Weight Watchers Recipes

This winter soup is delicious and has a wonderful texture. It’s also very easy to make!

If you have a hand blender, try blending it right in the pan, instead of transferring the hot soup to the blender.

As for the presentation, you can put homemade croutons, some basil or mozzarella on top, right before serving.

Weight Watchers Winter Tomato Soup recipe
Makes 8 servings

Ingredients
2 lbs Italian tomatoes (canned)
3 tablespoons tomato paste
3 3/4 cups chicken broth, divided
1/2 cup butter
4 tablespoons flour
1 cup cream (heavy or half and half)
1 large onion, thinly sliced
2 tablespoons olive oil
1 teaspoon thyme
1 teaspoon basil
salt and pepper
1 teaspoon granulated sugar

Preparation
1. In a saucepan, melt butter and add olive oil, onion, thyme, basil and salt and pepper.
2. Cook, stirring, until onions wilt.
3. Add tomatoes and tomato paste.
4. Simmer for 20 minutes.
5. Blend together 5 tablespoons of the chicken broth with the flour.
6. Add this to the soup, stir, then add rest of broth.
7. Simmer for 30 minutes, stirring often to prevent burning.
8. Puree soup in blender.
9. Return to heat.
10. Add sugar and cream.
11. Simmer for 5 more minutes.

WW POINTS per serving: 7
Nutritional information per serving: 257 calories, 21.6g fat, 2.0g fiber

This is a great Middle-Eastern appetizer recipe (it’s best to use fresh homemade tahini).

If you don’t have ground sumac (it’s a plant that grows throughout the Middle East and parts of Italy), you can use lemon juice or vinegar instead.

Weight Watchers Deviled Eggs with Tahini recipe
Makes 6 eggs

Ingredients
6 hard-boiled eggs
2 tablespoons mayonnaise
2 tablespoons tahini
1 tablespoon fresh cilantro, minced
cracked black pepper
salt, to taste
ground sumac (to garnish)
fresh parsley leaves (to garnish)

Preparation
1. Peel the eggs, cut in half and scoop out the yolks.
2. In a small bowl, mash the egg yolks. Stir in the mayonnnaise, tahini, cilantro, salt and pepper.
3. Divide and spoon the mixture into the egg halves.
4. Garnish with sumac and parsley leaves.
5. Cover well and refrigerate until ready to serve.

WW POINTS for one egg: 3
Nutritional information for one egg: 125 calories, 9.3g fat, 0.5 g fiber

Here’s a simple and easy way to add some interest to peas and carrots for an easy and delicious side dish!

You can also use baby carrots and baby peas.

Weight Watchers Creamy Carrots and Peas recipe
Makes 4 servings

Ingredients
3/4 lb carrots, thinly sliced
1/2 lb green peas, thawed
1 ounce fat free cream cheese, room temperature, cut up
1 teaspoon unsalted butter
1/2 teaspoon salt
1/4 teaspoon white pepper

Preparation
1. Place carrots in a steamer basket over boiling water.
2. Cover saucepan and steam 4 minutes.
3. Add peas and steam for 3-4 minutes (or until peas are tender).
4. Drain and return vegetables to saucepan.
5. Add remaining ingredients and toss.

WW POINTS per serving: 1
Nutritional information per serving: 96 calories, 1.5g fat, 5.3g fiber

Here’s a nice breakfast casserole that can be made the night ahead, refrigerated and cooked in the morning for a no-stress breakfast (it’s great if you know you’ll have guests for breakfast and you don’t want to wake up too early to prepare something).

Weight Watchers Breakfast Casserole recipe
Makes 6 servings

Ingredients
12 eggs
1 1/2 slices bread (crusts removed and bread torn into pieces)
10 ounces muenster cheese, cut into 1-inch cubes (or use your favorite cheese)
4 ounces mushrooms, sliced
4 green onions, cut into 1-inch pieces
1 cup milk
1/4 cup butter
1/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
1 teaspoon salt
pepper
1/3 cup water

Preparation
1. Preheat oven to 400-degrees F.
2. Butter a 6-cup baking dish and set aside.
3. In a food processor process bread to make crumbs and then transfer crumbs to a small bowl. Add milk to crumbs in bowl and let soak for 5 minutes.
4. Chop green onions in food processor or by hand.
5. In a skillet over medium high heat melt butter and add green onions and mushrooms, cooking until soft (5 minutes). Set aside but leave mixture in skillet.
6. Using a food processor, chop cheese with cilantro and parsley, and then transfer to a second small bowl.
7. In a large bowl blend eggs, bread crumb mixture, salt and pepper and then stir in water.
8. Return skillet (with green onion mixture) to stove over medium heat. Add egg mixture to skillet, stirring until soft but not set (about 5 minutes).
9. Spread half of the egg mixture into prepared dish, sprinkling with half of the cheese mixture. Repeat with remaining egg mixture and cheese. (Can be refrigerated at this point - cover and refrigerate for up to 12 hours. Bring to room temperature before proceeding.)
10. Bake in preheated oven for 18-20 minutes or until light brown and puffy.

WW POINTS per serving: 11
Nutritional information per serving: 439 calories, 33.6g fat, 0.7g fiber

An awesome fish fillets recipe - the texture is wonderful, and the combination of spices perfect!

You can use cod, sea bass, or any other kind of fish. The fillets will brown of beautifully with very little oil.

Weight Watchers Crisp Fish Fillets recipe
Makes 4 servings

Ingredients
4 fish fillets
1 egg, beaten
1 cup instant mashed potatoes
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
salt & pepper

Preparation
1. Mix the potato, garlic, thyme, oregano, salt and pepper together.
2. Dip the fish in the egg then in the potato, coat well.
3. Fry on lightly greased pan until golden on both sides approximate time 10 minutes, depending on the thickness of the fish.

WW POINTS per serving: 7
Nutritional information per serving: 390 calories, 3.4g fat, 3.8g fiber