Recipe Save: Sesame Zoodles & Crispy Tofu

Origin:  Internet, modified
Total Preparation Time: 20 minutes
Actual Cooking Time: 20 minutes
Number of Servings: 4


  • 4-6 zucchini
  • 1/2 cup peanut butter
  • 1 Tbsp sesame oil
  • 1/3 cup light low sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 Tbsp chili paste (like sambal oelek)
  • 2 Tbsp Sucrolose Granulated Sweetener
  • 1 clove garlic, minced
  • 1 tsp minced ginger
  • 12 ounces extra firm tofu
  • sesame seeds
  • scallions


  1. Spiralize your zucchini and set aside.
  2. Shake, whisk or blend peanut butter, sesame oil, soy sauce, vinegar, chili paste, sweetener, garlic and ginger in a jar, bowl or food processor and mix/blend.
  3. Press excess moisture out of the tofu.
  4. Cut tofu into bite sized pieces.
  5. Heat a tiny bit of oil in a nonstick pan.
  6. Add the tofu and stir fry until golden brown.
  7. Add about 1/2 cup sauce and simmer until the sauce starts to evaporate/absorb into the tofu and becomes browned in the pan.
  8. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.
  9. Set tofu aside.
  10. Toss zucchini with remaining sauce and heat until zucchini is the desired consistent.  (I like it a little soft but still a little crisp).
  11. Top with tofu, sesame seeds, and scallions.
  12. Serve immediately.

Recipe Save: WW Simple Cucumber Salad

Origin:  Internet, modified
Total Preparation Time: 10 minutes
Actual Cooking Time: N/A
Number of Servings: 4


  • 6 Tbsp rice vinegar
  • 1-2 Tbsp Sucrolose Granulated
  • 2 medium to large cucumbers, peeled and thinly sliced
  • Salt to tast


  1. In a large bowl, stir together the vinegar, sweetener and salt until the sweetener and salt have dissolved.
  2. Add the cucumber slices to the bowl and mix well to combine.
  3. Serve or store for later.


Any vinegar will work.  Salad tastes better the longer the cucumbers soak.  WW=0 points

Recipe Save: Buffalo Chicken Salad

Origin:  Internet – modified
Total Preparation Time: ## minutes + ## hours wait time
Actual Cooking Time: ## minutes
Number of Servings: 4


  • Green leaf or Romaine Lettuce, chopped (or a salad mix)
  • 2-3 chopped green onions
  • 1 Tomato, diced or Grape/Cherry tomatoes, halved
  • 2 eggs, hard boiled, peeled and chopped
  • Shredded Cheddar (2 Tbsp per salad, optional)
  • 1 lb boneless, skinless chicken breast
  • 1/2 cup Frank’s hot sauce
  • 1/2 stick butter
  • 1/4 cup reduced-calorie vegetable oil-butter spread
  • 1 tbsp white vinegar
  • 1⁄4 tsp black pepper
  • 1⁄4 tsp Worcestershire sauce
  • Celery sticks
  • Carrot sticks
  • Blue cheese or ranch dressing


  1. Boil eggs, peel & chop.
  2. Combine salad ingredients or leave as separate ingredients in salad bar fashion for picky eaters like my kids.  🙂
  3. For the sauce: In a small saucepan over low heat, mix together hot sauce, butter, margarine, vinegar, pepper and Worcestershire sauce.  Simmer, stirring occasionally, while you prepare chicken.
  4. For the chicken: Bring water to a boil in a large saucepan. Cut chicken into strips or chunks and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let it sit for a few minutes.
  5. Serve chicken over the salad garnished with celery &/or carrot sticks.
  6. Drizzle a small amount of Blue Cheese or Ranch dressing on the top.  You won’t need much since the chicken is so flavorful and will have it’s own sauce.

Recipe Save: Caprese Salad

Origin:  Modified from Internet Recipe
Total Preparation Time: 20 minutes
Number of Servings: 5


  • 2 packages of cherry or grape tomatoes (cut in half)
  • 2 packages of fresh mozzarella pearls (8 oz. each)
  • 1 T dried basil
  • 3/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 Tbsp olive oil
  • 2 1/2 tsp apple cider vinegar


  1. In a large bowl, whisk together oil, vinegar, salt, pepper, garlic powder and basil.
  2. Add tomatoes and mozzarella pearls and toss.
  3. Season with additional salt & pepper to taste.  Serve.

Recipe Save: Greek Salad

Origin:  Modified internet recipe
Total Preparation Time: 20 minutes
Actual Cooking Time:  No cooking required
Number of Servings: 4

Ingredients for Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoons sweetener
  • 1 clove garlic, minced
  • 1 tsp dried dill
  • 1 tsp dried oregano leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Freshly ground black pepper, to taste

Ingredients for Salad

  • 1 pound tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped)
  • 1 pound cucumbers (approximately 2 large or 4 small), diced
  • 1 can sliced black olives
  • 1/2 cup feta cheese, crumbled


  1. In a medium bowl, whisk together all dressing ingredients until thoroughly blended. Alternatively, you may place ingredients in a jar, tighten the lid, and shake until incorporated.
  2. In a large bowl, combine all salad ingredients.
  3. Toss with dressing until everything is evenly coated.
  4. Cover salad and refrigerate for at least 4 hours.

Recipe Save: Salad Bar Night

Origin:  My kitchen/Internet


  • 2-4 hard boiled eggs, finely chopped
  • 1-2 cups of pulled chicken
  • 1 head lettuce or 1 bag of prepared salad
  • 1 bunch green onions
  • 1 roma tomato or cherry/grape tomatoes
  • sliced or ribboned carrots
  • black olives
  • green olives
  • sliced avocado
  • 1 cucumber
  • bacon bits
  • french fried onions
  • shredded swiss cheese
  • preferred dressing


Recipe – Dill Pickle Tuna Salad

Origin:  My kitchen/Internet

Total Preparation Time: 15 minutes
Number of Servings: 4


  • 1 (12-ounce) can tuna, packed in water, drained
  • 2 hard boiled eggs, finely chopped
  • 1 teaspoon pickle juice
  • 2 Tablespoons finely chopped dill pickles (usually one whole pickle)
  • 2 finely sliced green onions
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4  cup mayonnaise (start with 1/4 cup and add more if you want it creamier)


  1. Mix all ingredients, serve on bread, pita, wraps, etc.

Recipe Save: Roberts Taco Salad

Origin:  Modified internet recipe
Total Preparation Time: 20 minutes
Actual Cooking Time using microwave method: 5-10 minutes
Number of Servings: 4-6


  • 1 lb ground beef
  • 1 pkg taco seasoning mix
  • 1 head Lettuce
  • 1 can kidney beans
  • 1 tomatoes
  • 3-4 green onions (chopped)
  • cheddar cheese, shredded
  • tortilla chips
  • Western dressing


  1. Brown hamburger with taco seasoning.
  2. Set aside. Cut up lettuce and tomatoes.
  3. Drain beans.
  4. Combine all ingredients, except cheese and tortilla chips.
  5. Toss.
  6. Add cheese and tortilla chips to your own serving.
  7. Break up the tortilla chips into bite size pieces.
  8. Top with western dressing.

Cook’s Note:

The reason you don’t add the cheese and chips to the whole meal is just in case you have left overs, the cheese and chips get soggy.  That way you can add those items fresh when you have it the next day.

Recipe Save: Mexi-Salad

Origin:  Modified recipe found online
Total Preparation Time: 30 minutes
Actual Cooking Time: No cooking required
Number of Servings: 6-8


  • 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
  • 1 can corn
  • 4 chopped green onions
  • 1 fresh jalapeño pepper, seeded and minced
  • 3 fresh plum tomatoes, seeded and chopped
  • 1 avocado, peeled, seeded, and cut into chunks
  • 1/2 cup fresh chopped cilantro
  • 2 tsp dried basil
  • 2 Tbsp lime juice (about the amount of juice from one lime)
  • 1 Tbsp olive oil
  • 1 pkt of sweetener
  • Salt and pepper to taste


  1. In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil.
  2. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

Recipe – Sweet & Sour Tomato Salad

Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: More than 10
Special Features: Simple (6 ingredients or less)


  • 7 Tomatoes
  • 1 Small onion
  • ½ cup White sugar or SPLENDA
  • ½ cup White vinegar
  • ½ cup Vegetable oil
  • Salt & pepper to taste


  1. Cut the tomatoes in half and thinly slice.
  2. In a LARGE bowl, toss together tomatoes, onion, sugar, vinegar, oil, salt and pepper.
  3. Serve at room temperature or chilled.

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