Chef Isabella Shares Some of Her Favorite Recipes

Chef IsabellaThese fabu-licious and Weight Watchers-friendly recipes have been created by the incomparable Weight Watchers Group’s Chef, Chef Isabella, for your enjoyment. All PointsPlus™ values were calculated using the Weight Watchers eTools Recipe Builder tool.

Buon appetito!

Lemon –Dijon dressing

Yield about ½ cup (8 tbsp./ 1 PointsPlus™ value per tbsp)

1 lemon (zest and juice)

2 tbsp. olive oil

3 tbsp. Dijon mustard

Salt and pepper to taste

Combine all ingredients in a container with lid and shake it! Store it up to 5 days in refrigerator

 

Avocado-pistachio dressing

Yield about 1.5 cup (24 tbsp.) 11 PointsPlus™ value for the whole recipe

1 avocado

1 lemon (just the juice)

.2 cup ground pistachios

.25 cup cold water

Salt and pepper to taste

Using food processor puree avocado, then add rest of ingredients and blend all together. Store up to 5 days

 

Shallot-parsley vinaigrette

Yield about ½ cup (8 tbsp.) 1 PointsPlus™ value per tbsp.

1 shallot- minced

1 tbsp. chopped parsley

2 tbsp. sherry vinegar

4 tbsp. olive oil

Salt and pepper to taste

Put all ingredients in a container with lid, then shake it to mix them all. Store up to 5 days

 

Olive –shallot tapenade

Yield about 1.5 cup (5 PointsPlus™ value total)

1 shallot- diced

1 cup Kalamata olives

2 tbsp. Parsley- chopped

1 tbsp. Olive oil

Salt and pepper to taste

Mince olives by hand or with a food processor. Mix all ingredients together with a Wisk. Store, refrigerated up to 5 days

 

Caper-red onion tapenade

Yield about 4.25 cup (10 PointsPlus™ value total)

2 cups red onions- small diced

1.5 cup capers- drained

¼ cup fresh mint- minced

¼ cup brown rice vinegar

¼ cup brown sugar

Mix all ingredients together with a Wisk. Store in refrigerator up to 5 days

 

Hummus

Yield about 1.75 cup (14 PointsPlus™ value total)

1 cup canned garbanzo beans

1 tbsp. fresh lemon juice

2 tsp. minced garlic

2 tbsp. tahini paste

2tsp. olive oil

Salt and pepper to taste

Using food processor, puree garbanzo beans. Add rest of ingredients, oil at last. Store in refrigerator up to 5 days

 

White bean dip

Yield about 1.5 cup (24 tbsp./ 15 PointsPlus™ value total)

¼ cup dried white beans ( about 8 oz. cooked)

2 tbsp. e.v.o.o.

1 tsp. minced garlic

2 tsp. fresh sage- minced

Dash salt and pepper

Boil beans until well done, drain from water

Add rest of ingredients; mix well. Feel free to add any other spices, to your own taste. Store up to 5 days

 

Edamame dip

Yield about 1.75 cup (about 28/30 tbsp./ 8 PointsPlus™ value total)

1 cup edamame beans-shelled

¼ cup red onion- minced

2 tsp. fresh mint

2 tsp. olive oil

Pinch cumin

Salt and pepper to taste

Boil edamame with onion and mint until soft. Drain, puree all in food processor and add rest of ingredients. Store in refrigerator up to 5 days

 

 

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