Weight Watchers Recipes

Weight Watchers Bacon, Potato and Onion Frittata recipe
Makes 4 servings

Ingredients
4 slices bacon, cut in 1/2 inch pieces
3/4 lb small red potatoes, thinly sliced
1 large red onion, chopped
6 eggs
3 tablespoons water
1 tablespoon chopped rosemary or 1 teaspoon dried rosemary
1/4 teaspoon ground paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation
1. Brown the bacon in a nonstick skillet with an oven-proof handle for about 5 minutes.
2. Transfer the bacon to paper towels to drain.
3. Pour off all but 1 tablespoon fat.
4. Add the potatoes, onion and rosemary.
5. Cover; lower heat, and cook, turning the slices, for about 10 minutes (until tender).
6. In a bowl, whisk the eggs, water, salt and pepper.
7. Pour over the potatoes.
8. Stir in the bacon.
9. Sprinkle with paprika.
10. Bake, uncovered, in a 350 degree oven for about 8-10 minutes (until set).

One serving is approximately 230 grams.
WW POINTS per serving: 7
Nutritional information per serving: 296 calories, 17.8g fat, 2.5g fiber

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Weight Watchers Vietnamese Grilled Shrimp recipe
Makes 4 servings

Ingredients
1 1/2-2 lbs large shrimp
1 teaspoon minced chili, or to taste
3 tablespoons lime juice, or to taste
3 tablespoons Thai fish sauce
1 tablespoon sugar
salt, to taste

Preparation
1. Start a charcoal or gas grill.
2. The heat should be medium-hot and the rack no more than 4 inches from the heat source.
3. Peel and devein the shrimp (optional).
4. Combine the chili, sugar, lime juice and Thai fish sauce.
5. Adjust seasoning according to taste.
6. Lightly salt the shrimp, then grill them for about 2 minutes on each side.
7. Divide the sauce among 4 bowls and serve as a dip for the shrimp.

One serving is approximately 200 grams.
WW POINTS per serving: 4
Nutritional information per serving: 202 calories, 3g fat, 0.1g fiber

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Weight Watchers Mango and Peach Cream recipe
Makes 4 servings

Ingredients
1 mango, diced
1 large peach, sliced
4 mint leaves
2 cups vanilla ice cream, softened
1 cup milk

Preparation
1. Place all the ingredients in a blender or food processor and blend on high until smooth and airy.
2. Garnish with slices of peach, mango and mint leaves.

WW POINTS per serving: 5
Nutritional information per serving: 232 calories, 10.4g fat, 2g fiber

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Weight Watchers Greek Salad recipe
Makes 6 servings

Ingredients
3 large plum tomatoes, seeded and coarsely chopped
1 head lettuce, torn into bite-size pieces
1 English cucumber, peeled and coarsely chopped
1 medium red onion, cut into thin rings
3/4 cup kalamata olives
1 small green pepper, cut into thin rings
3/4 cup crumbled Feta cheese

For the dressing
2 garlic cloves, minced
6 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 tablespoons fresh lemon juice
1 teaspoon dried oregano
salt, to taste
freshly ground black pepper, to taste

Preparation
1. Soak the onion rings in a small bowl of ice water for about 10 minutes.
2. Whisk the dressing ingredients together until blended; season with salt and pepper to taste.
3. Drain the onion from the ice water and pat dry with paper towels.
4. In a large bowl, combine all the salad ingredients (except the Feta cheese).
5.Toss the salad with the dressing.
6. Sprinkle cheese over the salad and serve.

WW POINTS per serving: 6
Nutritional information per serving: 223 calories, 19.5g fat, 2.5g fiber

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Weight Watchers Spicy Ground Chicken recipe
Makes 4 servings

Ingredients
1 lb ground chicken (or ground turkey) - don’t use ground chicken in the tube
1 cup mushrooms, sliced
1 zucchini, sliced
1 red pepper, sliced
1 green pepper, sliced
1 tablespoon minced garlic
1 onion, chopped
2-3 cups chunky hot salsa
1 teaspoon olive oil (optional)
4 soft flour tortillas (optional)

Preparation
1. Slice all the vegetables.
2. Spray a non-stick skillet with cooking spray (or optional - olive oil).
3. Cook the ground chicken for about 10 minutes (until completely done).
4. Remove the chicken from the pan and set aside.
5. Add the garlic and onions to the pan and saute until translucent.
6. Add the mushrooms, zucchini, green and red peppers.
7. Cover, stirring often, until cooked.
8. Don’t drain the liquid.
9. Add the cooked ground chicken and salsa to the vegetables.
10. Mix well.
11. Simmer for about 10 minutes.
12. Serve wrapped in a soft flour tortilla or over rice.

One serving is approximately 430 grams.
WW POINTS per serving: 4
Nutritional information per serving: 210 calories, 4g fat, 4.3g fiber

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