Chicken Cordon Bleu Casserole

If you are anything like me you are always on the lookout for shortcuts in the kitchen.  In college, I used to religiously watch Sandra Lee on the Food Network show “Semi-Homemade.”  I loved that show!  Did anyone else watch that?  Her recipes seemed doable for the novice cook I was in my college days.  Frankly, I’m still not a pro, though I do know my away around the kitchen much more so than I did back then.  What I loved about Sandra’s cooking was that she uses some tips and tricks to make her recipes faster and with fewer ingredients.  Ain’t nobody got time to make everything from scratch.  Well, sometimes I do, but not on a school night.  “From scratch” recipes are for weekends.

Speaking of school nights, my kids started back to school recently.  Aren’t they cute?  I just love first day of school pictures!


Coincidentally, I also started working full time at a new job the same week.  I haven’t worked full time in 10 years so this is going to be a big adjustment for our family.  One such adjustment is going to be with my meal-prep and weekday supper planning.

This is one of the recipes I have adapted to be semi-homemade.  Plus, it can be pre-prepped and thrown in the oven in minutes.  That’s my kind of week day supper!  Pop it in the oven and help the kids with homework while it cooks.  Meals like this are a life saver, I tell ya.  In the words of Sandra Lee, “Keep it simple, keep it smart, keep it semi-homemade.”   Couldn’t have said it better myself.  ~Erin

Chicken Cordon Bleu Casserole from Four Sisters Dish

Chicken Cordon Bleu Casserole
  • ~5-6 cups (about 6 breasts) cooked and chopped boneless, skinless chicken breasts (I boiled them.)
  • ~2 cups (12 oz.) smoked or baked ham, chopped
  • ~1 (15 oz.) jar Classico Light Alfredo
  • ~3 T. Dijon mustard
  • ~12 slices (about 4.25 oz) Sargento Ultra Thin Swiss cheese
  • ~2 c. Progresso Garlic & Herb breadcrumbs, divided
  • ~1/3 c. shredded (not grated) parmesan cheese
  • ~½ tsp. garlic salt
  • ~2 T. Land o’ Lakes Light butter, melted
  • ~Nonstick cooking spray
  1. Preheat the oven to 350°F.
  2. Spray a 9”x13” casserole dish with nonstick cooking spray, set aside.
  3. In a large bowl, mix the chopped cooked chicken and ham with the alfredo sauce and mustard; stir well.
  4. Pour half the mixture into the casserole dish; spread into an even layer.
  5. In a medium bowl, mix the bread crumbs with the garlic salt and melted butter; continue to work the butter into the crumbs until it resembles wet sand.
  6. Sprinkle a ½ cup of the breadcrumb mixture over the chicken/ham mixture.
  7. Top with the remaining chicken/ham mixture, a single layer of Swiss cheese slices, and the rest of the breadcrumbs.
  8. Spray the top of the breadcrumbs lightly with cooking spray to ensure even browning.
  9. Bake until bubbly and hot, about 40-45 minutes.

Weight Watchers Info.: This recipe makes 8 servings. Each serving is 9 SmartPoints on Freestyle.


Watermelon Salad with Citrus Vinaigrette

I had a watermelon salad in a bistro several years ago while on vacation, and I could not believe how much I loved it (I’m normally not the biggest lover of watermelon). In this salad, though, the chilled watermelon and vinaigrette dressing were exactly what I needed on an unusually hot day in the mountains, and the sweetness of the melon is balanced by the saltiness of the pepitas and feta.  And it had such a gourmet feel to it, as it was absolutely gorgeous.  Impress your summertime guests with this wonderful salad I recreated with my very own, easy peasy vinaigrette that has a bright and beautiful honey citrus flavor.  ~Robin


Watermelon Salad with Citrus Vinaigrette
    For dressing:
  • ~⅛ c. extra virgin olive oil
  • ~⅛ c. lime juice (usually 2 limes)
  • ~⅛ c. honey
  • ~1 T. balsamic vinegar
    For salad:
  • ~5 oz. bag of spring mix salad
  • ~heaping ½ c. chopped red onion
  • ~2 oz. fat free feta cheese, crumbled
  • ¼ c. salted, roasted pepitas (pumpkin seeds)
  • 10 oz. cubed watermelon
  • ~1/4 c. minced cilantro (optional)
  1. Chill salad mix, watermelon, and limes before you begin to make this recipe nice and cool upon serving.
  2. Whisk together olive oil, lime juice, honey, and balsamic vinegar. Set aside.
  3. In a large bowl, combine salad mix, chopped red onion, pepitas, feta, and cilantro (if desired).
  4. Gently lay cubed watermelon on top of salad mix.
  5. Whisk dressing once more and drizzle dressing over salad (I start with about a 1/3 and gradually add a little more…if you over-pour you can be left with a pool of dressing in the bottom. You’ll typically only need about half the dressing or a little less). Points are figured for a little over half the dressing to be on the safe side.
  6. Then gently toss together to coat salad and mix in watermelon.
  7. Serve immediately.

Weight Watchers Info.: Serves 4 and is 4 points per heaping cup.

Savory Bacon & Onion Bread Pudding

By now, most of you now have probably seen the two-ingredient dough recipe floating around all over the internet.  Folks use the it to make lots of things, like pizza crust or pretzels, but the most popular use is bagels.  The bagels (recipe below) make great breakfast sandwiches so I bake them often.  I wish I knew who to give credit for this recipe, but it’s viral Internet information now and somewhere out there is a two-ingredient genius!

Anyway, I’ve been on a bread pudding kick.  I recently made a protein-packed cinnamon vanilla bread pudding.  It got me thinking about a savory bread pudding, as opposed to the traditional sweet versions.  It just so happened that, when I had this brainstorm, I had just baked up some two-ingredient bagels a couple days before.  Naturally, I immediately started experimenting, using the bagels as the base for the recipe.  I decided the best version of savory bread pudding would have to include my favorite 3 ingredients ever:  bacon, onions, and garlic.  Is there a better flavor combination?  No, ma’am, there is not.  It’s the flavor trifecta with an aroma that makes my mouth water every time!  I was right, it’s the perfect savory bread pudding mixture.

Most bread puddings have a sauce or topping of some kind.  I knew right away what I wanted as my topping… an over-easy fried egg that will ooze over the nooks and crannies of the top of the bread, seeping its creamy yolk into the garlicy bacon and onion bread.  I strongly urge you to top your slice with an egg.   I don’t even normally like runny eggs but, as a “sauce” for my bread pudding, it’s amazing (if I do say so myself).  ~Erin


Here’s a quick rundown of how I make it (more detailed recipe below):

Cook the bagels & tear them up.

savory bread pudding step 1

Chop the bacon, mince the garlic, and dice the onions.  I use this thing to dice onions ALWAYS.  This is the Alligator Chopper and it saves me time and tears.  It’s one of my favorite kitchen gadgets!  I only share my favorites with y’all, promise.  Get yours here:  Alligator Chopper


Cook the bacon, onions, and garlic….. Mmmmmm


Mix it all with the bread and sprinkle on the cheese.


Whisk the custard ingredients together in a small bowl and pour them over the bread.


Bake it, slice it, top it with an egg (if you like), and enjoy!

This post contains affiliate links.  If you purchase items through the links provided, we receive a small commission.

Savory Bacon & Onion Bread Pudding
    Ingredients for Two-Ingredient Bagels:
  • ~ ½ c. self-rising flour (I use Gold Medal brand)
  • ~ ½ c. plain non-fat Greek yogurt
  • ~ dash of salt, optional
  • ~ 1 egg, beaten
    Ingredients for Savory Bacon & Onion Bread Pudding:
  • ~ 2 baked and cooled bagels (instructions for bagels are below)
  • ~ 5 slices center cut bacon (I use Oscar Mayer), sliced in small pieces
  • ~ 1 medium yellow onion, diced
  • ~ 1 – 2 cloves garlic, minced (I suggest only one, if they are large cloves.)
  • ~ 2 eggs
  • ~ 1 c. fat free half & half
  • ~ ¼ tsp. salt
  • ~ ¼ tsp. black pepper
  • ~ 3 T. shredded parmesan cheese (not the powdery stuff)
  1. Instructions for making the bagels:
  2. Make the bagels the night before the bread pudding.
  3. To make the bagels, begin by combining the flour, salt, and non-fat Greek yogurt. I use a rubber spatula and just keep scraping and working it together until it forms a ball.
  4. Divide the dough into 2 portions and work each portion into a 1-inch “snake” by rolling it between your palms; connect the ends to make a circle.
  5. Brush each bagel top with beaten egg (or just dip them in it).
  6. Bake on the top rack of a preheated 375°F oven, on a parchment lined sheet pan, for 25 minutes; or bake in your air fryer (LINK TO AMAZON?) at 330°F for 11-12 minutes.
  7. After they cool, cut them open and toast them slightly in the oven, toaster, or air fryer. This step helps dry out the bread.
  8. Tear the bagels into small pieces and spread in a loaf pan or small casserole dish.
  9. Cover loosely and leave out overnight to dry further.
  10. Instructions for making the bread pudding:
  11. Cook bacon in a nonstick skillet over medium-low heat, stirring often, until the bacon pieces brown.
  12. Reduce heat to low and add the onions and garlic; cook and stir often until the onions become translucent (about 5 minutes).
  13. Mix the bacon, onion, garlic mixture into the dry bagel pieces.
  14. Sprinkle the parmesan over the top.
  15. In a small bowl, whisk together the eggs, half & half, salt, and pepper; pour the egg mixture over the bread/bacon mixture.
  16. At this point, I preheat the oven to 350°F. The bread pudding needs to sit a while so the custard will soak into the dried bread. I’d say at least 20 minutes but it’s fine if you need to let it sit longer (just make sure to refrigerate it in the meantime). Let it come back to room temperature before baking if it’s been refrigerated.
  17. Bake in the preheated oven for 50 minutes.*
  18. Serve warm. Perfect topped with an over-easy egg.

Weight Watchers Info.: This recipe makes 4 servings. Each serving is 4 SmartPoints on the WW Freestyle plan.

*This could also be cooked in the air fryer but I have not tested times and temps yet.  I’d try 350° for 10 minutes, to start with, but that’s just a guess.  If you try it, let me know how it works!  Or I’ll try it soon myself.  I was just too anxious to share this recipe to test it in the air fryer first.


Super Duper Spaghetti with Beef

We are huge fans of spaghetti at our house; it was (and still is!) always a favorite of both of my picky kids even when they were little…maybe that’s why we started calling it “super duper” — and it stuck!  (As you’ll see it the picture, it literally stuck everywhere too!  Luckily, since it’s been four years since this pic, they’re a bit neater these days!)  At any rate, all the prefab sauces are either way too sweet (yuck!) or just painfully bland – not to mention full of a zillion unnecessary additives and sugars.

My own recipe is almost as fast as opening a jar.  Plus you have to wait for the noodles to cook anyway; may as well take those few minutes to throw together this super flavorful, super healthy, super duper version!  ~Robin

Super Duper Spaghetti with Beef
  • ~1 ¼ lb. 95% lean ground beef*
  • ~ 3 cloves of fresh garlic, minced (or 1 ½ tsp. jarred, minced garlic)
  • ~14.5 oz. (1 large can) Hunt’s tomatoes, petite diced, undrained
  • ~15 oz. (1 large can) Hunt’s diced tomatoes, undrained
  • ~12 oz. (2 small cans) Hunt’s tomato paste
  • ~6 oz. water (one small tomato paste can-full)
  • ~4 tsp. dried oregano
  • ~½ tsp. red pepper flakes (optional)
  • ~4 tsp. Italian seasoning (I like McCormick’s)
  • ~2 -3 tsp. garlic salt, as preferred
  • ~1 tsp. garlic powder
  1. Put your spaghetti noodles on to boil (whatever your favorite brand is; I use Ronzini Healthy Harvest 100% Whole Grain); cook to al dente.
  2. While noodles are boiling, in a large stock pot, brown the ground beef with the minced garlic. Once cooked, drain any excess oil.
  3. In the same pot, add diced tomatoes, petite diced tomatoes, and tomato paste.
  4. Add the 6 oz. of water.
  5. Finally, add all the spices. (Add garlic salt 1 tsp. at a time so that you can measure it to your own taste.)
  6. Simmer for 5-10 minutes until heated throughout and flavors have combined well.
  7. Add the sauce to your al dente pasta and enjoy!

*My package of beef was just a little bigger than usual, but the points are the same and all the other ingredients amounts don’t differ if you use exactly one 1 lb of 95% lean beef instead – I just went ahead and used this much since I had it.

Weight Watchers Info.: This meat sauce is only 2 SmartPoints per ½ cup serving. Makes 15 servings; freezes very well. (Remember to count the points for your pasta.)

Hamburger Steak with Caramelized Onion Gravy

My husband loves beef.  Maybe it has to do with the fact that he’s a cattle rancher and was raised by cattle ranchers, or maybe it’s just a man thing.  Whatever the reason, he loves a good steak or burger.  Stands to reason that he would love this hamburger steak.  And he does.  We all do.  I’ve been making it for years and it always hits the spot!  Seasoned hamburger steak, smothered in caramelized onion brown gravy, and served over mashed potatoes… it’s country cooking at its finest.  ~Erin

Hamburger Steak with Caramelized Onion Gravy

Hamburger Steak with Caramelized Onion Gravy
  • ~ 2 large yellow onions
  • ~ 1 T. light butter (I use Land O’ Lakes Light)
  • ~ Olive oil cooking spray
  • ~ 1 lb. 93% lean ground beef
  • ~ ¼ tsp. black pepper
  • ~ 1 T. dehydrated onion flakes
  • ~ 1 tsp. dry ground mustard
  • ~ 1 tsp. Wyler’s beef granules (or one crushed beef bouillon cube)
  • ~ 1 tsp. Worcestershire sauce
  • ~ 1 T. ketchup
  • ~ ½ tsp. seasoned salt
  • ~ ¼ c. Progresso garlic & herb seasoned breadcrumbs
  • ~ 1 (0.87 oz.) package reduced sodium brown gravy mix (I like McCormick brand.)
  • ~ 2 T. dry Lipton Onion Soup & Dip Mix
  • ~ 2 cups water
  1. Thinly slice the onions (I use my mandolin slicer).
  2. In a medium sized skillet, melt 1 T. light butter over low heat and add onions; stir them to coat them with the butter.
  3. Cook the onions over low heat for 40-45 minutes, stirring occasionally, until caramelized. You can let them cook while you prepare the rest of the recipe, just don’t forget to stir them once in a while. (If you are making mashed potatoes, now is a good time to start those boiling too.) If the onions start to look too dry, give them a quick spray with the olive oil cooking spray.
  4. In a medium mixing bowl, mix together ground beef, pepper, onion flakes, dry mustard, beef granules, Worcestershire, ketchup, seasoned salt, and seasoned breadcrumbs, until incorporated. Do not overmix.
  5. Divide into 4 patties. If you’d like to be precise, mine were exactly 4.6 ounces each.
  6. Spray a medium skillet with cooking spray and cook the patties over medium heat on each side until brown and cooked through; set aside.
  7. Clean any residual oil from the pan with a paper towel.
  8. Add the dry gravy packet and 2 T. onion soup mix; whisk in water.
  9. Bring the gravy to a boil over medium-high heat, then immediately reduce heat to low.
  10. Add the caramelized onions and the hamburger patties to the gravy; simmer for 3-5 minutes until gravy is thickened and the meat is heated through.
  11. Serve over mashed potatoes.

Weight Watchers Info.: This recipe makes 4 servings. One hamburger steak patty with half a cup of onion gravy is 8 SmartPoints.

Easy Cheesecake

I have been making this cheesecake recipe for years and I’ve never had it fail me!  It’s quick to mix together, uses basic ingredients, and when it’s baked it’s smooth and creamy.   I love lemon curd to top mine (reminiscent of my favorite Cheesecake Factory indulgence); my boys love cherries.   It’s up to you to personalize in your favorite way! ~Kathy


Easy Cheesecake
  • ~ 2 (8 oz) packages cream cheese, softened to room temperature
  • ~ ½ c. sugar
  • ~ ½ tsp lemon juice
  • ~ 1 tsp vanilla
  • ~ 2 eggs
  • ~ ½ tsp lemon zest, optional
  • ~ 1 prepared graham cracker crust (I like the larger one that says “2 extra servings”)
  1. Preheat oven to 350 ˚
  2. In a large bowl, using an electric mixer, blend cream cheese until smooth.
  3. Add sugar, lemon juice and vanilla. Combine well.
  4. Add eggs, one at a time, mixing well after each, until fully incorporated. Mix in lemon zest if using.
  5. Pour into crust, smooth the top.
  6. Place in oven and bake 35 – 40 minutes, until center is almost completely set.
  7. Allow to cool then chill in refrigerator.
  8. Top with your favorite topping, or eat plain J

Bread Pudding Lightened Up

I’ve had something like this in mind for a while now.  I wanted a bread pudding I can eat without guilt.  It’s taken me a few fails to figure out a good recipe.  For instance, while 2-ingredient dough bagels are delicious, they do not make a good bread pudding.  That turned out bad.  This cinnamon swirl bread is perfect though!  It’s already mildly sweet and cinnamony.  The sweet bread soaked in a protein shake custard is just the combination I was looking for!  I can even eat this for breakfast and feel like I’ve started the day right!  ~Erin


Bread Pudding Lightened Up
  • ~ 2 ½ slices Pepperidge Farm Cinnamon Swirl bread
  • ~ ½ of an 11 oz. carton of Vanilla Premier Protein Shake
  • ~ 1 egg, beaten
  • ~ ¼ tsp. cinnamon
  • ~ 2 tsp. sugar
  • ~ Caramel ice cream topping, regular or sugar free (optional)
  1. Air fryer and conventional oven cooking instructions are included below.
  2. If using a conventional oven, preheat it now to 350°F.
  3. Tear the bread into small pieces and place into a ramekin or oven safe mug; lightly pack together.
  4. In a small bowl, beat together the egg, protein shake, cinnamon, and sugar to make a custard.
  5. Slowly pour the custard mixture over the bread, until all the bread is soaked but not swimming in custard; discard any leftover custard mixture – there shouldn’t be much if any.
  6. For air fryer: Cook at 350°F for 10 minutes.
  7. For conventional oven: Cook in the preheated 350°F oven for 45, until the top is brown.
  8. Drizzle with caramel ice cream topping, if desired.

Weight Watchers info: This recipe makes 2 servings. Each serving is 5 Freestyle SmartPoints, not including caramel topping.

*This post contains affiliate links.  We earn a small small commission on purchases made via these links.

Air fryer and conventional oven cooking instructions are included below.

Check out getting your own air fryer at Amazon here:

Here is the bigger one (6 qt.!) that we love even more, but it was not available on prime when we checked last, though that sometimes changes:

Huli Huli Chicken

I’ve seen recipes floating around for Huli Huli chicken. I was intrigued by the name as much as anything else. Huli Huli Chicken is a traditional Hawaiian dish, generally grilled over mesquite wood or charcoal, basted with a slightly sweet sauce. The whole chicken is cooked on a spit over the grill.  Huli means turn, so the rotating spit is where the dish got its name.

Instead of a whole chicken (who has time to cook one of those!?) I used thighs, but boneless, skinless chicken breasts (pounded out to an even thickness) would be a great substitution.

Marinating, then basting while grilling the chicken and pineapple, provides great flavor that can’t be found elsewhere!  Now obviously I’m no Hawaiian food expert, but this recipe seems to have come straight from the islands!    ~Kathy


Huli Huli Chicken
  • ~ 2 pounds boneless skinless chicken thighs, fat trimmed
  • ~ ¼ c. chicken broth
  • ~ I c. pineapple juice
  • ~ ½ c. soy sauce
  • ~ 3 T. brown sugar
  • ~ ½ tsp ginger paste (or ¼ tsp ground ginger)
  • ~ 2 garlic cloves, finely minced
  • ~ 1 slice yellow onion, cut ½” thick
  • ~ ¼ c. Heinz chili sauce*
  • ~ ½ tsp salt
  • ~ ¼ tsp pepper
  • ~ Pinch red pepper flakes, optional
  • ~ 1 fresh pineapple, peeled, cored and sliced into 6 to 8 wedges
  1. In a large freezer ziptop bag, mix marinade (everything except chicken and pineapple); mix well.
  2. Reserve a ½ cup of marinade for basting; set aside.
  3. Place chicken thighs in bag and place in refrigerator for 3 hours.
  4. Grill chicken over medium heat, until internal temperature is 165˚F and no longer pink; baste both sides with reserved marinade while grilling. (Be sure not to contaminate marinade with raw chicken.)
  5. Cut pineapple in strips for grilling.
  6. Brush with marinade and grill over medium high heat for a few minutes per side.
  7. Can also be cooked in oven at 375˚F.
  8. Serve chicken with pineapple.

*Chili sauce is found in the condiment isle, near the ketchup.

Weight Watchers Info: This recipe makes 4 generous servings of marinated chicken thighs. Each serving is 6 points.

If boneless, skinless chicken breast is used in place of thighs, each serving is one point (for the marinade – chicken breast is zero on Freestyle).

(To figure the amount of marinade that would count toward WW points, I weighed the marinade before putting the chicken in, then weighed it again after marinating and basting, so I counted points only for the marinade that was used.)

Roasted Garlic Hummus

I LOVE hummus.  I often eat it for lunch or a snack with homemade pita chips.  My favorite hummus flavor is roasted garlic.  For years, I bought the prepackaged kind but, in an effort to cut down on the grocery bill, I have started making many of the snacks I used to just buy.  Making it yourself is WAY cheaper and just as good (or better!).  You can store it in the fridge for up to 5 days so it makes a great snack throughout the week!  ~Erin


Roasted Garlic Hummus
  • ~ 1 (16 oz.) can garbanzo beans (a.k.a. chick peas)
  • ~ 1-2 tsp. fresh lemon juice (I admit I don’t really measure the lemon juice, I just squirt some in.)
  • ~ 3 tsp. extra virgin olive oil, divided
  • ~ 1 head of garlic
  • ~ ½ tsp. cumin
  • ~ ¼ tsp. salt (or more, to taste)
  • ~ 2-3 T. water, depending on how thick or thin you like it
  • ~ Optional: more olive oil and/or dehydrated garlic for garnish
  1. Cut off the pointy end of the head of garlic, to expose the cloves.
  2. Place it in the center of a double layer of foil & drizzle it with 1 tsp. olive oil.
  3. Wrap the head of garlic with the foil, enclosing it completely.
  4. Roast in the oven at 400°F for 30-40 minutes, or until it feels soft when squeezed. You can also roast it in the air fryer at 400° for 20 minutes, if you are lucky enough to have an air fryer. I love mine! (I’ll share more about it another time.) Set aside to cool.
  5. Drain and rinse the garbanzo beans. Remove the skins by pinching them between your fingers.*
  6. When the garlic is cool, squeeze it all into the bowl of a food processor. Make sure you don’t accidentally drop in the papery garlic skins.
  7. Add the garbanzo beans, lemon juice, remaining 2 teaspoons of olive oil, cumin, salt.
  8. Blend until well combined, scraping the sides often, adding a Tablespoon of water at a time, until the hummus is smooth.
  9. Garnish each serving with a drizzle of olive oil and a sprinkling of dehydrated garlic, if desired.

Weight Watchers Info.: This makes about a cup of hummus. Each ¼ cup serving is 1 Freestyle SmartPoint.

*It helps loosen the garbanzo bean skins if you shake them around in the colander while rinsing them. Then pinch the beans between your fingers and the skin should slide right off. This is a bit time consuming but removing the skins will make your hummus so much smoother. It’s a great activity for the kids! I mean, why do we even have kids if not to do the jobs we don’t want to do?! That’s a joke… sort of. Pretty sure my dad didn’t have to get up and change the TV channel ever in his adult life. Clearly, I’m showing my age. We had no remote but we only had 4 channels so, luckily, the manual channel surfing didn’t take long. I digress.

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