Weight Watchers Recipes

Weight Watchers Cranberry Orange Muffins recipe
Makes 12 muffins

Ingredients
2 cups flour
1 cup fresh cranberries, chopped
2 teaspoons orange zest
1/2 cup orange juice
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 large eggs
1/2 cup vegetable oil
1/2 cup nuts, chopped

Preparation
1. Preheat the oven to 400 degrees F.
2. Grease a 12-cup muffin pan.
3. In a bowl, stir together the cranberries, orange peel and 1/4 cup of the sugar.
4. In a larger bowl, sift together the flour, salt, baking powder, and the rest of the sugar.
5. Add the orange juice, vegetable oil and eggs all at once to the flour mixture and stir until moistened.
6. Fold in the sugared cranberries and chopped nuts.
7. Pour the batter into the muffin pan, evenly dividing it between the cups.
8. Bake at 400 degrees F for about 20-25 minutes (or until golden brown).

WW POINTS for one muffin: 6
Nutritional information for one muffin: 259 calories, 13.1g fat, 1.5g fiber

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Weight Watchers Composed Appetizer Platter recipe
Makes 8 servings

Ingredients
3/4 lb cooked shrimp, peeled but with tails left on
1 head fresh cauliflower and 1 head fresh broccoli, washed and cut into bite-size pieces
2 (10 ounce) cans button mushrooms, drained
1 pint grape tomato or cherry tomatoes, washed
1 cup pitted Kalamata olives (optional)
2 cups baby carrots, washed and scraped
1/2 small red onion, sliced
4 hard-boiled eggs, peeled and halved
1 (8 ounce) bottle Italian salad dressing
freshly ground black pepper, to taste

Preparation
1. The night before serving, place the cauliflower pieces, mushrooms, tomatoes, carrots, onions and olives (if using) in a large bowl.
2. Pour the dressing bottle over the vegetables and mix well.
3. Tightly cover and refrigerate overnight.
4. In the morning, add the cooked shrimp to the vegetable mixture. Combine gently but thoroughly; keep covered and refrigerated until ready to serve.
5. Just before serving, drain the shrimp/vegetable mixture well and arrange attractively on a platter.
6. Arrange the hard boiled egg halves around the edge of the platter, grind some black pepper over and serve.

WW POINTS per serving: 5
Nutritional information per serving: 236 calories, 11.7g fat, 5.4g fiber

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Weight Watchers Moist Banana Bread recipe
Makes 12 servings

Ingredients
3 ripe bananas, mashed
1 3/4 cups flour
2 eggs
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup milk
1/2 cup vegetable oil
1/4-1/2 cup walnuts (optional)

Preparation
1. Preheat the oven to 325 degrees F.
2. In a bowl, combine the mashed bananas, eggs, oil, milk, sugar and vanilla.
3. Add the flour and baking soda.
4. Mix well to combine for about 2-3 minutes.
5. Pour the mixture into a greased loaf pan and bake in the oven for about 1 hour and 20 minutes.

WW POINTS per serving: 6
Nutritional information per serving: 286 calories, 10.4g fat, 1.3g fiber

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Weight Watchers Mushroom Sauce recipe
Makes 2 cups

Ingredients
1 cup chopped mushrooms
2 tablespoons butter
2 tablespoons minced onions
1/2 cup tomato puree
1/2 cup white wine
1 cup left over home-made beef gravy (or brown gravy made from a packet)
2-5 drops Maggi seasoning (or Worcestershire sauce)
salt and pepper, to taste

Preparation
1. Saute the onions in butter until very tender.
2. Add the mushrooms and saute for about 2-3 more minutes.
3. Add the wine, simmer, and reduce by half.
4. Add the beef gravy and tomato puree and simmer for about 5 minutes.
5. Add the Maggi seasoning, salt and pepper to taste (you can also try adding your favorite herbs to this sauce).
6. Serve with steak or roasted turkey or chicken.

WW POINTS for one cup: 6
Nutritional information for one cup: 248 calories, 14.5g fat, 2.1g fiber

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Weight Watchers Mashed Potatoes with Caramelized Onion and Horseradish recipe
Makes 8 servings

Ingredients
2 1/2 lbs baking potatoes, peeled and cubed
4 cups chopped onions
1/4 cup light butter
2 tablespoons prepared horseradish
2 teaspoons brown sugar
1/4 cup Dijon mustard
1 tablespoon white balsamic vinegar (optional)
1/2 cup 2% low-fat milk
1 tablespoon light mayonnaise or fat-free mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon salt (or to taste)

Preparation
1. Melt 1 tablespoon butter in a medium non-stick skillet over medium-high heat.
2. Add the sugar and onion; saute for about 10 minutes (or until caramelized).
3. Remove from the heat and stir in the vinegar (if using).
4. Place the potatoes in a saucepan and cover with water.
5. Bring to a boil; reduce the heat and simmer for about 15-20 minutes (or until tender).
6. Drain the potatoes and return them to the pan.
7. Add the milk and 3 tablespoons butter; mash to the desired consistency.
8. Cook for about 2 minutes (or until thoroughly heated through), stirring constantly.
9. In a small bowl, combine the Dijon mustard and remaining ingredients, stirring with a whisk until blended.
10. Add the caramelized onion mixture and Dijon mustard mixture to the potato mixture, stirring to combine, and serve

WW POINTS per serving: 4
Nutritional information per serving: 218 calories, 5.4g fat, 4.1g fiber

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