Fresh Salmon and Lime Cakes

Here's a delicious fish cake recipe - each small cake is only 1 point, because no oil is involved. (If you want, you can try frying them in oil, but the point value will increase.)

You can also make these cakes bigger, and eat them as burgers.

I personally don't like to eat spicy, but if you want to add some heat to these cakes, chop up some hot red chili peppers and add them to the salmon mixture.

Weight Watchers Fresh Salmon and Lime Cakes recipe
Makes 20 small cakes

Ingredients
500 g salmon fillets, skin removed
3 tablespoons fine cornflour
1 egg white
1 tablespoon finely chopped ginger
3 kaffir lime leaves, shredded
3 tablespoons chopped flat leaf parsley
1 teaspoon wasabi

For the lime dipping sauce
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons brown sugar

Preparation
1. To make the salmon cakes, remove any bones from the salmon and chop into 1/4 inch (5mm) dices.
2. Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, chopped parsley and wasabi paste; mix well.
3. Grill the cakes (or fry them in oil) on each side, until they turn golden brown.5. Drain the cakes on kitchen towels, and keep warm in a low oven until you finish cooking up the batter.
4. To make the lime dipping sauce, combine the lime juice, soy sauce and brown sugar.
5. Serve the dipping sauce with the warm salmon cakes.

WW POINTS for one cake: 1
Nutritional information for one cake: 44 calories, 0.9g fat, 0.1g fiber

Granola Bars

The peanut butter flavor of these home-made granola bars gets nicely complemented by the sweetness of the dried fruit.

Weight Watchers Granola Bars recipe
Makes 12 servings

Ingredients
1 1/4 cups rolled oats
1 egg, beaten
2 tablespoons milk
1/2 cup sliced almonds
1/4 cup peanuts
1/2 cup sunflower seeds
1/2 cup peanut butter
2 tablespoons raisins
1/2 cup dried apricots, chopped
2 tablespoons orange juice (fresh)
1/2 teaspoon orange rind (fresh)
2 tablespoons brown sugar
1/2 teaspoon cinnamon

Preparation
1. Preheat the oven to 350 degrees F.
2. Toast the oats and sunflower seeds on a cookie sheet at 350 degrees F for about 5-7 minutes (until crispy).
3. In a large bowl, combine the toasted oats and sunflower seeds with the remaining ingredients (except the sliced almonds).
4. Press the mixture into an 8-inch greased baking dish.
5. Press the almonds on top.
6. Bake at 350 degrees F for about 15 minutes (or until brown and done).
7. Cool before cutting into bars.

WW POINTS per serving: 5
Nutritional information per serving: 205 calories, 12.9g fat, 3.3g fiber

Salsa Burgers

I know it's not that healthy, but I enjoy eating burgers once in a while. They're my favorite comfort food (besides pasta, of course).

I tried this burger recipe the other day, and I loved it. The salsa really gives it a special flavor...

Weight Watchers Double Salsa Burgers recipe
Makes 6 servings

Ingredients
1 1/2 lbs lean ground beef
1 large tomato, seeded and finely chopped
1/4 cup finely chopped red onions
1 garlic clove, minced
1/2 cup finely chopped green sweet peppers
2 finely chopped seeded jalapeno peppers
2 cups shredded lettuce
1 tablespoon snipped cilantro
1/3 cup finely shredded cheddar cheese
1/4 teaspoon salt
1/4 cup sour cream and/or guacamole (to serve)

Preparation
1. For the salsa: In a bowl, combine the tomato, garlic, onion, green peppers, jalapeno peppers, cilantro, and salt. Set aside 2 tablespoons of the salsa. Cover and chill the remaining salsa until serving time.
2. In another bowl, combine the ground beef and the 2 tablespoons of reserved salsa; mix well.
3. Shape the mixture into six 1/2-inch-thick oval patties.
4. Grill the patties on an uncovered grill directly over medium coals for about 13-15 minutes (or until an instant-read thermometer inserted in side of patty registers 160 degrees F), turning the patties once halfway through grilling time.
5. Arrange the shredded lettuce on individual plates. Top with the burgers, the remaining salsa, and the cheddar cheese.
6. Serve with sour cream and/or guacamole.

WW POINTS per serving: 6
Nutritional information per serving: 260 calories, 15.6g fat, 1g fiber

Double Chocolate Chunk Cookies

These delicious double chocolate chunk cookies are crispy on the outside and chewy in the centre!

They're also easy to prepare. You can use dark or white chocolate - either way, they are yummy!

Weight Watchers Double Chocolate Chunk Cookies recipe
Makes 36 cookies

Ingredients
1 cup softened butter or margarine
3/4 cup firmly packed dark brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup unsweetened cocoa powder
2 cups plain flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (250 g) package chocolate, coarsely chopped

Preparation
1. Preheat oven to 375°.
2. In a large bowl, cream butter and both sugars until light and fluffy.
3. Beat in vanilla.
4. Blend in egg and cocoa, then flour, baking soda and salt, beating until a stiff dough is formed.
5. Stir in chocolate chunks.
6. Spoon rounded tablespoonsful of dough 5cm apart on ungreased baking sheet.
7. Bake for 8-12 minutes until set.
8. Cool on tray for two minutes, then transfer to wire racks.

WW POINTS per cookie: 3
Nutritional information per cookie: 142 calories, 9.6g fat, 1.7g fiber

Delish Brownies

My mouth is watering just by looking at this picture and thinking how incredibly delicious these brownies are... Yes, one brownie is 8 points, but it's totally worth it. :)

Weight Watchers Brownies recipe
Makes 12 servings

Ingredients
4 tablespoons cocoa
1 cup butter
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt

Preparation
1. Melt butter and cocoa at low heat.
2. Add sugar, egg and vanilla mix.
3. Sift flour and salt, add gradually, mixing well.
4. Pour into a greased and floured 9-inch pan.
5. Bake at 350 degrees for 45-50 minutes.
6. Cool before cutting.

WW POINTS per serving: 8
Nutritional information per serving: 326 calories, 16.9g fat, 0.9g fiber

Colonial Spice Bars

Sorry for not posting any new recipes these last few days, I had some problems with my internet connection.

Here's a great recipe for colonial-style spice bars are wonderful and really addictive! The lemon icing complements the taste beautifully.

Weight Watchers Colonial Spice Bars recipe
Makes 24 servings

Ingredients

Bars
1 1/4 cups flour
1/2 teaspoon baking soda
1 egg
3/4 cup brown sugar
2/3 cup buttermilk or sour cream
1/3 cup shortening
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves

Frosting
1 1/2 cups powdered sugar
2 tablespoons butter, softened
2 tablespoons lemon juice
2 tablespoons lemon peel, grated

Preparation
1. Combine bar ingredients and put in a greased 9"x13" glass pan.
2. Bake at 375 degrees for 20 minutes or until top springs back when lightly touched.
3. Mix frosting ingredients together. Frost bars while still warm.

WW POINTS per serving: 3
Nutritional information per serving: 120 calories, 4.2g fat, 0.3g fiber

Ramen Noodle Salad

This is not a low-point dish, but it's very tasty.

Of course, you can reduce the amount of oil used. You can also try it with broccoli slaw instead of coleslaw.

Weight Watchers Ramen Noodle Salad recipe
Makes 4 servings

Ingredients
1 package ramen noodles, raw & crushed
1 (8 ounce) bag coleslaw mix
1/2 cup sunflower seeds
1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar (or 6 packets of Splenda)

Preparation
1. Mix together the coleslaw mix, crushed noodles and sunflower kernels.
2. In a small bowl, mix the oil, vinegar and sugar together.
3. Mix well all ingredients together and refrigerate for at least 2 hours.

WW POINTS per serving: 12
Nutritional information per serving: 456 calories, 38g fat, 3.2g fiber

Salmon Pasta Salad

This is a delicious salad for all those who love pasta (I know I do!).

If you don't have fresh salmon, you can replace it with canned salmon (it's less work this way).

Weight Watchers Salmon Pasta Salad recipe
Makes 10 servings

Ingredients
1 lb rotini pasta
15 1/2 ounces red salmon
1/3 cup ripe olives, sliced
1/4 large red bell pepper, thinly sliced
3 green onions, chopped
2 cups celery, thinly sliced
2 cups carrots, thinly sliced
1 tablespoon virgin olive oil
1/8 cup vegetable oil
1/3 cup red wine vinegar
1/2 teaspoon crushed dried oregano leaves
1/2 teaspoon sugar
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)

Preparation
1. Rinse and remove skin, bones and other tissue from the red salmon, then break into medium-size pieces.
2. Cook the pasta according to the instructions on the box, then chill.
3. In large bowl, mix together the pasta, salmon, olives, bell pepper, carrots, celery and onion.
4. In a smaller bowl, combine the vinega, oils, oregano, sugar, salt and pepper; mix well, then pour this dressing over the salmon mixture, tossing carefully to coat.
5. Serve immediately (or cover, chill and serve later).

WW POINTS per serving: 6
Nutritional information per serving: 299 calories, 9.1g fat, 2.8g fiber

Creamy Dill Pickledy Potato Salad

If you like dill pickles, then you will love this potato salad!

This is a meal that's very easy to prepare. You can make it the day before and put it in the fridge until it's ready to be served.

Weight Watchers Creamy Dill Pickled Potato Salad recipe
Makes 12 servings

Ingredients
3 lbs red potatoes, boiled and cubed
4-6 eggs, hard boiled and diced
1 large dill pickles, diced
1/4 cup pickle juice
1/4 cup fresh dill, minced
1-2 cup mayonnaise
1/2 teaspoon mustard powder
1/2 onion, finely chopped
kosher salt, to taste
fresh ground black pepper, to taste

Preparation
1. Put the potatoes in a large bowl.
2. Sprinkle with the pickle juice and gently toss.
3. Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs; add to potatoes stirring in (adding more mayonnaise will make the salad creamier).
4. Season with salt and pepper to taste.
5. Serve at room temperature or chilled.

WW POINTS per serving: 4
Nutritional information per serving: 192 calories, 8.4g fat, 2.7g fiber

Sweet Cornbread

Here's a delicious sweet cornbread recipe. If you like, you can add chopped green onions, bell peppers, apples or grated cheddar cheese to the mix. For a less sweeter taste, reduce sugar to 1/2 cup.

Weight Watchers Moist Sweet Cornbread recipe
Makes 10 servings

Ingredients
1/2 cup yellow cornmeal
1 (10 ounce) can corn, nibles well drained
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1 1/4 cups half-and-half cream or milk
2 large eggs, slightly beaten
1/3 cup oil
4 tablespoons melted butter
1 tablespoon baking powder

Preparation
1. Set oven to 350 degrees F. Set oven rack to second-lowest position.
2. Butter an 8 x 8-inch square baking dish.
3. In a large bowl, mix together flour with sugar, cornmeal, baking powder and salt.
4. In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
5. Mix in canned corn niblets.
6. Transfer to baking dish.
7. Bake for 35-40 minutes.

WW POINTS per serving: 8
Nutritional information per serving: 338 calories, 17.1g fat, 1.8g fibe

Hot Mexican Cornbread

If you like spicy foods, then you should definitely try this hot Mexican cornbread recipe!

Weight Watchers Hot Mexican Cornbread recipe
Makes 8 servings

Ingredients
1 cup cornmeal, yellow or blue
1 cup milk, sweet
1/2 teaspoon baking soda
1/2 teaspoon salt
2 jalapeno peppers, finely chopped
1 (14 ounce) can creamed corn
2 eggs, well beatened
1 cup green onions, finely chopped
1/2 lb cheddar cheese, grated
1/4 cup olive oil

Preparation
1. Mix all of the ingredients together, except the oil, and reserve half of the cheese for topping.
2. Put the oil in a skillet and heat over medium heat until hot.
3. Pour over cornmeal mixture in bowl.
4. Stir fast to melt cheese.
5. Pour mixture into hot skillet and top with remaining cheese.
6. Bake at 350' for 40 minutes.

WW POINTS per serving: 7
Nutritional information per serving: 310 calories, 19.3g fat, 2.2g fiber

Traditional Shortbread---Healthier

Shortbread is a type of biscuit (cookie) which is traditionally made from sugar, butter and white flour. It is named like this because of its crumbly texture.

This is a traditional shortbread recipe that's guaranteed to be a hit at parties or family gatherings.

Weight Watchers Traditional Shortbread recipe
Makes 15 servings

Ingredients
9 ounces plain flour
6 ounces butter
3 ounces caster sugar

Preparation
1. Mix the flour and sugar first, and then rub in the butter.
2. Knead the mixture until it becomes a smooth paste.
3. Roll out till about 3/4 inch (2 cm) thick.
4. Cut into rectangles and decorate the top with a fork creating rows of holes.
5. Transfer to a greased baking sheet and bake for 20-25 minutes at 160C (325F/Gas Mark 3). They want to stay pale and light golden.
6. In warm weather you may want to chill the cookies before baking.
7. To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.

WW POINTS per serving: 4
Nutritional information per serving: 168 calories, 9.4g fat, 0.5g fiber

Pumpkin Oatmeal Cookies

These low-fat pumpkin cookies are great for the fall holidays and make a healthy after-school snack for the kids too.

You can soak the raisins in water if you want the cookies to turn up less dry. If you don't like raisins, you can always replace them with chocolate chips.

Weight Watchers Pumpkin Oatmeal Cookies recipe
Makes 60 servings

Ingredients
1 cup pumpkin puree
2 egg whites, whipped
1 cup brown sugar, packed
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups rolled oats
1 cup raisins

Preparation
1. Spray baking sheet with cooking spray.
2. In a large bowl combine pumpkin and egg whites.
3. In a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (Batter will be very dry at first.)
4. Mix ingredients together just until moistened.
5. Drop cookies by tablespoonfuls onto prepared baking sheet, 2" apart. You can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking.
6. Bake at 350 degrees for 15 minutes.

WW POINTS per serving: 1
Nutritional information per serving: 49 calories, 0.3g fat, 0.6g fiber

Mexican Spirals

This is a great appetizer or side dish recipe that you can make for holiday parties. Just make sure you buy a quality tortilla shell.

These are best when served hot, but if there are any leftovers, you can freeze them and use them another time.

Weight Watchers Mexican Spirals recipe
Makes 5 dozen spirals

Ingredients
8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb Monterey jack cheese, shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
vegetable oil
salsa
sour cream

Preparation
1. In a large bowl, combine cream cheese, chicken, Monterey jack, coriander, jalapeno peppers, and cumin.
2. Spread mixture evenly over tortillas.
3. Roll up each tortilla tightly around chicken mixture.
4. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
5. Just before serving, cut each tortilla roll into 1/2 inch slices.
6. Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
7. Serve hot with salsa and sour cream.

WW POINTS for 1 spiral: 1
WW POINTS for 1 dozen spirals: 11
Nutritional information for 1 spiral: 35.3 calories, 2.3g fat, 0.1g fiber
Nutritional information for 1 dozen spirals: 424 calories, 28.0g fat, 1.5g fiber

Orange Sponge Cake

Here's a wonderful light cake with a lovely orange flavor! It's only 2 points, so no reason to feel guilty if you grab a second serving! :)

Weight Watchers Orange Sponge Cake recipe
Makes 16 servings

Ingredients
1 cup sifted cake flour
5 egg yolks
5 egg whites
1 1/4 cups sifted powdered sugar
1 cup orange juice
1 tablespoon finely shredded orange rind
1 tablespoon honey
1/2 teaspoon cream of tartar
1/2 teaspoon almond extract
1 teaspoon vanilla

Preparation
1. Combine cake flour and 1/2 cup of the sifted powdered sugar, and set aside.
2. In a small mixer bowl, beat the egg yolks with an electric mixer on high speed for about 6 minutes (or until thick and lemon-colored).
3. Gradually add the remaining powdered sugar, beating constantly for about 4 minutes.
4. Stir in the orange peel.
5. Wash beaters thoroughly.
6. In a large mixer bowl, beat the egg whites, vanilla, and cream of tartar until soft peaks form.
7. Gently fold yolk mixture into whites.
8. Sift flour mixture over egg mixture, 1/3 at a time, and fold in gently.
9. Turn into ungreased 9 inch tube pan.
10. Bake in 325 degree oven for about 55 minutes (or until cake springs back when lightly touched).
11. Invert cake in the pan, cool thoroughly.
12. Remove from the pan.
13. With a long tined fork, poke holes on top of the cake at 1 inch intervals.
14. For syrup - combine orange juice and honey in a saucepan.
15. Simmer for 5 minutes.
16. Remove from heat, stir in almond extract.
17. Spoon syrup evenly over the cake (a small amount at a time), allowing the cake to absorb the syrup.
18. Chill, if desired.

WW POINTS per serving: 2
Nutritional information per serving: 99 calories, 1.4g fat, 0.2g fiber

Jalapeno Chicken Crescent Pinwheels

Here's a great appetizer recipe for those who like spicy foods. If you want to make them less spicy, you can mix in some bell peppers too (or use them instead of the jalapenos for no hotness).

Weight Watchers Jalapeno-Chicken Crescent Pinwheels recipe
Makes 32 servings

Ingredients
1 (8 ounce) can refrigerated crescent dinner rolls
1/2 cup cooked chicken
2-3 tablespoons jalapeno chiles
4 ounces cream cheese, softened
2 tablespoons green onions (2 medium)
1/4 cup fresh cilantro
1/8 teaspoon salt

Preparation
1. Heat oven to 375°F. In a small bowl, mix all ingredients except dough until well combined; set aside.
2. Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.
3. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.
4. Bake at 375°F for 14 to 16 minutes (or until light golden brown). Immediately remove from cookie sheet. Serve warm.

WW POINTS per serving: 1
Nutritional information per serving: 38 calories, 1.8g fat, 0.3g fiber

Grilled Spicy New Potatoes

Here's a very nice and easy to make grilled potatoes recipe. The combination of spices gives them just the right flavor!

Weight Watchers Grilled Spicy New Potatoes recipe
Makes 6 servings

Ingredients
2 1/2 lbs small potatoes (washed and cut into bite size pieces)
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground fennel
1/2 teaspoon chili powder
1 teaspoon salt (or to taste)
2 tablespoons olive oil

Preparation
1. In a medium bowl, combine the potatoes and 1/2 tablespoon oil.
2. In a separate small bowl, mix the ground cumin, ginger, fennel, paprika, chili powder and salt.
3. Add the spice mix to the potatoes and toss well to coat.
4. Transfer the potatoes to an aluminum foil and seal the packet.
5. Grill the potatoes in foil for about 15-20 minutes (or until just tender).
6. Transfer the potatoes to a serving bowl and drizzle with the remaining 1 1/2 tablespoons oil.

WW POINTS per serving: 3
Nutritional information per serving: 177 calories, 4.9g fat, 5g fiber

Cinnamon Applesauce Pancakes

This pancake recipe doesn't use eggs or milk, so it's perfect for those with allergies, or if you're out of milk and eggs and want to make a quick breakfast.

The applesauce gives these pancakes a moister texture.

If you want to make waffles, use the same ingredients, adding 3 tablespoons oil to the batter.

Weight Watchers Cinnamon Applesauce Pancakes recipe
Makes 12 pancakes

Ingredients
2 cups flour
4 teaspoons baking powder
2 cups water
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cinnamon applesauce
1/4 teaspoon vanilla extract

Preparation
1. Combine dry ingredients, then add remaining ingredients and beat together.
2. Pour the batter onto a hot, lightly oiled griddle or skillet.
3. Cook until pancakes have a bubbly surface and slightly dry edges (2-3 minutes).
4. Turn pancakes. Cook for an additional 2-3 minutes (until golden brown).

WW POINTS for one pancake: 2
Nutritional information for one pancake: 93 calories, 0.2g fat, 0.7g fiber

Cabbage (Diet) Soup

Cabbage soup is probably the most famous (and loved) diet recipe. It is easy to prepare, tasty, filling, nutritious, and has 0 Weight Watchers points (and only 21 calories) per serving. You can eat as much of it as you like, and you will still lose weight!

There are many versions of this recipe, this is just one of them. You can experiment by adding other vegetables, but the most important thing is that it must have cabbage (after all, it is a cabbage soup)!

Weight Watchers Cabbage Soup recipe
Makes 6-8 servings

Ingredients
3 cups non-fat broth (beef, chicken or vegetable)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrots
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper to taste

Preparation
1. In a large saucepan sprayed with non-stick cooking spray, saute carrot, onion and garlic over low heat for 5 minutes (until softened).
2. Add broth, tomato paste, cabbage, green beans, basil, oregano, and salt & pepper to taste.
3. Lower heat and simmer for a about 10-15 minutes until all vegetables are tender.
4. Stir in zucchini and heat 3-4 minutes. Serve hot.

WW POINTS per serving: 0
Nutritional information per serving: 21 calories, 0.1g fat, 1.5g fiber

Fat Free Pumpkin Pudding

Here's a very tasty and easy to make 0 point treat!

If you find the pumpkin flavor too strong, you can add a banana to the mix.

Weight Watchers Fat-Free Pumpkin Pudding recipe
Makes 8 servings

Ingredients
1 (15 ounce) can pumpkin
1 (1 1/3 ounce) box sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 cup water

Preparation
1. Mix the water and pudding together until there are no more lumps.
2. Bring to a slow boil in a saucepan.
3. Stir frequently.
4. Remove from heat and fold in pumpkin and spices.
5. Pour into 8 small serving cups.
6. Refrigerate 2 hours until firm.
7. Top with fat free whipped topping to serve