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Quick and Easy Recipes from Weight Watchers

I stepped on the scale yesterday and was completely boggled my the numbers that appeared on that little digital window between my feet. I actually stepped off and stepped back on again because I thought it HAD to be wrong. How did I gain 8 pounds since Thanksgiving?

I stepped on the scale yesterday morning and to be honest, was completely boggled my the numbers that appeared on that little digital window between my feet. I actually stepped off and stepped back on again because I thought it HAD to be wrong. How did I gain 8 pounds since Thanksgiving?

I’ll spare you the laundry list of sweet treats I shoveled in my mouth on a daily basis, but sometime around December 17th, I went the the store and came home with several bags of festively foiled Hershey Kisses.

So, yeah. Needless to say, I’m getting my healthy living legs back beneath me with a few recipes from Weight Watchers. These were created especially for Weight Watchers by Chef Ruben of the Institute of Culinary Education and author of The Farmer’s Market Cookbook.

Nut and Fruit Chews


  • 2-cup blanched almonds roughly chopped
  • 1-tablespoon vanilla extract
  • 1-tablespoon honey
  • 1/2-cup roughly chopped dried apricots
  • 1/4-cup golden raisins
  • 1-cup puffed rice
  • 2-ounce semi-sweet chocolate – melted


In a food process fitted with a steel blade add the almonds, vanilla and honey. Process the almonds until almost smooth, and then add the apricots. Continue processing until the almonds have become a paste.

Transfer the almond mixture to a work bowl, and stir in the raisins and rice puffs.

Spread the almond mixture onto half a piece of wax paper or parchment paper that is 12-inches by 18-inches. Drizzle the melted chocolate all over the almond mixture.

Using the edge of the paper roll the almonds in a cylindrical shape making sure it is tightly packed together. Wrap in plastic wrap, and refrigerate for 3 to 6 hours.

Slice the log into 1/2-pieces.

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Yields approx. 40 pieces (approx. 30 calories each)

Quinoa Salad


  • 1-cup quinoa
  • 2 celery stalks - minced
  • 1 cucumber – peeled, seeds removed and minced
  • 6 to 8 radishes - chopped
  • 5 scallions – roots trimmed and minced
  • 2-oranges peeled and cut into segments
  • 2-tablespoons chopped chives
  • 1/2-cup chopped basil leaves
  • 1/4-cup pine nuts - toasted
  • 2-tablespoons extra virgin olive oil
  • Salt and black pepper to taste


Over a medium flame heat a one-quart saucepan, and add the quinoa. Toast the quinoa for a few minutes and then pour over 1-1/2 cups water. Cover with a tight fitting lid and lower the heat to a medium low. Cook the quinoa for 15 minutes. Shut off the heat and allow the quinoa sit for 10 minutes.

In a clean bowl toss all the ingredients together to thoroughly combine. Correct seasoning and serve.

Yields 6 servings (approx. 170 calories per serving)

Jicama/Asian/Apple Salad


  • 1-pound jicama
  • 1 Asian pear (approx. 1-pound)
  • 1 Granny Smith Apple (approx. 1/2 pound)
  • 1 small red onion
  • 1/4-cup chopped chives
  • 2-tablespoons raspberry vinegar
  • 1-tablespoon olive oil
  • Salt and freshly ground pepper to taste


Peel the jicama and slice it into thin julienne. Julienne the Asian pear, apple and onions and add to the jicama. Toss all the ingredients together, and refrigerate an hour. Serve on a bed of greens.

Yields 6 servings (approx. 70 calories per serving)


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