Weight Watchers Recipes

This is a very good, basic beef soup. It tastes particularly good on cold days, but it can be eaten in any weather - the whole family will like it.

Weight Watchers Beef Noodle Soup recipe
Makes 6 servings

Ingredients
1 lb cubed beef stew meat
1 cup chopped onions
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles

Preparation
1. In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
2. Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.
3. Bring to a boil, reduce heat to low and simmer for 30 minutes.

WW POINTS per serving: 8
Nutritional information per serving: 343 calories, 20.3g fat, 1.7g fiber

Another Mexican recipe for you - this time a beef enchilada casserole. Yes, I know, it has 12 points, but sometimes we deserve to indulge ourselves in tasty dishes like this one…

Weight Watchers Beef Enchilada Casserole recipe
Makes 12 servings

Ingredients
2 cups chili sauce
2 tablespoons all-purpose flour
4 cups low-sodium tomato puree
1 1/2 teaspoons mild chili powder or hot chili powder
1 lb lean ground beef
1/4 cup dried onion flakes
12 6-inch tortillas, quartered
6 ounces sharp cheddar cheese or monterey jack pepper cheese, shredded
24 black olives, pitted and chopped

Preparation
1. To make the enchilada sauce, in a medium saucepan, stir the flour and 1/4 cup of the chili sauce together until flour is dissolved.
2. Gradually stir in remaining chili sauce, tomato puree and chili powder.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally, and then cook, stirring constantly, for about 2 minutes, until slightly thickened.
4. Remove from heat and let cool.
5. Meanwhile, place large nonstick skillet over medium-high heat and add the beef.
6. Cook, stirring to break up meat, for about 4-5 minutes, until beef is no longer pink, and then stir in the onion flakes.
7. Remove from heat; set aside.
8. Preheat oven to 375F degrees.
9. Spray a 13” x 9″ casserole with nonstick cooking spray.
10. Spread 4 oz. of the cooled sauce over bottom of prepared casserole.
11. Dip 12 tortilla quarters into the remaining sauce, and arrange evenly in casserole.
12. Sprinkle evenly with one third of the beef mixture, one fourth of the cheese and one fourth of the olives.
13. Top evenly with 1/2 cup of the sauce.
14. Repeat the layers 2 more times.
15. Dip the remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole.
16. Top evenly with the remaining cheese, olives and sauce.
17. Bake, covered, 35 minutes.
18. Uncover; bake 25-30 minutes longer.
19. Let stand 5 minutes.

WW POINTS per serving: 12
Nutritional information per serving: 552 calories, 20.9g fat, 9.6g fiber

Loaded with fresh vegetables, this stir-fried beef recipe is healthy and easy to make (and is bound to impress the friends that you’ve invited to dinner).

Plus, it’s only 3 Weight Watchers points per serving, so you won’t feel guilty after eating it.

Weight Watchers Stir Fried Beef and Veggies recipe
Makes 4 servings

Ingredients
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons soy sauce
2 teaspoons oyster sauce
1/4 cup water
1/2 lb top round steaks, sliced thin
olive oil (as you need it)
1 cup celery, sliced
1/2 cup carrots, sliced thin
1/2 cup radishes, sliced
1/2 cup zucchini, firm part,cut in small strips
1/4 cup sweet red peppers, in small slices
1/2 cup frozen peas

Preparation
1. In small bowl, mix together the first 7 ingredients.
2. Set aside.
3. In hot wok, stir fry steak, in olive oil 1/2 at a time for 2 minutes.
4. Remove from wok and keep warm.
5. Add oil if you need to, stir first the celery for 2 minutes.
6. Add the carrots, 2 more minutes.
7. Add radishes, 1 minute.
8. Add zucchini, 1 minute.
9. Add sweet pepper, 1 minute.
10. Add peas and stir for 2 minutes.
11. Add the small bowl of sauce and stir until it boils.
12. Add the steak and heat through.
13. Serve over rice.

WW POINTS per serving: 3
Nutritional information per serving: 152 calories, 5.9g fat, 2.3g fiber