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POINTS® Value: 6 Servings:  4 Preparation Time:  15 min Cooking Time:  9 min Level of Difficulty:  Easy

Cheese, fruit and nuts are a classic trio. Here they team up — along with bacon — for a superb main course salad.

Ingredients

• 1 sprays olive oil cooking spray
• 4 slice uncooked turkey bacon
• 2 slice mixed-grain bread, cut into 1/2-inch cubes
• 1/3 cup chopped walnuts, coarsely
• 9 oz spinach, baby leaves
• 2 large head endive, Belgian, sliced crosswise 1/2-inch thick (about 3 cups)
• 4 oz low-fat cheddar or colby cheese, cut into thin wedges
• 1 large apple(s), McIntosh, cut into thin wedges
• 6 Tbsp low-fat vinaigrette, balsamic-variety

Instructions

• Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add bacon and cook as package directs until crisp, about 4 minutes; remove bacon to a paper towel. Let bacon drain briefly then crumble into bite-size pieces; transfer to a large bowl.
• Add bread cubes to same skillet. Cook over medium heat, tossing often, until slightly golden and crisp, about 3 minutes; remove to a plate and set aside. Add walnuts to skillet; cook, tossing often until lightly toasted, about 2 minutes. Transfer walnuts to bowl with bacon.
• Add spinach, endive, cheese, apple and dressing to bowl; toss to mix and coat.
• Put about 4 cups of salad mixture on each of 4 plates. Sprinkle each serving with about 3 tablespoons of homemade croutons.

Notes

• We opted for walnuts and McIntosh apples but feel free to use almonds and any type of apple you prefer. The turkey bacon lends a delicious smoky flavor to this meal but if you want to make this salad vegetarian, use meatless bacon instead (could affect POINTS values).

1 bag baby spinach
8 oz sliced strawberries
1/4 red onion,sliced
1/4 c sliced almonds
optional 1/2 cucumber

Divine Dressing: 1/3 c splenda or sugar
Juice of one lemon
1 tsp. poppy seeds
2 tbs. white wine vinegar
1 tbs. veggie or olive oil

Ingredients
2 teaspoons canola oil
1 clove garlic, minced
1 1/2 cups corn kernels (from 3 ears)
1 large ripe mango (about 1 pound), peeled and diced
1 15-ounce or 19-ounce can black beans, rinsed
1/2 cup chopped red onion
1/2 cup diced red bell pepper
3 tablespoons lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped
1 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin, and salt.

Nutrition Information (per half-cup serving): 125 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 26 g carbohydrate; 4 g protein; 4 g fiber; 245 mg sodium; 223 mg potassium.

Nutrition bonus: vitamin C (70% daily value), fiber (18% daily value).

*Recipe reprinted with permission from EatingWell.

In a large bowl, combine dressing, mayonnaise, blue cheese, hot sauce and
paprika. Add chicken, celery, onion and macaroni. Mix well to combine. Stir in
tomatoes.

Cover and refrigerate at least 30 minutes. Gently stir again before serving.

1 lb red potatoes cut in 1 1/2 inch cubes
1 lb. sweet potatoes cut in the same size
4 tsp. oive oil
2 onions finely chopped
6 T ff mayo
3 T chopped cilantro
1/2 t salt
1/2 t cumin
1/8 t cayenne pepper
1 t grated lemon zest
1/4 tsp coriander (i didn’t have this)

Heat oven to 425. Spray large lipped pan with pam. Combine potatoes with 2 t olive oil in large bowl–arrange in single layer in pan. Roast, tossing accoasionally until well-browned and tender…about 35-40 min.
Transfer to large bowl. Heat remaining 2 t. oil in non-stick skillet over medium heat. Add onions and cook stirring occasionally until golden and tender–12-15 min. Transfer to bowl with potatoes. Combine mayo, cilantro, lemon zest, and other spices in small bowl. Add to potato mixture and mix well. Serve warm or at room temperature–both work well!

The WW leaders were bragging about this one for good reason. My entire family loved it. It is filling and healthy and has an unusual Texas flavor. ENJOY!

1 8oz package cole slaw mix
¾/ cup fat-free mayonnaise
3 teaspoons splenda
1 dash cayenne pepper
Garlic powder
Celery seeds
Salt and pepper

Mix all ingredients together and serve.

Serves 4
Points value 0

In a large bowl, combine the chicken, lime juice, mango/papaya, celery, and scallions.

In a small bowl, whisk together the yogurt, mayonnaise, spices, salt, and pepper to taste. Add to the chicken mixture, and toss. Arrange a mound of chicken on top of the lettuce. Garnish each portion with chopped cashews, if using.

Serves 6

– Joan Lunden’s Healthy Cooking

Serving size 1 1/3 cups.

For the dressing:
2 limes, juiced
1/4 cup red wine vinegar
1 teaspoon salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil
For the salad:
1 small head green cabbage, trimmed, cored, and shredded
1/2 small head red cabbage, trimmed, cored, and shredded
1 (15-ounce) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped
1 bunch scallions, washed, dried, and thinly sliced into rounds
Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.

8 Servings

WW Recipe Review Board
Courtesy of BHODGES 2

2 lbs. potatoes, boiled, cooled, and cubed
1 c. celery, chopped
2 hard-boiled eggs, chopped
½ c. green onions
1/2 c. FF mayo
1 c. FF plain yogurt
1 T. vinegar
1 T. mustard
Salt and pepper to taste
¼ c. green onions

Boil potatoes, cool slightly and cut into cubes.

Mix mayo, yogurt, vinegar, mustard, salt and pepper in a bowl.

Add potatoes, celery and onion; toss. Stir in eggs.

Cover and refrigerate at least 4 hours to blend flavors and chill.

6-8 servings

1 head lettuce
6-8 hard-boiled eggs
1 bunch green onions, chopped
1/2 c. celery, chopped
1/2 c. green peppers, chopped
1 (10 oz.) pkg. frozen peas, thawed
4 oz. RF shredded cheese

DRESSING

1 c. FF mayo
1 c. FF sour cream
1 (7/8 oz.) pkg. Hidden Valley ranch dressing mix

Tear lettuce into a large glass bowl.

Layer all salad ingredients in order given (start with eggs).

Prepare dressing and spread over top of salad, covering completly all the way to edges to seal salad.

Sprinkle shredded cheese over dressing.

Cover with plastic wrap and refrigerate until serving.

For a filling and fresh lunch, combine mango, turkey, and spinach!

INGREDIENTS
1/4 cup plain non-fat yogurt
2 tablespoons creamy peanut butter
1 tablespoon packed brown sugar
1-1/2 teaspoons low-sodium soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 bag (10 ounces) mixed salad greens, chilled

1 pound honey roasted deli turkey breast, cut into thin strips
1 mango, peeled and cut into 1/2-inch cubes
1 cup red bell pepper, seeded and chopped
3/4 cup green onions, sliced
4 Tablespoons lightly salted roasted peanuts, coarsely chopped

DIRECTIONS
In small microwave-safe bowl, combine yogurt, peanut butter, brown sugar, soy sauce, ginger and hot sauce. Loosely cover with plastic wrap and microwave at 50% power 1 to 1-1/2 minutes, until brown sugar is dissolved. Allow to cool while preparing salad. In large bowl, combine chilled salad greens, turkey, mango, bell pepper and onion.

To serve, combine salad and dressing, tossing to coat. Top with peanuts.

If fresh mango is unavailable, look for jars of peeled and sliced mango in the produce department. Cut slices into cubes to equal 2 cups.

3 POINTS

Recipe by: Susan Voisin

This recipe makes a Texas-sized amount of salsa, so halve it if necessary.

12 Servings – 1 point

2 cans (16 ounces each) blackeyed peas
2 cups fresh or frozen (thawed) corn
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large red onion, chopped
1-2 jalapeños, seeded and chopped
6 roma tomatoes
1 tbsp. minced chipotle pepper (canned in adobo sauce)
1 large clove garlic, crushed
2 tsp. salt (or to taste)
1 tsp. pepper
1/2 tsp. sugar
1 tbsp. Tabasco sauce
1/2 cup red wine vinegar
1/4 cup water (may use “Thick Water”)

Drain and rinse black-eyed peas. Combine in a large bowl with corn, chopped peppers, onions, and tomatoes.

Mix chipotle pepper, water, vinegar, Tabasco, sugar, garlic, salt and pepper. Pour over salad and stir gently to coat. Refrigerate for several hours to overnight before serving.

This recipe was posted on the DFW WW Community Board this morning. Enjoy.

Chicken Salad in Melon Halves

40 small seedless green grapes, halved
¾ cup diced cooked chicken breast
½ cup chopped sweet onion
½ cup seeded and chopped green bell pepper
4 teaspoons fat-free mayonnaise
1 small cantaloupe, halved and seeded

Combine the grapes, chicken, onion, bell pepper and mayonnaise in a small bowl and refrigerate.
Spoon ½ of the salad into the hollowed out center of each melon.

We’re serious suckers for layers of cheesy, bean-packed, meaty stuff we can dip crisp veggies and baked chips into (yay!). This dip happens to be so delicious, that we’ve been wrapping it up in high-fiber tortillas and even eating it straight. And why stop at seven measly layers? HG has upped the ante, adding an eighth guilt-free layer to this fun fiesta food. Pay extra close attention to our most valuable layer (sorry, we had to!), spiced mashed butternut squash; it makes the perfect swap for refried beans.

Ingredients:

4 cups shredded lettuce
4 oz. fat-free sour cream
1 cup canned black beans; heated
10 oz. (about 2 and a 1/2 cups) butternut squash cubes
2 cups cherry tomatoes; chopped
1 cup diced onion
4 oz. roasted red peppers (not packed in oil); chopped
1 pouch (4 oz.) BOCA Ground Burger (or another ground meat substitute, like the Morningstar Farms version**)
1 oz. Galaxy Veggie Shreds, Cheddar (or another low-calorie cheddar cheese**)
3 and a 1/2 tsp. taco seasoning

Optional: lime juice, salt, cilantro, and pepper

Directions:

Begin by combining half of the tomatoes with all of the onion. If desired, season to taste with salt, pepper, and lime juice; set aside. Next, nuke squash in a covered microwave-safe dish with 2 tbsp. water for 6 – 7 minutes (until squash is tender enough to mash). Using a fork or potato masher, mash squash to a pulp. Mix in 1 and a 1/2 tsp. of the taco seasoning and set aside. In a skillet sprayed with nonstick spray, combine Boca Ground Burger, tomatoes and the remaining 2 tsp. of taco seasoning and cook until crumbles are defrosted and mixture is thoroughly heated. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, “meat” mixture, cheese shreds, and red peppers. Delicious served hot or cold! Makes approximately eight 1-cup servings!

Serving Size: 1/8th recipe; approx. 1 cup

Calories: 100
Fat: 1g
Sodium: 400mg
Carbs: 18g
Fiber: 4g
Sugars: 3.5g
Protein: 7g

* 1 Point! (THIS IS TOTALLY YUMMY!!!)