Weight Watchers Recipes

Weight Watchers Zucchini Chocolate Cake recipe
Makes 18 servings

Ingredients
2 cups zucchini, grated
1/2 cup butter
2 large eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup buttermilk or sour milk
1/2 cup walnuts
3/4 cup chocolate chips
1/4 cup cocoa
1 teaspoon vanilla
1 3/4 cups sugar

Preparation
1. Preheat the oven to 325 degrees F.
2. Cream the butter, then add the oil and sugar; mix.
3. Add the zucchini, eggs, buttermilk, vanilla, cocoa, flour, baking soda and salt; mix well.
4. Fold in the chocolate chips and walnuts by hand.
5. Place the cake in a greased and floured 9×13 pan.
6. Bake for about 1 hour (or until done).

WW POINTS per serving: 7
Nutritional information per serving: 310 calories, 16.3g fat, 1.5g fiber

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Weight Watchers Creamy Vegetable Chowder recipe
Makes 8 servings

Ingredients
1 1/2 cups diced potatoes
2 cups chopped onions
1/2 cup green beans, cut into 1 inch pieces
1 cup peeled and diced carrots
1 cup zucchini, diced
1/2 cup green peas, fresh or frozen
1/2 cup red bell pepper, diced
2 celery ribs, diced
1 tablespoon butter
2 cups milk
3 cups water or basic light vegetable stock
1 tablespoon canola oil or other vegetable oil
1 cup cheddar cheese, grated
2 ounces neuchatel cheese or cream cheese
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Preparation
1. In a large soup pot on medium heat, saute the onion in the butter and oil for about 3-4 minutes.
2. Stir in the celery, cover and cook, stirring occasionally, until just soft.
3. Add the potatoes, carrots, water or stock, bay leaf, thyme, salt and pepper; bring to a boil, then reduce the heat, cover and simmer for about 5 minutes (until the vegetables are just tender).
4. With a slotted spoon or strainer, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
5. Add the bell peppers, green beans and zucchini to the soup pot and cook for about 5 minutes (until the green beans are tender).
6. Stir in the peas and parsley, simmer for about 2 more minutes, then remove from the heat.
7. Discard the bay leaf.
8. Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
9. Stir the sauce into the soup and gently reheat.
10. Serve the soup hot.

WW POINTS per serving: 4
Nutritional information per serving: 203 calories, 12g fat, 2.9g fiber

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Weight Watchers Chili recipe
Makes 8 servings

Ingredients
2 lbs ground beef
2 cloves garlic, mashed
3/4 cup chopped green pepper
1 (4 ounce) can mushrooms (drained)
1 (6 ounce) can tomato paste
1 onion, chopped
1 quart water
1 teaspoon Worcestershire sauce
3 bay leaves
1 teaspoon cumin
1 teaspoon cinnamon
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon allspice
1/2 teaspoon red pepper

Preparation
1. In a large skillet, brown the meat, draining off the fat.
2. Add the remaining ingredients, bring to a boil and simmer for about 3 hours.

One serving is approximately 300 grams.
WW POINTS per serving: 7
Nutritional information per serving: 283 calories, 17.6g fat, 2.5g fiber

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Weight Watchers Delicious Strawberry Smoothie recipe
Makes 2 servings

Ingredients
1 cup frozen strawberries
1 banana
1 cup milk
1/4 cup sugar
8-10 ice cubes

Preparation
1. Place all the ingredients in a blender.
2. Blend until smooth.

WW POINTS per serving: 5
Nutritional information per serving: 266 calories, 4.8g fat, 3.9g fiber

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Weight Watchers Microwave Potato Chips recipe
Makes 4 servings

Ingredients
4 large potatoes
a little vegetable oil (for the microwave bacon tray)
spices (seasoning salt, granulated garlic powder, dried dill weed, cayenne pepper), to taste

Preparation
1. If the potatoes are old, peel and thinly slice them (less than 1/16″ in thickness, slicing across the potato).
2. If the potatoes are new or they have good skins, do not peel (just scrub them well), then thinly slice them (less than 1/16″ in thickness, slicing across the potato).
3. Place the potato slices in a bowl, sprinkle with some salt (if desired), cover with cold water and let sit for about 10 minutes.
4. Remove the potato slices in batches onto paper toweling and pat dry.
5. If you have a microwave bacon tray, rub it with a little vegetable oil, then place the sliced potatoes flat on the tray in a single layer. (If you don’t have a bacon tray, use a microwave safe casserole dish and rub the inside of the dish with some oil for the first batch of the potato chips).
6. Sprinkle with your choice of herbs or spices.
7. Cover with a microwaveable, round heavy plastic cover.
8. Microwave on high (full power) for about 5-5 1/2 minutes (or until they curl slightly and are a very light brown color).
9. The cooking time could slightly vary, depending on the wattage of your microwave and the thickness of the slices (the thinner the slices are, the quicker they will cook).

WW POINTS per serving: 5
Nutritional information per serving: 284 calories, 0.3g fat, 8.1g fiber

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