by Claire on August 31, 2009
This recipe came to me with my Weight Watcher’s membership card this month – just in time for a potluck that I was going to. At the potluck there are always chips (Fritos, Kettle Chips) and full-fat sour cream-based dips. I usually arrive to these functions early to help out, and consequently it’s easy for me to stand around and nibble. Kettle Chips are my downfall – so addictive. This time, I wanted an alternative to the usual fare on the table so I tried this recipe out. Plus, I love red peppers!
Sour Cream and Roasted Red Pepper Dip
Here’s the Weight Watcher’s recipe. Makes 10 servings. 1 point per serving.
Ingredients
- 15 oz roasted red peppers, packed in water, drained (about 2 cups)
- 1 cup(s) fat-free sour cream
- 1/2 cup(s) basil, fresh
- 1/2 tsp garlic powder
- 1/2 tsp table salt, or to taste
- 1/4 tsp black pepper, freshly ground, or to taste
- 2 tsp cilantro, fresh, finely chopped
Instructions
In a blender, combine roasted peppers, sour cream, basil and garlic powder; puree until smooth. Season to taste with salt and black pepper; garnish with cilantro. Yields about 1/4 cup per serving.
Claire’s Review
This was definitely a quick and easy recipe. Definitely a standby to have on hand when you don’t know what to take to a potluck. I also took asparagus spears and sugar snap peas to accompany the dip.
I didn’t use canned roasted red peppers – in fact, I didn’t know they came that way. I used fresh red peppers and roasted them in the oven. I am also not sure if I used the right amount of basil. I just used one package from the grocery store. I also doubled the recipe so that I’d have more servings for my potluck.
It took a long time for this to blend up creamy-like – and it never was creamy, but a little chunky. Overall, it came out nicely. It’s better on day two after it’s been sitting for a bit, allowing the flavors to mingle more. I think it would be awesome as a spread on quesadillas or tacos, or a topping on a veggie omelet.
What I’d do differently next time – Nothing. A friend commented that the taste was really subtle. I think it was perfect with the freshly smoked salmon that I dipped in it – watching my serving sizes, of course.
Try it and let me know what you think.
Tagged as:
Claire's Test Kitchen,
red pepper dip,
roasted red peppers,
sour cream,
testing recipes,
Weight Watchers,
weight watchers recipes
by Claire on August 27, 2009
I’m going to try to do more of these kinds of posts where I take a recipe and either alter it to make it lower in Weight Watchers points, or low-fat, or I’ll try a Weight Watchers recipe and rate it. So, here goes #1.
I altered this recipe from one I found in Food and Wine magazine while sitting in my chiropractor’s office. What intrigued me was using balsamic vinegar instead of mayo with the tuna. I used regular chunky white tuna in water, and their recipe called for albacore tuna (is that the same thing?) I also haven’t calculated the Weight Watcher’s points value for this recipe. I do know that the Sandwich Thins are only one point each, so this is a relatively low points value meal.
Thin Tuna Melt
Ingredients (makes 2 sandwiches)
- (1) 6-oz can tuna in water, drained
- 1/8 cup diced red onion (optional)
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 1/3 tablespoon minced fresh basil (approximately, or to taste)
- 1/4 teaspoon crushed red pepper (or to taste)
- (2) Oroweat Sandwich Thins
- 1/2 tablespoon light mayonnaise (for spread on bread)
- 1/2 tablespoon coarse ground Dijon mustard (for spread on bread)
- (2) thin slices Swiss cheese (2% preferred)
- (2) dill pickles sliced lengthwise (optional)
Instructions
Drain the water from the tuna and mix in a bowl with the olive oil, vinegar, basil, crushed red pepper, and diced onions. Heat the griddle or sandwich press. Spread the mayonnaise and the mustard on the sandwich thins. Spread 1/2 of the tuna mixture onto one sandwich thin and add one slice of Swiss cheese (and the pickle, if you like pickles). Do the same for the second sandwich. Place on the grill and cook both sides until the cheese is melted. Serve with a tossed green salad.
Claire’s Review
I don’t have a proper sandwich press and my griddle gets hot too quickly, hence the darker toasted buns above. However, that didn’t bother me and it made the sandwich thins just a little crunchy, which I actually liked. I loved the flavor that the balsamic vinegar and basil gave to this, and the olive oil was just enough to keep the tuna together (for the most part). I limited the olive oil to 1/2 tablespoon (2 teaspoons) as that fits within the Weight Watchers Good Health Guidelines for the daily amount of healthy oils to consume. If you aren’t concerned with that, then you could add more olive oil to the mixture. The original recipe called for 1/4 cup olive oil for 2 cans of tuna, so you can see that I reduced that significantly. I also forgot to add the diced onion or dill pickle, and I’m sure that would have added bulk and more flavor to the sandwich.
What I’d do differently next time – Not much. I might add garnish with sliced tomato and lettuce to make the sandwich bigger. I’d also make a better side salad to fill me up more. Alternatively, I could add my tasty sweet potato fries that are so chewy and yummy. I ended up being so hungry (not because the sandwich wasn’t filling, but because I waited too long to eat) that I ate both servings.
If you try this recipe, please come back and let me know what you thought of it, or what you did differently. I’m always looking for variety and healthy options to add to my menus.
Tagged as:
Food & Nutrition,
points,
points values,
Recipes,
sandwiches,
test kitchen,
tuna melt,
Weight Watchers
