Weight Watchers Recipes

This is a great appetizer or side dish recipe that you can make for holiday parties. Just make sure you buy a quality tortilla shell.

These are best when served hot, but if there are any leftovers, you can freeze them and use them another time.

Weight Watchers Mexican Spirals recipe
Makes 5 dozen spirals

Ingredients
8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb Monterey jack cheese, shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
vegetable oil
salsa
sour cream

Preparation
1. In a large bowl, combine cream cheese, chicken, Monterey jack, coriander, jalapeno peppers, and cumin.
2. Spread mixture evenly over tortillas.
3. Roll up each tortilla tightly around chicken mixture.
4. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
5. Just before serving, cut each tortilla roll into 1/2 inch slices.
6. Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
7. Serve hot with salsa and sour cream.

WW POINTS for 1 spiral: 1
WW POINTS for 1 dozen spirals: 11
Nutritional information for 1 spiral: 35.3 calories, 2.3g fat, 0.1g fiber
Nutritional information for 1 dozen spirals: 424 calories, 28.0g fat, 1.5g fiber

Here’s a very tasty and easy to make 0 point treat!

If you find the pumpkin flavor too strong, you can add a banana to the mix.

Weight Watchers Fat-Free Pumpkin Pudding recipe
Makes 8 servings

Ingredients
1 (15 ounce) can pumpkin
1 (1 1/3 ounce) box sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 cup water

Preparation
1. Mix the water and pudding together until there are no more lumps.
2. Bring to a slow boil in a saucepan.
3. Stir frequently.
4. Remove from heat and fold in pumpkin and spices.
5. Pour into 8 small serving cups.
6. Refrigerate 2 hours until firm.
7. Top with fat free whipped topping to serve.

WW POINTS per serving: 0
Nutritional information per serving: 16 calories, 0.1g fat, 0.3g fiber

We had the first snow in my town last night, so I decided to make this earthy-flavored soup to keep me warm and comfort me. It’s really simple and healthy, and it’s got such a pretty red color!

Serve this soup with hot bread or rolls.

Weight Watchers Red Root Soup recipe
Makes 6 servings

Ingredients
6 shallots, peeled and chopped
5 carrots, chopped (no need to peel)
2 beets, peeled and chopped
2 russet potatoes, peeled and chopped
4 leeks, rinsed and chopped (white parts, and some green)
1 cup fresh parsley, chopped
2 garlic cloves, peeled
3 cups low sodium chicken broth
4 cups water
2 cups nonfat milk
1 teaspoon curry powder (or to taste)
6 tablespoons nonfat plain yogurt

Preparation
1. Place all ingredients (except milk, curry powder and yogurt) in a large soup pot. Cook 20-25 minutes until vegetables are tender.
2. Puree vegetables and broth, in batches, in a blender. (Leave some chunks in one batch).
3. Return to pan and add milk and curry powder. Simmer until heated through.
4. Ladle into six bowls and top each with a tablespoon of yogurt for garnish.

WW POINTS per serving: 3
Nutritional information per serving: 196 calories, 1.4g fat, 4.8g fiber

This is a great comfort food for the cold season. This is a very simple recipe, yet the stuffed peppers have a very nice flavor and taste great with a side dish of mashed potatoes and gravy.

As a variation, you can try putting in rice instead of corn.

Weight Watchers Crock Pot Stuffed Peppers recipe
Makes 3 servings

Ingredients
4 green bell peppers
1 tablespoon Worcestershire sauce
1/2 lb ground sirloin
1/2 cup chopped onions
1 tablespoon mustard
1 teaspoon salt
2 (10 1/2 ounce) cans tomato soup
1 (15 1/2 ounce) can corn
fresh ground pepper

Preparation
1. Remove the tops of peppers and remove seeds and core.
2. Arrange in crock pot so that they’re standing upright.
3. In mixing bowl, combine sirloin, onion, salt, corn, 1 can of soup.
4. Spoon mixture into peppers, pressing down to fill completely (may overload a bit at the tops).
5. Combine the other can of soup with Worcestershire and mustard.
6. Spoon mixture over the peppers.
7. Add pepper to taste.
8. Cover and cook on low for 8-9 hours.

WW POINTS per serving: 9
Nutritional information per serving: 458 calories, 11.3g fat, 9.7g fiber

Here’s a sweet treat for you! It’s great if you love fudge, but don’t want all that chocolate.

You can also try to make these with rum and maple flavoring as well. Yummy!

Weight Watchers Buttery Walnut Fudge recipe
Makes 24 pieces

Ingredients
1/2 cup butter
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup half and half milk (you can use whipping cream)
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1 cup walnuts, lightly toasted and coarsely chopped

Preparation
1. In a large heavy saucepan, combine the butter, sugars, half and half milk and salt.
2. Bring to a boil over medium heat.
3. Once the mixture is boiling good, boil for 5 minutes, stirring constantly.
4. Remove from heat, stir in the vanilla and mix well.
5. Stir in confectioner’s sugar, then fold in walnuts.
6. Spread mixture into a 8″ square dish (or use whatever size you desire to get the thickness you want).
7. Cover with plastic wrap and cool until it gets to room temperature.
8. Cut into 1 inch squares and store in an airtight container in the refrigerator.

WW POINTS per piece: 3
Nutritional information per piece: 145 calories, 7.6g fat, 0.3g fiber