18 Delicious Cheap Easy Weight Watchers Recipes Healthy

Eating healthy on a budget doesn’t have to mean bland meals or endless salads! We’ve rounded up 18 delicious, cheap, and easy Weight Watchers recipes that prove you can enjoy flavorful, satisfying dishes without breaking the bank—or your points budget. From cozy soups to quick skillet dinners, these meals are perfect for busy weeknights. Ready to dig in? Let’s get cooking!

Skinny Chicken Enchiladas

These lighter enchiladas pack all the flavor of the classic dish without the guilt, thanks to a creamy Greek yogurt sauce and plenty of zesty spices.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 cup plain nonfat Greek yogurt
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 (6-inch) corn tortillas
• 1/2 cup shredded reduced-fat Mexican cheese blend
• 2 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F. In a bowl, mix shredded chicken, Greek yogurt, 1/2 cup enchilada sauce, green chiles, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt.
2. Warm tortillas for 20 seconds in the microwave to soften. Divide chicken mixture evenly among tortillas, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
3. Pour remaining enchilada sauce over the top and sprinkle with cheese. Bake for 20 minutes until bubbly and lightly browned.
4. Garnish with fresh cilantro before serving.

The tangy yogurt sauce balances the smoky spices perfectly, and the corn tortillas stay wonderfully tender without frying.

Tip: For extra kick, add a pinch of cayenne to the filling!

Low-Point Turkey Chili

This hearty, guilt-free chili is packed with lean protein and bold spices—perfect for cozy nights when you want something satisfying but light.

Ingredients:

• 1 lb 99% lean ground turkey
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 (15 oz) can low-sodium black beans, drained and rinsed
• 1 (15 oz) can low-sodium kidney beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups low-sodium chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add ground turkey and cook, breaking it up with a spoon, until no pink remains (5–6 minutes).
2. Add onion, bell pepper, and garlic; sauté until softened (4–5 minutes).
3. Stir in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
4. Pour in black beans, kidney beans, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened.

The smoky paprika and fire-roasted tomatoes give this chili a rich depth—no one will guess it’s low-point! Serve with a sprinkle of fresh cilantro or a dollop of Greek yogurt.

Tip: For extra kick, add a pinch of cayenne or diced jalapeños with the bell pepper.

Zucchini Noodles with Tomato Sauce

If you’re craving a lighter take on pasta night, these zucchini noodles tossed in a vibrant tomato sauce will hit the spot—no heavy pots of boiling water required!

Ingredients

• 4 medium zucchini, spiralized (about 4 cups noodles)
• 2 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
2. Pour in crushed tomatoes, oregano, salt, and red pepper flakes (if using). Simmer for 10 minutes, stirring occasionally, until slightly thickened.
3. Meanwhile, heat remaining 1 tbsp olive oil in a separate skillet over medium-high. Add zucchini noodles and cook for 2–3 minutes, tossing gently, just until tender but still crisp.
4. Divide zucchini noodles among bowls, top with tomato sauce, and garnish with basil and Parmesan.

The magic here? The zucchini stays toothsome, so you get all the comfort of saucy noodles without the sogginess.

Tip: For extra richness, stir a spoonful of tomato sauce into the zucchini noodles before plating—it helps them cling to every bite!

Greek Yogurt Pancakes

Fluffy, tangy, and packed with protein, these Greek yogurt pancakes are a breakfast game-changer—no buttermilk required!

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup plain Greek yogurt (whole milk or 2%)
• 1 large egg
• 1/2 tsp vanilla extract
• 2 tbsp melted butter (plus extra for cooking)
• 1/4 cup milk (any kind)

Instructions:

1. In a large bowl, whisk together 1 cup flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup Greek yogurt, the egg, 1/2 tsp vanilla extract, 2 tbsp melted butter, and 1/4 cup milk until smooth.
3. Gently fold the wet ingredients into the dry ingredients—don’t overmix; a few lumps are fine.
4. Heat a nonstick skillet over medium-low and brush with butter. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes more until golden.

The yogurt keeps these pancakes incredibly tender while adding a subtle tang that pairs perfectly with maple syrup or honey. No dry, dense stacks here!

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Cauliflower Fried Rice

This lighter take on fried rice swaps in riced cauliflower for a veggie-packed dish that’s just as satisfying as the original—no one will miss the grains!

Ingredients:

• 1 medium head cauliflower, riced (about 4 cups)
• 2 tbsp sesame oil, divided
• 2 large eggs, lightly beaten
• 1/2 cup diced carrots
• 1/2 cup frozen peas, thawed
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until just set, about 1–2 minutes. Transfer to a plate.
2. Add the remaining 1 tbsp sesame oil to the skillet. Sauté carrots for 2 minutes, then add garlic and cook for 30 seconds until fragrant.
3. Stir in cauliflower rice, peas, soy sauce, rice vinegar, sugar, and red pepper flakes (if using). Cook, stirring frequently, for 5–6 minutes until cauliflower is tender but not mushy.
4. Fold in the scrambled eggs and green onions. Cook for 1 more minute to warm through.

The magic here? The cauliflower stays slightly crisp, mimicking the texture of takeout fried rice—but with a fraction of the carbs. Serve with extra green onions for a fresh finish!

Tip: For extra protein, toss in cooked shrimp or diced chicken with the carrots.

Black Bean and Corn Salad

This bright and zesty salad is a crowd-pleaser—perfect for potlucks, BBQs, or a quick lunch straight from the fridge.

Ingredients:

• 1 (15 oz) can black beans, rinsed and drained
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the black beans, corn, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and black pepper.
3. Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Let the salad sit for 10 minutes before serving to let the flavors meld (or refrigerate for up to 2 days).

The crunch of fresh veggies and the smoky cumin-lime dressing make this salad irresistible—plus, it gets even better as it chills!

Tip: For a smoky twist, char the corn in a dry skillet over medium-high heat for 2–3 minutes before adding it to the salad.

Eggplant Parmesan Bites

These crispy, cheesy bites are a fun twist on classic eggplant Parmesan—perfect for game day or a fuss-free appetizer!

Ingredients:

• 1 medium eggplant, cut into 1-inch cubes
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce, warmed
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• Fresh basil, for garnish

Instructions:

1. Prep eggplant: Toss eggplant cubes with 1/2 tsp salt and let sit 10 minutes to draw out moisture. Pat dry with paper towels.
2. Coat: Set up a breading station: place flour in one bowl, beaten eggs in another, and mix breadcrumbs, Parmesan, 1 tsp garlic powder, 1/4 tsp black pepper in a third.
3. Bread: Dredge eggplant in flour, dip in egg, then coat in breadcrumb mixture. Place on a parchment-lined baking sheet.
4. Bake: Drizzle with 2 tbsp olive oil. Bake at 425°F for 20 minutes, flipping halfway, until golden and crisp.
5. Top & melt: Spoon 1 tsp marinara onto each bite, sprinkle with mozzarella, and broil 2 minutes until bubbly. Garnish with fresh basil.

The double crunch from baking (not frying!) makes these bites irresistible, while the melty cheese and marinara keep them comforting. Tip: For extra crispness, spray the breaded eggplant lightly with cooking oil before baking.

Slow Cooker Chicken Tacos

These tender, flavor-packed chicken tacos practically make themselves—just set your slow cooker and forget it until dinner time!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 8 corn tortillas, warmed
• Fresh cilantro, diced avocado, and crumbled cotija cheese for serving

Instructions:

1. Place chicken thighs in a 4-qt slow cooker. Top with diced tomatoes (with juices), onion, garlic, lime juice, chili powder, cumin, smoked paprika, and salt.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
3. Transfer chicken to a bowl and shred with two forks. Stir back into the sauce.
4. Serve in warm tortillas topped with cilantro, avocado, and cotija.

The smoky-sweet tomatoes and tender shredded chicken make these tacos irresistibly juicy—no dry meat here! The longer cook time lets the flavors meld beautifully.

Tip: For crispy edges, spread shredded chicken on a baking sheet and broil for 2-3 minutes before serving.

Quinoa Veggie Stir-Fry

This quinoa veggie stir-fry is a quick, protein-packed weeknight win—loaded with colorful veggies and a savory garlic-soy kick.

• 1 cup uncooked quinoa, rinsed
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)
• 2 green onions, sliced

1. Cook quinoa according to package instructions. Fluff with a fork and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add garlic and sauté for 30 seconds until fragrant. Add bell pepper, broccoli, and carrot; stir-fry for 5–6 minutes until crisp-tender.
3. Push veggies to one side. Add remaining 1 tbsp olive oil to the empty space, then add cooked quinoa. Stir-fry for 2 minutes to lightly toast.
4. Drizzle with soy sauce, honey, sesame oil, and red pepper flakes (if using). Toss everything together for 1 minute until glossy and combined.
5. Garnish with green onions and serve immediately.

The honey and sesame oil create a sticky-sweet glaze that clings perfectly to the quinoa and veggies—no sad, dry grains here!

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Cabbage Soup with Lean Beef

This cozy, protein-packed soup is a one-pot wonder—tender beef and sweet cabbage simmered in a savory broth that’ll warm you up from the inside out.

Ingredients:

• 1 tbsp olive oil
• 1 lb lean ground beef (90% lean or higher)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chopped green cabbage (about ½ small head)
• 2 medium carrots, sliced into rounds
• 4 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• ½ tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp apple cider vinegar

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add lean ground beef and cook, breaking it up, for 5 minutes until browned. Drain excess fat.
2. Stir in onion and garlic; cook for 3 minutes until softened. Add cabbage and carrots, stirring to combine.
3. Pour in beef broth and diced tomatoes. Add 1 tsp thyme, ½ tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
4. Off heat, stir in 1 tbsp apple cider vinegar. Taste and adjust salt if needed.

The vinegar adds a bright tang that balances the richness of the beef—trust us, it’s the secret weapon here!

Tip: For extra depth, brown the beef in batches to get a crispier texture before adding the veggies.

Baked Sweet Potato Fries

These golden, slightly caramelized sweet potato fries are a healthier twist on the classic—naturally sweet, perfectly spiced, and irresistibly crunchy.

Ingredients:

• 2 medium sweet potatoes, scrubbed and cut into 1/4-inch sticks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. In a large bowl, toss sweet potato sticks with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Arrange fries in a single layer on the baking sheet, leaving space between each piece to ensure crispiness.
4. Bake for 20 minutes, then flip fries and bake another 10–15 minutes until edges are deeply golden and crispy.

The smoky paprika and high heat create a crave-worthy contrast—tender inside, shatteringly crisp outside. No fryer required!

Tip: For extra crunch, soak cut sweet potatoes in cold water for 30 minutes before drying and seasoning—this removes excess starch.

Lightened-Up Mac and Cheese

This creamy, comforting mac and cheese gets a healthy twist with Greek yogurt and whole wheat pasta—no one will guess it’s lighter!

Ingredients:

• 8 oz whole wheat elbow pasta
• 1 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 1/2 cups low-fat milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup plain Greek yogurt
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large saucepan, heat 1 tbsp olive oil over medium heat. Whisk in 2 tbsp flour and cook for 1 minute until bubbly.
3. Slowly pour in 1 1/2 cups milk, whisking constantly until smooth. Simmer for 3–4 minutes until slightly thickened.
4. Remove from heat and stir in 1 cup cheddar cheese, 1/2 cup Greek yogurt, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until melted and creamy.
5. Fold in cooked pasta until evenly coated. Serve immediately.

The Greek yogurt adds a tangy richness while keeping it light—perfect for weeknights when you want comfort food without the guilt.

Tip: For extra crunch, top with a sprinkle of whole wheat panko and broil for 2 minutes!

Shrimp and Avocado Salad

This bright, refreshing salad is a breeze to throw together—perfect for a light lunch or a fuss-free summer side.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions:

1. Bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse under cold water to cool.
2. In a large bowl, gently toss together the cooked shrimp, avocados, cherry tomatoes, and red onion.
3. Drizzle with lime juice and olive oil, then sprinkle with salt and black pepper. Toss lightly to coat.
4. Fold in the cilantro just before serving.

The creamy avocado balances the tangy lime dressing, while the chilled shrimp keeps it refreshing—no heavy mayo here!

Tip: For extra flavor, grill the shrimp instead of boiling, then let them cool slightly before adding to the salad.

Turkey Meatball Lettuce Wraps

These light yet flavorful lettuce wraps are packed with juicy turkey meatballs and a tangy glaze—perfect for a quick weeknight meal or fuss-free entertaining.

Ingredients:

• 1 lb ground turkey (93% lean)
• 1/4 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 tbsp finely chopped green onions
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 cup hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 8 large butter lettuce leaves
• 1/4 cup shredded carrots (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, combine ground turkey, panko, egg, green onions, 1 tbsp soy sauce, ginger, garlic, and black pepper. Mix gently with hands until just combined (don’t overwork). Shape into 16 small meatballs.
3. Arrange meatballs on the baking sheet. Bake for 18–20 minutes until internal temperature reaches 165°F.
4. Meanwhile, whisk together hoisin sauce, remaining 1 tbsp soy sauce, rice vinegar, and sesame oil in a small saucepan. Simmer over low heat for 3 minutes until slightly thickened.
5. Toss baked meatballs in the glaze. Serve warm in lettuce leaves, topped with shredded carrots and sesame seeds.

The ginger-hoisin glaze caramelizes beautifully on the meatballs, adding sticky-sweet depth to every bite—no one will guess they’re so light!

Tip: For extra crunch, add a sprinkle of chopped peanuts or crispy chow mein noodles right before serving.

Broccoli and Cheese Soup

This velvety broccoli and cheese soup is pure comfort in a bowl—rich, cheesy, and packed with tender veggies. It’s a weeknight lifesaver that tastes like it simmered all day!

Ingredients:

• 4 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups low-sodium chicken broth
• 1 lb fresh broccoli florets (about 4 cups)
• 1 large carrot, shredded
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup heavy cream

Instructions:

1. Melt 4 tbsp unsalted butter in a Dutch oven over medium heat. Add 1 small yellow onion and cook for 5 minutes until soft. Stir in 2 cloves garlic and cook for 30 seconds.
2. Sprinkle 1/4 cup all-purpose flour over the onions, stirring constantly for 1 minute to form a paste. Gradually whisk in 2 cups whole milk and 2 cups chicken broth until smooth.
3. Add broccoli florets, shredded carrot, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes until broccoli is tender.
4. Use an immersion blender to partially puree the soup (or blend half in a regular blender and return to the pot). Stir in 2 cups cheddar cheese and 1/2 cup heavy cream until melted and creamy.

The Dijon mustard and smoked paprika add a subtle depth that makes this soup anything but basic—plus, the half-blended texture is wonderfully hearty.

Tip: For extra indulgence, top with crispy bacon bits or garlicky croutons!

Air Fryer Veggie Chips

Craving a crispy, guilt-free snack? These air fryer veggie chips are impossibly crunchy and packed with flavor—no deep-frying required!

Ingredients:

• 1 medium zucchini, thinly sliced (1/16-inch thick)
• 1 medium sweet potato, thinly sliced (1/16-inch thick)
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions:

1. Pat zucchini and sweet potato slices dry with a paper towel to remove excess moisture.
2. In a large bowl, toss the slices with 1 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp garlic powder, and 1/4 tsp smoked paprika until evenly coated.
3. Arrange slices in a single layer in the air fryer basket (work in batches if needed). Air fry at 375°F for 8–10 minutes, flipping halfway, until golden and crisp. Watch closely to prevent burning.
4. Let cool for 5 minutes—they’ll crisp up even more as they sit!

The magic here? The smoky paprika and garlic powder create a savory depth that makes these chips totally addictive. Perfect for sneaking extra veggies into snack time!

Tip: Use a mandoline for paper-thin slices—it ensures even cooking and maximum crunch.

Spaghetti Squash with Marinara

This spaghetti squash recipe is a veggie-packed twist on classic pasta night—naturally sweet, tender strands soak up rich marinara for a lighter but just-as-satisfying meal.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs)
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh basil

Instructions:

1. Prep the squash: Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with 1 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet.
2. Roast: Bake for 35–40 minutes until flesh shreds easily with a fork. Let cool slightly, then use a fork to scrape strands into a bowl.
3. Warm the sauce: Heat remaining 1 tbsp olive oil in a skillet over medium. Add marinara sauce and simmer for 3 minutes, stirring occasionally.
4. Combine: Toss squash strands with warmed marinara. Top with Parmesan and basil.

The magic here? Roasting the squash cut-side down traps steam, making the strands extra tender while caramelizing the edges for subtle sweetness. A perfect match for tangy marinara!

Tip: For a crispy finish, broil the Parmesan-topped squash for 1–2 minutes before adding basil.

Healthy Tuna Salad

This light yet satisfying tuna salad swaps mayo for creamy Greek yogurt, keeping it fresh and protein-packed without sacrificing flavor.

Ingredients:

• 2 (5-oz) cans solid white tuna in water, drained
• 1/3 cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely diced red onion
• 1/4 cup chopped celery
• 2 tbsp chopped fresh dill

Instructions:

1. In a medium bowl, flake the drained tuna with a fork until evenly broken up.
2. Add the Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Stir gently until fully combined.
3. Fold in the red onion, celery, and fresh dill until evenly distributed.
4. Chill for at least 15 minutes before serving to let the flavors meld.

The tangy yogurt-dill duo brightens up the tuna, while the crunch of celery and onion adds just the right texture. Perfect for stuffing avocados or piling onto whole-grain toast!

Tip: For extra creaminess, mash half an avocado into the mix.

Conclusion

With these 18 delicious, budget-friendly, and easy Weight Watchers recipes, eating healthy has never been simpler—or tastier! Whether you’re meal prepping or cooking for the family, there’s something here for everyone. Give them a try, and don’t forget to share your favorites in the comments or pin this article to Pinterest for later. Happy cooking!