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Weight Watchers recipes: Tuna salad and Chicken, black bean and corn chili

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Weight Watchers Recipe: Tuna Salad

Serves: 4

Yields a 1/2 cup of tuna salad per serving

The key to this popular sandwich filling is to finely chop the celery and onion so it spreads throughout the entire salad.


  • 12 oz canned chunk white tuna in water, drained
  • 1/3 cup(s) (sliced) uncooked vidalia onion(s), finely minced
  • 1/3 cup(s) uncooked celery, finely minced
  • 1/3 cup(s) reduced-calorie mayonnaise


  1. Place tuna in a mixing bowl and flake with a fork until very fine.
  2. Add onions, celery and mayonnaise; mix well.


Chicken, black bean and corn chili

Serves 6


  •  2 teaspoons canola oil
  • 1 pound skinless boneless chicken breasts cut into 1-inch pieces
  • 1 large onion, chopped
  • 1 large green bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 (15 ½ ounce) can black beans, rinsed and drained
  • 1 (14 ½ ounce) can diced tomatoes with mild green chilies
  • 1 (8-ounce) can tomato sauce
  • ¾ cup frozen corn kernels, thawed
  • ½ cup reduced-sodium chicken broth
  • Chopped fresh cilantro
  • Thinly sliced scallions


  1. Heat oil in large saucepan over medium-high heat. Add chicken and cook stirring often, until lightly browned, about 5 minutes.
  2. Add onion and bell pepper and cook, stirring often, until vegetables are softened, about 5 minutes.
  3. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds.
  4. Stir in black beans, tomatoes, tomato sauce, corn, and chicken broth; bring to a boil.
  5. Reduce heat and simmer, partially covered, until chili is slightly thickened, about 20 minutes.
  6. Ladle into 6 bowls; sprinkle with cilantro and scallions.

PER SERVING (1 ¼ cups): 241 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 47 mg Chol, 599 mg Sod, 27 g Carb, 8 g Fib, 24 g Prot, 94 mg Calc.

PointsPlus value: 6

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