Weight Watchers Recipes

Ratatouille is a traditional French stewed vegetable dish that contains tomatoes, onions, zucchini, eggplants, peppers and herbs. It can be served as a meal of its own (accompanied by rice, potatoes, or French bread), or as a side dish.

Weight Watchers Ratatouille recipe
Makes 4 servings

Ingredients
2 teaspoons finely minced garlic
1 cup chopped onions
1 large eggplant
3 medium zucchini
2 large green peppers
1 teaspoon dried oregano
1 tablespoon fresh basil or 2 teaspoons dried basil
2 teaspoons chopped parsley
2 cups crushed canned tomatoes
fresh ground pepper

Preparation
1. Heat oil in Dutch oven or large saucepan, cook garlic and onions until tender.
2. Cut vegetables into 1-inch pieces.
3. Add the eggplant, zucchini, pepper,oregano, parsley and stir well.
4. Saute for about 5 minutes.
5. Add tomatoes, cover and cook over low heat for about 45 minutes.
6. Serve hot or cover mixture and refrigerate to serve chilled.

WW POINTS per serving: 2
Nutritional information per serving: 113 calories, 0.9g fat, 9.5g fiber

The roasted peppers and the olive oil with the garlic on top of a cracker is the perfect combination. You can serve these on crackers as an appetizer, or as a side dish, or you can even put them on bread to make a sandwich.

Weight Watchers Marinated Peppers recipe
Makes 4 servings

Ingredients
6 bell peppers (green and red)
4-5 garlic cloves (or more)
olive oil (enough to coat generously)
salt and pepper

Preparation
1. Roast the bell peppers until mostly black. Then set aside in a covered bowl to cool.
2. Once cooled, peel the skin off and discard along with core and seeds. Then cut into desired sized pieces (like 1″ strips).
3. Mince the garlic (use fresh garlic).
4. Combine the cut peppers and the garlic with enough olive oil to coat generously.
5. Add salt and pepper to taste.

WW POINTS per serving: 0
Nutritional information per serving: 40 calories, 0.3g fat, 3.1g fiber

This blueberry ice cream is simply amazing, especially now that summer has come! This is an original Weight Watchers recipe from the WW Magazine in 2002. Enjoy!

Weight Watchers Blueberry Ice Cream recipe
Makes 8 servings

Ingredients
1 pint blueberries, picked over
1/3 cup sugar
1 pinch salt
2 cups fat-free half-and-half
1/3 cup fat free sour cream
3/4 cup marshmallow creme

Preparation
1. Place the blueberries, sugar and salt in a medium saucepan and cook over medium heat, smashing and stirring the berries, until the mixture boils (about 5 minutes). Reduce heat and simmer, stirring occasionaly, until the berries are soft, about 5 minutes. Remove from heat and let cool slightly.
2. Transfer the berries to a blender or food processor and add the half and half. Puree until smooth.
3. Pour mixture through a strainer into a medium bowl; whisk in the sour cream (don’t worry about lumps - they’ll disappear in the ice cream maker).
4. Cover and refrigerate until well chilled, at least 2 hours and up to 8 hours.
5. Whisk the marshmallow creme into the mixture (don’t worry about lumps) and pour into an ice cream maker. Freeze according to your machine’s directions. If possible, let the ice cream harden in the freezer at least 1 hour before serving.

WW POINTS per serving: 3
Nutritional information per serving: 174 calories, 1.2g fat, 1.2g fiber

These garlic pita chips are great with soup and salads, or even as a simple appetizer. If you like to experiment, try other toppings, like grated parmesan cheese or grated lemon rind.

Weight Watchers Garlic Pita Chips recipe
Makes 5 dozen chips chips

Ingredients
1 (8 ounce) package whole wheat pita bread
1/2 cup fresh parsley, chopped
2 egg whites, lightly beaten
1/4 cup olive oil
3 garlic cloves, finely chopped
1/2 teaspoon kosher salt

Preparation
1. Preheat oven to 300 degrees.
2. Lightly coat 2 or 3 baking sheets with nonstick cooking spray.
3. Cut each pita into 4 wedges, then gently cut or pull each wedge apart, to form a total of 64 triangles.
4. Combine parsley, egg white, olive oil, garlic and salt in small bowl.
5. Spoon some of the parsley mixture over rough side of each triangle.
6. Place triangles, parsley side up, in single layer on baking sheets.
7. Bake in preheated oven for 15 to 18 minutes or until edges of triangles are toasted and parsley topping is set.
8. Cool chips on baking sheets on wire racks.

WW POINTS per dozen chips: 2
Nutritional information per dozen chips: 85 calories, 4.5g fat, 1.5g fiber

A reader (Krystie) requested a good home made pizza recipe that can be eaten without guilt (and without going over the allowed WW daily points), so here is a very light traditional Italian pizza: Pizza Margherita.

It is one of the most simplest (both in preparation and ingredients) types of pizza, and it’s also healthy. Try it, and see how truly delicious pizza can be when made at home, fresh!

Weight Watchers Pizza Margherita recipe
Makes 16 slices (2 pizzas)

Ingredients

Pizza Dough
1 1/2 cups water, at 110 degrees
3/4 tablespoon fast rising yeast
1 teaspoon sugar
4 cups bread flour or unbleached all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

Pizza Sauce
1 cup tomato sauce
1/2 cup tomato paste
1/4 teaspoon garlic salt
1/4 teaspoon oregano
3/4 tablespoon dried basil
1 teaspoon sugar

Finish
4 ounces bocconcini, cubed (fresh mozzarella)
1 cup fresh basil, torn
2 cups grated mozzarella cheese
4 tablespoons olive oil
fresh ground black pepper

Preparation
1. Pizza Dough: Add yeast and sugar to water, whisk and set aside until foamy.
2. Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
3. Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
4. Divide dough in half and roll out two 12″-15″ pizza crusts.
5. Pizza Sauce: Place all ingredients in food processor and pulse 10 times.
6. Finish: Spread 1/2 cup Pizza Sauce on each pizza (reserve the remaining sauce for another use); scatter each with half the cubed boconcini, basil and grated mozzarella; drizzle with half the olive oil and add pepper.
7. Bake topped pizza at 500° for 10-12 minutes.

WW POINTS per slice: 5
Nutritional information per serving: 245 calories, 11.1g fat, 1.7g fiber