Simple Nourished Living

Fresh Blueberry Pie

Peter Morrison — Fri, 14 Aug 2026 19:02:06 +0000

When blueberries are in season, it doesn’t take much to turn them into something special. This easy Fresh Blueberry Pie lets the fruit shine with a simple homemade filling tucked into a prepared graham cracker crust.

Inspired by a recipe from Hit the Spot by WeightWatchers, it uses just five simple ingredients and comes together with very little hands-on time. Part of the blueberries are gently cooked to create a glossy filling, while the rest are stirred in at the end so they stay whole and juicy.

It’s the kind of old-fashioned summer dessert that’s perfect for cookouts, family dinners, and holiday celebrations. Serve each slice chilled on its own or with a dollop of light whipped topping or a small scoop of vanilla frozen yogurt.

Why You’ll Love This Recipe

Just 5 simple ingredients
Fresh blueberry flavor in every bite
Easy to make with a prepared graham cracker crust
Perfect make-ahead dessert
Light enough for summer entertaining

Ingredients & Notes

Cornstarch – Thickens the blueberry filling without masking the fruit.
Water – Combines with the cornstarch to create the filling.
Fresh blueberries – You’ll cook half and stir the remaining berries in at the end for the best texture.
Granulated sugar – Sweetens the filling while letting the blueberries remain the star.
Reduced-fat graham cracker crust – A convenient shortcut that pairs beautifully with the blueberries.

How to Make Summertime Fresh Blueberry Pie

Step 1: Gather and prepare all ingredients.

Step 2: In a large saucepan, whisk together the cornstarch and water until smooth. Add 3 cups of the blueberries (about half) and the sugar to the pan. Bring to a boil over medium-high heat, stirring frequently and pressing the blueberries against the sides and bottom of the saucepan with a wooden spoon, crushing them. Continue cooking while constantly stirring until the mixture thickens and boils, about 1 minute.

Step 3: Turn off the heat and stir in the remaining blueberries.

Step 4: Pour the filling into the prepared graham cracker crust and chill in the refrigerator until set, about 5 hours or overnight.

Step 5: Cut into 8 wedges and serve.

Recipe Tips

Stir constantly while the filling thickens.
Fold in the remaining blueberries after removing the pan from the heat so they stay whole.
Chill for at least 5 hours, or overnight, before slicing.
A sharp knife wiped clean between cuts makes the neatest slices.

Variations

Add a teaspoon of fresh lemon zest to brighten the flavor.
Stir in a little cinnamon or almond extract.
Substitute a traditional baked pie crust if you prefer.
Top with light whipped topping, vanilla frozen yogurt, or Greek yogurt.

Storage

Cover and refrigerate for up to 4 days. This pie is best served well chilled.

How Many Calories and WW Points?

According to my calculations, each slice of pie has about 215.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

If you’ve made this lightened up 5-Ingredient Summertime Blueberry Pie, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Fresh Blueberry Pie

Just five ingredients including a prepared graham cracker crust come together with minimal effort to create this juicy fresh no-bake blueberry pie

Course Dessert

Cuisine American

Keyword blueberry pie sundae, fresh berry pie, summertime pie

Prep Time 20

Cook Time 0

Chill Time 5

Total Time 5 20

Servings

Calories 215kcal

Author Peter | Simple Nourished Living

Equipment

Ingredients

2 tablespoons cornstarch
2 tablespoons water
3 pints fresh blueberries
1/2 cup sugar
1 (6-ounce) prepared reduced-fat graham cracker crust

Instructions

Gather and prepare all ingredients.
In a large saucepan, whisk together the cornstarch and water until smooth. Add 3 cups of the blueberries (about half) and the sugar to the pan. Bring to a boil over medium-high heat, stirring frequently and pressing the blueberries against the sides and bottom of the saucepan with a wooden spoon (affiliate link), crushing them. Continue cooking while constantly stirring until the mixture thickens and boils, about 1 minute.
Turn off the heat and stir in the remaining blueberries.
Pour the filling into the prepared graham cracker crust and chill in the refrigerator until set, about 5 hours or overnight.
Cut into 8 wedges and serve.

Notes

Serving size: 1 slice blueberry pie (1/8th recipe)

WW Points: 9

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

6 PointsPlus (Old WW plan)

Nutrition

Source: Hit the Spot: 140 Savory, Crispy, Spicy and Sweet Recipes You’ll Love by WeightWatchers

More Blueberry Dessert Recipes

No-Bake Lemon Blueberry Cheesecake – No need to turn on the even to make this refreshingly light and creamy dessert.

Frozen Lemon Blueberry Cheesecake Yogurt Bark – Naturally high in protein thanks to the Greek yogurt, this frozen yogurt bark gives you all the same flavors of your favorite lemon blueberry cheesecake in a subtly sweet frozen treat.

Blueberry Cheesecake Bars – Made with a simple homemade graham cracker crust, these family favorite bars have a creamy cheesecake filling paired with a layer of blueberry fruit spread and fresh blueberries.

No-Bake Blueberry Cheesecake Dessert – Simple, spoonable sweet treat with all the flavors of blueberry cheesecake.

The post Fresh Blueberry Pie appeared first on Simple Nourished Living.

Turkey Cobb Salad Wrap

Peter Morrison — Fri, 31 Jul 2026 19:32:00 +0000

One of my favorite ways to simplify lunch is to take the flavors of a favorite salad and wrap them up in a soft flatbread. These Turkey Cobb Salad Wraps were inspired by a recipe in Cooking Light 5-Ingredient 15-Minute Recipes, and they’ve become an easy lunch I come back to whenever I have cooked turkey on hand.

Filled with lean turkey, crisp romaine, juicy tomatoes, creamy avocado, and a light blue cheese yogurt dressing, they have all the flavors that make a Cobb salad so satisfying without requiring a knife and fork. They come together in just minutes, making them perfect for busy weekdays, quick lunches, or light summer dinners.

One of the things I like most about these wraps is how easy they are to customize. Add a chopped hard-boiled egg or a little crisp bacon if you want a more traditional Cobb salad experience, or keep them simple, which is how I usually enjoy them.

Why You’ll Love This Recipe

Ready in about 15 minutes
A great way to use leftover turkey
High in protein and full of fresh vegetables
Easy to customize
Perfect for lunches at home or on the go

Ingredients & Notes

Romaine lettuce – Crisp romaine gives the wraps plenty of crunch.
Tomato – Ripe tomatoes add freshness and color.
Green onion – Adds a mild onion flavor.
Blue cheese yogurt dressing – I used Bolthouse Farms, but your favorite blue cheese dressing will work.
Avocado – Adds creaminess and healthy fat.
Roasted turkey breast – Deli turkey or leftover roasted turkey are both excellent choices.
Multigrain flatbread with flax – A sturdy flatbread holds everything together nicely.

How to Make Turkey Cobb Salad Wraps

Step 1: Gather and prepare all ingredients.

Step 2: In a medium bowl, combine the shredded Romaine, chopped tomato, sliced green onion, blue cheese yogurt dressing, salt and pepper (to taste) and diced avocado.

Step 3: Lay flatbreads on a clean surface and top each one with half the turkey breast, followed by half the Romaine mixture. Roll each one and cut in half.

Step 4: Serve immediately.

Recipe Tips

Pat the tomatoes dry if they’re especially juicy to keep the wraps from becoming soggy.
Assemble just before serving for the freshest texture.
If you’re packing these for lunch, keep the dressing separate and toss the salad mixture together just before rolling the wraps.

Variations

These wraps are easy to make your own.

Substitute cooked chicken breast for the turkey.
Use mixed greens instead of romaine.
Add chopped hard-boiled egg.
Sprinkle with blue cheese crumbles.
Add 1 or 2 slices of center-cut bacon, cooked until crisp and crumbled, for a more traditional Cobb salad.
Try turkey bacon for a lighter option.
Swap the creamy blue cheese dressing for a red wine vinaigrette if you prefer.

I usually skip the bacon altogether. The wraps still have plenty of flavor and end up tasting like a fresh turkey-avocado wrap inspired by a classic Cobb salad.

How Many Calories and WW Points in this Turkey Cobb Salad Wrap?

According to my calculations, each wrap has about 301 calories and 7 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

If you’ve made these lightened up Turkey Cobb Salad Wraps, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Turkey Cobb Salad Wraps

All the classic flavors of the ever popular Cobb salad, these wraps are a lighter hand-held alternative.

Course Lunch

Cuisine American

Keyword cobb salad wrap, turkey cobb wrap, turkey wrap

Prep Time 15

Cook Time 0

Total Time 15

Servings

Calories 301kcal

Author Peter | Simple Nourished Living

Equipment

Ingredients

2 cups shredded Romaine lettuce
1 medium tomato, chopped
1 green onion, thinly sliced
4 tablespoons blue cheese yogurt dressing (such as Bolthouse Farms)
Salt and pepper, to taste
4 ounces sliced roasted turkey breast
1 medium avocado, diced
2 multigrain flatbreads with flax

Instructions

Gather and prepare all ingredients.
In a medium bowl, combine the shredded Romaine, chopped tomato, sliced green onion, blue cheese yogurt dressing, salt and pepper (to taste) and diced avocado.
Lay flatbreads on a clean surface and top each one with half the turkey breast, followed by half the Romaine mixture. Roll each one and cut in half.
Serve immediately.

Notes

Serving size: 1 turkey Cobb salad wrap

WW Points: 7

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

8 PointsPlus (Old WW plan)

Nutrition

Source: Cooking Light 5 Ingredient 15 Minute Recipes

More WW-Friendly Lunch Ideas

Greek Tuna Stuffed Pita
A simple idea that comes together in minutes for a light meal. Totally customizable based on what you have available, I often make mine with a pouch of tuna, a little tzatziki, chopped Kalamata olives, a sprinkle of dill and salt and pepper.
Fresh Tomato Sandwich
A summer favorite, the classic combination of juicy ripe tomatoes, good bread, light mayonnaise, salt and pepper deliver all the flavor you need in mere minutes.
Veggie Hummus Pita
A light and tasty combination with your favorite hummus (plain or flavored), crisp veggies (cucumber, shredded carrot, radish slices, etc.) and a little crumbled feta tucked into a soft whole wheat pita.
Chicken Caesar Wraps
A lighter version of the often calorie-packed Caesar Salad, the addition of lean chopped chicken, crisp romaine and a little light dressing wrapped in a high-fiber tortilla offer a stressful meal with about 350 calories.

The post Turkey Cobb Salad Wrap appeared first on Simple Nourished Living.

Cherry Ricotta Toast with Honey

Martha McKinnon — Tue, 21 Jul 2026 21:03:03 +0000

Lately I have been gravitating toward recipes that barely qualify as recipes. You know the kind—just a few good ingredients assembled in a way that makes them even better together. This Cherry Ricotta Toast is exactly that.

I first discovered it in an older WeightWatchers cookbook, and it is one of those timeless recipes that still feels fresh today. Whether you enjoy it for breakfast, an afternoon snack, or a light dessert, it’s proof that simple really can be delicious.

Why You’ll Love This Cherry Ricotta Toast

Ready in just 15 minutes
Made with only 5 simple ingredients
Perfect for breakfast, brunch, snack, or dessert
Naturally sweetened and full of fresh summer flavor
Easy to customize with your favorite toppings

Ingredient Notes and Substitutions

Fresh cherries: Sweet Bing cherries work beautifully, but any sweet cherry variety will do.
Ricotta: Low-fat ricotta keeps the recipe lighter, but whole milk ricotta creates an even creamier toast.
Bread: Italian bread is traditional, but sourdough, whole grain, or a rustic country loaf are all delicious choices.
Honey: Maple syrup makes a nice substitute, or try hot honey if you enjoy a sweet-and-spicy combination.

How to Make Cherry Ricotta Toast

Step 1: Macerate the cherries

Place the halved cherries and sugar in a small bowl. Stir to combine and let stand for about 10 minutes, until the cherries become juicy and the sugar dissolves.

Step 2: Toast the bread

Toast the bread until lightly crisp around the edges but still tender in the center.

Step 3: Assemble

Spread each piece of toast evenly with ricotta cheese.

Step 4: Finish

Spoon the cherries over the ricotta, dividing them evenly. Drizzle each toast with a little honey and serve immediately.

Tips for Success

Assemble just before serving so the toast stays crisp.
If your cherries are especially sweet, you can reduce or omit the sugar.
Toast the bread until lightly golden—crisp enough to support the toppings but not overly hard.
For the prettiest presentation, spoon some of the cherry juices over each toast just before serving.

Recipe Variations

Add a little crunch: Sprinkle with chopped pistachios, walnuts, or sliced almonds.

Brighten the flavor: Add a little grated lemon zest over the top.

Fresh herbs: Garnish with torn mint or basil leaves.

Make it higher in protein: Swap the ricotta for whipped cottage cheese.

Turn it into dessert: Finish with a few dark chocolate shavings or an extra drizzle of honey.

How Many Calories and WeightWatchers Points in Cherry Ricotta Toast?

According to my calculations, each serving has 175 calories and 4 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

Old WW Points: 5 Points Plus

If you’ve made this cherry ricotta toast recipe, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Cherry Ricotta Toast with Honey

Creamy ricotta, sweet fresh cherries, and a drizzle of honey make this simple toast an easy breakfast, snack, or light dessert that's ready in just 15 minutes.

Course Breakfast, Dessert

Cuisine American

Keyword cheesy cherry toast, cherry ricotta toast with honey, ricotta toast

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 175kcal

Author Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1-1/2 cups sweet cherries, pitted and halved
2 teaspoons sugar
3/4 cup low fat ricotta cheese
4 slices Italian bread, toasted
2 teaspoons honey

Instructions

Stir together the cherries and sugar in a small bowl (affiliate link). Let stand for about 10 minutes, until the sugar dissolves and the cherries become juicy.
Spread the ricotta evenly over the toasted bread.
Spoon the cherries over each slice.
Drizzle with honey and serve immediately.

Notes

Serving size: 1 slice cherry ricotta toast

WW Points: 4

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

5 PointsPlus (Old plan)

Recipe Variations

Add a little crunch: Sprinkle with chopped pistachios, walnuts, or sliced almonds.

Brighten the flavor: Add a little grated lemon zest over the top.

Fresh herbs: Garnish with torn mint or basil leaves.

Make it higher in protein: Swap the ricotta for whipped cottage cheese.

Turn it into dessert: Finish with a few dark chocolate shavings or an extra drizzle of honey.

Nutrition

Source: WeightWatchers Hit the Spot: 140 Savory, Crispy, Spicy & Sweet Recipes You’ll Love

Frequently Asked Questions

Can I use frozen cherries?
Yes. Thaw them completely and drain away any excess liquid before using.

Can I make this ahead?
The cherry mixture can be prepared up to one day in advance and refrigerated. Wait to toast the bread and assemble the bruschetta until just before serving.

Can I use cottage cheese instead of ricotta?
Absolutely. Whipped cottage cheese makes a delicious higher-protein alternative.

More Easy Toast Recipes

The post Cherry Ricotta Toast with Honey appeared first on Simple Nourished Living.

Easy Creamy Chocolate Walnut Fudge

Peter Morrison — Thu, 09 Jul 2026 23:27:00 +0000

If you’re looking for an easy homemade chocolate treat, this Creamy Chocolate Walnut Fudge is hard to beat.

This is one of those classic refrigerator fudges that has been around for decades—and for good reason. It turns out perfectly every time.

Made with just five simple ingredients, it’s rich, smooth, chocolatey, and studded with crunchy walnuts. Best of all, there’s no candy thermometer or special equipment required. Simply melt, stir, spread into a pan, and refrigerate until firm.

Because it’s a refrigerator fudge, it’s just as welcome during the heat of summer as it is on holiday cookie trays. There’s no need to turn on the oven, making it a great warm-weather dessert when you’re craving something chocolatey without heating up the kitchen. And during the holidays, it packages beautifully for cookie platters and homemade gifts.

Why You’ll Love This Easy Fudge Recipe

Just 5 ingredients
No oven or candy thermometer required
Only a few minutes of hands-on time
Great for summer desserts and holiday cookie trays
Rich chocolate flavor in perfectly portioned bites
Keeps well in the refrigerator or freezer

Ingredients

Semisweet chocolate chips – Provide the rich chocolate base.
Unsweetened chocolate – Deepens the chocolate flavor without making the fudge overly sweet.
Fat-free sweetened condensed milk – Creates the smooth, creamy texture while keeping the recipe a little lighter than traditional fudge.
Chopped walnuts – Add crunch and balance the richness of the chocolate.
Vanilla extract – Rounds out the flavors.
Pinch of salt – Enhances the chocolate.

How to Make Creamy Chocolate Walnut Fudge, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Line a 8-inch square baking pan with foil (allowing about 2 inches of foil to hang over two opposite sides) and spray with nonstick spray. Set aside.

Step 3: In a medium saucepan set over LOW heat, add the semisweet chocolate chips, unsweetened chocolate and condensed milk. Cook for about 5 minutes, stirring until the chocolate is melted and the mixture is smooth and creamy.

Step 4: Remove pan from the heat and stir in the walnuts, vanilla and salt.

Step 5: Pour the mixture into the prepared pan and spread evenly. Cover with plastic wrap and refrigerate until chilled.

Step 6: Remove the fudge from the pan by using the excess foil as handles and place on a clean, flat surface. With a long, thin knife, cut the fudge into 6 strips and then cut each strip crosswise into 8 pieces. You will have 48 pieces of fudge.

Step 7: Store any leftover fudge in the refrigerator in an airtight container between sheets of wax paper.

Recipe Tips & Variations

Use good-quality chocolate for the best flavor.
Toast the walnuts first for even more nutty flavor.
For clean slices, dip a sharp knife in hot water and wipe it dry between cuts.
This fudge freezes beautifully for up to 3 months.

Easy Variations

Replace the walnuts with pecans or almonds.
Stir in mini marshmallows after removing from the heat.
Add a teaspoon of espresso powder to intensify the chocolate flavor.
Sprinkle flaky sea salt over the top before chilling.

How Many Calories and WW?

According to my calculations, each serving has about 81 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

If you’ve made these lightened up low calorie Creamy Chocolate Fudge, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Easy Creamy Chocolate Walnut Fudge

With just five ingredients and a few minutes of hands-on time, you'll have a creamy chocolate fudge ready to chill with no candy thermometer, special equipment or complicated techniques required.

Course Dessert

Cuisine American

Keyword chocolate fudge ice box dessert, chocolate walnut fudge, creamy chocolate fudge

Prep Time 10

Cook Time 0

Chill Time 2

Total Time 2 10

Servings

Calories 81kcal

Author Peter | Simple Nourished Living

Equipment

Ingredients

14 ounces semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) fat-free sweetened condensed milk
3/4 cup chopped walnuts
2 teaspoons vanilla extract
Pinch of salt

Instructions

Gather and prepare all ingredients.
Line a 8-inch square baking pan with foil (allowing about 2 inches of foil to hang over two opposite sides) and spray with nonstick spray. Set aside.
In a medium saucepan set over LOW heat, add the semisweet chocolate chips, unsweetened chocolate and condensed milk. Cook for about 5 minutes, stirring until the chocolate is melted and the mixture is smooth and creamy.
Remove pan from the heat and stir in the walnuts, vanilla and salt.
Pour the mixture into the prepared pan and spread evenly. Cover with plastic wrap and refrigerate until chilled.
Remove the fudge from the pan by using the excess foil as handles and place on a clean, flat surface. With a long, thin knife, cut the fudge into 6 strips and then cut each strip crosswise into 8 pieces. You will have 48 pieces of fudge.
Store any leftover fudge in the refrigerator in an airtight container between sheets of wax paper.

Notes

Serving size: 1 piece of fudge

WW Points: 5

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

2 PointsPlus (Old WW plan)

Nutrition

Source: Hit the Spot: 140 Savory, Crispy, Spicy and Sweet Recipes You’ll Love by Weight Watchers

Frequently Asked Questions

Does this fudge need a candy thermometer?

No. That’s one of the reasons I love this recipe. Simply melt the ingredients gently over low heat, stir, and refrigerate until firm.

Can I make this ahead?

Absolutely. In fact, fudge is one of the best make-ahead holiday treats. It keeps well in the refrigerator for about 2 weeks.

Can I freeze it?

Yes. Wrap the fudge tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Can I use different nuts?

Certainly. Pecans, almonds, hazelnuts, or even peanuts all work well.

More Chocolate Treats You’ll Love

Triple Chocolate Brownie Thins – – Rich chocolate flavor with chewy edges and built-in portion control.
Chocolate-Dipped Mini Caramel Rice Crisps – Sweet, salty, crunchy, and ready in minutes.
Chocolate Chip Meringue Clouds – Crisp on the outside with soft, marshmallow-like centers.
Raspberry Quinoa Dark Chocolate Bark – Simple to make and fun to share, A little flaky sea salt helps to balance the sweetness.
Chocolate Yogurt – A simple everyday chocolate fix with far fewer calories.
Brownie Batter Chocolate Hummus – Rich, creamy, and surprisingly wholesome.

The post Easy Creamy Chocolate Walnut Fudge appeared first on Simple Nourished Living.

From Diet Plate to Protein Plate: A Modern Take on a Classic Diner Favorite

Martha McKinnon — Fri, 03 Jul 2026 11:53:00 +0000

If you grew up in the 1960s, ’70s, or ’80s, chances are you’ve seen the classic diet plate on the menu of a family restaurant or diner.

It usually arrived on an oval plate lined with iceberg lettuce and featured a bunless hamburger patty, a scoop of cottage cheese, sliced tomatoes, and a canned peach half.

At the time, it was considered “diet food.”

Thankfully, we’ve moved beyond thinking of foods as “diet” or “non-diet.” But the simple meal pattern behind that old diner favorite still holds up surprisingly well.

As someone who spent decades in the Weight Watchers world, I can’t tell you how many of these diet plates I ordered over the years. Whether I was at a diner, coffee shop, or family restaurant, it always seemed to be there, tucked away in the “lighter fare” section of the menu.

Looking back, I don’t remember ordering the diet plate because I loved it. I ordered it because I thought it was what I should eat.

Today, I choose meals like this for a different reason. They’re simple, nourishing, satisfying, and they leave me feeling good.

Recently, while enjoying a simple lunch bowl of tuna salad, cottage cheese, avocado, and tomatoes, I was struck by how much it reminded me of those old diner diet plates.

Looking back, they may not have been glamorous, but they were simple, satisfying, and built around real food.

Today, I’d think of them less as diet plates and more as protein plates.

The basic idea still works.

Why I Love the Protein Plate Concept

Built around protein
Easy to assemble
Minimal cooking required
Naturally portioned
Easy to customize
Great for lunch or a light dinner
No complicated recipe needed

Sometimes healthy eating can be as simple as combining a few nourishing foods on a plate.

The Protein Plate Formula

Think of your plate as a simple combination of:

Protein + Cottage Cheese + Vegetables + Fruit

That’s it.

Mix and match based on what you have available and what sounds good.

Build Your Perfect Protein Plate

Start with a Protein – Choose a lean burger, turkey burger, salmon burger, black bean burger, veggie burger, tuna salad, chicken salad, or egg salad.
Add Cottage Cheese – A scoop of cottage cheese adds protein, creaminess, and makes the meal feel complete.
Pile on the Veggies – Tomatoes, cucumbers, bell peppers, radishes, mixed greens, celery, or whatever you have on hand.
Finish with Fruit – Peaches, berries, grapes, melon, apples, pears, pineapple or orange slices all work beautifully.
Make It Your Own – Add avocado, whole grain crackers, fresh herbs, pickles, or your favorite seasoning.

Protein Plate Ideas

Need a little inspiration? Here are a few of my favorite combinations.

Classic Beef Burger Protein Plate

Lean hamburger patty
Cottage cheese
Tomato slices
Lettuce
Peach slices

Turkey Burger Protein Plate

Turkey burger
Cottage cheese
Cucumber slices
Cherry tomatoes
Strawberries

Salmon Burger Protein Plate

Salmon burger
Cottage cheese
Sliced cucumber
Fresh berries

Black Bean Burger Protein Plate

Black bean burger
Cottage cheese
Bell pepper strips
Mango chunks

Veggie Burger Protein Plate

Veggie burger
Cottage cheese
Radishes and cucumbers
Grapes

Chicken Burger Protein Plate

Ground chicken burger
Cottage cheese
Tomato and cucumber salad
Apple slices

Tuna Salad Protein Plate

Scoop of tuna salad
Cottage cheese
Tomato wedges
Fresh peach slices

Chicken Salad Protein Plate

Scoop of chicken salad
Cottage cheese
Cucumber slices
Grapes

Egg Salad Protein Plate

Scoop of egg salad
Cottage cheese
Cherry tomatoes
Mixed berries

Why the Old Diet Plate Still Works

Looking back, I think the old diner diet plate still has a lot to teach us.

It was simple.

It was built around protein.

It included fruits and vegetables.

And perhaps most importantly, it didn’t require a recipe.

Somewhere along the way, healthy eating became more complicated than it needs to be. We started chasing the perfect meal plan, the perfect macro ratio, and the perfect recipe.

But sometimes a simple combination of protein, produce, and a few foods you enjoy is enough.

A Simple Reminder

One of the things I’m learning is that not every meal needs a recipe.

Sometimes the most satisfying meals are built from simple ingredients that are already in the refrigerator.

The old diner diet plate may have been marketed as a way to eat less. I prefer to think of it as a reminder that eating well doesn’t have to be complicated.

A little protein.

Some cottage cheese.

A few vegetables.

A serving of fruit.

Simple can be surprisingly satisfying.

Frequently Asked Questions

Why do you call it a protein plate?

The meal is centered around a protein-rich food and balanced with cottage cheese, vegetables, and fruit. Think of it as a flexible meal template rather than a recipe.

Can I make a vegetarian version?

Absolutely. Black bean burgers, veggie burgers, hummus, chickpeas, or hard-boiled eggs all work well.

What fruits work best?

Fresh peaches, berries, grapes, melon, apple slices, pears, and oranges are all great choices.

Can I make these ahead?

Yes. Most components can be prepared ahead and assembled just before serving, making protein plates perfect for easy lunches and light dinners.

Simple Meals for Real Life

Healthy eating doesn’t have to be complicated. Here are a few more simple, satisfying meals built from everyday ingredients that come together with minimal fuss:

The post From Diet Plate to Protein Plate: A Modern Take on a Classic Diner Favorite appeared first on Simple Nourished Living.

Triple Chocolate Brownie Thins

Peter Morrison — Fri, 26 Jun 2026 19:21:08 +0000

If you’re anything like me, a little good chocolate goes a long way. But every now and then I want something a bit richer than a square of dark chocolate—without committing to a giant bakery brownie.

That’s exactly where these Triple Chocolate Brownie Thins come in.

Made with unsweetened chocolate, cocoa powder, and semisweet chocolate chips, they deliver deep chocolate flavor in every bite. Because they’re baked thin, they cook quickly, develop irresistibly chewy edges, and offer built-in portion control.

They’re perfect when you’re craving something homemade and chocolatey without going overboard. I also love that they freeze beautifully, making it easy to keep a small treat on hand whenever the mood strikes.

Why You’ll Love These Brownie Thins

Rich chocolate flavor from three kinds of chocolate
Thin, chewy texture with slightly crisp edges
Ready in about 30 minutes
Perfectly portioned
Freezer friendly
Great for lunchboxes, cookie trays, or afternoon coffee breaks

Ingredients and Substitutions

Unsweetened Chocolate – Provides the rich chocolate foundation for these brownies.
Butter – Adds richness and keeps the brownies tender.
Unsweetened Cocoa Powder – Deepens the chocolate flavor without adding extra sweetness. Natural unsweetened cocoa is what this recipe was developed with, but Dutch-process cocoa will also work, producing a darker brownie with a slightly mellower flavor.
Sugar – Adds just enough sweetness to balance the chocolate.
Egg – Helps bind everything together while giving the brownies their chewy texture.
Vanilla Extract – Rounds out all the chocolate flavors.
All-Purpose Flour – Just enough to hold everything together while keeping the brownies thin and tender.
Baking Powder – Provides a little lift.
Salt – A small amount enhances the chocolate flavor.
Semisweet Chocolate Chips – The third layer of chocolate! Some melt into the batter while others remain as little pockets of chocolate throughout the brownies.

How to Make Triple Chocolate Brownie Thins, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Preheat oven to 350F degrees. Line a 9-inch round pan with aluminum foil, with about a 2-inch overhang, and lightly grease with nonstick baking spray.

Step 3: In a medium-size microwavable bowl, combine the unsweetened chocolate and butter. Microwave on HIGH for 1 minute, then whisk together until smooth. If necessary, continue to heat in 15-second increments, being careful to not burn the chocolate.

Step 4: Add the cocoa powder and whisk until thoroughly combined. Whisk in the sugar, egg and vanilla extract, just until combined.

Step 5: Using a spatula, fold in the flour, baking powder and salt just until incorporated. Stir in 1/4 cup (4 tablespoons) chocolate chips.

Step 6: Pour the brownie batter into the prepared pan, spreading evenly. Sprinkle the remaining 2 tablespoons chocolate chips over the top of the batter.

Step 7: Bake until the brownies are firm around the edges and a toothpick inserted near the center comes out clean with just a few moist crumbs, about 12-15 minutes.

Step 8: Cool brownies completely in the pan. Using the excess foil as handles, remove the brownies from the pan and slice into 12 wedges.

Step 9: Store any leftover brownie thins in an airtight container.

How Many Calories and WW Points in Triple Chocolate Brownie Thins?

According to my calculations, each thin brownie wedge has just 106 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

Recipe Notes

Because these brownies are baked thin, they cook quickly and develop lots of chewy edges—my favorite part.

They are rich enough that one wedge is usually all I need to satisfy a chocolate craving, making them a nice everyday treat rather than an over-the-top dessert.

Serving Suggestions

These brownie thins are delicious:

With a cup of coffee or tea
Alongside fresh berries
Topped with a small scoop of vanilla ice cream
Packed into lunchboxes
Added to a holiday cookie tray

If you’ve made these lightened up low calorie Chocolate Chocolate Chip Brownie Thins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Triple Chocolate Brownie Thins

Rich and chewy Triple Chocolate Brownie Thins made with unsweetened chocolate, cocoa powder, and chocolate chips. A perfectly portioned homemade chocolate treat that's easy to make and freezer friendly.

Course Dessert

Cuisine American

Keyword brownie thins, chocolate brownie thins, triple chocolate brownies

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 106kcal

Author Peter | Simple Nourished Living

Equipment

Ingredients

1 ounce unsweetened chocolate, chopped
2 tablespoons butter
3 tablespoons unsweetened cocoa powder
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1/4 cup + 2 tablespoons semisweet chocolate chips

Instructions

Preheat oven to 350F degrees. Line a 9-inch round pan with aluminum foil, with about a 2-inch overhang, and lightly grease with nonstick baking spray.
In a medium-size microwavable bowl, combine the unsweetened chocolate and butter. Microwave (affiliate link) on HIGH for 1 minute, then whisk together until smooth. If necessary, continue to heat in 15-second increments, being careful to not burn the chocolate.
Add the cocoa powder and whisk until thoroughly combined. Whisk in the sugar, egg and vanilla extract, just until combined.
Using a spatula, fold in the flour, baking powder and salt just until incorporated. Stir in 1/4 cup (4 tablespoons) chocolate chips.
Pour the brownie batter into the prepared pan, spreading evenly. Sprinkle the remaining 2 tablespoons chocolate chips over the top of the batter.
Bake until the brownies are firm around the edges and a toothpick inserted near the center comes out clean with just a few moist crumbs, about 12-15 minutes.
Cool brownies completely in the pan. Using the excess foil as handles, remove the brownies from the pan and slice into 12 wedges.
Store any leftover brownie thins in an airtight container.

Notes

Serving size: 1 brownie thin wedge

WW Points: 6

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

3 PointsPlus (Old WW plan)

To lower the points even further, you can substitute the sugar in this recipe with your favorite zero calorie sweetener, such as Swerve, Splenda, Truvia, Lakanto Classic Monkfruit Sweetener, etc.

Nutrition

Source: Hit the Spot: 140 Savory, Crispy, Spicy and Sweet Recipes You’ll Love by Weight Watchers

Frequently Asked Questions

Why are they called brownie thins?

Instead of baking in a square pan, the batter is spread into a thin layer in a round cake pan. The result is brownies with lots of chewy edges and thinner, perfectly portioned wedges. They bake up thinner than your typical brownie but still rich, chocolaty and delicious.

Can I freeze them?

Yes. Once completely cooled, store them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Can I use Dutch-process cocoa?

Yes. Natural cocoa is recommended, but Dutch-process cocoa will produce a darker brownie with a slightly smoother chocolate flavor.

How should I store leftover brownies?

Store them in an airtight container at room temperature for 3 to 4 days or refrigerate them for up to a week.

More Brownie and Chocolate Treats You’ll Love

Slow Cooker Chocolate Brownie Pie
Made with Bisquick as a base, this brownie pie bakes up soft and gooey with very little effort. Just stir together the batter, pour into your crock pot and let it work its magic.

Brownie Batter Chocolate Hummus
This simple dessert-style hummus comes together quickly with just a handful of ingredients. Each serving of hummus has just 39 calories and can be enjoyed with your favorite dippers—from banana slices, strawberries, apples or peaches to graham crackers, pretzels or Belvita biscuits.

Banana Bread Brownies
When you want a homemade treat but can’t decide fresh baked banana bread or brownies, whip up a batch of these banana bread brownies that combine the best of both worlds. Each brownie is perfectly portion-controlled with just 127 calories.

Black Bean Brownies
Made with just two ingredients—brownie mix and a can of black bean brownies—the little gems turn out rich and fudgy with no hint of black bean texture or flavor. The secret is to puree the batter until it becomes silky smooth. The calories for these brownies will vary based on the brownie mix used, but my version had about 139 calories each when made with Ghirardelli’s Triple Chocolate Brownie Mix.

Creamy Chocolate Walnut Fudge
With just a few minutes of hands-on time and five common ingredients, this creamy chocolate fudge requires no special equipment or complicated techniques. After about two hours of chill time, just slice and serve!

The post Triple Chocolate Brownie Thins appeared first on Simple Nourished Living.

Chocolate Hazelnut S’mores Cookies

Peter Morrison — Fri, 12 Jun 2026 21:19:00 +0000

Love the flavors of classic campfire s’mores but don’t have a fire pit handy?

These easy Chocolate Hazelnut S’mores Cookies deliver all the gooey marshmallow and chocolate goodness of traditional s’mores in a quick, indoor-friendly dessert that’s ready in minutes.

Instead of graham crackers, crispy sugar cookies create the perfect sweet and crunchy base. A layer of chocolate hazelnut spread, melty marshmallows, chopped dried apricots, and toasted hazelnuts takes these simple cookie sandwiches to the next level.

They’re fun for parties, backyard gatherings, family movie nights, or anytime a s’mores craving strikes.

Best of all, you only need a handful of ingredients and a few minutes to make them.

Why You’ll Love These S’mores Cookies

No campfire required
Ready in about 10 minutes
Just 5 simple ingredients
Great for parties and potlucks
Easy to customize
Fun twist on classic s’mores
Kid-friendly
Perfect for summer gatherings

Ingredients & Substitutions

Chocolate Hazelnut Spread

Nutella, Bonne Maman, or your favorite chocolate hazelnut spread all work well.

Sugar Cookies

Pepperidge Farm Bordeaux cookies provide a crisp texture and caramelized flavor, but most crisp sugar cookies work.

Dried Apricots

Add a chewy texture and subtle fruit flavor that complements the chocolate and hazelnuts beautifully. For a more traditional S’mores flavor, you can always just leave them out.

Mini Marshmallows

The star ingredient that gives these cookies their classic s’mores appeal.

Toasted Hazelnuts

Add crunch and reinforce the chocolate-hazelnut flavor.

Easy Ingredient Swaps

No Dried Apricots?

Try:

Dried cherries
Golden raisins
Chopped dates
Dried cranberries
Dried mango

No Hazelnuts?

Substitute:

Almonds
Walnuts
Pecans
Cashews
Peanuts

Want More Chocolate?

Add a few mini chocolate chips before topping with the second cookie.

How to Make Chocolate Hazelnut S’mores Cookies

Step 1: Prepare

Gather all ingredients and preheat the broiler. Alternatively, use a microwave.

Step 2: Assemble

Spread about 1½ teaspoons chocolate hazelnut spread onto each of 4 cookies.

Sprinkle with chopped dried apricots and top each with 4 mini marshmallows.

Step 3: Melt the Marshmallows

Place the cookies on an oven-safe plate and broil for 1 to 2 minutes, watching carefully until the marshmallows are puffed and lightly toasted.

Alternatively, microwave for about 20 seconds until the marshmallows soften and puff.

Step 4: Finish

Sprinkle with toasted hazelnuts and top with the remaining cookies to create sandwich cookies.

Serve immediately while the marshmallows are warm and gooey.

Recipe Notes

The broiler creates the most authentic s’mores flavor because the marshmallows develop a lightly toasted top.

If using the microwave, you’ll still get gooey marshmallows, just without the golden-brown finish.

For the best texture, serve these shortly after assembling.

How Many Calories and WW Points?

According to my calculations, each no-bake s’mores cookie has about 150 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

4 PointsPlus (Old WW plan)

If you’ve made these Chocolate Hazelnut S’mores Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Chocolate Hazelnut S’mores Cookies

A quick and easy indoor s'mores recipe made with sugar cookies, chocolate hazelnut spread, toasted marshmallows, dried apricots, and hazelnuts. A fun twist on classic campfire s'mores that's ready in minutes.

Course Dessert

Cuisine American

Keyword chocolate hazelnut smores, no-bake smores, sugar cookie smores

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 150kcal

Author Peter | Simple Nourished Living

Equipment

Ingredients

2 tablespoons chocolate hazelnut spread (such as Nutella or Bonne Maman)
8 sugar cookies (such as Pepperidge Farm Bordeaux cookies)
2 tablespoons finely chopped dried apricots (optional but delicious)
16 mini marshmallows
4 teaspoons chopped hazelnuts, toasted

Notes

Serving size: 1 sugar cookie chocolate hazelnut s’mores

WW Points: 7

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

9 PointsPlus (Old WW plan)

Easy Ingredient Swaps

No Dried Apricots?

Try:

Dried cherries
Golden raisins
Chopped dates
Dried cranberries
Dried mango

No Hazelnuts?

Substitute:

Almonds
Walnuts
Pecans
Cashews
Peanuts

Want More Chocolate?

Add a few mini chocolate chips before topping with the second cookie.

Nutrition

Source: Cooking Light 5 Ingredient 15 Minutes Recipes

Frequently Asked Questions

Can I make these ahead?

They’re best enjoyed shortly after assembly while the marshmallows are still soft and gooey.

Can I use graham crackers instead?

Absolutely. Graham crackers create a more traditional s’mores experience.

Can I use peanut butter instead of chocolate hazelnut spread?

Yes. Peanut butter, almond butter, or cookie butter would all work.

Do I have to toast the hazelnuts?

No, but toasting brings out their flavor and adds extra crunch.

A Fun Twist on Classic S’mores

These Chocolate Hazelnut S’mores Cookies are proof that you don’t need a campfire to enjoy one of summer’s most beloved treats.

Simple, fun, and ready in minutes, they’re an easy dessert that’s guaranteed to bring smiles.

More Easy S’mores-Inspired Desserts You’ll Love

Pocky S’mores Pops
Just two ingredients (chocolate Pocky sticks and marshmallows) are ready in minutes with less than 50 calories each!

Baked Open-Faced S’mores
Made with three common ingredients (graham crackers, chocolate chips and mini marshmallows), these simple open-faced s’mores offer all the gooey toasted marshmallow-chocolate goodness of classic campfire s’mores without the mess, or excess calories.

Rice Cake S’mores
This simple snack can be made right in the air fryer or microwave and come in with less than 150 calories each.

Apple S’mores Nachos
Delicious and decadently simple, this delightful dessert serves two and is ready in minutes!

S’mores Cookies
Sweet and delicious low fat s’mores cookies made with half the butter and fat of your typical chocolate chip cookie.

The post Chocolate Hazelnut S’mores Cookies appeared first on Simple Nourished Living.

Easy High Protein Lunch Bowl

Martha McKinnon — Tue, 02 Jun 2026 17:29:35 +0000

Looking for an easy high-protein lunch that comes together in minutes?

This simple lunch bowl has been on repeat in my kitchen lately. It’s cool, creamy, satisfying, and requires absolutely no cooking if you have a batch of tuna salad, chicken salad, or egg salad waiting in the refrigerator.

One of the things I’m paying more attention to these days is the difference between meals that look good on paper and meals I actually make again and again. Not the elaborate recipes. Not the complicated meal plans. Just simple, nourishing meals that help me feel good and fit easily into everyday life.

This is definitely one of those meals.

The combination of creamy avocado, protein-rich tuna salad and cottage cheese, juicy tomatoes, and a sprinkle of seasoning creates a surprisingly delicious lunch with very little effort.

Sometimes healthy eating really can be this simple.

Why I Love This Easy Lunch Bowl

Ready in about 5 minutes
High in protein
No cooking required
Easy to customize
Naturally low in carbohydrates
Perfect for warm weather
A great way to use leftover tuna salad, chicken salad or egg salad.

Ingredients and Substitutions

Avocado – A half avocado adds healthy fats, creaminess, and staying power.
Tuna Salad – Use your favorite tuna salad recipe. I often make a batch ahead of time and keep it in the refrigerator for quick lunches throughout the week.
Cottage Cheese – Cottage cheese adds even more protein and a creamy contrast to the tuna salad.
Grape Tomatoes – Fresh grape tomatoes add color, freshness, and a touch of natural sweetness.
Seasoning – A simple sprinkle of lemon pepper is my favorite, but there are lots of delicious options.

How Many Calories and WW Points in this High Protein Lunch Bowl?

According to my calculations, my high protein lunch bowl has about 400 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

Nutritional information is approximate and will vary based on the ingredients used.

Make It Your Own

I usually make this bowl with tuna salad, but it works just as well with chicken salad or egg salad. Here are a few of my favorite salads that would work well in this high protein lunch bowl:

You can also add:

Sliced cucumbers
Bell peppers
Radishes
Mixed greens
Hard-boiled eggs
Fresh herbs
Pickled onions
Pickled beets

Favorite Seasoning Variations

Changing the seasoning is an easy way to create a completely different flavor profile.

Some favorites include:

Lemon Pepper
Everything But the Bagel Seasoning
Furikake
Mrs. Dash Original Blend
Garlic Herb Blend
Fresh cracked black pepper with a squeeze of lemon

A Simple Reminder

One of the things I’m learning is that not every meal needs a recipe.

Sometimes lunch is simply a few nourishing foods arranged in a bowl.

When I stop expecting every meal to be exciting or complicated, eating well becomes a whole lot easier.

That’s exactly why this simple bowl keeps showing up on my table.

If you’ve made this Simple High-Protein Lunch Bowl, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Easy High Protein Lunch Bowl Recipe

A simple high-protein lunch bowl made with tuna salad, cottage cheese, avocado, and grape tomatoes. Creamy, satisfying, customizable, and ready in minutes.

Course Lunch

Cuisine American

Keyword Easy High Protein Lunch Bowl Recipe, high-protein bowl, protein lunch bowl

Prep Time 5

Cook Time 0

Total Time 5

Servings

Calories 400kcal

Author Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1/2 medium avocado
1/2 cup tuna salad (or egg salad or chicken salad or bean salad)
1/2 cup cottage cheese
1 cup grape tomatoes, cut in half
Lemon pepper seasoning, to taste (or other seasoning of choice)

Instructions

Arrange the avocado, tuna salad, cottage cheese, and tomatoes in a serving bowl. Sprinkle with lemon pepper seasoning. Serve immediately and enjoy.

Notes

Serving Size: entire recipe

WW Points: 8

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

10 PointsPlus (Old plan)

Nutritional information is approximate and will vary based on the ingredients used.

Notes and Variations

Feel free to substitute chicken salad or egg salad for the tuna salad.

For a different flavor profile, try Everything But the Bagel seasoning, Furikake, Mrs. Dash, or Aglio Olio seasoning.

Nutrition

Frequently Asked Questions

Can I make this lunch bowl ahead?

Yes, but for best results add the avocado just before serving to prevent browning.

Can I use canned tuna instead of prepared tuna salad?

Absolutely. Simply mix canned tuna with a little mayonnaise, Greek yogurt, or mashed avocado before adding it to the bowl.

Can I substitute Greek yogurt for the cottage cheese?

Yes. Plain Greek yogurt is a great high-protein alternative.

Is this Weight Watchers friendly?

Yes. The exact Points value will depend on the ingredients used in your tuna salad or chicken salad and the type of cottage cheese you choose.

More Easy Protein-Packed Bowls You’ll Love

If you enjoy simple meals built around protein, healthy fats, and fresh ingredients, here are a few more reader favorites:

The post Easy High Protein Lunch Bowl appeared first on Simple Nourished Living.

Old Fashioned Tuna Salad with Sweet Pickle Relish

Martha McKinnon — Wed, 27 May 2026 17:21:10 +0000

This easy old fashioned tuna salad recipe with sweet pickle relish and celery comes together in minutes and makes a delicious tuna salad sandwich for lunch or a light summer supper. With its short ingredient list and classic flavor, it’s the kind of simple pantry recipe that reminds me how satisfying uncomplicated food can be.

Lately, I’ve been experimenting with cooking more simply from older cookbooks — returning to straightforward recipes with fewer ingredients and familiar flavors. After years of collecting recipes, bookmarking ideas, and endlessly scrolling for inspiration, I’ve started craving something calmer and less complicated in the kitchen.

Part of it is wanting to avoid the overwhelm and paradox of choice that seems to follow modern cooking. Part of it is practical too: saving time, saving money, and making everyday meals feel easier and more enjoyable again. I’m discovering that many vintage cookbook recipes really do hold up beautifully.

I made this classic tuna salad for lunch today, and it was exactly the kind of easy summer lunch I’ve been craving lately.

One thing that immediately caught my eye in this recipe was the sweet pickle relish. I first experienced pickle relish in tuna salad years ago at a little restaurant here in Northern Wisconsin and was instantly smitten. Until then, I’d only known more traditional tuna salad recipes without it. That little touch of sweetness completely changed the salad for me, making it irresistible.

I was happy to see the optional relish included in this vintage recipe from The Fannie Farmer Cookbook.

The whole thing came together in minutes. I enjoyed it piled onto homemade white bread, but it would also be delicious spooned onto lettuce leaves, crackers, scooped into a tomato or avocado half, or tucked into a pita for an easy lunch.

Why You’ll Love This Easy Tuna Salad

Ready in about 10 minutes
Made with simple pantry ingredients
Short, uncomplicated ingredient list
Perfect for sandwiches or lettuce wraps
Classic old fashioned flavor
Great make-ahead lunch option
Budget-friendly and satisfying

Ingredients and Substitutions

Canned tuna, well drained and flaked — I used canned tuna packed in water, drained well. Chunk light or albacore tuna both work nicely in this old fashioned tuna salad recipe. If you’d like to change things up, canned salmon or even canned crab make delicious variations too.
Finely chopped celery — Celery adds the fresh crunch that gives classic tuna salad its familiar texture. I like it chopped fairly fine so every bite gets a little bit. If you don’t have celery on hand, finely chopped cucumber, diced apple, or even chopped dill pickles can work in its place (if you prefer them to sweet pickle relish).
Sweet pickle relish (optional, but highly recommended) — For me, this is the ingredient that makes the salad special. The sweet relish adds just enough sweetness and tang to brighten everything up. If you prefer a more savory flavor, you could swap in dill relish or chopped capers instead. Finely chopped bread-and-butter pickles also work beautifully.
Lemon juice — The lemon juice lightens the richness of the mayonnaise and keeps the salad tasting fresh. Fresh lemon juice is lovely if you have it, but bottled lemon juice works just fine too. A splash of apple cider vinegar, white vinegar, or even pickle juice can step in if needed.
Mayonnaise — Mayonnaise brings everything together into the creamy tuna salad we all know and love. Use your favorite brand. If you’d like a lighter version, you could use light mayonnaise or substitute part or all of the mayo with plain Greek yogurt. Mashed avocado would also create a different but delicious variation.

How to Make Old Fashioned Tuna Salad

Combine the tuna, celery, sweet pickle relish (if using), lemon juice, and mayonnaise in a medium bowl.
Stir until everything is well mixed.
Serve on lettuce leaves or use as a sandwich filling.

How Many Calories and Points in Tuna Salad with Sweet Pickle Relish?

According to my calculations, each serving has about 260 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

7 PointsPlus (Old plan)

Tips for the Best Tuna Salad

I used sweet pickle relish and wouldn’t skip it next time. It adds such a nice little pop of sweetness and tang.
If you prefer a less creamy tuna salad, start with slightly less mayonnaise and add more as needed.
If you like your tuna salad less lemony, start with one tablespoon and add more to taste.
This tuna salad keeps well in the refrigerator for 2 to 3 days, making it perfect for easy lunches.

Tuna Salad Variations

Substitute canned salmon or crab for the tuna.
If using salmon or crab, omit the sweet pickle relish.
Add 1 to 2 teaspoons capers to the salmon or crab variation for extra flavor.

How to Serve this Tuna Salad

This old fashioned tuna salad works well:

Made into a sandwich. Homemade white bread made this especially nostalgic and comforting, but any bread you love will work beautifully. As wood pita bread or a wrap.
Spread on crackers or cucumbers
Stuffed into tomatoes or avocado halves
On a bed of lettuce or atop a salad
Turned into lettuce wraps

If you’ve made this Old-Fashioned Tuna Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Old Fashioned Tuna Salad Recipe with Sweet Pickle Relish

This easy old fashioned tuna salad recipe with sweet pickle relish and celery comes together in minutes with simple pantry ingredients. Perfect for sandwiches, lettuce wraps, or an easy summer lunch.

Course Lunch

Cuisine American

Keyword old-fashioned tuna salad, tuna salad

Prep Time 15

Total Time 15

Servings servings

Calories 260kcal

Author Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

2 cans (5 oz each) tuna, well drained and flaked
1/2 cup finely chopped celery
2 tablespoons sweet pickle relish (optional but highly recommended)
3 tablespoons lemon juice
1/2 cup mayonnaise

Instructions

Combine the tuna, celery, sweet pickle relish (if using), lemon juice, and mayonnaise in a medium bowl. Stir until everything is well mixed.
Serve on a bed of lettuce or use as a sandwich filling.

Notes

Servings: 4

Serving size: 1/2 cup

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

7 PointsPlus (Old plan)

Variations:

Substitute canned salmon or crab for the tuna.
If using salmon or crab, omit the sweet pickle relish.
Add 1 to 2 teaspoons capers to the salmon or crab variation for extra flavor.

Nutrition

Recipe Source: Fannie Farmer Cookbook (100th Anniversary Edition) by Marion Cunningham

Frequently Asked Questions

Can I make tuna salad ahead of time?

Yes. Tuna salad keeps well covered in the refrigerator for 2 to 3 days.

What kind of tuna works best for tuna salad?

Chunk light tuna and albacore both work well. Use your favorite or whatever you have on hand.

Can I make this tuna salad without relish?

Absolutely. The relish adds sweetness and tang, but the salad is still delicious without it.

What bread is best for tuna salad sandwiches?

White bread, whole wheat bread, sourdough, croissants, and sandwich rolls all work well.

More Thoughts on Simple Cooking

One unexpected benefit of cooking from older cookbooks has been rediscovering how freeing simplicity can feel. Fewer ingredients. Less fuss. Less decision fatigue. More trust in basic techniques and everyday foods.

I’m also making a small change here on the blog to simplify things further and make blogging more enjoyable again. Going forward, I’ll be stepping away from linking recipes directly to the WW app since the app now makes it easy to copy and paste any recipe from the web directly into the Recipe Builder.

If you’re also feeling overwhelmed by complicated recipes and endless online inspiration, cooking from vintage cookbooks can feel surprisingly refreshing. This classic tuna salad recipe is proof that simple ingredients and timeless recipes are often all we really need.

More Old-Fashioned Recipes I’m Loving Lately

The post Old Fashioned Tuna Salad with Sweet Pickle Relish appeared first on Simple Nourished Living.

Easy Asian Chicken Salad Wonton Cups

Peter Morrison — Thu, 07 May 2026 02:07:13 +0000

Crisp, colorful, and packed with flavor, these Asian Chicken Salad Wonton Cups are a fun, lighter twist on classic Chinese Chicken Salad. Crunchy baked wonton wrappers create the perfect edible cup for a savory-sweet filling of tender chicken, crisp veggies, and simple Asian-inspired flavors.

They are easy to make, wonderfully satisfying, and perfect for lunch, a light dinner, party appetizer, or meal-prep snack.

What I love most about this recipe is how it delivers big flavor with minimal effort. The combination of crunchy textures, fresh vegetables, protein-rich chicken, and sweet-savory dressing makes every bite deliciously satisfying.

Ingredients and Easy Substitutions

Wonton wrappers – for the crispy cups; mini phyllo shells or baked tortilla scoops would also work
Asian chopped salad mix – use your favorite bagged Asian salad kit or substitute bagged coleslaw mix and your favorite bottled Asian dressing
Shredded rotisserie chicken – or use leftover cooked chicken breast, turkey, or even tofu for a vegetarian version
Hoisin sauce – adds sweet-savory flavor; substitute teriyaki sauce or a drizzle of sweet chili sauce if preferred

Calories and WW Points

According to my calculations, each little Asian Chicken Wonton Cup has just 62 calories and 1 WW Point.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

How to Make Chicken Salad Wonton Cups, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Preheat oven to 350F degrees. Lightly spray each wonton wrapper with cooking spray and press into muffin cups.

Step 3: Bake until wontons turn golden, about 4-5 minutes. Remove to a wire rack and cool completely.

Step 4: In a large bowl, stir together the salad mix and shredded chicken. Pour the packaged salad dressing over the mixture and toss to coat.

Step 5: Spoon salad mixture into wonton cups and drizzle with hoisin sauce. Enjoy!

Recipe Notes and Variations

Make it spicier: Add sriracha, chili crisp, or sliced jalapeños
Extra crunch: Top with sliced almonds, chow mein noodles, or sesame seeds
Vegetarian option: Swap the chicken for edamame or baked tofu
Lower sugar: Use a lighter Asian dressing or reduce the hoisin drizzle
Meal prep tip: Bake the wonton cups ahead and store airtight until ready to fill

Serving Suggestions

These wonton cups work well:

As a light lunch or dinner
For parties and game day spreads
On appetizer platters
Alongside soup or fresh fruit

They are best served shortly after assembling so the wonton cups stay crisp.

If you’ve made these Asian Chicken Salad Wonton Cups, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Easy Asian Chicken Salad Wonton Cups

These simple little crispy wonton cups are filled with all the flavors of your favorite Asian chicken salad and finished with a little drizzle of hoisin sauce.

Course Lunch

Cuisine Asian

Keyword Asian chicken salad cups, Asian chicken wonton cups, chicken salad wonton cups

Prep Time 5

Cook Time 5

Total Time 10

Servings salad cups

Calories 62kcal

Author Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

24 wonton wrappers
1 package about (12.25 ounces) Asian chopped salad mix
1-1/2 cups shredded rotisserie chicken
2 tablespoons hoisin sauce

Instructions

Gather and prepare all ingredients.
Preheat oven to 350F degrees. Lightly spray each wonton wrapper with cooking spray and press into muffin cups.
Bake until wontons turn golden, about 4-5 minutes. Remove to a wire rack and cool completely.
In a large bowl, stir together the salad mix and shredded chicken. Pour the packaged salad dressing over the mixture and toss to coat.
Spoon salad mixture into wonton cups and drizzle with hoisin sauce. Enjoy!

Notes

Serving size: 1 chicken wonton cup

WW Points: 1

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

3 PointsPlus (Old plan)

Nutrition

Source: Taste of Home Snackable Magazine

More WW-Friendly Asian Chicken Recipes

WW Crunchy Asian Salad with Chicken – A winning combination of shredded lettuce, coleslaw mix, carrots, celery, edamame and shredded chicken tossed in a low-fat ginger dressing.
Slow Cooker Asian Chicken Lettuce Wraps – This family-favorite meal comes together easily thanks to the slow cooker.
Easy Asian Chicken Salad – No cooking. Just chopping, tossing and eating for a quick meal that is ready in about 15 minutes.
Satay Chicken Pasta Salad – Diced cooked chicken, cooked pasta, shredded carrots, chopped red bell peppers and fresh basil tossed in a Thai-inspired peanut vinaigrette.

The post Easy Asian Chicken Salad Wonton Cups appeared first on Simple Nourished Living.