Weight Watchers Recipes

Weight Watchers Oatmeal-Pecan Bread recipe
Makes 12 servings

Ingredients
1 1/4 cups water
2 tablespoons butter, softened
3 cups bread flour
1/2 cup old fashioned oats
1/2 cup chopped pecans
3 tablespoons sugar
2 tablespoons dry milk
1 1/4 teaspoons salt
2 teaspoons yeast

Preparation
1. Place the ingredients in the bread machine, in the order given.
2. Select the Sweet or Basic/White option.
3. Use medium or light crust.
4. After the bread is done, cool it on a wire rack.

WW POINTS per serving: 4
Nutritional information per serving: 195 calories, 6.1g fat, 1.8g fiber

Read the rest of this entry »

Weight Watchers Old-Fashioned Blueberry Muffins recipe
Makes 12 muffins

Ingredients
1 1/2 cups fresh blueberries or frozen blueberries, unthawed
1/2 cup butter
1 cup milk
2 large eggs
1 1/2 teaspoons orange zest
1 1/2 teaspoons vanilla extract
2 cups flour
2 1/2 teaspoons baking powder
3/4 cup sugar
3/4 teaspoon salt

Preparation
1. Preheat the oven to 400 degrees F.
2. Line 12 muffin cups with paper liners.
3. In a small saucepan, combine the milk, butter, orange zest and vanilla extract.
4. Stir over medium heat until the butter melts; cool until the mixture is warm to touch; beat in the eggs.
5. Sift the flour, baking powder, sugar and salt into a large bowl.
6. Add the milk mixture and stir just until blended; fold in the blueberries.
7. Divide the batter equally among the prepared muffin cups.
8. Bake the muffins for about 15-20 minutes (until golden and the tester comes out clean).

WW POINTS for one muffin: 5
Nutritional information for one muffin: 229 calories, 9.5g fat, 1g fiber

Read the rest of this entry »

Weight Watchers Zucchini Bread recipe
Makes 24 servings

Ingredients
2 1/2 cups zucchini (unpeeled, grated)
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
4 large eggs, lightly beaten
1 cup toasted walnuts or pecans (coarsely chopped)
1/2 cup vegetable oil
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup sugar
2 tablespoons orange zest, grated

Preparation
1. Preheat the oven to 350° F.
2. Grease and flour two 8½-inch loaf pans.
3. Sift the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg into a bowl and set aside.
4. In a large bowl, combine the zucchini, eggs, oil, sugar and orange zest and mix by hand until evenly blended.
5. Add the sifted dry ingredients to the zucchini mixture. Stir by hand just until the batter is evenly moistened and blended. Fold in the nuts.
6. Divide the batter between the prepared loaf pans.
7. Bake for about 50-55 minutes (until the edges are browned and starting to pull away from the pan and the bread springs back when lightly pressed with your fingertips).
8. Remove the loaves from the pans and let cool on wire racks before serving.

One serving is approximately 58 grams.
WW POINTS per serving: 4
Nutritional information per serving: 186 calories, 8.8g fat, 1.1g fiber

Weight Watchers Diabetic Blueberry Scones recipe
Makes 8 servings

Ingredients
1 1/2 cups fresh blueberries, picked over and rinsed
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 tablespoon baking powder
3 tablespoons Splenda (plus more for sprinkling on top if desired)
4 tablespoons heart-healthy margarine
1/3 cup fat-free evaporated milk
1/2 cup egg whites, lightly beaten
1 tablespoon egg white (optional)
1/4 teaspoon nutmeg, rounded
1/2 teaspoon salt, scant
1 teaspoon lemon zest, grated

Preparation
1. Adjust the rack to center of the oven, and heat to 400 degrees F.
2. In a large bowl, sift together the two types of flour, 3 tablespoons Splenda, baking powder, and salt. Using a pastry blender or two knives, cut in the margarine until the largest pieces are the size of small peas.
3. Stir in the blueberries and lemon zest.
4. Using a fork, whisk together the milk and egg white in a liquid measuring cup.
5. Make a well in the center of the dry ingredients and pour in the cream mixture.
6. Stir lightly with a fork just until the dough in lightly mixed.
7. Turn out onto a lightly floured surface, and press/pat into an 8-10 circle.
8. Using a sharp knife, cut into eight wedges.
9. Transfer to the baking sheet lightly sprayed with cooking spray.
10. Brush the top with some egg white and sprinkle with Splenda if desired.
11. Bake for about 25-30 minutes (until golden brown).
12. Transfer the scones from the baking sheet to wire racks to cool.

WW POINTS per serving: 4
Nutritional information per serving: 193 calories, 6.2g fat, 2.6g fiber

Even though it appears that soda bread was not invented by the Irish (it is believed that American Indians were the first to leaven their bread using a type of soda ash), soda bread is considered a traditional Irish dish.

Here’s a very easy Irish soda bread recipe that’s traditionally served warm with lots of butter, accompanying a corned beef and cabbage dinner.

Weight Watchers Traditional Irish Soda Bread recipe
Makes 8 servings

Ingredients
3 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1 1/3 cups buttermilk
1 cup dry currants
2 tablespoons sugar (for the glaze)
2 tablespoons hot water (for the glaze)

Preparation
1. Sift the flour, baking powder, baking soda, salt and sugar.
2. Stir in the milk and currants.
3. Combine until well blended (the dough will be sticky).
4. Turn out the dough onto a floured board and knead 10 times, until smooth.
5. Shape into an 8″ round loaf.
6. Place on an ungreased cookie sheet.
7. With a knife, cut an “X” into the top of the loaf.
8. Bake at 375 degrees F for about 45 minutes.
9. Remove from the oven. Pour the sugar and water glaze over the top and return to the oven for an additional 10 minutes.

WW POINTS per serving: 5
Nutritional information per serving: 268 calories, 0.9g fat, 2.5g fiber