Green Bean Chicken Salad1/3 cup red wine vinegar or cider vinegar1/4 cup minced fresh basil or 4 teaspoons dried basil2 teaspoons granulated sugar1/8 teaspoon salt1 tablespoon plus 2 teaspoons olive or canola oil, divided1 pound boneless skinless chicken breasts, cube

Honey Dijon Potato Salad2 1/4 pounds red potatoes (about 14 small)3 tablespoons vinegar3/4 cup chopped green bell pepper1/2 cup chopped onion5 tablespoons chopped dill pickles1 teaspoon salt free seasoning blend1/4 teaspoon pepper1 cup fat free mayonnaise1

Italian Pasta Salad4 ounces tricolor rotini (corkscrew) pasta, uncooked3/4 cup cubed part skim mozzarella cheese1/2 cup sliced zucchini1/4 cup chopped, seeded tomato3 tablespoons fat free Italian dressing2 tablespoons white wine vinegar3/4 teaspoon minced garlicb

Layered BLT Salad4 cups finely shredded lettuce 1 1/2 cups chopped fresh tomatoes 1/4 cup  bacon bits4 slices reduced calorie white bread, toasted and cubed1/3 cup shredded reduced fat Cheddar cheese1/4 cup fat free mayonnaise 1/2 cup fat free Thousand Island

Layered Italian Salad1 1/2 cups Italian bread crumbs2 medium red peppers, thinly sliced rings2 medium yellow peppers, thinly sliced rings2 medium green peppers, thinly sliced rings1 medium red onion, thinly sliced rings1 cup sliced cucumber 6 Roma tomatoes, thinly

Macaroni Cheddar Salad1 cup elbow macaroni, cooked 1 cup low fat Cheddar cheese, shredded 1/2 cup sliced celery1/2 cup chopped bell peppers1/2 cup chopped onions1 cup fat free mayonnaise 3 tablespoons pickle relish 1 tablespoon white vinegar 1 teaspoon dry

Neptune Pasta Salad12 ounces tricolor rotini pasta 2 cups fresh broccoli florets (about 1/2 pound) *3 cups cooked crab meat or shrimp (about 1 1/4 pounds) 1 red bell pepper, cut into thin strips 4 scallions, thinly sliceduDressing/u1/2 cup nonfat or reduced

Pasta and Bean Salad8 ounces pasta1 can ripe olives, drained and halved2 (14 ounce) cans diced tomatoes2 teaspoons minced garlic1 small onion, chopped1 (15 ounce) can kidney beans1/2 cup fat free Italian salad dressing1 bell pepper, cut into strips1 (10 ou

Pistachio Creme Fruit SaladSource: iCooking Healthy with a Man in Mind/i1 (4 serving size) package Jell o sugar free    instant pistachio pudding mix1/3 cup Carnation nonfat dry milk powder 3/4 cup Yoplait plain fat free yogurt 1 cup (one 8 ounce

Raspberry Applesauce Gelatin Squares4 (3 ounce) packages sugar free raspberry    gelatin (or flavor of your choice) 4 cups boiling water 1 1/2 cups cold water 1 (46 ounce) jar unsweetened applesauceIn a bowl, dissolve gelatin in boiling water. Stir i

Red Potato Salad2 pounds medium size red potatoes, unpeeled1/3 cup thinly sliced celery1/3 cup finely chopped onion1/3 cup grated carrot1/3 cup finally chopped green or red bell pepper 1/3 cup reduced fat mayonnaise1/3 cup nonfat sour cream2 tablespoons sweet

Roasted Garlic Potato Salad2 1/2 pounds Yukon Gold potatoes, unpeeled,    cut into 1 inch chunks1 tablespoon olive oil4 medium garlic cloves, minced1/2 cup soft tofu2 tablespoons fresh lemon juice1 tablespoon Dijon mustard1/8 teaspoon salt, or t

Sesame Jicama Salad1/4 medium jicama, peeled and cut into    matchsticks, about 1 cup1 cup snow peas, cut into thin strips2 medium carrots, shredded1 cup romaine lettuce, coarsely shredded3 tablespoons red wine vinegar2 tablespoons low sodium soy sa

Shrimp Pasta Salad3/4 cup uncooked shell macaroni3 cups water3/4 pound medium size fresh shrimp, peeled and deveined1 cup chopped cauliflower1 cup sliced celery1/2 cup low calorie French dressing1/3 cup chopped fresh parsley1/4 cup chopped sweet pickle1/4

Smorgasbord Fruit Salad1 (20 ounce) can pineapple chunksSugar substitute (Splenda) equivalent to 2/3 cup sugar2 tablespoons flour1/4 cup orange juice2 tablespoons lemon juiceEgg substitute equivalent to 1 egg2 cups lite whipped topping3 pints fresh strawberrie

Summer Fruit Salad1 large mango, peeled and diced2 cups fresh blueberries2 bananas, sliced2 cups fresh strawberries, halved2 cups seedless grapes2 nectarines, unpeeled and sliced1 kiwi fruit, peeled and sliceduHoney Orange Sauce/u1/3 cup unsweetened

Sunflower Strawberry Salad2 cups sliced fresh strawberries1 medium apple, diced1 cup halved green seedless grapes1/2 cup thinly sliced celery1/4 cup raisins1/2 cup low fat sugar free strawberry yogurt2 tablespoons sunflower seedsLettuceIn a large bowl,

Thai Chicken Salad10 ounces skinless boneless chicken breasts1/2 teaspoon salt2 medium carrots, julienned2 medium cucumbers, seeded and julienned2 medium celery stalks, julienned1 medium red bell pepper, seeded and julienned1/2 cup thinly sliced radishes1/4 cu

Thai Flavored Lobster Salad2 teaspoons vegetable oil1 tablespoon fresh ginger root, chopped6 tablespoons lemon peel, finely zested2 tablespoons fresh lemon juice1 1/4 pounds uncooked lobster meat, steamed or    broiled, cut into chunks1/4 cups cilan

Tomato Shrimp Salad2 tablespoons chopped fresh parsley6 tablespoons sherry vinegar1 tablespoon extra virgin olive oil 1/4 teaspoon salt 2 garlic cloves, minced3/4 pound cooked medium shrimp, peeled and deveined2 cups diced tomato 1/2 cup chopped onion 1/2

Tuna Salad Nicoise4 small new red potatoes, quartered1/2 pounds green snap beans, trimmed1/3 cups reduced sodium, fat free chicken broth2 tablespoons red wine vinegar2 teaspoons Dijon mustard2 teaspoons olive oil1/8 teaspoon table salt, or to taste1/8 teaspoon

Waldorf Chicken Salad2 tablespoons plus 2 teaspoons honey1 tablespoon plus 1 teaspoon Dijon mustard2 teaspoons poppy seeds3 1/2 tablespoons lemon juice8 dried apricots9 ounces skinless, boneless chicken breast, diced1 1/2 apples, diced 2/3 cup celery, dicedbr

Yogurt Jell O1 small box sugar free Jell O (any flavor)1 cup boiling water 1 cup fat free yogurt, vanilla or flavoredMix Jell O until dissolved. Add yogurt and stir until blended.Serves 4 1/2 WW point per serving.

Zesty Coleslaw8 cups coarsely shredded cabbage (about 2 pounds) 1 cup grated carrotuDressing/u1/2 cup nonfat or reduced fat mayonnaise 2 tablespoons white wine vinegar 2 tablespoons pineapple juice 3 tablespoons spicy mustard 1 1/2 tablespoons granulate

Blue Cheese Dressing4 cups plain fat free yogurt5 ounces blue cheese2 tablespoons balsamic vinegar2 tablespoons Grey Poupon Country Dijon Mustard2 clove garlic clovesMince garlic, then mix all ingredients in bowl and pour back into yogurt container.Refrigera

Dressing1/2 cup mayonnaise 3 tablespoons onion flakes 2 teaspoons parsley flakes, crushed 1 teaspoon salt 1/2 teaspoon garlic powder 2 1/2 cups buttermilkMix mayonnaise and dry ingredients. Add buttermilk slowly. Always shake before pouring on salad.

Ginger Orange Dressing1/4 cup fresh orange juice4 teaspoon canola oil1 tablespoon minced scallions1 teaspoon minced peeled fresh ginger1/2 teaspoon grated orange zest1/4 teaspoon minced garlicSalt and freshly ground black pepper to tasteIn a small bowl, whi

Honey Mustard Dressing1/2 cup plain nonfat yogurt4 teaspoons prepared mustard4 teaspoons honey 1 tablespoons snipped dill2 teaspoons white wine vinegar1/2 teaspoon granulated sugar 1/8 teaspoon ground white pepperIn a small bowl, whisk all the ingredients.

Italian Dressing1/4 cup low sodium chicken brot tablespoon minced red bell pepper1 tablespoon chopped basil1 tablespoon white wine vinegar2 teaspoons extra virgin olive oil 1/2 teaspoon grated lemon zest 1/2 teaspoon salt1/2 garlic clove, minced1/4 teasp

Maple Balsamic Vinaigrette 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons pure maple syrup 2 teaspoons grainy mustard Salt and freshly ground black pepper to taste In a small bowl, whisk oil, vinegar, maple syrup, mustard, salt and

Oriental Salad Dressing1/8 cup olive or vegetable oil1/8 cup peanut oil2 tablespoons rice vinegar2 tablespoons diced celery2 tablespoons diced onion1 tablespoons soy sauce1 1/2 teaspoons lime juice1 teaspoon ketchup1 sliced pared fresh ginger rootBl

font size="4"Poppy Seed Dressing1/2 cup buttermilk1/2 cup nonfat sour cream2 tbsp honey1 tbsp fresh lemon juice1/2 tbsp poppy seeds, toasted In a small bowl, whisk buttermilk, sour cream, honey, lemon juice and poppy seeds until smooth. The dressing can b

Russian Dressing3 tablespoons orange juice 3 tablespoons reduced calorie mayonnaise 2 tablespoons minced green bell pepper2 tablespoons minced red bell pepper2 tablespoons tomato paste2 tablespoons plain nonfat yogurt1 tablespoon drained prepared horseradis

Seafood Salad Dressing1 cup low fat yogurt1 cup reduced calorie mayonnaise1/2 cup spicy chili sauce2 tablespoon fresh lemon juice1 tablespoon minced onion1 tablespoon prepared horseradishPinch tarragonSalt and pepper to taste (optional)Combine all ingre

WW Ranch Dressing Mix6 tablespoons Cremora (powdered coffee creamer)4 tablespoons lemonade powder 1 tablespoons onion salt 1 tablespoon onion powder 1 tablespoon seasoned salt 1 tablespoon dry minced parsley 1/2 teaspoon garlic salt 1/2 teaspoon dry dill weed

Famous Green Bean CasseroleThis is the old favorite recipe, revised to a lower fat, lower sodium recipe. It is quite good.2 (9 ounce) bags frozen green beans, thawed, or     2 (15 ounce) cans no salt added green beans, drained1 (10 3/4 ounce) can Campbell`s

Lazy Cabbage1 pound breakfast or Italian Sausage Chopped onion and green bell pepper 4 cups shredded cabbage 2 (28 ounce) cans tomatoes (one can drained)1/2 cup dry Minute riceBrown meat, onion and pepper, then drain any fat. Combine all ingredients in a sprayed 9

Roasted Potatoes with GarlicMakes 8 servings.1 pound tiny red potatoes, halved 1 head garlic, cloves separated but not peeled 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepperArrange potatoes and garlic cloves in a 9 x 13 inch pan. Drizzle with o

Savory Potato Topping1 cup plain fat free yogurt2 teaspoons imitation bacon bits1 1/2 teaspoons dried chives1/2 teaspoon dried dill weed1/4 teaspoon salt1/8 teaspoon pepperCombine all ingredients; mix well. Refrigerate at least 2 hours before serving, to blend

Chicken Burrito SoupWW points: 32 cups fat free chicken broth (one 16 ounce can) 1 cup water 2 teaspoons taco seasoning 1/4 teaspoon dried minced garlic 1 teaspoon dried parsley flakes 1 cup frozen whole kernel corn 1/4 cup chopped red bell pepper 1/4 c