Just Peachy Honey-Lime Salad

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This light salad isn’t overly sweet for a hot summer evening. The almonds just add some protein and a bit of crunch — and with almonds and peaches being related, it only seems fitting to pair them here.  The peaches, blueberries, cucumber and red onion all blend really nicely with this super simple, sweet-tart honey-lime dressing.  A touch of feta would work well here too, but I don’t normally add it to the mixed salad; instead, I have it near for folks to choose whether they want to add it to their own serving (since feta seems to be a pretty love/hate sort of item).  I had blueberries on hand, but blackberries would be great too. Hope you enjoy trying all the possibilities with this easy peasy salad.

PS–I’ve tried several honey-lime dressings, but in this case, simplest is best. Can’t go wrong with fresh squeezed lime juice and honey!

~Robin

Ingredients:

5 c. fresh spinach

1 cucumber, seeded & chopped (about 1.5 cups)

1.5 c. blueberries

½ c. sliced almonds

1.5-2 peaches,* sliced

½ a red onion, sliced (I half the slices of the bigger pieces, just so not overly messy to eat)

¼ c. lime juice (about 2 limes)

2 T. honey

Instructions:

Juice 3 limes, one of them into a different container.  Then slice peaches and carefully pour the juice from 1 lime over them to prevent browning.  Set aside.

Combine spinach, cucumber, almonds, onion and blueberries.  Set aside.

For dressing, mix ¼ c. lime juice and 2 T. honey. Whisk together well and pour over salad.

Add blueberries and peaches to salad and very gently toss together, then serve.

Weight Watchers Info.:  Each 2 c. serving is only 4 SmartPoints.

*I’ll be honest, I use 2 peaches but I always end up eating half of one as I make the salad.

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Italian Tortellini Salad

I invented this on a Sunday night when I felt like something new. I love the Italian chopped salad at McAlister’s Deli, so I was thinking about that as I started, but I like how it ended up even better if I do say so myself. Its distinctive flavors still go together well. It makes a HUGE amount, so I quickly realized I’d need to share and took most of it to work the next day. I was pleased to find I didn’t even have to try to find a spot in the fridge for it again when I went to put it away at the end of lunchtime since it had all vanished – yay!

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The best part about this recipe, as I face down a 99 degree afternoon, is that it requires no cooking except quickly boiling the tortellini, and it’s served at a nice chilly temp.  This is filling enough to be your dinner or a hearty side or appetizer.  ~Robin 

Ingredients:

Buitoni three-cheese tortellini, 1 20 oz. bag

2 medium cucumbers, chopped

½ red onion, diced or thinly sliced (about a cup, sliced)

2 c. of tiny tomatoes, halved or quartered depending on size (I love Sunset’s Wild Wonders Gourmet Medley for their variety of colors, but you can snag any grape or cherry tomato variety as well)  

1 c. sliced Kalamata olives (could use green olives too, but I love Kalamata olives)

About 4 c. of baby spinach (stems removed)

2 c. hard salami, cubed into ½ in. chunks (about 10 oz. by weight)*

2 c. provolone cheese, cubed into ½ in. chunks (about 10 oz. by weight)

1 c. Ott’s creamy Italian dressing

Black pepper, fresh cracked, to taste (optional)

Directions:  

Prepare one package of tortellini according to package instructions, except do not add any olive oil – it would make it harder for the dressing to stick to the pasta later.  Drain very well and set aside to dry further and cool.  

Once pasta is cool enough and well-drained, add all other ingredients except tomatoes, black pepper, dressing, and olives; then mix. Add tomatoes, olives, pepper (if desired), and dressing, gently tossing until mixed well and salad is coated with dressing throughout. Chill & serve.  

*My deli counter sliced the salami and cheese into ½ inch thick slices so I was able to simply chop it into cubes from there…big time saver!  This salami from the deli is SO much better than the lunch meat slices you may have been tortured with by a well-meaning relative as a child. I thought I didn’t like salami all my life, but it turned out I just hadn’t had the right salami.  Give salami a chance! Unless you’re one of our vegetarian friends, in which case you can save a couple bucks instead.  🙂 

Greek Quesadillas

  Posted by Robin 

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I make these as a (very filling) vegetarian dish, but if you want to throw in some shredded rotisserie chicken, you could. My husband Barry usually complains about all-veggie meals because he doesn’t feel like they are filling, but he loves this one – and stays good and full. It’s one of our daughter Emery’s favorites too!  These are so rich tasting and super easy, but I also love how absolutely gorgeous they are. We all deserve a pretty meal now and then!  

Ingredients: 

8 8-inch tortillas*

2 c. shredded mozzarella*

1 red onion, thinly sliced

2 c. fresh spinach

1/2 c. feta cheese, crumbled*

1 red bell pepper, chopped** 

12 Kalamata olives, pitted & sliced (I usually buy them sliced and count 2 or 3 slices as one olive depending on size)

Cooking spray

*Weight Watchers-friendly ingredient substitutes:  

8 8-inch Ole Extreme Wellness High Fiber low carb tortillas wraps

2 c. shredded part-skim mozzarella

½ c. fat-free feta (Nikkos is my brand)

**You can do sun-dried tomatoes instead of red bell peppers; I don’t think they go as well together so I recommend either/or – the bell pepper is definitely the healthier option and is my preference – the sun-dried tomato can be too dominant a flavor for me, but Barry loves them.

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Directions:

Spray non-stick pan with cooking spray; begin heating to medium heat.  Place a tortilla on a plate and build, using about a half cup of mozzarella per quesadilla (it’s the glue that will hold it all together).  Pile on what you’d like (for Weight Watchers, no more than 9 slices of olives – about 3 olives); place carefully in the pan and top with another tortilla. Brown on both sides; cut and serve.

Weight Watchers Info.:  For a whole 8-in. quesadilla, this is just 8 SmartPoints (serves 4).

Cheesepic

Cream Cheese Quiche with Sausage, Cheese, & Spinach

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This quiche is one of Erin’s kids’ favorite meals.  It’s often requested for breakfast, brunch, and even supper.  Who doesn’t love breakfast food for supper?!  It’s so quick and easy to throw together and tastes like something you’d get at a fancy brunch.  There are two sets of ingredients noted below (standard & Weight Watchers friendly).  Enjoy!

 

Standard Ingredients (see below for Weight Watchers ingredient list):

7 eggs, room temperature

8 oz. cream cheese, room temperature

1 c. finely shredded cheddar or Colby-jack cheese

1 deep dish frozen pie crust

8 oz. breakfast sausage

2 c. baby spinach, loosely packed

2 T. half & half or milk

1 tsp. salt

½ tsp. black pepper

 

Weight Watchers Ingredients:

7 eggs, room temperature

8 oz. reduced-fat cream cheese, room temperature

1 c. Kraft 2% Mexican shredded cheese blend

1 deep dish frozen pie crust (such as Pillsbury All Vegetable)

8 oz. turkey breakfast sausage, browned (Jennie-O used here)

2 c. baby spinach, loosely packaged

2 T. fat-free half & half

1 tsp. salt

½ tsp. black pepper

 

Instructions:

Preheat oven to 375°F.

Make sure your eggs and cream cheese are room temperature.  If not, you can microwave the cream cheese until it’s softened but not warm.  You can place your eggs in lukewarm water to bring them to room temperature faster.

Chop the spinach, removing any tough stems as needed.

In a blender, combine room temp. cream cheese, eggs, half & half, and salt & pepper until smooth.

Layer half the browned sausage, half the chopped spinach, and half the cheese in the bottom of the frozen pie crust.

Pour half the egg mixture over top.

Repeat with the remaining ingredients.

Place quiche on foil-lined cookie sheet (in case it overflows!) and bake for approximately 45 minutes, or until center is set.

*If it starts to brown too much, place a piece of foil loosely over the top.

*Don’t have sausage?  No problem.  You can substitute crisp bacon or ham for the sausage.  (Be sure to adjust WW SmartPoints accordingly, if applicable.)

 

Weight Watchers info:  This makes 8 servings at 10 SmartPoints each.