Weight Watchers Recipes

Weight Watchers Mexican Chicken Casserole recipe
Makes 6 servings

Ingredients
6 boneless skinless chicken breast halves
1 (6 ounce) package stove top chicken flavor stuffing mix
1/2 cup reduced-fat Monterey Jack cheese, shredded
3/4 cup salsa
1 1/4 cups hot water
1 tablespoon lowfat margarine (optional)

Preparation
1. Preheat the oven to 350 degrees F.
2. In a 2-quart baking pan, stir in the water, 1/4 cup of the salsa, seasoning packet and margarine (if using).
3. Arrange the chicken over the stuffing.
5. Pour the remaining salsa over the chicken.
6. Loosely cover pan with foil; bake for about 35 minutes.
7. Sprinkle with cheese while still hot and serve.

One serving is approximately 235 grams.
WW POINTS per serving: 5
Nutritional information per serving: 262 calories, 3.3g fat, 1.2g fiber

Weight Watchers Chicken and Pasta Salad recipe
Makes 8 servings

Ingredients
2 cups pasta
1 lb boneless chicken breasts
1 cup low-fat yogurt
1 cup red seedless grapes, washed and sliced
1 cup baby peas, cooked, drained and cooled
2 celery ribs, thinly sliced
1 teaspoon mustard
salt, to taste
pepper, to taste

Preparation
1. Cook the chicken breasts until tender; drain and chill.
2. In the meantime, in a large pot cook the pasta until al dente; drain and rinse under cold water.
3. Mix the mustard, yogurt, salt and pepper into the pasta.
4. Cut the chicken into bite-sized pieces and add it to this mixture.
5. Fold in the pasta, grapes, peas and celery.
6. Toss well, cover and refrigerate for about an hour; serve.

One serving is approximately 120 grams.
WW POINTS per serving: 3
Nutritional information per serving: 170 calories, 2.3g fat, 2g fiber

Weight Watchers Southern-Style Oven Fried Chicken recipe
Makes 4 servings

Ingredients
1 lb (four 4 oz pieces) boneless skinless chicken breasts
3/4 cup cornflake crumbs
1/2 cup all-purpose flour
3 ounces buttermilk
1/2 teaspoon cayenne pepper (or to taste)
1/4 teaspoon table salt

Preparation
1. Preheat the oven to 365º F.
2. Lightly coat an 8×8x2-inch baking dish with nonstick cooking spray; set aside.
3. In a medium-sized bowl, combine the flour, cayenne pepper and salt.
4. Place the buttermilk and cornflake crumbs in two separate shallow bowls.
5. Roll the chicken breast halves in the flour mixture, coating evenly each side.
6. Next dip the chicken into buttermilk, and then into the cornflake crumbs.
7. Place the coated chicken breasts in the prepared baking dish.
8. Bake in the oven for about 20 minutes (until the chicken is tender and no longer pink).

One serving is approximately 150 grams.
WW POINTS per serving: 4
Nutritional information per serving: 209 calories, 1.8g fat, 0.6g fiber

Weight Watchers Chinese General Tso’s Chicken recipe
Makes 4 servings

Ingredients
1 lb boneless skinless chicken breasts
3/4 cup chicken broth
2 medium scallions, chopped
1/2 teaspoon red pepper flakes
2 teaspoons garlic, minced
2 tablespoons cornstarch
1/2 teaspoon ground ginger
2 tablespoons Splenda granular, artificial sweetener
2 teaspoons olive oil
1 tablespoon white wine vinegar
2 tablespoons soy sauce
2 cups cooked brown rice

Preparation
1. Cut the chicken into 2 inch pieces.
2. In a small bowl, mix together the chicken broth, ginger, cornstarch, soy sauce, vinegar and Splenda. Set aside.
3. Heat the olive oil in a skillet or wok over medium-high heat.
4. Add the scallions, pepper flakes and garlic.
5. Cook for 2 minutes, then add the chicken and cook for about 5 more minutes (until browned).
6. Add the sauce and simmer for about 3 more minutes (until the sauce thickens and the chicken is cooked through).
7. Serve the chicken and sauce over hot brown rice.

One serving is approximately 280 grams.
WW POINTS per serving: 6
Nutritional information per serving: 287 calories, 4.8g fat, 2.2g fiber

This is a wonderful recipe for chicken wings - they turn out absolutely delicious! If you get the chance to prepare these, please post a review in the comments to let the others know how you liked them!

Weight Watchers Five-Spices Chicken Wings recipe
Makes 35 servings

Ingredients
3 lbs chicken wings
2 garlic cloves, finely minced
2 tablespoons soy sauce
3 tablespoons liquid honey
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon vegetable oil
1 tablespoon five-spice powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation
1. Cut the tips of chicken wings and throw them away.
2. Cut the chicken wings in two at the joints.
3. In a big bowl, mix the remaining ingredients (except the honey). Add chicken wings and flip to coat well.
4. Cover and let marinate for about 2 hours (or overnight) in the fridge.
5. Put the barbecue to medium heat.
6. Place the chicken wings on a greased grill or in a grill basket. Close the cover of barbecue and cook for about 25 minutes (or until the chicken wings are crispy and the juice runs clear when poking with a fork), flipping them a few times. 7. Baste the chicken wings with honey, close the cover of barbecue and keep cooking for another 3 minutes (flipping them one time).

One serving is approximately 43 grams.
WW POINTS per serving: 3
Nutritional information per serving: 98 calories, 6.6g fat, 0g fiber