Weight Watchers Recipes

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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Weight Watchers Homemade Ice Cream recipe
Makes 1 serving (847g)

Ingredients
1/2 cup half-and-half
3 cups crushed ice
1/4 teaspoon vanilla
1 tablespoon sugar
1/3 cup rock salt
1 sandwich Ziploc bag
1 gallon Ziploc bag

Preparation
1. Place the half-and-half, sugar and vanilla in the smaller Ziploc bag and seal the bag (making sure it is tightly closed).
2. Place the ice and rock salt in the larger bag and then add the filled small bag. Seal the large bag.
3. Squeeze the bag for about 10-15 minutes (until the ice cream has thickened).
4. Remove the small bag, unseal, and eat the ice cream with a spoon.

WW POINTS per serving: 5
Nutritional information per serving: 209 calories, 13.9g fat, 0g fiber

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Weight Watchers Delicious Hummus recipe
Makes 7 servings

Ingredients
2 (10 ounce) cans chickpeas, drained and rinsed
1/4 cup toasted sesame seeds
1/4 cup tahini
1/2 cup fresh parsley, chopped (or 1/4 cup dried)
2 cloves garlic, minced
1 medium onion, chopped
2 tablespoons fresh lemon juice
1-2 tablespoon tamari
2 tablespoons cider vinegar
1 tablespoon curry powder (optional)
salt and pepper, to taste

Preparation
1. In a food processor, puree the garlic, onion, lemon juice, tamari, vinegar and curry powder (if using) until the mixture is smooth.
2. Add half of the tahini and half of the chickpeas and blend until smooth.
3. Add the remaining tahini and chickpeas and blend coarsely (so that the mixture is chunky).
4. Toast the sesame seeds in a heavy skillet over medium heat until they are golden, shaking the pan or stirring constantly to avoid burning.
5. Add the toasted sesame seeds and parsley to the hummus and stir to blend.
6. Add salt and pepper to taste.
7. Serve as a sandwich filling, or as a dip with toasted pita wedges or fresh vegetables.

WW POINTS per serving: 4
Nutritional information per serving: 204 calories, 9.1g fat, 5.9g fiber

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