Whole wheat Couscous salad with Haloumi and roasted sweet potato by simply-delicious.co.za/

It says Haloumi is a type of cheese so I think I could just substitute a different type of cheese if I can't find it at HyVee or Schnuck's or Jewell's, etc.

This couscous salad does just that. When Mediterranean Delicacies sent me a few packs of their Haloumi I knew I wanted to incorporate the chewy, squeaky and delicious cheese in a salad of some sorts. Lentils and mixed greens were an option but the whole-grain couscous in my pantry was begging to be used so I decided to combine the haloumi (which I had fried in a tiny bit of olive oil) with roasted orange sweet potato (one of my new favourites as we’ve only been getting white sweet potatoes thus far) and a zesty, spicy chilli dressing. My best friend joined me for lunch when I made this and she could not stop mmming and aaah-ing whilst eating which is always a good sign.

Serves 4

2 medium orange sweet potatoes, peeled and roughly chopped
1 tbsp olive oil
1/2 tsp salt
200g whole-wheat couscous
hot chicken stock (approximately 250ml-300ml)
200g Mediterranean Delicacies Haloumi, cubed
1/2 cup oil, for frying
fresh rocket
for the chilli dressing
1 red chilli, finely chopped
1/2 cup lemon juice
1/2 cup olive oil
2 tsp maple syrup
1 tsp salt

1. Pre-heat the oven to 220°c and grease a small roasting tray.
2. Toss the cubed sweet potato with 1 tbsp olive oil and 1/2 tsp salt. Spread over the roasting tray and place in the oven. Allow to roast for 15-20 minutes keeping an eye on them as the sweet potato tends to burn rather quickly. You want it to be cooked all the way through and have lightly charred edges.
3. In the meanwhile, place the couscous in a bowl and cover with the chicken stock. You want the couscous to be just covered. Cover the bowl with a plate or clingwrap and allow to sit for 10 minutes until all the chicken stock has been absorbed.
4. Fry the haloumi in1/2 cup oil until golden brown all over. Remove from the pan and add to the bowl with the couscous.
5. When the sweet potato is cooked, toss into the bowl as well followed by the fresh rocket.
6. To make the dressing, simply combine all the ingredients and mix well. Pour over the salad and toss to coat.
7. Serve immediately.

Rainbow Chicken Salad by Pinch of Yum

5.0 from 4 reviews

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RAINBOW CHICKEN SALAD WITH ALMOND HONEY MUSTARD DRESSING

Author: Pinch of Yum

Serves: 4

 

INGREDIENTS

For the Salad

• 2 teaspoons olive oil
• 8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sauteing a bit easier)
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 2 cups grapes, halved
• 1 cup fresh blueberries
• 3 cups curly lettuce, chopped
• ½ cup feta cheese
• ½ cup almonds, chopped or crushed

For the Dressing

• 3 tablespoons almond butter
• 1 tablespoon olive oil
• 2 tablespoons freshly squeezed orange juice
• 3 tablespoons water
• 1 tablespoon stoneground mustard
• ½ tablespoon raw honey
• ¼ teaspoon salt, more to taste
• ½ teaspoon garlic

INSTRUCTIONS

1. Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Saute in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.
2. Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite sized pieces. Place the salad ingredients in a large bowl – you can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill.
3. For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.

NOTES

After snapping these photos, I threw some crumbled crispy onions on top for a little extra crunch and flavor. Bjork just about died of happiness.

Crockpot Mexican Chicken from free-ww-recipes.net

  

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Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen. 

Crockpot Mexican Chicken

Recipe Categories

PointsPlus+ = 6

Ingredients:

1 medium onion, cut into wedges
1 lb yukon gold potatoes, cut into 1-inch pieces
6 boneless, skinless chicken thighs (about 1-1/4 lbs total)
2 (14-1/2 oz) cans no-salt-added diced tomatoes
1 fresh jalapeno chile pepper, seeded and sliced
2 tbsp Worcestershire sauce
1 tbsp chopped garlic
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 teaspoon ground cloves
1 recipe Parsley Topping (See Below)

Directions:

1. Place onions in a 3-1/2 or 4 quart slow cooker. Top with the potatoes and chicken thighs. 
Drain juices from one can of tomatoes and discard the juice; do NOT drain the second can. 
In a bowl stir together the drained and undrained tomatoes, the jalapeno pepper, Worcestershire sauce, garlic, oregano, cinnamon and cloves. Pour over all in cooker.

2.Cover and cook on LOW 10 hours. Sprinkle Parsley Topping over individual servings.

Parsley Topping

1/2 cup snipped fresh parsley
1/4 cup chopped pimiento-stuffed green olives
In a small bowl stir together the snipped parsley and chopped olives. 
Makes about 3/4 cup.

Yield: 6 Servings
Serving Size: 1 chicken thigh, 3/4 cup vegetable mixture and about 2 tbsp topping per serving.

Weight Watchers PointsPlus+ = 6

Nutritional Information:
Calories: 228, Fat 5g, Cholesterol 78mg, Sodium 287mg, Sugars 9g, Carbohydrates 25g, Fiber 5g, 
Protein 22g

Crock Pot Sausage-Lentil Soup from ww-recipes.org

Crockpot Sausage-Lentil Soup is an easy, hearty, delicious and healthy recipe for the fall and winter seasons. It is a low fat, low calories, low cholesterol, low carbohydrates, low sugars, diabetic and WeightWatchers (5) PointsPlus+ recipe. Loaded with vegetables, and uses smoked turkey sausage to lower the fat intake. Makes 6 servings. Crockpot Sausage-Lentil Soup will be loved by everyone in your family.

INGREDIENTS:

1-1/4 cups lentils, rinsed, drained
2 (14-1/2 oz) cans low sodium chicken broth
1 cup water
(6 oz) smoked turkey sausage, sliced into 1/2″ thick slices
1 medium size  fennel bulb, trimmed, cored, coarsely chopped (1-1/2 cups)
(Reserve fennel tops for garnish if desired)

1/2 cup chopped onions
1/2 cup chopped carrots
4 garlic cloves, minced
1 tsp dried thyme, crushed
1/4 tsp ground black pepper
3 tbsp red wine vinegar

DIRECTIONS:

1. In a 3-1/2- or 4 quart slow cooker combine lentils, broth, water, sausage, fennel, onions, carrots, garlic, thyme and black pepper.

2. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.

3. Stir in vinegar before serving. If desired, garnish each serving with reserved fennel tops.

Yield: 6 Servings
Serving Size: 1 Cup

WW PointsPlus+ = 5
Carb Choices: 2

Diet Exchange:
1/2 Vegetable + 1-1/2 Meat(L) + 1-1/2 Starch

NUTRITIONAL INFORMATION:
Calories: 212, Total Fat 3g, Saturated Fat 1g, Cholesterol 19mg, Sodium 586mg, Sugars 2g, Carbohydrates 30g, Fiber 13g, Protein 17g

IMPORTANT: www.ww-recipes.org is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with WeightWatchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

Veggie 'n Quinoa Stuffed Acorn Squash by Hungry Girl

Veggie 'n Quinoa Stuffed Acorn Squash 1/2 of recipe: 214 calories, 2g fat, 234mg sodium, 45.5g carbs, 9.5g fiber, 2.5g sugars, 6.5g protein --PointsPlus® value 5* Winter won't last forever (thank goodness), but when it ends, acorn squash season ends too. Enjoy this massively delicious recipe while you still can!  Prep: 10 minutes Cook: 30 minutes Ingredients: One 20-oz. acorn squash, halved and seeds removed 1/4 cup uncooked quinoa, rinsed thoroughly 1/2 cup low-sodium vegetable broth 1/2 cup chopped onion 1/2 cup chopped brown mushrooms 1 cup roughly chopped spinach leaves 1/8 tsp. garlic powder 1/8 tsp. salt Dash black pepper 2 tsp. reduced-fat Parmesan-style grated topping Directions: Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray. Place squash cut-side down on the baking sheet. Bake until squash is soft, 25 - 30 minutes. Meanwhile, in a small pot, combine quinoa with vegetable broth. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until broth has been absorbed and quinoa is fully cooked. Transfer to a medium-large bowl, and cover to keep warm. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and mushrooms until softened, about 4 minutes. Add spinach, and cook and stir until wilted, about 1 minute. Transfer cooked veggies to the bowl of quinoa. Add garlic powder, salt, and black pepper, and mix well. Evenly divide between the squash halves. Sprinkle with Parm-style topping, serve, and enjoy! MAKES 2 SERVINGS

Pom-Nom Kale Salad from Hungry Girl

from Hungry Girl:

Pom-Nom-Nom Kale Salad  1/4th of recipe (about 1 1/2 heaping cups): 131 calories, 5g fat, 117mg sodium, 18.5g carbs, 3.5g fiber, 6g sugars, 4g protein -- PointsPlus® value 3*  Sweet-tart apple bits, crunchy pistachios, juicy pomegranate arils... This incredible kale salad has it all!

Prep: 10 minutes
Chill: 1 hour

Ingredients:
Salad
6 cups chopped kale leaves
1 cup chopped green apple
1/4 cup pomegranate arils
1/2 oz. (about 24) pistachios, chopped

Dressing
2 tbsp. pomegranate juice
1 tbsp. extra-virgin olive oil or grapeseed oil
1 tsp. cider vinegar
1/4 tsp. minced garlic
1/8 tsp. salt
Dash black pepper

Directions:
Combine all salad ingredients in a large bowl.

In a medium bowl, whisk dressing ingredients.

Add dressing to salad, and toss to coat. Cover and refrigerate for 1 hour, and enjoy!

MAKES 4 SERVINGS

HG Tip! To get the pomegranate juice for the dressing from additional pomegranate arils, just place about 1/2 cup of the arils in a food processor, and pulse until juicy. Strain to remove seeds, and measure out 2 tbsp. juice. Easy!

Roasted Veggie Mac n Cheese - Hungry Girl

Roasted Veggie Mac & Cheese  by Hungry Girl

Roasted Veggie Mac & Cheese1/4th of recipe (about 1 1/2 cups): 217 calories, 4.5g fat, 600mg sodium, 34g carbs, 5.5g fiber, 6g sugars, 11.5g protein -- PointsPlus® value 5*  Roasting is one of the smartest (& tastiest!) things you can do to a vegetable. So is smothering it in no-guilt cheese sauce. Here we've done both. You're welcome. Prep: 10 minutes Cook: 30 minutes Ingredients: 2 cups cauliflower florets 2 cups broccoli florets Half of a medium red onion, cut into 1/2-inch-thick slices, rings intact 1/4 tsp. each salt and pepper 4 1/2 oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni 3 slices 2% milk American cheese 4 wedges The Laughing Cow Light Creamy Swiss cheese Directions: Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray. Evenly lay veggies on the baking sheet. Spray with nonstick spray, and sprinkle with salt and pepper. Bake until tender and slightly blackened, 20 - 25 minutes. Meanwhile, in a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain pasta, and place in a large microwave-safe bowl. Cover to keep warm. Roughly chop cooked veggies, and add to the bowl. In a medium microwave-safe bowl, combine cheese slices and cheese wedges, breaking them into pieces. Microwave for 30 seconds. Stir well. Microwave for another 30 seconds, or until cheeses have melted. Stir well, and add mixture to the pasta and veggies. Thoroughly stir to coat. If needed, microwave until hot. Enjoy! MAKES 4 SERVINGS