WWCore Olive Salad Dressing

This is my all time favorite salad dressing. I got this off of an email list when I was following Weight Watchers Core. It is so tasty. Add some reduce fat Feta cheese with loads of veggies and it's an awesome salad!

Olive Salad Dressing:

1/2 c green or black olives, pitted, chopped
1 c black olives, pitted, chopped
3-4 sweet cherry peppers or pepperoncini, seeded, chopped => I use pepperoncinis
4 cloves garlic, finely minced
2 anchovies, crushed (optional) => No thank you!
3/4 c red onions, sliced => I chop
1/4 c roasted pimientos, chopped => I just use olives with pimientos in them
1/4 c fresh parsley, finely chopped
1/2 teaspoon each oregano and basil, chopped
3/4 c extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspon salt (or to taste) => I don't use the salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Combine all ingredients. Refrigerate in a covered container overnight before using.

Usually one batch of this dressing lasts me about 2 weeks.

WWCore Vegetable Soup 0 pt

One of my favorite recipes to get me through the winter months and helps me eat my vegetatables is Weight Watchers Core Vegetable Soup for 0 points. Plus, the bonus feature is that it's a crock pot recipe. Put all of the ingredient in and walk away for a few hours. I love anything that is EASY! My crock before I even chop up any vegetables.

I added the chopped up vegetables....and a few hours later....

YUMMY YUMMY HOT SOUP! I usually have at least 1 cup per day through the winter. One batch lasts me about a week.

Here is the recipe:

Ingredients

10 oz spinach, baby, washed
2 medium carrots(s), chopped (NOTE: I like things easy. So I chop a few baby carrots.)

2 medium stalk celery, chopped

1 large onion(s), chopped

1 clove garlic clove(s), minced

4 c vegetable broth, low-sodium

28 oz canned diced tomatoes, no-salt added

2 leaf bay leaves

1 T dried basil

1 tsp dried oregano

1/2 tsp red pepper flakes, crushed

Place all ingredients in a slow cookers; cover and cook on high power for 5 hours. Remove bay leaves, stir and serve. Yields about 1 cup per serving.