Weight Watchers Recipes

[AlreadyexcitedGrammy]

6 oz chicken
Vegetable broth or water
2 tablespoons light mayonnaise
2 tablespoons yogurt
1 cup grapes
1 cup chopped granny smith apples (2 blocks carbohydrate)
2 cups sliced red peppers
2 cups celery

Nutmeg
Cinnamon
Pepper
Curry powder
Cumin
Turmeric

Cook chicken in vegetable broth or water with a little bit of curry powder, cumin and turmeric over medium heat until done.

Add into a big bowl with, grapes, apples, celery and red peppers. Add mayonnaise, yogurt, nutmeg, pepper and cinnamon. Combine and eat.

You can also make this with cheese if you want it to be vegetarian.

DH is a zone dieter but we make this and I figured it WW - 6 pts for half the recipe. I don't use peppers and we use whatever type apple in the house. Just made it with turkey very good and I use can chicken (white meat chunk) most of the time, so then it is quick and easy.

 

[ohMom]

Browsing I found this. I plan to try this soon:



Eggless eggnog (2 points per cup)
--------------------------------------------------------------------------------
1 package vanilla diet pudding
6 cups milk
1 T rum flavoring
1/2 t nutmeg

Blend together and chill.

(This is delicious. Tastes almost like the real thing without all the points.)

 

[CathyCanada]

All of these sound yummy!!

Here is a favourite of mine, given to us by our WW leader.

Low Fat Brownie Muffins

3 cups All Bran Cereal
3 cups water
3 tsp. baking powder
1 box Betty Crocker Low Fat Brownie Mix

Soak cereal (I use the Kellogg's brand) with water and add baking powder and brownie mix.

Stir and pour into 24 muffin cups. Bake at 350º for 20-25 minutes.

ONE POINT PER MUFFIN!!!!

I find if I leave the lid of the storage container loose, they seem to get a little fudgier. These really do the trick when you chocolate.

Enjoy!

 

[Jiminy102]

This looked really goord!!!! From Weight watchers

Layered mexican Chicken

Ingredients

1 serving olive oil cooking spray (5 one second sprays)
2 pound uncooked chicken breast, boneless and skinless
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot

Instructions

Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.


Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.


Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.


Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
Learn more about our Cook Once, Eat All Week Series.

POINTS

Serves | 12
POINTS per serving | 6

 

[Jiminy102]

From Weight Watchers

tri-color pesto rotini

Ingredients

2 pound uncooked multi-colored rotini
2 medium carrot(s), diced
1 medium green pepper, diced
1 medium sweet red pepper(s), diced
1/4 cup sun-dried tomatoes, with oil, diced
1/2 cup store-bought pesto sauce, made with basil
1/4 cup canned chicken broth, reduced sodium or water
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions

Cook pasta according to package directions; drain and transfer to a large bowl.
Add carrots, bell peppers and tomatoes.
In a small bowl, whisk together pesto and broth. Add mixture to pasta and stir to coat; season to taste with salt and pepper. Serve warm or at room temperature. Yields about 1 1/3 cups per serving. (Note: This dish will last up to 1 week in the refrigerator. You may substitute 2 pounds of couscous for the pasta, if desired. Cook the couscous as directed and follow from step 2.)

Learn more about our Cook Once, Eat All Week Series.

POINTS

Serves | 12
POINTS per serving | 7

 

[Jiminy102]

From Weight Watchers

green beans with caramelized onions and dill

Ingredients

1 Tbsp olive oil
1 Tbsp sugar
16 oz frozen pearl onions
16 oz frozen cut green beans, or whole green beans
2 Tbsp dill, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper

Instructions

Heat oil and sugar together in a large skillet over medium-high heat. Add onions and sauté until tender and golden brown, stirring frequently, about 10 minutes.

Add green beans and cook until crisp-tender, stirring frequently, about 3 minutes.

Remove from heat and stir in dill, salt and pepper. Yields about 1/2 cup per serving. (Note: This dish will keep well in the refrigerator for up to 3 days.)

POINTS

Serves | 8
POINTS per serving | 1

 

[becka]

That mexican chicken sounds sooooo good. I will have to make that one although I wonder how it will be without the beans (I wonder if that lowers the points?). DH is allergic to them and I don't like making things that he cannot eat. Without the beans it almost sounds like a giant chicken quesadilla!

 

[Jiminy102]

From Weight Watchers

vegetable-peanut stir-fry

Ingredients

2 tsp peanut oil
2 cup onion(s), chopped (about 1 large onion)
2 cup raw bok choy, chopped
2 cup carrot(s), chopped (about 2 medium carrots)
1 medium green pepper, chopped
1 medium sweet red pepper(s), chopped
8 oz mushroom(s), thinly sliced
2 cup broccoli, florets
2 cup asparagus, cut into 2-inch peices (about 1/2 pound asparagus)
1/4 cup low-sodium soy sauce
2 tsp cornstarch
1/4 cup canned chicken broth, reduced-sodium
8 Tbsp peanuts, dry roasted
4 cup cooked brown rice, kept hot

Instructions



Heat oil in a wok or large skillet over high heat. Add onion, bok choy, carrots, peppers, mushrooms, broccoli and asparagus. Cook 5 minutes, stirring frequently.


Add soy sauce and cook 2 minutes more, until vegetables are crisp-tender.

Whisk cornstarch into broth and add to pan. Simmer until sauce thickens, about 1 minute.

Spoon stir-fry onto rice on individual plates and top each serving with peanuts. Yields about 1 1/2 cups of vegetables, 1 tablespoon of peanuts and 1/2 cup of rice per serving. (Note: This dish will last in the refrigerator for up to 3 days. You may add additional protein by stir-frying skinless, boneless chicken, peeled shrimp and/or firm, cubed tofu with the vegetables.)

Learn more about our Cook Once, Eat All Week Series.

POINTS

Serves | 8
POINTS per serving | 5

 

[jimmytammy]

Jiminy102-Thanks for the great sounding recipes. I am always up for something new to try, especially when the points, etc. has already been figured. Can't wait to try them.

 

[Jiminy102]

The best part of these are they came from the Weight Watchers web site and were done by wieght watchers so they should even be acurate!!!

 

[TigH]

Mmmm-mmmm good! I made those philly cheesesteak sandwiches tonight. OH MY!!! THEY WERE SO GOOD!!! DH said the only thing that could have made them better would be a little bit of mayo, but he still enjoyed his w/o the mayo. I had mine w/o the bun (trying to do no carbs after 4) so I cooked up some spinach and mixed the meat and a little of the cheese and the onions up with the cooked spinach and it was very tasty! I LOVE THIS RECIPE THREAD!!!

 

[Jiminy102]

From Weight watchers



rhubarb upside-down cake

Ingredients

2 Tbsp unsalted butter
3/4 cup unpacked light brown sugar
1 1/3 cup rhubarb, cut into 1/2-inch peices
18 1/4 oz unprepared yellow cake mix
2 tsp orange zest
1 Tbsp ground ginger
1/2 tsp ground cinnamon
1/2 cup orange juice, freshly squeezed
1/2 cup Land O' Lakes Fat-free Gourmet Half & Half, or similar product
1/3 cup vegetable oil
3/4 cup fat-free egg substitute
2 Tbsp powdered sugar

Instructions

Preheat oven to 350°F.

Place butter in a 13 X 9-inch nonstick baking pan and put in oven to melt. Remove from oven and sprinkle brown sugar evenly over melted butter; spread rhubarb evenly over sugar. (Note: If using frozen rhubarb, do not defrost.)


In a large bowl, whisk together cake mix, zest, ginger and cinnamon; add juice, half-and-half, oil and egg substitute. Beat on low for 30 seconds. Increase mixer to medium and beat for 2 minutes more. (Note: If you do not get 1/2 cup of orange juice from your orange, make up the remainder with half-and-half.)


Pour batter over rhubarb and carefully smooth out the top. Bake until a toothpick inserted in center comes out clean, about 1 hour.


Loosen cake sides by running a knife around the edges. Turn upside down onto a cooling rack set over a sheet pan to catch any drippings. Cool to room temperature, sprinkle with powered sugar and slice into 18 pieces


POINTS

Serves | 18
POINTS per serving | 5

 

[TigH]

The mexican chicken layered casserole thingy is GREAT! I made it on Monday and froze most of it in separate containers (DH is taking it for lunch). He called yesterday after lunch to let me know how much he liked it!!! Becka, I did use the beans, but maybe you could substitute canned corn (just compare the nutrtion labels for the black beans with corn and see if it's similar enough to use).

I am so thankful for this recipe thread. It's helped me out of a food rut.

BTW - for the Philly Cheese Steak, I ended up with more than the 8 strips of steak from the 1 pound cut. I think it depends on the thickness of the cut and how you cut the strips. I used it all when I made the recipe, but instead of using 2 strips per sandwich we used 4 (since I was able to cut twice as much from the same measurement of steak). We really liked this recipe too!!!

 

[Jiminy102]

From Weight watchers


pork salsa rice

Ingredients

1 pound pork loin, lean and fat
1 1/4 oz Williams Taco Seasoning, or similar prodcut
16 oz salsa, hot
8 oz Smucker's Low-Sugar Apricot Preserves, or similar product
4 cup cooked white rice

Instructions



Cut meat into small cubes and brown in non-stick skillet, about 10 minutes.


Add taco seasoning mix, salsa and preserves. Simmer about 5 minutes. Mix in cooked rice and heat through. Yields about 1 1/3 cups per serving.


Note: This Golden Spoon Awards honoree was selected by our staff from the Community Recipe Swap. Its POINTS® values have been verified, but the recipe has not been tested by our kitchen. To see other Golden Spoon Awards honorees and learn how to submit your recipes for consideration, click here!


POINTS

Serves | 6
POINTS per serving | 8

 

[Jiminy102]

From weight watchers

cheesy breakfast quesadillas


Ingredients

1 serving cooking spray (5 one-second sprays)
8 oz fat-free egg substitute
4 slice Louis Rich Turkey Bacon, or similar product
4 large burrito-size wheat flour tortilla(s)
1/4 cup low-fat shredded cheddar cheese
1/2 cup salsa
2 Tbsp cilantro, fresh, chopped

Instructions

Coat a large skillet with cooking spray and heat over medium-high heat until a drop of water drizzled on pan sizzles. Add egg substitute and reduce heat to low; scramble eggs for about 3 minutes. Set aside. Microwave bacon according to package directions; crumble and set aside.

Coat another large skillet with cooking spray. Over medium-high heat, add one tortilla and cook about 2 minutes; flip tortilla. Place 1/4 of scrambled egg mixture, 1/4 of bacon, and 1 tablespoon of cheese in middle of tortilla. Fold in half and cook 1 more minute. Repeat with remaining ingredients.

To serve, top each quesadilla with 2 tablespoons of salsa and 1/2 tablespoon of cilantro.

POINTS

Serves | 4
POINTS per serving | 4

 

[Jiminy102]

From weight watchers

asian beef salad

Ingredients

3 medium garlic clove(s), minced
1/4 cup rice-wine vinegar
1/4 cup low-sodium soy sauce
1 1/2 Tbsp peanut oil
1 Tbsp hoisin sauce
1 pound lean sirloin beef
8 cup mixed greens
1 cup canned unsweetened mandarin orange(s), drained
1/3 cup packaged chow mein noodles

Instructions

Combine garlic, vinegar, soy sauce, oil and hoisin sauce in a large bowl; add steak. Allow to marinate in the refrigerator for 2 to 4 hours or overnight. Remove steak to plate; reserve marinade.

Preheat grill or broiler. Grill or broil steak for 8 minutes on each side for medium or longer until desired doneness. Remove and slice steak into thin strips. Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute more, stirring occasionally.

To serve, place 2 cups greens on each of 4 plates. Top each with about 3 ounces of steak, 1/4 cup of oranges and 1 heaping tablespoon of noodles; drizzle each with about 1 1/2 tablespoons of cooked and cooled marinade.

POINTS

Serves | 4
POINTS per serving | 6

 

[ohMom]

20 jumbo pasta shells
1/2 lb ground turkey
1 med. onion chopped
1 clove garlic minced
1 c shredded mozzerella cheese
1 c. part skim ricotta cheese
1/4 egg beaters
1 jar spaghetti sauce

Cook pasta shells according to package directions. Cool. Brown ground turkey with onions and garlic, drain. Add cheeses and egg beaters to meat and combine.

In casserole dish, spread 1/4 spaghetti sauce. Place shells in pan and stuff with meat mixture. Pour remaining sauce on top. Bake at 400 degrees for 20 mins.

I used Hunt's Mushroom Sauce, 1/2 cup servings = 50 cal, 1 g fat, 3 g fiber when figuring out the points.

Each shell was 2 pts. I also froze (didn't bake) individual servings for future lunches.

 

[KathyTX]

(2 pts per serving -4 servings, about 1 cup ea)

1-pound new potatoes
1 tsp olive oil
2 tbsp lemon juice
1 tbsp dill

* Wash potatoes and cut them in half.
* Add 1 inch of water to a steamer saucepan.
* Place potatoes in the basket.
* Cover the saucepan, bring the water to a boil and steam the potatoes until they are tender (about 15 minutes)
* Mix together the oil, lemon juice and the dill.
* Toss the potatoes gently with the above mixture

 

[KathyTX]

1 pt per serving – makes 4 servings (about ¾ cup each)

1 pound mixed vegetables (broccoli, carrots, cauliflower etc.)
½ cup grated Parmesan cheese
1 tbsp Italian seasoning

* Add 1 inch of water to a steamer saucepan.
* Place veggies in the basket
* Cover the steamer and bring the water to a boil.
* Steam until the veggies are tender (about 12 minutes)
* Toss steamed vegetables with the parmesan cheese and Italian seasoning

 

[KathyTX]

0 points!!!

1 cup sliced yellow squash
1 cup sliced zucchini
1 cup cauliflower
1 cup broccoli florets
1 cup thinly sliced carrots
1 medium onion (thinly sliced)

2/3 cup fat-free Italian Dressing
½ tsp dried basil
¼ tsp salt & pepper

* Combine the first 6 ingredients
* Combine the dressing, basil, salt and pepper – stir well
* Pour the dressing mixture over the veggies – toss gently
* Divide the vegetable mixture amongst 6 large squares of heavy-duty foil. Wrap securely.
* Place the packets on a grill rack – cook 4 minutes or until crisp and tender. OR in the oven at 450° for 15 minutes.

(from Quick and Easy WW Cookbook)