Weight Watchers Quick and Easy Salsa recipe
Makes 2 cups
Ingredients
1 (14 1/2 ounce) can canned Mexican style stewed tomatoes, undrained
1 small garlic clove, minced
1/2 cup onion, finely chopped
2 teaspoons lemon juice
2 tablespoons fresh cilantro, chopped
fresh jalapeno peppers, chopped (to taste)
1/8 teaspoon hot pepper sauce (or to taste)
Weight Watchers Spicy Orange Hummus recipe
Makes 8 servings
Ingredients
1 (15 ounce) can chickpeas, drained
1/4 cup orange juice
1/4 cup fresh parsley leaves
2 tablespoons tahini (sesame seed paste)
1 garlic clove
2 tablespoons chopped onions
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon low sodium soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon salt
Weight Watchers Bacon, Beans and Blue Cheese Dip recipe
Makes 12 servings
Ingredients
3 slices bacon, cooked, drained and crumbled
1 (15 ounce) can navy beans, drained
1/2 cup crumbled Blue cheese (2 ounces)
1 garlic clove, chopped
1/4 cup chopped onion
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Weight Watchers Zucchini Spread recipe
Makes 8 servings
Ingredients
3 1/2 cups (about 1 pound) zucchini, unpeeled, shredded
2 tablespoons finely chopped pecans, dry roasted
1/4 cup fresh parsley, finely snipped
1 medium garlic clove, minced
1 tablespoon olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
pepper, to taste
You can serve this as a dip for fresh vegetables, crackers or pita chips. I think it would also be great for a sandwich spread. There are a few variations you can try (with sun-dried tomatoes, toasted nuts or olives)… either way, it’s very tasty!
Weight Watchers White Bean and Garlic Spread recipe
Makes 12 servings
Ingredients
2 (16 ounce) cans cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil
2 garlic cloves, chopped (1 teaspoon)
1 lemon, juice and zest of
1/2 cup chopped parsley
2 teaspoons chopped fresh rosemary leaves
1/4 cup toasted nuts (optional)
1/8-1/4 cup olives, sliced (optional)
2-3 sun-dried tomatoes packed in oil, chopped (optional)
rosemary sprigs (to garnish)
salt and pepper, to taste
