snack

Being from the south, I’ve always eaten a LOT of coleslaw. Whether it’s a vinegary slaw or a mayonaisse-based slaw, I’ve always been a fan.

My fabulous sister in law (Beth – Please note that I’m giving you credit for this…) talked me into making this last week after she and the Virginia folks had devoured it at dinner. The only good thing about Beth and Jason being on the East coast is that she can try recipes two hours before I do and catch me on the way home from the gym with all the details.

I needed to stop at the grocery to pick up bananas anyway, so a few more items in the basket worked out just fine.

BTW… Have I mentioned that my brother and Beth have shed 30 lbs since the beginning of the year by cooking recipes like this one and following the Weight Watchers program? They are ROCKIN it in Virginia and inspiring me to get creative in the kitchen for sure!

Weight Watchers Mustardy One-Point Cole Slaw

From Weight Watchers

Serves 6

INGREDIENTS

2 Tbsp. sugar

1 Tbsp. canola oil

1 Tbsp. cider vinegar

1 Tbsp. yellow mustard

1 tsp. salt

1/4 – 1/2 tsp. black pepper

1/2 cup red bell pepper, chopped finely

4 cups coleslaw mix with carrots

INSTRUCTIONS

1. Mix the first 6 ingredients in a small bowl. Whisk to combine. Note: At this point, the sauce will look like a peppery honey mustard. I used the full 1/2 tsp. of black pepper and loved it, but if you’re not into spice, just use 1/4 tsp.

2. Slice your peppers very finely.

3. Add coleslaw mix and peppers to a bowl.

4. Add the mustard sauce to the veggie mix and stir to combine.

5. Place coleslaw in the refrigerator for about 15 minutes for the dressing to set in. Note: When I got the salad out of the fridge, I noticed that much of the slaw had already wilted. This revealed a lot of extra sauce, to which I made the decision to add the rest of the slaw mix.

6. Serve slaw as a side dish to your favorite main course, or as a topping to a sandwich.

I absolutely loved this slaw. It’s hard to believe that it didn’t have some sort of mayo in it, instead just mustard. Yum! I even took a serving to work to eat as a snack… and was incredibly excited to eat it mid-morning.

Now that I’ve finished my first batch of this slaw, I’ll be whipping up another. It’s too good of a snack not to!

Per 1/2 cup serving:

CAL 32; FAT 2g ; CARB 3g; PROT 0g; FIB 0g ; SOD 30mg ; WW Points Plus 1

Roasted Cabbage with Lemon

Crockpot Balsamic Chicken

Weigh In Update + a Creative Lunch

Are you looking for something fun to bring to an upcoming Super Bowl party? I’ve got your recipe right here.

In a sea of queso and buffalo-flavored dishes, yours is going to stand out. It’s fresh, delicious and a total crowd pleaser.

I had a friend over last weekend, and let me just tell you… it vanished FAST! It was delicious as a dip, but I’d also love to try it as a garnish for wraps or even over chicken. I’m DEFINITELY making this one again.

Fresh Cucumber Salsa

From Pinterest

Yields 2 1/2 cups salsa

Per 1/4 cup serving (not including chips) = 16 calories

INGREDIENTS

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp. minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp. minced fresh cilantro
1 garlic clove, minced or pressed
1/4 cup reduced-fat sour cream
1-1/2 tsp. lemon juice
1-1/2 tsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. seasoned salt
Your choice of chips

INSTRUCTIONS

1. Prepare the cucumber, tomato, and onion, combining them in a medium bowl.

I used an English cucumber, and seeded them using a teaspoon. Super easy!

2. Mince your jalapeno pepper and add it to the bowl, along with the garlic. Note: Please be careful with that pepper! Your hands will pick up oils from it, and if you rub your eyes… you could be in for a rude awakening! (This totally happened to me when I made it! Ouch!)

3. Mince your fresh herbs and add them to the mixture.

4. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.

5. Pour over cucumber mixture and toss gently to coat.

6. Move to your favorite bowl, and serve with chips.

I paired this salsa with Eat Your Vegetables chips. If you haven’t tried these chips yet, I really recommend them. They come in delicious flavors like Jalapeno Ranch and Sour Cream and Onion. For this dip, I chose the simple Sea Salt flavor… and they were PERFECT!