Weight Watchers Recipes

This muffin recipe is very versatile - you can add your favorite nuts or fruits (like dried cherries, blueberries, cranberries, etc.). Just play with this recipe so you can get the most delicious combination (but be careful, the optional ingredients’ point value is not counted)!

Weight Watchers Oatmeal Spice Muffins recipe

Ingredients
1 cup rolled oats
1 large egg
1 cup buttermilk
1/2 cup unsalted butter, melted
1/2 cup packed down brown sugar
1 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 cup raisins or nuts or chocolate chips (optional)

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Here’s an easy and yummy recipe with an eastern flavor. The spices are warming, but not too hot and the allspice works nicely with the ginger. If you have a very large crock pot, you might need a larger quantity of broth/water to prevent the chicken from burning.

Weight Watchers Crock Pot Gingered Chicken Stew recipe

Ingredients
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons fresh ginger root
8 carrots, pared and cut into 1-inch pieces
1 green bell pepper, cut into chunks
1 (20 ounce) can unsweetened pineapple chunks, drained, juice reserved
4 ounces (about 1/2 cup) sliced water chestnuts
1 cup fat-free chicken broth or water
2 tablespoons cornstarch
1/2 teaspoon allspice
1/8 teaspoon white pepper

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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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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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Eating cooked cauliflower can get very boring, very fast. But using this sauce and topping will change everything, turning the plain old boring cauliflower into a real treat!

Weight Watchers Cauliflower Casserole recipe
Makes 6 servings

Ingredients
1 large cauliflower, cut into florets
1/4 cup grated Parmesan cheese
1/4 cup flour
6 tablespoons butter
2 cups milk
1/2 cup soft breadcrumbs
2 tablespoons prepared mustard
1 teaspoon salt

Preparation
1. Cook the cauliflower in boiling water for about 6 minutes (until crisp tender).
2. Drain and transfer the cauliflower to a lightly buttered 1 1/2 quart baking dish.
3. In a small saucepan, melt 3 tablespoons of butter and whisk in the flour and salt.
4. Stir until bubbly, then gradually add the milk, stirring constantly for about 3 minutes (until thick and smooth).
5. Stir in the mustard and pour the sauce over the cauliflower in the baking dish.
6. Melt the remaining butter, add the breadcrumbs and toss to coat.
7. Sprinkle Parmesan cheese over the casserole, then top with the buttered bread crumbs.
8. Bake at 375° F for about 20 minutes (or until bubbly and brown).

WW POINTS per serving: 5
Nutritional information per serving: 239 calories, 16.2g fat, 3.9g fiber

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