Weight Watchers Recipes

This simple recipe has an excellent taste. The fresh tomatoes and the basil add such a nice flavor to the fish!

Weight Watchers Tomato and Basil Baked Fish recipe
Makes 3 servings

Ingredients
1 lb white fish fillets (cod, halibut, flounder or turbot)
1-2 fresh summer tomatoes, thinly sliced
1/4-1/2 cup tomato sauce
1/2 fresh basil leaf, shredded
1/2 cup scallions, minced
1/4 cup breadcrumbs
salt and freshly ground black pepper, to taste
fish seasoning, to taste

Preparation
1. Preheat the oven to 375 degrees F.
2. Add the tomato sauce to the bottom of a baking dish.
3. Rinse the fish fillets and pat dry.
4. Sprinkle salt, pepper and fish seasoning (if using) to taste on both sides of the fish, and lay the fillets in the baking dish.
5. On a cutting board, chop the basil and mince the scallions.
6. Add the breadcrumbs to the pile of fresh herbs and chop roughly.
7. Top the fish fillets with the herb and breadcrumb mixture, then add the fresh tomato slices on top.
8. Bake in the oven for about 20 minutes (or until the fish is cooked through).

WW POINTS per serving: 4
Nutritional information per serving: 191 calories, 2.6g fat, 1.6g fiber

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Weight Watchers Composed Appetizer Platter recipe
Makes 8 servings

Ingredients
3/4 lb cooked shrimp, peeled but with tails left on
1 head fresh cauliflower and 1 head fresh broccoli, washed and cut into bite-size pieces
2 (10 ounce) cans button mushrooms, drained
1 pint grape tomato or cherry tomatoes, washed
1 cup pitted Kalamata olives (optional)
2 cups baby carrots, washed and scraped
1/2 small red onion, sliced
4 hard-boiled eggs, peeled and halved
1 (8 ounce) bottle Italian salad dressing
freshly ground black pepper, to taste

Preparation
1. The night before serving, place the cauliflower pieces, mushrooms, tomatoes, carrots, onions and olives (if using) in a large bowl.
2. Pour the dressing bottle over the vegetables and mix well.
3. Tightly cover and refrigerate overnight.
4. In the morning, add the cooked shrimp to the vegetable mixture. Combine gently but thoroughly; keep covered and refrigerated until ready to serve.
5. Just before serving, drain the shrimp/vegetable mixture well and arrange attractively on a platter.
6. Arrange the hard boiled egg halves around the edge of the platter, grind some black pepper over and serve.

WW POINTS per serving: 5
Nutritional information per serving: 236 calories, 11.7g fat, 5.4g fiber

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Weight Watchers Vietnamese Grilled Shrimp recipe
Makes 4 servings

Ingredients
1 1/2-2 lbs large shrimp
1 teaspoon minced chili, or to taste
3 tablespoons lime juice, or to taste
3 tablespoons Thai fish sauce
1 tablespoon sugar
salt, to taste

Preparation
1. Start a charcoal or gas grill.
2. The heat should be medium-hot and the rack no more than 4 inches from the heat source.
3. Peel and devein the shrimp (optional).
4. Combine the chili, sugar, lime juice and Thai fish sauce.
5. Adjust seasoning according to taste.
6. Lightly salt the shrimp, then grill them for about 2 minutes on each side.
7. Divide the sauce among 4 bowls and serve as a dip for the shrimp.

One serving is approximately 200 grams.
WW POINTS per serving: 4
Nutritional information per serving: 202 calories, 3g fat, 0.1g fiber

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Weight Watchers Garlic Prawns recipe
Makes 4 servings

Ingredients
1 lb prawns or shrimp, peeled and deveined, with tails left on
3 cloves garlic, minced
2 tablespoons fish sauce (nam pla)
1/4 cup vegetable oil
1/2 teaspoon minced cilantro
1/4 teaspoon white pepper
1/4 teaspoon freshly ground black pepper

Preparation
1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the garlic and cook, stirring, for about 2-3 minutes (until the garlic is translucent).
3. Stir in the shrimp, fish sauce, white pepper, black pepper and cilantro.
4. Cook over medium heat, stirring often, for about 3 minutes (until the shrimp is opaque).

One serving is approximately grams.
WW POINTS per serving: 6
Nutritional information per serving: 239 calories, 14.9g fat, 0.1g fiber

Weight Watchers Chilled Cucumber and Yogurt Soup with Prawns recipe
Makes 4 servings

Ingredients
12 large raw prawns, shells and heads removed
2 1/2 cucumbers
300 ml Greek natural yoghurt
40 ml sour cream
300 ml quality chicken stock (we use a canned Asian style)
2 tablespoons olive oil
3 drops Tabasco sauce
2 tablespoons chopped fresh mint
sea salt

Preparation
1. Peel and de-seed the cucumbers.
2. Cut 2 cucumbers into dices; blend with the yogurt, sour cream, chicken stock, Tabasco sauce and mint.
3. Chill the soup for about 5-6 hours (until very cold)
4. Before serving, cut the remaining 1/2 cucumber into small thin matchsticks.
5. Saute the prawns in the oil until they turn pink.
6. Sprinkle the prawns with the salt and serve them in the chilled soup immediately.
7. Serve the soup garnished with cucumber strips.

WW POINTS per serving: 4
Nutritional information per serving: 170 calories, 10.8g fat, 1.3g fiber