Weight Watchers Recipes

[ohMom]

Linda - the WHOLE PIE is only 4 pts total!! wowser! i may make that today!!

Here's a red potato salad recipe I got from Light and Tasty mag. I made this and took to a cookout and it was a hit! Someone who said they normally don't like potato salad liked it and someone who said they dont' like bleu cheese liked it! I didn't pay much attention to the bleu cheese brand as I like it all, but maybe some are milder than others too.

True Blue Potato Salad

2 1/2 pounds small red potatoes, cooked and cubed
3/4 cup chopped green onions (I used vidalia instead)
3/4 cup chopped celery
3/4 cup fat free sour cream
1/2 cup reduced-fat Mayo (Hellman's Just 2 Good)
2 TBSP minced fresh parsley (optional)
1 TBSP cider vinegar
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1/2 cup (2 oz) crumbled bleu cheese

In a large bowl toss the potatoes, onions and celery. In a small bowl combine the sour cream, mayo, parsley, vinegar, salt, pepper, and celery seed. Pour over potato mixture; toss to coat. Sprinkle with bleu cheese, cover and refrigerate for several hours or overnight. Yield: 8 servings

1 cup serving - 175 calories, 4 g fat, 3 g fiber, 7 g protein - 3 pts

 

[SlightlyGoofy]

OhMom, the potato salad sounds great. I would make mine with cauliflower though to keep the points and carbs down. I make a fake mashed taters with cauliflower as well and cannot tell the diff anymore. Hope you like the strawberry pie as much as I do. It tastes almost like the real thing. Have heard of people making a peach pie with peaches and peach jello as well but have not attempted that one myself.

If you are interested send me a PM with your email addy and I will send you my file of personal favorites. It is a bit sparse as I only enjoy the very easy and quick recipes that are low in points. Very picky I. LOL

SG/Linda

 

[Jiminy102]

I found a great new meal idea!!!! I either have it for breakfast or bruch!! Today It is 12:45 and I am eating it!!! I take a wheat pita and stuff it with
1/2 cup egg beaters
cheese
mushrooms
onion
light sausage

I used light maple brown and serve sausage and 2% cheese!!! I sauteed the onions and mushrooms then added the sausage that I had cubed up. Then the egg beatersa nd cheese!! Cook it all until done and stuff the pita. WHole pita and all the filling 9 points. Not bad since this will hold me unitil dinner!!!!

 

[SlightlyGoofy]

Hi Jiminy

With a bit of tweaking and forgoing the pita bread this recipe would work for my low cab version of WW. Thank you for the good idea. It is hard to come up with something new to beat the boredom.

SG/Linda

 

[Disneyaholic]

Grilled Green Shrimp
From WW "Take 5" cookbook

This is an awesome recipe. Even DH, who is not crazy about most WW recipes, says this is one of his favorite new dinners! We serve the shrimp with a small serving of Uncle Ben's Long Grain & Wild Rice and some grilled veggies.


1/3 cup chopped parsely
1/3 cup chopped fresh basil
2 cloves garlic, minced
4 teaspoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1-1/2 pounds large shrimp, peeled & deveined


* To prepare marinade, combine parsley, basil, garlic, oil, salt, and pepper in a zip-close plastic bag; add the shrimp. Suqeeze out the air and seal the bag; turn to coat the shrimp. Refrigerate, turning the bag occasionally, 1 hour or overnight.

* Spray a non-stick ridge grill pan with nonstick spray and set over medium-high heat. Working in batches, if necessary, grill the shrimp until they are just opaque in the center and lightly browned on the outside, 2-3 minutes on each side. (I usually soak some wooden skewers and "thread" about 6 shrimp on each skewer, then grill them out on the gas grill.)

Per Serving (about 9 shrimp): 125 calories, 3 g fat, 1 g saturated fat, 202 mg cholesterol, 451 mg. sodium, 1 g carbohydrate, 22 g protein, 48 mg calcium. 3 points

 

[SlightlyGoofy]

Hi there Disney

I love shrimp. This recipe looks like a winner and easy enough for me t o do also! LOL

I use La Choy Shrimp Chow Mein and add extra shrimp to it. It is not many points either.

Also like Zatarain Red Beans and Rice with shrimp for a fake Jambalaya.

Slightly Goofy/Linda

 

[Jiminy102]

Melted Marshmellow Brownies

servings | 24
estimated POINTS per serving | 2
course | Desserts

Ingredients

1 box devils food cake mix (36pts)
1 and 3/4 cup fat free yogurt(not light) 7 pts
10 big marshmallows, chopped (5 pts) total 48 pts

Instructions


mix all ingridients well, the marshamllows will melt but they make the batter so fudgy!


weight watchers

 

[Jiminy102]

apple pie

4 POINTS
Servings | 8
Preparation Time | 25 min
Cooking Time | 50 min
Level of Difficulty | Easy

Ingredients

1 cup all-purpose flour
2 tsp sugar
3 tbsp reduced-calorie margarine, chilled and cut up
2 tbsp water, or more if necessary
4 medium apple(s), McIntosh, peeled and thinly sliced
1/4 cup sugar
1 tbsp cornstarch
1/2 tsp ground cinnamon
1/3 cup uncooked old-fashioned oats
5 tbsp all-purpose flour
2 tbsp sugar
2 tbsp reduced-calorie margarine, melted


Instructions


Preheat oven to 400ºF.


To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.


To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.


To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.


Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.




weight watchers

 

[Jiminy102]

peach cobbler


3 POINTS
Servings | 8
Preparation Time | 18 min
Cooking Time | 26 min
Level of Difficulty | Easy

Ingredients

6 medium peach(es), sliced
6 1/3 tbsp sugar
1 tbsp cornstarch
1 tsp fresh lemon juice
1/2 tsp ground cinnamon
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp table salt
3 tbsp reduced-calorie margarine
1/2 cup fat-free skim milk


Instructions


Preheat oven to 375ºF.


In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil. Cook until mixture thickens, about 1 minute. Remove from heat and transfer mixture to an 8-inch square baking pan.


To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk and stir until flour mixture is evenly moistened.


Drop 8 tablespoons of topping mixture onto peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.



weight watchers

 

[Jiminy102]

shrimp pad thai

7 POINTS
Servings | 6
Preparation Time | 25 min
Cooking Time | 18 min
Level of Difficulty | Moderate

Ingredients

12 oz dry somen noodles
1 1/2 cup canned chicken broth, reduced-sodium
1 large egg(s)
2 tbsp low-sodium soy sauce
2 tbsp reduced-fat peanut butter
1 tsp asian hot sauce, or more to taste
2 tsp dark sesame oil
1 pound shrimp, medium-sized, peeled and deveined
1 medium sweet red pepper(s), diced
1 tbsp ginger root, fresh, minced
1 medium garlic clove(s), minced
1/4 tsp table salt
1/4 tsp black pepper
4 tbsp scallion(s), chopped
1 tbsp peanuts, finely chopped


Instructions


Cook noodles according to package directions without added salt or fat. Drain, transfer to a large bowl and cover with foil to keep warm. (Note: You can substitute vermicelli noodles for the somen noodles, if desired.)


Meanwhile, in a medium bowl, whisk together broth, egg, soy sauce, peanut butter and hot sauce; set aside until ready to use.


Heat oil in a large non-stick skillet over medium-high heat. Add shrimp, red pepper, ginger, and garlic and sauté until shrimp just begin to turn pink, about 3 minutes (they won’t be fully cooked yet).


Season shrimp mixture with salt and black pepper. Add chicken broth mixture and bring to a simmer. Cook until shrimp are bright pink and cooked through (mixture will be lumpy from the cooked egg), stirring constantly with a wooden spoon, about 2 to 3 minutes.


Stir shrimp mixture into noodles and mix well. Transfer noodle mixture to individual plates and top each serving with 1 tablespoon of scallions and 1/4 tablespoon of peanuts. Yields about 1 cup per serving.



weight watchers

 

[SlightlyGoofy]

Hi Jiminy

Thanks for posting such delicious sounding recipes. I was especially taken with the Chocolate Marshmallow cake one. I see a lot of the same recipes over and over again or they are just too darned complicated. This looks like one I could do and would be good for company also.

SG/Linda

 

[ohMom]

Veggie Quesadillas

2 cup small broccoli florets
1 1/2 cups fat-free milk
1/4 + 2 TBSP flour
1/2 cup thawed frozen corn
1/4 red bell pepper, seeded and chopped
1/4 c. coarsely chopped green chiles
1/8 tsp cayenne pepper
1/2 tsp salt
1/4 cup cilantro
4 6" flour tortillas (we used spinach tortillas)

In a large pot of boiling water, cook the broccoli 2 mins; drain (i did in the microwave)

Preheat over to 425; spray a baking sheet with nonstick cooking spray

In a small nonstick saucepan over med heat, whisk the milk and flour; cook, stirring frequently 4-5 mins. Stir in the corn, pepper, chiles, salt and cayenne; remove from the heat and stir in the broccoli and cilantro.

Spoon the veggie mixture over the bottom half of a tortilla, leaving a1/2" border; fold the top half over the veggies. Place the quesadillas on a baking sheet; bake until hot and bubbling, about 8 mins. serve at once.

4 servings per serving: 184 calories, 2 g fat, 4 g fiber, 9 g protein - 3 pts

note - we didn't add the red pepper or chiles though i'm sure they'd be good

SOUTHWESTERN CHICKEN STEW

10 ounces (one 16-ounce can) pinto beans, rinsed and drained
2 cups diced cooked chicken breast
1 1/2 cups frozen whole-kernel corn, thawed
2 cups (one 16-ounce can) Healthy Request Chicken Broth
1 1/2 cups chunky salsa (mild, medium or hot)
1 1/2 teaspoons chili seasoning
1 teaspoon tried parsley flakes

Spray a slow cooker container with butter-flavored cooking spray. In prepared container combine pinto beans, chicken and corn. Add chicken broth and salsa. Mix well to combine. Stir in chili seasoning and parsley flakes. Cover and cook on Low for 6-8 hours. Mix well before serving.

Hint: Thaw corn by placing in a colander and rinsing with hot water for a minute

Serving Size: 1 full cup
3 points per cup
(182 calories, 2 grams fat, 4 grams fiber)

I doubled this and used one can kidney beans and one can black beans and it was fine - FYI

 

[SlightlyGoofy]

OhMom, the chili recipe sounds great. I have one of my own that I sort of made up. I pick tomatoes, onions and green peppers from my garden and dice them up fairly small. I add veggie crumbles to it and season and it makes a very low point veggie chili that tastes just like the 'real' stuff. The crumbles give it the mouth feel of chili and it is only about 2 points for a whole bowlful. It is making me hungry thinking about it. LOL

SG/Linda

 

[nativetxn]

I'm locking this thread because we are going to be posting recipes to our new <b>EATING HEALTHY BOARD</b>, now.

You can still read and edit your own posts here but no new posts can be made.

Katholyn