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

Weight Watchers Turkish Tomato Salad recipe
Makes 6 servings

Ingredients
4 medium tomatoes, thinly sliced
1/2 cup black olives, drained
2 cucumbers, thinly sliced
3 parsley sprigs (to garnish)

For the dressing
1/4 cup olive oil
1 tablespoon flat leaf parsley, finely chopped
1 teaspoon fresh mint, finely chopped
1 tablespoon white vinegar
1/4 cup lemon juice
salt, to taste
freshly ground pepper, to taste

Preparation
1. Arrange the thinly sliced tomatoes on the outside of a platter.
2. Using a fork, pierce the thinly sliced cucumbers a few times each and arrange them in the middle of the platter (inside the circle of tomatoes).
3. Beat together the dressing ingredients (olive oil, parsley, mint, lemon juice, white vinegar, salt and pepper).
4. Pour the dressing over the salad, then cover with cling wrap and refrigerate until ready to serve.
5. Just before serving the salad, place the olives on top.
6. Garnish with parsley sprigs and serve.

WW POINTS per serving: 3
Nutritional information per serving: 125 calories, 10.5g fat, 2g 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 Bright Summer Salad recipe
Makes 6 servings

Ingredients
4 cups cherry tomatoes or grape tomatoes (halved)
1 small red onion (thinly sliced)
2 garlic cloves (minced)
2 ripe avocados (seeded, peeled, and diced)
1 tablespoon minced jalapeno pepper (seeded)
1 tablespoon caper
1/2 teaspoon Dijon mustard
1 lemon, juice of
1 lime, juice of
1 bunch fresh cilantro or parsley (chopped)
1/2 teaspoon kosher salt
ground black pepper

Preparation
1. Place the tomatoes, avocados and red onions in a bowl.
2. Carefully mix together the remaining ingredients and pour over the tomato mixture.
3. Chill for about 30 minutes to let the flavors blend; serve.

WW POINTS per serving: 3
Nutritional information per serving: 140 calories, 10.2g fat, 6g fiber