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 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)

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This simple recipe has an excellent taste. The fresh tomatoes and the basil add such a nice flavor to the fish!

Weight Watchers Tomato and Basil Baked Fish recipe
Makes 3 servings

Ingredients
1 lb white fish fillets (cod, halibut, flounder or turbot)
1-2 fresh summer tomatoes, thinly sliced
1/4-1/2 cup tomato sauce
1/2 fresh basil leaf, shredded
1/2 cup scallions, minced
1/4 cup breadcrumbs
salt and freshly ground black pepper, to taste
fish seasoning, to taste

Preparation
1. Preheat the oven to 375 degrees F.
2. Add the tomato sauce to the bottom of a baking dish.
3. Rinse the fish fillets and pat dry.
4. Sprinkle salt, pepper and fish seasoning (if using) to taste on both sides of the fish, and lay the fillets in the baking dish.
5. On a cutting board, chop the basil and mince the scallions.
6. Add the breadcrumbs to the pile of fresh herbs and chop roughly.
7. Top the fish fillets with the herb and breadcrumb mixture, then add the fresh tomato slices on top.
8. Bake in the oven for about 20 minutes (or until the fish is cooked through).

WW POINTS per serving: 4
Nutritional information per serving: 191 calories, 2.6g fat, 1.6g fiber

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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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