Weight Watchers Recipes

This is not a low-point dish, but it’s very tasty.

Of course, you can reduce the amount of oil used. You can also try it with broccoli slaw instead of coleslaw.

Weight Watchers Ramen Noodle Salad recipe
Makes 4 servings

Ingredients
1 package ramen noodles, raw & crushed
1 (8 ounce) bag coleslaw mix
1/2 cup sunflower seeds
1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar (or 6 packets of Splenda)

Preparation
1. Mix together the coleslaw mix, crushed noodles and sunflower kernels.
2. In a small bowl, mix the oil, vinegar and sugar together.
3. Mix well all ingredients together and refrigerate for at least 2 hours.

WW POINTS per serving: 12
Nutritional information per serving: 456 calories, 38g fat, 3.2g fiber

This is not exactly a light soup recipe, as it’s 12 points per serving. But it is a wonderful comfort food for cold weather. It’s very easy to make and will please your whole family!

Weight Watchers Chicken and White Bean Stew recipe
Makes 6 servings

Ingredients
4 slices bacon, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
1 lb red potatoes, cut into cubes
32 ounces chicken broth (I added a little more)
1 rotisserie-cooked chicken
2 (15 ounce) cans small white beans, drained and rinsed (I used navy beans)
5 ounces baby arugula
salt and pepper

Preparation
1. In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
2. Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
3. Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
4. Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
5. Add the chicken and white beans to the stew; cook until heated through.
6. Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.

WW POINTS per serving: 12
Nutritional information per serving: 572 calories, 21.9g fat, 9.1g fiber

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