only tasty and vegan, but also very Weight Watchers friendly at just 5 Points + per sandwich.
One of my all time favorite Weight Watchers quinoa recipes is this super easy Quinoa Salad with Tahini Dressing — it’s to die for! Admittedly, I’m pleasantly surprised my kids really enjoyed this dish…my son even took leftovers for lunch! And at just 6 Points +, it’s a really satisfying summer side dish that is lovely and absolutely delicious. If you are already a fan of quinoa or a newcomer looking for some fantastic quinoa recipe ideas, this dish is a great one to try! I love the variety of textures, and the lemony tahini dressing just pulls it all together so beautifully. I’ve also made this with the addition of cucumbers, roasted zucchini, cauliflower and eggplant too, and it is fabulous. Enjoy!
We’re continuing our tour of international cuisine with a stop for dessert in Asia. This sweet potato pudding is rich and creamy, but is only 3 points per serving and barely 100 calories per serving. It’s sweet and the nutmeg and ginger add flavor and spice to the sweet potato. The fact that the base for this pudding is sweet potato and coconut milk means that it’s dairy free and guilt free. Try this Asian inspired dessert to satisfy your sweet tooth without going overboard.
Tabbouleh (or tabouli) is a Middle Eastern vegetarian side dish made with tomatoes, cucumber, herbs, bulgur wheat and onion. It’s seasoned with olive oil and lemon juice. This is a very refreshing, summery dish that goes well with just about anything. Since I don’t eat wheat, I usually make this with quinoa (much to my husband’s annoyance, since he doesn’t care for quinoa). It’s traditionally made with bulgur wheat, but quinoa works well with it as a gluten free option. With fresh herbs from the garden, this is a perfect time of the year to make this delicious and refreshing side dish.
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 +!
When I need something to snack on, I try to reach for fresh, raw vegetables. Mainly because they are incredibly good for me, but also because their high fiber content can fill me up and prevent me from getting down and dirty with a not so Weight Watchers friendly food. So when you eat fresh veggies as much as I do, you are constantly on the lookout for delicious, exciting, and low calorie dips to dunk them in. And this Red Pepper and Eggplant Dip Recipe has become one of my favorites! The roasted bell peppers and eggplant add a lovely smokey flavor, while the garlic and lemon juice tie it all together with a brilliant zing. And each 1/3 cup serving is just 2 Points Plus, so I don’t need to feel guilty about my heavy dipping. This Red Pepper and Eggplant Dip makes a fantastic dunk for not only fresh veggies, but pita wedges, crackers, cheese…just about anything, really. You can also smother roasted vegetables or meats with it too, if you are looking for a way to give those foods an extra kick. You really can’t go wrong with such a light and healthy dip!