Tasty Tuesday: Cranberry Tuna Slaw

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I’m a total salad girl!  I eat some variation of a salad every day for either lunch or dinner and sometimes BOTH!  I love finding new options to make.  Check out this one from Hungry Girl!

1/4th of recipe (about 1 1/3 cups): 118 calories, 2g total fat (<0.5g sat fat), 270mg sodium, 16.5g carbs, 3.5g fiber, 9.5g sugars, 8.5g protein, Freestyle™ SmartPoints® value 3*

Prep: 5 minutes     Chill: 15 minutes    MAKES 4 SERVING

Ingredients:

4 cups broccoli cole slaw (about one 10-oz. container or one 12-oz. bag)
1/2 cup canned water chestnuts, drained and roughly chopped
1/4 cup sweetened dried cranberries, chopped
1/4 cup light sesame ginger dressing (like Newman’s Own Sesame Ginger Dressing)
One 5-oz. can albacore tuna packed in water
1/4 cup chopped scallions
2 tsp. sesame seeds

Directions:

  1. Place slaw, chopped water chestnuts, and chopped cranberries in a large bowl. Add dressing, and stir to coat.
  2. Drain tuna, add to the bowl, and stir to mix. Cover and refrigerate until chilled, at least 15 minutes.
  3. Serve topped with scallions and sesame seeds.

NOTE;  Double the recipe and it is a great salad for an upcoming picnic.

There is no better way to carry your salad (for lunch or a picnic) then in a Thirty One thermal.  So many options to pick from….

Check out the options for lunch, each one will meet a different need depending on what you carry for lunch…

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Headed to a picnic or the farmer’s market, check out this thermal…..

Need help pick out the thermal best for you, message me and I will be glad to answer any questions.

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Blackened Shrimp & Corn Salad

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This YUMMY recipe is from Weight Watchers.  A great salad with a Freestyle™ SmartPoints® value 0*

1/8th of recipe (about 1 cup): 141 calories, 1.5g total fat (<0.5g sat fat), 404mg sodium, 20.5g carbs, 2.5g fiber, 6.5g sugars, 13g protein

Prep: 20 minutes     Cook: 10 minutes     Makes: 8 SERVINGS

Ingredients:

4 cups frozen sweet corn kernels
1/2 tsp. chili powder
1 tsp. ground cumin
2 cups chopped tomatoes
12 oz. ready-to-eat bay/small shrimp (or chopped large shrimp)
1 cup finely chopped red onion
1 cup finely chopped green bell pepper
1/4 cup chopped fresh cilantro
1/4 cup seeded and finely chopped jalapeño pepper
1/4 cup lime juice
1 tbsp. chopped garlic
1 tsp. salt
1/2 tsp. black pepper

Directions:

  1. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add corn, chili powder, and 1/2 tsp. cumin. Cook and stir until blackened, about 7 minutes.
  2. In a medium-large bowl, combine all remaining ingredients, including remaining 1/2 tsp. cumin. Mix until uniform.
  3. Fold in blackened corn. Cover and refrigerate until ready to serve. (It tastes great chilled!)

Have leftovers?  Why not take it for lunch this week?  Use a base of spring mix or spinach, topped with this yummy blackened shrimp and corn salad.  No better way to take lunch to work but in a Thirty One Thermal.  Did you know ThirtyOne had a NEW Crossbody Thermal Tote?

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Have a recipe you want to share?  Send me an email and if we use if in the blog, you will receive a FREE gift as a thank you.

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Zucchini-Pepperoni Pizza Bites

I’m always looking for alternatives for pizza which is one of my favorite things to eat.  The problem is finding good gluten free pizza which is also low in Weight Watcher points.  I’m excited to share this recipe with you.

Prep Time: 8 minutes     Cooking Time: 7 minutes  SmartPoints™ Value: 4
Servings: 1     Level of Difficulty: Easy

Ingredients

1 small uncooked zucchini, cut diagonally in twelve 1/4-inch-thick slices
2 spray(s) cooking spray
⅛ tsp garlic salt
¼ cup(s) marinara sauce
¼ cup(s) shredded part-skim mozzarella cheese
¾ oz turkey pepperoni
1 pinch crushed red pepper flakes, optional

Instructions

1. Preheat broiler; place a wire rack on a baking sheet (line with aluminum foil if desired).
2. Coat both sides of zucchini with cooking spray; place on rack and season with garlic salt. Broil zucchini until fork tender, 5 minutes.
3. Top each zucchini round with 1 tsp sauce and 1 tsp cheese; sprinkle evenly with pepperoni. Return to broiler until bubbly, 1-2 minutes; garnish with red pepper flakes.
4. Makes 1 serving.

Who’s ready to eat?

Remember if you have a favorite recipe you want to share with us, complete the form below:

If you have a business, I will advertise YOUR business along with your favorite recipe.  FREE advertising, what more could you ask for.

Have a ThirtyOne-derful day!

Tasty Tuesday: Slow Cooker Butternut Black Bean Chili

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Thank you Hungry Girl for another YUMMY recipe!

Prep: 15 minutes     Cook: 3 – 4 hours on high or 7 – 8 hours on low  Serves: 8 FreestyleSmartPoints® value 0*

1/8th of recipe (about 1 heaping cup): 173 calories, 0.5g total fat (0g sat fat), 532mg sodium, 35g carbs, 9g fiber, 8.5g sugars, 8g protein

Ingredients:

One 14.5-oz. can fire-roasted tomatoes (not drained)
2 1/2 cups canned crushed tomatoes
2 tsp. chopped garlic
2 tsp. chili powder
1 1/2 tsp. ground cumin
1/8 tsp. salt
Two 15-oz. cans black beans, drained and rinsed
4 cups peeled butternut squash, cut into bite-sized pieces (about 3/4 of a medium squash)
1 cup chopped red onion
1 cup chopped red bell pepper
1/4 cup seeded and chopped jalapeño pepper (about 1 medium pepper)
Optional toppings: fresh cilantro, light sour cream

Directions:

  • Pour both types of tomatoes into a slow cooker. Add garlic and seasonings. Mix well.
  • Add remaining ingredients, and gently stir.
  • Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until veggies have softened.

HG Tips: Look for pre-cut butternut squash in the produce aisle, or click here for squash-cutting tips. And when handling jalapeños, don’t touch your eyes (pepper juice can sting), and wash your hands well immediately afterward.

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Have a ThirtyOne-derful day!

Tasty Tuesday: Spicy Black Bean Soup

Since the weather has been bitter cold here in NJ, I have been on a “soup kick”.  I love soup and with the NEW Freestyle points from Weight Watchers, I can made some really yummy soups for ZERO points.

Prep Time: 20     Cooking Time: 30     Servings: 8     SmartPoints™ value: 0

The key to thickening this soup without flour? Pureeing some of the beans before cooking it. You’ll love the stick-to-your-ribs texture results.

Ingredients

1 spray(s) cooking spray
1 medium uncooked onion(s), finely chopped
4 clove(s) garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
½ tsp red pepper flakes, or to taste
1 tsp ground cumin
14 ½ oz fat free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilis
11 oz canned yellow corn, drained

Instructions

1. Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
2. Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
3. Place second can of beans and broth in blender and puree until smooth; add to stockpot.
4. Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.

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Have a ThirtyOne-derful day!