Curry Chicken Pita Sandwich

Ingredients:

4 Pita Pockets (the brand I used is shown below)
1 can chicken, packed in water, drained (need about 1 c.)
1 Tbs. green curry paste
16 thin slices of cucumber
Mixed lettuce

Mix the chicken and curry paste in a small bowl. Open up each pita pocket. Spread 1/4 of the chicken mixture on the bottom inside of each pocket. Layer 4 slices of cucumber on top of the chicken, and finish off with lettuce. 

(Makes 4 pita pockets, 4 WW points per pocket.)

Mini Rye Cucumber Sandwiches

If I drank tea I would eat these every day! I am not a huge fan of cream cheese, but they recently came out with a Laughing Cow Wedge that is garden vegetable cream cheese flavored, and now I can't get enough! These little bite size sandwiches are sure to be a hit finger food at your next get together!

Ingredients:

1 large cucumber, sliced thin
4 Laughing Cow Wedges, Garden Vegetable Cream Cheese
4 large slices of Rye bread
Dill weed, dried

Toast each slice of rye bread and set aside to cool. Spread a cream cheese wedge on each slices of bread. Layer cucumber on top of the cream cheese on two slices of toast. Sprinkle the tops with an even layer of dried dill. Add the top pieces of toast. Refrigerate for an hour to overnight. Slice in small wedges or into small rectangle mini sandwiches. 

(Makes 4 small snack servings for 4 WW points per serving, or if you make into two full size sandwiches they are 7 WW points a piece.)

The Laughing Egg Stuffed Cucumbers

 

Ingredients:

1 large cucumber
2 Laughing Cow Wedges, White Cheddar
2 hard boiled eggs, peeled and chopped
1 c. romaine lettuce, chopped

Cut the cucumber in half and scoop the seeds into a small bowl. To the seeds, add the laughing cow and hard boiled eggs, and mix everything together with a fork until well combined. Fill the indents in the cucumber with the filling mixture and top with the shredded lettuce. So simple and fresh! A great way to feel full without having to eat carbs!

(Makes 2 halves, 1 half is 3 WW points, the whole cucumber is 5WW points!)

Cucumber Avocado Rolls

Ingredients:

2 large English cucumbers
3 ripe avocados
3/4 tsp. sea salt
1/8 tsp. pepper
2 Tbs. fresh lemon juice
1/4 c. fresh parsley, chopped
1/8 c. fresh dill, chopped

Slice the cucumbers in long strips and set aside. In a small bowl, combine the avocados, salt, pepper, lemon juice, parsley and dill and mash with a fork until everything is well combined. Spread about 1 Tbs. of the mixture on each slice of cucumber and roll up from bottom to top. Secure with a toothpick. (Mine don't look as good, because I didn't have access to a mandolin slicer so I cut in strips with a knife by hand.)

You can also stack these in layers if you don't have any way of cutting the cucumbers into thin strips, and put 1 tsp. of filling between the layers.

(Makes 12 servings, 2 WW point per serving)

Cold Italian Tortellini Salad

Ingredients:

1 pkg. Buitoni three cheese tortellini
1 green bell pepper, seeded and chopped
1/2 c. chopped English cucumber
1/2 c. grated Parmesan cheese
1/2 c. Wish-bone balsamic vinaigrette dressing
1 tsp. garlic salt
1/2 tsp. fresh cracked black pepper
1/4 c. fresh basil, chopped

Prepare the pasta according to the directions, drain, and place in a bowl in the refrigerator to cool down. Meanwhile, chop the bell pepper, cucumber and basil. After the pasta is cooled down (room temperature or colder), add the vegetables, Parmesan cheese, seasonings and dressing and toss to coat and mix everything. Chill again for at least a half an hour before serving.

Simply Cucumber Salad

Ingredients:

1 medium English cucumber, sliced
1 Tbs. fresh dill, chopped
1/4 c. shredded Parmesan cheese
1 tsp. salt

Combine all of the ingredients in a small bowl and toss together. It's that easy! Very few, yet bold delicious flavors combined together. (Serves 2, 2 WW points.)

Avocado Panzanella Salad

Ingredients:

1 1/2 c. cubed french bread, cubed and toasted

10 cherry tomatoes, cut in half

1 cucumber, cut in 1 inch cubes

1/4 c. cilantro

1 c. Avocado Dressing

1/2 c. shredded Romano cheese

Combine all of the ingredients together in a bowl. Let sit at room temperature for about an hour, so all of the flavors merry together. This type of salad can be made with any of your favorite types of bread, vegetables, dressings and cheeses! (Makes 5 servings, 4 WW points per serving.)

Deviled Cucumber Cups

Ingredients:

4 large eggs, hard boiled

3 medium cucumbers (each at least 7 in. long)

2 1/2 Tbs. miracle whip

1 1/2 Tbs. minced red onion (about 1/2 small)

1-2 tsp. fresh lemon juice

1/2 tsp. salt

2 1/2 Tbs. fresh chopped cilantro and topping

Peel the shell off of the hard boiled eggs. Dice the egg into very small pieces and set aside in a medium sized bowl. Meanwhile, run a fork lengthwise all of the way down the side of the cucumber, and around the entire cucumber. This will give it the wavy pattern on the side. Discard the ends of the cucumber and cut each one into 12 slices. Using a melon baller, scoop the middle of each slice of cucumber out, leaving a small amount on the bottom. Set aside. To the cut up hard boiled eggs, add the miracle whip, minced onion, lemon juice, salt and cilantro. Stir together until well combined. Spoon a small amount of the egg mixture into each cucumber slice "bowl". Garnish with a small piece of cilantro. 

Creamy Cucumber Dill Salad

Ingredients:
1 large cucumber, peeled
1/8 c. Hidden Valley Ranch dressing
2 Tbs. fresh dill, chopped
2 Tbs. fresh cilantro
1 tsp. Frank's hot sauce

With the same peeler that you used to peel the cucumber, start shaving strips of cucumber into a small bowl. When you get down to the seeds, do not discard, set the middle of the cucumber aside on a cutting board. When you are done with the shaving part of the cucumber, cut the "middle" into small pieces and add back into the bowl. Add the ranch, dill, cilantro and Frank's. Mix until well combined.