Salad Recipes

Crispy Parmesan Zucchini Rounds

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Crispy Parmesan Zucchini Rounds

These baked zucchini rounds are coated in a seasoned crumb mixture and finished with Parmesan for a golden, crisp exterior and tender inside. They work well as a side dish or snack.

🧾 Ingredients

  • 2 medium zucchinis, sliced into ¼-inch (6 mm) rounds

  • ½ cup grated Parmesan cheese

  • ½ cup breadcrumbs or panko (for extra crunch)

  • 1 teaspoon dried oregano

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ¼ teaspoon black pepper

  • ¼ teaspoon salt

  • 1 large egg

  • 1 tablespoon milk (optional, for easier dipping)

  • Cooking spray or olive oil for baking sheet

Optional Add-Ins

  • ½ teaspoon paprika

  • Fresh chopped parsley for garnish

🔪 Equipment

  • Baking sheet

  • Parchment paper or foil

  • Mixing bowls

  • Whisk

  • Tongs or fork

  • Wire rack (optional, for extra crisping)

👩‍🍳 Instructions

1️⃣ Prepare the Oven

  • Preheat oven to 400°F (200°C).

  • Line a baking sheet with parchment paper or lightly grease it.

2️⃣ Set Up Breading Station

  • In one bowl, whisk together the egg and milk (if using).

  • In another bowl, combine:

    • Parmesan

    • Breadcrumbs

    • Oregano

    • Garlic powder

    • Onion powder

    • Salt

    • Pepper

Mix well.

3️⃣ Coat the Zucchini

  • Dip each zucchini round into the egg mixture.

  • Then coat fully in the breadcrumb-Parmesan mixture.

  • Place on prepared baking sheet in a single layer.

4️⃣ Bake

  • Lightly spray tops with cooking spray or drizzle lightly with olive oil.

  • Bake for 18–22 minutes, flipping halfway through, until golden and crisp.

5️⃣ Finish and Serve

  • Remove from oven and garnish with parsley if desired.

  • Serve warm with:

    • Marinara sauce

    • Garlic yogurt dip

    • Ranch-style dressing

🧊 Storage

  • Store leftovers in an airtight container in the refrigerator for 2 days.

  • Reheat in the oven or air fryer to restore crispness.

Creamy Chicken & Broccoli Bake (4 Ingredients)

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Creamy Chicken & Broccoli Bake (4 Ingredients)

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Serves: 4

This easy baked dish combines tender chicken, broccoli, and a creamy cheese sauce for a comforting meal made with simple ingredients.

Ingredients

Main Ingredients

  • 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces

  • 2 cups broccoli florets, fresh or thawed and patted dry if frozen

  • 1 cup plain Greek yogurt

  • 1½ cups shredded low-moisture mozzarella cheese, divided

Optional Seasonings (Not counted as main ingredients)

  • 1 teaspoon garlic powder

  • Salt, to taste

  • Black pepper, to taste

  • Fresh parsley or chives, chopped (for garnish)

Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C).
Lightly grease a medium baking dish with a small amount of oil or cooking spray.

2. Season the Chicken and Broccoli

In a large mixing bowl, add the chicken pieces and broccoli florets.
Sprinkle with salt, pepper, and garlic powder.
Toss well so everything is evenly seasoned.

3. Make the Creamy Mixture

Add the Greek yogurt and ¾ cup of the shredded mozzarella to the bowl.
Stir until the chicken and broccoli are fully coated in the creamy mixture.

4. Bake

Transfer the mixture to the prepared baking dish and spread it out evenly.
Bake for 15–18 minutes, or until:

  • The chicken is fully cooked

  • The broccoli is tender

  • The internal temperature of the chicken reaches 165°F (74°C)

5. Add Cheese Topping

Remove the dish from the oven.
Sprinkle the remaining ¾ cup mozzarella evenly over the top.
Switch the oven to broil and return the dish to the oven for 2–3 minutes, until the cheese is melted, bubbly, and lightly golden.

6. Rest and Serve

Let the bake rest for 5 minutes before serving.
This helps the sauce thicken slightly and makes serving easier.
Garnish with fresh parsley or chives if desired.

Helpful Tips

  • Texture tip: Pat broccoli dry if using frozen so the sauce stays thick and creamy.

  • Flavor boost: Add onion powder, paprika, or Italian seasoning for extra flavor.

  • Make it a meal: Serve with roasted potatoes, rice, or crusty bread if desired.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

WEIGHT WATCHERS EGG ROLL IN A BOWL

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Ingredients for Weight Watchers Egg Roll in a bowl

1.5 lbs Lean ground turkey, 99% fat-free

¼ c. water

3 c. green cabbage, shredded

1 medium carrot, shredded

½ tsp garlic powder or fresh minced garlic

2 tbsp toasted sesame oil

½ tbsp. fresh ginger, finely minced

2 tbsp. green onions, chopped

1 tbsp. rice vinegar

Sea salt and black pepper, to taste

Optional: 2 tbsp. coconut aminos or tamari, hoisin sauce, sesame seeds

How to Make Weight Watchers Egg Roll in a bowl

  1. Heat a large skillet over medium-high heat. Brown turkey until no longer pink, then drain if needed
  2. Add water. Reduce heat to medium and add shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions.
  3. Season with salt and black pepper to taste and cook, stirring frequently, until the cabbage and carrots are soft, approximately 4-5 minutes.
  4. Add rice vinegar. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with sesame seeds, if using, and serve immediately. Enjoy!

Weight Watchers information for Egg Roll in a Bowl

Servings: 6; divide evenly

Green:  2 Smartpoints  Blue: 1 Smartpoint     Purple: 1 Smartpoint

If you decide to use any other meat other than lean ground turkey, be sure to check the points in your Weight Watchers app. Also, if you add other sauces, this may change point values as well.

 Tips for Making Weight Watchers Egg Roll in a Bowl

  • Account for extra points when adding additional ingredients.
  • You can use a premade coleslaw mix versus cabbage and carrots separately
  • If you are using additional sauces, add them at the end after adding rice vinegar

Ingredients

  • 1.5 lbs Lean ground turkey, 99% fat-free
  • ¼ c. water
  • 3 c. green cabbage, shredded
  • 1 medium carrot, shredded
  • ½ tsp garlic powder or fresh minced garlic
  • 2 tbsp toasted sesame oil
  • ½ tbsp. fresh ginger, finely minced
  • 2 tbsp. green onions, chopped
  • 1 tbsp. rice vinegar
  • Sea salt and black pepper to taste
  • Optional: 2 tbsp. coconut aminos or tamari hoisin sauce, sesame seeds

Instructions

  • Heat a large skillet over medium-high heat. Brown turkey until no longer pink, then drain if needed
  • Add water. Reduce heat to medium and add shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions.
  • Season with salt and black pepper to taste and cook, stirring frequently, until the cabbage and carrots are soft, approximately 4-5 minutes.
  • Add rice vinegar. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with sesame seeds, if using, and serve immediately. Enjoy!

Weight Watchers Points: 2 on Green, 1 on Blue and Purple

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.

Carrot Salad with Pineapple and Raisins

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Prep & Cook Time
Prep time: 10 minutes
Cook time: None
Total time: 10 minutes
🍽️ Servings
Serves: 4 (about 1 cup per serving)
📝 Ingredients
3 cups fresh carrots, peeled and grated
1 cup pineapple chunks, drained (fresh or canned in juice)
⅓ cup raisins
2 tablespoons plain Greek yogurt or mayonnaise
1 tablespoon lemon juice (fresh preferred)
1 tablespoon honey or maple syrup (optional, to taste)
Pinch of salt
👩‍🍳 Instructions
In a large mixing bowl, combine the grated carrots, pineapple, and raisins.
In a small bowl, whisk together the Greek yogurt (or mayo), lemon juice, honey, and salt.
Pour the dressing over the carrot mixture and toss until evenly coated.
Taste and adjust sweetness or acidity if needed.
Chill for 10–15 minutes for best flavor, or serve immediately.
🌟 Description Notes
The carrots provide a crisp, earthy base
Pineapple adds juicy brightness and natural sweetness
Raisins bring chewy texture and concentrated flavor
The light dressing keeps it refreshing rather than heavy

Mediterranean Celery Olive Salad

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A crisp, refreshing, briny salad that comes together in minutes and brings BIG Mediterranean vibes.

⭐ Serves: 3–4

⭐ Time: 15 minutes

Ingredients

Salad Base

  • 3 cups celery, thinly sliced

  • ½ cup green olives, sliced (or whole pitted)

  • ¼ cup black olives, sliced

  • ¼ cup red onion, thinly sliced

  • ¼ cup fresh parsley, chopped

  • 2 tbsp capers (optional but highly recommended)

  • ¼ cup feta cheese, crumbled (optional)

Dressing

  • 3 tbsp extra-virgin olive oil

  • 1 tbsp lemon juice

  • 1 tbsp red wine vinegar

  • 1–2 garlic cloves, minced

  • ½ tsp dried oregano

  • Salt & black pepper to taste

🍋 Directions

1. Prep the veggies

Slice the celery into thin half-moons so it stays crunchy but not chunky. Slice both olives, thin out the red onion, and chop up the parsley. Set aside in a mixing bowl.

2. Make the dressing

In a small bowl, whisk together:
olive oil + lemon juice + red wine vinegar + garlic + oregano + salt + pepper.
The mix should be tangy and fragrant.

3. Combine everything

Add celery, olives, onions, parsley, and capers to a bowl. Toss gently to distribute the flavors.

4. Add the dressing

Pour the dressing over the salad and toss well until everything is lightly coated and glossy.

5. Finish with feta

Sprinkle crumbled feta on top.
Chill for 10–15 minutes to let the flavors mingle and the celery get extra crisp.

See also  Chili Mango Glazed Cauliflower

6. Serve cold

Enjoy as a side dish, snack, or lunch bowl.

❓ Q&A

Q1: Can I make it ahead?
Yep! It stays fresh and crisp for up to 24 hours. Add feta right before serving.

Q2: Best olives?
A combo of green olives (salty/briny) and black olives (mild) gives the perfect balance. Kalamata works great too.

Q3: Substitute for red wine vinegar?
Use apple cider vinegar or more lemon juice.

Q4: Is it vegan?
Yes — just leave out the feta.

Q5: What to serve it with?
Perfect with:

  • Grilled chicken or fish

  • Mediterranean rice

  • Hummus & pita

  • Falafel

  • Pasta dishes

Q6: How to make it more filling?
Add:

  • Chickpeas

  • White beans

  • Quinoa

  • Avocado cubes

Creamy Garlic Cucumber Salad

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Creamy Garlic Cucumber Salad

Hydrating, light, and packed with gut-healthy probiotics.

Prep time: 10 mins | Chill time: 30 mins | Servings: 2

Ingredients

  • 2 Large Cucumbers: Sliced thin (English or Persian cucumbers work best for a tender skin).

  • 1 cup plain Greek yogurt: Provides a creamy, high-protein base that supports weight loss.

  • 1 Garlic Clove: Minced or finely grated.

  • Fresh Dill: Finely chopped (adjust to your taste preference).

  • Salt: To taste (this also helps draw out excess moisture).

  • Optional Garnish: A sprinkle of sesame seeds and red chili flakes (as shown in the photo).

Instructions

  1. Prepare the Cucumbers: Slice the cucumbers into thin, uniform rounds.

    • Tip: If you want a crunchier salad, sprinkle the slices with a little salt and let them sit in a colander for 10 minutes to drain excess water, then pat dry.

  2. Make the Dressing: In a medium mixing bowl, whisk together the Greek yogurt and the minced garlic.

  3. Season: Add the salt and the finely chopped fresh dill to the yogurt mixture. Stir well to combine all the flavors.

  4. Combine: Add the cucumber slices to the bowl. Toss gently until every slice is thoroughly coated in the creamy garlic dressing.

  5. Chill: For the best flavor and texture, cover the bowl and place it in the refrigerator to chill for at least 30 minutes before serving.

  6. Serve: Give it one last toss before serving. Garnish with sesame seeds or red pepper flakes if you want that extra pop of color and texture seen in the photo.

Health Benefits

  • Hydration: Cucumbers are naturally high in water, making this a perfect light dish for warm days.

  • Gut Health: The probiotics in Greek yogurt support a healthy digestive system.

  • Weight Management: The high protein content in the yogurt helps you feel full and satisfied longer.