Weight Watchers Recipes

This is a very delicious dish, and pretty too! The flavor of the vegetables really shines through beautifully!

Although it’s not necessary, when choosing the vegetables, pick them in somewhat the same diameter. This will make alternating them in the baking dish easier and more visually appealing.

Also, if you don’t have gruyere cheese (it really suits this dish), you can replace it with mozzarella.

Weight Watchers Fresh Vegetable Tian recipe
Makes 4 servings

Ingredients
4 tablespoons olive oil, divided
2 medium baking potatoes, peeled and thinly sliced
1 small Japanese eggplant, thinly sliced on diagonal
1 small zucchini, thinly sliced on diagonal
4 plum tomatoes, thinly sliced
coarse salt
fresh ground black pepper
4 sprigs fresh rosemary
1 head garlic
1/3 cup shredded gruyere cheese
crusty bread, sliced 1/2 inch thick and toasted, for serving (optional)

Preparation
1. Preheat oven to 400°. Grease a 9″ x 13″ baking dish with 1 tablespoon olive oil.
2. Arrange the vegetables in the dish in slightly overlapping rows, alternating potato, eggplant, zucchini and tomato. Season with salt and pepper, place rosemary sprigs on top and garlic in the center of the dish, drizzle everything with the remaining 3 tablespoons of oil.
3. To keep the dish moist and tender, swirl the dish to move the oil around every 10 minutes. Bake 40-50 minutes, until vegetables are tender and garlic is soft.
4. Remove from oven. Remove the rosemary sprigs and set the garlic aside to cool a bit. Squeeze the garlic flesh into a bowl and mash, spread it on the vegetables or on the toast if you prefer. Sprinkle vegetables with cheese and return to oven 2-3 minutes until cheese is just melted. Serve warm.

WW POINTS per serving: 6
Nutritional information per serving: 281 calories, 16.9g fat, 6.5g fiber

This is a great pumpkin bread recipe. Fresh pumpkin has a natural sweetness that will make this loaf delicious.

If you can’t get fresh pumpkin, you can use the canned stuff.

Weight Watchers Apple-Spiked Pumpkin Bread recipe
Makes 16 slices

Ingredients
1 cup all-purpose flour
1/2 cup rolled oats
1 teaspoon baking soda
1/2 cup brown sugar
1 cup pumpkin, prepared
1/2 cup apples, peeled and roughly chopped
1/2 cup unsweetened applesauce
1 large egg
1 egg white
1 teaspoon cinnamon
1/4 teaspoon allspice
3/4 teaspoon salt

Preparation
1. To prepare pumpkin: First of all, use a smaller variety of pumpkin (about the size of a bag of popped popcorn). The lighter the skin, the sweeter the taste. Cut the pumpkin in half and scoop out the seeds and pulp. Save the seeds for drying or roasting. Put both halves cut side down on a foil lined baking sheet, loosely cover them with foil, and pop them in the oven for about an hour at 375. When they’re done, scoop the flesh from the skin with a spoon and mush up the yummy pumpkin goodness. It should keep in a refrigerator for about a week or so. If you’ve decided to just go with canned pumpkin: Open the can.
2. Preheat your oven to 350 degrees and ready a 9×5 inch loaf pan (cooking spray or oil work just fine.)
3. In one bowl, combine the flour, oats, baking soda, salt, allspice, and cinnamon.
4. In another bowl, combine the brown sugar, pumpkin, egg, egg white, and apple sauce until the mixture looks like bright orange mush.
5. Stir the dry stuff into the wet stuff just until you don’t see dry stuff anymore.
6. Fold in the chopped apples. At this point, you can also add any solid ingredients (nuts, berries, the like) that you think would taste good inside of a loaf of pumpkin bread. Pour the batter into your loaf pan and sprinkle a few pumpkin seeds on top.
7. Bake in the middle oven position at 350 degrees for about an hour, turning once or twice throughout the process. It will look and smell done - just check it with a toothpick. As a precautionary measure, it’s better to put a foil-lined baking sheet on the rack below the bread so it doesn’t get so much direct heat from the bottom heating element.
8. When you decide that the baking process has completed, cool the bread for about 10 minutes to let the anxiety build. Flip the loaf out of the pan and let it cool a bit more.

WW POINTS per slice: 1
Nutritional information per slice: 77 calories, 0.6g fat, 0.8g fiber

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These low-fat pumpkin cookies are great for the fall holidays and make a healthy after-school snack for the kids too.

You can soak the raisins in water if you want the cookies to turn up less dry. If you don’t like raisins, you can always replace them with chocolate chips.

Weight Watchers Pumpkin Oatmeal Cookies recipe
Makes 60 servings

Ingredients
1 cup pumpkin puree
2 egg whites, whipped
1 cup brown sugar, packed
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups rolled oats
1 cup raisins

Preparation
1. Spray baking sheet with cooking spray.
2. In a large bowl combine pumpkin and egg whites.
3. In a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (Batter will be very dry at first.)
4. Mix ingredients together just until moistened.
5. Drop cookies by tablespoonfuls onto prepared baking sheet, 2″ apart. You can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking.
6. Bake at 350 degrees for 15 minutes.

WW POINTS per serving: 1
Nutritional information per serving: 49 calories, 0.3g fat, 0.6g fiber

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I don’t post a lot of pasta recipes here because they’re not exactly diet-friendly. But today I found this great recipe for spaghetti with Italian meatballs that’s only 6 points!

You can add a little basil and garlic to the sauce if you like, but other than that, this dish is wonderful and full of flavor!

Weight Watchers Spaghetti with Italian Meatballs recipe
Makes 10 servings

Ingredients

Sauce
1 medium onion, chopped
2 (28 ounce) cans crushed tomatoes (or fresh tomatoes if available)
1 (16 ounce) can tomato sauce
2 (12 ounce) cans tomato paste
2 tablespoons sugar
1 tablespoon salt
1 teaspoon pepper
1 tablespoon dried oregano
2 bay leaves
1 cup water

Italian meatballs
4 slices dry bread
1 lb ground beef
2 eggs
1/2 cup grated parmesan cheese
2 tablespoons chopped parsley
1 teaspoon dried oregano
1 teaspoon salt
1 dash pepper
hot cooked spaghetti

Preparation
1. Cook the onion in hot oil until it is tender (but not brown).
2. Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, salt, pepper, oregano and bay leaves.
3. Simmer for 30 minutes. As the sauce simmers keep an eye on it, if it looks too thick add some water up to one cup.
4. While the sauce is simmering mix together the meatballs.
5. To dry the bread, preheat your oven to it’s lowest setting (170 degrees) and when it gets to that temperature, turn it off and place the bread slices in and let the low heat dry them.
6. Remove bread from the oven and place in a mixing bowl.
7. Preheat the oven to 375 degrees and line a cookie sheet with sides with foil.
8. Soak the dried bread in water for 2-3 minutes, then squeeze out the moisture.
9. Combine the bread with the rest of the ingredients, mixing well with your hands.
10. Form into small balls (approximately 20).
11. Bake for 15 minutes or until they are cooked through.
12. Remove from the pan and add to the simmering sauce.
13. Cook for 30 minutes longer.
14. Serve over hot spaghetti.

WW POINTS per serving: 6
Nutritional information per serving: 288 calories, 10.3g fat, 6.6g fiber

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Here’s a very quick, easy and healthy side dish recipe for all cauliflower lovers. It’s zero points per serving!

Weight Watchers Roasted Cauliflower recipe
Makes 10 servings

Ingredients
1 head cauliflower, broken into small flowerets and washed
2-4 garlic cloves, sliced
1 tablespoon olive oil
2 tablespoons water
1 teaspoon seasoning salt

Preparation
1. Preheat oven to 425 degrees.
2. Place all ingredients in a large storage bag and shake well to coat.
3. Place on a cookie sheet and roast for 25 minutes. Spraying with additional water after 15 minutes as needed. If a more tender bite is enjoyed continue to cook till desired.

WW POINTS per serving: 0
Nutritional information per serving: 27 calories, 1.4g fat, 1.5g fiber

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