Cucumber, Tomato and Onion Salad

Sometimes I get tired of eating the same salad over and over so I am always on the hunt for a new refreshing summer salad especially in the summer.  The Weight Watcher Cucumber, Tomato, Onion Salad is simple and absolutely delicious.

For the recipe you will need:

½ cup chopped uncooked onions

1 ½ cup fresh tomatoes, sliced or cubed (I also removed the seeds)

1 ½ cup cucumber, thinly sliced

6 tsp SPLENDA No Calorie Sweetener

½ cup red wine vinegar

½ cup water

1 tsp dried dill weed (I didn’t use this because I don’t always like dill)

Place cut up vegetables into a bowl.


Mix remaining ingredients together and pour over vegetables.


Refrigerate at least one hour (longer is better).


Serve with a slotted spoon so that liquid remains in the bowl.  Yields about 2/3 heaping cup per serving for 1 point. 

Barley-Asparagus "Risotto" with Balsamic Vinegar

I personally love risotto (which can be healthy) but when I discovered the Weight Watcher Barley-Asparagus “Risotto” with Balsamic Vinegar I knew I had to try it.  This recipe says that is it less intensive than regular risotto but I disagree.

The recipe is really delicious but is labor intensive.

For the recipe you will need:

2 tsp olive oil

1 medium uncooked onion, minced

1 cup uncooked barley – use quick-cooking variety

3 cups fat-free chicken broth

½ pound uncooked asparagus, trimmed and cut into 2 inch pieces

¼ cup chives, fresh sliced (I used green onions)

1 ½ Tbsp balsamic vinegar

1/8 tsp table salt

1/8 tsp black pepper

2 Tbsp grated Parmesan cheese

Warm oil in a large saucepan over medium heat.  

Add onion and cook, stirring, until onion is tender, about 6 minutes. 

Stir in barley and cook, stirring, about 1 minute more.


Add broth, cover and simmer over low heat for 8 minutes.  In my experience (I have cooked this recipe twice), it takes longer than 8 minutes for the barley to absorb the broth.  I also left the saucepan on medium heat to help absorb the barley.  The barley should look similar to this when cooked.

Stir in asparagus and simmer 2 minutes more. 

Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve.

One cup of the “risotto” is worth 4 points.  I served the Barley-Asparagus "Risotto" with Balsamic Vinegar with a piece of grilled chicken. 

"Fried" Onion Rings

Who doesn’t love onion rings?  They are absolutely delicious but can be healthy too.

The Weight Watcher “Fried” Onion Rings are tasty and healthy.  And for ½ of an onion for 5 points I could eat these all the time.

For the recipe you will need:

3 sprays olive oil cooking spray

¼ cup all-purpose flour

¼ tsp garlic powder

1/8 tsp dry mustard

¼ tsp table salt

2 large uncooked onions, sliced into ¼ inch thick rounds and separated into rings

½ cup buttermilk

1 cup seasoned bread crumbs (I used Italian seasoned)

Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.


In a large bowl, combine flour, garlic powder, dry mustard and salt. Add onions and toss to coat.


Pour buttermilk into another large bowl, add onions and toss to coat (use your hands for the best result).


Place bread crumbs in another large bowl, add onions and toss to coat. 

Transfer onions to prepared baking sheet and spray with cooking spray.  

Bake until golden brown, about 35 minutes.

Sour Cream and Garlic Mashed Potatoes

I love Mash Potatoes.  Who doesn’t?  But when I make mash potatoes I use to use 1 ½ sticks of butter and milk.  That recipe doesn’t cut it anymore.  So I wanted to find a potato recipe that was delicious but still healthy.  I really love the Weight Watcher Sour Cream and Garlic Mash Potato recipe.

For the recipe you will need:

1 ¼ pound uncooked potatoes (about 4) russet variety, pealed and chopped

5 cloves medium garlic cloves, peeled

3 Tbsp fat-free sour cream

1 Tbsp olive oil

1/8 tsp table salt

1/8 tsp black pepper

Combine the potatoes and garlic in a large saucepan; add enough water to cover. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, 20–30 minutes. Drain, reserving 3⁄4 cup of the cooking liquid. 


Mash the potatoes and garlic in the saucepan. Stir in the sour cream, oil, salt, and pepper. Gradually stir in enough of the cooking liquid, 2 or 3 tablespoons at a time, until the potatoes become creamy. 

For 4 points, you can have 3/4 cup of mash potatoes.  

Roasted Fingerling Potatoes with Herbs and Garlic

I’ve always been a steak and potato kind of girl.  So I literally crave potatoes.  These Weight Watcher Fingerling Potatoes with Herbs and Garlic really hit the spot.

For the recipe you will need:

1 pound uncooked potatoes, fingerling, washed and dried

2 ½ tsp olive oil

¼ tsp sea salt (I used table salt)

2 cloves medium garlic cloves, finely minced

1 ½ tsp rosemary fresh, minced

½ tsp fresh sage (I used dried sage)

½ tsp thyme, fresh (I used dried thyme)

½ tsp black pepper

Preheat oven to 500ºF; warm a baking pan inside oven while preparing potatoes.


In a large bowl, toss potatoes with 1 1/2 teaspoons oil and sea salt until well-coated.

Reduce oven to 425ºF; remove hot pan from oven. Spread potatoes onto pan; roast about 20 to 25 minutes.


Meanwhile, combine garlic, herbs and pepper in same bowl you used for potatoes.


After potatoes have been cooking for 20 to 25 minutes, remove pan from oven; carefully toss potatoes with herb mixture. Return pan to oven; roast until potatoes are crispy outside and soft inside, about 5 to 10 minutes more.

For 3 points, you can have 1/4 cup of potatoes. 

Whole Wheat Pasta Salad

For cookouts, I absolutely love pasta salad.  Pasta salad can be healthy if done right.

For the recipe you will need:

1 Box of Whole Wheat Rotini Pasta

1 Green Pepper

2 Tomatoes

Fat Free Italian Dressing (I use Wishbone)

Parmesan Cheese

Finely chop tomatoes and pepper.

Cook Pasta as directed on the box.

Once pasta is cook, add the pasta to the chopped tomatoes and pepper.  Add Italian Dressing based upon taste.

Then add about three tablespoons of parmesan cheese.

Refrigerate the pasta overnight for best taste.

I do not have an exact point count for this recipe.  But it should be about 4 points for 1 cup.

Green Beans with Caramelized Onions

This recipe is a huge hit in our house.  I love green beans but sometimes I get tired of the same old same old.  These Weight Watcher Green Beans with Caramelized Onions always hits the spot. 

For the recipe you will need:

1 Tsp Olive Oil

1 Tbsp Sugar

16 oz frozen pearl onions (I have not been able to find frozen pearl onions so I use fresh)

16 oz frozen cut green beans (I do not like frozen green beans so I use a can of cut green beans)

½ Tsp of salt

¼ Tsp of Black Pepper

If you use fresh pearl onions, you will need to boil the pearl onions for 3 minutes and remove the skin.

Next heat oil and sugar together in a large skillet over medium-high heat.  Add onion and sauté until tender and golden brown, stirring frequently, about 10 minutes.

Add green beans and cook until crisp-tender, stirring frequently, about 3 minutes.

Remove from heat and add salt and pepper. 

You can have ½ cup of green beans and onions for 1 point.

Au Gratin Potatoes

Did you know you can eat Au Gratin Potatoes while still being healthy?  I didn't realize I could until I had a craving for them then I found the Weight Watchers Au Gratin Potatoes recipe and instantly fell in love.  This recipe is simple and absolutely delicious.  For about a cup of potatoes you are only spending 4 points.

For the recipe you will need:

1 Spray Cooking Spray

1 Tbsp Salted Butter

1 Medium Uncooked Onions, thinly sliced

2 Tbsp all-purpose flour

2 cups fat-free skim milk

2 pounds uncooked Yukon gold potatoes, thinly sliced

1 cup low-fat shredded Cheddar cheese

1 tsp table salt

¼ tsp black pepper

Peel potatoes and thinly slice them.

Preheat over to 375.  Coat a 2 quart covered baking dish with cooking spray.

Melt butter in a large pot over medium heat.  Add onion and cook, stirring occasionally, until onion begins to brown (about 5 minutes).

Stir in flour; add milk slowly, stirring.  

Add potatoes and stir to mix.  Bring to a boil.  (Make sure to continue to stir because the potatoes will stick). 

Stir in ¾ cup of cheese, salt and pepper.  Let the cheese melt. 

Pour the potato mixture into the baking dish and level out surface.  Bake for 1 hour, uncovered.  Cover and bake until potatoes are fork-tender (I baked for 20 minutes). 

Change over temperature to broil.  Sprinkle remaining cheese over potatoes.  Broil 6 inches from heating element until the cheese is golden brown around 1 to 2 minutes. 

Allow to cool for 5 minutes before slicing into 8 pieces. 

These Au Gratin potatoes are healthy but definitely don’t taste like it.  I am sure you could serve this dish to guests and they wouldn’t even know that it was a Weight Watcher recipe.

Herb-Crusted Roast Beef and Vegetables

Every time I try to be healthy, I crave beef.  I grew up on a farm and beef was a huge staple.  So I wanted to find a beef recipe that was healthy but delicious.  So when I discovered the Weight Watcher Herb-Crusted Roast Beef and Vegetables for only eight points I knew I had to try it.

The recipe was easy and delicious.  You will need:

1 cup parsley, leaves
¼ cup chives, coarsely chopped (I used green onions
1 Tbsp rosemary
2 cloves garlic cloves minced
2 Tbsp Dijon Mustard
1 tsp table salt
¼ tsp black pepper
1 – 2 pound boneless eye roast
4 tsp olive oil
2 ½ pounds uncooked red potatoes (I used Russets instead)
2 pounds uncooked zucchini, trimmed and cut into 2-inch pieces (I didn’t use zucchini because I don’t like it)
2 medium uncooked onions, cut into eighths
½ pound uncooked baby carrots (since I didn’t use zucchini I added more carrots)

Preheat the oven to 450 and spray a nonstick pan with cooking spray.  I then trimmed the fat from the beef.

 

 Next mince the parsley, chives, and rosemary together. In a large bowl, combine the herbs with the garlic, mustard, salt, and pepper.

 

Place the beef in the roasting pan. Rub 2 tablespoons of the herb mixture over the top and sides of the beef. 

 

Stir the oil into the remaining herb mixture. Add the potatoes, zucchini, onions, and carrots to the bowl and toss well.

 

Arrange the vegetables in a single layer around the meat in the roasting pan. (If you can’t fit all the vegetables in a single layer, use a separate pan to roast the remainder.)

 

Place the roasting pan in the oven and reduce the oven temperature to 350°F

Roast the meat and vegetables, stirring and turning the vegetables occa­sion­ally, until the vegetables are tender and the beef reaches an internal temperature of 140°F for medium-rare, about 1 hour and 15 minutes. Let stand 10 minutes before slicing. 

I took the vegetables out after an hour of cooking and let the beef cook for about an 1 hour and 5 minutes.  The beef was tender and the veggies were delicious.  For eight points, I ate 4 ounces of the beef and a cup of the potatoes.  The recipe was really filling and definitely helps with my beef craving.  I plan to make these vegetables on their own in the future.