Weight Watchers Recipes

Weight Watchers Moist Pork Chops recipe
Makes 6 servings

Ingredients
6 pork chops
3/4 cup all-purpose flour
1/4 cup cornstarch
3 tablespoons creole seasoning

Preparation
1. Season the pork chops with 2 tablespoons of the creole seasoning on both sides.
2. In a shallow bowl, combine the cornstarch, flour, and the remaining tablespoon of creole seasoning. Dredge the pork chops in the flour mixture.
3. In a large iron skillet, heat some oil and add the pork chops in batches, cooking for about 5-6 minutes on each side (until golden brown).
4. Drain on paper towels. Season lightly with salt and pepper.

One serving is approximately 280 grams.
WW POINTS per serving: 7
Nutritional information per serving: 301 calories, 14.4g fat, 0.5g fiber

Weight Watchers Shrimp Macaroni Salad recipe
Makes 6 servings

Ingredients
1 1/2 cups macaroni, cooked and drained
1 lb shrimp, shelled
1/2 cup sour cream
1/2 cup mayonnaise
4 ounces American cheese, cubed
1/4 cup green pepper, chopped
2 tablespoons onion, chopped
1/2 cup celery, chopped
3 tablespoons vinegar
3/4 teaspoon salt

Preparation
1. Cut up the shrimp.
2. Toss the shrimp with the macaroni, cheese, celery, pepper and onion.
3. Blend the remaining ingredients and toss with the shrimp mixture.
4. Chill before serving.

One serving is approximately 185 grams.
WW POINTS per serving: 8
Nutritional information per serving: 363 calories, 16.9g fat, 1.1g fiber

Yesterday I felt like cooking something a little more exotic, so I tried this chicken curry recipe. It turned out well, so you should try it if you like curry dishes.

I know there are some people who may not like the banana topping, so you can leave it out completely, or try replacing it with something more neutral (like carrots, bamboo shoots or pineapple chunks).

Weight Watchers Thai Red Chicken Curry recipe
Makes 4 servings

Ingredients
2 chicken breasts, cut into cubes
350 g potatoes, cut into cubes
2 bananas
1 clove garlic, chopped
2 onion, sliced
150 ml low-fat plain yogurt
2 tablespoons Thai red curry paste
25 g creamed coconut
1 tablespoon tomato puree
1 tablespoon oil
1 lime
2 tablespoons chopped fresh coriander
300 ml boiling water

Preparation
1. Saute the onion and garlic in oil until soft.
2. Stir in the chicken cubes and cook for about 3 minutes (until lightly brown).
3. Add the curry paste and cook for another 2 minutes.
4. Disolve the creamed coconut in boiling water and add to the pan.
5. Add in potatoes and tomato puree.
6. Cover and simmer for about 25 minutes.
7. Stir in the yogurt and chopped coriander.
8. Chop the bananas and mix in with the lime juice and zest; chill until the curry is ready to serve and use as a topping (optional).

One serving is approximately 417 grams.
WW POINTS per serving: 8
Nutritional information per serving: 386 calories, 15.2g fat, 4.8g fiber

This is a traditional Southwestern recipe for a very easy and tasty dish. If you feel adventurous, you can experiment with this recipe by adding some tomatoes, portobello mushrooms or mozzarella cheese to this casserole.

Weight Watchers Sausage and Eggplant Casserole recipe
Makes 4 servings

Ingredients
1/2 lb bulk sausage
1 small eggplant
1 egg, beaten
1 small yellow onion, chopped
1 tablespoon butter
1/2 cup dry breadcrumbs
1/2 cup butter cracker crumbs
1 1/2 tablespoons italian seasoning
freshly ground black pepper

Preparation
1. Peel the eggplant, cut into 1-inch cubes and lightly salt to sweat the bitter taste out.
2. In a saucepan, cook the eggplant cubes with water for about 18 minutes (until tender); drain and cool slightly.
3. Cook the sausage and onion until the sausage is browned and the onion is soft.
4. Combine the eggplant and sausage; add the beaten egg and bread crumbs.
5. Spoon into a prepared casserole.
6. Combine the butter and cracker crumbs. Spread over the top of the casserole.
7. Bake at 350 degrees F for about 25-30 minutes (until the cracker crumbs are golden brown).

WW POINTS per serving: 7
Nutritional information per serving: 323 calories, 15.9g fat, 5.9g fiber

Here’s a great pasta recipe that has become a favorite of mine. I love the creaminess of the cheese and spinach sauce!

If you like garlic, make sure to use it in the sauce - it gives a lot of flavor to the dish.

Weight Watchers Pasta With Creamy Spinach Sauce recipe
Makes 6 servings

Ingredients
1 lb pasta (penne or ziti)
1 lb fresh spinach, stemmed
1 cup low fat cottage cheese
1/4 cup grated parmesan cheese
1/4 cup low fat milk
1 pinch ground nutmeg
1-2 garlic cloves (optional)
salt and pepper (to taste)

Preparation
1. Bring a large pot of water to a boil.
2. Add the spinach and 1 tablespoon salt; cook for about 1 minute.
3. Using a slotted spoon, remove the spinach (reserve the water for the pasta) and transfer it to a bowl of cold water.
4. Drain and squeeze dry the spinach.
5. Chop it coarsely.
6. Bring the spinach water back to a boil. Meanwhile, in food processor fitted with steel blade, mince the garlic (if using).
7. Add the cottage cheese and blend until fairly smooth.
8. Add the cooked spinach and milk, and blend until smooth.
9. Add the nutmeg and salt and pepper to taste. Transfer to a shallow serving bowl.
10. Add the pasta to the boiling water, stirring to prevent sticking.
11. Cook the pasta until just tender (about 10 minutes or according to the instructions); drain well.
12. Add the pasta to the bowl with the spinach sauce, and toss to coat.
13. Sprinkle with parmesan cheese and toss again.
14. Serve hot.

WW POINTS per serving: 6
Nutritional information per serving: 342 calories, 2.8g fat, 4.1g fiber