Category Archives: recipes

turkey pastrami and pasta salad

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Ingredients

  • 3/4 lb turkey pastrami, cut into 1/2 inch cubes
  • 8 oz rotini, cooked and drained
  • 2 medium carrots, chopped (I don’t like them chopped, so I shaved them)
  • 1/2 c chopped onion (I fear raw onion in salads, so I use green onions)
  • 1/2 c chopped celery (I slice it super thin)
  • 4 oz can olives, drained and sliced (do yourself a favor, go for pre-sliced)
  • 14 oz can artichoke hearts, quartered (again, pre-quartered=much faster and easier)
  • 2 Tbsp olive oil
  • 4 Tbsp white wine vinegar (I have really good vinegar…it’s totally worth it)
  • 1/2 tsp minced garlic (suck it up and do it right)
  • 1/2 tsp salt (when using salt in salads, it pays to use something other than table salt…I love Ile de Re)
  • 1/2 tsp pepper (go for the freshly ground…I like a little kick, so I went for white)

Instructions

  • They were a bit extensive…I just threw it all together and I have to say it’s pretty good. Oh, and the recipe called for lettuce leaves so you can serve it on those…to me that’s just a pain. If I were going for presentation, I might consider it.

WW Nutritional Information

  • Six servings
  • 1 tsp of olive oil per serving
  • 6-7 points per serving

yummy curry salad

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Lunch Group is back in action after a three week hiatus. (Robyn, aren’t you excited?) So, here’s my latest. Dianne made it over the summer, but I loved it so much, I wanted it again. (I’m a little behind on postings, but I’ll catch up with the Weight Watchers update-not good-and running). In the meantime, enjoy a great salad. Oh, and the recipe is for two servings…what you see above is a triple batch.

Ingredients

  • 6 oz chicken breasts, cooked and cubed (you can also a 6 oz can of chicken)
  • ½ cup celery, diced (I sliced it super thin…I’m not a huge celery fan, but I really like it in this salad)
  • ½ cup chopped green onion
  • ½ c diced green pepper (I went a little easier on the peppers…Dianne forgot to put them in hers and I loved it, so I didn’t want to over power the salad)
  • 4 T water chestnuts (I don’t love these either, but they are delicious in this salad)
  • 1 c red or green grapes (I chose red for color)
  • ½ tsp curry powder
  • 4 T fat-free mayonnaise
  • ½ c plain non-fat yogurt
  • 1 T lemon juice
  • 1 c cooked rice or shell pasta (I am a huge brown rice fan, so that’s what I used).
  • ½ t sweetener (I forgot this, but it was fine)

Other recommended seasonings, to taste (didn’t use any):

  • 1 t Nice N Spicy or Mrs. Dash
  • ½ t Lemon Pepper
  • ½ t salt
  • ¼ Dill

Mix all ingredients together and adjust seasonings to taste. Salad should be refrigerated 2-3 hours before serving to combine flavors.

Makes 2 servings.
5 points per serving

fajita salad with creamy cilantro-lime sauce

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I modified the recipe slightly. For the original recipe, click here. And, while the picture may not be the best, I promise you the salad is delicious. The list of ingredients is what I used, although you could really using anything in the “taco salad acceptable” realm (I think avocados would be excellent on this). Seriously, it’s the sauce that makes the salad and it’s 100% fat-free. This is my new favorite.

Ingredients:

Salad:

  • 1 Tbsp olive oil
  • 2 Tbsp taco seasoning (my simplification of the five ingredients in the original)
  • 1 pound skinned, boned chicken breast — cut into thin strips
  • Cooking spray
  • 6 c shredded romaine lettuce
  • 1 c sliced red onion – separated into rings
  • 1/2 c shredded reduced-fat Monterey Jack cheese
  • 1 (15-ounce) can black beans – rinsed and drained
  • 1 c grape tomatoes, halved

Creamy Cilantro-Lime Sauce:

  • 1/2 c fat-free sour cream
  • 1/2 c fat-free mayonnaise
  • 1/3 cup skim milk
  • 3 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon balsamic vinegar
  • 2 large garlic cloves — minced

Directions:

Combine olive oil and taco seasoning in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; sauté 8 minutes or until chicken is done. Set aside.

Divide lettuce and next 5 ingredients (lettuce through tomato) among bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.

To make Creamy Cilantro-Lime Sauce: Combine all ingredients in a small food processor (the original said to whisk it, but when using fat-free ingredii, I’ve found the food processor works much better to get that cream consistency). Cover sauce, and chill.

I didn’t calculate points, but my guess is about 5, with the chicken and the sauce.

for breakfast – lemon-poppy seed scones

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I love lemon-poppy seed anything, but scones are my favorites. I had a great recipe for them back in the day that disappeared in one of many moves, I’m sure, but I found this one on-line and I have to say it’s pretty good. I did make a simple glaze, which wasn’t part of the recipe, using a little lemon juice and powdered sugar. The glaze is totally optional and might actually be better using milk, rather than lemon juice…but I like things pretty lemony. Also, as you will see, the recipe intends you to use a food processor. I don’t currently own one, so I made them by hand and it worked just fine.

Ingredients

  • 3 c all purpose flour
  • 1 c plus 1 Tbsp sugar
  • 3 Tbsp poppy seeds
  • 1 Tbsp baking powder
  • 2 tsp grated lemon peel
  • 1 tsp salt
  • 10 Tbsp (1 1/4 sticks) chilled unsalted butter, cut into small pieces
  • 1 large egg
  • 2 Tbsp fresh lemon juice
  • 1/3 c (or more) whole milk

Preparation

Preheat oven to 375°F. Position rack in top third of oven.
Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.

Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight at room temperature.)

vietnamese chicken salad

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It has recently come to my attention that I am not very good at reading all the way through a recipe before making it (and that, even if I do, I sometimes glaze over important steps), thereby making mistakes along the way. Case in point, this recipe tells you to poach, cool and shred the chicken. I, however, cooked it on a grill pan.

So, I am telling you now, if you are going to make this recipe, read all the way through it. The chicken doesn’t go onto the salad until after the dressing, and the peanuts go on last of all.

Salad

  • 5 c sliced green cabbage
  • 1 c julienned carrots
  • 1/2 c shredded red onion
  • 1/4 c fresh mint chopped
  • 1/4 c cilantro chopped
  • 1 lb chicken breast, poached, cooled and shredded
  • 1/2 c roasted peanuts, chopped

Dressing

  • 6 Tbsp fresh lime juice (must be fresh)
  • 1/4 c fish sauce
  • 1 tsp sugar
  • 1 tsp Asian chili sauce

Combine cabbage, carrots, onion, mint and cilantro. Add dressing. Add chicken. Let stand for 10 minutes. Add peanuts to top.

Yields 6 servings: 5 points each