The Fourth of July means picnics and BBQs, but for many people it also means another holiday that ruins your diet regimen.
Joyce Schrage with Weight Watchers shares tasty July 4th recipes that are sure to be a summer favorite that won't bust your belt.
4 small whole wheat pita(s), toasted and halved
1/4 cup(s) store-bought hummus, three-pepper flavor
1/4 medium cucumber(s), cut into 24 slices
2 small fresh radish(es), cut into 12 slices
1/2 cup(s) alfalfa sprouts
Spread each pita half with 2 teaspoons of hummus. Fill each half with 3 cucumber slices, 3 radish slices and 1 tablespoon sprouts.
If you can't find three-pepper hummus (look in the natural-foods section of your supermarket, or try a natural food store), use regular hummus.
Tomato, Basil and Smoked Mozzarella Pasta Salad
8 oz uncooked fusilli, or other spiral pasta
1 Tbsp balsamic vinegar, or more to taste
2 tsp olive oil
1/2 tsp dried oregano
1 cup(s) fresh cherry tomato(es), or grape tomatoes, halved
1/2 cup(s) basil, fresh, chopped
2 oz whole milk low-moisture mozzarella cheese, smoked, diced (1/2 cup)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat. Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
For added flavor, try sun-dried tomatoes: Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes.