Healthy Mexican Street Corn Salad tastes just like the traditional street food but in an easy to eat, healthier salad that makes the perfect side dish or snack.
If you have never had Mexican street corn before, you are missing out. It is basically boiled or roasted corn on the cob that is smothered in mayo, cheese, chili powder, and lime juice. It may sound strange and I was incredible skeptical, but I have been obsessed since my first bite. It is the best combination of sweet, smoky, spicy, and tangy. Your taste buds will thank you.
The cousin to Mexican Elote is Esquites, which is basically the same thing but the corn has been cut off the cob. Personally I prefer this option since it so much easier to eat and less messy than the cob version. It’s served in a little cup and can be found all over Mexico at street stands, especially at night.
This Healthy Mexican Street Corn Salad is inspired by those delicious street bites. It takes all the same ingredients and combines them in the perfect salad. I added some jalapeno and cilantro as well for color. I also toned back the chili powder since my kids would be eating it as well, but you could definitely kick it up with extra jalapeno or chili powder.
The other great thing about this recipe is that fact that it is just 100 calories and 1 Weight Watchers Freestyle SmartPoints. Since corn is one of the new zero point foods on Weight Watchers, it makes it a great option for building Mexican style side dishes. Mexican has always been a favorite of mine, but with corn and beans being zero points, I find myself eating it more often.
A few notes about this Healthy Mexican Street Corn Salad
- You can use fresh, canned, or frozen corn. Personally I find frozen corn has the best flavor unless it is the peak of corn season. Make sure to saute it in butter so that the sweetness has a chance to come through.
- Cotija cheese is a Mexican cheese that has a similar taste to feta. If you can’t find it, you could use feta or Parmesan cheese in the recipe.
- The spice level is really up you. You can kick up the heat with extra chili powder or jalapenos or tone it way down by just using a touch of paprika.
Article source: https://www.slenderkitchen.com/recipe/healthy-mexican-street-corn-salad
This Crispy Baked Pork is so good. You will never believe that it actually a lightened up version of a fried pork cutlet or schnitzel. Made with just a few simple ingredients, it is a meal we eat all the time.
These simple and delicious crispy pork tenderloins will quickly become a go-to recipe in your weekly menus. The basic concept couldn’t be simpler – coat the pork in a thin layer of mustard, press it into some spiced Panko breadcrumbs, and lightly fry. However the thing I really love about this recipe is how many ways you can make it your own. Use a different type of mustard, try a jelly or jam, use Thai sweet chili sauce, swap in eggs or buttermilk, the possibilities are endless. By swapping out the coating of the pork and spicing up the breadcrumbs, you can make so many different dishes.
Now before anyone asks, this can definitely be made with chicken instead. I like making it with pork since it is something we don’t eat as often, but I know there are lots of people who don’t eat pork or may just prefer chicken. Chicken breast tenderloins or sliced chicken breasts will work best for the recipe. It’s also a huge hit for kids. I mean it’s basically a baked chicken tender.
- Dijon mustard and thyme: This is the version I included in the recipe. It’s a classic combination and has just the right amount of spice and punchy herbal flavors.
- Sweet Thai Chili Sauce and shredded coconut: Swap in Thai sweet chili sauce for the musatrd and add some shredded coconut to your Panko breadcrumbs.
- Buffalo sauce and ranch: Use buffalo sauce instead of the mustard and add in some dried ranch seasoning into the breadcrumbs.
- Italian dressing and spice: Use a light Italian dressing to coat the pork and then add some Italian seasoning and red pepper flakes to the breading.
- Eggs and cajun seasoning: Coat the pork in a traditional egg wash and then add lots of Cajun seasoning to the Panko breadcrumbs.
- Barbecue sauce and grill seasoning: Use barbecue sauce to coat the pork and then add some grill seasoning to the breadcrumbs mixture.
- Orange and rosemary: Lightly coat the pork in orangle marmalade and add some rosemary to the breading.
- Pesto and Parmesan: Coat the pork in a store bought pesto sauce and throw some Parmesan into the Panko.
Article source: https://www.slenderkitchen.com/recipe/crispy-baked-pork
This Healthy Kale Caesar Salad totally fulfills my craving for the calorie bomb restaurant salads but is made with a homemade Caesar dressing made with yogurt that’s taste just as good. Pair it with kale or Romaine for a delicious and good for you Caesar salad.
Like everyone, I have been trying to eat more greens this month but am finding myself seeking more variety as we approach the end of the month. And one of the things I have been craving is a restaurant style Caesar salad. One of my favorites is actually made with kale and I love the earthy flavors it adds to the salad, plus I love the added nutritional benefits of kale.
Like any good Caesar, the key to the recipe is the dressing. This healthy caesar dressing starts out with Greek yogurt, Parmesan cheese, lemon juice, and olive oil. Then to add the trademark Caesar flavors, you’ll add garlic, Worcestershire sauce, and anchovy paste. The anchovy paste is optional but if you want authentic tasting Caesar, then you defintiely want to include it. It doesn’t taste fishy at all and just adds a salty, umami flavor that makes a caesar taste like a Caesar. I opted not to include the raw egg, but you could definitely whisk one in as well.
Here are some ways to customize this Healthy Kale Caesar Salad
- If you don’t love kale, you can use Romaine lettuce for a more traditional Caesar salad. I also love using a combination of kale and romaine.
- If you want a vegetarian version, you can leave out the anchovy paste and use a vegetarian Worcestershire sauce. You can replace the Worcestershire sauce with soy sauce as well.
- For a traditional Caesar, add one raw egg to the dressing. If you are worried about the dangers of eating raw eggs, you can use a pasteurized raw egg.
- For a low carb version, use full fat yogurt and leave off the croutons.
Here are some of the products and tools I used for this recipe
- Anchovy paste is a great ingredient to have on hand to add salty, umami flavor to a dish. I use it in salad dressing, pasta dishes, and quick stir-fries. Plus it is key for a good Caesar dressing.
Article source: https://www.slenderkitchen.com/recipe/healthy-kale-caesar-salad
The Best Skinny Ranch will make all your ranch dressing dreams come true without the guilt. This healthier, homemade ranch has just 36 calories (1 Weight Watchers SmartPoints) with ingredients that are natural and good for you.
I have a little bit of a love hate relationship with ranch. Sometimes I love it and can’t get enough and sometimes, depending on the brand, I hate it and find it too sweet and fake tasting. And light and diet ranch – I pretty much never like them. That was until I came across a basic ranch recipe, made a few minor tweeks, and found a skinny ranch I LOVE. Full of fresh herbs and lemon, it tastes great and is perfect for just about anything. The dressing is not as thick as typical ranch, which I actually like. If you want it a little thicker, substitute 1/4 cup light mayo for 1/4 cup of the buttermilk and you will get a thicker dressing.
You can serve this in all the traditional ways. Toss it with your favorite salad, dip in some fresh cut crudite, or make some buffalo chicken and douse it with this skinny ranch. It tastes good on everything. Personally, I love having a container ready in the fridge. I find I always eat more veggies when its around.
- This healthier ranch is on the thinner side and perfect for drizzling. However if you want a thicker ranch, you can substitute light mayo, light sour cream, or more Greek yogurt for some of the buttermilk.
- Depending on your dietary needs, you can make a richer version by using full fat yogurt and sour cream.
- If the garlic flavor is too strong with the raw garlic, use either roasted garlic or garlic powder instead. You can also add in some onion powder for extra flavor.
- For a spicy version, add in some chipotle peppers in adobo or Sriracha. You can also make a buffalo version by adding in some buffalo sauce.
Article source: https://www.slenderkitchen.com/recipe/the-best-skinny-ranch
Healthy Slow Cooker Butter Chicken made in the crockpot comes out incredibly tender, packed with flavor, and just as good as your favorite take out version. Plus with just 3 Weight Watchers SmartPoints and under 300 calories, it’s a meal you can have again and again,
I recently went to Chicago and ate the most amazing butter chicken, better known as Chicken Makhani, from a local takeout restaurant. I hardly ever eat this Indian dish since it is super high in calories but this version was so good, I couldn’t resist. It convinced me that I had to come up with a way to make a lighter version at home. It has all the flavor of a traditional butter chicken, although a bit less rich since I used about a fourth of the butter typically called for in this type of recipe.
There are all kinds of options for serving this. Keep things light and healthy by serving it alongside some cauliflower rice or go a more traditional route and make some white basmati rice. Naan is always a good choice, but its important to watch the serving size. There is a frozen Naan at Trader Joe’s that is really good and sometimes I can find a whole wheat version at my local grocery store.
- For a vegetarian version, use chickpeas instead of the chicken. You can also add chickpeas to the version with chicken for a heartier dish.
- Play with the spice level to get it just where you like. Butter chicken traditionally isn’t very spicy, but you can definitely kick things up with extra chili powder.
- Garam masala varies greatly in terms of flavor and strength. You may need to add more to get that curry flavor to come through.
- You can replace all the diary with a can of full fat or light coconut milk if you like.
Article source: https://www.slenderkitchen.com/recipe/slow-cooker-butter-chicken
Sheet Pan Thai Cashew Chicken and Vegetables comes together in 20 minutes for a dinner that’s better than takeout and good for you. This healthy meal made with chicken breast, cashews, veggies, and a sweet and spicy Thai sauce seriously couldn’t be more delicious. And with under 350 calories and only 5 Weight Watchers SmartPoints, it’s a meal you will immediately add to the rotation.
Sheet pan meals are my jam. I mean what isn’t to like about a meal that is all cooked on one sheet pan for easy clean up and simple meal prep. Now to be perfectly clear, this dish actually involves an extra pan to make the sauce, but it is 100% worth it. We almost finished an entire sheet pan’s worth between two of us one night. I loved it so much, I decided to skip the rice so that I could have more chicken and veggies.
Now let’s talk about what this is not. It isn’t a typical Thai Cashew Chicken that is made with super spicy dried Thai chilies, palm sugar, fish sauce, and usually a touch of Thai Whiskey. Instead this is a Thai inspired version that uses a combination of soy sauce, oyster sauce, garlic, honey, and Asian garlic chili sauce to create a sticky sauce that is perfect for chicken and veggies.
What about the cashews? While you may be tempted to leave them out, please, please don’t! The lightly roasted cashews add so much to the dish. They are nutty, rich, and we were fighting for the last ones. They are seriously delicious and although the dish would be good without them, it is so much better with them. Plus cashews add extra protein, antioxidants, minerals, and vitamins. In fact, if you aren’t worried about calories/points, I would add some extra!
Tips for Making this Sheet Pan Thai Cashew Chicken and Vegetables
- You can make the sauce ahead of time for an easier weeknight meal. Store the sauce in the fridge and then just heat it up a touch in a pan or the microwave before using so you can easily drizzle on the chicken and veggies.
- If you don’t have a large sheet pan, you may want to cook this on a couple of sheet pans. The chicken and veggies cook best when they aren’t crowded and are in a single layer on the pan.
- For easy clean up, cover the sheet pan in foil or parchment paper. Foil will work best since sometimes the sauce drips under the parchment paper.
- This dish can be made as spicy or mild as you like it. The first few times you make it, add the garlic chili paste to the sauce at the end so you can control the heat.
- This recipe will work with chicken breast, chicken thighs, pork tenderloin, or tofu. For tofu make sure to press it beforehand so that it can get crispy.
Looking for more healthy Asian chicken recipes?
Article source: https://www.slenderkitchen.com/recipe/sheet-pan-thai-cashew-chicken-and-vegetables
Spinach Artichoke Pasta that’s actually good for you and tastes like you covered pasta with your favorite spinach artichoke dip. So so good and actually pretty good for you. Plus with under 350 calories (8 Weight Watchers Freestyle SmartPoints), it’s a meal you can eat as often as you like.
This is a dreamy dish that is basically a marriage of pasta and spinach and artichoke dip. I imagine I can’t be the only one who looks at that amazingly delicious dip and thinks about how good it would be smothered on pasta. Usually there isn’t enough left to ever actually try it out, so this time I set out to make a lightened up version just for pasta using all the classic ingredients, except the mayonnaise. There isn’t really a need for it. And it all comes together in under thirty minutes.
In order to make the sauce thick and creamy, the recipe starts out with a roux made with olive oil and flour. Non fat milk is added to this and cooked until it begins to thicken. Then comes the cheese! A combination of mozzarella and cream cheese ensure plenty of cheese flavor and creaminess. Then it’s just the spinach, artichokes, and some Parmesan for good measure. Usually I reach for defrosted frozen spinach and artichokes since I always have them on hand. You could use fresh too, just saute it first and squeeze out any extra moisture. Same goes for canned artichoke hearts.
Tips for Making this Healthy Spinach and Artichoke Pasta
- To make sure you get a creamy and rich sauce, it is extremely important to drain any excess moisture from the spinach and artichokes. You can use a cheesecloth or paper towels and just squeeze and squeeze until no more liquid drips out. If the veggies still contain a lot of moisture, the sauce will be less creamy.
- Depending on how much time I have and what I am in the mood for, sometimes I turn this into a baked pasta dish like in the photo by baking it for a few minutes so the top gets browned. One important note, this isn’t a true baked pasta dish and will dry out if you bake it for too long. You are just baking it enough to get a lightly browned top.
- To get a richer flavor, you can substitute in another cheese for the mozzarella. A strong cheddar, smoked mozzarella, creamy goat cheese, or even feta would all be delicious.
Article source: https://www.slenderkitchen.com/recipe/spinach-artichoke-pasta
Pesto Shrimp with Zucchini Noodles is a quick and healthy meal that’s packed with flavor from a healthy homemade basil pesto but good for you since it uses zucchini noodles instead of traditional pasta. Perfect for a low carb, keto, or Weight Watchers diet.
Pesto is one of those dishes that seems healthy when you first think about it but is usually packed with so much oil and cheese that is quickly becomes a calorie bomb. In fact, most pesto has about 80 calories and 8 grams of fat for just one tablespoon. I don’t know about you, but that’s quite a lot considering you need more than one tablespoon for most recipes.
To combat that, I have been making my own pesto for years now. It uses all the same ingredients just in different proportions to make it much healthier. Trust me, you wont’ miss all the extra oil. I use it all the time with pasta, spaghetti squash, chicken, and my absolute favorite, shrimp. I just love the combination of pesto and shrimp – so good.
With that in mind, I created this simple dish using this homemade pesto, zucchini noodles, and quickly sauteed shrimp. It’s ready in less than 20 minutes and tastes amazing. Full of pesto flavor, sweet shrimp, and plenty of zucchini noodles.
- Protein: You can use all different types of protein in this dish. I have made it with chicken, ground turkey, chicken sausage, and salmon.
- Noodles: When I make dishes like this, I usually make some whole grain pasta on the side for other family members to add to the dish. This makes it heartier and more filling for them but also makes sure they are getting lots of veggies too.
- Dairy Free Version: If you are dairy free, you can make this with nutritional yeast instead of Parmesan cheese. The pesto turns out great and you can sprinkle some extra on top before serving.
- Veggies: Sometimes I add in some fresh cherry tomatoes or canned fire roasted diced tomatoes as well.
The Best Way to Make Zucchini Noodles
- The easiest way to make zucchini noodles is with a spiralizer. I have this one that pairs with my Kitchen Aid mixer and I couldn’t be happier with it. If you don’t have a Kitchen Aid mixer or want a less expensive option, there are tons of good options. For most options all you have to do it cut off the ends, insert it into the spiralizer, and turn to create little zucchini spirals.
- If you don’t want to use a spiralizer, you can also use a mandolin. Cut the zucchini into thin planks and then use a sharp knife to cut them into noodles.
- A final option is to use a vegetable peeler. Simply make long planks using the peeler and then use a knife to cut those into noodles. This method is fairly time consuming and it can be difficult to use the peeler as the zucchini gets smaller.
- One important note about zucchini noodles. Zucchini naturally contains a ton of water, which is why some people complain of soggy noodles. If you have time, salt the zucchini noodles and let them rest on paper towels for 10-15 minutes. Then pat dry. This will pull out some of the water and result in a better texture for the noodle.
Article source: https://www.slenderkitchen.com/recipe/pesto-shrimp-with-zucchini-noodles
A Microwave Chocolate Peanut Butter made with ingredients you probably already have at home for a healthy, delicious dessert that is ready in less than five minutes.
I am sure many of your have heard of the 3-2-1 cakes that use a combination of cake mix and water to create a simple microwave cake that is ready in one minute in the microwave. The only problem? Cake mix can contain some pretty funky ingredients and lots of things I can’t pronounce. However since these 3-2-1 cakes were so popular, Weight Watchers decide to create thier own 3 point version. Unfortunately we run into the same problem. Here’s what inside
- Ingredients: enriched self-rising flour [enriched bleached wheat flour (bleached wheat flour, niacin, reduced iron, thiamin, mononitrate, riboflavin, folic acid), salt, baking powder, calcium sulfate, enzyme], cocoa processed with alkali, corn fiber, canola oil, egg, baking powder, natural and artificial flavors, salt, sucralose, acesulfame potassium.
I don’t know about, but that’s a lot of things I don’t recognize plus I don’t really like artificial sweeteners since they give me a headache. This version uses more natural ingredients. Plus you can always substitute peanut butter for the peanut butter powder if you like. I also sometimes throw in a mashed banana for extra sweetness and moisture.
Article source: https://www.slenderkitchen.com/recipe/microwave-chocolate-peanut-butter-mug-cake
This Creamy Coconut and Tomato Shrimp made with onions, garlic, ginger, fresh basil, tomatoes, and shrimp in a creamy coconut milk sauce is seriously good. Like we were licking the sauce off our plates good.
I have always been a huge fan of curry. It’s something I make all the time but I realize it isn’t for everyone. That’s where this simple dish comes in. It reminds me of a delicious curry dish but without the actual curry. You still get the creamy coconut part, you still get garlic and ginger, you still get a touch of spice, but you don’t get any of the funkiness of curry that some people don’t like. And it’s so good, you will make this again and again.
When it comes to serving this dish, there are endless options. Normally I serve it on a bed of zucchini noodles, spaghetti squash, or cauliflower rice for a low carb and Whole30/Paleo friendly option. Ir’s also delish over brown rice or some soba noodles. If you love soups, add some chicken or shrimp broth and it quickly becomes a soup. You can throw in some extra veggies or add a starch like rice noodles or quinoa. Prepared this way, it kind of reminds my of a traditional Thai coconut soup, especially if you squeeze in some lime juice.
Tips for Making Creamy Coconut and Tomato Shrimp
- If you don’t have fresh tomatoes, canned tomatoes work just fine in this recipe. Drain the tomatoes before adding them so that you get a thick and creamy sauce.
- If you are following a Whole30, Keto, or Paleo diet make this with full fat coconut milk. It will add about 130 calories per servings and about 6 Weight Watchers SmartPoints.
- Adjust the amount of garlic, ginger, and red pepper flakes to suit your tastes. Usually I punch up the red pepper flakes since we like things really spicy. You can also leave them out completely if spice isn’t your thing.
- To keep this a Whole30/Paleo/Keto friendly dish serve it with spaghetti squash, zucchini noodles, or cauliflower rice.
Article source: https://www.slenderkitchen.com/recipe/creamy-coconut-and-tomato-shrimp