Weight Watchers Recipes

Weight Watchers Old-Fashioned Blueberry Muffins recipe
Makes 12 muffins

Ingredients
1 1/2 cups fresh blueberries or frozen blueberries, unthawed
1/2 cup butter
1 cup milk
2 large eggs
1 1/2 teaspoons orange zest
1 1/2 teaspoons vanilla extract
2 cups flour
2 1/2 teaspoons baking powder
3/4 cup sugar
3/4 teaspoon salt

Preparation
1. Preheat the oven to 400 degrees F.
2. Line 12 muffin cups with paper liners.
3. In a small saucepan, combine the milk, butter, orange zest and vanilla extract.
4. Stir over medium heat until the butter melts; cool until the mixture is warm to touch; beat in the eggs.
5. Sift the flour, baking powder, sugar and salt into a large bowl.
6. Add the milk mixture and stir just until blended; fold in the blueberries.
7. Divide the batter equally among the prepared muffin cups.
8. Bake the muffins for about 15-20 minutes (until golden and the tester comes out clean).

WW POINTS for one muffin: 5
Nutritional information for one muffin: 229 calories, 9.5g fat, 1g fiber

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Weight Watchers Chinese Almond Cookies recipe
Makes 20 cookies

Ingredients
10 almonds, cut in half
2 1/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coconut
1 cup shortening
1 large egg
1 1/2 cups sugar
1 teaspoon almond extract
1 tablespoon water

Preparation
1. Preheat the oven to 350 degrees F.
2. Cream together the egg, shortening, sugar, water and almond extract.
3. Add the sifted dry ingredients and coconut.
4. Knead the dough for a few moments. Shape into small balls.
5. Placed on greased cookie sheets. Flatten with the bottom of a glass dipped in flour.
6. Put 1/2 almond on top of each cookie.
7. Bake the cookies for about 12-15 minutes.

WW POINTS for one cookie: 5
Nutritional information for one cookie: 219 calories, 12g fat, 0.7g fiber

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Weight Watchers Penne with Chicken and Sun-Dried Tomatoes recipe
Makes 4 servings

Ingredients
8 ounces dry penne pasta
6 ounces boneless skinless chicken breasts
1/4 cup sun-dried tomato, to taste (preferably packed in cellophane)
1 1/4 cups chopped fresh baby mushrooms or portobello mushrooms
5 garlic cloves, peeled and minced
3 tablespoons chopped shallots
5 black olives, sliced
1/2 cup fresh peas or thawed frozen peas, to taste
cooking spray
1/4 cup white wine
1 tablespoon italian seasoning
12 ounces evaporated skim milk
1/2 cup boiling water
1 tablespoon flour
1/2 cup chopped fresh basil
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg

Preparation
1. Preheat the oven to 350 degrees F.
2. Fill a large pot with water and bring to a boil while cooking the rest of the recipe.
3. Place the chicken and wine in a shallow baking dish, and sprinkle with Italian seasoning.
4. Bake for about 15-20 minutes (or until the meat is no longer pink and the juices run clear).
5. Shred the chicken and reserve the cooking juices.
6. Drain the sundried tomatoes and finely chop them.
7. Pour the chicken cooking juices into a small saucepan.
8. Add the tomatoes, mushrooms, peas and shallots.
9. Saute over low heat for a few minutes (until the liquid is absorbed and the vegetables are wilted).
10. Remove the pan from the heat.
11. Cover to keep the vegetables warm.
12. Add the penne pasta to the boiling water and cook to the desired consistency (about 8-10 minutes, or according to the package directions).
13. While the pasta is cooking, preheat a heavy small saucepan on medium heat for 1 minute, then coat twice with cooking spray.
14. Add the flour and garlic, then whisk in the evaporated skim milk.
15. Add the red pepper flakes and nutmeg.
16. Whisk constantly and bring to a boil.
17. Continue to cook for another 5 minutes, whisking constantly, until thickened.
18. Reduce the heat to low and add the basil.
19. Drain the cooked pasta and place in a large bowl.
20. Add the chicken, vegetables and sauce.
21. Toss and garnish with sliced black olives.

One serving is approximately 300 grams.
WW POINTS per serving: 7
Nutritional information per serving: 383 calories, 2.8g fat, 8.4g fiber

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Weight Watchers Sliced Baked Potatoes recipe
Makes 4 servings

Ingredients
4 medium baking potatoes (evenly-sized)
1 1/2 tablespoons parmesan cheese
4 tablespoons grated cheddar cheese
2-3 tablespoons melted butter
2-3 tablespoons chopped fresh herbs (parsley, chives, thyme, sage) or 2 teaspoon dried herbs
1 teaspoon salt

Preparation
1. Preheat the oven to 425 degrees F.
2. Peel the potatoes if the skin is too tough, otherwise just scrub and rinse them.
3. Cut the potatoes into thin slices (but not all the way through – place the handle of a spoon or table knife alongside the potato to prevent the knife from slicing all the way).
4. Put the potatoes in a baking dish; slightly fan out the slices.
5. Drizzle the potatoes with melted butter and sprinkle with herbs and salt (to taste).
6. Bake the potatoes for about 50 minutes.
7. Remove the potatoes from the oven, sprinkle with parmesan and cheddar cheese.
8. Bake the potatoes for another 10-15 minutes (until they’re lightly browned and soft inside, and the cheeses are melted).

WW POINTS per serving: 4
Nutritional information per serving: 204 calories, 8.7g fat, 2.5g fiber

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Weight Watchers Garlic Prawns recipe
Makes 4 servings

Ingredients
1 lb prawns or shrimp, peeled and deveined, with tails left on
3 cloves garlic, minced
2 tablespoons fish sauce (nam pla)
1/4 cup vegetable oil
1/2 teaspoon minced cilantro
1/4 teaspoon white pepper
1/4 teaspoon freshly ground black pepper

Preparation
1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the garlic and cook, stirring, for about 2-3 minutes (until the garlic is translucent).
3. Stir in the shrimp, fish sauce, white pepper, black pepper and cilantro.
4. Cook over medium heat, stirring often, for about 3 minutes (until the shrimp is opaque).

One serving is approximately grams.
WW POINTS per serving: 6
Nutritional information per serving: 239 calories, 14.9g fat, 0.1g fiber

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