Hot Dogs with Homemade Tomato-Pickle Relish

Ingredients:

• 3/4 cup finely chopped bell pepper (mix of green and yellow)
• 1 medium plum tomato, finely chopped
• 1/4 cup finely chopped red onion
• 2 tbsp finely chopped dill pickle
• 1 tbsp cider vinegar
• 1/4 tsp granular sugar substitute
• 1/8 tsp salt
• 4 reduced-fat beef hot dogs
• 4 whole-wheat or whole-grain hot dog buns, lightly toasted (optional)

Makes 4 Servings

1. In a small bowl, combine pepper, tomato, onion, pickle, vinegar, sugar substitute and salt.
2. Lightly coat a grill or grill pan wiht cooking spray and heat to medium-high. Grill hot dogs, turning occasionally, until lightly browned and heated through, 5-7 minutes. Serve hot dogs on buns, if using, topped with relish.

WW POINTS VALUE: 5 pts with bun & 3 pts without the bun

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who does not love a hot dog once in a while? I was never a fan of hot dogs when I was younger. Probably because they were bland and over cooked. Ever since I started cooking, I have expanded my taste buds. This is a very simple and easy meal to make. This homemade relish is cool, refreshing and healthier than the brands you would find at the grocery store. I must say I really enjoyed this hot dogs with the  homemade relish and I would make this again. The homemade relish can be enjoyed on burgers and sanwiches as well. if you plan on toasting the buns, make sure to spray some olive oil on them and cook them for a very short time because they do burn easily. Tailgating season is here and this hot dog is perfect for your next tailgating party.

Salmon Cakes with Red Pepper Mayonnaise

Ingredients:

• 1 (14 3/4-oz.) can red salmon, drained, skin and large bones discarded
• 1/2 cup plain dried bread crumbs
• 3 scallions, chopped
• 1/4 cup + 3 tbsp fat-free mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh dill
• 1/4 tsp black pepper
• 1 (5-ounce) jar roasted red pepper, well drained
• 1/8 tsp hot pepper sauce
• 2 tbsp chopped gherkins or pickles

Makes 4 Servings

1. To make the salmon cakes, put the salmon in a medium bowl and flake with a fork. Add the bread crumbs, scallions, 1/4 cup of the mayonnaise, the egg, dill and black pepper; stir to combine well. With damp hands, shape the mixture into 4 (1/2-inch-thick) patties.
2. Spray a large skillet with nonstick spray and set over medium-high heat. Add the patties and cook until browned and heated through, 3-4 minutes on each side. Transfer to a platter.
3. Meanwhile, to make the red pepper mayonnaise, combine the roasted red pepper, the remaining 3 tablespoons mayonnaise and the pepper sauce in a blender; puree. Add the gherkins and pulse until combined. Serve with the salmon cakes.

WW POINTS VALUE: 4 pts (1 salmon cake  & 2 tbsp red pepper mayonnaise)

Note: This recipe appears in the WW in 20 Minutes Cookbook. It was time for a healthy and colorful mealafter eating  all those goodies this past Memorial Day Weekend. This is also a nice weeknight meal for the whole family to enjoy because it's colorful and has plenty of nutrients. PLus. it will fill you up so you won't be looking for dessert. If you really want to spices things up, Add some garlic to the mayonnaise and it will be red pepper aioli.



Classic Chicken Salad

Ingredients:

• 
  
  3/4 lb. cooked chicken breast, cut into bite-sized pieces
• 
  
  1/2 cups celery, finely diced
• 
  
  1/3 cup dill pickles, or sweet gherkins, finely diced
• 
  
  1/4 cup  reduced-calorie mayonnaise
• 
  
  2 tbsp reduced-fat sour cream
• 
  
  2 tbsp fresh parsley, chives and/ or tarragon chopped
• 
  
  1 tsp Dijon mustard
• 
  
  1 tsp fesh lemon juice
• 
  
  1/2 tsp salt
• 
  
  1/4 tsp freshly ground black pepper

Makes 6 Servings

Place all ingredients in a large bowl; mix until well blended. Yeilds about 2/3 cup per serving.

WW Points Value: 3 per serving

Note: This recipe appears courtesey of http://www.weightwatchers.com/. The sandwich is lightened up with reduced-calorie mayonnaise and sour cream. The original recipe calls for 2 tbsp of parsley but I added 2 tbsp with a combo of parsley, chives and tarragon for more flavor. Ina Garten will be so proud of me!