I’ll guiltily admit that a good broccoli salad is pretty hard for me to resist. But what’s so bad about a broccoli salad, you say? I mean, if the main ingredient is broccoli, how bad can that be?
Well, the problem isn’t the broccoli. The dressing is the troublemaker here.
Most traditional broccoli salad recipes use a mayo based dressing filled with way too much sugar. This can turn even the lightest, healthiest broccoli salad into a Weight Watchers sabotage instigator in seconds.
Cauliflower is basically the new substitute for flour-based or high-starch carbs. You’ve seen it riced. You’ve seen it in pizza crusts, bread, muffins, and breadsticks. It’s everywhere. And for good reason.
Everyone is onboard the Cauliflower Express right now, and I can’t say that I blame them. Cauliflower has been a serious game changer for those who want to eat delicious foods, but need to keep those carbs and/or avoid grains.
And today’s recipe for Roasted Cauliflower Hummus recipe is about to knock your cauliflower-lovin’ socks off!
Taco lovers…today I’ve got a game changing recipe for you that I hope will make you happier than a bird with a french fry!
I’ve recently discovered Jicama Tortillas, and you guys, they have literally changed my life.
I LOVE me some tacos, but traditional tortilla shells can use up a lot more calories than I’m willing to spend. So I was ecstatic to give these jicama tortillas a try and see if they would make a good alternative to corn or flour tortillas.
If you love cauliflower rice, then today’s recipe is going to make you super excited!
I’m sharing a wonderfully quick and easy low carb side dish recipe for Cauliflower Rice with Sumac. It takes just minutes to throw together, which is perfect for when you need a side dish STAT, and has such beautiful, bold flavors.
Usually referred to as Kefta, Moroccan meatballs are traditionally cooked in a tagine, but since that is one more cooking tool I just cannot squeeze into my already overstuffed kitchen, I’ve found that using my Instant Pot or Slow Cooker gets the job done just as well.
And you won’t believe how wonderful they turn out! These Moroccan Meatballs are super tender, juicy, and wonderfully seasoned with Moroccan spices and fresh herbs. They are simmered in a delicious, rich tomato sauce that is so good, that everyone will want seconds!
I’ve had the idea for this Tuna and Garbanzo Bean Salad for quite a while now, and my ideas have finally come to fruition! In a quest for a quick, easy, delicious, satisfying, and healthy tuna salad, I created one seriously amazing dish.
Raise your hand if you went a little overboard this holiday weekend and ate or drank more than you should have. Yep. Me too. Guilty as charged.
But don’t worry – today, I’ve got a fantastic recipe for helping you get back on track this week and to help get you prepared!
My Crock Pot Salsa Chicken recipe is what is going to save me this week. And it can be a big help to you too!
One of the best things about living in California is the access to amazing Mexican food. From a “Mom and Pop” hole in the wall, to upscale gourmet, there is definitely no shortage of Mexican restaurants here. And the endless option of fresh, delicious and unique foods they provide make it pretty darn hard not to fall in love with Mexican food. And I have no shame in admitting that I am head over heels!
One Mexican side dish recipe that almost ALWAYS makes it onto my plate is refried beans.
By now, if you’re active on social media, and follow along in Weight Watchers communities, you’ve most likely heard about the infamous 2 Ingredient Bagel Recipe. It’s all over the Internet, Instagram, Twitter, and Facebook. Basically, there’s a recipe using just 2 ingredients to make a delicious, low calorie dough that is being used for bagels, pizza, breadsticks, rolls, naan, pretzel bites and SO. MUCH. MORE.
There is just something about the flavor combination of butter, wine, and garlic that blows my mind every time I have it. The salty, creamy butter with the bold garlic is balanced out by the acidity of crisp white wine, and it is nothing short of heavenly.
Those flavors all come together in this beautiful Chicken and Mushrooms with Garlic Wine Sauce Recipe. A dish that is elegant and sophisticated enough for a dinner party, but easy enough for a quick weeknight dinner recipe.
Ever have those times where you really want some sliced onion on your salad or sandwich, but you don’t want to cut into a whole, fresh onion just to get a few rings? Well then, today’s Easy Pickled Onions Recipe is about to make you super excited.
Pickled onions give you all the flavor of raw onions, but with an added zing that comes from the pickling process. They are very simple and easy, and take just a few minutes to make.
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 and is 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 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 its 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 cold 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, particularly 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 clean up. 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 Instant Pot Recipes like a mad woman.
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 an ear of 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.