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Shrimp Pasta Salad

3/4 cup uncooked shell macaroni
3 cups water
3/4 pound medium-size fresh shrimp, peeled and deveined
1 cup chopped cauliflower
1 cup sliced celery
1/2 cup low-calorie French dressing
1/3 cup chopped fresh parsley
1/4 cup chopped sweet pickle
1/4 cup reduced-calorie mayonnaise
1 tablespoon lemon juice
1 teaspoon grated onion
1/2 teaspoon celery seeds
1/4 teaspoon pepperCook macaroni according to package directions, omitting salt and fat. Drain and set aside.Bring 3 cups water to a boil in a medium saucepan. Add shrimp; cook 3 to 5 minutes or until shrimp turns pink. Drain well.Combine macaroni, shrimp, cauliflower, and remaining ingredients; toss gently to combine. Cover and chill at least 8 hours.Yield: 12 servingsServing size: 3/4 cup Carbohydrate: 11 gm Protein: 6 gm Fat: 4 gm Calories: 100 Fiber: 1 gm Sodium: 212 mg Cholesterol: 42 mg2 WW points

Pintos and cheese
Pintos and Cheese1 can fat free spicy refried beans 1/4 cup enchilada sauce 1/2 cup fat free shredded Cheddar cheeseIn small baking dish layer beans first, then enchilada sauce, and top with cheese (I added 1/2 cup of diced onions over the beans before adding the sauce and cheese). (Upload by user)

Fiesta rice
Fiesta Rice1 cup salsa (I used hot chipotle sauce)3/4 cup Minute Rice1/2 cup waterMix salsa, rice and water in saucepan; bring to a boil. Reduce heat and simmer 5 10 minutes until rice is tender. Fluff with fork. I did this the last 8 minutes before the stuff in the oven came out. (Upload by user)

Smorgasbord fruit salad
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 (Upload by user)

Summer fruit salad
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 (Upload by user)

Sunflower strawberry salad
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, (Upload by user)

Thai chicken salad
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 (Upload by user)

Thai flavored lobster salad
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 (Upload by user)

Tomato shrimp salad
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 (Upload by user)

Tuna salad nicoise
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 (Upload by user)

Waldorf chicken salad
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 (Upload by user)
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Yogurt jell-o
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. (Upload by user)
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Zesty coleslaw
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 (Upload by user)
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Blue cheese dressing
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 (Upload by user)
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Dressing
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. (Upload by user)

Ginger orange dressing
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 (Upload by user)
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Honey mustard dressing
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. (Upload by user)
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