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  • January16th

    23 Comments

    Mini Mexican Pizzas

    Posted in: Dinner, Lunch, Sides, Snacks

    If you’ve ever had a Mexican Pizza at Taco Bell, you know what I mean when I say they are certainly crave-worthy! One day when I was thinking about how I could make a healthy version of these ever-popular pizzas, I thought why not take it a step further and make them mini…Because let’s face it everything is better bite size!

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    These mini pizza’s make the perfect well balanced snack or meal! The refried beans serve as the ’sauce’ for these pizza’s, which also make them high in fiber! They are also packed with protein thanks to the ground turkey and cheese! So, the next time your Taco Bell cravings hit, remember these little Mexican Pizza’s! They’re so tasty, you’ll never believe they’re actually good for you!

    Ingredients:

    • 3-4 large whole wheat tortilla’s, or enough to cut out 12 small circles (I prefer low carb/high fiber tortillas)
    • 1 cup lean ground turkey, cooked (OR lean ground beef OR 1 cup Morning Star Meatless Crumbles)
    • 1/2 cup salsa of choice (I used one with corn)
    • 2 tsp dry taco seasoning
    • 1/2 cup low fat refried beans
    • 1/2 cup low fat shredded mexican blend or 2% cheddar cheese
    • Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes

    Method:

    1. Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
    2. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
    3. Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!)
    4. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.
    5. Scoop 1/8th cup of meat mixture into each wrap.

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    6. Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.

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    7. Bake in pre-heated oven for 12-15 minutes, or until cheese is melted.

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    8. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!

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    Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!

    Enjoy!  Love Katie

    Servings: 12 mini mexican pizza’s

    Calories: 60 calories each

    Weight Watchers Point Plus Value: 1 pizza: 2pp,  2 pizza’s: 3pp, 3 pizza’s: 5pp

  • January9th

    14 Comments

    Mini “Martha Stewart” Meatloaf’s

    Posted in: Dinner, Lunch

    When I was growing up I was convinced that my mom was the best cook ever whenever she made her famous meatloaf! You see, this wasn’t any ordinary meatloaf….No, her meatloaf was so good, that I honestly had to refrain myself from getting a 3rd  or 4th helping!

    When I got married, I only asked my mom for a few specific recipes of hers, one of them being the meatloaf she made us when we were growing up. You can imagine how surprised I was when I read the recipe card titled, “Martha Stewart Meatloaf!” Oh my, all along, it was Martha’s recipe….But, that was all right with me,  because having my busy mom cook for us while we were little means more to me than if Martha herself stood cooking a meal in our kitchen!

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    This recipe was inspired by Martha’s wonderfully famous meatloaf, but I re-created it into a much healthier version. I also made them ‘mini’ so they are great for on-the-go meals, and are kid-friendly, (and hey…It’s great for portion control too!)  I hope you enjoy the healthy spin on this melt in your mouth meatloaf as much as my family and I do!

    Ingredients:

    • 2 slices light whole grain bread, torn into pieces (or gluten free bread or ezekiel bread)
    • 1.25 pounds lean ground turkey or lean ground beef
    • 1/2 cup carrots, peeled
    • 3/4 cup red bell pepper
    • 1/4 cup white onion
    • 1 egg
    • 1/2 cup ketchup (I used low sugar Heinz ketchup)
    • 1 tsp mustard
    • 1/4 tsp salt
    • 1/8 tsp black pepper
    • 2 tbs BBQ sauce
    • 1/2 tsp garlic powder

    For the Topping:

    • 1/4 cup ketchup
    • 1 tbs BBQ sauce
    • 1/2 tsp mustard

    Method:

    1. Heat oven to 375 degrees. Spray a 12 cup muffin tin with non-stick spray, or line with silicone muffin cups. Place bread in food processor and pulse until the bread is the texture of fine crumbs. Transfer bread crumbs to a medium bowl, and mix with ground meat.
    2. Place carrots, onion and red pepper in the food processor and pulse until the veggies are finely chopped. Add veggies to meat and bread mixture, using your hands to mix well. Add egg, ketchup, mustard, salt, pepper, BBQ sauce, and garlic powder. Use hands to combine mixture thoroughly. Divide mixture among 12 muffin tins, (or place in a loaf pan for traditional meatloaf.)
    3. For the topping, combine ketchup, BBQ sauce, and mustard  in a small bowl, and stir until combined.
    4. Brush mixture over each individual meatloaf, and place muffin tin in the oven. Cook until a meat thermometer inserted in the center reads 160 degrees, or until the meat is no longer pink in the center of the muffins, which takes about 35-45 minutes. If the tops get too dark, cover with foil, and continue baking.

    Enjoy!  Love Katie

    Servings: 12 mini meatloaf’s

    Calories: 86 per meatloaf

    Weight Watchers Points Plus Value: 2 pp per meatloaf

  • November4th

    16 Comments

    Easy Cheesy Broccoli Soup

    Posted in: Lunch, Sides

    Soup is the ultimate comfort food to me!  It brings warmth and fills you up… the perfect combination when there’s a chill in the air!

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    This Cheddar Broccoli Soup has a nice creamy base, with some broccoli florets for texture, and just the right amount of cheese! This soup will be one of the easiest you’ve ever made…it will only taste like you’ve spent hours in the kitchen! I hope you enjoy this Dashing version of a traditional rich and creamy soup!

    Ingredients:

    • 1 (24 oz) package frozen broccoli in cheese sauce (located in the frozen vegetable section, I used the kind by Green Giant)
    • 3 cups frozen broccoli florets
    • 1 cup onion, chopped fine
    • 2 cups chicken broth
    • 1/2 tsp garlic powder
    • salt and pepper to taste
    • *Optional: 1 packet of sweetener of choice to bring out the natural sweetness of the broccoli.)

    Method:

    1. Place all of the ingredients in a crock pot on high for 4 hours, or on low for 8 hours. OR place in a large sauce pan on medium-low heat on your stove top for about 30-45 minutes, or until broccoli is soft.

    2. Before serving, scoop out 1/2 of the broccoli florets, and some of the liquid, and place it in a blender. (This will give you a nice creamy based soup, with some broccoli florets for texture, but you could pour all of it in the blender if you desire a creamy soup. *Tip: Use a kitchen towel to cover the top of the blender as a safety measure any time you are blending something hot).

    3. Puree broccoli in the blender, and pour back into the crock pot.  Stir until everything is well combined.

    4. Serve immediately, or transfer to a Tupperware and store in the fridge for up to 7 days, or freeze for up to 6 months.

    5. Top with reduced fat shredded cheddar cheese if desired! Enjoy!

    Enjoy!  Love Katie

    Servings: about 6 cups

    Calories: 70 calories per cup

    Weight Watchers Points Plus Value: 2 per cup

  • October24th

    33 Comments

    Lasagna Roll-Ups

    Posted in: Dinner, Lunch

    I love lasagna… In fact I like it so much that I’m always trying to think up new way’s to prepare it in a figure friendly way! One of my family’s favorite way that I make lasagna is my No Noodles About it~ Low-Carb Lasagna!

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    However, these Lasagna Roll-Ups are one of my personal favorite ways to have a ‘lightened up’ version of this classically rich dish…

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    This recipe is a wonderful way to enjoy lasagna, because each ‘roll-up’ is packed with protein (and veggies)! Since each serving only has one noodle, they are only 13 grams of whole grain carbohydrates per roll! If your family enjoys lasagna as much as mine does, these lasagna roll-ups are sure to be a hit with your family as well!

    Ingredients:

    • 6 whole wheat (or fiber plus) lasagna sheets
    • 1 cup cooked ground chicken or cooked lean ground turkey/ lean ground beef
    • 1 cup low fat cottage cheese, blended in a blender or food processor until smooth, (or low fat ricotta)
    • 1 cup frozen chopped spinach, thawed and squeezed dry
    • 1/2 cup parmesan, separated
    • 1/2 tsp garlic powder
    • 1/4 tsp salt
    • 1/2 tsp italian seasoning (or 1/4 tsp basil + 1/4 tsp oregano)
    • 1 jar spaghetti sauce (I used Classico Fire Roasted Tomato and Garlic)
    • Optional: 1 cup mozzarella sprinkled on top

    Method:

    1. Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray. Pour 1 cup of spaghetti sauce on the bottom of the baking dish. Set aside.

    2. In a large pot, bring water to a boil, and cook lasagna noodles according to package directions. (I recommend cooking a few more than 6, just in case one breaks or tears).

    3. Meanwhile, in a medium size bowl, mix together meat, 1/2 cup spaghetti sauce, cottage cheese, spinach, 1/4 cup parmesan, and spices.

    4. When noodles are cooked, drain in a colander, and lay on a kitchen towel to dry. Start assembling lasagna roll ups by spreading 1/6 of the meat mixture over each individual lasagna noodle.

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    5. Roll noodle, and place seam side down in baking dish.

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    6. Pour the remaining sauce over the noodles, and sprinkle remaining parmesan cheese, (and mozzarella cheese if desired), over the top.

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    7. Bake at 375 for 30 minutes covered with foil, remove foil and bake for an additional 15 minutes, or until cheese is melted.

    Enjoy!  Love Katie

    Servings: 6 lasagna roll ups

    Calories: 228 per lasagna roll

    Weight Watchers Points Plus Value: 6 pp per roll

  • October18th

    18 Comments

    Asian Style Dumplings

    Posted in: Dinner, Lunch, Sides, Snacks

    This past weekend I went to an incredible Asian restaurant for my mom’s birthday! My family and I tried many different Asian dishes, and I knew immediately that I had to get home and re-create some of them Dashing Dish style!

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    These Asian Shrimp Dumplings are so flavorful, no one will believe they are only 30 calories a piece! Better yet, they are really simple to prepare, but they look like they came from a fancy restaurant, so they’re sure to impress on every level!

    Ingredients:

    • 1 can sliced water chestnuts, finely chopped
    • 1/3 cup red pepper, finely diced
    • 1/4 cup green onion, finely chopped
    • 1/2 tsp garlic powder
    • 4 oz mini shrimp, precooked (OR regular shrimp, chopped OR 4oz cooked chicken, chopped OR 2 Asian Morningstar burgers, chopped)
    • 1/2 tbs soy sauce
    • 1 tbs teriyaki sauce
    • 1/2 cup fat free cream cheese
    • 1 packet stevia
    • 24 wonton wrappers

    Method:

    1.Place cream cheese in a mug and microwave for 20 seconds. Mix together cream cheese and all the rest of the ingredients, (except for wonton wrappers) in a medium size bowl.

    2. Lay wonton wrapper on a flat surface. Place 1 teaspoon of filling into the center of a wonton wrapper, being careful to avoid the edges.

    3. Using your finger tip, (or small kitchen brush), trace the edges of the wonton wrapper with water. Fold wonton wrapper in half over filling, pressing the two layers together to seal.

    4. Repeat the process until all the wonton wrappers are filled. (For a quick and easy method I suggest laying out your wonton wrappers and making an assembly line.)

    5. Heat a large non-stick pan over medium to low heat, and spray with non-stick cooking spray.  Transfer wonton wrappers in the pan (as many that will fit at one time, without over crowding.) Cook dumplings for 1 minute on each side, until the bottoms are light golden brown.

    6. Pour 1/8 cup water into the pan and immediately cover the pan with a lid. Turn the heat to medium and let the dumplings steam for 1-2 minutes. Take off the lid and let the remaining liquid cook off, (takes about 1 more minute). Turn off heat, and remove dumplings from the pan. Brush with with Teriyaki sauce and sprinkle with sesame seeds if desired.

    Enjoy immediately, or refrigerate until ready to serve!

    Enjoy!  Love Katie

    Servings: 24 dumplings

    Calories: 30 calories each

    Weight Watchers Points Plus Value: 1 pp each

  • September6th

    15 Comments

    Greek Chicken Pockets

    Posted in: Dinner, Lunch, Snacks

    My Chicken Enchilada Pockets were such a hit, that I’ve decided to make a few different variations! After tasting an amazing Greek Style Pizza while we were on vacation, I knew that I was going to be incorporating these flavors into my first variation of these ‘pockets’ as soon as I got home!

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    These Greek Chicken Pockets are delicious and packed with so many wonderful flavors that you’ll never believe they’re healthy! When paired with a side Greek salad, this dish makes an excellent meal that is filling yet surprisingly light! They would also be perfect as an after school snack, or served as an appetizer on game day!

    Ingredients:

    • 1 can reduced fat pillsbury crescent dough
    • 1/2 cup chicken breast, cooked and chopped into small chunks
    • 1/2 tsp garlic powder
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 1/2 cup red pepper hummus
    • 1/4 cup red onion, chopped
    • 1/4 cup sliced black olives
    • 1/3 cup red pepper
    • 1/3 cup grape tomatoes, diced
    • 1/2 cup fat-free feta cheese

    Method:

    1. Preheat oven to 375 degrees. Line a sheet pan with foil, (for easy clean up) and spray with non-stick cooking spray.

    2. Cut the tomatoes, onion, and red pepper into thin bite-sized pieces.

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    3. In a medium sized bowl, mix together the hummus…

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    The chicken…

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    And the feta.

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    4. Add the chopped veggies.

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    5. Then add the spices, and stir until everything is well combined.

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    6. Unroll and separate crescent rolls on prepared baking sheet in preparation to make the pockets.

    7. Scoop about 1/8th cup (or about 2 tbs) of chicken mixture into the center of the largest part of the crescent roll.

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    8. Pull outer corners of the crescent over the chicken mixture.

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    9. Pull the ‘long’ segment of the crescent roll dough over the ‘tucked’ corners to make a pocket that fully encloses the chicken filling. (Note: There is no real art to this, in fact I did each one a little differently, and they all turned out great! The only real key is to make sure the chicken filling is fully enclosed by the dough so it won’t spill out when baking!)

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    10. To make the top look like a little pocket, I twisted the dough to a point on top.

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    11. Bake at 375 for 15 Minutes, or until top of crescent rolls are golden brown.

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    Serve warm and enjoy!

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    Enjoy!  Love Katie

    Servings: 8 Individual Pockets

    Calories: 135 Per Pocket

    Weight Watchers Points Plus: 4 Per Pocket

  • September2nd

    65 Comments

    Mini Deep Dish Pizzas

    Posted in: Lunch, Snacks

    I know this isn’t exactly a ‘traditional’ deep dish pizza, as the cheese and pepperoni are on top of the sauce, but I decided to give these little pizzas a ‘deep dish’ name because of the enormous amount of sauce and cheese packed into these little guys!

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    The crust for these hand-held pizzas are made from whole wheat wraps, which bake up nice and crispy, so they taste a lot like a thin crust! I added parmesan cheese and spices to the sauce, so every bite is bursting with cheesy flavor! You could add any toppings you’d traditionally have on your pizza to make them even more personalized!

    Ingredients:

    • 3-4 whole wheat wraps (try to find ones with at least 3 grams of fiber or more per wrap)
    • 1 (15oz) can pizza sauce (you may have some left over, depending on how much sauce you like)
    • 3/4 cup shredded mozzarella cheese
    • 1/4 cup parmesan cheese
    • 48 mini turkey pepperonis (or the 12 whole turkey pepperoni’s, each cut into 4 even pieces)
    • 1 tsp basil/oregano mix OR Italian seasoning
    • 1/2 tsp garlic powder
    • pinch of sweetener, (sugar/stevia/splenda)
    • pinch of black pepper

    *Put your own spin on these by adding anything that you would normally like on a pizza just before popping them in the oven!

    Method:

    1. Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.

    2. Start by laying each tortilla out individually on a flat surface, and use an empty can, cup, or cookie cutter to cut 3-4 medium circles out of each wrap. I used the empty pizza sauce can, which worked well!

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    Press firmly enough, using a rocking motion, until it cuts through the wrap.

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    3. Press each wrap circle into muffin tin using your fingers. Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!

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    4. Meanwhile, pour pizza sauce into a medium sized bowl….

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    Add in the parmesan cheese…

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    And the spices. Stir until everything is well combined.

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    5. Drop about 1-2 tbs of sauce in each wrap, this really varies according to how much sauce you like!

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    6. Divide mozzarella cheese evenly over each mini pizza.

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    7. Place 4 mini pepperoni’s on top of each pizza.

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    8. Bake in preheated oven for 12-15 minutes, or until cheese is melted and lightly browned.

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    9. Wait for pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!

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    Serve warm and enjoy!

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    Enjoy!  Love Katie

    Servings: 12 Mini Deep Dish Pizzas

    Calories: 66 Calories Per Pizza

    Weight Watchers Points Plus: 3pp for 2 Pizzas, and 5pp for 3 Pizzas

  • July28th

    19 Comments

    Greek Pita Pizza!

    Posted in: Dinner, Lunch

    The Great Greek Pizza
    PER SERVING (entire recipe): 277 calories, 4.75g fat, 990mg sodium, 38g carbs, 8.5g fiber, 4.5g sugars, 19g protein — POINTS® value 5*
    How have we NOT made a pizza on a pita yet?! Don’t worry, we’re making it up to you now…
    Ingredients:
    1/2 cup chopped spinach, thawed from frozen, squeezed dry
    2 tbsp. crumbled fat-free feta cheese
    1/2 tsp. crushed garlic
    1 stick light string cheese
    1 whole-wheat or high-fiber pita
    3 tbsp. canned crushed tomatoes
    2 thin slices red onion, rings separated and halved
    1 tbsp. sliced black olives
    4 slices plum tomato
    Dash dried oregano or 1/4 tsp. fresh oregano
    Optional: salt and black pepper
    Directions:
    Preheat oven to 375 degrees.
    In a medium bowl, combine spinach, feta cheese, and garlic. Mix well and set aside.
    Break string cheese into thirds and place in a food processor or blender — blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside.
    Spray a baking sheet with nonstick spray, and lay pita in center. Spread crushed tomatoes over the pita, leaving a 1/2-inch border around the edge. Evenly top with spinach-feta mixture, and then cover with shredded/grated string cheese.
    Place onion, olive, and tomato slices on top of your “pizza,” and sprinkle with oregano.
    Bake in the oven for 8 – 10 minutes, until pizza is hot and string cheese has melted.
    If you like, season to taste with salt and pepper. Cut into wedges, and enjoy!
    MAKES 1 SERVING

    I’m a huge fan of Greek food! In fact, when I go to a restaurant, one of the first things that I often look for is a Greek salad! Recently, on my vacation, I enjoyed one of the best Greek salads that I’ve ever had! One of the things on the salad that really made it wonderful was the warm pita wedges on the side!

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    This inspired me to combined these flavors to make one of my other favorite dishes~ Pizza! The combination of the pita ‘crust’ pairs perfectly with the Greek- style toppings! This Pita Pizza comes together quickly to make a tasty meal that is sure to satisfy both the pizza and Greek food lovers alike!

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    This Greek style pita pizza is perfect for a quick and satisfying lunch! The great thing about pizza is that you can combine any of your favorite toppings to make it your own!

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    Ingredients

    • 1 whole-wheat or high-fiber pita (I like Weight Watchers or Joseph’s Low-Carb Pita’s)
    • 1/4 cup pizza sauce OR red pepper hummus
    • 1/4 cup crumbled fat-free or reduced-fat feta cheese
    • 1/4 cup sliced zucchini
    • 2 slices red onion, chopped
    • 1/4 cup sliced red pepper
    • slices of tomato (or a few cherry tomatoes)
    • pinch of salt and pepper and garlic powder
    • Optional Toppings: chicken breast (cut into slices), spinach, sliced olives, chopped beets, thinly sliced green onions

    Method

    1. Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray, (or cover with non-stick foil) and lay pita in center.
    2. Spread pizza sauce (or hummus) over the pita, leaving a 1/2-inch border around the edge to make the ‘crust’. Top pizza with feta, spinach, onion, olives, tomato slices, (and any other additional topping if desired). Sprinkle salt, pepper, and garlic over the top of the pizza.
    3. Place pizza in the oven and bake for 8 – 10 minutes, or until the cheese has melted and slightly browned, or is to your liking!

    Enjoy!  Love Katie

    Servings: 1 pizza

    Calories: 250 calories for entire pizza

    Weight Watchers Points Plus Value: 6

  • July3rd

    17 Comments

    Ham and Cheese Quesadilla with Red Pepper Hummus

    Posted in: Lunch

    I got a new panini grill for my birthday, and I think it’s my new favorite kitchen tool! I’ve used it to throw together a quick lunch for Sean and I almost every day since I received it!

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    I’ve been trying all sorts of new sandwich combinations, and I have to say, these ham and cheese quesadilla’s have been one of our favorites! They only take a second to throw together, (which in my opinon is crucial when it comes to lunch,) and they taste out of this world! Sean always says, I would pay big money for these at a restaurant…Which of course is one of the best compliments I could receive!

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    These quesadilla’s also pack up really well for a to-go lunch! I’ve been making extra and packing them for work, and I simply microwave them when I’m ready to eat! It’s great because I feel like I’ve spent a ton of money (and time) to make what was a very inexpensive and quick lunch!

    Ingredients:

    • 2 high fiber sandwich wraps (I used LaTortilla Wraps, with about 100 calories each)
    • 2 servings (usually about a 1/2 cup, or 4 oz) deli ham (or turkey)
    • 1/4 cup onion, diced
    • 1 small tomato, thinly sliced
    • 1/4 cup grated parmesan cheese (or grated mozzarella or swiss)
    • 1/4 cup red pepper hummus

    Method:

    1.Heat panini grill to medium-high heat, (or large skillet). Spray with cooking spray.

    2. Place wrap (one at a time) on panini grill/skillet and sprinkle 2 tbs parmesean cheese across one side of wrap. Add 1 serving of ham, half of onion and tomato on top of cheese. Spread about 1 tbs hummus on the other side of the wrap, then fold in half.

    3. Close panini press, (or if using a skillet, heat one side at a time, flipping when each side is golden brown, about 1-2 minutes).

    4. Serve with the rest of the red pepper hummus for dipping!

    *You could aslo add cooked veggies, chicken, or turkey to make your own version of this quesadilla!

    Enjoy!  Love Katie

    Servings: 2

    Calories: 300 per Quesadilla

    Weight Watchers PointsPlus Value: 6 per serving

  • June6th

    18 Comments

    Loaded Pasta Salad!

    Posted in: Lunch, Sides

    Pasta salad is generally loaded with heavy cheeses, dressings, and meats. My pasta salad is light, refreshing, and almost too good tasting to be true! I loaded my pasta salad with tons of veggies and a light and flavorful homemade dressing, that brought the calories down to only 126 per cup! The pasta itself is loaded with fiber and protein, so when combined with all of the veggies in this dish, it packs a powerful nutrient punch!

    Pasta Salad by Dashing Dish

    I brought this pasta salad to my Memorial Day BBQ and it was gone in seconds! So the next time you’re looking for a light and colorful dish to pass, try my Loaded Pasta Salad! I can guarantee that it will be a crowd pleaser!

    Ingredients

    • 3 cups dry pasta (I used Smart Choice brand, but any pasta with high fiber/protein would work)
    • 1/2 cup garbanzo beans (or white beans)
    • 1/2 cup feta cheese (or shredded parmesan would be good!)
    • 1/2 cup olives, (I buys pre-sliced)
    • 1 cup celery, diced
    • 1 cup red pepper, diced
    • 1 cup cherry tomatoes, chopped in half
    • 1/2 cup red onion, diced
    • 1/2 cup green peas, (I used frozen peas, and defrosted them in the microwave for 30 seconds)

    Dressing:

    • 1 package dry Italian dressing mix (I used Good Seasons brand)
    • 1/4 cup white vinegar
    • 1/4 cup water
    • 1/2 tsp lemon juice
    • Salt and pepper to taste

    Optional Variations:

    • 1/2 tsp sugar substitute added to the dressing for a sweeter dressing (or 1 package stevia, or to taste)
    • Add 1/2 cup chopped chicken (to an individual serving) to turn this pasta salad into a well-rounded meal!
    • You may also use 1/2 cup bottled light Italian dressing in place of the homemade version!

    Method

    1. Start by cooking the pasta according to package directions, (3 cups dry pasta cooks in about 10-15 minutes).
    2. Meanwhile, chop celery, red pepper, and red onion into fine dice. Chop cherry tomatoes in half. (The chopping doesn’t have to be precise, just to your liking!)
    3. Make dressing by placing all of the ingredients in a sealed water bottle, or Tupperware container, and shake until everything is well combined.
    4. Once pasta is done cooking, place in a strainer, and rinse with cool water. Add pasta to a large serving bowl.  Add chopped vegetables, beans, peas, olives, and cheese. Lightly toss to combine everything.
    5. Pour dressing over pasta salad, and toss until everything is coated with dressing. Serve immediately, (or place in the fridge overnight and serve the next day for the best results!)

    Enjoy!  Love Katie

    Calories: 126 Per Serving

    Servings: 9.5 (1 cup servings)

    Weight Watchers Points Plus Value: 8

    (WW points courtesy of Jennifer at www.itsuxtobefat.com)

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