Light Mexican Salad

Hubs and I are itching to get to summer, the warm air, the sun light, the beach, and the light meals!  There is something about fresh light salads that make me happy in the hot summer air.  So, in hopes of getting rid of cold air and wishing summer to come sooner, we tried this yummy Mexican Salad.  It was a HUGE hit.  So refreshing, yet filling at the same time!  It keeps nicely and I was able to take it to work for lunch throughout the week.

Mexican Salad


  • 4 Tablespoons of vinegar
  • 1/4 cup of lime juice
  • 2 Tablespoons of Olive Oil
  • 3 Tablespoons of Honey
  • 1 Tablespoon of Kosher Salt
  • 1 Teaspoon of black pepper
  • 1/4 teaspoon of cumin
  • 2 – 15 ounce cans of reduced sodium black beans
  • 1 cup of corn
  • 1 cup of diced red bell pepper
  • 1/4 cup of diced green onions
  • 1/2 cup crushed canned pineapple (in juice)
  • 2 Tablespoons of chopped cilantro
  • 1 – 4 ounce can of green chilies

Whisk together the first 7 ingredients until well blended.  Mix together the last 7 ingredients.  Pour the dressing mixture over the second mixture and toss to coat.  Serve over one cup of baby spinach leaves.  Keep extra mixture in sealed container in the refrigerator.


Makes 5 servings.  7 Weight Watchers Points+ Value per serving.

Calories:  316;  Fat:  7;  Carbs:  50;  Fiber 17;  Protein:  17

Cannellini Pasta Salad

Salads are fun don’t you think?  I mean, think about it….you start with a base of greens (which you can vary anytime you want) and then you get to add anything you desire!  I love it.  Meat, no meat?  Fruit or Veggies, or both!?  Creamy dressing or Vinaigrette?  Croutons, bacon bits, cheese???  I love playing with salad, and I think you will love this new salad just as much as we did!

Cannellini Pasta Salad


  • 1 (15 oz) can of cannellini beans
  • 2 large tomatoes
  • 2 cups of cooked penne pasta
  • 3 cups of finely chopped romaine lettuce
  • 4 Tablespoons of lemon juice
  • 2 Tablespoons of olive oil
  • 1/8 teaspoon of garlic powder

Rinse and drain the beans.  And chop the tomatoes.


Add the beans, the cooked pasta, and the tomatoes to the lettuce in a large bowl.  In a smaller separate bowl, whisk together the lemon juice, olive oil, and garlic powder.  Pour over the salad and toss.


Makes 6 servings.  4 Weight Watchers Points+ Value per Serving.

Calories:  62;  Fat:  5;  Carbs:  22;  Protein:  5;  Fiber:  4

Fancied Up Tuna Salad

Tuna salad is something that everyone has an opinion about….fruit?  nuts?  mayo?  pickles?  Hubs and I usually go for the super simple tuna salad…tuna, light mayo, and salt/pepper.  This recipe was a total stretch for me, and I had to step out of my comfort zone, but let me tell ya…..TOTALLY WORTH IT!  Even hubs likes it, and you know that he is a hard one to please.

Fancy Tuna Salad


  • 1 hard-boiled egg (egg white only – remove yolk)
  • 1 teaspoon of lemon juice
  • pinch of fresh ground black pepper
  • 1 can of solid white tuna in water
  • 1/4 cup of diced celery
  • 1/4 cup of Craisins
  • 2 tablespoons of minced green onions
  • 3 tablespoons of light mayo
  • 1 teaspoon of Dijon mustard
  • 1 – 8 ounce can of pineapple tidbits in juice, drained
  • Whole Wheat Pitas, romaine lettuce, tomato slices

Dice the egg whites and chop the tuna.  Combine the tuna, egg whites, celery, crasins, onions, mayo, mustard, and pineapple by stirring until well combined.  Line your pitas with lettuce and tomato, and then stuff with tuna mixture.


Makes 4 servings.  6 Weight Watchers Points+ value per serving (includes whole wheat pita, lettuce, and tomato)

Calories:  227;  Fat:  6;  Carbs:  27;  Fiber:  2;  Protein:  18

Best Sandwich EVER!!

I am in LOVE with this sandwich!  The combo is not something I would have normally tried, but since we are on a “try new things”kick, I figured “Why not?”  Oh man….I am so glad I did!  This is my go-to sandwich for lunch at least three days a week now.

Turkey, Apple, Swiss Sandwich


  • 1 green apple, sliced very thinly
  • 2 ounces deli turkey meat
  • 1 wedge of Laughing Cow Light Swiss Cheese
  • 1 Whole Wheat Bagel Thin

Spread one wedge of Laughing Cow Swiss cheese onto one whole wheat bagel thin.  Top one side with 2 ounces of deli turkey.  Cover the other side with thinly sliced apple (I cut mine on the  mandolin – it takes about 3 slices).  Wrap up the remainder of the apple to use again for tomorrow’s sandwich.  This sandwich packs up so perfectly for lunches and stays fresh and crisp until lunch time!



Makes 1 serving.

Calories:  350;  Fat:  6;  Carbs:  58;  Protein:  19;  Fiber:  12

This makes 7 Weight Watchers Points+ Value per serving.

Lightening it Up

In our efforts to live a healthier lifestyle, we have been lightening up our weeknight dinners.  We tried this simple yummy recipe the other day, and ended up making it three times in the week!  It is so light and refreshing, leaving you feeling full but not heavy.


Chicken Cesar Salad Pasta


  • 2 chicken breasts, cooked and chopped
  • 8 ounces of bowtie pasta (or any pasta of your choice)
  • 1 head of romaine lettuce, chopped
  • 1 cup of chopped grape tomatoes
  • 4 ounces of feta cheese
  • 4 tablespoons of Cesar dressing
  • Salt and Pepper to taste

Cook pasta according to package directions.  Drain and add all the rest of the ingredients.  Toss and serve. 

I told you it was easy!  Try it for yourself and I promise it will turn into a weeknight go-to meal. 

Creamy Pasta Salad

Do ever just have a craving for something light and refreshing?  I especially like to have something light on hand for weekend lunches when we are running around and trying to get a millions things accomplished.

We tried this recipe from and really loved it!  It packed up really nice for lunches too!


Creamy Pasta Salad

Adapted from SimplyRealMoms


  • ½ box shaped pasta
  • 1 head of broccoli, chopped
1 cup frozen peas, thawed
  • ½ pkg mini pepperonis (regular size is ok, too)
8 Monterey Jack cheese sticks (snack sticks) cut into chunks (you can use any kind of cheese that you like) 

Ranch dressing


  1. Cook pasta according to directions on the box. Drain it.
  2. Place colander with drained pasta into a bowl with ice and water in it to cool it off.
  3. Put all the rest of the ingredients, except the ranch dressing into a bowl.
 Pour the cooled pasta onto a clean towel and really dry it off.
  4. Pour pasta into the bowl
. Stir in the ranch as you like it. A little, a lot—there’s no exact science to it.


Lunch Box Make Over–Corn Dog Muffins

For our final post in our Lunch Box Make-Over week, I have a fun little diddy for you!  Hubs loves corndogs…why?  I am not so sure, but anytime we are out and he can buy a corndog, he gets a little giddy.

Keeping with the theme of fast and simple, it doesn’t get much better than this.  Just like the Pizza Muffins, you can freeze these muffins and they work perfectly when thawed in the lunchbox.

corn dog muffin

All that you do is take one package of corn muffin mix, mix as directed with egg and milk, add a good sized squirt of honey and dice up your hot dogs and add them to the mix.  Cook as directed!

Joe got a lot of sideways looks at lunch this day, but he didn’t care because he had his yummy corn dog lunch. Smile