Weight Watchers Recipes

Weight Watchers Chinese Almond Cookies recipe
Makes 20 cookies

Ingredients
10 almonds, cut in half
2 1/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coconut
1 cup shortening
1 large egg
1 1/2 cups sugar
1 teaspoon almond extract
1 tablespoon water

Preparation
1. Preheat the oven to 350 degrees F.
2. Cream together the egg, shortening, sugar, water and almond extract.
3. Add the sifted dry ingredients and coconut.
4. Knead the dough for a few moments. Shape into small balls.
5. Placed on greased cookie sheets. Flatten with the bottom of a glass dipped in flour.
6. Put 1/2 almond on top of each cookie.
7. Bake the cookies for about 12-15 minutes.

WW POINTS for one cookie: 5
Nutritional information for one cookie: 219 calories, 12g fat, 0.7g fiber

Weight Watchers Garlic Prawns recipe
Makes 4 servings

Ingredients
1 lb prawns or shrimp, peeled and deveined, with tails left on
3 cloves garlic, minced
2 tablespoons fish sauce (nam pla)
1/4 cup vegetable oil
1/2 teaspoon minced cilantro
1/4 teaspoon white pepper
1/4 teaspoon freshly ground black pepper

Preparation
1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the garlic and cook, stirring, for about 2-3 minutes (until the garlic is translucent).
3. Stir in the shrimp, fish sauce, white pepper, black pepper and cilantro.
4. Cook over medium heat, stirring often, for about 3 minutes (until the shrimp is opaque).

One serving is approximately grams.
WW POINTS per serving: 6
Nutritional information per serving: 239 calories, 14.9g fat, 0.1g fiber

Weight Watchers Chinese General Tso’s Chicken recipe
Makes 4 servings

Ingredients
1 lb boneless skinless chicken breasts
3/4 cup chicken broth
2 medium scallions, chopped
1/2 teaspoon red pepper flakes
2 teaspoons garlic, minced
2 tablespoons cornstarch
1/2 teaspoon ground ginger
2 tablespoons Splenda granular, artificial sweetener
2 teaspoons olive oil
1 tablespoon white wine vinegar
2 tablespoons soy sauce
2 cups cooked brown rice

Preparation
1. Cut the chicken into 2 inch pieces.
2. In a small bowl, mix together the chicken broth, ginger, cornstarch, soy sauce, vinegar and Splenda. Set aside.
3. Heat the olive oil in a skillet or wok over medium-high heat.
4. Add the scallions, pepper flakes and garlic.
5. Cook for 2 minutes, then add the chicken and cook for about 5 more minutes (until browned).
6. Add the sauce and simmer for about 3 more minutes (until the sauce thickens and the chicken is cooked through).
7. Serve the chicken and sauce over hot brown rice.

One serving is approximately 280 grams.
WW POINTS per serving: 6
Nutritional information per serving: 287 calories, 4.8g fat, 2.2g fiber

Weight Watchers Asian Marinated Asparagus recipe
Makes 4 servings

Ingredients
1 lb asparagus spears
2 tablespoons lite soy sauce
1/4 cup seasoned rice vinegar
1 teaspoon sesame oil
2 teaspoons gingerroot, chopped
2 tablespoons water

Preparation
1. Snap off the tough ends of the asparagus.
2. Place the asparagus spears and 2 tablespoons water in a shallow microwave dish.
3. Cover and microwave at high for about 2-4 minutes (or until the asparagus is crisp-tender).
4. Drain the asparagus, return to the dish.
5. In a small bowl, combine the vinegar, soy sauce, sesame oil and gingerroot; stir with a whisk until the mixture is blended.
6. Pour the vinegar mixture over the asparagus, turning the asparagus to coat.
7. Cover and marinate in the refrigerator for at least 2 hours, turning the asparagus occasionally.

One serving is approximately 131 grams.
WW POINTS per serving: 0
Nutritional information per serving: 41 calories, 1.4g fat, 2.4g fiber

Weight Watchers Grilled Salmon With Teriyaki Sauce recipe
Makes 4 servings

Ingredients
1 (16 ounce) skinless salmon fillet (1 inch thick)
cooking spray
1/4 cup low sodium soy sauce
1/4 cup dry sherry
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
1 teaspoon garlic powder
1/8 teaspoon ground ginger
1/2 teaspoon pepper

Preparation
1. Combine the dry sherry, soy sauce, brown sugar, rice wine vinegar, garlic powder, ground ginger and pepper in a shallow dish; stir well.
2. Add the fish; cover and marinate in the refrigerator for about 30 minutes.
3. Coat the grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees F).
4. Remove the fish from the marinade, reserving the marinade.
5. Place the fish on the grill rack or in a grill basket coated with cooking spray. Grill, uncovered, for about 5-7 minutes on each side (or until the fish flakes easily when tested with a fork).
6. Transfer the fish to a serving platter and keep warm.
7. Place the reserved marinade in a small saucepan, and bring to a boil. Boil for about 5 minutes (or until the marinade becomes thick and syrupy).
8. Spoon the marinade over the fish; serve immediately.

One serving is approximately 208 grams.
WW POINTS per serving: 5
Nutritional information per serving: 219 calories, 4g fat, 0.3g fiber