Weight Watchers Recipes

A very special addition to any Christmas cookie tray, these pecan logs are a very nice “old fashioned” candy to make for the holidays.

Make sure you make this in advance, as the candy needs to sit for a couple of days for the flavors to come together.

Weight Watchers Christmas Pecan Logs recipe
Makes 50 servings

Ingredients

Fondant Center
2 cups sugar
2 tablespoons light corn syrup
1 1/2 cups water
1/3 cup maraschino cherries, drained & finely chopped

Caramel Pecan Coating
14 ounces vanilla caramels
3 tablespoons butter
2 cups chopped pecans, lightly toasted
2 tablespoons water

Preparation
1. In a pan combine sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar (6 to 8 minutes).
2. Reduce to medium-low heat, without stirring, until thermometer registers 240 degrees, soft-ball stage (about 30 more minutes).
3. Remove pan from heat, remove thermometer. Pour mixture onto a large platter. Do not scrape the cooked candy from the sides of the pan (this part tends to over-cook and gives a hard texture to the candy).
4. Cool, without stirring, until slightly warm to the touch (about an hour).
5. Add cherries to the mixture and beat with a wooden spoon (or using the paddle attachment of a food processor) for about 10 minutes, until candy is white, creamy and has lots of air incorporated into it.
6. Form into logs (individual size or 2 large) and wrap in clear plastic wrap.
7. Place wrapped logs in the freezer for at least 1 hour.
8. For the coating: In a heavy saucepan combine caramels, butter and water. Cook over low heat until caramels are melted.
Spread chopped pecans on a piece of waxed paper.
9. Remove the saucepan from heat. Dip the unwrapped fondant logs into the melted caramel mixture. Let excess caramel drip off the log.
10. Place the dipped log on the chopped pecans and roll until it is covered.
11. Chill for 1 hour or until ready to serve. To serve, let logs stand at room temperature about 30 minutes. Cut into 1/4 inch slices.

WW POINTS per serving: 2
Nutritional information per serving: 101 calories, 4.5g fat, 0.4g fiber

Here’s a delicious sweet cornbread recipe. If you like, you can add chopped green onions, bell peppers, apples or grated cheddar cheese to the mix. For a less sweeter taste, reduce sugar to 1/2 cup.

Weight Watchers Moist Sweet Cornbread recipe
Makes 10 servings

Ingredients
1/2 cup yellow cornmeal
1 (10 ounce) can corn, nibles well drained
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1 1/4 cups half-and-half cream or milk
2 large eggs, slightly beaten
1/3 cup oil
4 tablespoons melted butter
1 tablespoon baking powder

Preparation
1. Set oven to 350 degrees F. Set oven rack to second-lowest position.
2. Butter an 8 x 8-inch square baking dish.
3. In a large bowl, mix together flour with sugar, cornmeal, baking powder and salt.
4. In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
5. Mix in canned corn niblets.
6. Transfer to baking dish.
7. Bake for 35-40 minutes.

WW POINTS per serving: 8
Nutritional information per serving: 338 calories, 17.1g fat, 1.8g fiber

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Here’s a very tasty cheese and shrimp spread. Below you can find two presentation suggestions, but you can use whatever suits your fancy to create your own desired holiday look.

Weight Watchers Christmas Cheese and Shrimp Spread recipe
Makes 10 servings

Ingredients
2 (4 1/2 ounce) cans shrimp (deveined, drained & finely chopped)
2 1/2 cups cheddar cheese, finely shredded
1 (12 ounce) carton cottage cheese
1 (8 ounce) package cream cheese (softened)
4 tablespoons green peppers (finely diced)
4 tablespoons red peppers (finely diced)
4 tablespoons chili sauce
2 tablespoons dried onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper

Preparation
1. Use your food processor or immersion blender to combine all ingredients (except the shrimp & diced peppers) until the mixture is smooth, then stir in the diced shrimp & peppers.
2. Decide your presentation, prepare for it accordingly & chill for at least 1 hr b4 removing to garnish as desired & serve with crackers, bread or choice of veggies.
3. Presentation suggestion #1: Use the Christmas mold of your choice or bowl lined with plastic wrap. Form into a log or ball wrapped in plastic wrap. Use a 1-qt rounded tube mold lined with plastic wrap (meant to resemble a holiday wreath).
4. Presentation suggestion #2: Prepare as bread or tortilla pinwheels & chill as directed above.
5. To Garnish: Use a combination of finely diced green & red peppers, cucumber, pimento or parsley.

WW POINTS per serving: 7
Nutritional information per serving: 272 calories, 19.7g fat, 0.4g fiber

Here are some traditional German Christmas cookies (Zimtsterne).

They are a must for Christmas, so surprise your family by making these beautiful and delicious cinnamon star cookies!

Weight Watchers Cinnamon Star Cookies recipe
Makes 40 cookies

Ingredients

Dough
300 g almonds, finely grounded
100 g caster sugar, sifted
2 egg whites
50 g flour
2 teaspoons cinnamon

Meringue Glaze
1 egg white
1 dash salt
200 g caster sugar, sifted
milk

Preparation
1. In a bowl mix the dry ingredients for the dough.
2. Add the egg whites and knead until a still sticky dough is formed.
3 Wrap into cling film and put into the fridge for at least one hour (2 - 4 hours is best).
4. Near the end of cooling time preheat oven (170 C) and make the meringue glaze: beat egg white with salt until stiff. While still beating add caster sugar by and by to make meringue.
5. The meringue should have a consistency that you can spread it with a brush onto the dough later. It should have a more creamy consistency, so that it will stick on the dough and not running down.
6. Add just a little milk to get the right consistency. Depending on the egg white, you may need about 1 to 3 tablespoons.
7. Line out baking trays with parchment paper.
8. Get the dough out of the fridge and roll it out between two layers of parchment papers or cling film (the dough should be about 1 cm thick).
9. To make the cinnamon stars (easy way): Using a star cutter cut out the stars and place them on the baking tray. With a brush spread meringue glaze on the cookies.
10. To make the cinnamon stars (tricky way): After you have rolled out the dough spread a thin layer of the meringue glaze on the dough. Now you need a star cutter which can be opened. When you can open the cookie cutter you avoid touching the glaze, because the dough has the tendency to stick to the cutter. Put the stars on the tray. Knead the rest of the dough again and add some grounded almonds, so that the dough is not too sticky. Repeat the steps of making the stars.
11. Bake the cookies for about 10 - 12 minutes (watch them carefully, because the meringue should not be browned).
12. Take the cookies out and let cool completely. Store them in an airtight container (the cookies get better and better, because the flavors blend over time).

WW POINTS for one cookie: 2
Nutritional information for one cookie: 85 calories, 4.5g fat, 1.1g fiber

This is a great side dish recipe that goes well with pork or roasted chicken. The combination of savory and sweet flavors make this dish so delicious!

Weight Watchers Brussels Sprouts with Pecans and Sweet Potatoes recipe
Makes 4 servings

Ingredients
3/4 lb Brussels sprouts, cut in half
1 1/2 cups sweet potatoes, peeled, cut in 1 inch cubes
1 tablespoon butter
1/4 cup chicken stock
1-2 garlic clove, minced
1/2 medium onion, chopped
2 tablespoons pecan pieces, toasted
4 teaspoons brown sugar or honey
1/4 teaspoon cinnamon

Preparation
1. Place the potatoes in a medium-sized saucepan, add enough water to cover, cover the pan and bring to a boil. Cook until potatoes pierce easily when pierced with a fork drain and reserve.
2. Rinse the sprouts under running water, removing any yellowed or wilted outside leaves, cut in half and place in a microwave safe dish. Microwave for 5 to 6 minutes stirring 2 to 3 times, drain and set aside.
3. Melt the butter in nonstick skillet, saute onion and garlic just until tender.
4. Add sweet potatoes, Brussels sprouts, stock, sugar, cinnamon and pecans. Cook for 3 minutes (or until vegetables are lightly glazed).

WW POINTS per serving: 3
Nutritional information per serving: 149 calories, 5.8g fat, 4.3g fiber