Weight Watchers Recipes

This is an easy asparagus dish that has a refreshing citrus and ginger addition.

You can serve this hot as a side dish, or cold as a salad.

Weight Watchers Orange Ginger Asparagus recipe
Makes 4 servings

Ingredients
1 1/2-2 lbs asparagus spears, washed and trimmed
1 teaspoon fresh ginger, grated
2 tablespoons hazelnuts (or your nuts of choice)
1 garlic clove, finely minced
1 teaspoon fresh lemon juice
2 tablespoons orange marmalade
2 tablespoons extra-virgin olive oil (or hazelnut oil)
salt (to taste)
black pepper (to taste)

Preparation
1. In a large frying pan, cook the asparagus in boiling salted water for about 3-4 minutes (until crisp-tender).
2. Drain well in a colander, giving a cool rinse.
3. Transfer the hot asparagus to a serving platter.
4. In a small bowl, whisk together the ginger, orange marmalade, lemon juice, olive oil, salt and pepper to taste.
5. Spoon the orange dressing over the asparagus and sprinkle with hazelnuts (or your nuts of choice).

WW POINTS per serving: 3
Nutritional information per serving: 149 calories, 9.6g fat, 3.9g fiber

Here’s a delicious fish cake recipe - each small cake is only 1 point, because no oil is involved. (If you want, you can try frying them in oil, but the point value will increase.)

You can also make these cakes bigger, and eat them as burgers.

I personally don’t like to eat spicy, but if you want to add some heat to these cakes, chop up some hot red chili peppers and add them to the salmon mixture.

Weight Watchers Fresh Salmon and Lime Cakes recipe
Makes 20 small cakes

Ingredients
500 g salmon fillets, skin removed
3 tablespoons fine cornflour
1 egg white
1 tablespoon finely chopped ginger
3 kaffir lime leaves, shredded
3 tablespoons chopped flat leaf parsley
1 teaspoon wasabi

For the lime dipping sauce
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons brown sugar

Preparation
1. To make the salmon cakes, remove any bones from the salmon and chop into 1/4 inch (5mm) dices.
2. Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, chopped parsley and wasabi paste; mix well.
3. Grill the cakes (or fry them in oil) on each side, until they turn golden brown.5. Drain the cakes on kitchen towels, and keep warm in a low oven until you finish cooking up the batter.
4. To make the lime dipping sauce, combine the lime juice, soy sauce and brown sugar.
5. Serve the dipping sauce with the warm salmon cakes.

WW POINTS for one cake: 1
Nutritional information for one cake: 44 calories, 0.9g fat, 0.1g fiber

These delicious spinach cakes are moist and fluffy, while the creamy cheese sauce is smooth and has just the right consistency. A great breakfast recipe… I can’t wait to make this again!

Weight Watchers Spinach Cakes With Gouda Cheese Sauce recipe
Makes 6 servings

Ingredients

For the cakes
150 g frozen spinach, well drained and squeezed with paper towel
1/2 cup smoked Gouda cheese, shredded
2 eggs, lightly beaten
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 dash salt
1 1/4 cups low-fat milk
2 sun-dried tomatoes packed in oil, finely chopped (undrained)

For the Gouda cheese sauce
2 tablespoons flour
2 tablespoons butter (or olive oil)
1 1/2 cups low-fat milk
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
3/4 cup smoked Gouda cheese, shredded

Preparation
1. In a large bowl, mix together the flour, baking powder and salt.
2. Separate the spinach as much as possible, and add it to the flour mix with the shredded cheese.
3. Mix well, and make a well in the center; set aside.
4. In another bowl, mix together the eggs, milk, sun dried tomatoes with their oil.
5. Mix well and pour them into the well in the flour mix; mix only until well moistened (the dough will be lumpy).
6. On a grill or a large frying pan, drop 1/4 cup of dough, spread lightly (do not crowd).
7. Grill until bubbles appear on the edges and the cake raises (about 3 - 4 minutes); flip and brown the other side.
8. Remove to oven proof platter, keep warm in a 200 degrees F oven. Repeat until all the batter is used.
9 To make the smoked Gouda cheese sauce: Heat the butter in a saucepan; mix together the flour, cayenne pepper and dry mustard; add to the butter, stirring constantly until thickened (about 1 minute).
10. Slowly add the milk, constantly stirring with a whisk. Bring to a boil while whisking; when thickened remove from the heat.
11. Immediately add the shredded smoked Gouda cheese, stirring until melted; keep warm.
12. Arrange the cakes in a pile on platter; pour the cheese sauce over and let drip down sides (or serve the cheese sauce separately and pour over the cakes just before eating).

WW POINTS per serving: 8
Nutritional information per serving: 333 calories, 14.9g fat, 1.8g fiber

Here’s an excellent Asian appetizer that you can prepare for parties, or just to eat at home if you want to have something a little more special.

Crispy and full of flavor, these will be a hit with your friends!

Weight Watchers Lobster Rangoon recipe
Makes 30 servings

Ingredients
8 ounces lobsters, finely chopped
30 wonton wrappers
2 (8ounce) packages cream cheese
1 bunch green onions, finely chopped (use all but the white part)
1 egg, mixed with 2 tablespoons water
canola oil (to deep fry wontons)
2 tablespoons garlic juice (you can use the juice from a jar of chopped garlic in juice)
2 tablespoons lemon juice
Chinese duck sauce or plum sauce (for dipping)

Preparation
1. Put the cream cheese in a glass dish and microwave for 45 seconds.
2. Finely chop the green onions finely, and add to cream cheese.
3. Add the lemon and garlic juice; mix well.
4. Finely chop the lobster (or use the blender). Add to the cream cheese mixture, and mix in well.
5. Put 30 wonton wrappers onto a large flat baking pan.
6. Place a teaspoonful of the mixture into the center of each wonton wrapper.
7. Mix together the egg and 2 tablespoons of water. With 2 fingers, dip into the egg wash, then rub around the edge of each wonton.
8. Taking the bottom right tip of the wonton, bring it up to meet the top left tip, and press around the edges to make a seal (so the cream cheese mixture doesn’t come out when deep frying).
9. When all the 30 wontons are done, put them in the refrigerator for at least 2 hours.
10. When ready to deep fry, heat the canola oil to 350 degrees F.
11. Turn on the oven to 200 degrees F.
12. Drop 6 wontons in at a time, and fry on one side, then flip and fry on the other. Place on a layer of 4 paper towels to absorb the grease, then place in an oven proof dish, and put in the oven to keep warm while the next batch is cooking.
13. Serve with duck or plum sauce for dipping.

WW POINTS per serving: 2
Nutritional information per serving: 87 calories, 5.6g fat, 0.3g fiber

I’m usually not very imaginative when it comes to fruits - I just eat them raw or make smoothies.

But when I found this recipe for banana chips, I knew I had to try it. These chips make a very tasty and healthy snack.

Weight Watchers Baked Banana Chips recipe
Makes 6 servings

Ingredients
2 ripe bananas
1 tablespoon lemon juice

Preparation
1. Cut the bananas into thin slices.
2. Coat the slices in lemon juice.
3. Place the banana slices on parchment paper and bake them in the oven at 200 degrees F, turning every half hour and watching out for burning.
4. Remove them when they are crispy; let them cool cool, and store them in an airtight container.

WW POINTS per serving: 1
Nutritional information per serving: 36 calories, 0.1g fat, 1g fiber