Weight Watchers Recipes

Here’s a nice recipe for those who love lime. You can use cod, flounder, or any firm white fish for this.

If you find the lime too bitter for your taste, you can use the lime juice only instead of the lime slices.

Weight Watchers Cilantro Lime Fish recipe
Makes 8 servings

Ingredients
2 lbs cod fish fillets or flounder fillets (4 fillets)
1/4 teaspoon pepper
1 tablespoon dried onion flakes
1 garlic clove, minced
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1/4 cup fresh cilantro or fresh parsley, minced
2 limes, peeled and thinly sliced
2 tablespoons margarine, melted

Preparation
1. Preheat oven to 375°F.
2. Place each fillet on a piece of heavy-duty foil; sprinkle with pepper.
3. In a saucepan, saute onion and garlic in oil; stir in cumin.
4. Spoon over fillets; sprinkle with cilantro.
5. Place lime slices over each; drizzle with margarine.
6. Fold foil around fish and seal tightly; place on a baking sheet.
7. Bake for 35-40 minutes or until fish flakes easily with a fork.

WW POINTS per serving: 3
Nutritional information per serving: 143 calories, 5.4g fat, 0.6g fiber

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This is a great appetizer or side dish recipe that you can make for holiday parties. Just make sure you buy a quality tortilla shell.

These are best when served hot, but if there are any leftovers, you can freeze them and use them another time.

Weight Watchers Mexican Spirals recipe
Makes 5 dozen spirals

Ingredients
8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb Monterey jack cheese, shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
vegetable oil
salsa
sour cream

Preparation
1. In a large bowl, combine cream cheese, chicken, Monterey jack, coriander, jalapeno peppers, and cumin.
2. Spread mixture evenly over tortillas.
3. Roll up each tortilla tightly around chicken mixture.
4. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
5. Just before serving, cut each tortilla roll into 1/2 inch slices.
6. Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
7. Serve hot with salsa and sour cream.

WW POINTS for 1 spiral: 1
WW POINTS for 1 dozen spirals: 11
Nutritional information for 1 spiral: 35.3 calories, 2.3g fat, 0.1g fiber
Nutritional information for 1 dozen spirals: 424 calories, 28.0g fat, 1.5g fiber

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Another Mexican recipe for you - this time a beef enchilada casserole. Yes, I know, it has 12 points, but sometimes we deserve to indulge ourselves in tasty dishes like this one…

Weight Watchers Beef Enchilada Casserole recipe
Makes 12 servings

Ingredients
2 cups chili sauce
2 tablespoons all-purpose flour
4 cups low-sodium tomato puree
1 1/2 teaspoons mild chili powder or hot chili powder
1 lb lean ground beef
1/4 cup dried onion flakes
12 6-inch tortillas, quartered
6 ounces sharp cheddar cheese or monterey jack pepper cheese, shredded
24 black olives, pitted and chopped

Preparation
1. To make the enchilada sauce, in a medium saucepan, stir the flour and 1/4 cup of the chili sauce together until flour is dissolved.
2. Gradually stir in remaining chili sauce, tomato puree and chili powder.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally, and then cook, stirring constantly, for about 2 minutes, until slightly thickened.
4. Remove from heat and let cool.
5. Meanwhile, place large nonstick skillet over medium-high heat and add the beef.
6. Cook, stirring to break up meat, for about 4-5 minutes, until beef is no longer pink, and then stir in the onion flakes.
7. Remove from heat; set aside.
8. Preheat oven to 375F degrees.
9. Spray a 13” x 9″ casserole with nonstick cooking spray.
10. Spread 4 oz. of the cooled sauce over bottom of prepared casserole.
11. Dip 12 tortilla quarters into the remaining sauce, and arrange evenly in casserole.
12. Sprinkle evenly with one third of the beef mixture, one fourth of the cheese and one fourth of the olives.
13. Top evenly with 1/2 cup of the sauce.
14. Repeat the layers 2 more times.
15. Dip the remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole.
16. Top evenly with the remaining cheese, olives and sauce.
17. Bake, covered, 35 minutes.
18. Uncover; bake 25-30 minutes longer.
19. Let stand 5 minutes.

WW POINTS per serving: 12
Nutritional information per serving: 552 calories, 20.9g fat, 9.6g fiber

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This Mexican hot cocoa recipe is perfect for cold winter evenings - just try it, and you’ll fall in love with it!

Weight Watchers Mexican Hot Cocoa recipe
Makes 3 cups

Ingredients
3-4 tablespoons granulated sugar
3 tablespoons Nestle Toll House baking cocoa
1/4 teaspoon ground cinnamon
2 1/3 cups milk
1/2 teaspoon vanilla extract

Preparation
1. In a small heavy-duty saucepan, combine sugar, cocoa and cinnamon.
2. Over medium heat, gradually stir in milk and stir constantly until hot (do not boil).
3. Remove from heat and stir in vanilla extract. Beat with a wire whisk until frothy and pour into cups. Serve immediately.

WW POINTS per cup: 4
Nutritional information per cup: 184 calories, 7.7g fat, 1.9g fiber

Guacamole is an avocado-based dip from the time of the Aztecs. In addition to avocados, the basic ingredients are lime juice and salt. Variations often include onion, tomato, hot chile peppers, garlic, cilantro, and other spices.

It is often eaten with tortilla chips, although it can be spooned onto or into almost any savory Mexican dish.

Weight Watchers Guacamole recipe
Makes 2 servings

Ingredients
1 large avocado, scooped out of shell and mashed
2 tablespoons sour cream
1 tablespoon salsa
1 garlic clove, pressed
1 tablespoon sweet onions, finely diced
1 teaspoon cilantro or parsley (note, some people find it vile)
1 tablespoon tomatoes, finely diced
2 teaspoons black olives, minced
1 teaspoon fresh lemon juice or lime juice or balsamic vinegar
salt (use less if you’ll refrigerate)

Preparation
1. Cut the avocado in half, scoop out the flesh with a spoon; mash 3/4 of it well and chop the remaining 1/4 coarsely.
2. Mix it into the mashed portion.
3. Mix all remaining ingredients together.
4. Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole (or it will turn color due to oxidation) and refrigerate up to 4 hours before serving.

WW POINTS per serving: 6
Nutritional information per serving: 232 calories, 20.5g fat, 8.6g fiber

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