This is a delicious and fresh topping to fish. I used it on some BBQ’d salmon and it was delicious. I even ate the leftovers on some toast – does that make me a millennial with Avocado Toast? Now I know why they love it! Served with fist: 3 weight watcher poings
1/2 avocado, cut into small chunks
1 tomato, cut into small chunks
1/4 red onion, minced
1 T. fresh cilantro, chopped
1 T. olive oil
1 T. lime juice
Salt and pepper
Combine all ingredients and serve!
Sometimes just a plain sauce is all that’s need on spaghetti. This has a lot of weight watcher points – 17, but if it’s combined with some 0 point alternatives for lunch or dinner, it’s OK!
1 lb. dry spaghetti
3 T. butter
1 T. olive oil
1 lb. cremini mushrooms, cleaned and slice
6 cloves garlic
1/2 c. Pecorino cheese, grated
2 T. parsley, chopped
Cook the pasta. Reserve 3/4 c. of the pasta water.
Meanwhile, heat 1 T. butter and oil in a large pan. Add the mushrooms, season with salt and pepper, and sauté until browned and tender. Add the garlic and remaining butter and sauté for a little bit longer.
Add the cooked spaghetti to the mushroom pan, the reserved pasta water, and 1/2 c. cheese. Cook and toss until the water has evaporated. Add the parsley and toss again. Serve immediately and add more cheese if desired.
Tasty and 0 weight watcher points! Even better! Serves 4.
1 lb. raw shrimp
1 lb. asparagus, cut into 2″ strips
Crushed red pepper
1 t. minced garlic
1 t. minced ginger
1 T. soy sauce
2 T. lemon juice
Heat a large frying pan. Add some olive oil. Cook the shrimp with some salt and the red pepper flakes. Cook until the shrimp is pink. Remove them from the pan and set aside.
In the same pan, heat 2 T. olive oil. Add the asparagus, the ginger, and the garlic. Season with some salt. Cook until the asparagus is tender crisp.
Return the shrimp to the pan. Add the soy sauce. Stir until everything is heated through. Just before the dish is ready, add the lemon juice.
Really good but be really careful not to overcook the pork chops!
10 Weight Watchers Smart Points
Ingredients: (Serves 4)
4 boneless center cut loin pork chops (about 3/4 inch thick)
1 c. thinly sliced shallots (about 2 shallots)
2 T. butter
1/2 c. vermouth
1/4 c. chicken broth
2 T. capers, rinsed
Season the pork chops with salt and pepper. Heat oil in a large skillet. Add the pork chops and cook until browned on both sides. Cook until the chops register 145. Remove from pan and keep warm.
Add the shallots and 1 T. butter to the skillet. Cook until the shallots and soft and golden.
Add the vermouth and bring to a boil. Cook until reduced by half. Add the chicken broth and capers. Bring to a boil and cook for about 3 minutes. Add the parsley and remaining 1 T. butter and stir until the butter has melted. Serve over the pork chops.
10 Smart Points
This was really tasty.
1 Weight Watchers Freestyle Points (4 servings)
If you add 1/4 c Basmati Rice, add 5 Freestyle Points
1 T. olive oil
1 lb. uncooked shrimp
4 t. minced garlic
1/2 t. red pepper flakes
1 c. marinara sauce
1/2 c. fresh basil, chopped
Heat 1 t. oil in a pan. Add the shrimp, 1 t. garlic and some salt. Saute until the shrimp are just cooked through. Remove to a plate.
Heat 1 t. oil in the same skillet. Add the remaining garlic and red pepper flakes until fragrant. Add the tomato sauce and simmer for about 10 minutes.
Return the shrimp back to the pan and warm through. Add the basil. Top with 1 t. olive oil before serving.
This was pretty good – and a different take on Cacciatore using pork instead.
5 Weight Watcher Freestyle Points (4 servings)
12 oz. pork tenderloin, cut into chunks
3 small Yukon gold potatoes, peeled and cut into chunks
1 medium onion, thinly sliced
1 bell pepper, cut into chunks
8 oz. cremini mushrooms, sliced or quartered
1 c. marinara sauce
Rosemary to taste
Coat a pan with cooking spray. Sprinkle the pork with salt and pepper. Cook the pork until browned. Remove to a plate.
Add more cooking spray. Add the potatoes, onions, and 1/2 cup water. Cook, scraping up the bottom of the pan. Cover and cook for 5 minutes. Add the peppers, mushrooms, and rosemary. Season with salt and pepper. Saute until the vegetables are browned. Add more water if they start of stick. Cook for about 7 minutes.
Stir in the marinara sauce, pork, and 1/4 water. Bring to a simmer. Cover, reduce the heat, and cook until the vegetables are tender and the pork is cooked through (about 7 minutes).
This is absolutely delicious.
1 Weight Watchers Freestyle Points (6 servings)
2 c. fresh blueberries
2 T. sugar
2 T. water
1/2 t. lemon zezt
1/2 t. fresh lemon juice
Pinch of salt
3 c. fat free Greek Yogurt
Place blueberries, sugar and water in a saucepan. Bring to a simmer. Reduce heat and simmer, stirring occasionally, until most of the berries burst and cook down into a purple sauce (about 5-7 min).
Remove sauce from heat and stir in lemon zest, lemon juice and salt. Place in a refrigerator until need.
To serve, warm it up. Serving size is 1/4 c. sauce and 1/2 c yogurt.