Weight Watchers Recipes

If you’re a seafood lover like me, and if you also like garlic, this great recipe is for you! A nice (optional) addition to this are sauteed mushrooms.

Weight Watchers Scallops with Garlic recipe
Makes 6 servings

Ingredients
12 scallops
4 ounces butter
2 cloves garlic, smashed
3 tablespoons chopped parsley
salt and black pepper, to taste

Preparation
1. Wash and dry the scallops and separate the coral from the white flesh.
2. Peel and smash the garlic.
3. In a saucepan, melt half the butter and cook the white flesh very gently for about 10 minutes (until tender).
4. Season with salt and pepper to taste.
5. Place on paper towels and keep hot between two plates over a pan of hot water.
6. Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral; cook for about 1 minute only on each side.
7. Add the white flesh, the garlic and chopped parsley, leave over the heat just long enough to mix thoroughly and divide between the heated plates.
8. Serve immediately, preferably with a dry rose wine.

One serving is approximately 53 grams.
WW POINTS per serving: 5
Nutritional information per serving: 164 calories, 15.6g fat, 0.1g fiber

This is a very unique appetizer with a great taste. If you don’t have Roquefort cheese, you can use any other type of strong-flavored crumbly blue cheese (or if you don’t like the taste of blue cheese, try using feta instead).

Weight Watchers Tiny Roquefort Popovers recipe
Makes 24 popovers

Ingredients
3 ounces Roquefort cheese, crumbled
1 cup all-purpose flour
2 eggs, at room temperature
1 1/4 cups milk, at room temperature
1 tablespoon unsalted butter, melted
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

Preparation
1. Position a rack in the lower third of an oven and preheat to 450 degrees F.
2. Generously brush two 12-cup mini-muffin pans with vegetable oil.
3. In a large bowl, whisk together the flour, parsley, salt and white pepper.
4. In a large measuring cup, whisk together the eggs, milk and butter.
5. Pour the wet ingredients over the dry ingredients and whisk together until just combined.
6. Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 tablespoons each).
7. Place a scant 1 teaspoon crumbled Roquefort cheese in the center of each filled cup.
8. Bake for about 10 minutes (do not open the oven door during this time!).
9. Reduce the oven temperature to 350 degrees F and continue to bake for about 8-10 more minutes (until the popovers are brown and crusty and fully puffed).
10. Remove the popovers from the oven and immediately transfer them to a napkin-lined bowl or warmed platter.
11. Serve immediately, or let cool on wire racks for up to 2 hours, then reheat in a 350 degrees F oven for about 10 minutes.

WW POINTS per serving: 1
Nutritional information per serving: 50 calories, 2.5g fat, 0.2g fiber

Here’s a wonderful way to serve fresh green beans. The addition of rosemary as a complimentary seasoning gives this dish an interesting flavor.

Weight Watchers Green Beans Provencale recipe
Makes 4 servings

Ingredients
1 lb fresh green beans, trimmed and broken in 2-inch lengths
1 1/2 cups grape tomatoes, halved
4 cloves garlic, minced
1/2 cup sliced green onion
2 tablespoons shallots, minced
2-4 teaspoons olive oil
1/4 cup water
2 teaspoons dried basil
1 teaspoon dried rosemary
salt and pepper, to taste

Preparation
1. In a large skillet, place the green beans and the water.
2. Bring to a boil, cover and reduce the heat; steam for about 5-8 minutes or until crisp tender.
3. Drain well and set aside.
4. In a skillet over medium-high heat, heat the olive oil; add rosemary until fragrant.
5. Add the garlic, onion and shallots; saute for 1 minute.
6. Add the green beans; saute for 3 minutes.
7. Add the tomatoes and basil; saute for 2 minutes.
8. Serve.

WW POINTS per serving: 1
Nutritional information per serving: 80 calories, 2.7g fat, 5.1g fiber

This citrus terrine is such a refreshing and elegant way to serve fruit!

The recipe takes a little while to prepare (it has to sit overnight or at least 6 hours), but besides that, it’s pretty simple to make if you carefully follow the instructions. I guarantee the result will be well worth the effort!

Weight Watchers Citrus Fruit Terrine recipe
Makes 4 servings

Ingredients
2 white grapefruits
2 red grapefruits
2 tangerines
2 navel oranges
1 pink grapefruit
3 whole star anise
1/2 cup sugar
1 (1 1/2 teaspoon)packet unflavored gelatin
2 cinnamon sticks

Preparation
1. In a small saucepan, combine the star anise, sugar, cinnamon and 1-1/4 cups of water.
2. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 5 minutes. Remove from heat and allow to cool.
3. Carefully remove the peel, pith and outer membranes from all the fruit.
4. Working over a sieve or strainer set over a large bowl, slice each segment of pulp from the membranes; reserve the juice.
5. Remove the seeds (being careful not to break the sections) and transfer to another bowl.
6. Strain the cooled syrup into a medium bowl, and sprinkle the gelatin over it; allow it to dissolve about 2 minutes.
7. Return to saucepan and cook over low heat until gelatin has fully dissolved; remove from heat and cool.
8. Coat a 4-1/2 x 9″ loaf pan with cooking spray and line with plastic wrap.
9. Allow 6″ overhang on all sides.
10. Fill the mold with the citrus segments. Press firmly on the fruit, tilt the pan and drain the excess juice.
11. Pour the gelatin mixture over the fruit, shaking gently, so that the mixture runs into the corners. Carefully fold the plastic over the top and chill until set (about 6 hours or overnight).
12. To serve: unfold the plastic, place platter on the top. Carefully invert both; remove the pan, holding plastic in place on platter.
13. Remove the plastic; slice and serve.

WW POINTS per serving: 4
Nutritional information per serving: 253 calories, 0.6g fat, 5.9g fiber

Ratatouille is a traditional French stewed vegetable dish that contains tomatoes, onions, zucchini, eggplants, peppers and herbs. It can be served as a meal of its own (accompanied by rice, potatoes, or French bread), or as a side dish.

Weight Watchers Ratatouille recipe
Makes 4 servings

Ingredients
2 teaspoons finely minced garlic
1 cup chopped onions
1 large eggplant
3 medium zucchini
2 large green peppers
1 teaspoon dried oregano
1 tablespoon fresh basil or 2 teaspoons dried basil
2 teaspoons chopped parsley
2 cups crushed canned tomatoes
fresh ground pepper

Preparation
1. Heat oil in Dutch oven or large saucepan, cook garlic and onions until tender.
2. Cut vegetables into 1-inch pieces.
3. Add the eggplant, zucchini, pepper,oregano, parsley and stir well.
4. Saute for about 5 minutes.
5. Add tomatoes, cover and cook over low heat for about 45 minutes.
6. Serve hot or cover mixture and refrigerate to serve chilled.

WW POINTS per serving: 2
Nutritional information per serving: 113 calories, 0.9g fat, 9.5g fiber