Zucchini la Ponche

Summer means Patricia Wells and her amazing fresh French recipes! This one is so easy and so taste.

4 small zuks, sliced into thin rounds

12 thinly shaving of parmesay

4 tsp best- quality balsamic vinegar

1/2 tsp salt

Freshly ground pepper

Arrange rounds slightly overlapping on 4 salad plates. Arrange cheese on top, drizzle with vinegar and salt and pepper.

Serves 4. 1 ww pp.

Low Fat Lemon Lime Bars

These are so good and low fat! I used coconut palm sugar so they a little brown.

  • 1 c flour
  • 1/4 c sugar
  • 1/4 c chopped pecans
  • 1/4 c butter
  • 2/3 c sugar
  • 2 egg whites
  • 2 tbsp fliur
  • Zest of one lemon
  • Zest of one lime
  • 3 tbsp lime juice
  • 3 tbsp lemon juice
  • 1/2 tsp baking powdee

Preheat oven to 350. Spray an 8 inch square pan.

In a medium bowl, mix flour, 1/4 c sugar, pecans, and butter and beat with an electric mixer until crumbly. Press into pan and backs 15 minutes.

In the same bowl, beat remaining ingredients for 2 minutes. Mixture will be thin. Pour over hot crust.

Bake for 20 minutes until topping is set. Let cool for 30 minutes and cut into squares.

16 servings.

3 ww PO

N

Skinny Brownies

1cup granulated sugar1container

6 oz Greek yogurt

2 tbsp canola or vegetable oil

2 tsp vanilla

2 egg whites

3/4 c flour

1/2 c unsweetened baking cocoa

1/2 tsp salt

Powdered sugar for dusting

Preheat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.

In medium bowl, mix granulated sugar, yogurt, oil, vanilla and egg whites. Stir in all remaining ingredients except powdered sugar. Spread in pan.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar just before serving.

16 servings. 3 WW PP.

Avocado and White Bean Sandwich

Such a yummy lunch!!

2 medium avocados, pitted and peeled

1 15 oz can white beans, rinsed

2 tbsp lemon juice

1 tbsp olive oil

1 clove garlic

1/2 tsp chopped fresh thymw

1/2 tsp tarragon, minced

Salt and peoper

4 slices bread, toasted

2 roasted red peppers, halved

4 slices of sharp cheddar cheess

4 c baby lettuce leaves

Combine avocados, beans, lemon juice, olive oil, garlic, herbs and salt and pepper in a food processor and pulse till smooth.

Spread on 4 slices of bread. Top with roasted pepper, cheese and lettuce leaves.

Serves 4. 8 WW Pts

Strawberry Basil CousCous Salad

This is such a wonderful salad – perfect for summer picnics.

1 c couscous, prepared and cooled

1/3 c lemon juice

3 tbsp olive oil

Salt and pepper

2 c diced strawbeeries

1/2 c chopped basil

1/2 c feta, crumbled

Whisk together olive oil and lemon juice in a small bowl. Toss couscous with strawberries, basil and feta and drizzle olive oil mixture over the top. Stir to combine. Season with salt and pepper.

Serves 8. 3 WW points.

Skinny Cauliflower Mac and Cheese

I love cauliflower and cheese so I made a few changes to the Skinny Girl recipe and it was delish! The béchamel took a bit of work and was well worth it. It’s about 15 hands on and 40 min total time.

  • 12 oz cauliflower florets
  • 12 oz pasta
  • 1 1/2 tbsp butter
  • 1/4 c flour
  • 2 c milk
  • 1 c low sodium veggie broth
  • 2 c grated lite cheese – I used TJs Mexi blend
  • 1/4 c panko
  • 2 tbsp Parmesan cheese

Preheat oven to 375. Spray a 9×13 pan.

Bring a pot of salted water to a boil. Cook cauliflower for 3 minutes, remove and drain. Add pasta to the water and cook according to package. Drain and set aside.

In a large skillet over medium low heat, melt the butter. Whisk in the flour and cook for 1 minute. Stir in the broth and Mik, whisking until flour/butter mixture dissolves. Increase heat to medium high, whisking until mixture comes to a boil. Continue to whisk for 7 – 8 minutes until smooth and thick.

Remove from heat and stir in cheese, until smooth. Add the pasta and cauliflower and stir to coat. Pour into prepared pan. Top with Parm and panko.

Bake for 18 minutes. Turn oven on the broil and cook until the panko is crispy.

Serves 8. 9 ww pp.

Langostine Stacks

This is inspired by Skinny Taste – super easy and tasty. Perfect for lunch or dinner. I served it on salad with green onions and sliced cucumber.

Ingredients:
1/2 c uncooked short-grain brown rice
2 tbsp rice vinegar
8 oz cooked langostines or shrimp
1 c diced cucumber
1 tbsp chopped fresh chives
1 avocado, mashed
Furikake
4 tsp reduced-sodium soy sauce
2 tbsp mayonnaise
1 tbsp sriracha sauce

Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir and let cool.

Cut shrimp into 1-inch cubes. Combine with mayo ans sriracha.

In a small bowl, combine cucumber and chives.

Using a 1 c measuring cup, layer ¼ c cucumber, 1/4 avocado, 1/4 shrimp, and 1/5 of the rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with soy sauce and more sriracha. mayonnaise.

Serves 4. 6 WW PP