Cook With Me: Weight Watchers Freestyle Zero Pt Meal: Deviled Tuna Poppers
Today, I’m cooking up another Zero Point Weight watchers Freestyle goodie! This one is perfect for a quick meal, snack, party dish or tailgating!
Recipes details are in the video but I will update the info here in just a bit!
Enjoy!
Starting weight: 329 lbs
Current weight: 292
Total loss: 37
Next Goal: 275 by Valentine’s Day!
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Easy Tuna Egg Appetizers Recipe (Tuna Deviled Eggs with Canned Tuna Pasta) #ultragustibus
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TUNA DEVILED EGGS
INGREDIENTS
1 kg potatoes (big ones are better)
Extra virgin olive oil
Salt
Pepper
METHOD
Peel potatoes and cut into 1cm thick slices. Score the potatoes with a knife and put on baking tray. Add a touch of oil, salt and pepper to each slice. Cook at 200 degrees until nice and golden (around 20 minutes).
Tuna, egg, and chicken salad | homemade mascarpone dressing
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***TUNA SALAD***
pouched or canned tuna, drained (at least 3 ounces, 85g per sandwich)
mayonnaise
sweet pickle relish
chopped shallots
sliced or chopped celery (or cucumber if you don't like celery)
garlic powder
salt
pepper
bread and other fixings (lettuce is nice, and maybe sliced tomatoes)
Combine all the ingredients and taste until you like the proportions. If you use the cucumber, mix the texture to be a little too tight and dry, because the cucumber will release some water as the salad sits in the fridge.
***EGG SALAD***
eggs (two per sandwich is ample)
mayonnaise
mustard
sweet pickle relish
chopped shallots
sliced or chopped celery (or cucumber if you don't like celery)
salt
pepper
bread and other fixings (lettuce is nice, and maybe sliced tomatoes)
Bring a pot of water to a boil, gently drop in the eggs, cover and cook them for 14 minutes. Drain and cool the eggs completely with cool running water or an ice water bath. Peel the eggs, cut them in half, push yolks out into a mixing bowl and mash them up. Dice the whites.
Combine all the ingredients and taste until you like the proportions. If you use the cucumber, mix the texture to be a little too tight and dry, because the cucumber will release some water as the salad sits in the fridge.
***CHICKEN SALAD WITH MASCARPONE DRESSING***
1 pint (2 cups, 500mL) cream
1 lemon
1 3 lb (1.3 kilo) grocery store rotisserie chicken (this will make at least six sandwiches)
grapes, cut into quarters (maybe a dozen)
sweet corn, cut off the cob (one ear should be enough)
nuts, shelled and roughly chopped or crushed (I like pistachios)
green onions, sliced (one standard bunch should do it)
fresh parsley (very optional)
salt
pepper
bread and other fixings (lettuce is nice, and maybe sliced tomatoes)
Make the dressing by pouring the cream in a sauce pan, bring it to a bare simmer and juice in the lemon (I use the whole thing, but you want it less lemony, use half). Stir and you should see the cream noticeably thicken very quickly. Cool it all the way down in the fridge before using.
Pick all the meat off the chicken in little chunks. Up to you if you put in the skin — I usually leave out the really flabby bits. Combine all the ingredients and taste until you like the proportions.
How to Make Simple Deviled Eggs | Appetizer Recipes | Allrecipes.com
Get the recipe for Simple Deviled Eggs at
Watch how to make a quick snack or party appetizer. These deviled eggs are so tasty, you just might want to double or triple the recipe. Boil a batch of eggs, whip up the creamy yolk filling, and pipe it into egg whites for a fun party look. Garnish with paprika for a festive touch and watch them disappear.
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