Mom's Cucumber Salad

A family favourite, this salad is perfect for summertime bbq's!

4 good-sized cucumbers, thinly sliced
1/2 large white onion, thinly sliced
1/2 cup sour cream
1/2 cup light Miracle Whip
fresh dill, as much as you want, to taste (I'm Ukrainian, so there's a LOT of dill in there!) Fresh dill works best, but if you don't have it, the dried stuff'll work, too

Mix it all together, and chill for at least one hour. MMMMMM!

(Dono always wanted to be a hand model, so I told him this could be his big break!)

Buoy Meets Grill

Buoy Meets Grill 4 servings, 5pts per steak

A recipe for tuna steaks, complete with fruit salsa! MMMM! Straight from the Eat, Shrink, and Be Merry cookbook! DEEEELISH!


Marinade
3 tbsp hoisin sauce
2 tbsp freshly squeezed lemon juice
2 tbsp pure maple syrup
1 tbsp Dijon mustard
1 tbsp grated gingerroot
1 tsp grated lemon zest

4 boneless, skimless tuna steaks (about 5oz each)

Salsa
1 cup diced fresh pineapple
1
cup diced fresh mango
1/4 cup each minced red onions, minced red bell pepper, and minced green bell pepper
1 tbsp minced fresh cilantro
1 tbsp freshly squeezeed lime juice
1 tsp granulated sugar
1/4 tsp salt

Whisk together all marinade ingredients in a small bowl. Place tuna steaks in a large, heavy-duty resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat tuna with marinade, and pop in the fridge for an hour.

Combine all salsa ingredients ina medium bowl. Cover and refrigerate until ready to use.

Preheat grill to high setting. Remove tuna from marinade and reserve marinade. Place tuna steaks on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for about 4 min per side, basting generously with the reserved marinade. Tuna should still be slightly pink in the centre. Overcooked tuna is very dry, so keep your eye on it.

Spoon salsa over hot tuna and serve immediately!

BBQ Chicken Pizza

BBQ Chicken Pizza 8 servings
1 slice = 5 pts, 2 slices = 10.5pts

1 PC Thindido Flatbread
1 1/2 lb boneless, skinless chicken breast
1 1/2 cup Kraft Shredded Italiano cheese
7 oz canned black beans, rinsed and drained
1 small red onion, chopped
1/2 cup barbecue sauce
1 tbsp cilantro (I always use more)

Brown chicken in a skillet. Add chicken to half of bbq sauce. (Preheat oven to 450 at this point.) Sprinkle 3/4 cup cheese onto crust, evenly add chicken and bbq sauce mixture. Add black beans, and sprinkle with red onion and cilantro. Drizzle remaining bbq sauce over top, and sprinkle with remaining cheese. Bake 10 min.

MMMMMM!!!

Southwestern Chicken

1 serving = 5 pts

2 boneless skinless chicken breasts

2 tbsp Kraft fat free Italian Dressing

1/2 cup canned black beans, rinsed and drained

1/2 white onion

1/2 (large) can diced tomatoes

1/2 tsp tobasco sauce

2 tbsp fresh cilantro

Heat Italian dressing in a frying pan on med-high, add chicken until it's half cooked. Flip chicken over, add onions, and cook until chicken is almost done. Pour in tomatoes in juice, add black beans and tobasco sauce. Let simmer for 10 min on low, add cilantro on top and simmer a few more minutes.

I serve this with 1 cup of whole wheat couscous for an extra 3 pts.

Pumpkinlicious Veggie Soup

Pumpkinlicious Veggie Soup
(1/5th recipe: 35 calories/ 0g fat/ 400mg sodium/ 6.5g carbs/ 2g fiber/ 3.5g sugars/ 2g protein = 0 Points!)

With chunks of fresh veggies and a creamy pumpkin kick, this 0-Point soup ROCKS!

Ingredients:
4 cups fat-free broth; vegetable or chicken
1/2 cup canned pure pumpkin
1 small zucchini
1 1/2 cups chopped celery
1 medium-sized red pepper
*Optional: salt and pepper; to taste

Directions:
Cut pepper and zucchini into large chunks. In a large pot, stir to combine broth and pumpkin. Add celery and cook on high heat. After a few minutes (once soup is hot but not yet boiling), add zucchini and peppers. Once soup has reached a boil, reduce heat to low. Simmer for 5 minutes, or until veggies are tender. Add salt and pepper, if desired, and dig in! Makes five 1-cup servings.

Be creative… Toss in a half of a cup each of canned corn kernels and black beans for the last few minutes of cooking. With the addition of these Southwest-inspired ingredients, each serving is just 1 Point!