Classic Potato and Egg Salad

Friends, it’s summer sandwich season and I don’t know about you, but I do get tired of that side of potato chips.  I also get a little tired of thinking about the ridiculous number of calories I can ingest while eating those chips (#noselfcontrol).   This Classic Potato & Egg Salad is a lower calorie option than those chips. It’s also super easy to make, and it will go great with all of your summer sandwiches and barbeques.   ~Tracy

ClassicPotatoandEggSalad (1)

Classic Potato and Egg Salad
  • ~1 ½ lbs. small red or golden new potatoes, boiled until fork tender and chopped into bite sized pieces
  • ~4 large eggs, hard boiled and chopped into bite sized pieces
  • ~¼ cup finely chopped white or yellow onion
  • ~1/3 c. finely chopped spicy dill pickle (I used Great Value Spicy Dill Pickle Spears)
  • ~3 T. pickle juice from the jar
  • ~½ c. nonfat plain Greek yogurt
  • ~½ T. Dijon mustard
  • ~3 T. light Miracle Whip
  • ~½ tsp. paprika
  • ~½ celery salt
  • ~½ tsp. salt
  • ~¼ tsp. black pepper
  1. In mixing bowl, combine chopped potatoes, eggs, pickles, and onion.
  2. In a separate bowl or large measuring cup, combine pickle juice, yogurt, mustard, Miracle Whip, and all spices.
  3. Gently fold the wet ingredients into the egg and potatoes.
  4. Refrigerate several hours before serving and serve cold.
  5. Makes approximately 5 cups.

1/2 c. of potato salad = 3 Weight Watchers SmartPoints


Chicken Nacho Mac & Cheese

I had this brainstorm at like midnight one night. Because that’s when you have your best recipe ideas…at midnight when the fridge starts calling your name. For the record, I didn’t get up and make this in the middle of the night, but I did grab my phone and add it to my notes for “recipe ideas.” Here’s how my thought process went: ‘What if two of my favorite foods, pasta & nachos, got married and had a baby? What would that be like???!!’ The answer is: AMAZING! I hopped on Pinterest to see if this already exists. Nope! Not that I could find. This is a one-of-a-kind original, people, and it’s everything I imagined. ~Erin

Chicken Nacho Mac & Cheese
  • ~ 12 ounces rotini pasta
  • ~ 2 (10 oz. each) cans Mild Ro-tel tomatoes & green chilis, drained
  • ~ 1 (10 oz.) can Campbell’s Healthy Request cheddar soup, undiluted
  • ~ 1 c. Tostitos Salsa Con Queso (found I the chip isle)
  • ~ ¼ c. whole milk
  • ~ 1 ½ tsp. seasoned salt (I used Lawry’s)
  • ~ 1 c. 2% shredded Mexican cheese
  • ~ 2 - 4 T. chopped pickled jalapenos
  • ~ Boneless, skinless chicken breasts (one per person)
  • ~ 1 tsp. of low sodium taco seasoning per chicken breast
  • Nonstick cooking spray
  1. Cook pasta, in salted water, according to instructions, until al dente.
  2. Meanwhile, coat each side of the chicken breasts with ½ tsp. of taco seasoning (1 tsp. per breast) and grill (or cook in a nonstick skillet with cooking spray) until cooked through; set aside.
  3. Drain pasta and immediately add Ro-tel, canned cheddar soup, Tostitos Salsa Con Queso, milk, seasoned salt, and shredded Mexican cheese; stir over low heat until melted and well combined.
  4. Stir in jalapenos to taste. (I used 4 T. and it was pretty spicy – if you are sensitive to heat, leave them out completely.)
  5. Plate your desired serving size of nacho mac & cheese; slice one chicken breast per person and serve on top of the mac & cheese!

Weight Watchers info.: This mac & cheese recipe makes 12 servings of 5 ounces (about ¾ cup) each. Each serving is 6 SmartPoints. 2 servings (about 1 ½ cups) comes to 11 SmartPoints. (Crazy Weight Watchers recipe builder math 🙂 One chicken breast, including the 1 tsp. taco seasoning, is zero SmartPoints on Freestyle.

Simple Crockpot Pot Roast

Some of my favorite things to cook are the things that I know I can use for more than one meal.  If you’re as busy as we all are (And really, who isn’t these days?), then you know the value of things that are easy, delicious, and can have multiple uses.  This Simple Crockpot Pot Roast has so many tasty uses, it’s one of my favorite things to cook. In fact, we had this tonight as barbeque sandwiches. Tomorrow we’ll be eating it as tasty beef enchiladas, and if I’m really lucky, I’ll get shredded beef nachos the next day!  ~Tracy

Simple Crockpot Pot Roast

8 to 10 servings

  • ~1 rump roast – I try to buy in the 3 to 4 pound range
  • ~5 beef bouillon cubes
  • ~1 large onion, peeled and quartered
  • ~3 cloves garlic, peeled and smashed
  • ~1 generous tablespoon kosher salt
  • ~3 tablespoons whole black peppercorns
  • ~Enough water to cover roast approximately 2/3 up the side
  1. Picking out your cut of meat may be the hardest part of making this recipe. When searching for a roast, choose one that has some fat. You can always trim a little of the fat off, but let’s be real: fat = flavor. Look for a roast on which all or most of the grain of the meat is going in the same direction. Just as a nice piece of wood should have grain going all in one direction, so should a nice piece of meat. I find that rump roasts usually come out very flavorful and tender, but most any roast can be used.
  2. I highly recommend using a crockpot liner for easy cleanup (I have had good look with the ones from Reynolds). You can put everything right in the lined crockpot and once cooled, remove the liner and throw it away.
  3. Place the quartered onion and smashed garlic in the bottom of your crockpot.
  4. Place roast into crockpot.
  5. Add salt and peppercorns.
  6. Place bouillon cubes into crockpot along the sides of the roast.
  7. Add water to about 2/3 up the sides of the roast. Don’t completely cover the meat.
  8. Cook on high for 7 hours or on low for 12.
  9. Carefully remove meat from crockpot with tongs or forks.
  10. Shred meat and serve as traditional pot roast or any way you like!

Rump roast = 3 WW Freestyle points per 3 oz. serving.

Honey Lime Slaw

Summertime is a time to up your sandwich game! Let’s face it…no one wants to stand over a hot kitchen stovetop when it’s 100 degrees (especially in our neck of the woods, where we also have 10,000% humidity). But, I also must confess that I’m not much of a plain sandwich eater. Meat and cheese between two slices of bread is a little too school lunch-ish for me. I created this Honey-Lime Slaw in an effort to jazz up a good grilled chicken sandwich, and as a way to add some moisture (without adding mayo calories) and some crunch with something other than your standard lettuce and pickle. This slaw has a much more mild flavor than a traditional coleslaw and is a great sandwich addition. For my fish loving friends, my husband says he thinks this would be a great topping for some types of fish. Or, make just the dressing portion and use the dressing as a fresh salad dressing! ~Tracy


Honey Lime Slaw
  • ~1 package coleslaw mix (cabbage and carrots)
  • ~¼ c. fresh squeezed lime juice (about 2 medium sized limes)
  • ~2 T. honey
  • ~1 tsp. Dijon mustard
  • ~1 medium garlic clove, minced
  • ~1/8 tsp. ground cumin
  • ~½ tsp. kosher salt
  • ~½ tsp. black pepper
  • ~¼ c. extra virgin olive oil
  • ~¼ c. c. canola oil
  1. Combine lime juice, honey, mustard, garlic, and spices. Mix well with whisk until all are well combined. Add olive oil and canola oil and whisk again until the oils and other ingredients are completely incorporated. Pour mixture over coleslaw mix and stir to coat all of the cabbage mixture. Chill in the refrigerator for at least a half hour to allow flavors to incorporate into the slaw. Stir again before serving.

1/3 c. serving = 3 Weight Watchers Freestyle Points (Makes approx. 12 serving at this serving size.) ¼ c. serving = 2 Weight Watchers Freestyle Points (Makes approx. 16 servings at this serving size.)

Tropical Carrot Cake Breakfast Bites


The view from our rental.


My husband and I just got back from an awesome beach vacation with some great friends, and I think I was trying to bring back a little of that ocean-side vibe when I started experimenting with these flavors.  Little did I know I was creating what would quickly become one of my very favorite Weight Watcher friendly items for breakfast or just a sweet treat. You won’t believe that these are only one point each.  They’re sweet, fruity, and melt-in-your-mouth fabulous.  If you have an air fryer, they reheat to perfection there with tasty caramelized edges. Mmmmm.  ~Erin


Tropical Carrot Cake Breakfast Bites
  • ~ 1 (20 oz.) can crushed pineapple in juice
  • ~ 1 medium banana
  • ~ 1 c. very finely chopped carrots (use a food processor if available)
  • ~ 1 egg
  • ~ 1 (5.3 oz.) container Dannon Light & Fit Greek 80 Calorie Yogurt – toasted coconut flavor
  • ~ 1 1/4 c. self-rising flour
  • ~ ½ tsp. ground cinnamon
  • ~ Nonstick cooking spray
  1. Preheat the oven to 350°F.
  2. Spray a muffin tin with cooking spray and set aside.
  3. Drain the pineapple of as much liquid as possible by pressing it with a rubber spatula through a strainer; transfer pineapple to a medium bowl.
  4. Mash banana and combine with pineapple; stir in chopped carrots, egg, and coconut yogurt until well combined.
  5. Stir in self-rising flour and cinnamon until just combined.
  6. Use a scoop to fill each muffin cup 2/3 full.
  7. Spray the tops with a bit of cooking spray to help them brown.
  8. Bake 25 minutes in a preheated oven or until light golden brown.

Weight Watchers Info.: This recipe makes 12 servings. One Breakfast Bite is 1 SmartPoint, Two Breakfast Bites is 3 SmartPoints.

Roasted Okra

Garden fresh okra is my favorite vegetable. Can you blame me? There’s nothing better than home grown okra. Some people say they hate okra, but I say they just haven’t tried the right okra. That stuff you buy pre-breaded in the freezer section is not good. Neither is slimy okra in soup. No thanks. The best kind of okra is cooked until crispy, either by hand breading and frying or by roasting with a little olive oil & salt. Both are so yummy but roasted is the healthier option. Even fried okra lovers will enjoy this roasted version, I promise. ~Erin


Roasted Okra
  • ~ 2 pounds fresh okra
  • ~ 1 T. olive oil OR olive oil cooking spray
  • ~ 1 tsp. salt
  1. Preheat the oven to 400°F.
  2. Wash the okra and pat it dry.
  3. Cut the stem and the tip of each okra pod and slice into ¼ inch rounds.
  4. Toss on a large sheet pan with olive oil OR spray the empty pan with cooking spray, add the okra in one single layer, then spray the okra with cooking spray.
  5. Sprinkle evenly with salt.
  6. Cook in the preheated oven for 30 – 40 minutes, stirring occasionally; remember to redistribute the okra into a single layer after stirring.

~I cook mine the entire 40 minutes because I like it really crispy. Also, okra contains a lot of water so it will shrink quite a bit.

~Weight Watchers Info.: This recipe makes 4 servings. If you use olive oil, each serving is 1 SmartPoint. If you use cooking spray, each serving is zero SmartPoints!

Raspberry Ice Cream Chill

Here in our little town, we have had the great fortune of developing a truly close group of friends.  Friends that you consider family are one of life’s greatest strokes of luck – and we’ve been very lucky.  One of our favorite things to do as a group is to get together at someone’s house and eat. The late Julia Child is quoted as saying that “Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights.  One that is both soul-satisfying and eternal.” Word, Julia! But, if you want a group of kids to have a soul-satisfying meal experience, there’d better be some dessert. Take this easy, no-bake ice cream dessert to your next get together and satisfy someone’s soul. ~Tracy

Raspberry Ice Cream Chill
  • ~1 family size package Golden Oreos (if you can’t find these you can make a traditional graham cracker crust)
  • ~ 3 T. melted butter
  • ~ 3 quarts of vanilla ice cream
  • ~ 1 pint raspberry sorbet (I use Talenti brand)
  • ~ 1 cup seedless raspberry jam (I use Smuckers)
  • ~ 8 to 12 oz. (depending on how much you love them) frozen raspberries
  1. Set out your vanilla ice cream and sorbet so that they may become slightly soft and easy to spread. Don’t allow them to completely melt. You want them to be about the consistency of a malt.
  2. Crush the Golden Oreos. I prefer to use my food processor for this, but if you don’t have one, or just don’t want to mess with cleaning yours, you can always crush the cookies in a large Ziploc baggie.
  3. Pour in melted butter and pulse food processor or knead bag until butter is incorporated into the crushed cookies.
  4. Reserve 1 cup of crushed cookies to use as topping.
  5. Spread the remaining crushed cookies into the bottom of a 9 x 13 pan that has been sprayed with non-stick spray or lined with parchment. Press them firmly in place to form cookie crust.
  6. Place the cookie crust in the freezer for about 15 minutes to allow it to become more firm.
  7. Between each layer be sure to place the pan back in the freezer for 15 to 20 minutes (or a little longer if you’re more patient than I am). This will allow the dessert to stay “layered” and keep the various layers from mixing together.
  8. After crust has chilled, spread about 1 ½ quarts of the vanilla ice cream on top of the cookie crust, forming the first layer of the dessert. Don’t forget to re-chill between layers.
  9. On top of the vanilla ice cream, spread the entire pint of raspberry sorbet.
  10. Stir the cup of raspberry jam well to loosen it and make it more spreadable. Spread the jam on top of the raspberry sorbet.
  11. Gently break up the frozen raspberries by squeezing the bag gently with your hands. Frozen raspberries are generally very tart. I like the tartness as a companion to the sweet ice cream, but if you don’t think that’s your “jam” (ha!) then add a couple of teaspoons of sugar before spreading them.
  12. Spread the frozen raspberry pieces on top of the raspberry jam.
  13. Top with the final 1 ½ quarts of vanilla ice cream.
  14. Lastly, sprinkle the remaining cookie crumbs all around the top of the last ice cream layer.
  15. Freeze for at least 4 hours to allow the layers to firm together. I recommend freezing overnight if possible.
  16. Use a knife dipped in warm water to cut through the ice cream as you get ready to serve.

I made this dessert for a get together recently and served approximately 15 people.

Chicken Posole

My first taste of posole was at a Kansas City Restaurant, Gram & Dun.  This restaurant, and the dish, were an experience that I won’t forget.  We sisters grew up eating hominy, so we’ve always liked it, but I’d never thought about using it as an ingredient in this type dish.  After the Gram and Dunn meal, I set out to invent my own posole and this lightened up chicken version was born. I should also tell you that in my pasole recipe research, several sources site this Mexican style stew as a hangover remedy (just in case you ever need that information).  At only 2 Weight Watchers Freestyle points per serving, you can afford to indulge a dish with these bold flavors. ~Tracy

Chicken Posole
  • ~1 tsp olive oil
  • ~2 medium cloves garlic, crushed or minced
  • ~1/2 c. finely diced white or yellow onion
  • ~1/4 c. chopped, pickled jalapenos – use more or less depending the level of heat you’re comfortable with
  • ~1/4 c. finely chopped cilantro, reserve some of the bunch for topping
  • ~1/2 t. salt
  • ~3 ½ c. canned hominy, drained
  • ~4 c. fat free chicken broth
  • ~10 oz. green chile enchilada sauce, I used Old El Paso
  • ~2 ½ c. cooked and shredded boneless, skinless chicken breasts
  • ~4 c. finely chopped cabbage
  • ~2 limes
  1. In large stock pot, heat olive oil.
  2. Saute garlic onion, jalapenos, and cilantro until onion begins to appear translucent.
  3. Add salt, hominy, chicken broth, enchilada sauce.
  4. Bring mixture to a boil and immediately reduce to simmer.
  5. Simmer for 15-20 minutes on low.
  6. While homiy mixture simmers, roughly chop more cilantro, and slice limes.
  7. Place approximately ½ c. cabbage mixture in the bottom of bowl.
  8. Spoon hominy mixture over the cabbage.
  9. Top with chopped cilantro and freshly squeezed lime juice.

Weight Watchers info. – Makes 8 servings at 2 Weight Watchers Freestyle points per serving.

Zucchini Soup

I recently did a 28 day challenge at a local gym, Signature Fitness.  The challenge included 4 trainer-led (killer! – but doable) workouts per week and a meal plan.  Well, I didn’t exactly follow the meal plan (I do Weight Watchers anyway so I felt no need to deviate from that) but I did try to eat more “clean” during the challenge.  I didn’t win the 4 week challenge but I did lose a few pounds (which was not my goal) and some inches (that was more my focus).  Even though I didn’t follow the meal plan exactly, I did try a few of the recipes.  This Zucchini Soup is one of those.  It’s a very summery soup… does that make sense for a soup?  It does in this situation… it’s so fresh tasting!  You have a couple options for flavors here.  The original recipe calls for fennel.  I loved it with the fennel, but not all members of my family are fennel fans so I often make it with dill instead.  I love it just as much with dill, and it’s delicious served warm or cold, either one!  ~Erin


Zucchini Soup
  • 1 tsp. extra virgin olive oil
  • 3 medium zucchini, peeled and chopped
  • ½ a medium white or yellow onion, chopped
  • 1 tsp. dried fennel seed OR ½ tsp dried dill weed (not both!)
  • 3 c. low-sodium chicken stock
  • Salt, to taste (plus black pepper if using fennel)
  1. Heat olive oil in a medium pot with zucchini, onion, and fennel seed (if using).
  2. Sautee over medium heat until onion becomes translucent.
  3. Add chicken stock and dill, if using instead of fennel.
  4. Simmer until zucchini is very tender (about 10-15 minutes).
  5. Turn off the heat and let it cool for a few minutes, then blend with an immersion blender. If you do not have an immersion blender, let the mixture cool to almost room temp and then puree in your blender. Do not put hot liquids in the blender.
  6. Add salt (and pepper if you used fennel as the spice – pepper is not necessary if you used dill) to taste.
  7. If you used fennel, you may want to strain out the seeds at this point; they don’t blend.
  8. Serve warm or cold.

Weight Watchers info: This soups makes about 4 servings of 1 cup each. Each serving is zero SmartPoints!

Fry Sauce

I moved to Utah more than 15 years ago.  Until then, I had never heard of Fry Sauce. Utahns take their fry sauce seriously!!  It is served everywhere. Standard fry sauce is a combination of mayonnaise and catsup.  To me, it always lacked a little something. This recipe has been updated from the classic.  Try it on fries, tater tots, burgers, or if a fresh veggie falls in and you sample it that way, I won’t tell!   My two favorite ways to eat Fry Sauce are with, of course, fries but also slathered on a bacon cheeseburger.

My son says it’s the “best fry sauce he’s ever had.”   I’ll take that as a rave review. It can easily be doubled, tripled, etc. to make the amount you think you’ll need to feed you crew.  It will keep in the refrigerator, sealed in a container, for up to two weeks. Try it. It may become a staple in your house soon!  ~Kathy


Fry Sauce
  • ~ 1/3 c. mayonnaise
  • ~ 3 heaping T. catsup
  • ~ 1 T. ranch dressing (I used Hidden Valley)
  • ~ ½ tsp garlic powder
  • ~ ½ tsp onion powder
  • ~ ¼ to ½ tsp ground cayenne pepper
  • ~ ¼ tsp ground mustard
  • ~ ¼ tsp season salt (I used Lawry’s)
  • ~ ¼ tsp black pepper
  1. Combine all, ensuring that the spices are well incorporated.
  2. Place in container with lid.
  3. Allow to chill, covered, for at least 30 minutes before use.