Weight Watchers Recipes

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

Here’s a very interesting Asian-inspired salad: shrimp, mango and cellophane noodles (also known as glass noodles or Chinese vermicelli). It’s a light dish with a nice combination of flavors.

Weight Watchers Shrimp and Mango Salad with Glass Noodles recipe
Makes 4 servings

Ingredients
1 lb medium or large shrimp (cooked, peeled and deveined)
4 ounces very thin glass noodles
1 large mango, peeled and cut into 1/2-inch cubes (1 pound)
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped fresh basil
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon chopped fresh serrano pepper or jalapeno chile, including seeds (to taste)
1 1/2 teaspoons salt

Preparation
1. In a large bowl, cover the noodles with boiling-hot water and let stand for 8 minutes.
2. In a colander, drain well the noodles and rinse with cold running water, then return to bowl.
3. While the noodles are soaking, combine the shrimp, mango, scallions, basil, and chile in another large bowl.
4. In a measuring cup, stir together the vinegar, salt and sugar, until the sugar is dissolved, then toss half of sauce with the shrimp salad and half with the noodles.
5. Serve the noodles topped with shrimp salad.

One serving is approximately 235 grams.
WW POINTS per serving: 6
Nutritional information per serving: 289 calories, 2.2g fat, 1.7g fiber

This is a great pasta recipe - filling, yet healthy. If it’s possible, please use fresh ingredients when preparing this!

Weight Watchers Tuna Pasta Primavera recipe
Makes 6 servings

Ingredients
8 ounces bow tie pasta, uncooked
2 (6 ounce) cans tuna in water, drained and coarsely flaked
1 cup English peas (preferably fresh)
1 lb asparagus, cut into 1 inch pieces
1/4 cup green onion, sliced
1 cup tomato, chopped and seeded
2 teaspoons olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation
1. Cook the pasta according to the directions on the package; drain but reserve 3 tablespoons of the cooking water.
2. While the pasta is cooking, combine the peas and asparagus in a steamer basket over boiling water; cover and steam for about 3-4 minutes (or until the asparagus is crisp-tender). Drain.
3. Combine the steamed vegetables, green onion, olive oil and salt in a large bowl.
4. Add the pasta, the cooking water, tomato, and lemon juice; toss well.
5. Add the tuna; toss.
6. Sprinkle with pepper and serve.

WW POINTS per serving: 5
Nutritional information per serving: 281 calories, 5.3g fat, 4.6g fiber

I love shrimp, so when I found this recipe, I knew I had to try it. It’s very fast and easy, and has a nice, subtle flavor (you can add more garlic and pepper if you want a stronger flavor).

Weight Watchers Grilled Shrimp Scampi recipe
Makes 4 servings

Ingredients
1 1/2 lbs medium shrimp, peeled and deveined
1 tablespoon minced garlic
3 tablespoons chopped fresh parsley
1/4 cup olive oil
1/4 cup lemon juice
1 dash crushed red pepper flakes
1 dash ground black pepper, to taste

Preparation
1. In a large, non-reactive bowl, stir together the garlic, parsley, olive oil, lemon juice, and black pepper. Season with crushed red pepper, if desired.
2. Add the shrimp; toss well to coat.
3. Marinate in the refrigerator for about 30 minutes.
4. Preheat the grill to high heat. Thread the shrimp onto skewers, piercing once near the tail and once near the head.
5. Discard any of the remaining marinade.
6. Lightly oil the grill grate. Grill for about 2-3 minutes on each side (or until the shrimp turns opaque).

WW POINTS per serving: 5
Nutritional information per serving: 205 calories, 11g fat, 0.1g fiber

Here’s a delicious fish cake recipe - each small cake is only 1 point, because no oil is involved. (If you want, you can try frying them in oil, but the point value will increase.)

You can also make these cakes bigger, and eat them as burgers.

I personally don’t like to eat spicy, but if you want to add some heat to these cakes, chop up some hot red chili peppers and add them to the salmon mixture.

Weight Watchers Fresh Salmon and Lime Cakes recipe
Makes 20 small cakes

Ingredients
500 g salmon fillets, skin removed
3 tablespoons fine cornflour
1 egg white
1 tablespoon finely chopped ginger
3 kaffir lime leaves, shredded
3 tablespoons chopped flat leaf parsley
1 teaspoon wasabi

For the lime dipping sauce
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons brown sugar

Preparation
1. To make the salmon cakes, remove any bones from the salmon and chop into 1/4 inch (5mm) dices.
2. Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, chopped parsley and wasabi paste; mix well.
3. Grill the cakes (or fry them in oil) on each side, until they turn golden brown.5. Drain the cakes on kitchen towels, and keep warm in a low oven until you finish cooking up the batter.
4. To make the lime dipping sauce, combine the lime juice, soy sauce and brown sugar.
5. Serve the dipping sauce with the warm salmon cakes.

WW POINTS for one cake: 1
Nutritional information for one cake: 44 calories, 0.9g fat, 0.1g fiber