Weight Watchers Recipes

Moo Shu is a Chinese dish that consists of stir-fried veggies and meat (chicken, pork, beef or even tofu) wrapped in thin Chinese-style crepes with some hoisin sauce. In this quick recipe we will be using flour tortillas instead of the Chinese crepes, and some leftover chicken (if you have no leftovers use a roasted chicken from the store).

Some other ingredients that you can put inside these wraps are mushrooms, bell peppers, green onions, snow peas, bean sprouts, bamboo shoots, and scrambled eggs.

Weight Watchers Moo Shu Chicken Wraps recipe

Ingredients
2 cups cooked chicken, shredded
4 flour tortillas
1 (8 ounce) bag coleslaw mix
2 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons hoisin sauce

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Here’s a lower fat version of the family favorite baked macaroni and cheese recipe. I think it’s actually better than many of the full-fat versions, because the lower fat content of the cheese keeps it from separating and getting greasy. You can experiment with different types of cheese if you want, just be patient while making the roux, as it’s a little hard to make a good cream sauce when you have so little fat.

Weight Watchers Mac & Cheese recipe

Ingredients
2 cups uncooked elbow macaroni
1 1/2 cups reduced-fat sharp cheddar cheese
2 tablespoons margarine
2 cups skim milk
1/4 cup all-purpose flour
1/4 teaspoon Worcestershire sauce
1/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

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Weight Watchers Japanese Vegetable Pancakes recipe
Makes 4 servings

Ingredients
1/2 small green cabbage (3-4 cups), shredded
3 stalks celery, minced
1/2 onion, diced
1 large carrot, shredded
1 egg, beaten
2 cups whole wheat flour or white flour (you may need a bit more)
1 (10 ounce) can evaporated milk
1 teaspoon salt
2 tablespoons brown sugar
water
1/2 cup left over chicken or fish (optional)

Preparation
1. Mix together the vegetables.
2. Mix together the remaining ingredients to form a smooth batter.
3. Mix the vegetables in the batter - the mixture should be of a consistency that you can spoon the patties on to the skillet.
4. On a heated skillet sprayed with oil, drop spoonfuls of the batter (about 3 tablespoons for each pattie).
5. On medium heat, brown well the patties on one side, then flip and brown on the other side.
6. Serve hot or cold.

WW POINTS per serving: 7
Nutritional information per serving: 381 calories, 7.9g fat, 10.6g fiber

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Weight Watchers Zucchini Chocolate Cake recipe
Makes 18 servings

Ingredients
2 cups zucchini, grated
1/2 cup butter
2 large eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup buttermilk or sour milk
1/2 cup walnuts
3/4 cup chocolate chips
1/4 cup cocoa
1 teaspoon vanilla
1 3/4 cups sugar

Preparation
1. Preheat the oven to 325 degrees F.
2. Cream the butter, then add the oil and sugar; mix.
3. Add the zucchini, eggs, buttermilk, vanilla, cocoa, flour, baking soda and salt; mix well.
4. Fold in the chocolate chips and walnuts by hand.
5. Place the cake in a greased and floured 9×13 pan.
6. Bake for about 1 hour (or until done).

WW POINTS per serving: 7
Nutritional information per serving: 310 calories, 16.3g fat, 1.5g 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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