Weight Watchers Recipes

This frittata is tasty, healthy, easy and inexpensive to make. It’s 4 WW points per serving and makes a beautiful breakfast, brunch or light dinner.

Weight Watchers Asparagus and Potato Frittata recipe
Makes 4 servings

Ingredients
4 large eggs
4 egg whites
1 lb asparagus
1 large baking potato, peeled and thinly sliced
1 onion, chopped
1/2 cup nonfat milk
1/4 cup grated Parmesan cheese, divided
1/4 teaspoon baking powder
1/2 teaspoon salt

Preparation
1. Preheat the oven to 350 degrees F.
2. Place the potato in saucepan and cover with water by 3 inches. Cover the pan and bring to boil over high heat; boil for about 5 minutes.
3. Add the asparagus and boil for 2 more minutes.
4. Drain and set aside to cool.
5. In a bowl, combine the whole eggs and egg whites, three tablespoons of the Parmesan cheese, milk, baking powder and salt. Mix in the potato and asparagus.
6. Heat an oven-proof nonstick pan, spray with nonstick spray and add the chopped onion.
7. Cook for about 2 minutes, stirring occasionally.
8. Add the egg mixture and reduce the heat to medium.
9. Cover and cook for about 10 minutes (until almost set).
10. Uncover the skillet and sprinkle the remaining Parmesan cheese.
11. Transfer to the oven to cook for about 5 minutes (until browned).
12. Invert onto a plate and cut into wedges prior to serving.

WW POINTS per serving: 4
Nutritional information per serving: 197 calories, 7.2g fat, 3.3g fiber

I love shrimp, so when I found this recipe, I knew I had to try it. It’s very fast and easy, and has a nice, subtle flavor (you can add more garlic and pepper if you want a stronger flavor).

Weight Watchers Grilled Shrimp Scampi recipe
Makes 4 servings

Ingredients
1 1/2 lbs medium shrimp, peeled and deveined
1 tablespoon minced garlic
3 tablespoons chopped fresh parsley
1/4 cup olive oil
1/4 cup lemon juice
1 dash crushed red pepper flakes
1 dash ground black pepper, to taste

Preparation
1. In a large, non-reactive bowl, stir together the garlic, parsley, olive oil, lemon juice, and black pepper. Season with crushed red pepper, if desired.
2. Add the shrimp; toss well to coat.
3. Marinate in the refrigerator for about 30 minutes.
4. Preheat the grill to high heat. Thread the shrimp onto skewers, piercing once near the tail and once near the head.
5. Discard any of the remaining marinade.
6. Lightly oil the grill grate. Grill for about 2-3 minutes on each side (or until the shrimp turns opaque).

WW POINTS per serving: 5
Nutritional information per serving: 205 calories, 11g fat, 0.1g fiber

Sorbet is a frozen dessert that was allegedly invented by the Roman Emperor Nero, during the first century A.D.

In this delicious sorbet recipe, the lime heightens the natural sweetness of the mango, while the whipped egg whites make the dessert light and airy.

The directions and preparation time here are for conventional freezer preparation without an appliance. If you’re using an ice cream maker, follow the directions for your machine.

Weight Watchers Mango and Lime Sorbet recipe
Makes 4 servings

Ingredients
1 large mango
5 tablespoons lime juice, divided
2 egg white
1 1/2 teaspoons gelatin powder
1-2 tablespoon sugar or Splenda granular (to taste)
lime zest, strips (optional)

Preparation
1. Peel and cut up the mango into chunks. Puree the mango and 2 tablespoons of lime juice in a blender; set aside.
2. In a small heatproof bowl, mix the gelatin into the remaining 3 tablespoons of lime juice. Place the bowl in a small saucepan of simmering water and stir until the gelatin dissolves.
3. Add the gelatin-lime juice mix to the mango puree.
4. Whisk the egg whites to soft peaks. Add sugar or Splenda.
5. Gently fold the egg whites into the mango.
6. Place the mixture into a freezer-proof bowl for about 2 hours. Then take the bowl out of the freezer and mix to break up the ice chunks and return to the freezer. Allow it to freeze until firm or solid.
7. If the sorbet is frozen solid prior to serving, place in the refrigerator for about 10 minutes before serving.
8. Scoop the sorbet into bowls and garnish with lime zest strips.

WW POINTS per serving: 1
Nutritional information per serving: 68 calories, 0.2g fat, 1.2g fiber

Here’s a great 0 point recipe for all you salad lovers!

This salad has a very nice mix of flavors - it’s spicy from the peppers, tart from the apples, and sweet from the strawberries. I’ll be making this again!

Weight Watchers Spinach and Fruit Salad recipe
Makes 6 servings

Ingredients
6 cups baby spinach, washed and torn into bite-size pieces
2 cups strawberries, washed, hulled and sliced
1 medium Granny Smith apple, diced
2 green onion, sliced
1 large jalapeno pepper, seeded and minced
3 tablespoons cilantro, chopped
citrus vinaigrette dressing
ascorbic acid (optional)

Preparation
1. In a medium bowl, mix the strawberries and apples; sprinkle lightly with asorbic acid if using.
2. Add the onions, jalapeno pepper and cilantro; mix well.
3. Allow the fruit to sit at room temperature for about 20-30 minutes.
4. Place the spinach in a large bowl, add the fruit and toss well to mix.
5. Pour on a citrus vinaigrette dressing to suit your taste and serve on chilled salad plates.

WW POINTS per serving: 0
Nutritional information per serving: 36 calories, 0.3g fat, 2.4g fiber

These chicken strips are really easy to make… This recipe really turns ordinary chicken into something special!

I know a lot of people are asking about the serving size. As in most of the recipes, it is approximate - it really depends on how many strips you cut the chicken breasts into.

Weight Watchers Buffalo-Style Chicken Fingers recipe
Makes 12 servings

Ingredients
1 lb boneless skinless chicken breasts
1 cup crushed corn flakes
1 tablespoon finely snipped parsley
1/3 cup bottled Blue Cheese salad dressing
1-2 teaspoon bottled Tabasco sauce
celery ribs
1/4 teaspoon salt
2 teaspoons water

Preparation
1. In a shallow bowl or pie plate, combine the crushed corn flakes, parsley and salt.
2. Cut the chicken breasts into strips about 3/4 inch wide and 3 inches long.
3. In a large mixing bowl, combine the 1/3 cup Blue Cheese dressing, Tabasco sauce and water.
4. Add the chicken, stir well to coat.
5. Roll the chicken pieces individually in the crumb mixture to coat.
6. Place the strips on a foil lined baking sheet.
7. Freeze for about 2 hours (until firm).
8. Place the frozen strips in a freezer container.
9. Cover and freeze up to 1 month.
10. To serve, heat the oven to 425 degrees F.
11. Place the frozen chicken strips in a single layer in a lightly greased 15×10x1 baking pan.
12. Bake for about 18-20 minutes (until the meat is no longer pink in center and the crumbs turn golden).
13. Serve warm with celery sticks and additional Blue Cheese dressing for dipping.

WW POINTS per serving: 2
Nutritional information per serving: 84 calories, 4g fat, 0.1g fiber