Weight Watchers Recipes

If you like pumpkin pie, you will probably love this zucchini pie as well!

Weight Watchers Zucchini Pie recipe
Makes 8 servings

Ingredients
2 cups pureed cooked zucchini
1 (9 inch) pie crust
1/4 cup honey
2 eggs
1/3 cup sugar
1 cup evaporated milk, warmed
2 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice

Preparation
1. Preheat the oven to 425 degrees F.
2. Skin the zucchini and cut it up into 1-inch chunks.
3. Microwave on high for about 9 minutes (until easily pierced with a fork), stirring once.
4. Pour off any water.
5. Puree the zucchini in the blender.
6. Mix the zucchini puree, with the honey and dry ingredients.
7. Warm the milk; add the milk and eggs to the zucchini mixture.
8. Use a hand mixer to blend well.
9. Pour the mixture into the unbaked pie crust.
10. Bake in the 425° F oven for about 10 minutes, then reduce the heat to 350° F and bake for about 40-45 more minutes longer (or until a knife inserted slightly off center comes out clean).
11. Let cool for about 2 hours and then chill in the refrigerator for several more hours, if desired.
12. Serve with whipped cream.

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If you’ve been following this blog for a longer time, you might know that I pretty much hate onions… But this recipe is quite popular with my family (everyone says it has a great flavor), so I decided to post it here. Enjoy!

Weight Watchers Roasted Red Onions recipe
Makes 4 servings

Ingredients
4 large red onions, peeled and quartered
2 tablespoons virgin olive oil
4 garlic cloves, minced
1/2 teaspoon fennel seeds (optional)
1/2 teaspoon red chili pepper flakes (optional)
1/2 teaspoon dried oregano (optional)
1/2 teaspoon salt

Preparation
1. In a mixing bowl, toss the onions with the olive oil.
2. Add the minced garlic, fennel seeds, red chili flakes, oregano and salt.
3. Mix well to coat the onions.
4. Transfer the mixture to a roasting pan that’s large enough to hold the onions in a single layer.
5. Roast at 375 degrees F for about 1 hour (or until the onions are caramelized).

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This is a simple, flavorful, and juicy way to prepare chicken. It’s very quick to marinate and prepare, but tastes so good! The mint sauce is cooling and makes a nice texture/flavor contrast.

Weight Watchers Grilled Chicken Breasts in Spiced Yogurt recipe
Makes 6 servings

Ingredients
6 boneless skinless chicken breast halves
2 1/4 cups plain yogurt
2 tablespoons minced shallots
3 tablespoons olive oil
1/4 teaspoon cinnamon
2 1/2 tablespoons fresh lemon juice
2 teaspoons salt
3/4 teaspoon black pepper
1 cup fresh mint leaves
3/4 teaspoon ground cumin
1 tablespoon chili powder
3/4 teaspoon ground coriander

Preparation
1. Stir together 1 cup yogurt, 1 tablespoon lemon juice, 2 tablespoons olive oil, the salt, pepper and spices.
2. Add the chicken and turn until well coated.
3. Marinate at room temperature for about 20-30 minutes.
4. While the chicken is marinating, preheat the grill.
5. Stir together the remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
6. Reduce the grill to moderate heat.
7. Discard the marinade and grill the chicken on a lightly oiled grill rack, turning occasionally, for about 10-12 minutes (until the chicken is cooked through).
8. Transfer the chicken to a serving platter.
9. In a small bowl, toss together the remaining oil, shallots and mint.
10. Drizzle the chicken with the yogurt sauce and top with shallot and mint salad.

WW POINTS per serving: 6
Nutritional information per serving: 258 calories, 11.6g fat, 1g fiber

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This is a very nice sauce that’s not too spicy. It’s great served with crab cakes.

Weight Watchers Thai Dipping Sauce recipe - 2 points recipe
Makes 8 servings

Ingredients
8 Thai red chili peppers, seeded
1 (28 ounce) can tomatoes
4 cloves garlic, crushed
1 shallot, minced
2/3 cup rice vinegar
2/3 cup sugar
2 teaspoons salt

Preparation
1. Combine all the ingredients in a small saucepan and bring to a boil.
2. Reduce the heat to very low, cover and simmer for about 45 minutes (up to 1 hour), or until the sauce has thickened.
3. Taste and adjust seasonings as necessary.
4. Transfer to small dipping dishes and serve.

WW POINTS per serving: 2
Nutritional information per serving: 104 calories, 0.4g fat, 1.9g fiber

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The Wasabi/lime combination gives an unusual, gentle flavor boost to the traditional recipe. Comfort food with a kick!

Weight Watchers Weight Watchers Wasabi Deviled Eggs recipe - 2 points recipe
Makes 1 serving

Ingredients
1 medium hard boiled egg
1/8 teaspoon Wasabi powder
1 dash Worcestershire sauce
1/8 teaspoon lime juice
a little lite mayonnaise
salt and pepper, to taste
finely chopped chives, to garnish
1 pinch of sweet curry powder, to garnish

Preparation
1. Bring the eggs to a boil, simmer for about 10 minutes, then cool under cold water.
2. Peel the eggs and cut them in half, scooping out the yolks.
3. Mix the Wasabi powder with the lime juice.
4. Add the egg yolks and Worcestershire sauce, mixing well.
5. Add salt and pepper to taste.
6. Stuff the eggs with the mixture.
7. Garnish with a pinch of curry powder and finely chopped chives.
8. Refrigerate until ready to serve.

WW POINTS per serving: 2
Nutritional information per serving: 68 calories, 4.7g fat, 0g fiber

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