Weight Watchers Recipes

Weight Watchers Red and Green Pepper Salad recipe
Makes 4 servings

Ingredients
2 large red peppers, halved and seeded
2 large green peppers, halved and seeded
1 1/4 cups ripe tomatoes, peeled, seeded and cut into 1/4-inch dices
2 tablespoons onions, finely chopped
1 tablespoon olive oil
1/4 teaspoon cayenne
1 teaspoon cumin
1/2 teaspoon salt (or to taste)

Dressing
1/2 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 pinch salt, or to taste
freshly ground black pepper, to taste

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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

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Here’s a very refreshing and crunchy salad that Palestinians eat with just about anything, but especially to accompany and give colour to rice dishes.

Weight Watchers Arabic Salad recipe
Makes 4 servings

Ingredients
4 medium tomatoes
4 small English seedless cucumbers
1/2 cup finely chopped parsley
1 small finely diced onion (optional)
1 tablespoon olive oil (optional)
1 medium lemon, juice of
1 teaspoon salt

Preparation
1. Dice the tomatoes and cucumbers, and place them in a bowl.
2. Add the chopped parsley and onion (if using).
3. Just before serving, add the lemon juice, olive oil and salt, and combine all the ingredients.
4. Serve in small bowls to accompany rice dishes.

WW POINTS per serving: 1
Nutritional information per serving: 72 calories, 0.6g fat, 3.3g fiber

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Weight Watchers Delicious Hummus recipe
Makes 7 servings

Ingredients
2 (10 ounce) cans chickpeas, drained and rinsed
1/4 cup toasted sesame seeds
1/4 cup tahini
1/2 cup fresh parsley, chopped (or 1/4 cup dried)
2 cloves garlic, minced
1 medium onion, chopped
2 tablespoons fresh lemon juice
1-2 tablespoon tamari
2 tablespoons cider vinegar
1 tablespoon curry powder (optional)
salt and pepper, to taste

Preparation
1. In a food processor, puree the garlic, onion, lemon juice, tamari, vinegar and curry powder (if using) until the mixture is smooth.
2. Add half of the tahini and half of the chickpeas and blend until smooth.
3. Add the remaining tahini and chickpeas and blend coarsely (so that the mixture is chunky).
4. Toast the sesame seeds in a heavy skillet over medium heat until they are golden, shaking the pan or stirring constantly to avoid burning.
5. Add the toasted sesame seeds and parsley to the hummus and stir to blend.
6. Add salt and pepper to taste.
7. Serve as a sandwich filling, or as a dip with toasted pita wedges or fresh vegetables.

WW POINTS per serving: 4
Nutritional information per serving: 204 calories, 9.1g fat, 5.9g fiber

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Weight Watchers Turkish Tomato Salad recipe
Makes 6 servings

Ingredients
4 medium tomatoes, thinly sliced
1/2 cup black olives, drained
2 cucumbers, thinly sliced
3 parsley sprigs (to garnish)

For the dressing
1/4 cup olive oil
1 tablespoon flat leaf parsley, finely chopped
1 teaspoon fresh mint, finely chopped
1 tablespoon white vinegar
1/4 cup lemon juice
salt, to taste
freshly ground pepper, to taste

Preparation
1. Arrange the thinly sliced tomatoes on the outside of a platter.
2. Using a fork, pierce the thinly sliced cucumbers a few times each and arrange them in the middle of the platter (inside the circle of tomatoes).
3. Beat together the dressing ingredients (olive oil, parsley, mint, lemon juice, white vinegar, salt and pepper).
4. Pour the dressing over the salad, then cover with cling wrap and refrigerate until ready to serve.
5. Just before serving the salad, place the olives on top.
6. Garnish with parsley sprigs and serve.

WW POINTS per serving: 3
Nutritional information per serving: 125 calories, 10.5g fat, 2g fiber