Weight Watchers Recipes

Here’s a pasta casserole recipe that’s not as cheesy as the usual ones, thus making it lighter and more diet-friendly. You can re-interpret this recipe based on the seasons: try replacing the butternut squash with roasted tomatoes and zucchini in the summer, or some asparagus and dill in the spring. Don’t forget to add the toasted almonds (or some other nuts) for some crunch!

Weight Watchers Pasta Casserole recipe

Ingredients
8 oz dried whole wheat penne (or other pasta)
1 1/2 cups butternut squash, peeled and sliced into small pieces
3 handfuls spinach, chard or kale, chopped
2 cups low-fat Greek yogurt
2 large egg yolks
3 cloves garlic, finely chopped
2/3 cup sliced almonds, toasted
8 large Kalamata olives, pitted and torn into pieces
1/4 cup Feta cheese, crumbled
zest of one large lemon
1/2 teaspoon fine grain sea salt
1/4 cup fresh mint, chopped

Read the rest of this entry »

Weight Watchers Penne with Chicken and Sun-Dried Tomatoes recipe
Makes 4 servings

Ingredients
8 ounces dry penne pasta
6 ounces boneless skinless chicken breasts
1/4 cup sun-dried tomato, to taste (preferably packed in cellophane)
1 1/4 cups chopped fresh baby mushrooms or portobello mushrooms
5 garlic cloves, peeled and minced
3 tablespoons chopped shallots
5 black olives, sliced
1/2 cup fresh peas or thawed frozen peas, to taste
cooking spray
1/4 cup white wine
1 tablespoon italian seasoning
12 ounces evaporated skim milk
1/2 cup boiling water
1 tablespoon flour
1/2 cup chopped fresh basil
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg

Preparation
1. Preheat the oven to 350 degrees F.
2. Fill a large pot with water and bring to a boil while cooking the rest of the recipe.
3. Place the chicken and wine in a shallow baking dish, and sprinkle with Italian seasoning.
4. Bake for about 15-20 minutes (or until the meat is no longer pink and the juices run clear).
5. Shred the chicken and reserve the cooking juices.
6. Drain the sundried tomatoes and finely chop them.
7. Pour the chicken cooking juices into a small saucepan.
8. Add the tomatoes, mushrooms, peas and shallots.
9. Saute over low heat for a few minutes (until the liquid is absorbed and the vegetables are wilted).
10. Remove the pan from the heat.
11. Cover to keep the vegetables warm.
12. Add the penne pasta to the boiling water and cook to the desired consistency (about 8-10 minutes, or according to the package directions).
13. While the pasta is cooking, preheat a heavy small saucepan on medium heat for 1 minute, then coat twice with cooking spray.
14. Add the flour and garlic, then whisk in the evaporated skim milk.
15. Add the red pepper flakes and nutmeg.
16. Whisk constantly and bring to a boil.
17. Continue to cook for another 5 minutes, whisking constantly, until thickened.
18. Reduce the heat to low and add the basil.
19. Drain the cooked pasta and place in a large bowl.
20. Add the chicken, vegetables and sauce.
21. Toss and garnish with sliced black olives.

One serving is approximately 300 grams.
WW POINTS per serving: 7
Nutritional information per serving: 383 calories, 2.8g fat, 8.4g fiber

Weight Watchers Tortellini Tomato Spinach Soup recipe
Makes 4 servings

Ingredients
1 (9 ounce) package fresh tortellini or dried tortellini
1 (14 ounce) can whole tomatoes, coarsely chopped
10 ounces fresh spinach or frozen spinach, defrosted and chopped
1 tablespoon olive oil
4-6 cups chicken broth or vegetable broth
1 garlic clove, minced
1/2 cup minced onion (about 1/2 small onion)
1/4 cup freshly grated Parmesan cheese (optional)
salt, to taste
black pepper, to taste

Preparation
1. In a soup pot, heat the olive oil over medium high heat.
2. Saute the garlic and onion, stirring often, for about 5-7 minutes (until the onions are translucent).
3. Add the tomatoes and broth, turn the heat up to high, and bring to a boil.
4. Add the tortellini and cook according to package instructions.
5. When the tortellini are almost done, add the spinach and salt and pepper to taste.
6. Serve immediately, (optionally) garnishing each serving with a sprinkling of Parmesan cheese.

WW POINTS per serving: 6
Nutritional information per serving: 312 calories, 9.9g fat, 4.5g fiber

Weight Watchers Home Made Gnocchi recipe
Makes 8 servings

Ingredients
1 kg (2.2 lbs) potatoes, weighed after peeling
3 eggs, at room temperature
40 g butter
20 g grated parmesan cheese
170 g all-purpose flour
1 tablespoon dried herbs, we used basil
flour, to dust your counter
cold water

Preparation
1. Bring a large pot of water to a boil to poach your gnocchi.
2. Choose potatoes of a similar size, and a pot just big enough to hold them so they don’t bump around.
3. Boil the potatoes in salted water until just cooked through, then mash very well with the butter.
4. Gradually add the parmesan cheese, flour and herbs, mixing very well.
5. Add the eggs (one at a time), mixing well with each addition.
6. Take about 1/4 of the mixture, place on your well floured counter and gradually work and roll it out to a long sausage.
7. When the dough sausage is about 3/4 inch diameter, cut it into 1 inch lengths.
8. Poach these pieces in the large pot of boiling water for about 2 minutes (until the gnocchi all float to the top).
9. Remove with a slotted spoon and plunge into the bowl of cold water.
10. Drain well.
11. Repeat with the remaining mixture.
12. Serve gently reheated in the sauce of your choice for a few minutes.
13. The gnocchi will keep for a few days. You can freeze them in a single layer and reheat really well after defrosting.

One serving is approximately 170 grams.
WW POINTS per serving: 5
Nutritional information per serving: 247 calories, 6.9g fat, 3.3g 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