Weight Watchers Recipes

Bruschetta is a delicious Italian appetizer that’s extremely easy to prepare – serve it to your guests and they’ll really appreciate it!

Weight Watchers Bruschetta recipe
Makes 8 servings

Ingredients
8 slices baguette, each about an inch thick
1/3 cup oil (extra virgin olive oil prefered)
5 cloves garlic, pressed or minced
2 1/2 cups diced tomatoes, in 1/4 inch pieces
1 1/4 cups grated mozzarella cheese
1/2 teaspoon dried basil

Preparation
1. Grill or toast bread on both sides.
2. Saute garlic in oil over a medium heat for a couple minutes, taking care not to let the garlic brown.
3. Brush one side of each piece of bread with the garlic oil.
4. Place a layer of tomatoes over the oil on the bread.
5. Sprinkle with cheese, and then basil.
6. Bake in a preheated 400* oven for 8-10 minutes, and then place under broiler for another 1-2 minutes.

WW POINTS per serving: 7
Nutritional information per serving: 323 calories, 15g fat, 2.7g fiber

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Cannoli are one of my favorite Italian desserts. Cannoli are tube-shaped shells of fried pasta, filled with a sweet, creamy filling containing mascarpone or sweetened ricotta cheese blended with vanilla, chocolate, or other flavorings.

Don’t be scared by the many steps involved in cooking this recipe – it’s actually very easy to prepare, and the result is yummy!

Weight Watchers Cannoli recipe
Makes 24 servings

Ingredients

Shells
4 cups sifted all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter, softened
2 egg yolks
3/4 cup white wine
shortening, for frying

Filling
4 cups whole milk ricotta cheese
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/3 cup finely chopped maraschino cherries
1/4 cup semisweet mini chocolate chips
1 cup heavy whipping cream, optional

Preparation
1. To make shells, mix flour, sugar and salt in a bowl.
2. Cut in butter.
3. Add egg yolks; stir with a fork.
4. Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
5. Form a ball with the dough and let stand for 30 minutes.
6. Roll dough almost paper thin, on a well-floured surface.
7. Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
8. Using a paring knife, make sure circles are cut all the way through.
9. Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
10. Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
11. Remove from hot grease and drain on paper towels, seam side down.
12. Let cool a minute or two before trying to remove metal tube.
13. To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
14. Leave cannoil shells on paper towel, seam side down to cool completely. (Shells can be stored in airtight containers and made several days prior to filling.)
15. For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
16. Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
17. Squeeze Maraschino cherries with paper towels to remove all liquid. (If you don’t squeeze them good, you will have a pink water filling!).
18. Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
19. For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
20. Chill filling for about 30 minutes before piping into cooled cannoli shells.
21. You may garnish the cannoli by sprinkling powdered sugar on top.
22. Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
23. Keep refrigerated until time of serving.

WW POINTS per serving: 6
Nutritional information per serving: 250 calories, 11.5g fat, 0.7g fiber

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Carbonara is a traditional Italian pasta sauce. The Carbonara recipe is usually made from cream, eggs, parmesan cheese (sometimes with Pecorino Romano cheese), and pancetta (or some other type of bacon).

Even though one serving of Spaghetti alla Carbonara is 8 points, that doesn’t mean you cannot enjoy this wonderful meal once in a while.

Weight Watchers Spaghetti alla Carbonara recipe
Makes 4 servings

Ingredients
8 ounces uncooked spaghetti
1 cup chopped cooked ham
1/3 cup grated parmigiano-reggiano cheese or parmesan cheese (1-1/2 ounces)
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
2 large eggs, lightly beaten
1 clove garlic, minced
1/4 teaspoon fresh coarse ground black pepper

Preparation
1. Cook pasta according to package directions, omitting salt and fat.
2. Drain the pasta in a colander over a bowl, reserving 1/2 cup liquid.
3. Heat a large nonstick skillet over medium heat.
4. Add the ham, and cook for 2 minutes or until thoroughly heated.
5. Add pasta, and stir well.
6. Combine cheese and the next 4 ingredients (cheese through garlic), stirring with a whisk.
7. Add the reserved pasta liquid to egg mixture, stirring with a whisk.
8. Pour egg mixture over pasta mixture; stir well.
9. Cook over low heat 5 minutes or until sauce thickens, stirring constantly (do not boil).
10. Sprinkle with pepper.

WW POINTS per serving: 8
Nutritional information per serving: 389 calories, 12.9g fat, 1.9g fiber

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Minestrone is a traditional Italian soup that is very thick and contains a variety of vegetables, and often also meat, pasta or rice.

There are probably as many minestrone recipe variations as there are cooks. Here’s one made with beef roast (of course, you can experiment with other types of meat and/or vegetable combinations).

Weight Watchers Minestrone Soup recipe
Makes 8 servings

Ingredients
1 lb boneless beef roast, cut into small cubes
2 quarts water
2 beef bouillon cubes
1 1/2 cups chopped onions
1 cup sliced celery
1 cup diced carrots
1 bay leaf
1 teaspoon basil
1 teaspoon garlic powder
1/4 teaspoon thyme
1 (14 ounce) can diced tomatoes
1/4 cup tomato sauce
1 cup frozen green beans
1 (15 ounce) can kidney beans, drained
1/2 cup small shell pasta

Preparation
1. In a soup pot, put beef and the next 9 ingredients.
2. Bring to a boil; reduce heat and simmer for 1 hour.
3. Add tomatoes and sauce, simmer for 10 minutes.
4. Add green beans, kidney beans and pasta.
5. Bring to a boil; reduce heat and cook, stirring often until pasta is tender (about 8 minutes).

WW POINTS per serving: 4
Nutritional information per serving: 226 calories, 5.4g fat, 4.6g fiber

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