Weight Watchers Recipes

Gougeres are traditional French savory choux pastries made with cheese. In English they are sometimes called cheese puffs. They are traditionally made with Gruyere cheese, but other types of cheese may be also be used.

Weight Watchers Gougeres (Cheese Puffs) recipe
Makes 48 servings

Ingredients
4 ounces Gruyere cheese, coarsely grated
1/2 cup all-purpose flour
2 tablespoons unsalted butter
1/4 cup milk
2 large eggs
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Read the rest of this entry »

• weight watcher recipe for gougere

Weight Watchers Mushroom Sauce recipe
Makes 2 cups

Ingredients
1 cup chopped mushrooms
2 tablespoons butter
2 tablespoons minced onions
1/2 cup tomato puree
1/2 cup white wine
1 cup left over home-made beef gravy (or brown gravy made from a packet)
2-5 drops Maggi seasoning (or Worcestershire sauce)
salt and pepper, to taste

Preparation
1. Saute the onions in butter until very tender.
2. Add the mushrooms and saute for about 2-3 more minutes.
3. Add the wine, simmer, and reduce by half.
4. Add the beef gravy and tomato puree and simmer for about 5 minutes.
5. Add the Maggi seasoning, salt and pepper to taste (you can also try adding your favorite herbs to this sauce).
6. Serve with steak or roasted turkey or chicken.

WW POINTS for one cup: 6
Nutritional information for one cup: 248 calories, 14.5g fat, 2.1g fiber

Read the rest of this entry »

• brown mushroom sauce
• mushroom sauce recipe
• recipe with weight watchers mushroom sauce
• sauce recipe
• weight watchers mushroom recipes starters

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

• best WW salad for summer
• Bright ingredient for salad
• salads
• summer salad ww
• weight watchers grape salad recipe
• weight watchers summer salad
• ww summer salads

Weight Watchers Lavender Fudge recipe
Makes 27 servings

Ingredients
16 ounces chocolate chips
1 tablespoon dried lavender flowers (or 3 tablespoons fresh)
14 ounces sweetened condensed milk
3 tablespoons unsalted butter
fresh lavender (to garnish)

Preparation
1. Finely grind the ingredients in a clean coffee grinder.
2. Melt everything together in a double boiler. Add 3 tablespoons butter. Stir until smooth and melted.
3. Pour into a pan lined with wax paper (approximately 9″ x 9″). Cover with Saran Wrap. Chill overnight.
4. Cut into 1″ squares. Wrap like “sweets” in twists of wax paper.
5. Sprinkle with fresh lavender on the top layer to decorate and serve.

WW POINTS per serving: 3
Nutritional information per serving: 138 calories, 7.6g fat, 1g fiber

• lavendar fudge
• lavender fudge recipe

I don’t like onions, but I got a request for a sweet onion recipe, so here’s a very rich French soup for you!

Weight Watchers Roasted Vidalia Onion and Garlic Soup recipe
Makes 12 servings

Ingredients
6 medium sweet Vidalia onions
1 head garlic, bulb cut in 1/2
2 quarts low sodium chicken stock
2 celery ribs, chopped
2 leeks (white part only), soaked and chopped
1 tablespoon canola oil
1 cup cream
1/2 cup sweet sherry
2 tablespoons fresh thyme, finely chopped
salt and pepper, to taste
1 bunch fresh parsley (to garnish)
1 bunch fresh chives (to garnish)

Preparation
1. Wrap each onion and garlic separately in aluminum foil and place in a 300 degree F oven for about 1 1/2 - 2 hours (until the onions feel tender all the way through).
2. Heat the canola oil in a large pot. Add the celery and leeks; cook until softened but not browned.
3. Remove the onions from the foil and skins, quarter and add to the pot.
4. Squeeze out the garlic from the skins and add to the pot.
5. Add the chicken stock and sherry; simmer for about 45 minutes.
6. Stir in the cream and thyme. Remove from the heat.
7. In batches, puree the mixture in a blender until smooth.
8. Add salt and pepper to taste. Garnish each serving with parsley and chives.

WW POINTS per serving: 6
Nutritional information per serving: 268 calories, 12.6g fat, 8.3g fiber