Chickpea and Feta Salad
Course: side dishes
PointsPlus™ Value: 4
Servings: 6
Preparation Time: 12 min
Cooking Time: 0 min
Level of Difficulty: Easy
Serve this Mediterranean salad on its own or with greens. Make it ahead so it has plenty of time to marinate.
Details Read all reviews (389) Ingredients
2 cup(s) canned chickpeas, rinsed and drained
2 clove(s) (medium) garlic clove(s), finely minced, or less to taste
2 Tbsp scallion(s), thinly sliced
1/2 large sweet red pepper(s), diced
2 Tbsp parsley, fresh, finely minced
9 large olive(s), black or green, pitted and chopped
1/2 cup(s) crumbled feta cheese
1 Tbsp olive oil
3 Tbsp fresh lemon juice
1/8 tsp black pepper, freshly ground, or to taste
1 tsp lemon zest, for garnish
Instructions
In a medium bowl, combine chickpeas, garlic, scallions, red pepper, parsley, olives and feta cheese; toss to combine.
In a small bowl, whisk together oil and lemon juice; pour over chickpea mixture and season to taste with black pepper. Garnish with lemon zest; serve. Yields about 1/2 cup per serving.
Wednesday, June 29, 2011
Tomato, Basil and Smoked Mozzarella Pasta Salad
Tomato, Basil and Smoked Mozzarella Pasta Salad
Course: main meals
PointsPlus™ Value: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 9 min
Level of Difficulty: Easy
Tomatoes, fresh basil and smoky mozzarella go together beautifully. Add pasta and a splash of balsamic vinegar and you've got a wonderful meal.
Details Read all reviews (321) Ingredients
8 oz uncooked fusilli, or other spiral pasta
1 Tbsp balsamic vinegar, or more to taste
2 tsp olive oil
1/2 tsp dried oregano
1 cup(s) cherry tomato(es), or grape tomatoes, halved
1/2 cup(s) basil, fresh, chopped
2 oz whole milk low-moisture mozzarella cheese, smoked, diced (1/2 cup)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
Notes
For added flavor, try sun-dried tomatoes: Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes.
Course: main meals
PointsPlus™ Value: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 9 min
Level of Difficulty: Easy
Tomatoes, fresh basil and smoky mozzarella go together beautifully. Add pasta and a splash of balsamic vinegar and you've got a wonderful meal.
Details Read all reviews (321) Ingredients
8 oz uncooked fusilli, or other spiral pasta
1 Tbsp balsamic vinegar, or more to taste
2 tsp olive oil
1/2 tsp dried oregano
1 cup(s) cherry tomato(es), or grape tomatoes, halved
1/2 cup(s) basil, fresh, chopped
2 oz whole milk low-moisture mozzarella cheese, smoked, diced (1/2 cup)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
Notes
For added flavor, try sun-dried tomatoes: Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes.
Tuesday, June 28, 2011
Grilled Cinnamon Peaches
Grilled Cinnamon Peaches
Course: desserts
PointsPlus™ Value: 2
Servings: 4
Preparation Time: 5 min
Cooking Time: 8 min
Level of Difficulty: Easy
Finish off your 4th of July barbecue with this 3-ingredient recipe. Grilling the peaches helps elicit that warm, peach pie flavor.
Details Read all reviews (25) Ingredients
3 serving(s) butter-flavour cooking spray
1/2 tsp ground cinnamon
4 large peach(es), peeled, halved and pitted
Instructions
Off heat, lightly coat grill grate with cooking spray; preheat grill to medium-high heat.
Sprinkle cinnamon evenly over cut sides of peaches; lightly coat with cooking spray.
Place peaches on grill, cut side down. Grill until browned and slightly softened, about 5 minutes. (For best results, do not move the peaches during grilling; this will ensure the attractive grill marks and keep the peaches from sticking to the grill.)
Turn peaches over and grill on other side for about 3 minutes more; serve warm. Yields 2 peach halves per serving.
Notes
Serve plain or with your favorite light vanilla ice cream or frozen yogurt (will affect PointsPlus values).
Rate and review this recipe
Course: desserts
PointsPlus™ Value: 2
Servings: 4
Preparation Time: 5 min
Cooking Time: 8 min
Level of Difficulty: Easy
Finish off your 4th of July barbecue with this 3-ingredient recipe. Grilling the peaches helps elicit that warm, peach pie flavor.
Details Read all reviews (25) Ingredients
3 serving(s) butter-flavour cooking spray
1/2 tsp ground cinnamon
4 large peach(es), peeled, halved and pitted
Instructions
Off heat, lightly coat grill grate with cooking spray; preheat grill to medium-high heat.
Sprinkle cinnamon evenly over cut sides of peaches; lightly coat with cooking spray.
Place peaches on grill, cut side down. Grill until browned and slightly softened, about 5 minutes. (For best results, do not move the peaches during grilling; this will ensure the attractive grill marks and keep the peaches from sticking to the grill.)
Turn peaches over and grill on other side for about 3 minutes more; serve warm. Yields 2 peach halves per serving.
Notes
Serve plain or with your favorite light vanilla ice cream or frozen yogurt (will affect PointsPlus values).
Rate and review this recipe
Quinoa and Tomato Salad
Quinoa and Tomato Salad
Course: side dishes
PointsPlus™ Value: 5
Servings: 4
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy
Quinoa is actually related to the grass family but it looks and tastes like a grain. It’s a nutrition powerhouse and makes a wonderful substitute for rice and pasta.
Details Read all reviews (84) Ingredients
1 cup(s) uncooked quinoa
2 cup(s) grape tomatoes, or cherry tomatoes, red and/or yellow*
1 Tbsp olive oil
1 Tbsp white wine vinegar, or more to taste
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
2 Tbsp chives, fresh, minced
Instructions
Put quinoa in a fine-mesh sieve or fine strainer. Place under cold running water until water runs clear (this eliminates the bitter taste contained in quinoa's coating); drain well. (Or you can buy certain brands of quinoa that are pre-rinsed.)
Place rinsed quinoa in a medium saucepan and cover with 2 cups of cold water; bring to a boil over high heat. Reduce heat to low, cover and simmer until the grains are translucent and the germ has come out of each grain, about 15 minutes. Cover and remove from heat; let sit for 5 minutes.
Spoon quinoa into a large bowl and set aside to cool. Meanwhile, finely chop tomatoes, reserving 2 tablespoons of the tomato juice; set tomatoes aside.
In a cup, combine tomato juice, oil, vinegar, salt, pepper and chives; stir well.
When quinoa is at room temperature, stir in chopped tomatoes; add tomato vinaigrette and toss again. Yields about 1 1/4 cups per serving.
Notes
*If desired, substitute 2 large tomatoes for the grape tomatoes.
The simple ingredients in this recipe make it a perfect complement to spicy main dishes.
Vary this recipe by using fresh basil, thyme, cilantro or oregano instead of the chives.
Course: side dishes
PointsPlus™ Value: 5
Servings: 4
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy
Quinoa is actually related to the grass family but it looks and tastes like a grain. It’s a nutrition powerhouse and makes a wonderful substitute for rice and pasta.
Details Read all reviews (84) Ingredients
1 cup(s) uncooked quinoa
2 cup(s) grape tomatoes, or cherry tomatoes, red and/or yellow*
1 Tbsp olive oil
1 Tbsp white wine vinegar, or more to taste
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
2 Tbsp chives, fresh, minced
Instructions
Put quinoa in a fine-mesh sieve or fine strainer. Place under cold running water until water runs clear (this eliminates the bitter taste contained in quinoa's coating); drain well. (Or you can buy certain brands of quinoa that are pre-rinsed.)
Place rinsed quinoa in a medium saucepan and cover with 2 cups of cold water; bring to a boil over high heat. Reduce heat to low, cover and simmer until the grains are translucent and the germ has come out of each grain, about 15 minutes. Cover and remove from heat; let sit for 5 minutes.
Spoon quinoa into a large bowl and set aside to cool. Meanwhile, finely chop tomatoes, reserving 2 tablespoons of the tomato juice; set tomatoes aside.
In a cup, combine tomato juice, oil, vinegar, salt, pepper and chives; stir well.
When quinoa is at room temperature, stir in chopped tomatoes; add tomato vinaigrette and toss again. Yields about 1 1/4 cups per serving.
Notes
*If desired, substitute 2 large tomatoes for the grape tomatoes.
The simple ingredients in this recipe make it a perfect complement to spicy main dishes.
Vary this recipe by using fresh basil, thyme, cilantro or oregano instead of the chives.
Pepper and Mushroom Kebabs with a Yogurt-Dill Dip
Pepper and Mushroom Kebabs with a Yogurt-Dill Dip
Course: side dishes
PointsPlus™ Value: 1
Servings: 8
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy
Set out a platter of these skewers and the crowd will go wild. They're served with a creamy garlic-dill dip for fantastic flavor.
Details Read all reviews (9) Ingredients
1 clove(s) (medium) garlic clove(s)
1/8 tsp table salt
1 tsp dill, minced
1/4 cup(s) fat-free sour cream
1/2 cup(s) plain fat-free yogurt, Greek-variety recommended
3 medium sweet red pepper(s), or 1 each red, yellow and green pepper
16 small cremini mushrooms, or white mushrooms, cleaned and trimmed
2 spray(s) olive oil cooking spray
1/4 tsp table salt
1/4 tsp black pepper
Instructions
To prepare dip, mash garlic and 1/8 teaspoon of salt together in a small serving bowl with a serrated spoon or a utensil with a sharp edge. Stir in dill, sour cream and yogurt; set aside.
Preheat grill to high. To prepare kebabs, core and seed each pepper; cut each into 8 chunks. Arrange 3 pieces of pepper and 2 mushrooms on each of eight 12-inch metal skewers. Lightly coat kebabs with cooking spray; season with salt and pepper.
Grill kebabs until peppers are tender and lightly browned, about 5 minutes per side. Serve kebabs with dip. Yields 1 kebab and about 1 1/2 tablespoons of dip per serving.
Notes
For even more flavor, stir 1 teaspoon of freshly minced chives into the dip.
Course: side dishes
PointsPlus™ Value: 1
Servings: 8
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy
Set out a platter of these skewers and the crowd will go wild. They're served with a creamy garlic-dill dip for fantastic flavor.
Details Read all reviews (9) Ingredients
1 clove(s) (medium) garlic clove(s)
1/8 tsp table salt
1 tsp dill, minced
1/4 cup(s) fat-free sour cream
1/2 cup(s) plain fat-free yogurt, Greek-variety recommended
3 medium sweet red pepper(s), or 1 each red, yellow and green pepper
16 small cremini mushrooms, or white mushrooms, cleaned and trimmed
2 spray(s) olive oil cooking spray
1/4 tsp table salt
1/4 tsp black pepper
Instructions
To prepare dip, mash garlic and 1/8 teaspoon of salt together in a small serving bowl with a serrated spoon or a utensil with a sharp edge. Stir in dill, sour cream and yogurt; set aside.
Preheat grill to high. To prepare kebabs, core and seed each pepper; cut each into 8 chunks. Arrange 3 pieces of pepper and 2 mushrooms on each of eight 12-inch metal skewers. Lightly coat kebabs with cooking spray; season with salt and pepper.
Grill kebabs until peppers are tender and lightly browned, about 5 minutes per side. Serve kebabs with dip. Yields 1 kebab and about 1 1/2 tablespoons of dip per serving.
Notes
For even more flavor, stir 1 teaspoon of freshly minced chives into the dip.
Kibbeh with Yogurt Dipping Sauce
Kibbeh with Yogurt Dipping Sauce
Course: main meals
PointsPlus™ Value: 7
Servings: 8
Preparation Time: 20 min
Cooking Time: 26 min
Level of Difficulty: Moderate
Enjoy this Middle Eastern specialty on its own, served in pita or over couscous or rice. Swap lean ground beef for the lamb if desired.*
Details Read all reviews (64) Ingredients
1 cup(s) Low Fat, Plain Greek Yogurt
1/2 medium English cucumber, diced
1/4 cup(s) parsley, and/or mint, fresh, minced
2 clove(s) (medium) garlic clove(s), minced, or to taste
1 tsp olive oil
1 Tbsp fresh lemon juice, or to taste
1/2 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
Kibbeh
1/2 cup(s) uncooked bulgur
2 cup(s) onion(s), Spanish, diced
1 cup(s) parsley, and/or mint, fresh, packed
1 tsp ground cumin
1 tsp ground allspice
1/2 tsp ground cinnamon
1 tsp table salt
1/2 tsp black pepper
1 pound(s) Lean ground lamb
4 spray(s) cooking spray
1 Tbsp olive oil, divided
1 medium lemon(s), cut into 8 wedges
Instructions
To make yogurt sauce, combine first 8 ingredients in a bowl; refrigerate for 1 hour.
To make kibbeh, place bulgur in a glass bowl and add just enough water to cover it; microwave on high until water is absorbed, about 1 to 2 minutes. Fluff bulgur with a fork and allow to cool.
Meanwhile, using a food processor, process onions and parsley (or mint) until very well combined. Add cooked bulgur, cumin, allspice, cinnamon, salt and pepper; process thoroughly. Add lamb, a little at a time, and process until thoroughly combined (or you can combine lamb by hand, if you prefer).
Working with wet hands, form lamb mixture into 16 egg-shape patties (like the size of a jumbo egg).
Coat a very large skillet with cooking spray; set over medium heat. Add 1/2 tablespoon oil; heat oil until it shimmers. Cook 8 patties, until golden brown, about 6 minutes per side. Remove to a plate and cover to keep warm; repeat with remaining ingredients. Serve hot, warm or cold with yogurt sauce and lemon wedges. Yields 2 kibbeh and about 1/3 cup sauce per serving.
Notes
*Could affect PointsPlus value.
Course: main meals
PointsPlus™ Value: 7
Servings: 8
Preparation Time: 20 min
Cooking Time: 26 min
Level of Difficulty: Moderate
Enjoy this Middle Eastern specialty on its own, served in pita or over couscous or rice. Swap lean ground beef for the lamb if desired.*
Details Read all reviews (64) Ingredients
1 cup(s) Low Fat, Plain Greek Yogurt
1/2 medium English cucumber, diced
1/4 cup(s) parsley, and/or mint, fresh, minced
2 clove(s) (medium) garlic clove(s), minced, or to taste
1 tsp olive oil
1 Tbsp fresh lemon juice, or to taste
1/2 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
Kibbeh
1/2 cup(s) uncooked bulgur
2 cup(s) onion(s), Spanish, diced
1 cup(s) parsley, and/or mint, fresh, packed
1 tsp ground cumin
1 tsp ground allspice
1/2 tsp ground cinnamon
1 tsp table salt
1/2 tsp black pepper
1 pound(s) Lean ground lamb
4 spray(s) cooking spray
1 Tbsp olive oil, divided
1 medium lemon(s), cut into 8 wedges
Instructions
To make yogurt sauce, combine first 8 ingredients in a bowl; refrigerate for 1 hour.
To make kibbeh, place bulgur in a glass bowl and add just enough water to cover it; microwave on high until water is absorbed, about 1 to 2 minutes. Fluff bulgur with a fork and allow to cool.
Meanwhile, using a food processor, process onions and parsley (or mint) until very well combined. Add cooked bulgur, cumin, allspice, cinnamon, salt and pepper; process thoroughly. Add lamb, a little at a time, and process until thoroughly combined (or you can combine lamb by hand, if you prefer).
Working with wet hands, form lamb mixture into 16 egg-shape patties (like the size of a jumbo egg).
Coat a very large skillet with cooking spray; set over medium heat. Add 1/2 tablespoon oil; heat oil until it shimmers. Cook 8 patties, until golden brown, about 6 minutes per side. Remove to a plate and cover to keep warm; repeat with remaining ingredients. Serve hot, warm or cold with yogurt sauce and lemon wedges. Yields 2 kibbeh and about 1/3 cup sauce per serving.
Notes
*Could affect PointsPlus value.
Mexican Fruit Salad
Weight Watchers Bionico – Mexican Fruit Salad
PointsPlus® Value: 2 Weight Watchers PointsPlus
Servings: about 12
Serving Size: 1 cup of fruit, 2 tbsp of fruit sauce, and 2 tbsp of low fat granola or Kashi Go Lean Crunch
Ingredients
1 cup of your favorite fruit per serving- I love mine with banana, apples, mango, and grapes but anything will work.
1 cup non fat, light plain yogurt
1/2 cup non fat condensed milk (if you can find non fat, light condensed milk it has even fewer calories)
2 tbsp low fat granola or Kashi Go Lean Crunch per serving
Instructions
Cut your favorite fruits into bite sized pieces.
In a blender, combine 1 cup of the yogurt with 1/2 cup of the condensed milk and blend until mixed well.
Top the fruit with 2 tbsp on the yogurt/condensed milk sauce and 2 tbsp granola or Kashi Go Lean Crunch.
Enjoy for breakfast, a snack, or dessert!
PointsPlus® Value: 2 Weight Watchers PointsPlus
Servings: about 12
Serving Size: 1 cup of fruit, 2 tbsp of fruit sauce, and 2 tbsp of low fat granola or Kashi Go Lean Crunch
Ingredients
1 cup of your favorite fruit per serving- I love mine with banana, apples, mango, and grapes but anything will work.
1 cup non fat, light plain yogurt
1/2 cup non fat condensed milk (if you can find non fat, light condensed milk it has even fewer calories)
2 tbsp low fat granola or Kashi Go Lean Crunch per serving
Instructions
Cut your favorite fruits into bite sized pieces.
In a blender, combine 1 cup of the yogurt with 1/2 cup of the condensed milk and blend until mixed well.
Top the fruit with 2 tbsp on the yogurt/condensed milk sauce and 2 tbsp granola or Kashi Go Lean Crunch.
Enjoy for breakfast, a snack, or dessert!
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