My Recipes
This healthy, flavorful dinner entree can be made with just five ingredients and is sure to earn a 5-star review.
Ingredients:
- 4 (6 oz) salmon fillets
- 2 lemons, juiced
- 2 tbsp chopped fresh dill
- Salt and pepper to taste
- Olive oil for grilling
Instructions:
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Preheat grill to medium-high heat.
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In a small bowl, mix together lemon juice, dill, salt, and pepper.
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Brush salmon fillets with olive oil and season with salt and pepper.
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Grill salmon for 4-5 minutes on each side, or until cooked to desired level of doneness.
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Brush grilled salmon with lemon-dill sauce and serve.
- Serving size: 1 salmon fillet (6 oz)
- Calories: 250
- Fat: 12g
- Carbohydrates: 2g
- Protein: 37g
This delicious, low calorie dinner entree is sure to become a new favorite. The combination of grilled salmon and tangy lemon-dill sauce is a match made in heaven. Plus, with just five simple ingredients, it’s easy to make and won’t break the calorie bank.
Steve's Reduced Calorie Tuna Salad
Ingredients
- 4 4 oz Cans Light Tuna
- 1.5 cup Celery Chopped
- 1.5 cup Yellow Onion (or Red) or red Bell Pepper
- 8 oz Dill Pickle Chopped
- .5 cup Cucumber Diced
- 3 Cloves Fresh Garlic Crushed
- 0.5 cup Best Foods Mayonaise
- 1 tsp Celery Seed
- 1 tsp Black Pepper
- 1 tsp Celery Salt
- 6 wedges Fresh Lemon
Instructions
- Open and drain 4 can's of light tuna and put in mixing bowl4 4 oz Cans Light Tuna
- Dice and chop all the veggies. Add to bowl.1.5 cup Celery Chopped, 1.5 cup Yellow Onion (or Red), 8 oz Dill Pickle Chopped, .5 cup Cucumber Diced, 3 Cloves Fresh Garlic Crushed
- Add mayonnaise and seasonings and stir.0.5 cup Best Foods Mayonaise, 1 tsp Celery Seed, 1 tsp Black Pepper, 1 tsp Celery Salt
- Serve over chopped lettuce or alone with fresh lemon wedge to squeeze over salad6 wedges Fresh Lemon
Steve's Spicy Version Of Weight Watchers Zero Point Soup
Ingredients
- 2 cup Celery - Chopped
- 2 cup Yellow Onion Diced
- 2 lb Baby Carrots (or 1 pound of whole carrots cut into 1/2 inch rounds)
- 1 tbsp Olive Oil
- 1 Garlic Clove (crushed)
- 1 Yellow Bell Pepper
- 1 Green Bell Pepper
- 15 oz Can Diced Tomatoes with Chiles
- 1 Jar Roasted Red Peppers (pureed in a food processor)
- 32 oz Vegetable Stock
- 32 oz Chicken Stock
- 8 oz Green Cabbage - Cut into approximately 1" squares
- 1/2 tbsp Chili Powder (or to taste)
- 1/2 tbsp Salt (or to taste)
- 1/4 tbsp Ground Black Pepper (or to taste)
- 1/4 tbsp Cayenne Pepper
Instructions
- In a large pot heat the olive oil on high... add the onions, celery and carrots. Stir occasionally and cook until onions are translucent (maybe 5 minutes) Then add crushed garlic and diced tomatoes. Add the pureed roasted red peppers. Stir. Add salt and pepper. Add the vegetable stock and chicken stock. Stir and let it come to a boil. Once boiling add the red and green bell peppers and bring to a boil again. Once boiling reduce heat to simmer.
- At this point you should taste the soup and add the Chile powder and Cayenne pepper as desired. Add in small amounts, stir and taste again. You may also want to add more salt. Simmer and check the carrots to see if they are near being done. Once they are close to done add the cabbage... simmer until carrots and cabbage are cooked.
- This makes a LOT of soup... plan ahead for storage containers for the fridge and freezer... I usually eat a bowl (about 2 cups) for lunch and or dinner for several days... and still have more in the freezer. You could certainly half the recipe in which case I would use either the Vegetable Stock or the Chicken Stock.. don't open both and throw the rest away. Just use one of them. Each cup has approximately 68 calories and it's DELICIOUS!
- Feel free to substitute the veggies just stay away from the starchy ones (Potatoes, corn, peas, etc.)
(modified from: The Brew and the Baker)
2 lb dry pinto beans, rinsed
2 bottles Fat Tire Amber Ale 12 oz bottles
1 cup green chile salsa verde
4 Tbsp brown sugar
1/2 small red onion, diced
6 cloves garlic, minced
4 tsp salt
Black pepper
2 tsp chile powder (I used a New Mexican blend)
1 tsp ground cumin
For the Pico De Gallo:
2 hatch chiles roasted, seeded, and chopped*
4 campari tomatoes diced
1/2 small red onion, diced
Juice of 2 limes
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Place the rinsed beans, beer, brown sugar, onion, garlic, salt, pepper, chile powder, cumin, and salsa verde in electric pressure cooker. Add water to cover beans by about 3 inches. Set cooker for high pressure for 20 minutes. While that is cooking make pico de gallo by mixing the ingredients, being careful to not make it too hot and adding salt to taste. Quick release pressure when the 20 minutes is up and open the pressure cooker. Stir beans and add the pico de gallo. Add salt to taste and add more chopped Hatch chilies if you want it spicer. Close pressure cooker and cook for another 20 minutes at high heat.
Makes about 14 cups
No Pressure Cooker?
Buy one 😉 (affiliate link)
Our rating from 1 (yuk!) to 10 (I’m really not cheating?): 8
Serving size: 1 Cup
Our estimated calories per serving: 224
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I took a recipe we had been using for Zuppa Toscana and checked the calories.. it was 327 calorie per cup.. I need at least 3 cups so it was just too high for me to eat that much. I went through the recipe and made changes.. the main changes are the use of Lean Turkey Italian Sausage and fat-free half and half instead of heavy cream… the result is really good… it isn’t quite as creamy, but it’s really good.. I changed the recipe now to whole milk instead of the FF Half and half so that should help… Got it down to 192 calories per cup!
DISCLAIMER: I did not take the photo above. I forgot to take a picture, so for now that is a picture I found that closely resembles the soup. Next time I make it I will replace this picture.
Makes about 18 one cup servings
Ingredients:
1 Yellow onion – Diced
3 Cups Kale – Cut into smaller pieces
2 ½ Pounds Jenno-O Lean Turkey Italian Sausage (I used 1 package Sweet Italian and 1 package Spicey Italian)
3 Pounds Potatoes – Russet – Peeled, cut in half lengthwise then sliced into ¼ inch or less slices (keep in cool water to keep them from turning brown)
7 1/2 Tablespoons Knorr Chicken Flavor Bouillon (Caldo Con Sabor De Pollo)
2 Cups Whole Milk
15 Cups Water
Crushed Red Pepper Flakes (to taste)
Remove casing from sausages and in larger pot brown sausage while smashing to make small pieces. remove sausages to a bowl and in the same pot add onions… cook for about 5 minutes until translucent. Add water mixed with bouillon. Bring to boil. Add sliced potatoes. Bring to boil then reduce heat to simmer for about 30 minutes or until potatoes are soft. return sausage to pot. Add whole milk. Bring to simmer. Add Kale and let cook for 5-10 minutes or until the kale is soft. Add pepper flakes and salt to taste
Each cup has approximately 192 calories and it’s AWESOME!
I have been wanting to try this, but haven’t had the chance… but I figured I would post it anyway. Continue reading
I have a pasta salad recipe that I really enjoy but is very high in fat. So I took it and adjusted it to get a Weight Watchers friendly recipe. Makes 8 (1 cup) servings.
12 oz Box Barilla Tri-Color Rotini
1/2 Cup White Onions – Diced
12 Large Black Olives – Coarse Chopped
6 Large Green Olives – Coarse Chopped
3 Cups Fresh Broccoli – Small Floretes
1/4 Cup Red Bell Pepper – Chopped
14 oz Bottle Bernstein’s Fat Free Cheese & Garlic Italian Dressing
1 oz Parmesan Cheese
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Boil Pasta in water until just tender. Drain and cool.
Steam Broccoli until tender. Dice Onion. Coarse chop olives. Chop Red Bell Pepper.
In large bowl combine Pasta, Onions, Green and Black Olives, Broccoli, Red Bell Pepper & Italian Dressing. Mix well. Using a micro plane grate Parmesan into bowl, stirring occasionally to evenly distribute.
Chill and serve.
Our estimated WW PointsPlus:
Serving size: 1 cup
5 PointsPlus
4 Split Chicken Breasts
6 Garlic cloves
1 Lemon (zest)
4 Sprigs Fresh Rosemary
Salt and Pepper to taste
For glaze:
2 cups water
2 tbl Chicken Broth Powder
2 tbl Soy Sauce
1 Lemon (juice)
2 tbl Corn Starch
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Pre-heal oven to 375°. Lightly spray 9×13 baking dish with cooking spray. Season chicken breasts with salt and pepper and place breast side up in baking dish. Smash garlic cloves and scatter on top of chicken. Place whole sprigs of Rosemary on chicken. Zest the lemon over the chicken. Cover with foil and place in oven. Cook covered for 1 1/2 hours.
In a saucepan over high heat combine water, chicken bouillon and soy sauce and bring to a boil. Add the juice from the lemon. In a small bowl combine corn starch and 4 tbl cold water. Stir to mix. Add corn starch mixture to saucepan and stir while bringing back to a boil. Boil about 1 minute while continuing to stir. remove from heat.
Remove foil over chicken and let brown for 10 minutes. Remove from oven. Remove Rosemary sprigs and garlic cloves. Serve with glaze spooned over the chicken.
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Our rating from 1 (yuk!) to 10 (I’m really not cheating?): 7
Serving size: 1 Split Breast
Our estimated exchanges:
TBD
NOTE: Goes great with rice and/or roasted vegetables. I could also see adding crushed pinapple to the glaze and/or slices to the chicken in the last 10 minutes.
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This recipe is for about 2 servings (see note at bottom of recipe)
1 Small Sweet Potato
1 teaspoon Olive Oil
Ground Cayenne Pepper
Garlic Powder
Sea Salt and Pepper to taste
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Preheat oven to 350°. Peel sweet potato and slice in half across the middle (so you now have 2 pieces half a long as the original sweet potato) and then slice each half into 12 wedges. In a bowl place your sweet potato wedges and add olive oil. Mix to coat the wedges. Add Sea Salt, Pepper, Garlic Powder and Cayenne Pepper… mix well to coat all wedges with spices.
Cover a cookie sheet with parchment paper and spread the wedges into a single layer on the paper.
Bake in oven uncovered for about 20 minutes… turn wedges after 10 minutes and watch that they don’t burn (ovens vary on this) cook until golden brown.
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Our rating from 1 (yuk!) to 10 (I’m really not cheating?): 8
Serving size: 1/2 Sweet Potato
Our estimated exchanges:
3 Starch
1/2 fat
NOTE: The size of Sweet Potatoes varies so much that the exchanges may be way off.. the best way to calculate is 1 starch for 1/3 cup serving. Goes great with a side of Ketchup
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Ever since I was a kid my family always had this Macaroni Salad (and Ham and Swiss on rye sandwiches) every New Years day… so I decided that I could make is a little ‘lighter’ this year and figure out the exchanges… it’s still a little heavy in the fats, but it is very good in moderation… it makes 16 servings so give some away so you don’t eat it all (like I would) Hope you all enjoy!
1 pound bag of dried salad macaroni
1/2 Red Onion – chopped fine (about 1 cup)
6 stalks of celery – chopped fine (about 1 1/2 cups)
8 small sweet pickles – chopped fine (about 1 cup)
2 Eggs
1 1/2 cups lite mayonnaise
2 tsp juice from the jar of sweet pickles
1 1/4 tsp celery seed
1/4 tsp white pepper
1/2 tsp celery salt
salt to taste
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Bring pot of water to boil and add pasta… cook until tender. Drain and rinse in cold water until cool. Drain well. Place pasta in large bowl. Place 2 eggs in pot of water (cool) and place on high heat. Bring to boil. Boil for 10 minutes. Remove from heat, crack shells and run under cold water.
While pasta and eggs are cooking, fine chop onion, celery and sweet pickles.
When pasta is cool add the chopped ingredients and mix. Add White pepper, celery seed and celery salt and mix. Add sweet pickle juice and Lite Mayo and mix. When eggs are cool peel them under running water. Chop into small pieces (just larger than the onion and celery) and mix into salad. Refrigerate overnight. Salt to taste when serving
Makes 16 servings (1/2 cup each)
Our estimated exchanges:
Serving size: 1/2 cup
1/2 Starch
1/16 Vegetable
1 1/2 Fat
1/8 Protein
1/4 Extra