Weight Watchers Recipes

[becka]

I got a WW cookbook that looks like it has some great (and tasty) new recipes and I thought I would share a few of the ones I thought looked the most interesting with my fellow WW-ers. If anyone tries these make sure you post your review.

Low Fat Spinach Dip
(makes 4 servings)

1/2 cup nonfat sour cream
1/2 cut part-skim ricotta cheese
2 teaspoons fresh lemon juice
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
Half 10 oz. package frozen chopped spinach, thawed and squeezed dry
1/2 cup water chestnuts
4 scallions, thinly sliced

In a blender or food processor, puree the sour cream, cheese, lemon juice, garlic, salt and pepper. Transfer to a medium bowl.

Stir in the spinach, water chesnuts and scallions. Refrigerate, covered, until the flavors are blended, at least 1 hour.



Points per Serving: 2
Calories: 83
Fat: 2
Fiber: 1

 

[becka]

Asian Meatballs
(makes 8 servings)

10 oz. ground skinless turkey breast
1/2 green bell pepper, seeded and minced
4 scallions, thinly sliced
1/3 cup fine dried bread crumbs
2 tablespoons minced water chestnuts
1 egg white
1 tablespoon reduced-sodium soy sauce
1/4 cup sweet and sour sauce
1/2 cup unsweetened applesauce

Preheat the over to 375. Spray a nonstick jelly-roll pan with nonstick cooking spray.

In a medium bowl, lightly combine the turkey, pepper, scallions, bread crumbs, water chestnuts, egg white and soy sauce. Shape into 32 equal meatballs, about 1" each; place on the pan. Back until cooked through and browned, about 15 minutes.

Meanwhile, in a 2-quart microwavable dish, combine the sweet and sour sauce and applesauce, microwave on high until hot and bubbling, 2 minutes. Stir in the meatballs.

Points per Serving: 2
Calories: 82
Fat: 1
Fiber: 1

A serving suggestion is to serve the meatballs over rice.

 

[becka]

French Onion Soup
(makes 2 servings)

1 teaspoon unsalted stick margarine
1 onion, chopped
1 1/2 cups low-sodium beef broth
2 ounces French bread, cut into two slices and toasted
1/3 cup shredded part-skim mozzarella cheese

Preheat the broiler. In a medium saucepan, melt the margarine. Add the onion and cook, stirring as needed, until softened, about 5 minutes. Add the broth; bring to a boil. Reduce the heat and simmer, uncovered, until the onion is very tender, about 3 minutes.

Place one slice of the toast in each of two flameproof soup bowls; pour the soup over the toast. Sprinkle each with the cheese and broil until the cheese is melted and lightly browned, about 1 minute. Serve at once.

Points per serving: 4
Calories: 180
Fat: 3
Fiber 1

 

[becka]

Twice Baked Garlic Potatoes
(makes 8 servings)

4 large baking potatoes, scrubbed
1 garlic bulb
1/2 cup low-sodium chicken broth
1/2 cup nonfat sour cream
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
paprika

Preheat the oven to 425.

Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic in foil and place alongside the potatoes. Bake until the potatoes are tender and the garlic is browned and softened, 50-60 minutes. Let the potatoes and garlic cool until comfortable to handle, about 15 minutes.

Halve the potatoes lengthwise; scoop the pulp into a large bowl, leaving the skins intact. Cut the garlic bulb in half, squeeze out the pulp and add to the potato. Add the broth, sour cream and pepper; stir and mash with a fork to the desire texture. Spoon the stuffing back into the potato skins; sprinkle with cheese and paprika.

Return the potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.


Points per serving: 3
Calories:153
Fat:1
Fiber:3

 

[becka]

Alfredo Pizza
(makes 8 servings)

1 cup skim milk
1 tablespoon all-purpose flour
1 onion, chopped
2 whole cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon black pepper
6 cups trimmed cleaned spinach
1/4 cup grated Parmesan cheese
1 pound refrigerated, ready-made pizza crust dough
3 large plum tomatoes, sliced
2 cups shredded, part-skim mozzarella cheese

Preheat the oven to 450. Spray a 15" pizza pan with nonstick cooking spray.

In a large nonstick saucepan, combine 2 tablespoons of the milk with the flour, stir until smooth. Stir in the remaining milk, the onion, cloves nutmeg and pepper. Cook over medium heat, stirring constantly, until the mixture boils and thickens, about 4 minutes. Remove from the heat; discard the cloves. Add the spinach and Parmesan cheese; stir until the spinach is moistened and slightly wilted.

Press the pizza dough into the bottom of the pan; pinch the edge to form a rim. Spread the spinach mixture evenly over the dough. Top with the tomatoes and the mozzarella cheese. Bake until the crust is browned and the cheese is golden, 12-15 minutes.

Points per serving:5
Calories:261
Fat:8
Fiber:2

 

[becka]

Oven Beef Stew
(makes 6 servings)

1 1/2 pounds lean round steak, cut into 1 1/2" cubes
6 small, all-purpose potatoes, scrubbed and quartered
3 carrots, sliced
2 celery stalks, sliced
2 onions, chopped
1 cup low-sodium mixed vegetable juice
1/2 cup low-sodium beef broth
1/2 cup red wine vinegar
2 tablespoons tapioca or brown rice
2 tablespoons Worcestershire sauce
1 tablespoon paprika
1/2 cup minced parsley

Preheat the oven to 325.

In a Dutch oven or flameproof casserole, combine the beef, potatoes, carrots, celery, onions, vegetable juice, broth, vinegar, tapioca, Worcestershire sauce and paprika. Bake, covered, until the beef and vegetables are tender, about 3 hours. Stir in the parsley and serve.

Points per serving:6
Calories:325
Fat:4
Fiber:5

 

[becka]

Chocolate Amaretto Cheesecake
(makes 12 servings)

Six 2 1/2" chocolate graham cracker squares, made into crumbs
2 1/3 cups part-skim ricotta cheese
4 ounces nonfat cream cheese
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 egg
3 tablespoons all-purpose flour
2 tablespoons Amaretto liqueur
1 teaspoon vanilla extract
2 tablespoons semisweet chocolate chips

Preheat the oven to 300. Spray an 8" springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan.

In a blender or food processor, puree the ricotta and cream cheeses, the sugar, cocoa, egg, flour, liqueur and vanilla; stir in the chocolate chips.

Pour the cheese mixture over the crumbs. Bake until a knife inserted in the center comes out clean, about 1 1/2 hours. Cool completely on a rack. Refrigerate, covered, until chilled, at least 3 hours.

Points per serving:2
Calories:99
Fat:2
Fiber:1

 

[anniet]

I love to have an egg on the weekends, but I was bored of eating a poached egg. I tried this this morning and it was yummy! It's easy to make one serving as well.


Zesty Egg Cups
2 teaspoons plain dried bread crumbs
2 thin slices tomato
2 large eggs
1/2 teaspoon cold unsalted butter, cut into small bits
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1.Preheat oven to 350.

2.Spray 2 (1/2cup) ramekins with nonstick spray;dust each with 1 teaspoon of the bread crumbs. Place a tomato slice in the bottom of each ramekin.

3. Carefully crack an egg into each ramekin and scatter half of the butter bits on top of each. Sprinkle with the salt and peper. Bake until the eggs are almost set 10-12minutes.

2 points each.

96cals/6gfat/2g.sat.fat/215mgchol./375mg.sod./3g.carb/0g.fiber/7g.protein/32mg.calcium.

 

[ohMom]

Tangy Lemonade Pie (Quick Cooking Mar/Apr '03)

1 package (.3 oz) sugar-free lemon jello
1 package (8 oz) reduced fat cream cheese, softened
1 3/4 tsp Crystal Light lemonade mix

1 reduced fat graham cracker crust (8")

6 TBSP reduced-fat Cool Whip

Prepare gelatin according to package directions. Refrigerate until almost set (I think it took around 3 hrs) Transfer to a blender or food processor, add the cream cheese and lemonade mix. Cover and process until smooth. Pour into crust - Refrigerate overnight.

Serve with Cool Whip.

Yield 6 servings
Nutritional info: 1/6 of pie with 1 TBSP cool whip

243 cal; 11 g fat; 26 g carbo; 0 fiber; 6 g protein
Diet exchanges: 2 fat; 1 fat-free milk; 1 fruit

I did the math cutting the pie into 8 servings = 4 WW pts. I think, please let me know if you get something different. Probably would be less if you used fat-free cream cheese and cool whip. Again, let me know if you do that what the difference is. Thanks

 

[Jiminy102]

OK this is a variation on the recipe my grandmother uses!!! It makes a bunch so it is great for company!!

2 small packages sugar free jello any flavor
3 cups light cool whip

Make jell-o using 1 1/1 cups boilinb water and 1 1/2 cups cold water. Let set about 1/3 of the way. WHip with mixer until frothy. Flod in the cool whip by hand until smooth looking and most of the hunks of cools whip are mixed in. Pour into mold and let set.

I got my Tupperware jell-o mold as well as an 8 ounce cool-whip container full. The whole recipe is 12 points. I have also added 2 cups fresh strawberries crushed up to strawberry jell- for and additional 2 points. My mold is I believe a 7 cup mold it may be 10 cup not sure. This turns out to be a very low point dessert 1-2 points for a cup. Makes a great dessert to take to picnics. I have also cut the recipe in half and made one package of jello-o in one flavor and filled half the mold aand let it set then made a different flavor and poured on top for a 2 layer dessert!!

 

[inky dinky doo]

Thanks, ohMom! Your lemonade pie looks yummy, and I can convert it to low carb by using regular cream cheese and either omitting the crust or making a crust with almond meal. Can't wait to try it!

Pat

235 days and counting . . . again!

 

[Debbie]

Does anyone have the recipe for Vegetarian Chili made with tomato juice and veggies? I don't have it anymore, so was wondering what the real recipe was. For now, I just throw everything in a pot add the chili powder and simmer to thicken the tomato juice. I use lots of chili, and I could eat the pot myself!

 

[ohMom]

Debbie

I found this recipe in Taste of Home magazine - I have never tried it, but I thought a Veggie Chili sounded yummy This recipe was a runner-up in their monthy contest - theme Chili


Vegetarian Chili

4 med zucchini, chopped
2 med onions, chopped
1 med green pepper, chopped
1 med red pepper, chopped
4 garlic cloves, minced
1/4 c. olive oil or canola oil
2 cans (28 oz ea) Italian stewed tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 c each minced fresh cilantro and parsley
2 TBSP chili powder
1 TBSP sugar
1 tsp salt
1 tsp ground cumin

In a Dutch oven, saute zucchini, onions, peppers, and garlic in oil until tender. Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to boil over medium heat. Reduce heat; cover and simmer 30 mins, stirring occasionally. 16 servings

One serving - 1 cup 2 WW pts (according to my math)
131 calories; 4 g Fat; 18 g carbo; 6 g fiber; 5 g protein

Diabetic exchanges: 1 starch, 1 vegetable, 1 fat

 

[anniet]

Originally posted by ohMom
Tangy Lemonade Pie (Quick Cooking Mar/Apr '03)...
...I did the math cutting the pie into 8 servings = 4 WW pts. I think, please let me know if you get something different. Probably would be less if you used fat-free cream cheese and cool whip. Again, let me know if you do that what the difference is. Thanks

ohMom I entered this into the recipe builder on Weightwatchers.com and you are right it is 4 points if cut into 8 slices and 6 points if cut into 6.

Becka thanks for posting that twice baked garlic potatoes recipe. They had that out when I first joined WW a few years ago and I loved those, but I lost the recipe! Now I can enjoy them again! Thank you!

 

[ohMom]

Here is a family recipe for French Dressing that is good - don't know the pt value though (hint, hint, you WW online members )

French Dressing

1 c sugar (we use Sweet-n-low equivalent)
1/2 tsp salt
3/4 tsp paprika
1/2 c vinegar
1/2 c + 2 TBSP ketchup
2 tsp lemon juice
2 small onions chopped (or to taste)
2 garlic cloves, crushed
1 c oil

Blend in Blender.

I usually use canola oil.

 

[Jiminy102]

Rhubarb Bars ( from Weight Watchers )

Ingredients

3 cup rhubarb, cut into 1-inch pieces
1 1/2 cup Splenda No Calorie Sweetener
2 Tbsp cornstarch
1/4 cup water
1 tsp vanilla extract
1 1/2 cup uncooked old fashioned oats
1 1/2 cup cake flour
1/2 cup packed brown sugar
1 tsp baking soda
1/2 cup unsweetened applesauce

Instructions
Preheat oven to 350°F.
Mix rhubarb, Splenda, cornstarch, water and extract together in a saucepan; cook until thick. Set aside.
Mix remaining ingredients together in a medium bowl until crumbly.
Press 2/3 of crust mixture into a 13 X 9-inch nonstick baking pan. Pour rhubarb mixture on top. Sprinkle with remaining 1/3 of crumb mixture. Bake for 30 to 35 minutes, until browned. Let cool and cut into 16 pieces.


POINTS

Serves | 16
POINTS per serving | 2

 

[Jiminy102]

Philly Cheese Steak ( from Weight Watchers )

Ingredients

1 serving olive oil cooking spray (5 one second sprays)
1 medium onion(s), thinly sliced
1 Tbsp sugar
1 pound lean flank steak, cut into 8 thin slices
2 tsp Worcestershire sauce
1/4 tsp table salt
1/4 tsp black pepper
4 medium mixed-grain hamburger roll(s)
1/2 cup low-fat shredded cheddar cheese

Instructions

Preheat oven to 350°F.
Coat a large, nonstick skillet with cooking spray and set over medium-high heat. When pan is hot, add onion and sugar and sauté until onions are tender and golden brown, about 10 minutes. Remove onion from pan; set aside.
Add steak to skillet and sauté until browned and cooked through, about 1 to 2 minutes per side. Add Worcestershire sauce, salt and pepper and cook until liquid is absorbed.
Slice rolls in half. Divide steak evenly between rolls and top with onion and grated cheese. Wrap in foil, transfer to oven and bake until cheese melts, about 10 minutes.

POINTS

Serves | 4
POINTS per serving | 7

 

[Jiminy102]

community recipe: Desserts
2 pt grasshoper bars
From the kitchen of SWEETIEPIE7979

servings | 9
estimated POINTS per serving | 2
course | Desserts

Ingredients

-8 oz tub of fat free cool whip
-9 chocolate grahm crackers (crushed)
-2 teaspoons peppermint extract
-0 calorie non-stick cooking spray.

Instructions


After crushing the 9 chocolate crackers in 1 bowl, mix 3/4 of the whip cream w/ the cookies. Add the peppermint extract and blend until it is a well-mixed. Spread into an 8 by 8 inch glass cooking pan (well-coated with the non-stick spray) and add remaining whipped topping on top. Freeze for 1 hour or until hard, and cut into three rows of three. Each bar is about 2 points.

Special Notes


These are an easy snack or dessert for chocolate lovers. They remind me of the mint girl scout cookies. Enjoy.


From
Weight Watchers

 

[Betsyt82]

Gosh love all of the recipes................now who is going to come over and make them for me . I am in the I don't feel like cooking mode.........get this way sometimes....So I am grilling alot more to help with the cooking blues. I cannot wait for the fresh garden veggies!!!

 

[Disneyaholic]

Here's another chili recipe. 1 cup serving = 1 point

One Point Hearty Chili

10 oz. extra-lean ground turkey breast
1 medium onion, diced
2 (28-oz) cans diced tomatoes
2 medium zucchini, diced
2 medium yellow squash, diced
1 (15 oz.) can black beans, rinsed and drained
2 (15 oz.) cans fat-free reduced-sodium beef broth*
4 celery stalks, diced
2 green bellpeppers, diced
1 (1-1/4 oz.) pkg. dry chili seasoning

1. Spray large non-stick skillet with non-stick spray and set over medium-high heat. Add the turkey and onion and saute until browned, about 5 minutes.
2. Transfer the browned turkey and onion mixture to a large soup pot and add all the tomatoes, zucchini, squash, beans, broth, celery, bell peppers, and chili seasoning. Bring to a simmer over medium heat. Continue to simmer until the vegetables are tender, about 30 minutes.


Thanks to my friend Holly for this recipe and for the idea of freezing this in small containers (2 cups of chili each). With 7 fat-free saltines, you can have a very filling lunch for 3 points!

* I make it with just one can on broth for a thicker chili.