Mango, pork, and watercress Salad - Meal #2

I love these make ahead meals,  but ehhhh...  this one is just okay.  In my opinion, it has way too many calories to be a worth it.  This salad also left me wanting more taste, which is sad given the fat content.  It wasn't bad, but for me it was a bit boring.  Next time I make it, I am substituting an orange juice based dressing to give it some more zest.  That or I will use a light salad dressing from the store to cut down on the fat content.  This recipe also calls for mangos, but I substituted plums after cutting into my mango and realized it was not ripe yet.  The plums paired well with the pork too.. but I think the Mango would have been the best selection.  This recipe is basically Rachel Ray's.  I changed the amounts of honey and EVOO.  No serving size is given on this recipe, but I believe it should serve two.  It could serve 4-6 as a side dish.

INGREDIENTS

1 tbsp fresh lime juice
1 tbsp honey
3 tbsp EVOO
salt and pepper
1 cup Pulled Pork
7 cups watercress (5oz)
1 mango, thinly sliced
1 red bell pepper, thinly sliced
1 shallot, thinly sliced
1/4 cup sliced almonds, toasted

In a large bowl, whisk together lime juice, honey, and EVOO.  Season with 1/4 tsp salt.  Add pork and toss.  Add watercress, mango, bell pepper and shallot; season with salt and pepper.  Toss, then sprinkle with almonds.

Weight Watchers Points= 18.5 for one serving (seves two) 

 

Greek Salad with Chicken

Its been the basics at our house for a while.  Roasted veggies, rice, and  simple proteins have been a staple the past few weeks due to a tight budget.  But this dish did make it onto the menu to liven things up during a dry spell.     This recipe is from the Weight Watchers Momentum cookbook.   If you aren't worried about calories, I recommend adding more kalamata olives! I also used a whole regular size tub of feta instead of the 1/2 cup called for in the recipe.  I also added a healthy dose of salt and pepper to the dish.  This is super simple, but does not work for leftovers.  It gets tooooo mushy.  So make what you can eat in one sitting!

Ingredients

3/4 cup plain fat- free yogurt
3 T chopped fresh mint
3 T chopped fresh dill
zest and juice of 1 lemon
1 garlic clove, minced
2 tsp olive oil
2 cups diced roasted chicken breast
3 cups torn romaine lettuce leaves
2 large tomatoes, cut into wedges
1 cucumber, peeled, seeded, and diced
1/2 cup chopped red onion
at least 8 pitted kalamata olives, coarsely chopped
1 small carton of crumbled  feta cheese
Salt and Pepper to taste

Directions

1.  To make the dressing, whisk together the yogurt, mint, dill, lemon zest and juice, garlic, and oil in a small bowl. 

2.  Toss together the chicken, lettuce, tomatoes, cucumber, and onion in a serving bowl.  Drizzle the yogurt dressing over the salad and toss to coat.  Sprinkle with the olives and feta.

WW Point = 7pts per 1.5 cups