Watermelon Salad with Feta and Mint

So I’m having a crisis. It is October, BUT, it’s still 80 degrees outside! Therefore, we can have our juicy chilled watermelon salad at the same time as our soups, chilis, and chowders. This bright, fresh watermelon feta mint salad is the perfect side dish or appetizer. It is so easy, but so satisfying!

Ingredients

12 cups cubed watermelon (1/2 inch-1 inch cubes), chilled

1 1/2 cups crumbled feta cheese

1 cup mint leaves, chopped

3 limes, juiced

1/4 cup extra virgin olive oil

Salt and pepper, to taste

Directions:

  1. Combine all ingredients in a large serving bowl.
  2. Garnish with additional feta and mint.
  3. Serve chilled as an appetizer or side dish!

Weight Watchers Freestyle SP: 3 points per serving (12 servings total). Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

Watermelon Salad with Feta and Mint

Prep Time: 15 minutes

Total Time: 15 minutes

Category: Appetizer, Side Dish

Servings: 12

Watermelon Salad with Feta and Mint

Ingredients

  • 12 cups cubed watermelon (1/2 inch-1 inch cubes), chilled
  • 1 1/2 cups crumbled feta cheese
  • 1 cup mint leaves, chopped
  • 3 limes, juiced
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste

Instructions

  1. Combine all ingredients in a large serving bowl.
  2. Garnish with additional feta and mint.
  3. Serve chilled as an appetizer or side dish!
https://aspoonfulofsimple.com/2019/10/01/watermelon-salad-with-feta-and-mint/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
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Teriyaki Chicken Meatballs

One dish that I never get sick of is a classic meatball. Now, being on Weight Watchers, I try to find some variations of meatballs that use as many 0 point foods as possible so I can pack as much flavor in without the guilt. These delicious teriyaki chicken meatballs are perfect as an appetizer or as a main dish over rice or noodles. Enjoy!

Ingredients

1 lb ground chicken breast

3 tbsp fresh minced ginger

3 tsp minced garlic

1/3 cup minced scallions (save additional for garnish)

2 tsp soy sauce

2 tsp sesame oil

1 egg

1/2 cup Panko breadcrumbs

Canola oil spray

Salt to taste

Garlic ginger teriyaki marinade, or other Asian sauce of choice (store bought)

Trader Joe’s Everything But the Bagel Seasoning, for garnish

Directions

  1. Preheat oven to 450 degrees F.
  2. In a large bowl, combine ground chicken breast, ginger, garlic, scallions, soy sauce, sesame oil, egg, bread crumbs, and salt. Mix well with your hands or a hand mixer until well combined.
  3. Spray a rimmed baking sheet with canola oil.
  4. Form meat into 20-24 small meatballs and place on the baking sheet (If the mixture feels too wet, add some extra breadcrumbs, but this mixture may feel a bit more wet and sticky than a traditional meatball! No worries!).
  5. Baked meatballs for 13-15 minutes, until browned and cooked through to an internal temperature of 165 degrees F. Turn meatballs with 5 minutes of cooking time left to avoid burning on the bottoms.
  6. Toss in a bowl with the garlic ginger teriyaki marinade and serve on their own for an appetizer or over rice or cauliflower rice!
Before cooking
Cooked and tossed in sauce

Weight Watchers Freestyle SP: 1 point per meatball with marinade. Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

Teriyaki Chicken Meatballs

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Appetizer, Main Dish

Cuisine: Asian

Servings: 20-24 Meatballs

Teriyaki Chicken Meatballs

Ingredients

  • 1 lb ground chicken breast
  • 3 tbsp fresh minced ginger
  • 3 tsp minced garlic
  • 1/3 cup minced scallions (save additional for garnish)
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 1 egg
  • 1/2 cup Panko breadcrumbs
  • Canola oil spray
  • Salt to taste
  • Garlic ginger teriyaki marinade, or other Asian sauce of choice (store bought)
  • Trader Joe’s Everything But the Bagel Seasoning, for garnish

Instructions

  1. Preheat oven to 450 degrees F.
  2. In a large bowl, combine ground chicken breast, ginger, garlic, scallions, soy sauce, sesame oil, egg, bread crumbs, and salt. Mix well with your hands or a hand mixer until well combined.
  3. Spray a rimmed baking sheet with canola oil.
  4. Form meat into 20-24 small meatballs and place on the baking sheet (If the mixture feels too wet, add some extra breadcrumbs, but this mixture may feel a bit more wet and sticky than a traditional meatball! No worries!).
  5. Baked meatballs for 13-15 minutes, until browned and cooked through to an internal temperature of 165 degrees F. Turn meatballs with 5 minutes of cooking time left to avoid burning on the bottoms.
  6. Toss in a bowl with the garlic ginger teriyaki marinade and serve on their own for an appetizer or over rice or cauliflower rice!
https://aspoonfulofsimple.com/2019/07/29/teriyaki-chicken-meatballs/
50 calories per meatball.
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Summer Corn and Black Bean Salad

One of my favorite summer activities is attending a great summertime barbecue. The grill, the sun, the sides…it all makes for the perfect day. Here is one of my all time favorite barbecue recipes, and the best part about it is…dump and go! No cooking required. This summer corn and black bean salsa is the perfect side dish or dip to bring along with you!

Ingredients

2 can black beans, rinsed and drained

2 cans corn, rinsed and drained

1 small container of grape tomatoes (or tomatoes of your choice), diced

1 small red onion, diced

1 avocado, cubed

3 tbsp lime juice

2 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp balsamic vinegar

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup cilantro (optional)

Directions

  1. Combine black beans, corn, tomatoes, onion, and avocado in a large bowl. Mix until well combined.
  2. Add in olive oil, red wine vinegar, lime juice, balsamic vinegar, salt, pepper, and cilantro. Toss to coat. Add more salt to taste if needed.
  3. Serve as a side dish, as an appetizer dip with tortilla chips, or as a topping for grilled chicken or burgers!

Weight Watchers Freestyle SP: 2 points per serving (12 servings total). Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Summer Corn and Black Bean Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Category: Appetizer, Side Dish

Servings: 12

Summer Corn and Black Bean Salad

Ingredients

  • 2 can black beans, rinsed and drained
  • 2 cans corn, rinsed and drained
  • 1 small container of grape tomatoes (or tomatoes of your choice), diced
  • 1 small red onion, diced
  • 1 avocado, cubed
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup cilantro (optional)

Instructions

  1. Combine black beans, corn, tomatoes, onion, and avocado in a large bowl. Mix until well combined.
  2. Add in olive oil, red wine vinegar, lime juice, balsamic vinegar, salt, pepper, and cilantro. Toss to coat. Add more salt to taste if needed.
  3. Serve as a side dish, as an appetizer dip with tortilla chips, or as a topping for grilled chicken or burgers!
https://aspoonfulofsimple.com/2019/06/30/summer-corn-and-black-bean-salad/

Oven Baked Breaded Ravioli

I don’t know what it is about being home, but I always feel guilty at the thought of deep frying things myself. If I’m the one cooking, I better make it worth it, good for me, and tasty. But my mind always drifts to my take-out favorites, one of which is fried ravioli. So how can I recreate this delicious treat without frying? By oven baking them!

Ingredients

1 bag frozen ravioli (spinach or regular cheese–I used spinach and cheese)

3/4 cup Italian seasoned bread crumbs

1/4 cup grated parmesan cheese

2 eggs

1 tsp butter

Salt and pepper to taste

Directions

1.  Preheat oven to 450 degrees

2.  Boil a pot of water for the ravioli

3.  When water begins to boil, pour the frozen ravioli into the pot and boil them for 2 minutes

4.  After 2 minutes, drain the ravioli and let the 1 tsp of butter melt on them to avoid sticking

5.  Crack the two eggs into a bowl and beat lightly

6.  Combine the bread crumbs and cheese in a separate bowl

7.  Cover each ravioli with the egg and then with the bread crumb mixture

8.  Place each breaded ravioli on a metal rack which is placed on top of a baking sheet covered in foil (this will make for easier cleanup of any fallen breadcrumbs)

Breaded ravioli before baking

9.  Bake for approximately 15-18 minutes

Breaded ravioli after cooking…check out that crunch!

10.  Serve with marinara sauce and enjoy!

Oven Baked Breaded Ravioli

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:

1 bag ravioli (spinach or regular cheese–I used spinach and cheese)
3/4 cup Italian seasoned bread crumbs
1/4 cup grated parmesan cheese
2 eggs
1 tsp butter

Directions:
1. Preheat oven to 450 degrees
2. Boil a pot of water for the ravioli
3. When water begins to boil, pour the frozen ravioli into the pot and boil them for 2 minutes
4. After 2 minutes, drain the ravioli and let the 1/4 tsp of butter melt on them to avoid sticking
5. Crack the two eggs into a bowl and beat lightly
6. Combine the bread crumbs and cheese in a separate bowl
7. Cover each ravioli with the egg and then with the bread crumb mixture
8. Place each breaded ravioli on a metal rack which is placed on top of a baking sheet covered in foil
9. Bake for approximately 15-18 minutes
10. Serve with marinara sauce and enjoy!

Weight Watchers Freestyle SP: 9 points for one serving (this recipe makes about 4 servings). Points were calculated using the Recipe Builder on the WW app.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.