Easy / Healthy Strawberry Balsamic Salad (Low Weight Watchers Points Too!)

Easy Strawberry Balsamic Salad

I don’t know about you but I am really getting burned out on salad this summer.  So I was trying to play around with something new. I really wanted to use strawberries, especially since we had a few pounds of them in the fridge that had to be used up. Also I was looking for something that would be low in fat and calories, so that would also be a great weight watchers recipe.
After a few tries, I think I did it!
I figured it was only about 2 points plus on the weight watchers scale.  Now please keep in mind that I didn’t use the whole bag of spinach and this recipe made enough for 4 salads.

Ingredients:

1/2 Cup Chopped Strawberries
1/4 Cup Balsamic Glaze
1 Bag of fresh Spinach
Optional – 1/4 Cup Fat Free Feta Cheese
1 Tbsp Pine Nuts

  • In a small pan heat up balsamic glaze for about 3 minutes on medium-medium/low heat.
  • Then add strawberries to glaze. Let strawberries and glaze cook together for about 5 minutes on medium/low heat. Remove from heat.
  • On small plates place desired amount of spinach.
  • Drizzle strawberry glaze over spinach.
  • Top with a few sprinkles of feta cheese and pine nuts if you like for some added flavor and texture.
    Enjoy!

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Parmesan Zucchini with Lemon

Most people who have a summer garden is usually over run with zucchini.
Besides grilling it on the BBQ, and using it in baking, this recipe for zucchini is one of my family’s personal favorite.
It’s easy to make and we love the flavors of Parmesan cheese, zucchini and lemon!
(also a great weight watcher recipe)
zucchini
3 tbsp Margarine (or butter if you like)
3 cloves Garlic, chopped
4 Zucchinis, thinly sliced to about 1/2” thick rounds
Zest of 1 Lemon
Ground Black pepper and Kosher salt, to taste
¼ cup Grated Parmesan
2 tbsp Fresh squeezed lemon juice, or more if you like

Melt margarine in a large skillet over medium-high heat. Add garlic and cook, stirring frequently, for about 1 minute.
Working in batches, add zucchini and lemon zest. Cook, flipping once, until golden/brown. About 1-2 minutes on each side. Season with salt and pepper to your liking.
Sprinkle with Parmesan and lemon juice, then serve immediately.