Weight Watchers Recipes

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

• pasta salad recipe
• pasta salad recipes
• weight watchers chicken pasta recipes
• weight watchers points pasta salad
• chicken and pasta salad
• Weight watchers chicken pasta recipe
• low fat recipes
• weight watchers points macaroni salad
• weight watchers pasta salad
• weight watchers low fat pasta salad
• Weight Watchers Chicken Salad Recipe
• weight watchers chicken salad
• weight watchers recipes chicken pasta salad
• weight watchers pasta salad recipes
• weight watchers chicken and pasta recipes
• japanese pasta salad chicken recipe
• pasta
• pasta salad recipes weight watchers
• pasta salad weightwatchers points
• weight watcher chicken pasta salad

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

• macaroni salad
• macaroni salad recipes
• pasta and shrimp recipes
• Shrimp
• shrimp macaroni salad
• shrimp pasta
• weight watchers macaroni salad
• weight watchers macaroni salad nutrition
• weight watchers shrimp pasta salad

Weight Watchers Fresh Tomato Garden Pasta Salad recipe
Makes 4 servings

Ingredients
2 1/2 cups farfalle pasta (bow ties)
1-2 medium tomatoes, seeded, chopped
1/4 lb fresh green beans, trimmed, cut into 1-inch lengths
1-2 garlic cloves, minced
1/3 cup Feta cheese, crumbled
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 teaspoons fresh basil, minced
2 tablespoons chives, minced
salt and pepper, to taste

Preparation
1. Cook the pasta according to the directions on the package, adding the cut green beans for the last 5 minutes of cooking.
2. In a large bowl, blend together the balsamic vinegar, olive oil, salt and pepper to taste.
3. Stir in the tomatoes, garlic, basil and chives.
4. Drain the pasta, rinse under cool water, drain well and add to the tomatoes mixture; season with salt and pepper to taste.
5. Crumble the Feta cheese over the pasta and serve.

One serving is approximately 135 grams.
WW POINTS per serving: 6
Nutritional information per serving: 294 calories, 7g fat, 3.3g fiber

• garden soup
• receipes for pasta salad

This is a different way to serve portobello mushrooms - grilled and filled with pasta. I tried this yesterday and it came out very good. My whole family loved it - not only it has a great taste, but it also looks very pretty!

Weight Watchers Portobello Pasta Bowls recipe
Makes 6 servings

Ingredients
6 portobello mushroom, stems removed
6 ounces spinach fettuccine (or spaghetti)
2 medium tomato (red or yellow)
3 tablespoons olive oil
salt (to taste)
pepper (to taste)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon oregano, freshly snipped
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 cup basil, freshly snipped

Preparation
1. Using a teaspoon, gently scrape the gills out of the bottom of the mushroom caps.
2. Lightly rinse the caps, then pat them dry with paper towels.
3. Cut the tomatoes in half; remove seeds and stem.
4. Brush the top and underside of the mushrooms and all sides of tomatoes with the 3 tablespoons olive oil.
5. Lightly sprinkle the mushrooms and tomatoes with salt and pepper.
6. Grill the mushroom caps and tomato halves over medium heat for about 6-8 minutes (or until tender).
7. Cook the pasta according to package directions; drain, then return to pot.
8. For the dressing: coarsely chop the grilled tomatoes.
9. In a blender or food processor combine the tomatoes, the 1/4 cup olive oil, lemon juice, the 1 tsp oregano, 1/2 tsp salt and 1/2 tsp pepper.
10. Cover and blend or process until smooth.
11. Drizzle the pasta with 2 tablespoons of the dressing.
12. To serve: place the mushroom caps on serving plates. Divide the pasta among the mushrooms, drizzle with the remaining dressing and sprinkle with snipped basil.

One serving is approximately 177 grams.
WW POINTS per serving: 6
Nutritional information per serving: 255 calories, 16.6g fat, 1.9g fiber

• portobello pasta

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

• weight watchers points vermicelli noodles
• glass noodles points
• noodles recipe
• points in glass noodles
• shrimp and mango salad
• ww points for mango prawn salad