These 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