Need a unique and healthy new Weight Watchers Recipe idea for your grill this summer? Well these Spicy Grilled Pineapple Chicken Burgers will knock your socks off!
Truthfully, I’ve never been a fan of peas. I usually always pick them out of whatever food I’m eating, unless it’s masked really well in a carb-y, cheesy casserole. To eat them straight up, as a side to a meal, is like my worst nightmare. But one day, while browsing through one of my cooking magazines, I came across a lovely photo of a lovely bright green pea soup.
In college, I used to LOVE eating cold, leftover Chinese food, straight from the carton in the fridge. In fact, Chinese food is one of the very few leftovers, originally served hot, that I eat cold. My favorite is the chow mein noodles…..MMMMMMM. When cold, leftover Chinese food wasn’t an option, I often ordered cold noodle salads at my favorite Oriental restaurants.
This Thai Shrimp Salad Recipe was something I literally came up with and executed in about 20-25 minutes. I had just experimented with a Shrimp Spring Roll Recipe the day before which was FANTASTIC (recipe coming soon), and I just could not stop craving the flavors. Plus, I had some leftover ingredients on hand. So, I tossed together the salad, softened the saifun bean thread noodles, and whisked up the dressing. It was absolutely delicious and very filling for just 5 Points. The saifun bean threads really help add some bulk to the salad without adding a lot of extra Points. The shrimp and peanut lime dressing provide the protein. It was one very satisfying salad. Next time I make it though, I’ll add more vegetables…like some small sweet red peppers and sugar snap peas. I was just in such a hurry to eat, I didn’t take the time to get too creative and add a lot of color like I usually try to do. I just needed that salad in my belly…ASAP! And don’t be intimidated by the “saifun bean threads”…they are just cellophane noodles or “glass noodles”…you should be able to find them in the Asian section of your grocery store. If you aren’t concerned about Weight Watchers Points, add some peanuts for extra crunch and deliciousness.
Recently, I had some extra mushrooms on hand that I didn’t want to go bad, and so I started looking for something I could do with them. I didn’t feel like cooking some big dish, and I wanted to do something new with mushrooms that I hadn’t tried before. So, I started scouring the Internet, in search of some ideas and inspiration. Leave it to Martha Stewart to suggest the idea of marinated mushrooms.
Earlier this month, I shared my Southwestern Stuffed Baked Potato Recipe, and while making it again the other day for lunch, I had an epiphany. What if I used cauliflower instead of a potato? Cauliflower is such a versatile vegetable, and mostly takes on the flavor of whatever you are cooking it with.
Give an ordinary brown rice side dish a MAJOR, mouth-watering makeover with this Mexican Style Corn and Rice Casserole Recipe. Oh how I love easy casseroles that taste AMAZING and require very little effort. This delicious, low calorie casserole recipe was a huge hit at my house, and it was so easy to put together. It’s brown rice, with corn and squash, smothered in a sour cream, chile and cheese sauce. YUM. I spiced it up a bit with jalapenos, but you can omit that if you’d prefer a more mild version. Each serving is 7 Points, and is very satisfying. Serve this with some grilled chicken or fish, and a salad, for a balanced meal. I’m going to try experimenting with this recipe a bit more, and make it without the corn, adding in some other low carb vegetables instead, in order to lower the Points value. The corn is delicious though, and well worth the Points, if you have them to spend. This Weight Watchers Casserole Recipe that truly feels like a decadent comfort food.
There is no other flavor that says spring/summer to me that basil, tomato and mozzarella. I absolutely love the flavors of a Caprese salad, so I decided to combine them with whole wheat pasta to get a larger, more filling dish to satisfy a larger group of people. My Caprese Pasta Salad is a perfect Weight Watchers side dish recipe to bring to a potluck or barbecue.
Meatballs are a pretty popular dish around here. The kids love them, the husband loves them and they are pretty easy to make. They also freeze well and make for great leftovers or packed lunches. So because I make meatballs a lot, I’m always looking for new ways to make them, and trying to incorporate unique and delicious flavors, while still keeping them low in Points for me.
This lighter take on a traditional Au Gratin Recipe combines the delicious flavors of feta and spinach, layered between soft and buttery Yukon gold potatoes. It makes a wonderful idea for a Weight Watchers breakfast casserole, or serve it as a side dish with dinner.
I strongly recommend using a mandoline slicer to slice your potatoes to the right thickness. It helps you get a nice, even doneness to the dish, and the uniformly sliced potatoes all look so pretty! It’s difficult to hand slice potatoes so thinly, and the thinner the potatoes, the bigger the serving size appears.
Also, using the mandoline cuts down prep time dramatically. I used Yukon potatoes with this au gratin, but you can use any kind you like. I also left the skins on, because I like getting the added nutrients from the skin. Once you get those potatoes sliced, this Spinach, Feta and Potato Au Gratin is such an easy dish to prepare, and can be enjoyed by the whole family — no one will have any idea it’s a Weight Watchers Recipe!
In another effort to get more heart healthy fish in my diet, I decided to prepare some tuna steaks. But because I don’t like fish recipes that taste, well, fishy, I need a good sauce or marinade to help. In just a few minutes, I put this spicy, jalapeno marinade together and let it sit for about 30-45 min in the fridge.
I admit, I was very skeptical about feta and watermelon together, but after my first attempt at this Watermelon Feta Salad Recipe, my fears were diminished. The cold, fresh, sweet watermelon strikes a perfect balance with the salty feta. Them when I combined it all with fresh mint, and my AMAZING honey and lime juice dressing, I was in love.