Category Archives: Weight Watcher Friendly

Spinach Salad with Candied Pecans

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Weight Watcher Friendly March 22, 2026 Leave a comment

Cooking with fresh ingredients is a delightful adventure that sparks joy and creativity. Making a spinach salad with candied pecans turns mealtime into a fun, vibrant experience, filling my kitchen with warmth and happiness. It’s a simple way to add excitement and flavor to everyday meals.

Ingredients

  • 1 tablespoon butter
  • ½ cup pecan halves
  • 2 tablespoons brown sugar
  • 2 tablespoons of balsamic or white wine vinegar
  • 2 tablespoons of olive oil
  • 1 6-ounce package of baby spinach, long stems removed
  • 1 Pomegranate, seeded
  • ¼ cup feta or Gorgonzola cheese

Directions

  1. Melt butter in a small frying pan over low heat.
  2. Add pecans and 1 tablespoon of the brown sugar.
  3. Cook for 2 to 3 minutes, stirring constantly until nuts are caramelized.
  4. Spread out on wax or parchment paper to cool.
  5. In a jar with a lid, combine the remaining brown sugar, olive oil and vinegar, shake until sugar is melted.
  6. Place spinach in a large salad bowl and coat with the dressing, mix.
  7. Stir in pecans and pomegranate seeds, sprinkle with feta cheese or Gorgonzola cheese

Optional stir ins:

  • Thinly sliced tart apple
  • Golden raisins
  • Sliced Strawberries
  • Raspberries
  • Blueberries

Sautéed Zucchini Noodles

Dinner Ideas, Weight Watcher Friendly March 8, 2026 Leave a comment

I purchased a small, handheld device that turns zucchini into noodle-like strands, similar to spaghetti. Alternatively, you can use a vegetable peeler to create thin slices, then stack and cut them into strips. A box grater can also be used by sliding the zucchini down its large holes. Additionally, spiralizers or mandolins are effective tools for slicing zucchini into noodles. Many slicers suitable for this purpose are available at market or online offering a variety of options for preparing zucchini noodles easily and efficiently.

Incorporating zucchini into your diet offers numerous health benefits, making it a valuable addition to a balanced nutritional plan. Zucchini, a versatile and nutrient-dense vegetable, is low in calories but rich in essential vitamins, minerals, and antioxidants. Its inclusion can support overall health, aid in weight management, and promote well-being.

Ingredients

  • 2 – 3 zucchinis’, wash do not peel, remove ends
  • 1 medium sweet onion, diced
  • 3 fresh garlic cloves, sliced on the long side
  • About 1 cup of any other vegetable, such as sweet peppers, mushrooms, broccoli florets, spinach or cauliflower
  • ¼ cup fresh parsley, chopped fine
  • 4 tablespoons Parmesan grated
  • 1 tablespoon of olive oil
  • 2 tablespoons of butter (use real butter)
  • ½ tsp of kosher salt
  • ¼ tsp of red pepper flakes

Process

  1. Set your sliced zucchini aside.
  2. Chop your onions, slice your other vegetables.
  3. Heat a wok or other heavy pan on medium-high with 1 tablespoon of olive oil
  4. When oil is hot, add onions, and vegetables (except fresh spinach, add that last)
  5. Sauté until soft
  6. Push the vegetables to the side of the pan and add butter
  7. When butter is melted, add the garlic and sauté for about 30 seconds, add zucchini noodles and sauté for 3-4 minutes in hot butter. Sprinkle red pepper flakes, Parmesan and salt over vegetables in pan and stir together, if using fresh spinach add it now and stir until wilted.

Add Ins

  • Add shredded chicken, scallops, or shrimp to noodles to turn a side dish into a full meal. Include poached eggs for breakfast or add spaghetti sauce with ground beef or turkey for a hearty, satisfying dish.

Notes

Overcooking zucchini strands makes them soggy, similar to overcooked pasta. Aim for a firm texture, or ‘al dente.’ The strands should have a slight bite, not be too soft, ensuring better taste and texture.

Shrimp Lettuce Wraps

Appetizers, Chicken, Dinner Ideas, Fish, Fun Stuff, Salads, Side, Vegetables, Weight Watcher Friendly January 8, 2026 Leave a comment

This recipe involves wrapping a tasty filling in lettuce leaves, creating a satisfying vegetable and shrimp wrap. A store-bought rotisserie chicken, shredded, can substitute for the shrimp. For variety, consider experimenting with other vegetables such as snow peas, mushrooms, or canned bamboo shoots. These additions can enhance the dish’s flavor and texture, making it more exotic and satisfying. The preparation is simple, and the result is a healthy, flavorful wrap that can be enjoyed as a snack or light meal. Feel free to customize the ingredients to suit your taste preferences and create new flavor combinations.

Ingredients:

  • 1 tablespoon of sesame oil to coat pan
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dry sherry or apple cider vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice vinegar
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled ginger
  • 1 (14 oz) bag of coleslaw
  • 1/2 cup sliced scallions
  • 1 small, peeled zucchini, sliced very thin with a vegetable peeler
  • About 12 Bibb lettuce leaves rinsed, and dried, or Boston lettuce.
  • 1 lb. of deveined and peeled medium shrimp
  • 1/4 cup chopped cashews or peanuts

Process

  1. In a bowl, mix soy sauce, dry sherry, hoisin sauce, red pepper flakes, and rice vinegar. Set aside.
  2. In a small bowl combine minced garlic and minced ginger. Set aside.
  3. In another bowl, combine coleslaw, scallions and zucchini, set aside

Directions:

  1. Heat a large wok or frying pan on medium-high heat, add 1 tablespoon of sesame oil and swirl oil to coat pan or use a pastry brush.
  2. Add garlic and ginger, cook for about 30 seconds, stirring to prevent burning.
  3. Add soy sauce mixture, coleslaw, and vegetables. Cook for 1 minute stirring.
  4. Add shrimp and stir fry until shrimp is pink and cooked through. Coleslaw and veggies should be crisp tender at this point.
  5. Divide mixture among lettuce leaves, sprinkle with cashews and enjoy.

Spaghetti Squash

Dinner Ideas, Lite and Weight Watcher Recipes, Vegetables, Weight Watcher Friendly January 5, 2026 Leave a comment

Tonight, I prepared spaghetti squash for dinner. Instead of steaming it in the oven, which is my usual method, I roasted the squash, and it turned out excellent. Spaghetti squash can be cooked in various ways, including baking, boiling, steaming, and microwaving. It is versatile and can be served with or without sauce, making it a good substitute for traditional pasta. The seeds of the squash can also be roasted, like pumpkin seeds, providing an additional snack. When raw, the flesh is firm and similar to other raw squash. After cooking, the flesh easily separates into ribbons or strands resembling spaghetti. Nutritionally, spaghetti squash is rich in nutrients such as folic acid, potassium, vitamin A, and beta carotene. It is low in calories, with approximately 42 calories per one-cup (155 grams) serving. Although it does not taste like traditional spaghetti, it absorbs the flavors of the ingredients it is cooked or served with. Besides being healthy, it is also gluten-free, making it suitable for various dietary needs.

Ingredients

  • 1 large spaghetti squash
  • 2 tablespoons of olive oil
  • 1 large Roma tomato finely chopped
  • 2 tablespoons of fresh basil
  • ¼ cup shredded mozzarella or parmesan cheese
  • 1 teaspoon each coarse salt and pepper
  • 1 teaspoon garlic powder

Directions

Preheat oven to 400°F. degrees

  1. Place the squash on a towel to reduce the rocking, if cutting lengthwise, cut the stem end off first. Split the squash in half lengthwise using a very sharp knife.
  2. Use a fork to remove the seeds and center strings.
  3. Drizzle the inside of the two halves with the olive oil, using hands or a brush to be sure all surfaces have been coated.
  4. Sprinkle the coarse salt, pepper and garlic powder all over the inside surface of the squash.
  5. Using an oven safe dish or pan place the cut ends of the squash down on surface.
  6. Bake in a 400° F. degree oven for 40 – 50 minutes or until the squash is soft and the strands pull up easily with a fork.
  7. Remove from the oven and fluff the squash with a fork, pulling the strands away from the sides – leave squash in shell
  8. Turn oven onto broil
  9. Add the tomatoes and fresh basil to the fluffed squash and sprinkle each half with the cheese.
  10. Place under broiler for 3 to 4 minutes or until the cheese is melted and lightly browned.

Allow to cool 5 minutes before serving.

Portobello Mushroom Entrée

Dinner Ideas, Weight Watcher Friendly December 16, 2025 Leave a comment

Pick out 2 nice size Portobello mushrooms. They can be grilled or cooked on a stove top and make a wonderful replacement to a hamburger, especially if you are watching your red meat intake. Frankly, I just love mushrooms and even though Montana has wonderful beef – I wouldn’t hesitate to replace my burger with a Portobello Mushroom “burger”. Cook these up and spread with Onion Jam, horseradish sauce and place on an onion roll and you have a delicious, filling meal.

Ingredients:

  • 2 large Portobello mushrooms, wipe clean with a dry paper towel, remove stem and gills with a spoon, careful not to break the mushroom
  • 1 clove of garlic, grated
  • ¼ cup olive oil
  • 2 tablespoons of balsamic vinegar
  • 2 tablespoons minced flat leaf parsley, thyme, or substitute with your favorite fresh cut herb

Directions:

  1. Combine all ingredients in a plastic bag, seal and marinate for up to an hour
  2. Remove mushrooms from bag and discard marinade
  3. If cooking on stove top, preheat skillet with 1 tsp of olive oil
  4. Grill or cook on stove top for 3-4 minutes on each side until soft but not mushy
  5. Split bun and place cut sides down on skillet or grill and toast
  6. Spread with onion jam and horseradish sauce, enjoy

Horseradish Sauce

2/3 cup of plain Greek yogurt

3 tablespoons of prepared horseradish

Stir together and store in refrigerator

Tortellini Skewers

Appetizers, Salads, Side, Vegetables, Weight Watcher Friendly December 8, 2013 Leave a comment

Tortellini Skewers

Tortellini Skewers

The holidays are upon us that means parties and food. Appetizers are a great way to feed your guests as they mingle and make new friends. I have a collection of appetizers that are not hard to make and will make a great impression at your next get together. So deck the halls, trim the tree, put up the lights and add some festive music. Enjoy the season

Tortellini Skewers

Yield:
18 skewers

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons jarred pesto
  • 2 teaspoons red wine vinegar
  • 2 packages spinach tortellini, cooked and cooled
  • 2 pints cherry tomatoes
  • 12 ounces fresh mozzarella, cubed
  • 1/4 cup minced fresh parsley

Directions

  1. Mix together the olive oil, pesto and vinegar in a bowl.
  2. On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer.
  3. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.