Weight Watchers Recipes

Weight Watchers Barbecued Prawns recipe
Makes 4 servings

Ingredients
1 kg (about 2 1/4 lbs) large green prawns, peeled
2 garlic cloves, minced
4 drops Tabasco sauce
2 tablespoons honey
1/4 cup dry white wine
1 tablespoon soy sauce
1 tablespoon Grand Marnier

Preparation
1. In a bowl, mix together all the ingredients (except the prawns).
2. Add the prawns, cover and marinate for about 3 hours in the refrigerator.
3. Place the prawns on the barbecue on medium-high heat for about 2 minutes on each side.
4. Serve with toothpicks.

One serving is approximately 280 grams.
WW POINTS per serving: 6
Nutritional information per serving: 296 calories, 2.7g fat, 0.1g fiber

Weight Watchers Shrimp Macaroni Salad recipe
Makes 6 servings

Ingredients
1 1/2 cups macaroni, cooked and drained
1 lb shrimp, shelled
1/2 cup sour cream
1/2 cup mayonnaise
4 ounces American cheese, cubed
1/4 cup green pepper, chopped
2 tablespoons onion, chopped
1/2 cup celery, chopped
3 tablespoons vinegar
3/4 teaspoon salt

Preparation
1. Cut up the shrimp.
2. Toss the shrimp with the macaroni, cheese, celery, pepper and onion.
3. Blend the remaining ingredients and toss with the shrimp mixture.
4. Chill before serving.

One serving is approximately 185 grams.
WW POINTS per serving: 8
Nutritional information per serving: 363 calories, 16.9g fat, 1.1g fiber

Weight Watchers Shrimp and Corn Salad recipe
Makes 8 servings

Ingredients
1 lb large cooked shrimp, peeled and deveined
2 cups corn kernel
6 scallions (white and light green parts), thinly sliced
1 pint cherry tomatoes, quartered
1/2 cup shelled roasted pumpkin seeds
1 small jicama, cut into thin strips (optional)
1 tablespoon olive oil
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 teaspoon ground cumin
2 teaspoons honey
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Preparation
1. In a large bowl, combine the shrimp, corn, tomatoes, scallions, pumpkin seeds and jicama (if using).
2. In a separate bowl, whisk together the orange and lime juices, olive oil, honey, cumin, salt, and pepper.
3. Toss the dressing with the shrimp mixture.
4. Serve cold or at room temperature.

WW POINTS per serving: 4
Nutritional information per serving: 174 calories, 6.7g fat, 2.1g fiber

Weight Watchers Grilled Salmon With Teriyaki Sauce recipe
Makes 4 servings

Ingredients
1 (16 ounce) skinless salmon fillet (1 inch thick)
cooking spray
1/4 cup low sodium soy sauce
1/4 cup dry sherry
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
1 teaspoon garlic powder
1/8 teaspoon ground ginger
1/2 teaspoon pepper

Preparation
1. Combine the dry sherry, soy sauce, brown sugar, rice wine vinegar, garlic powder, ground ginger and pepper in a shallow dish; stir well.
2. Add the fish; cover and marinate in the refrigerator for about 30 minutes.
3. Coat the grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees F).
4. Remove the fish from the marinade, reserving the marinade.
5. Place the fish on the grill rack or in a grill basket coated with cooking spray. Grill, uncovered, for about 5-7 minutes on each side (or until the fish flakes easily when tested with a fork).
6. Transfer the fish to a serving platter and keep warm.
7. Place the reserved marinade in a small saucepan, and bring to a boil. Boil for about 5 minutes (or until the marinade becomes thick and syrupy).
8. Spoon the marinade over the fish; serve immediately.

One serving is approximately 208 grams.
WW POINTS per serving: 5
Nutritional information per serving: 219 calories, 4g fat, 0.3g fiber

If you’re a seafood lover like me, and if you also like garlic, this great recipe is for you! A nice (optional) addition to this are sauteed mushrooms.

Weight Watchers Scallops with Garlic recipe
Makes 6 servings

Ingredients
12 scallops
4 ounces butter
2 cloves garlic, smashed
3 tablespoons chopped parsley
salt and black pepper, to taste

Preparation
1. Wash and dry the scallops and separate the coral from the white flesh.
2. Peel and smash the garlic.
3. In a saucepan, melt half the butter and cook the white flesh very gently for about 10 minutes (until tender).
4. Season with salt and pepper to taste.
5. Place on paper towels and keep hot between two plates over a pan of hot water.
6. Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral; cook for about 1 minute only on each side.
7. Add the white flesh, the garlic and chopped parsley, leave over the heat just long enough to mix thoroughly and divide between the heated plates.
8. Serve immediately, preferably with a dry rose wine.

One serving is approximately 53 grams.
WW POINTS per serving: 5
Nutritional information per serving: 164 calories, 15.6g fat, 0.1g fiber