Weight Watchers Recipes

[Jiminy102]

I noticed that the low-carb recipe thread has some good looking recipes!! Thought we needed one for WW so we all have some great new recipes to try!! Ok Who is first.

 

[Amy]

Gee, I get to go first! Here's an official WW recipe that BOTH of my DS's love.

Beef & Noodles au Gratin

12 oz lean ground beef
1 large onion, chopped
2 garlic cloves, minced
1-1/2 cups canned crushed tomatoes (= entire 15 oz can)
3 oz uncooked broad noodles, cooked according to package directions
1 tsp oregano leaves
1/4 teaspoon each salt and pepper
1/2 cup shredded lo-fat cheddar cheese

Heat oven to 350ºF. In a 3-qt saucepan, cook beef, onion and garlic over med. heat, stirring with a wooden spoon to break up meat, until cooked through, 8-10 min. Remove from heat.

Stir in tomatoes, cooked noodles, oregano, salt and pepper. Spoon into 1-1/2 qt casserole; sprinkle with cheese. Bake, covered, until heated thru and cheese is melted, 15-20 min.

Makes 4 servings; 5 points per serving. 262 cal. 7g fat, 2.5g fiber

 

[Amy]

Here's another WW recipe.

Key Lime Pie

1 box (0.3 oz) sugar-free lime Jello
1/4 cup boiling water
2 containers (8 oz each) key lime pie-flavor light yogurt
1 container (8 oz) frozen fat-free Cool Whip, thawed
1 prepared 9" lo-fat graham cracker pie crust

In large heat-resistant bowl, dissolve Jello in boiling water. With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping.

Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours.

Makes 8 servings; 3 points per serving. 148 cal., 3.5g fat, 1g fiber

 

[Jiminy102]

Hi gang!! I just pulled this off the weight watchers website. Thought it sounded good!! With the cold weather a good soup is always yummy!!!!

wild rice, barley, corn and mushroom soup

Ingredients

1 cup water
1/4 cup uncooked barley
2 tsp olive oil
1/2 cup carrot(s), grated
1/2 tsp minced garlic
3 cup mushroom(s), sliced
5 1/2 cup vegetable broth
3/4 cup instant long grain and wild rice mix, omit the seasoning packet
1 cup frozen corn kernels
1 Tbsp fresh sage

Instructions



In a small saucepan, combine water and barley. Bring mixture to a boil, reduce heat and simmer covered, for time specified on barley package directions.


Meanwhile, in a large saucepan, heat oil; add carrots and garlic and cook for 5 minutes, stirring occasionally. Stir in mushrooms and cook just until mushrooms are tender, about 5 minutes more.


Add cooked barley, broth, rice, corn and sage to vegetable mixture. Bring to a boil, reduce heat and simmer, uncovered, until rice is cooked and mixture is thoroughly heated, about 10 minutes. Yields about 1 cup per serving.


POINTS

Serves | 8
POINTS per serving | 2

I found another that looked good!!!

baked turkey and jack cheese chimichangas

Ingredients

1 serving cooking spray (5 one second sprays)
1/2 pound uncooked ground turkey breast
16 oz fat-free canned refried beans
8 oz salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 Tbsp scallion(s), thinly sliced
1 cup shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla(s)
1 cup salsa
1/2 cup fat-free sour cream

Instructions



Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13 X 9 X 2-inch baking dish with cooking spray.


Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 8 ounces of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.


Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.


Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.


Place chimichangas in prepared baking dish. Bake uncovered until tortillas are crisp and brown, about 20 minutes. Serve each topped with 2 tablespoons of additional salsa and 1 tablespoon of sour cream.


POINTS

Serves | 8
POINTS per serving | 5

 

[Betsyt82]

The beef and noodle dish is very good......I did make on substitution.........2 oz of light velveta cheese in the sauce. It made it cheesy and smooth.

Bets

 

[Amy]

C'mon folks! We need some more WW recipes! Here's one I'm making tonight:

Turkey Mac Skillet (got this from Fast & Healthy Magazine a LONG time ago)

1 lb. ground turkey
2 tsp. oil
1 cup (4 oz) uncooked elbow macaroni
1 cup thinly sliced celery
1 med. tomato, chopped
1 cup water
1/2 cup thick & chunky salsa (as mild or hot as you like)
2 8-oz. cans tomato sauce (I use 1 regular and 1 no-salt)

Brown ground turkey in oil in large skillet; drain. Stir in all remaining ingredients. Bring to boil. Reduce heat to low; cover & simmer 8-10 min. Makes 6 1-cup servings, 4 pts. per serving

Per serving: 180 cal., 16 g. protein, 1 g. fiber, 3 g. fat, 33 mg. cholesterol, 300 mg. sodium

 

[KathyTX]

I made this over the weekend- we all loved it!

Chicken Spaghetti
4 servings --- 5 points each

1/4 cup chopped onions
1/4 cup chopped bell peppers
1 cup boiling water
1 pkg. Ranch Dressing Mix (3 points)
4 oz can sliced mushrooms
1 can Rotel Tomatoes (or regular Diced Tomatoes for milder version)
8 oz. cooked, chopped chicken breast (8 points)
3 oz. Velveeta Light Cheese (3 points)
2 cups cooked spaghetti (6 points)

Saute onions and peppers in sprayed skillet. Add water and ranch mix. Add remaining ingredients and heat through to melt cheese, stirring in spaghetti last. Bake in 8x8 sprayed pan for 25 minutes @ 400 degrees.

 

[campingcorgi]

Cola Chicken

4 skinless boneless chicken breasts
1 cup Heinz Kick 'n Ketchup--I used the mesquite flavor
1/2 can diet coke

Put chicken in non-stick skillet. Pour ketchup and cola over the top. Bring to a boil. Cover, reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue to cook until the sauce thickens.

Really yummy and only 4 points a serving!

 

[obsessed]

Ellyn from my WW meeting made these, brought samples and the recipe. These make a decent size muffin and is very tasty.

1 1/2 cups whole wheat flour
1 1/2 tsp pumpkin pie spice ( I would use a little more)
1 tsp baking soda
1/2 tsp baking powder
1 egg
1 cup canned pumpkin
3/4 cup honey
2 tbsp applesauce
1 cup shredded carrots
1 tbsp canola oil

1. Preheat oven to 350. Coat a 12 cup muffin pan with cooking spray.

2. In a large bowl, mix the flour, pumpkin pie spice, baking soda and baking powder.

3. In a medium bowl, whisk the egg, pumpkin, honey, applesauce and oil until smooth. Add to the flour mixture and stir until combined. Do not overmix. Fold in carrots. Spoon into pan.

4. Bake for 25 minutes or until a toothpick inserted in the center comes out almost clean.

5. Remove from pan and cool on a rack.

Makes 12 muffins, 2 WW points/muffin.

 

[Betsyt82]

This one is super easy and good.

1 box carrot cake mix.
1 can pumpkin

Mix pour into pan of choice. I like 13 x 9 bake according to directions on the box. 1 serving is 4 points..........no kidding and it is good too. serving size is on the nutritional portion on the box.

Also

1 box favorite cake mix
10 ounces favorite diet soda, lemon lime, cherry, orange, rootbeer.etc
mix
bake according to directions. 4 points

Bets

 

[disneyfan551]

...would love to see more low-fat recipes!!! (only good stuff, of course! )

 

[tiggerlover]

Chicken and Vegetables in Lemon Mustard Sauce

1-1/2 tsp. olive oil
2 chicken cutlets (1/4 ppound each)
1-1/2 tsp. margarine
½ cup each sliced onion, carrot, and celery
2 cloves of garlic, sliced
2 T. cooking sherry or white wine
½ cup water
2 tsp. spicy brown mustard
1 T. lemon juice
1 packet instant chicken broth
6 oz. pared potato, cut into cubes.

In 9” skillet heat oil; add chicken and cook, turning once until browned, 2-3 min. on each side. Transfer chicken to plate, set aside. In same skillet heat margarine until bubbly and hot; add veggies and garlic, sauté, stirring frequently, until onions are translucent, 4-5 min. Add sherry and bring to boil; stir in water, mustard, lemon juice and broth mix. Add potatoes and chicken to skillet and return mixture to a boil. Reduce heat, cover and let simmer until chicken is tender and, when pierced with a fork, juices run clear, 15-20 min.

This recipe makes 2 servings, each serving contains 8 points.

 

[tiggerlover]

Jumbo Shrimp with Asparagus

1-1/2 lbs. asparagus, cut into 2-1/2” pieces
¼ cup margarine, divided
3 T. minced shallots or onion
1-1/2 lbs. jumbo shrimp, peeled and deveined
½ cup champagne or white wine
1 T. lemon juice
1-1/2 T. chopped fresh dill
¾ tsp. salt
¼ tsp. pepper
2 cups cooked white rice, optional

Bring large pot of salted water to a boil. Add asparagus; cook 4 minutes. Drain. In skillet melt 2 T. margarine over medium heat. Add shallots; cook until just softened, 2 minutes. Increase heat to medium-high. Add shrimp in batches; cook until pink and lightly browned, 3-4 minutes per side. With slotted spoon remove shrimp; keep warm. Increase heat to high. Add champagne or wine. Bring to a boil, scraping up any browned bits from bottom of pan. Cook until liquid is reduced by half, about 3 minutes. Whisk in remaining margarine until just combined. Stir in lemon juice. Add shrimp and asparagus; cook 1 minute. Remove from heat; stir in dill, salt and pepper. Serve over ½ cup of white rice if desired.

Makes 4 servings, each serving contains 6-1/2 points, served with a 1/3 cup of white rice contains 9 points.

 

[nicolep91]

Sorry, I don't know the WW points for this, just the calorie/fat content!

SOUTH-OF-THE-BORDER PIZZA

1 T. Cornmeal
1 Loaf (1 lb) Frozen Bread dough, thawed
½ Lb. Lean Ground Beef
1 Med. Onion, Chopped
1 Yellow Pepper, Chopped
1 Garlic Clove, Minced
1 Can (16 Oz.) Fat-Free Beans
1 C. Salsa
1 Can (4 Oz.) Chopped Green Chilies
1 to 2 t. Chili Powder
2 C. (8 Oz.) Shredded Reduced Fat Cheddar
2 Med. Tomatoes, Chopped
2 C. Shredded Lettuce

Coat two 12” pizza pans with nonstick cooking spray; sprinkle with cornmeal. Divide the bread dough in half; roll each portion into a 12” circle. Transfer to prepared pans. Build edges up slightly; prick dough thoroughly with a fork. Bake at 425° for 12 min. or until lightly browned. Meanwhile, in a skillet, cook the beef, onion, yellow pepper and garlic over medium heat until browned; drain. Stir in refried beans, salsa, chilies & chili powder; heat through. Spread over the crusts; sprinkle with cheese. Bake 6-7 minutes or until cheese is melted. Top with tomatoes and lettuce & serve immediately. 1/6th of pizza: 250 calories, 7 g. fat. (6 Servings)

 

[ohMom]

I have a word document with recipes I got from the WW Simple the Best cookbook if anyone wants, let me know and I"ll email it to you. I don't think I can attache a word document to a post, if I can tell me how!!

the recipes are:

Carrot cake
Fat Free chocolate cake
Gingerbread cake
Pineapple right side up cake
Chocolate Chocolate-chip "cakies" - they are really cookies
Brownie Pie

I haven't tried them yet - I just got them. But look forward to trying! I plan on baking, cutting into the right serving sizes and freezing some servings. Maybe, I'll share with the family

 

[cinmell]

Prep Time =20 min
Cook Time = 10 min
Level of Difficulty = Easy
Was 15 POINTS and Now=_6 POINTS
You can enjoy this Asian classic once again by sautéing – instead of deep-frying – it. Serve it over rice to sop up every drop of the sauce.
Ingredients

3/4 cup canned chicken broth, reduced-sodium
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked chicken breast, boneless and skinless, cut into 2-inch pieces
2 cup cooked white rice, kept hot
Instructions

1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4. Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
Chef Tips
We renovated General Tsao's Chicken by:

* Cooking the chicken in a small amount of oil, instead of deep-frying it.
* Eliminating the egg that would have been used in batter-fried chicken.
* Using reduced-sodium chicken broth and soy sauce.
POINTS

Serves _4
POINTS per serving _6

 

[cinmell]

2pt pizza
servings = 1
estimated POINTS per serving = 2_
Ingredients

1 small pita pocket (1pt)
1/4 cup Prince Pizza sauce (0pt)
1 slice Kraft 2% mozzarella cheese (1pt)
Garlic powder
Onion powder
Oregano
Pepper
Instructions
Split the pita in half and toast it until it is crisp. Add sauce to both sides. Sprinkle with spices. Break the cheese into small peices and put it on the pitas. Toast in toaster oven until cheese melts.
This can be a 2 point snack or double it and add a salad with FF dressing for a 4pt lunch.

 

[Jiminy102]

WE HAVE A STICKY!!!!!!!!!!!!!!!! WOOOOOOOOOOHOOOOOOOOO!!!!!!!!!!!!!

 

[Kelsie]

 

[kamgen]

This is one of our favorites! Made it for a dinner party (with non-WW folks) and everyone loved it!

Chili Lime Chicken

1 TBS Vegetable Oil
2 TBS. Flour
1 TSP. Chili Powder (can use 1/2 tsp for less spicy flavor)
1/4 TSP Salt
4 Chicken breasts (boneless/skinless) 3oz each
1/2 cup fat free low sodium chicken broth
2TBS Fresh Lime Juice
2 TBS minced Cilantro (optional)

In a large nonstick skillet, heat the oil. In a large ziplock bag, mix the flour, chili powder, and salt. Add chicken and shake until well coated. Transfer the chicken to the skillet, shaking off any excess flour; saute until cooked through, about 3 mins. on each side. Pour broth and lime juice over the chicken; heat to serving temperature, about one minute is what I recommend. Transfer chicken to plates. Spoon the pan juices over chicken and sprinkle with cilantro.

SERVINGS: 4

WW Points: 3 per serving

Kamy