All-American Potato Salad

Ingredients:

•  2 lbs. small red potatoes, scrubbed and halved
• 1 cup fat-free mayonnaise 
• 1/3 cup chopped fresh flat-leaf parsley
• 4 scallions, thinly sliced
• 2 small celery stalks with leaves, thinly sliced
• 2 tsp. cider vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 8 Servings (3/4 cup per serving)

1. Put potatoes in a large saucepan and add enough water to cover by 1 inch; bring to boil. Reduce heat and simmer, partially covered, until potatoes are tender, about 8 minutes; drain. 
2. Meanwhile, mix together all remaining ingredients in serving bowl. Add potatoes and toss to coat evenly. Let cool to room temperature. Serve at once or cover and refrigerate up to 2 days. Let stand at room temperature 30 minutes before serving. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the WW New Complete Cookbook.  Who does not love potato salad? You don't have to buy potato salad at the grocery store. This potato salad does take time but it is worth the effort. This salad is flavorful, delicious and kind to your waistline. This salad is perfect for a warm weather picnic.  

Chicken Banh Mi Sandwiches

Ingredients:

• 1 cup shredded carrots
• 2 tbsp. pickled sliced jalapeno peppers, drained
• 1/4 cup fresh cilantro leaves
• 2 tsp. rice vinegar
• 1/2 tsp. Asian (dark) sesame oil
• 1 lb. ground skinless chicken breast
• 2 scallions, finely chopped
• 1 tbsp. reduced-sodium soy sauce
• 2 garlic cloves, minced
• 1/2 cup fat-free mayonnaise
• 1 tbsp. Sriracha or other chili sauce
• 1 (12 oz.) whole wheat baguette

Makes 4 Servings (1 sandwich per serving)

1.  Combine carrots, jalapeno peppers, cilantro, vinegar, and sesame oil in a small bowl. 
2. Stir together chicken, scallions, soy sauce, and garlic in medium bowl, mixing just until combined. With damp hands, shape mixture into 8 (1/2-inch-thick) patties. 
3. Spray large skillet with nonstick spray and set over medium-high heat. Add patties and cook until browned and instant-read thermometer inserted in side of patties registers 165 F, 6-7 minutes per side.
4. Stir together mayonnaise and Sriracha in a small bowl. Split baguette without completely cutting through. Remove small amount of soft center from baguette and discard, or save for bread crumbs. Cut into 4 equal pieces. Spread 2 tablespoons mayonnaise mixture on cut-side of pieces. Stuff each with 2 patties and top with 1/4 cup carrot mixture. 

WW POINTS VALUE: 10 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Bahn Mi is one of the signature cuisines of Vietnam. Bahn Mi is a type of baguette which is often split lengthwise and filled with various savory ingredients as a sandwich and is usually served as a meal. This sandwich is different because of the spicy flavors and filling condiments. The Bahn Mi is quite filling and delicious and will become a favorite in your house. I think this sandwich is better than what you would order at a fast food joint and you  can make it and eat it in 30 minutes or less. 

Watermelon 'Cake' with Summer Fruit & Raspberry Sauce

Ingredients:

• 1/2 seedless watermelon (crosswise section) rind removed
• 1 small cantaloupe, halved, peeled, and seeded
• 3 kiwifruits, peeled and sliced
• 1 pint fresh blueberries
• 1 pint fresh strawberries, hulled and halved
• 1 (12 oz.) bag frozen unsweetened raspberries
• 1/3 cup orange juice
• 3 tbsp. granular sugar

Makes 16 Servings 

1. Cut watermelon into 1 1/2-inch-thick rounds. Stack rounds on a serving plate so they resemble a cake. 
2. With a melon baller, scoop out balls from cantaloupe. Decorate top of watermelon and plate with cantaloupe, kiwifruits, blueberries, and strawberries. 
3. Combine raspberries, orange juice and sugar in a blender; pulse until smooth. Pour mixture through fine sieve set over a small bowl. With spoon, press on solids to extract all juice; discard seeds. 
4. To serve, cut watermelon 'cake' into 16 wedges and serve with raspberry sauce. 

WW POINTS VALUE 1 pt.

Note: This recipe appears in the WW Family Meals Cookbook. You can have your cake and eat it too and it can be good for you. This colorful cake is cold, refreshing, tasty and filling. You get your daily servings of fruit in this cake and it will leave you satisfied. If you don't have cantaloupe on hand, substitute pineapple and the cake will be just as delicious. If you don't want to use granular sugar in the sauce, substitute honey and the sauce will be just as sweet.