Grilled Vegetable Salad

Grilled Vegetable Salad

Grilled Vegetable Salad


Serves: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy
Comments: These vegetables are easy to grill and make into a beautiful salad. For gluten free, make sure you choose a gluten free salad dressing or make your own.

Ingredients:

2 peppers, bell, red, yellow, or green, quartered
1 zucchini, sliced lengthwise
1 onion, red, quartered
1/2 eggplant, sliced
1 large Portabella mushroom, sliced in half
4 cups spinach, fresh baby
8 kalamata olives
1/2 cup salad dressing, vinaigrette or Italian, lowfat, gluten free
1/4 cup cheese, feta, reduced fat such as Athens

Preparation: Heat indoor or outdoor grill to medium heat. Place 1/4 cup Italian dressing into a large bowl. Reserve remaining dressing. Add prepared vegetables to bowl and toss to coat all vegetables. Add peppers and mushroom to grill and cook approx. 10 minutes before adding onion, zucchini and eggplant. Turn vegetables as necessary. Continue to grill an additional 5 to 10 minutes depending upon desired doneness. Remove vegetables from grill and add to serving plate on top of the spinach. Add remaining dressing to salad and top with feta cheese and olives.

Nutrition: Per Serving About: 130 calories, 5 g fat, 1 g saturated fat, 6 g protein, 18 g carbohydrates, 6 g dietary fiber, 550 mg sodium; WW Points Plus value 3

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Cherry Tomato and Basil Salad

Cherry Tomato and Basil Salad

Cherry Tomato and Basil Salad


Serves: 4
Prep Time: 10 minutes
Cooking Time: none
Difficulty: Easy
Comments: This is a fresh and delicious salad you can enjoy year round. Tomatoes, garlic and basil are full of vitamins and antioxidants.
Ingredients

3 cups tomatoes, grape or cherry
1/2 cup basil, fresh, chopped
1 tablespoon olive oil
1 tablespoon vinegar, balsamic
1 teaspoon garlic, bottled minced
1 teaspoon Dijon mustard
1 tablespoon shallots, finely chopped

Preparation: Quarter tomatoes and place in a medium bowl. Add remaining ingredients and mix gently. Allow salad to sit for 15 minutes for flavors to combine before serving.

Nutrition: Per Serving About: 60 calories, 3.5 g fat, 0 g saturated fat, 0 g trans fat, 1 g protein, 6 g carbohydrates, 1 g dietary fiber, 35 mg sodium; WW Points Plus Value 2

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Spicy Egg Salad

Spicy Egg Salad

Spicy Egg Salad


Serves: 4
Prep Time: 5 minutes
Cooking Time: 12 minutes
Difficulty: Easy
Comments: Great low carb and low calorie lunch!

Ingredients:

4 egg(s), large, hardboiled
6 egg(s), large, hard boiled, use whites only
2 stalks celery, chopped
1/4 onion(s), medium, minced
1/2 cup mayonnaise, light or reduced fat
3 tablespoons salsa
pepper, black
1 head lettuce, butter or large green leafy

Preparation: To hard boil the eggs, place eggs in sauce pan, pour in just enough water to cover the eggs and bring to a boil. As soon as the water boils, remove the pan from burner, cover tightly and let sit in water for 17 minutes (20 minutes for X-large eggs and 15 minutes for medium eggs). Drain and cool with ice water. Peel and chop the eggs, discarding 6 of the yolks for another use. In a medium bowl, mix the eggs, celery, onions, pepper, mayonnaise, and salsa (reserve some for garnish). Arrange lettuce leaves on plates and spoon the egg salad on top. Top with a dollop of salsa and cracked black pepper.

Nutrition: Per Serving About: 200 calories, 15 g fat, 3 g saturated fat, 0 g trans fat, 12 g protein, 6 g carbohydrates, 1 g dietary fiber, 370 mg sodium; WW Points Plus value 6

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The Wedge Salad

The Wedge Salad

The Wedge Salad


Serves: 4
Prep Time: 10 minutes
Cooking Time: 5 minutes
Difficulty: Easy
Comments: An old time favorite! For gluten free,make sure you choose a salad dressing that is gluten free.
Ingredients:

1 head lettuce, iceberg
4 slices bacon, center cut, low sodium, browned and crumbled
1/3 cup cheese, blue, crumbled
2 tomato(es), large, chopped
1/4 onion(s), red, chopped
1/3 cup salad dressing, blue cheese, low calorie, gluten free, or ranch

Preparation: Remove core from lettuce. Cut into 4 large wedges or thick slices and chill. Serve on individual plates with crumbled bacon, chopped tomatoes, blue cheese, chopped onions and dressing on top.

Nutrition: Per Serving About: 140 calories, 8 g fat, 4 g saturated fat, 8 g protein, 11 g carbohydrates, 3 g dietary fiber, 500 mg sodium; WW Points Plus value 4

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Caesar Salad w/ Grilled Shrimp

Caesar Salad w Grilled Shrimp

Caesar Salad w Grilled Shrimp


Serves: 4
Prep Time: 10 minutes
Cooking Time: 5 minutes
Difficulty: Easy

Comments: This is a quick and simple version that is lower in calories and fat. We like using low fat creamy Caesar dressing such as Ken’s Steakhouse brand, but you can use any favorite. Eliminate the croutons for lower carbs and calories.

Ingredients:

2 teaspoons olive oil
1 pound shrimp, raw (medium or large), shelled, deveined and tails removed
10 ounces lettuce, romaine, roughly chopped
1 ounce croutons, fat free, or any favorite (eliminate for lower carbs)
1/4 cup parmesan cheese, shredded, light
1/3 cup salad dressing, Creamy Caesar, Low Fat, Such as Ken’s Steakhouse

Preparation:
Heat olive oil in a large skillet over medium heat. Pat shrimp dry with paper towels and place shrimp in skillet in a single layer. Cook for 1 to 2 minutes on each side until opaque, careful not to over cook. Remove shrimp and place in a bowl. Place all ingredients in a large salad bowl and toss before serving.

Nutrition: Per Serving About: 230 calories, 7 g fat, 1.5 g saturated fat, 0 g trans fat, 27 g protein, 12 g carbohydrates, 2 g dietary fiber, 550 mg sodium; WW Points plus value 5

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Slow Cooker Thyme Chicken Salad

Slow Cooker Thyme Chicken Salad

Slow Cooker Thyme Chicken Salad


Serves: 6
Prep Time: 20 minutes
Cooking Time: 10
Difficulty: Easy

Comments: This makes a great main dish for lunch or dinner. Toss the salad before serving. You can top with crumbled tortilla chips if you like.
Ingredients

1 head, large lettuce, romaine, chopped

1 pound chicken breast, boneless and skinless
1 avocado, Haas or any, sliced thinly into 16 slices
1 cup black beans,, rinsed and drained
3 ounces olives, black, pitted 6 ounces dry weight, drained and sliced
1 tomato, medium, diced
1 cup cheese, cheddar, low fat, Shredded
1/2 cup corn, frozen white kernels, or fresh, thawed
1/3 cup ranch dressing, light or reduced fat
1/4 cup salsa, red
2 teaspoons olive oil
1/8 onion, red, thinly sliced

Preparation: Dressing: In a small bowl, mix the ranch dressing and the salsa and refrigerate until ready to serve. Salad: cut the chicken into 1/2 inch cubes and season with salt, pepper, garlic powder and cumin. Heat a medium sized skillet over medium heat. Add olive oil. Add cubed chicken and cook for approximately 2 to 3 minutes on each side until lightly brown and cooked through. Remove the chicken from the pan with a slotted spoon. Allow to cool for about 10 minutes. In a large salad bowl, combine the following: lettuce, black beans, black olives, and red onion. Rinse the corn in a colander under cold water. Drain well and pat with a paper towel. Add to salad. Add tomato, avocado, and chicken. Pour dressing over salad and toss. Top with Grated cheese.

Nutrition: Per Serving: 300 calories, 14 g fat, 2.5 g saturated fat, 24 g protein, 18 g carbohydrates,6 g dietary fiber, 610 mg sodium; WW Points Plus value 7

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Southwest Chicken Salad

Southwest Chicken Salad

Southwest Chicken Salad


Serves: 6
Prep Time: 20 minutes
Cooking Time: 10
Difficulty: Easy

Comments: This makes a great main dish for lunch or dinner. Toss the salad before serving. You can top with crumbled tortilla chips if you like.
Ingredients

1 head, large lettuce, romaine, chopped
1 pound chicken breast, boneless and skinless
1 avocado, Haas or any, sliced thinly into 16 slices
1 cup black beans,, rinsed and drained
3 ounces olives, black, pitted 6 ounces dry weight, drained and sliced
1 tomato, medium, diced
1 cup cheese, cheddar, low fat, Shredded
1/2 cup corn, frozen white kernels, or fresh, thawed
1/3 cup ranch dressing, light or reduced fat
1/4 cup salsa, red
2 teaspoons olive oil
1/8 onion, red, thinly sliced

Preparation: Dressing: In a small bowl, mix the ranch dressing and the salsa and refrigerate until ready to serve. Salad: cut the chicken into 1/2 inch cubes and season with salt, pepper, garlic powder and cumin. Heat a medium sized skillet over medium heat. Add olive oil. Add cubed chicken and cook for approximately 2 to 3 minutes on each side until lightly brown and cooked through. Remove the chicken from the pan with a slotted spoon. Allow to cool for about 10 minutes. In a large salad bowl, combine the following: lettuce, black beans, black olives, and red onion. Rinse the corn in a colander under cold water. Drain well and pat with a paper towel. Add to salad. Add tomato, avocado, and chicken. Pour dressing over salad and toss. Top with Grated cheese.

Nutrition: Per Serving: 300 calories, 14 g fat, 2.5 g saturated fat, 24 g protein, 18 g carbohydrates,6 g dietary fiber, 610 mg sodium; WW Points Plus value 7

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Egg White Salad Lettuce Cups

Egg White Salad

Egg White Salad over Lettuce Leaves

This is one of my favorite lunches. Sometimes I make the egg salad (mostly egg whites) and serve it as a dip with veggies!

Serves: 4
Prep Time: 5 minutes
Cooking Time: 12 minutes
Difficulty: Easy
Comments: This makes a great low calorie and low carb lunch! or try a half serving with veggie dippers as a snack. For gluten free, make sure to use a gluten free mayonnaise.

Ingredients:

4 eggs, large, hard boiled
6 eggs, large, hard boiled, use whites only
2 stalks celery, diced
1/4 onion, medium, diced
1/2 cup mayonnaise, light or reduced fat, and Gluten Free
1 tablespoon Dijon mustard
pepper, black, ground
2 green onions , chopped
1 head lettuce, butter or large green leafy
Preparation

To hard boil the eggs, place eggs in sauce pan, pour in just enough water to cover the eggs and bring to a boil. As soon as the water boils, remove the pan from burner, cover tightly and let sit in water for 17 minutes (20 minutes for X-large eggs and 15 minutes for medium eggs). Drain and cool with ice water. Peel and chop the eggs, discarding 6 of the yolks for another use. In a medium bowl, mix the eggs, celery, onions, pepper, mayonnaise, and Dijon. Arrange lettuce leaves on plates and spoon the egg salad on top. Top with chopped green onions and cracked black pepper.
Nutrition

Per Serving About: 200 calories, 15 g fat, 3 g saturated fat, 0 g trans fat, 12 g protein, 7 g carbohydrates, 1 g dietary fiber, 460 mg sodium; WW Points Plus value 6

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Roast Beef Lettuce Cups

Roast Beef Lettuce Cups

Roast Beef Lettuce Cups

Serves: 4
Prep Time: 5 minutes
Cooking Time: none
Difficulty: Easy
Comments:Simple and delicious lunch or snack. We use a horseradish dressing but low calorie ranch or other favorite is fine.

Ingredients:
8 lettuce, romaine, leaves
8 ounc(es) roast beef, lean, thinly sliced
1 cup tomato(es), grape or cherry, quartered
1/4 onion(s), red, chopped
2 tablespoons mayonnaise, light or reduced fat
2 tablespoons sour cream, low fat or light
2 teaspoons horseradish, prepared

Preparation:

To make horseradish sauce: Mix sour cream, mayonnaise and horseradish in a small bowl and set aside. Place lettuce leaves on a platter. Top with sliced roast beef, chopped onions and tomatoes and drizzle with dressing.

Nutrition: Per Serving About: 120 calories, 5 g fat, 1.5 g saturated fat, 0 g trans fat, 13 g protein, 5 g carbohydrates, 3 g dietary fiber, 380 mg sodium;WW Points Plus value 3

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Curry Chicken Lettuce Wraps

Curry Chicken Lettuce Wraps

Curry Chicken Lettuce Wraps

Save this recipe for your Thanksgiving leftovers and use your leftover turkey instead of chicken!

Serves: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Difficulty: Easy

Comments: These lettuce wraps are best served chilled. For our gluten free friends, make sure you use a gluten free mayonnaise.

Ingredients:
1 pound chicken breast, boneless and skinless
3 tablespoons mayonnaise, light or reduced fat, and Gluten Free if desired
3 tablespoons yogurt, low fat plain
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper, black, ground
2 stalks celery, diced
1/4 onion, red, chopped
1 cup grapes, seedless, halved
1/3 cup cashews, raw, toasted and chopped
8 leaves lettuce, butter or large green leafy

Preparation:

Cut chicken breasts into 1 inch thick strips. Place 3 cups water in a medium saucepan. Add chicken and bring to a boil. Lower heat and simmer for 12 to 15 minutes or until chicken is fully cooked. Remove chicken and place on a plate to cool. Meanwhile, place remaining ingredients except for lettuce leaves in a large bowl and mix. Cut chicken into small pieces and add to the bowl. Mix well. Scoop chicken salad onto lettuce leaves and serve.

Nutrition:

Per Serving About: 260 calories, 12 g fat, 2.5 g saturated fat, 0 g trans fat, 27 g protein, 11 g carbohydrates, 1 g dietary fiber, 460 mg sodium; WW Points Plus value 7

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