dinner

I’ve been packing salads to take to work every day for a while now. I usually make one salad a week and enjoy it as part of my afternoon snacks.

While I adore the Mustardy Cole Slaw and Broccoli Cranberry Salad, I also like to add new salads to my repertoire, and this one certainly fit what I was looking for and gave me some variety to work with!

My sister-in-law Beth makes this salad regularly, and recommended it as one to try. It’s from our favorite Weight Watchers 5 Minute 15 Minute Recipe books, and whips up really quickly.

While I enjoyed it as a salad, I think it would also be fantastic as a garnish for grilled chicken. I’m definitely going to have to try that. As listed below, it has a very pico de gallo flavor, in the best possible way. A ½ cup of this tasty salad is perfect for an afternoon snack!

Weight Watchers Southwestern Corn Salad

By Weight Watchers

Serves 8

INGREDIENTS

3 Tbsp. fresh lime juice

2 Tbsp. extra virgin olive oil

2 Tbsp. chopped fresh cilantro

½ tsp. salt

1/8 tsp. freshly ground pepper

1 1/4 cup fresh corn, cooked

1 roma tomato, diced

1 ½ cup chopped bell peppers, yellow, red, and green

1/3 cup sliced scallion

1 diced peeled avocado

1 jalapeno pepper, seeded and minced

INSTRUCTIONS

1. Combine first 5 ingredients in a larger bowl, stirring with a whisk.

2. Add bell peppers and remaining ingredients. Toss gently to combine.

Per 1/2 cup serving:

CAL 87; CARB 7g; FAT 6g; PROT 2g; FIB 2g; WW Points Plus: 2

Hoisin-Lime Pork Lettuce Wraps

Homemade Chicken Pho

Mustard BBQ Sauce

I have a burger thing going on. I can’t really get enough of them! I’m constantly thinking of different ways to make them, and LOVING the results!

When I spotted Gina‘s latest burger recipe, I knew it was going to quickly find its way to my plate. With all these new burgers entering my life, I’ve also been trying to eat them in a new way: Bunless. Afterall, I don’t really need that extra bread… and if the burger is flavorful enough, I don’t miss it at all.

After making the bruschetta burgers a few weeks ago, I was ready to move onto this next version: TERIYAKI. The meat is seasoned with crunchy veggies which makes the burger extra flavorful. The sauce on top is SUCH a delicious teriyaki sauce… homemade, and better than any I’ve had from a bottle!

You are going to love this one!

Grilled Hawaiian Teriyaki Burger

From Skinnytaste

Makes 8

INGREDIENTS

For the Burgers

2 lbs 93% ground beef

1/2 cup grated carrots

1/2 cup chopped scallions

1 tsp fresh grated ginger

1 tbsp reduced sodium soy sauce

1 tsp sriracha sauce (or more if you like it spicy)

8 slices fresh or canned pineapple

8 100-calorie buns (optional)

For the Sauce

1/2 tbsp cornstarch

1/4 cup cold water

1/4 cup low sodium soy sauce

1/2 cup pineapple juice

3 tbsp brown sugar

1/2 teaspoon fresh grated ginger, very fine

1 small garlic clove, minced

INSTRUCTIONS

1. For the burgers: Gently combine the ground beef with grated carrots, scallions, ginger, soy sauce and sriracha sauce. Form into 8 equal sized patties, try not to overwork the meat so it doesn’t get tough.

2. For the teriyaki sauce: Combine the cornstarch in cold water and dissolve. Set aside.

3. Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.

4. Heat the grill. When hot clean the grates and spray with oil. Place the patties on the grill and cook on high heat for about 5 to 7 minutes on each side, or until burgers are cooked to your liking. While the burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.