“Slimmed” Down Favorites
Southwest Shrimp Salad

Servings – Makes 1 serving
Per serving = 1salad = POINTS® value 4* 

Southwest Shrimp Salad

Ingredients:

3 oz cooked shrimp, thawed, rinsed, tails removed

3 cups romaine, rinsed and chopped coarsely

1 corn tortilla, zero fat, 6″
1/4 teaspoon low sodium taco seasoning

1/2 cup red bell pepper, sliced to approx 1/4 ring lengths
1/2 cup yellow bell pepper, sliced to approx 1/4 ring lengths
1/4 cup red onion, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons white balsamic vinegar
2 tablespoons lime juice
1 packet of Splenda, sugar substitute

1/4 cup black beans, drained and rinsed
1/4 cup corn – I love Trader Joe’s frozen Roasted Corn
1/2 cup grape tomatoes, halved

Dressing:

3 tablespoons non fat ranch dressing
2 tablespoons salsa
1/4 teaspoon low sodium taco seasoning

Directions:

Preheat the oven to 400 degrees. Take one corn tortilla fold in 1/2 and cut into matchstick strips. On the stovetop, lightly spray a nonstick skillet and crisp up the tortilla strips adding 1/4 teaspoon taco seasoning, over med high heat. Remove to a baking sheet and continue to crisp in the oven, watching not to burn. Remove to a paper towel to cool.

In a small microwave safe bowl combine peppers, onion, cilantro vinegar, lime juice, and Splenda. Heat in microwave on high for 2 minutes. Drain the vinegar/juice off. Set in refrigerator to cool.

In a strainer, over the sink combine shrimp, black bean, and corn, if any are needing to be thawed.

For dressing: Combine ranch dressing, salsa, and taco seasoning, mix well.

In a large salad bowl combine, romaine, pepper mixture, tomatoes, beans, corn, shrimp and toss. Add dressing and tortilla strips and toss again. Serve on a large salad plate or bowl.

Servings – 1 serving
Per serving = 1salad = POINTS® value 4*
251.3calories/1gfat/5.5gfiber

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.

“Slimmed” Down Favorites
Buffalo Chicken Salad

Buffalo Chicken Salad

Ingredients:

2 tablespoons hot sauce
1 teaspoon apple cider vinegar
1 teaspoon Splenda Brown Sugar Blend
1/4 teaspoon salt
1 pound chicken tenders
1/2 cup Panko bread crumbs
1 teaspoon canola oil
1 ounce crumbled reduced fat blue cheese (about 1/4 cup)
1/4 cup plain nonfat yogurt
2 tablespoons low-fat buttermilk
1/4 teaspoon black pepper

1 head romaine lettuce, chopped
6 celery stalks, thinly sliced

Directions:

Preheat the oven to 400 degrees. Whisk together the hot sauce, vinegar, brown sugar and salt in a shallow dish until well blended. Add the chicken and turn to coat. Marinate for 10 minutes at room temperature.

Put the panko crumbs and oil in a shallow dish and toss to combine. Dredge each chicken tender in the bread crumbs, completely coating both sides. Transfer to the rack of a broiler pan or to a metal rack fitted over a rimmed baking sheet. Bake, turning once, until chicken is cooked through and crust is golden brown, about 12 minutes.

While the chicken is baking, stir together the cheese, yogurt, buttermilk and pepper. Toss with the lettuce and celery until well coated. Divide the dressed greens and chicken tenders among 4 serving plates and serve immediately.

Servings – 4 servings
Per serving = 1/4recipe = POINTS® value 4*
186.5calories/3.8gfat/.25gfiber

  *The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.

“Sin”sational Summer Fun
Spinach Tuna Salad

Spinach Tuna Salad

PREP TIME: 5 min
COOKING TIME: 0 min
EASE OF PREPARATION: Easy

Servings – Makes 1 serving
Per serving = 1salad = POINTS® value 4*

Spinach Tuna Salad

Ingredients:

2 cups Fresh Spinach
1oz Broccoli Slaw
1/2 cup Cucumber, sliced – cut in half
2 tablespoons Green Onion, chopped
2 tablespoons Celery – chopped
1oz Kosher Dill Pickle, one whole, others chopped
1oz Baby Peeled Carrot, whole
1 – 5oz can Albacore Solid White Tuna, drained
1 tablespoons Smart Beat Nonfat Mayonnaise Dressing
2 teaspoons Trader Joe’s Aioli Garlic Mustard Sauce
1 teaspoon Pumpkin Seeds

Directions:

In a bowl mix tuna, mayonnaise, mustard, and half of each of the chopped green onion, pickles, and celery.

On a nice large salad plate, build your salad with first the spinach then broccoli slaw, cucumber, and the balance of the green onion, pickles and celery. Top with the tuna mixture. Garnish with the pumpkin seeds and on the side a kosher dill pickle and baby peeled carrots.

Servings – 1 servings
Per serving = 1salad = POINTS® value 4*
213calories/4.3gfat/5.7gfiber

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.

Green and Red Tomato Salad

PREP TIME: 15 min
COOKING TIME: 0 min
EASE OF PREPARATION: Easy
Servings – Makes 4 servings
Per serving = 1/4recipe = POINTS® value 2*

Green and Red Tomato Salad

Ingredients:

Salad:

1/2 head iceberg lettuce, rinsed, dried, cut into strips
1/2 head red cabbage, rinsed, dried, cut into strips
2 English cucumbers, peeled and sliced into 1/8-inch discs
4 medium red tomatoes, cut into wedges
4 medium green tomatoes, cut into wedges
2 green onions, sliced
1/8 slice cantaloupe, sliced thinly into 1/8-inch slices

Salad Dressing:

1/8 cup wine vinegar
1 shallot, quartered
1 garlic clove, lightly crushed, then minced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil

Directions:

Through the feed opening of a running blender, add 1 at a time, the vinegar, shallot, garlic, salt and pepper. Then, leaving the blender running, add the olive oil in a thin stream. Dressing will yield enough for lightly coating the tossed salad and bottling and saving the rest in the refrigerator.

Toss together the lettuce, cabbage, green onions, cucumbers, and cantaloupe with 4 teaspoons of dressing to coat. Plate green and red sliced tomatoes fanned on the plate, and topped to the side with the salad, layering as a garnish the cantaloupe and cucumber. Serve family style with additional dressing on the side.

Servings – Makes 4 servings
Per serving = 1/4recipe = POINTS® value 2*

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.