Weight Watchers Recipes

These salmon cakes have a great classic Southern taste.
They’re nice and crispy, and will probably become a favorite of yours even if you don’t like salmon that much.

Weight Watchers Salmon Cakes recipe
Makes 6 servings

Ingredients
1 (15 ounce) can cooked pink salmon (bones removed)
1/2 medium onion, chopped fine
1/2 green bell pepper, chopped fine
1 egg, beaten
2 dashes hot sauce
salt and pepper
1/4 cup fine plain breadcrumbs
2 teaspoons dried parsley
1 teaspoon garlic powder
1/4 cup flour
1/4 cup yellow cornmeal
oil, for pan frying

Preparation
1. Mix the first 9 ingredients well.
2. Pat into flat cakes.
3. Mix the flour and cornmeal together and coat the cakes one at a time (as you need them for frying).
4. Heat about 1/2 inch of oil in a pan and fry cakes until golden brown on both sides. Remove and drain. Repeat until all cakes are made.
5. As you remove them from the oil, sprinkle with salt and pepper–and if you want a bite to it, a little cayenne on it.

WW POINTS per serving: 3
Nutritional information per serving: 157 calories, 3.8g fat, 1.1g fiber

These strawberry trifles make your mouth water just by looking at them. When you actually eat them, you’ll feel in heaven!
Seriously, this is one of my favorite desserts in the whole world!

Weight Watchers Strawberry Trifle recipe
Makes 6 servings

Ingredients
1 angel food cake
2 pints fresh strawberries
1 large navel orange
6 tablespoons Splenda sugar substitute
1/8 teaspoon almond extract
2 teaspoons vanilla
1/2 teaspoon cinnamon
fat-free cool whip

Preparation
1. Wash, stem, and slice strawberries (use an egg slicer to get even slices).
2. Place strawberries in medium bowl.
3. Using a reamer, juice orange into the bowl of strawberries.
4. Stir, adding Splenda, extract, vanilla, and cinnamon.
5. Stir berries in this juice very well and set aside to allow berries to macerate while you assemble the trifle.
6. Tear half of angel food cake into bite-size bits and place in bottom of trifle bowl.
7. Add half of strawberries followed by the other half of the angel food cake torn into bite size bits.
8. Place remaining strawberries on top of cake.
9. Pour juice over the layers.
10. Top with Cool Whip.
11. Chill until ready to serve.

Suggestions: You can garnish the top of the cool whip by saving two or three of the strawberries and making a fan. To do this, place a strawberry stem side down in your egg slicer, slowly lower the top and slice into the strawberry just to the point that it is about to cut through. Pull the strawberry out and spread the slices.

WW POINTS per serving: 6
Nutritional information per serving: 309 calories, 0.7g fat, 3.2g fiber

These applesauce oatmeal cookies are absolutely delicious, and perfect for a Sunday afternoon spent with the family. Just try this recipe and you’ll fall in love with them!

Weight Watchers Applesauce Oatmeal Cookies recipe
Makes 24 servings

Ingredients
1/2 cup margarine
1/2 cup brown sugar
4 teaspoons Sweet ‘n Low
1 egg
2 cups applesauce (unsweetened, “natural style”)
3 cups quick-cooking oats
2 cups flour
cinnamon, to taste
3/4 cup raisins or chocolate chips (optional)

Preparation
1. Preheat oven to 350 degrees.
2. Cream first 4 ingredients together in mixing bowl.
3. Stir in all the rest of the ingredients.
4. Drop onto nonstick cookie sheets.
5. Bake about 10 minutes, or until they brown lightly around the edges.
6. Do not overbake.
7. These are supposed to be very soft.

WW POINTS per serving: 3
Nutritional information per serving: 160 calories, 4.8g fat, 1.7g fiber

Here’s a filling chicken soup that will keep you warm until spring finally arrives. (This is a microwave recipe, but you can easily adapt it for gas cooking if you want.)

Weight Watchers Chicken Noodle Soup recipe (microwaved)
Makes 8 servings

Ingredients
3 lbs chicken pieces
1/4 teaspoon rosemary
6 cups hot water, divided
1/4 teaspoon pepper
2 stalks celery, thin slice
1 teaspoon salt (optional)
1 cup carrots, thin sliced
1/2 cup thin egg noodles
1/2 teaspoon dried basil

Preparation
1. In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt.
2. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking.
3. Remove chicken from the bones.
4. Discard bones and skin.
5. Dice meat and return to caserole.
6. Add 2 cups hot water and noodles.
7. Cover.
8. Microwave at High 8-10 minutes, or until water boils.
9. Then, Microwave at High 7-10 minutes, or until noodles are tender.

WW POINTS per serving: 6
Nutritional information per serving: 238 calories, 15.8g fat, 0.7g fiber

Another Mexican recipe for you - this time a beef enchilada casserole. Yes, I know, it has 12 points, but sometimes we deserve to indulge ourselves in tasty dishes like this one…

Weight Watchers Beef Enchilada Casserole recipe
Makes 12 servings

Ingredients
2 cups chili sauce
2 tablespoons all-purpose flour
4 cups low-sodium tomato puree
1 1/2 teaspoons mild chili powder or hot chili powder
1 lb lean ground beef
1/4 cup dried onion flakes
12 6-inch tortillas, quartered
6 ounces sharp cheddar cheese or monterey jack pepper cheese, shredded
24 black olives, pitted and chopped

Preparation
1. To make the enchilada sauce, in a medium saucepan, stir the flour and 1/4 cup of the chili sauce together until flour is dissolved.
2. Gradually stir in remaining chili sauce, tomato puree and chili powder.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally, and then cook, stirring constantly, for about 2 minutes, until slightly thickened.
4. Remove from heat and let cool.
5. Meanwhile, place large nonstick skillet over medium-high heat and add the beef.
6. Cook, stirring to break up meat, for about 4-5 minutes, until beef is no longer pink, and then stir in the onion flakes.
7. Remove from heat; set aside.
8. Preheat oven to 375F degrees.
9. Spray a 13” x 9″ casserole with nonstick cooking spray.
10. Spread 4 oz. of the cooled sauce over bottom of prepared casserole.
11. Dip 12 tortilla quarters into the remaining sauce, and arrange evenly in casserole.
12. Sprinkle evenly with one third of the beef mixture, one fourth of the cheese and one fourth of the olives.
13. Top evenly with 1/2 cup of the sauce.
14. Repeat the layers 2 more times.
15. Dip the remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole.
16. Top evenly with the remaining cheese, olives and sauce.
17. Bake, covered, 35 minutes.
18. Uncover; bake 25-30 minutes longer.
19. Let stand 5 minutes.

WW POINTS per serving: 12
Nutritional information per serving: 552 calories, 20.9g fat, 9.6g fiber