Weight Watchers' Farmers' Market Recipes
If you're looking for some delicious recipes that make use of the wonderful items you'll find at local farmers' markets, be sure to try these three from Weight Watchers!
Classic Summer Salad
Ingredients:
- 2 cups seedless watermelon cubes
- 1 cup tomatoes
- Fresh basil
- Red wine vinegar
- Olive Oil
- Salt
- Pepper
Instructions:
1. In a bowl, combine 2 cups seedless watermelon cubes, 1 cup cubed tomatoes and a few tablespoons chopped fresh basil.
2. Toss with a little red wine vinegar, olive oil, salt and pepper.
3. Add crumbled feta and toasted sliced almonds to turn it into a meal.
Zucchini with Lemon-Herb Feta
Ingredients:
- 3 Tbsp crumbled feta
- 2 Tbsp minced mint leaves
- 1 Tbsp extra-virgin olive oil
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
- 2 medium scallions, minced
- 4 small zucchini (about 1 ½ lb)
- ½ tsp kosher salt
Instructions:
1. In a small bowl, combine feta, mint, oil, lemon juice, lemon zest and scallions; set aside.
2. Trim ends off zucchini and slice in half lengthwise; slice each half into 4 or 5 chunks. Place zucchini on a baking sheet (or other flat surface) in a single layer; coat both sides with cooking spray and sprinkle with salt.
3. Off heat, coat a grill rack or grill pan with cooking spray; heat over high heat. Cook zucchini; carefully flipping once until grill marks are evident and zucchini is softened, about 3 to 4 minutes per side. Arrange zucchini slices on a platter and serve with reserved feta topping.
Note: If you prefer other fresh herbs, feel free to substitute them in this recipe. Oregano, parsley and basil (or any combination of the three) would be delicious additions to the feta topping.
Per Serving (5 chunks zucchini and 1 heaping Tbsp feta topping): 49 cal, 4 g total fat, 1 g sat fat, 220 mg sod, 3 g total carb, 2 g sugar, 1 g fib, 2 g prot. PPV: 1
Buffalo-Style Corn on the Cob
Ingredients:
- ¼ c crumbled blue cheese
- 2 Tbsp unsalted butter
- 2 tsp minced chives or green part of a scallion
- 2 tsp hot red pepper sauce, or less to taste
- ½ tsp salt
- ¼ tsp celery seed
- 8 medium ears corn on the cob, husks and silks removed
Instructions:
1. Preheat grill to medium.
2. Meanwhile, place cheese and butter in a small microwaveable bowl; microwave on High in 7-second increments until butter has melted. Add chives, hot sauce, salt and celery seed to bowl and stir until smooth; set aside.
3. Set corn or grate directly over heat; grill, covered, turning occasionally, until well marked, about 10 minutes.
4. Transfer corn to a serving platter, and brush with blue cheese mixture before serving.
Per serving (1 ear of corn): 124 cal, 5 g total fat, 3 g sat fat, 236 mg sod, 19 g total carb, 2 g sugar, 2 g fib, 4 g prot. PPV: 4
