Weight Watchers Recipes

Weight Watchers Cucumber and Pineapple Salad with Mint recipe
Makes 7 servings

Ingredients
2 seedless English cucumbers (seedless)
1 small pineapple (or half a large one)
1 red onion
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh mint
coarse salt & freshly ground black pepper, to taste

Preparation
1. Slice the top and bottom off of the pineapple; stand the pineapple on a cutting board, and slice off the peel with a sharp knife.
2. Next, lay the pineapple on its side and cut out the eyes. Cut the pineapple in half the long way, cut each half in half again, and cut out core. Cut each quarter into bite-size pieces and drop them into a wide salad bowl.
3. Cut off the ends of the cucumbers and discard. Slice the cucumbers into 1/4 inch thick rounds and add to the pineapple.
4. Slice the onion into thin half moons and add to salad.
5. Add mint, drizzle with olive oil, and season with salt and pepper to taste. Toss.
6. Serve right away or cover and refrigerate for a few hours.

WW POINTS per serving: 2
Nutritional information per serving: 88 calories, 4.1g fat, 2g fiber

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Weight Watchers Strawberry and Blueberry Salad with Whipped Ricotta Cream recipe
Makes 4 servings

Ingredients
2 cups strawberries, freshly sliced
1 cup blueberry
1/2 cup skim milk ricotta cheese
2 tablespoons nonfat sour cream
1/4 cup diet lemon-lime soda, divided
2 1/2 teaspoons lemon zest
1 tablespoon fresh mint leaves, chopped

Preparation
1. In a medium bowl, toss together the strawberries, blueberries, mint and 2 tablespoons of soda; set aside for 10 minutes.
2. Meanwhile, in another bowl combine the ricotta cheese, lemon zest and remaining 2 tablespoons of soda.
3. Whip with a hand-held mixer until light and fluffy; stir in the sour cream.
4. Place about 3/4 cup of berry mixture in each of 4 small bowls and top each serving with 1/3 cup of cream.

WW POINTS per serving: 2
Nutritional information per serving: 94 calories, 2.9g fat, 2.5g fiber

Weight Watchers Mexican Chicken Casserole recipe
Makes 6 servings

Ingredients
6 boneless skinless chicken breast halves
1 (6 ounce) package stove top chicken flavor stuffing mix
1/2 cup reduced-fat Monterey Jack cheese, shredded
3/4 cup salsa
1 1/4 cups hot water
1 tablespoon lowfat margarine (optional)

Preparation
1. Preheat the oven to 350 degrees F.
2. In a 2-quart baking pan, stir in the water, 1/4 cup of the salsa, seasoning packet and margarine (if using).
3. Arrange the chicken over the stuffing.
5. Pour the remaining salsa over the chicken.
6. Loosely cover pan with foil; bake for about 35 minutes.
7. Sprinkle with cheese while still hot and serve.

One serving is approximately 235 grams.
WW POINTS per serving: 5
Nutritional information per serving: 262 calories, 3.3g fat, 1.2g fiber

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Weight Watchers Cherry Banana Smoothie recipe
Makes 2 servings

Ingredients
1 cup frozen unsweetened tart red cherries
1 banana, very ripe peeled and chunked
1 cup skim milk

Preparation
1. Place all the ingredients in a blender and puree until smooth.
2. Serve.

WW POINTS per serving: 2
Nutritional information per serving: 138 calories, 0.8g fat, 2.8g fiber

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Weight Watchers Chicken and Pasta Salad recipe
Makes 8 servings

Ingredients
2 cups pasta
1 lb boneless chicken breasts
1 cup low-fat yogurt
1 cup red seedless grapes, washed and sliced
1 cup baby peas, cooked, drained and cooled
2 celery ribs, thinly sliced
1 teaspoon mustard
salt, to taste
pepper, to taste

Preparation
1. Cook the chicken breasts until tender; drain and chill.
2. In the meantime, in a large pot cook the pasta until al dente; drain and rinse under cold water.
3. Mix the mustard, yogurt, salt and pepper into the pasta.
4. Cut the chicken into bite-sized pieces and add it to this mixture.
5. Fold in the pasta, grapes, peas and celery.
6. Toss well, cover and refrigerate for about an hour; serve.

One serving is approximately 120 grams.
WW POINTS per serving: 3
Nutritional information per serving: 170 calories, 2.3g fat, 2g fiber

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