Asian Chopped Salad with Edamame

Weight Watchers Recipe

Ratings (0)
5PointsPlus Value
Prep time:  20 min
Cook time:  0 min
Serves: 8
This bright, crunchy salad pairs loads of fresh vegetables with protein-rich edamame. Scale back on the heat by leaving out a serrano.
Ingredients
      2 cup(s) shredded red cabbage  
      2 cup(s) shredded carrot(s)  
      2 cup(s) edamame (shelled), cooked and cooled  
      1 large yellow pepper(s), seeded and thinly sliced  
      2 average serrano chile(s), seeded and minced (or less to taste)  
      8 oz canned water chestnut(s), rinsed, drained, thinly sliced  
      6 medium uncooked scallion(s), sliced  
1/4 cup(s) mint leaves, fresh, minced  
5 Tbsp fresh lime juice  
8 tsp toasted sesame oil  
2 Tbsp honey  
2 tsp ginger root, fresh, grated  
1 1/2 tsp kosher salt  
2 Tbsp sesame seeds, toasted  
Instructions
In a large bowl, combine cabbage, carrots, edamame, both kinds of peppers, water chestnuts, scallions and mint.

In a small bowl, whisk together lime juice, oil, honey, ginger and salt. Pour over vegetable mixture and toss to coat; garnish with sesame seeds. Yields about 3/4 cup per serving.
Notes
To keep the vegetables crisp, dress the salad just before serving.

To cut the spice, only use one serrano pepper or leave them out entirely.

Look for preshredded cabbage and carrots in your produce section to speed prep time.

Turn this into a vegetarian main meal by increasing the serving size and adding tofu or tempeh (could affect PointsPlus value).

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Vanilla Frosty Makeover Recipe

(2 servings)
5 ounces milk (low-fat, whole, almond - whatever you have)
1 block silken tofu (about 500 grams)
3 tablespoons sugar
2 teaspoons vanilla
Freeze milk in an ice cube tray. After frozen, place cubes in blender and pulse until crushed. Add the rest of the ingredients and blend. Enjoy!
For one serving = 252 calories, 7.2 g fat, 28.2 g carbohydrates, 25.6 g sugar, 19 g protein, 0 g fiber, 118 mg sodium, 7 PointsPlus

Losing weight is hard, being overweight is hard....pick your hard

Apples and Cinnamon Breakfast Quinoa

Some of you may be asking, quinoa for breakfast? Well yes, quinoa served warm, with it's nutty taste and chewy texture, pairs beautifully with fresh crisp autumn apples, golden raisins, pecans, warm milk, vanilla and cinnamon – a delightful breakfast that is both protein packed and comforting. I just love the flavor sensations from each spoonful – the sweetness of the raisins, the pop from the quinoa, and the crunch of the apple and pecans. Fresh pears and cranberries would also make a wonderful alternative to apples and raisins. If you like your cereal a little sweeter you can drizzle it with a teaspoon of honey just before eating.  One bowl will keep you fueled and satisfied until lunch.

Quinoa (pronounced keen-wah) is a hunger-curbing and power-packed nutritional all-star.  Loaded with satiating protein (8 grams per cup) and filling fiber (5 grams per cup), this superfood digests slowly, which keeps blood sugar and insulin levels steady. You’ll also get impressive doses of doses of thiamin, vitamin B6, folate, zinc, potassium, magnesium and selenium, along with 15 percent of your daily iron needs. No wonder the ancient Incas, who considered the crop sacred, referred to quinoa as the mother of all grains!
Be sure to rinse the quinoa well before cooking to rinse off the saponins which has a slightly bitter flavor.  I like to warm my milk up, then pour it in right before serving. Enjoy!
Nutritional information for quinoa provided by Heather K Jones, RD (aka The Diet P.I.).Apples and Cinnamon Breakfast Quinoa
Skinnytaste.com
Servings: 4 • Serving Size: 1 bowl (1/4 of recipe) • Old Points: 6 pts • Points+: 8 pts
Calories: 316 • Fat: 8 g • Carbs: 53 g • Fiber: 6 g • Protein: 9 g • Sugar: 20 g
Sodium: 35 mg
 
Ingredients:

• 1 cup dry quinoa, rinsed well
• 1 1/2 cups water
• 1 tsp cinnamon + more for sprinkling
• 2 tsp vanilla extract
• 1/2 cup unsweetened applesauce
• 1/4 cup golden raisins
• 1 cup warmed fat-free milk for drizzling (non-dairy milk is fine)
• 1 gala apple, peeled and diced
• 1/4 cup pecans, chopped

Directions:Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.

Divide cooked quinoa between four bowls then stir in apple sauce, raisins, and pour in warmed milk. Top with fresh cut apples and pecans and a dash of cinnamon.
Makes 4 servings. You can divide the recipe to make 2 servings.

Pumpkin Spice Latte Recipe

Pumpkin Spice Latte Recipe

4 ounces coffee or espresso
1/2 cup skim or nonfat milk
2 teaspoons sugar
1/4 teaspoon pumpkin pie spice (plus extra to dust on top)
Brew coffee and heat milk until hot in microwave. Foam milk with Aerolatte or other milk frother. Mix sugar and pumpkin pie spice in coffee and pour milk on top. Enjoy!
one serving = 78 calories, 0.3 g fat, 14.6 g carbohydrates, 4.6 g protein, 0 g fiber, 66 mg sodium, 2 PointsPlus