Weight Watchers Recipes

Weight Watchers Chilled Cucumber and Yogurt Soup with Prawns recipe
Makes 4 servings

Ingredients
12 large raw prawns, shells and heads removed
2 1/2 cucumbers
300 ml Greek natural yoghurt
40 ml sour cream
300 ml quality chicken stock (we use a canned Asian style)
2 tablespoons olive oil
3 drops Tabasco sauce
2 tablespoons chopped fresh mint
sea salt

Preparation
1. Peel and de-seed the cucumbers.
2. Cut 2 cucumbers into dices; blend with the yogurt, sour cream, chicken stock, Tabasco sauce and mint.
3. Chill the soup for about 5-6 hours (until very cold)
4. Before serving, cut the remaining 1/2 cucumber into small thin matchsticks.
5. Saute the prawns in the oil until they turn pink.
6. Sprinkle the prawns with the salt and serve them in the chilled soup immediately.
7. Serve the soup garnished with cucumber strips.

WW POINTS per serving: 4
Nutritional information per serving: 170 calories, 10.8g fat, 1.3g fiber

Weight Watchers Summer Corn Chowder recipe
Makes 6 servings

Ingredients
1 large yukon gold potato, peeled and cut into 1/2 inch pieces (8-9 oz)
20 scallions
5 ears fresh corn, husked and silk removed
1 jalapeno, corned, seeded and finely diced
3 slices bacon, cut into 1/2 inch pieces
2 tablespoons heavy cream
1 tablespoon unsalted butter
3 1/2 cups low sodium chicken broth
1 1/2 teaspoons fresh thyme, chopped
1 teaspoon salt (or to taste)
freshly ground black pepper (to taste)

Preparation
1. Cut the corn off the cobs, save two cobs.
2. When slicing the scallions, be sure to keep the dark green part separated from the white and light green.
3. Cook the bacon in a 3-4 quart saucepan over medium heat for about 5 minutes (until browned and crisp).
4. With a slotted spoon, transfer the bacon to a paper towel lined plate.
5. Pour off and discard all but about 1 tablespoon of the bacon fat.
6. Return the pan to medium heat and add the butter.
7. When the butter is melted, add the white and light green scallions and the jalapeno pepper, salt, and a few grinds of black pepper.
8. Cook, occasionally stirring, for about 3 minutes (until the scallions are very soft).
9. Add the potatoes, corn, corn cobs, chicken broth and thyme; bring to a boil over medium-high heat.
10. Reduce the heat to medium-low and simmer for about 15 minutes (until the potatoes are completely tender).
11. Discard the corn cobs.
12. Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
13. Season to taste with salt and pepper. Serve sprinkled with bacon and the reserved scallions.

WW POINTS per serving: 4
Nutritional information per serving: 206 calories, 10.7g fat, 3.4g fiber

Weight Watchers Finnish Summer Vegetable Soup (Kesäkeitto) recipe
Makes 4 servings

Ingredients
1 medium potato, cubed
1 cup cut fresh (or frozen) green beans
3/4 cup fresh (or frozen) green peas
2 small carrots, sliced
2 cups fresh spinach
1/4 small cauliflower, separated into florets
2 cups milk
1/4 cup whipping cream
2 tablespoons all-purpose flour
2 cups water
2 tablespoons snipped dill weed or parsley
1 1/2 teaspoons salt
1/8 teaspoon pepper

Preparation
1. Heat the water Add the potato, green beans, peas, cauliflower and carrots to the water and heat until boiling in a 3-quart saucepan.
2. Reduce the heat. Cover and simmer for about 10-15 minutes (until the vegetables are almost tender).
3. Add the spinach; cook uncovered for about 1 minute.
4. Mix 1/4 cup of the milk and the flour; stir gradually into the vegetable mixture. Boil, stirring, for 1 minute.
5. Stir in the remaining milk, whipping cream, salt and pepper. Heat just until hot. Garnish each serving with dill weed.

One serving is approximately 425 grams.
WW POINTS per serving: 5
Nutritional information per serving: 232 calories, 10.3g fat, 5.1g fiber

This soup may be very easy to prepare, but its great taste will surprise you. It’s also really healthy, so why not try it today?

Weight Watchers Herbed Zucchini Soup recipe
Makes 4 servings

Ingredients
1 1/2 lbs (about 3 medium) zucchini, cut into 1-inch pieces
3 cups chicken broth
3/4 cup (3 oz) shredded cheddar cheese
1 tablespoon chopped fresh tarragon or dill
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation
1. Place the zucchini, chicken broth and tarragon (or dill) in a medium saucepan; bring to a boil over high heat.
2. Reduce to a simmer and cook, uncovered, for about 7-10 minutes (until the zucchini is tender).
3. Puree in a blender (in batches, if necessary) until smooth.
4. Return the soup to the pan and heat over medium-high heat, slowly stirring in the cheese until it is incorporated.
5. Remove from the heat and season with salt and pepper. Serve hot or chilled.

One serving is approximately 375 grams.
WW POINTS per serving: 3
Nutritional information per serving: 145 calories, 8.4g fat, 2g fiber

This chicken and pineapple stew has a great flavor and is one of my favorite slow cooker meals!

Weight Watchers Pineapple Chicken Stew recipe
Makes 4 servings

Ingredients
1 lb boneless skinless chicken, cut into 1 1/2 inch pieces
1 (8 ounce) can pineapple chunks in juice, drained and juice reserved
4 medium carrots, cut into 1 inch pieces
1/2 cup chicken broth
1 tablespoon cornstarch
1 teaspoon ground ginger
1/2 teaspoon ground allspice

Preparation
1. Mix all the ingredients (except the pineapple and cornstarch) in a 3 1/2 to 6 quart slow cooker.
2. Cover and cook on low heat setting for about 7-8 hours (or on high heat setting for 3-4 hours), or until the carrots are tender and the chicken is no longer pink in center.
3. Mix the reserved pineapple juice and cornstarch until smooth; gradually stir into the chicken mixture. Stir in the pineapple.
4. Cover and cook on high heat for about 15 minutes (or until slightly thickened).
5. Serve over hot cooked rice.

One serving is approximately 264 grams.
WW POINTS per serving: 4
Nutritional information per serving: 198 calories, 1.8g fat, 2.3g fiber