Admittedly, I’m not as big of a salad eater as I’d like to be. Don’t get me wrong, I like salads. But as an entree, I almost always prefer something else. And I often think that salads can be predictable, and maybe even a bit boring. But every now and then, I hit on a salad that I just cannot stop eating. And this Grilled Chicken and Roasted Butternut Squash Salad with Tahini Dressing is it.
Not only is the flavor combination going to blow your mind, but the fact that it is hearty enough to so filling and satisfying, really had me gaining a new perspective on salads.
Now I find myself fantasizing about the next time I’m going to eat it! And once you try it, you’re going to feel the same way.
Typically, fall and winter are the seasons that are all about comfort soups for me. But today I’m sharing my amazing Chicken, Lentil, and Spinach Soup recipe that is hearty and satisfying enough to be considered a comfort food, but still light and fresh enough for spring.
It seems that spring has been a little late to arrive this year, and it’s got me craving a nice big bowl of warm, comforting soup. This soup is so wonderfully full of flavor and is substantial enough to be considered a meal on it it’s own, but it’s definitely not heavy or rich, like many other lentil soup recipes can be.
Winter may be officially over, but the evenings are still chilly, and I find myself craving warm, hearty, stick to your ribs kind of meals for dinner. So this past week, I whipped out my trusty Instant Pot, and threw together a most insanely delicious Beef Ragu with Spaghetti Squash.
It has all the incredible flavors of a traditional slow cooker beef ragu, but it’s made in a fraction of the time. The beef is so moist and succulent, and each ingredient in the sauce comes together to create a most beautiful harmony of flavors.
After a long trip to a cold and and snowy Pennsylvania so that we could visit my family over spring break, I was beyond happy to return home to California, where the weather is warm, the sun is shining, and it actually feels like spring!
But this warmer weather is a gentle reminder that summer isn’t far behind, and that means it’ll be long days spent in swimsuits and shorts. Time to crack down on my eating, hit the gym, and make my calories count. So I’ll be focusing on lowering my carbs, and getting in clean proteins, and lots of fruits and veggies.
I’ve really been trying to up my enchilada game lately. They’ve always been one of my most favorite Mexican foods that I consistently order at Mexican restaurants, but I knew that I could easily make my own lighter, healthier enchiladas at home.
So I’ve been experimenting in the kitchen, and my favorite version so far is my Chicken and Black Bean Enchiladas Recipe. It is PACKED with chicken breast, black beans and corn – all zero Points foods with the new Weight Watchers Freestyle plan!
Today, I’m sharing what has become one of my all time favorite vegetarian lunch recipes – my Egg and Chickpea Salad. And since today is officially the first day of spring, egg recipes are going to be all the rage this season – especially now that they are 0 Points.
I’m not a vegetarian by any means, but I absolutely enjoy eating meatless meals on a regular basis, not only because it’s a great way to help enforce a more plant-based diet, but also because there are so many delicious vegetarian recipes that keep things interesting!
Looking for a healthy chicken dinner to get on the table in about 30 minutes? You came to the right place today! My One Pan Chicken, Green Beans, and Bacon recipe is about to blow your mind. Talk about a one-pan wonder!
Occasionally, it can be challenging to get my kids to eat chicken recipes, particular those made with chicken breasts versus thighs or drumsticks. So I have to work hard to come up with really tasty ones that meet their approval (*cue eye roll here).
But this recipe really does the trick. Not only do my kids (and husband) love this dish, I’m a pretty big fan too, because it’s all prepared quickly and easily in one-skillet! Other than a cutting board and knife, there’s not much to cleanup. SCORE!
With just a few days until St. Patrick’s Day, it’s time to start planning your menu! While there are many traditional St. Patrick’s Day Recipes making their way across the Internet this month – corned beef and cabbage, Irish Stew, and Soda Bread to name a few, I’ve decided to keep things simple this year, and serve my Traditional Shepherd’s Pie Recipe for the big day.
My lightened up version is a lot lower in fat, calories, and Points, but it’s still the perfect, hearty, savory comfort food classic that we all know and love. It’s a great dinner recipe to make ahead and reheat later – which is great for me, because we often have a lot of activities/events happening on St. Patrick’s Day itself, and I often have little time to cook.
There’s just something about the chill of winter and fall to make us constantly crave warm and satisfying comfort food.
And to me, there’s nothing more comforting than a good old-fashioned, big bowl of soul-satisfying beef stew. It’s rich, it’s hearty, it’s delicious, and it really fills you up.
In the past, I’ve always made slow cooker beef stew recipes, and don’t get me wrong – they are all fantastic. But the thing is, they take at least 8 hours to cook, which means I have to make sure I get everything prepared and in the crock pot earlier in the day. Not a problem, if I have the time.
Maybe it’s the first signs of spring that I’ve seen popping up lately, but I’ve been craving fresh, flavorful veggies like you have no idea. And it’s mostly the green, leafy vegetables like kale, spinach, chard, and broccoli.
I love preparing vegetable side dishes with most of my dinners, but if I’m pressed for time, I need one that doesn’t take a lot of time or effort.
Enter my Easy Asian-Style Broccolini Recipe.
There is a possibility that I might be teetering on the edge of obsession when it comes to my Instant Pot. What is not to love about the idea of food being cooked faster, easier and healthier?! That’s why I’ve been churning out Weight Watchers Instant Pot Recipes like a madwoman.
But the Instant Pot is pretty amazing and life changing, you guys. While I still love using a slow cooker, I am often one of those people who wait until the last minute to make dinner. The IP has really made my life a LOT easier for this exact reason.
I first had shishito peppers at a Japanese restaurant on a trip to San Francisco a few years ago. Once I popped one into my mouth, I was blown away by how delicious and flavorful they were! And that’s when my addiction started – every time I see shishito peppers on the menu now, I order them.
The peppers themselves, are mild and sweet, with the occasional spicy one in the mix. But the ones I had at the restaurant were sauteed with garlic and served with an Asian-style dipping sauce. Let me just tell you that the aroma was heavenly! And the flavor combination of the sweet, smoky peppers with the salty sauce was truly mouthwatering.
If you’ve ever had Mexican corn on the cob, then you know how simple it easy to turn a standard ear of corn into an amazing, flavorful treat that will have your taste buds screaming with joy. It’s basically a grilled corn on the cob, slathered in a spicy mixture of mayonnaise or crema, salt, a hint of lime, and chili powder, and then sprinkled with cotija cheese. It is AMAZING.
In today’s recipe, I’ve taken all those wonderful flavors of the Mexican corn on the cob and transformed it into a tasty, easy-to-eat salad instead. My Mexican Street Corn Salad is not only a breeze to make, it’s spicy, smoky, tangy, and incredibly delicious.
Also known as Jewish Penicillin, Matzo Ball Soup is an age-old comfort recipe that never goes out of style. There are about a million recipes for it, and every chef/food blogger/Jewish grandmother has their own special technique or tip. Everyone has their own best matzo ball soup recipe.
Some recipes are fast and easy, and some are complicated with many different steps and ingredients. And the sheer volume of these options can be overwhelming and intimidating. Admittedly, I make my matzo ball soup in many different ways, depending on time, resources, and mood. And depending on what flavor or texture I’m going for. But today I wanted to share a super simple, uncomplicated version that just about anyone can throw together quickly and easily, without any previous matzo ball making experience or Jewish genes.
One type of cuisine I can honestly say that I never tire of is Mexican. The flavor combinations are just incomparable, and I am always in the mood for Mexican food. Like, ALWAYS. Now with all the fantastic changes in the new Weight Watchers Freestyle plan, there are so many zero Point foods that can be used to create incredible, filling, mouth-watering recipes, without using up a lot of those precious Points. Case in point – this rockin’ Mini Bell Pepper Nachos Recipe.
Not only is this nachos recipe a lot lighter than traditional nachos, it’s also, dare I say, healthy. The magic here happens by replacing the high carb, high fat tortilla chips with fresh, light, and nutritious mini bell peppers instead. Pure genius.
I have always been a fan of eggs. Well, actually, that’s not completely true. When I was younger, I hated them until I turned 8 or 9 years old. My dad used to eat hard boiled eggs with Frank’s Red Hot Sauce for a snack, and once he had me try that, I was hooked. And to this day, it’s still my favorite way to eat eggs.
But now I eat and prepare eggs many different ways. Especially since they are 0 Smart Points with the new Weight Watchers Freestyle plan. They are such an excellent source of protein and healthy fat, and they have become a staple in many of my meals and snacks. One snack that I absolutely adore is my Easy Egg Salad Recipe. It’s SO simple, uses just a handful of ingredients, and does NOT have any mayo.
With all the Valentine’s Day prep hustle and bustle this week (on top of sports practices, appointments, meetings, and errands), this Instant Pot Chicken Enchilada Soup recipe was a lifesaver for me! It comes together quickly and easily and is perfect for the days when I just HAVE NO TIME. And this soup is easy, people. Like really, REALLY easy.
We’ve been having super whacky weather here lately…one day it’s cold, the next day it’s hot. I can’t keep up. But when one of those chilly days hit, I was ready to bundle up in my comfy sweater and I wanted some hot, savory, soul-warming soup. And boy did this Instant Pot recipe deliver!! And it satisfies my craving for Mexican food like nobody’s business.
I could not wait to share my Instant Pot Sunday Pot Roast with you all today! I made this last week on a super busy day, and my family was blown away at how incredible this dish turned out. The beef was so moist and tender, and was absolutely melting in our mouths. I barely even had to shred it much, because it just completely fell apart almost entirely on its own.
Since I’ve made, my kids have not stopped asking when I’m going to make this again (this weekend, in case you’re wondering). And this is one dish that I will gladly make again and again because it is so easy. The magic of the Instant Pot continues to amaze me. If were cooking this pot roast recipe using my oven or slow cooker, it would take me 8-10 hours to achieve this kind of perfection. But in my Instant Pot, just 70 minutes to cook. Total cook time is around 90 minutes, once you factor in saute time and pressure release.
Ranch dressing – it’s that magical sauce that makes pretty much anything taste incredible. Am I right? From my childhood years to my adult years, ranch dressing has always been a beloved favorite of mine. Let’s face it, as a kid, the only way I was going to eat veggies, was if they were slathered in my mom’s homemade ranch dressing mix.
As an adult, I began to realize that ranch could be used in so many other ways and on so many other things. Truly, the possibilities were endless. And I found myself buying bottle after bottle of ranch.
Let’s face it. No game day table is complete with something “buffalo chicken”. Am I right? Whether it’s wings, dips, sandwiches, or lasagnas (yes, that actually exists), there’s just something about buffalo chicken that makes it a party staple. And it’s the one thing that I just cannot resist!
For this year’s Super Bowl, I’ve got no big party to attend, so it’ll be just me, the hubs, and the kids. This is good though because I’ll be making all the game time goodies, so I can make sure I’ve got only healthy, weight watchers friendly snacks on the table.
To satisfy my need for all things buffalo chicken, I’ll be whipping up these incredible Buffalo Chicken Celery Sticks. You guys, I kid you not, these things are ridiculously delicious and a breeze to make. It literally takes just a few of ingredients, and 10 minutes, and you’ve got one seriously stellar appetizer recipe that is so good, you may not want to share. And that’s OK. No judgment.
The big day is almost here! I’m talking about Super Bowl Sunday. And as much as I love football, one of the best parts about this event (besides the commercials) is the incredible array of delicious foods set out for you to feast upon during this 4 hour program.
Of course, all the Super Bowl snacks can definitely create a danger zone if you are counting Points. So, if I’m hosting, I make sure that about 90% of my snack table is food that is diet-friendly, but of course, still mouth-wateringly delicious. The remaining 10% is for splurges. Though, my secret to this is to make that 10% food that I don’t like so that I won’t be tempted to eat them.
If you plan on preparing some tasty dishes for the big game this year, you came to the right food blog this week! I’ll be posting some new and delicious Weight Watchers Super Bowl Recipes that are quick, easy and brimming with flavor. I’m starting the week off with my copycat Chipotle Barbacoa recipe, prepared in the Instant Pot.
You guys know how much I love quick and easy dinner recipes…especially ones that involve minimal cleanup! Well, these Sheet Pan Chicken Fajitas have given me another delicious and healthy chicken recipe to add to my weeknight dinner recipe repertoire.
Another great thing about this chicken fajitas recipe is that it is ideal for meal prep. You cook up this one big batch, and then portion it into your meal containers for the week! How easy is that? My husband loves this idea…since he’s been trying to eat healthier and take a lunch to work every day instead of going out and buying food at a restaurant. I mean, who wouldn’t want to eat chicken fajitas all week?! My mouth is watering just writing about it.