Weight Watchers: Summer snack, activity and travel ideas

Katie Bauer from Weight Watchers showed us some summer recipes, including mini apple pies.

Summer is here, and Katie Bauer from Weight Watchers joined us on Good Day Rochester this morning to share some snack ideas (see recipes below) and outdoor recipes, plus other activity ideas and travel tips for summer.

Cuban Flank Steak With Lime and Fresh Mango

SmartPoints Value: 5 per serving


• 1 teaspoon finely grated lime zest

• 2 tablespoons fresh lime juice

• ½ teaspoon finely grated orange zest

• ¼ cup fresh orange juice

• 2 Tablespoons olive oil

• 2 large garlic cloves

• 1 ½ tablespoons packed fresh oregano

• 1 ½ teaspoon ground cumin

• 1 ¼ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 ½ lb. lean flank steak

• 2 medium firm-ripe mangoes, sliced

• 1 large lime, cut into 8 wedges


1. In a blender, combine lime zest and juice, orange zest and juice, oil, garlic, oregano, cumin, salt and pepper; blend until smooth.

2. Reserve 3 Tbsp. marinade for serving. Place steak in a wide, shallow bowl; pour remaining marinade over steak and let sit, uncovered, at room temperature while you heat grill, about 10 minutes (or cover and refrigerate for several hours or overnight).

3. Heat grill (or broiler) to high.

4. Remove steak from marinade, brushing off any solid bits. Grill over direct heat (or under broiler), turning once, until desired degree of doneness is reached, about 5-minutes per side for medium-rare.

5. Thinly slice steak across grain and drizzle with reserved marinade; serve with mango slices and lime wedges.

Grilled Chicken with Grilled Tomatillo Salsa

SmartPoints Value: 1 per serving


• 2 lb. skinless boneless chicken breasts

• 1 teaspoon ground cumin

• 3 teaspoons kosher salt, divided

• 2 tablespoons extra-virgin olive oil or canola oil, divided

• 1 lb. tomatillos, papery husks removed, rinsed, cored, and roughly chopped

• 1 small jalapeno, stemmed, seeded, roughly chopped

• 1 small yellow onion, thinly sliced

• 2 medium garlic cloves, thinly sliced

• ½ cup fresh cilantro leaves, plus extra for serving

• ¼ cup fresh lime juice


1. Prepare your grill for medium-high heat (or heat a large grill pan set over a couple of burners); make sure your grates are super clean.

2. Meanwhile, place chicken in a large bowl; sprinkle with cumin and 1 tsp salt. Drizzle chicken with 1 Tbsp oil; evenly coat with seasonings using your hands.

3. Place tomatillos, jalapeno, onion, and garlic on a large piece of aluminum foil; drizzle with remaining oil and sprinkle with 1 tsp salt. Use your hands to mix everything together; fold foil to create a secure package (use a second piece of foil if needed).

4. Place chicken and foil packet on grill. Cook, turning chicken and foil packet halfway through grilling, until chicken is browned and firm to touch and vegetables are softened (check by carefully opening package), about 15 minutes total.

5. Transfer chicken to a cutting board; let rest while you finish making salsa.

6. Carefully transfer contents of foil packet (including all of the juice) to a blender or a food processor; add cilantro, lime juice and remaining salt. Pulse until smooth; add more salt and/or lime juice if necessary.

7. Thick slice chicken; transfer to a serving platter. Drizzle salsa over top and garnish with cilantro; serve immediately.

*Note: You can make the tomatillo salsa up to 3 days ahead.

Mini Apple Pies


• 6 spray(s) cooking spray, divided

• 1 Tbsp sugar

• 2 tsp unpacked light brown sugar

• 1/4 tsp ground cinnamon

• 3 small fresh apple(s), peeled, thinly sliced, Golden Delicious or other

• 3 sheet(s) phyllo dough, (14 x 18 inch), frozen (2.2 oz total)

• 2 Tbsp chopped walnuts, finely


• Move oven rack to lower third of oven. Preheat oven to 400°F. Spray a large baking sheet with cooking spray.

• To make filling, combine both sugars and cinnamon in a large bowl; add apples and toss to coat.

• To make crust, place 1 phyllo sheet on a large cutting board; coat with cooking spray. Top with second phyllo sheet; coat with cooking spray.Top with third phyllo sheet; coat with cooking spray. (While forming the phyllo crust, make sure to keep your stack of phyllo covered with damp paper towels and plastic wrap to prevent it from drying out.)

• Cut phyllo crosswise into thirds and then cut in half lengthwise to form 6 pieces (6 x 6 1/2-in each). Arrange about 1/2 c apple mixture, in overlapping slices, down center of 1 phyllo stack, leaving a 3/4-in border; fold up edges of phyllo over filling, gently pressing against filling as you go. Repeat with remaining ingredients to make 6 pies; lightly coat pies with cooking spray.

Using a thin spatula, transfer pies, onto prepared baking sheet, 2 inches apart; sprinkle filling evenly with walnuts. Bake until phyllo edges are golden and apples are tender, 30 minutes; transfer pies to a cooling rack

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