Weight Watchers Recipes

Weight Watchers Tortellini Tomato Spinach Soup recipe
Makes 4 servings

Ingredients
1 (9 ounce) package fresh tortellini or dried tortellini
1 (14 ounce) can whole tomatoes, coarsely chopped
10 ounces fresh spinach or frozen spinach, defrosted and chopped
1 tablespoon olive oil
4-6 cups chicken broth or vegetable broth
1 garlic clove, minced
1/2 cup minced onion (about 1/2 small onion)
1/4 cup freshly grated Parmesan cheese (optional)
salt, to taste
black pepper, to taste

Preparation
1. In a soup pot, heat the olive oil over medium high heat.
2. Saute the garlic and onion, stirring often, for about 5-7 minutes (until the onions are translucent).
3. Add the tomatoes and broth, turn the heat up to high, and bring to a boil.
4. Add the tortellini and cook according to package instructions.
5. When the tortellini are almost done, add the spinach and salt and pepper to taste.
6. Serve immediately, (optionally) garnishing each serving with a sprinkling of Parmesan cheese.

WW POINTS per serving: 6
Nutritional information per serving: 312 calories, 9.9g fat, 4.5g fiber

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Weight Watchers Mediterranean Chicken with Rosemary Orzo recipe
Makes 4 servings

Ingredients
1 lb boneless skinless chicken breasts, cut into 1 inch strips
1 1/3 cups orzo pasta, uncooked
1 1/2 cups (about 2 medium) zucchini, julienned or chopped
1 medium green pepper, chopped
1 1/2 cups (about 3) plum tomatoes, choppped
2 cloves garlic, minced
1 (14 1/2 ounce) can fat free chicken broth
1 tablespoon chopped fresh rosemary leaf or 1 teaspoon dried rosemary
1/2 cup water
1/2 teaspoon salt

Preparation
1. Spray a 10-inch skillet with cooking spray and heat over medium-high heat.
2. Add the chicken and stir-fry for about 5 minutes (until browned).
3. Stir in the chicken broth, orzo and garlic.
3. Heat until boiling; reduce the heat, cover and simmer for about 8 minutes (or until the liquid is absorbed).
4. Stir in the remaining ingredients; bring to a boil.
5. Cover and simmer, stirring once, for about 5 minutes (until the pepper is crisp-tender and the orzo is tender).

One serving is approximately 450 grams.
WW POINTS per serving: 7
Nutritional information per serving: 364 calories, 2.7g fat, 3.7g fiber

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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

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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

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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

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