Weight Watchers Recipes

A very nice tea bread recipe, with a lovely flavor. This bread is moist, tender, and very tasty!

The orange cream cheese can be also spread on other things, as it is so delicious.

Weight Watchers Lemon Tea Bread recipe
Makes 16 servings

Ingredients

For the bread
2 eggs
1 1/2 cups all-purpose flour
1/2 cup butter or margarine, softened
1/2 cup milk
1 cup granulated sugar
1 teaspoon finely shredded lemon peel
1 teaspoon baking powder
1/2 cup chopped pecans

For the lemon glaze
3 tablespoons lemon juice
1 teaspoon finely shredded lemon peel
1/4 cup granulated sugar

For the orange cream cheese
1 (8 ounce) package cream cheese, softened
1 tablespoon orange juice
1 teaspoon finely shredded orange rind
1/4 cup sifted powdered sugar

Preparation
1. To make the bread: Preheat the oven to 350°. Grease and flour bottom and halfway up the sides of an 8×4x2inch loaf pan; set aside.
2. In a large mixing bowl, cream the softened butter or margarine and the 1 cup granulated sugar together with an electric mixer until fluffy.
3. Add the eggs and the 1 teaspoon lemon peel. Beat the mixture well.
4. Stir together the flour and baking powder. Add the flour-baking powder mixture to the sugar mixture alternately with the milk, beating well after each addition.
5. Stir in the chopped pecans.
6. Spread the batter in the prepared loaf pan and bake in the 350° oven for 55 to 60 minutes or until a wooden toothpick inserted near the center of the bread comes out clean.
7. If necessary, cover the bread with aluminum foil for the last 15 minutes of baking to prevent overbrowning.
8. To make the lemon glaze: Stir together the 1/4 cup granulated sugar, the lemon juice and the 1 teaspoon lemon peel. Spoon the lemon glaze over the hot bread. Cool in the pan for 10 minutes.
9. Remove the bread from the pan and cool on a wire rack.
10. To make the orange cream cheese: In a small bowl, stir together the cream cheese, powdered sugar, orange juice and orange peel until the mixture is well blended. Serve the orange cream cheese with the lemon tea bread.

WW POINTS per serving: 6
Nutritional information per serving: 249 calories, 14.2g fat, 0.7g fiber

If you like dill pickles, then you will love this potato salad!

This is a meal that’s very easy to prepare. You can make it the day before and put it in the fridge until it’s ready to be served.

Weight Watchers Creamy Dill Pickled Potato Salad recipe
Makes 12 servings

Ingredients
3 lbs red potatoes, boiled and cubed
4-6 eggs, hard boiled and diced
1 large dill pickles, diced
1/4 cup pickle juice
1/4 cup fresh dill, minced
1-2 cup mayonnaise
1/2 teaspoon mustard powder
1/2 onion, finely chopped
kosher salt, to taste
fresh ground black pepper, to taste

Preparation
1. Put the potatoes in a large bowl.
2. Sprinkle with the pickle juice and gently toss.
3. Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs; add to potatoes stirring in (adding more mayonnaise will make the salad creamier).
4. Season with salt and pepper to taste.
5. Serve at room temperature or chilled.

WW POINTS per serving: 4
Nutritional information per serving: 192 calories, 8.4g fat, 2.7g fiber

Here’s a great recipe for colonial-style spice bars are wonderful and really addictive! The lemon icing complements the taste beautifully.

Weight Watchers Colonial Spice Bars recipe
Makes 24 servings

Ingredients

Bars
1 1/4 cups flour
1/2 teaspoon baking soda
1 egg
3/4 cup brown sugar
2/3 cup buttermilk or sour cream
1/3 cup shortening
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves

Frosting
1 1/2 cups powdered sugar
2 tablespoons butter, softened
2 tablespoons lemon juice
2 tablespoons lemon peel, grated

Preparation
1. Combine bar ingredients and put in a greased 9″x13″ glass pan.
2. Bake at 375 degrees for 20 minutes or until top springs back when lightly touched.
3. Mix frosting ingredients together. Frost bars while still warm.

WW POINTS per serving: 3
Nutritional information per serving: 120 calories, 4.2g fat, 0.3g fiber

What a wonderful fruit salad! You can serve this at dinner parties, as a dessert, or even at breakfast.

You can use almonds or other nuts instead of pecans if you like.

Weight Watchers Creamy Fruit Salad recipe
Makes 10 servings

Ingredients
2 medium bananas, diced
2 medium apples, diced
2 cups grapes
2 cups sliced strawberries
1 (20 ounce) can pineapple tidbits, drained, juice reserved
1/4 cup pecans, chopped
1 lemon, juice of
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix or vegetarian sugar-free instant vanilla pudding mix
1/2 cup water

Preparation
1. Combine bananas, apples and lemon juice in a large mixing bowl.
2. Toss until evenly coated.
3. Add pineapple, strawberries, grapes and pecans.
4. In a small mixing bowl, combine pudding mix, water and pineapple juice with a wire whisk until smooth.
5. Add pudding mixture to fruit.
6. Mix gently until thoroughly coated.
7. Refrigerate until ready to serve.

WW POINTS per serving: 2
Nutritional information per serving: 128 calories, 2.4g fat, 3.8g fiber

This is not a low-point dish, but it’s very tasty.

Of course, you can reduce the amount of oil used. You can also try it with broccoli slaw instead of coleslaw.

Weight Watchers Ramen Noodle Salad recipe
Makes 4 servings

Ingredients
1 package ramen noodles, raw & crushed
1 (8 ounce) bag coleslaw mix
1/2 cup sunflower seeds
1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar (or 6 packets of Splenda)

Preparation
1. Mix together the coleslaw mix, crushed noodles and sunflower kernels.
2. In a small bowl, mix the oil, vinegar and sugar together.
3. Mix well all ingredients together and refrigerate for at least 2 hours.

WW POINTS per serving: 12
Nutritional information per serving: 456 calories, 38g fat, 3.2g fiber