Weight Watchers Recipes

Here’s a simple, but very delicious pasta dish with fresh green peas.

You can use other pasta types too, but tagliatelle pasta noodles are recommended, as they seem to have been made for this recipe!

For some extra taste, you can use 1 cup vegetable broth instead of the water.

Weight Watchers Pasta and Peas recipe
Makes 6 servings

Ingredients
500 g tagliatelle pasta noodles
500 g fresh peas
2 spring onions, chopped
3 tablespoons olive oil
1 teaspoon parsley, chopped
1 cup water
salt (to taste)
pecorino cheese (to taste)

Preparation
1. Place the peas in a saucepan with the salt, spring onions, olive oil, parsley and water.
2. Cook them gently for 15 minutes.
3. In the meantime,cook the tagliatelle in a separate saucepan, drain them and return them to the saucepan.
4. Add the cooked peas to the tagliatelle, making sure to include the juices.
5. Mix well and serve hot with grated pecorino cheese.

WW POINTS per serving: 9
Nutritional information per serving: 448 calories, 10.8g fat, 7.1g fiber

This is one of the best apple cakes ever, and it looks so beautiful!

If you like baked apples and cakes, you will surely love this wonderful dessert.

It’s best to use small apples that are of a more tart variety for this. The flavor of the baked apples in combination with the drier texture of the cake is great!

The apples taste great when stuffed with a combination of marzipan, raisins and rum, but if you want to make this cake for the kids, substitute the rum with water and other flavorings (like vanilla or cinnamon).

Weight Watchers Baked Apple Cake recipe
Makes 3 pieces

Ingredients
Apples
3 small apples (up to 2.5 inches in diameter)
3/4 ounce raisins
1 3/4 ounces marzipan
1 tablespoon dark rum
1 cinnamon stick (about 3 inches long)

Dough
1 egg
1/2 cup flour
1/4 cup butter, softened
1/4 cup almonds (blanched, grounded)
1/2 tablespoon baking powder
1/4 cup powdered sugar
1 pinch salt
1 pinch cinnamon
caster sugar (for dusting)

Preparation
1. Preheat oven to 355 degrees F (180 C). Grease the baking form.
2. Mix together Marzipan, raisins and rum. Core apples and remove seeds. Stuff apples with marzipan raisins mixture. Third the cinnamon stick lengthwise. Stick the cinnamon sticks into the apples.
3. Mix butter, caster sugar, cinnamon and salt until creamy. Add egg and mix well. Add almonds and mix well.
4. Mix flour and baking powder and add gradually to the butter mixture and mix. Fill dough into baking form. Place apples onto the dough.
5. Bake for about 25 minutes until the cake is golden and done (the cake is done when an inserted toothpick comes out clean).
6. Let cool for 5 minutes in the form, then take the cake out of the form, dust with caster sugar.
7. Serve it warm or completely cooled.

Note: The amount of ingredients is for a 3.5 x 9.5 inches cake form. If you use a bigger or smaller baking form, adapt the amount of ingredients to suit your needs.

(The dough should only cover the bottom of the baking form. It will rise during baking, but should not reach more than half of the height of the apples. If you use a pound cake form, it is a bit tricky to get the cake out of the form. Stuff some paper towels loosely around the apples, then turn the form carefully. The paper towels will prevent the cake from breaking apart.)

WW POINTS for one piece: 10
Nutritional information for one piece: 433 calories, 23.5g fat, 4.8g fiber

What a quick and easy snack recipe, and what a spectacular result!

You can prepare this in just 5 minutes. It looks really nice, and tastes great!

Weight Watchers Mexican Bagels recipe
Makes 2 servings

Ingredients
1 bagel
1/2 ripe avocado, thickly sliced
2 slices of your favorite cheese
4 teaspoons salsa

Preparation
1. Split the bagel in half.
2. Spread salsa over each half.
3. Top each with avocado slices, a slice of cheese and two teaspoons salsa.
5. Place under the grill for 5 minutes or until the cheese melts.

WW POINTS per serving: 9
Nutritional information per serving: 415 calories, 22.1g fat, 4.7g fiber

This is not a low-point dish, but it’s very tasty.

Of course, you can reduce the amount of oil used. You can also try it with broccoli slaw instead of coleslaw.

Weight Watchers Ramen Noodle Salad recipe
Makes 4 servings

Ingredients
1 package ramen noodles, raw & crushed
1 (8 ounce) bag coleslaw mix
1/2 cup sunflower seeds
1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar (or 6 packets of Splenda)

Preparation
1. Mix together the coleslaw mix, crushed noodles and sunflower kernels.
2. In a small bowl, mix the oil, vinegar and sugar together.
3. Mix well all ingredients together and refrigerate for at least 2 hours.

WW POINTS per serving: 12
Nutritional information per serving: 456 calories, 38g fat, 3.2g fiber

Here’s a nice breakfast casserole that can be made the night ahead, refrigerated and cooked in the morning for a no-stress breakfast (it’s great if you know you’ll have guests for breakfast and you don’t want to wake up too early to prepare something).

Weight Watchers Breakfast Casserole recipe
Makes 6 servings

Ingredients
12 eggs
1 1/2 slices bread (crusts removed and bread torn into pieces)
10 ounces muenster cheese, cut into 1-inch cubes (or use your favorite cheese)
4 ounces mushrooms, sliced
4 green onions, cut into 1-inch pieces
1 cup milk
1/4 cup butter
1/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
1 teaspoon salt
pepper
1/3 cup water

Preparation
1. Preheat oven to 400-degrees F.
2. Butter a 6-cup baking dish and set aside.
3. In a food processor process bread to make crumbs and then transfer crumbs to a small bowl. Add milk to crumbs in bowl and let soak for 5 minutes.
4. Chop green onions in food processor or by hand.
5. In a skillet over medium high heat melt butter and add green onions and mushrooms, cooking until soft (5 minutes). Set aside but leave mixture in skillet.
6. Using a food processor, chop cheese with cilantro and parsley, and then transfer to a second small bowl.
7. In a large bowl blend eggs, bread crumb mixture, salt and pepper and then stir in water.
8. Return skillet (with green onion mixture) to stove over medium heat. Add egg mixture to skillet, stirring until soft but not set (about 5 minutes).
9. Spread half of the egg mixture into prepared dish, sprinkling with half of the cheese mixture. Repeat with remaining egg mixture and cheese. (Can be refrigerated at this point - cover and refrigerate for up to 12 hours. Bring to room temperature before proceeding.)
10. Bake in preheated oven for 18-20 minutes or until light brown and puffy.

WW POINTS per serving: 11
Nutritional information per serving: 439 calories, 33.6g fat, 0.7g fiber