Weight Watchers Recipes

This is a wonderful dish, so tasty and easy to make… I used to order a very similar dish from a local Chinese restaurant, but now that I know how to prepare it I’ll be making it at home all the time!

You can use whatever fresh veggies you have on hand, frozen mixed vegetables (carrots, broccoli, peppers, corn, etc) or mushrooms… they all work great with this recipe.

Weight Watchers Sweet and Sour Chicken Stir-Fry recipe

Ingredients
8 ounces boneless skinless chicken breasts, cut into 1 pieces
1 1/2 ounces thin sliced baby carrots
1/2 (3 ounce) bell peppers, chopped
1 teaspoon minced garlic
3 ounces chopped celery
3 ounces snap peas, cut in half width-wise
1 teaspoon cornstarch
1/2 cup canned pineapple in juice, undrained
2 tablespoons light soy sauce
1 1/2 teaspoons cider vinegar
1/2 teaspoon ground ginger
1 1/2 teaspoons Splenda sugar substitute

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Weight Watchers Vegetable Stir-Fry recipe

Ingredients
8 ounces mushrooms, sliced
3 cups broccoli florets, halved if large
2 garlic cloves, minced
3 celery ribs (or bell pepper), thinly sliced
1 tablespoon canola oil
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch, mixed with water to form a paste
1/2 teaspoon ground ginger
black pepper, to taste

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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 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

This is an interesting way to prepare shrimp. Wontons are a type of dumplings commonly found in Chinese cuisine.

Weight Watchers Shrimp Wontons with Green Onion Dipping Sauce recipe
Makes 24 wontons

Ingredients
24 large shell-on shrimp (20 to 24 per lb.)
24 square wonton wrappers
3 tablespoons finely chopped green onions
24 sprigs fresh cilantro, leaves and tender stems
1/3 cup coarsely chopped fresh cilantro
vegetable oil (for frying)
2 tablespoons toasted sesame oil
4 tablespoons minced fresh ginger
1 tablespoon lemon zest
1 cup low sodium soy sauce
2 tablespoons orange marmalade
3 tablespoons lemon juice
1/4 cup orange juice

Preparation
1. In a large bowl, whisk together 1/2 cup soy sauce, the chopped cilantro, 2 teaspoons ginger, 1 tablespoon sesame oil and the lemon zest.
2. Peel the shrimp (leaving tails on) and devein. Add to the soy mixture and marinate, covered, for about 15 to 20 minutes at room temperature.
3. Drain the shrimp in a colander, spread out on paper towels, and pat dry.
4. Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375° F. Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging the shrimp lengthwise so that the tails extend beyond the wrapper. Fold the wrapper edge opposite the tail over the shrimp.
5. Brush the far edge of the wrapper with water and, starting with the near edge, roll the wrapper loosely around the shrimp, forming a package. Press seam firmly to seal.
6. Preheat the oven to 200° F and put a shallow rack in a baking pan. When the oil reaches 375° F, fry the wontons in several batches (so as not to crowd them), flipping midway through cooking, until they turn medium golden brown (about 1 1/2 to 2 minutes). If the shrimp begins to brown too quickly, reduce the temperature.
7. Lift the shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
8. In a small bowl, whisk together the orange and lemon juices, 2 teaspoons ginger, 1/2 cup soy sauce, 1 tablespoon sesame oil, marmalade and green onions.
9. Serve the wontons hot, with the dipping sauce on the side.

WW POINTS for one wonton: 1
Nutritional information for one wonton: 51 calories, 1.4g fat, 0.4g fiber