0 Points – Total Time: 20 min – Prep: 10 min – Cook: 10 min – Serves: 6

We served this side dish alongside our grilled salmon with cucumber-dill sauce, and it paired well, though this would be great along with grilled chicken or lamb too. This is a variation of a WW recipe for grilled baby eggplant.

Ingredients

• ¾ cups Plain fat free Greek yogurt
• 2 Tbsp Water
• ¾ tsp, divided Kosher salt
• ¼ tsp Ground cumin
• ¼ tsp, very finely minced garlic
• ¼ tsp, smoked Paprika
• 1¼ pounds, about 3 zucchini uncooked zucchini
• 2 sprays Cooking spray
• ¼ cup, fresh, thinly sliced Peppermint leaves

Instructions

1. In a small bowl, stir together yogurt, water, 1/4 teaspoon salt, cumin, garlic and paprika; set aside for at least 10 minutes for flavors to blend.
2. Preheat outdoor grill or stove-top grill pan to medium-high.
3. Slice zucchini lengthwise into 1/2-inch-thick slices; coat with cooking spray and sprinkle with remaining 1/2 teaspoon salt.
4. Grill zucchini until lightly charred and tender, turning as needed, about 8 to 10 minutes; remove to a serving platter or bowl. Spoon yogurt sauce over zucchini; sprinkle with mint and garnish with paprika. Yield about 2 slices of zucchini and 2 tablespoons of sauce per serving.

4 Points – Total Time: 22 min – Prep: 8 min Cook: 14 min Serves: 4

This is a go-to recipe we rely on many times, in fact, it’s been made in our kitchens for 16 plus years. Cucumber and dill combined with sour cream, shallots, and salt makes for a creamy sauce to serve over or on the side of the broiled salmon. In this photo you will also see a side of grilled zucchini with a Middle-Eastern inspired yogurt sauce, I’ll share that recipe in another post soon. My version of the recipe is just below the image, but for the original, hop on over to the WW site.

Ingredients

• ¾ cup reduced-fat sour cream
• 1 small, peeled, seeded, and chopped Cucumber (about 3/4 cup)
• 1 small, peeled and finely chopped uncooked shallot
• 2 Tbsp, fresh dill
• ½ tsp, divided salt
• ½ tsp, freshly ground black pepper, divided
• 2 ¼ pounds, six 6-oz pieces uncooked farmed salmon fillets with or without skin
• 1 spray cooking spray
• 1 medium lemon, cut in wedges

Instructions

1. Preheat broiler.
2. Combine the first 4 ingredients in a small serving bowl; stir in 1⁄4 teaspoon each of salt and pepper. Cover and chill until ready to serve.
3. Sprinkle fillets with remaining salt and pepper. Place fillets, skin side up, on broiler rack coated with cooking spray. Broil 7 minutes; turn fillets, and broil 5 to 7 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets. Serve fillets with sauce and lemon wedges, if desired. Yield: 4 servings (serving size: 1 fillet and 1⁄3 cup sauce).

This WW recipe was a hit, the toasted oats combined with all-purpose flour, chilled butter cut in and chopped dates makes for one tasty scone. At 5 WW points per serving, 189 calories and 31g total carbs. The original recipe is found on page 119 in the September chapter of the cookbook Weight Watchers Magazine Annual Recipes for Success 2000, and at only $5.99 for the hardcover edition, it’s a steal deal!

My version of the recipe is listed below, the modifications I made are using unsalted butter in place of the margarine, and making my own buttermilk, all of which contribute to the extra 1 WW point per serving.

A note on making your own buttermilk: It’s hard to find cooking uses for 1-quart carton of buttermilk, and I typically don’t use it often enough to encourage buying the whole quart. So, I make my own using 2% non-fat organic milk and lemon juice. Typically, its about 3-4 tablespoons lemon juice per cup of milk, so for the 3/4 cup of low-fat buttermilk called for in the scone recipe, I take a 1 cup measure and add in 2 tablespoons lemon juice, then I add the milk to bring the total liquid up to 3/4 cup measure.

Ingredients

• 1 1/4 cups oats
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 4 tablespoons chilled unsalted butter, cut into small pieces
• 1/2 cup chopped dates
• 3/4 cup low-fat buttermilk
• 1 teaspoon vanilla extract
• cooking spray
• 1 tablespoon unsalted butter, melted

Instructions

1. Preheat oven to 450°F.
2. Spread oats on a baking sheet and bake in the 450°F oven for 5 minutes, or until lightly toasted, stirring half-way through. Let oats cool completely.
3. Combine 1 cup of the toasted oats with the flour and next 5 ingredients, then cut in the butter pieces with a pastry cutter until mixture has a coarse meal consistency. Add the dates and stir well. Add the buttermilk and vanilla, stirring until just moist.
4. Turn dough out onto a floured surface and knead the dough with floured hands at least 5 turns, or until the dough is smooth.
5. Coat a baking sheet with cooking spray and turn the dough onto the pan, pat the down down to a 9-inch circle about 1 1/2-inches thick. Brush the melted butter over the dough. Cut the dough into 12 wedges, then sprinkle the dough with the remaining 1/4 cup of toasted oats. Bake in the 450°F oven for 12 minutes, or until golden brown on top. Serve the scones warm.

Originally posted on June 24th, 2009, this Chicken Enchiladas recipe has been a favorite of ours since 2001, going on 22+ years now. We revisited the recipe a few weeks back, and this one still proves to be a delightful treat, easy to prepare, and wonderful to eat.

A few images of our recent chicken enchilada preparation and plating: