Lately, I just cannot resist buying those colored carrots at the market. They are so pretty, and my kids think it’s super fun getting colored carrots in their lunch box. So I’m always looking for fun ways to use them in new Weight Watchers Recipes. And this easy Rainbow Carrot Salad Recipe, is not only lovely and delicious, but it comes out to just 1 Points + per serving! So light and refreshing, it makes a perfect healthy side dish salad that pairs well with a variety of main courses. Sometimes, I throw in a handful of golden raisins, or shredded green apple for and extra kick! Enjoy.
I’ll admit, one of the things I miss about not eating wheat is egg rolls. I love the crunchy egg rolls dipped in sweet chili sauce. However, these chicken spring rolls dipped in peanut sauce are just as good, easier to make and healthier as well! You can fill these with any vegetables you like, I used carrots, cucumbers and bell peppers. You can also add mushrooms, lettuce and vermicelli (rice noodles) as well. You can use chicken or shrimp, or leave it out for a vegan option. I cooked my chicken breast in the seasonings, just for a little more flavor, but you can also just slice up leftover grilled chicken breast.
I’m someone who loves rice and risotto is a wonderful way to prepare rice. The creamy rice is delicious as a side dish with sauteed mushrooms, onions and garlic. But it’s also wonderfully tasty when you use soy and coconut milk, add some fruit, cinnamon and vanilla to make it for breakfast. This creamy and flavorful breakfast is simple and easy. You can put it in the crock-pot over night, or just make it up ahead of time and store it in the refrigerator. It’s sure to be a meal that everyone will love.
Smoothies make great breakfasts and snacks. They are quick and easy to make, perfect to take on the run. You can make a batch of smoothies ahead of time, and just pour out a glass for a quick breakfast or delicious snack. I used half spinach and half kale, a long with a pear and mango. I love the tropical flavor of the mango and the pear adds a delicious sweetness. The yogurt helps to create a smooth texture. Smoothies store well in the refrigerator, make some extra for a quick and easy snack the next day.
This recipe was shared with me and it sounded so good that I just had to try it. It’s a delicious twist to the traditional roast chicken. Citrus works so well with chicken, that this is a wonderful addition to any roast chicken. Cooking the chicken and the potatoes is an easy way to have most of the meal prepared in one dish. If you’re someone who doesn’t like the twiggy rosemary – use the same amount of thyme instead. It’ll be just as delicious. I used a whole chicken for this dish, since that’s what I had on hand. It works well with either a whole chicken, or chicken pieces like thighs or legs.
Quinoa is one of my favorite grains. It’s naturally gluten free, so it’s something I know I can always eat. It’s packed with nutrients and protein, and has a delicious nutty flavor. I cook mine in my rice cooker with chicken broth (for a little added flavor), and then store the leftovers for a quick and easy lunch. This caprese quinoa is delicious and perfect for a lunch, since you don’t have to cook it. I also love to do a Mexican quinoa with corn, black beans, avocado, red onion and some lime vinaigrette. I’ll also do an citrus chicken quinoa or quinoa tabbouleh. Having quinoa for lunch is perfect for me, since my husband isn’t a huge fan, and it’s so simple for a weekday lunch. You can cook this on the stove, or in a rice cooker. Cook it just like rice, but if you use chicken broth in place of water, it adds a little more flavor. As a side note, I left my basil whole (since I thought it photographed better), but the recipe calls for it to be chiffonade (finely sliced), which adds a better flavor to the dish. For this, make sure to use fresh mozzerella in this recipe, the flavor is much better.
Pork roast is one of those incredibly versatile meats. It’s great as a roast, top it with apple sauce or caramelized apples and onions. It’s also the perfect barbecue meat. This is incredibly easy and simple to make, especially since you cook the roast in the slow cooker. It turns out moist and tender every time. When you take the roast out of the slow cooker, it’ll be falling apart for you. This is a great dish to have at a potluck, since it’s so easy to do and a little goes a long ways. Serve it with a side of potato salad, coleslaw and fresh fruit.
It’s summer time, and what says summer more than a picnic on a beautiful day? One of my favorite picnic foods growing up was my mom’s potato salad. It’s really delicious, and it’s something that is easy and quick to make, but ends up fabulous every time. I live in the Midwest now, and we love our potatoes, so this dish fits in at every picnic and potluck. It’s something that my husband begs me to make. I like to make baked potatoes a couple of days before, and then just peel and slice the extra for this potato salad instead of boiling the potatoes to start with. It makes it even quicker – and you don’t have to try to work with hot potatoes! We had it the other night with BBQ pulled pork, coleslaw and fresh fruit. It’s delicious and sure to please the whole family.
When cooking family meals, I always have to take into consideration my kids likes and dislikes. This can be tedious, but it forces me to come up with new and creative foods that not only please my kids, but that my husband and I find delicious. A recent hit was this this Ground Turkey Patties with Tahini Yogurt Sauce Recipe. The turkey was quite moist and tender, and the creamy yogurt tahini sauce was absolutely delicious. I’ve never had tahini combined with yogurt before, so this was new to me, and I found it to be fantastic. My husband and I ate our patties over a bed of lettuce, tomatoes and cucumbers with a lemon vinaigrette and then topped with the yogurt tahini, my daughter ate her patties dipped straight into the tahini yogurt sauce, and my son enjoyed his stuffed into a pita pocket with the sauce, and some of the salad that my husband and I used. So as you can see, it’s a pretty versatile dish. Each 3 patty serving, with sauce, is just 4 Points +, making this a wonderfully light meal choice. Though this recipe states it makes 6 servings, it is a small serving, so you may end up choosing extra 1 or 1/2 a serving to feel really satisfied. Enjoy!
A couple of weeks ago we went hiking on Saturday, and we had cranberry and turkey breast sandwiches (truly delicious, a family favorite after Thanksgiving). I had lots of turkey leftover, so I made a turkey pot pie, but this is a traditional chicken pot pie recipe (you can use chicken or turkey, whatever you happen to have leftover). It was my first try in a long time to make gluten free pie crust and it was a huge success. The crust turned out light and flaky and incredibly delicious. However, gluten free pie crusts are a very tender and can be a little difficult to work with – but this one is worth it. If you don’t need to make it gluten free, just use two prepared 9-inch pie crusts. Or, if you’re short on time, there are prepared gluten free pie crusts you could use as well. This recipe is incredibly tasty and full of flavor – my husband and I both loved it.
This delicious recipe is one that my mother-in-law has shared with me. It’s one of my favorite muffin recipes, I love the flavor of the fresh strawberries in the muffins. These are delicious for breakfast with scrambled eggs, or for a snack in the afternoon, or even as dessert. They’re simple and easy to make, but turn out light and fluffy each time. I make mine gluten free, substituting 2 cups of gluten free flour, but these work well as wheat muffins too – just use regular flour. Give these a try this weekend, they’ll be a sure hit with the whole family.