This WW recipe was added to our meal plan several weeks ago, and it reminded us of the vermicelli salads that we would order at the now shuttered Kim Son restaurant on the Westbank in Gretna, LA.

The grilled tuna with cucumber-noodle salad recipe we worked from is on page 38 in the Best of WW Recipes Cookbook. You can find the recipe in the link in the above sentence if you cant get the cookbook.

The recipe is 5 points for those who track their meal plans, and 302 calories, and 33g carbs.

This impressive dough recipe is the most amazing preparation we’ve run across in decades. With just two-ingredients making the dough, it makes you wonder why it took so long for us to find this simple, yet perfect recipe. Weight Watchers (WW) has come a long way in upping their culinary game with both recipes and recipe kits. The recipe kit I’m featuring in this post is the 2-Ingredient Dough Bagel kit by WW. and it’s only 3-4 personal points per bagel.

The kit includes a 2-ingredient dough recipe, 1 non-stick silicone pan for six mini bagels, 1 Cinnamon Sugar and 1 Everything seasoning.

The two-ingredients for making 6 mini bagels are 1 1/3 cups self-rising flour and 1 cup plain non-fat Greek yogurt, that’s it! The only other ingredients you need are nonstick cooking spray and your topping/spice of choice.

A note on Self-Rising Flour

If you don’t have self-rising flour it’s no problem to make your own, as I do for this recipe. I already have all-purpose flour on hand along with baking powder and salt, that’s all you need to make your own self-rising flour. Just combine these three dry ingredients together before making your bagels, this should give you enough self-rising flour for the WW bagel recipe.

• 1 1/4 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt

The dough is easy to put together, just mix the flour and yogurt in a medium bowl with a wooden spoon, then knead the dough with your hands until smooth. While kneading you may have to add in a few more tablespoons of flour to smooth out the dough, and I kneaded it for about 4-5 minutes to get a smooth texture, then I let the dough ball rest for about 5 minutes. Once rested you portion out the dough into 6 equal pieces. I used a kitchen scale to get an accurate weight of the dough, my dough batch weighed at 443 grams. 6 equal portions meant that each ball of bagel dough needed to weight about 73.8 grams each, I weighted out 5-balls at 74g and the last one at 73g.

After weighing out each portion of dough I rolled them into smooth balls, sprayed the bagel form pan with nonstick cooking spray then pushed each one into the individual bagel cup shapes. Then sprayed each bagel dough with more nonstick cooking spray and sprinkled them with the everything seasoning.

Into the preheated 350-degree oven for about 20 minutes until lightly golden browned on top.

This is a WW recipe and is only 4-points per serving for those whole count their daily meal plan. The fresh made dressing is a winner for this preparation, along with the fresh made grilled croutons and grilled romaine hearts makes this a delightful salad any time of year. The recipe we used was found on page 78 from the Best of Weight Watchers cookbook. And the same recipe can be found on the WW website Grilled Caesar Salad with cherry tomatoes.

Make enough dressing for all your salads, and store in the fridge in a covered container to use the next day. We were able to make 6 portions because I doubled the dressing ingredients and we had a 3-pack of romaine hearts which yielded 6 salad plates. Each portion is 1/2 of a romaine heart.

This Asian inspired WW recipe is found on page 166 in the WW 50th Anniversary Cookbook, and is easy to prepare with a marinade and quick grilling with just a few ingredients. I like simple, yet flavorful recipes, and this one fits the bill. We like our tuna medium-rare, almost just seared enough to get the outside charred, but the inside still pink. If you like your tuna cooked more just keep it on the grill for an additional 3-4 minutes per side.

Ingredients

• 2 tablespoons low-sodium soy sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons dry white wine or low-sodium vegetable stock
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• freshly ground black pepper
• 4 (6-ounce) Ahi tuna steaks, about 1 1/2 inches thick
• non-stick spray

Procedure

1. Combine the soy sauce, lemon juice, wine or stock, sesame oil, garlic and black pepper in a large zip-type bag, stir well. Add the tuna steaks and remove all air from bag. Place bag in refrigerator and turn every hour or so, marinate for at least 2-hours.
2. Spray the grill with non-stick spray and heat up the grill until very hot. Remove tuna steaks from the marinade and discard the liquid. Place the tuna steaks on the grill and allow to cook for 2 minutes, then pick up and turn the steaks about 45-degrees and continue cooking another 2 minutes. Flip the steaks over and finish cooking on the other side for about 4 more minutes, or until cooked to desired doneness.