Lemony Tuna Salad

Lemony Tuna Salad

adapted from Food & Wine

Still using up that Whole Lemon Vinaigrette. I am not a fan of raw celery so I added some cucumber to give the texture and crunch.

Makes 2 servings                                                              3 WW points / serving

3 Tbsp. Whole Lemon Vinaigrette

1 6.7 ounce can tuna packed in water, drained

1 Tbsp. capers, rinsed

2 Tbsp. cucumber, peeled and diced

1/4 tsp. celery salt

1/8 tsp. white ground pepper

Lettuce for serving

1. Combine all ingredients except the lettuce in a bowl; Mix to combine.
2. Serve in lettuce cups.

Enjoy!

Kale Salad with Shaved Brussels Sprouts and Whole Lemon Vinaigrette

Kale Salad with Shaved Brussels Sprouts and Whole Lemon Vinaigrette

adapted from Food & Wine

Looking for ways to use up the rest of the Whole Lemon Vinaigrette we made yesterday. 

Make sure you massage the dressing into the kale to help tenderize it.

Makes 2 servings                                                             2 WW points / serving

1 Tbsp. Whole Lemon Vinaigrette

1 1/2 cups torn curly kale

1/3 cups thinly sliced Brussels sprouts

1 scallion, white part only, thinly sliced

1/2 Honeycrisp apple, roughly chopped

1 1/2 tsp. pecans, toasted

Kosher salt

Freshly ground black pepper

1. Toss the vinaigrette with the kale and Brussels sprouts and massage the dressing into the kale.
2. Add the scallion, apple and pecans; Toss to distribute.
3. Season to taste with salt and pepper.

Enjoy!

Crispy Chicken Thighs with Lemon Vinaigrette

Crispy Chicken Thighs with Lemon Vinaigrette

Adapted from Food & Wine

I made this recipe with bone in skin on thighs because I had them in the freezer. Replace them with boneless, skinless chicken breasts or thighs and you will only have to count the points from the vinaigrette. Just remember to adjust your cook time.

This can be made in the oven, convection oven or air fryer.

Makes 2 servings                                                           10 WW points / serving

2 bone-in, skin-on chicken thighs

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper

Cooking spray

2 Tbsp. Whole Lemon Vinaigrette

1. If you have the time, dry off the chicken, sprinkle with salt and return to the refrigerator for about an hour. This will help the chicken to brown.
2. Preheat the convection over or air fryer to 350F or the oven to 400F.
3. Place a rack on a baking sheet; coat the rack with cooking spray.
4. Place the chicken on a rack and coat with cooking spray
5. Sprinkle with black pepper.
6. Cook in the convection oven / air fryer for about 20 minutes or in the oven for 45 minutes; internal temperature should be 165F. Flip the chicken half way through cooking.
7. Transfer the chicken to plates and top with the vinaigrette.

Enjoy!