Weight Watchers Recipes

This is a traditional Middle Eastern salad (called “Fattoush“) that’s very filling. It goes great with kebabs or even stews, as the pomegranate gives it a very nice tart flavor.

Weight Watchers Pita and Pomegranate Salad recipe
Makes 3 servings

Ingredients
3 medium tomatoes, chopped
2 small cucumbers, chopped
3 green onions, sliced
1-2 hot peppers, sliced
1/2 cup chopped mint leaves
1/3 cup olive oil
1 lemon, juice and finely chopped peel of
2 pita breads, toasted
1 clove garlic, split
1 pomegranate
salt (to taste)

Preparation
1. Mix together the tomatoes, cucumbers, green onions, peppers, and mint together in a salad bowl.
2. Add the lemon peel and lemon juice and toss well; add the oil and season with salt and pepper.
3. Split the toasted pitas, and rub the rough sides with the garlic; tear the pita into small pieces and add to the salad.
4. Remove the seeds from the pomegranate (be careful not to stain your clothing with the juice!) and add to the salad and discard the peel and the pith.
5. Toss the salad well, and serve immediately.

WW POINTS per serving: 10
Nutritional information per serving: 431 calories, 25.3g fat, 6.3g fiber

This is a great comfort food for the cold season. This is a very simple recipe, yet the stuffed peppers have a very nice flavor and taste great with a side dish of mashed potatoes and gravy.

As a variation, you can try putting in rice instead of corn.

Weight Watchers Crock Pot Stuffed Peppers recipe
Makes 3 servings

Ingredients
4 green bell peppers
1 tablespoon Worcestershire sauce
1/2 lb ground sirloin
1/2 cup chopped onions
1 tablespoon mustard
1 teaspoon salt
2 (10 1/2 ounce) cans tomato soup
1 (15 1/2 ounce) can corn
fresh ground pepper

Preparation
1. Remove the tops of peppers and remove seeds and core.
2. Arrange in crock pot so that they’re standing upright.
3. In mixing bowl, combine sirloin, onion, salt, corn, 1 can of soup.
4. Spoon mixture into peppers, pressing down to fill completely (may overload a bit at the tops).
5. Combine the other can of soup with Worcestershire and mustard.
6. Spoon mixture over the peppers.
7. Add pepper to taste.
8. Cover and cook on low for 8-9 hours.

WW POINTS per serving: 9
Nutritional information per serving: 458 calories, 11.3g fat, 9.7g fiber

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This Chinese chicken recipe is for Andreea, who requested some Asian recipes (I’m going to post some Japanese ones soon, as I’m a big sushi fan).

Kung Pao chicken is a classic dish in Sichuan (or Szechuan) cuisine. It has 11 points per serving, but it’s worth trying at least once because it’s so delicious.

Weight Watchers Kung Pao Chicken recipe
Makes 3 servings

Ingredients
3 1/2 teaspoons cornstarch, divided
5 teaspoons soy sauce, divided
5 teaspoons dry sherry, divided
1/4 teaspoon salt
3 boneless skinless chicken breast halves, cut into bite-size pieces
1 tablespoon red wine vinegar
2 tablespoons chicken broth or water
1 1/2 teaspoons sugar
3 tablespoons vegetable oil, divided
1/3 cup salted peanuts
6-8 small dried hot chili peppers
1 1/2 teaspoons fresh ginger, minced
2 green onions, with tops, cut into 1 1/2-inch pieces
green onions (for garnish)
dried hot chili peppers (for garnish)

Preparation
1. For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl; mix well.
2. Add chicken; stir to coat well.
3. Let stand 30 minutes.
4. Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl; mix well, set aside.
5. Heat 1 tbsp. oil in wok or large skillet over medium heat.
6. Add peanuts; cook and stir until lightly toasted.
7. Remove peanuts from wok; set aside. Heat remaining 2 tbsp. oil in wok over medium heat.
8. Add chili peppers; stir-fry until peppers just begin to char, about 1 minute. Increase heat to high.
9. Add chicken mixture; stir-fry 2 minutes.
10. Add ginger; stir-fry until chicken is no longer pink in center, about 1 minute. Add peanuts and onions; stir-fry 1 minute. Stir cornstarch mixture; add to wok.
11. Cook and stir until sauce boils and thickens.
12. Garnish, if desired.

WW POINTS per serving: 11
Nutritional information per serving: 467 calories, 27.7g fat, 2.7g fiber

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