Weight Watchers Recipes

Weight Watchers Composed Appetizer Platter recipe
Makes 8 servings

Ingredients
3/4 lb cooked shrimp, peeled but with tails left on
1 head fresh cauliflower and 1 head fresh broccoli, washed and cut into bite-size pieces
2 (10 ounce) cans button mushrooms, drained
1 pint grape tomato or cherry tomatoes, washed
1 cup pitted Kalamata olives (optional)
2 cups baby carrots, washed and scraped
1/2 small red onion, sliced
4 hard-boiled eggs, peeled and halved
1 (8 ounce) bottle Italian salad dressing
freshly ground black pepper, to taste

Preparation
1. The night before serving, place the cauliflower pieces, mushrooms, tomatoes, carrots, onions and olives (if using) in a large bowl.
2. Pour the dressing bottle over the vegetables and mix well.
3. Tightly cover and refrigerate overnight.
4. In the morning, add the cooked shrimp to the vegetable mixture. Combine gently but thoroughly; keep covered and refrigerated until ready to serve.
5. Just before serving, drain the shrimp/vegetable mixture well and arrange attractively on a platter.
6. Arrange the hard boiled egg halves around the edge of the platter, grind some black pepper over and serve.

WW POINTS per serving: 5
Nutritional information per serving: 236 calories, 11.7g fat, 5.4g fiber

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Weight Watchers Homemade Ice Cream recipe
Makes 1 serving (847g)

Ingredients
1/2 cup half-and-half
3 cups crushed ice
1/4 teaspoon vanilla
1 tablespoon sugar
1/3 cup rock salt
1 sandwich Ziploc bag
1 gallon Ziploc bag

Preparation
1. Place the half-and-half, sugar and vanilla in the smaller Ziploc bag and seal the bag (making sure it is tightly closed).
2. Place the ice and rock salt in the larger bag and then add the filled small bag. Seal the large bag.
3. Squeeze the bag for about 10-15 minutes (until the ice cream has thickened).
4. Remove the small bag, unseal, and eat the ice cream with a spoon.

WW POINTS per serving: 5
Nutritional information per serving: 209 calories, 13.9g fat, 0g fiber

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Weight Watchers Cuban Black Bean Salad recipe
Makes 4 servings

Ingredients
1 (15 ounce) can black beans, drained and rinsed
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
3 tablespoons extra virgin olive oil
1/2 celery, chopped
1 clove garlic, crushed
2 tablespoons red onions, chopped
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/4 teaspoon ground cumin

Preparation
1. Toss together the black beans, red and yellow bell peppers, onion, celery and parsley.
2. Whisk together the olive oil, lemon juice, garlic and cumin and toss into the bean mixture.

WW POINTS per serving: 5
Nutritional information per serving: 241 calories, 10.8g fat, 9.9g fiber

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Weight Watchers Baked Lumpia Rolls (Filipino appetizer) recipe
Makes 15 servings

Ingredients
1 lb ground lean pork
1 package wonton wrappers
1 (8 ounce) can bamboo shoots, drained and chopped fine
1 (8 ounce) can water chestnuts, drained and chopped fine
1 medium carrot, chopped fine
8 cloves garlic
1 medium onion, chopped fine
1 large egg
2 teaspoons soy sauce
1 teaspoon grated fresh ginger
1 teaspoon black pepper

For the dipping sauce
1/2 cup distilled white vinegar
1/4 cup packed brown sugar
2 teaspoons water
1 teaspoon soy sauce
2-3 teaspoons freshly grated ginger
1 teaspoon cornstarch, mixed with the water

Preparation
1. In a large bowl, combine the pork, bamboo shoots, water chestnuts, carrot, garlic, onion, soy sauce, ginger and pepper.
2. Stir the mixture until thoroughly combined (you can cover it and stick it in the refrigerator overnight).
3. Lay out about 10 wonton wrappers at a time and roll the meat mixture into cigar shapes about finger thickness and the length of the wrapper.
4. Roll, brush the ends with beaten egg and finish the roll to seal.
5. Place seam side down on a cookie sheet and repeat until done.
6. Bake in a preheated 450 degree oven for about 20 minutes (until the wrappers turn golden brown), turning once.
7. Serve hot with dipping sauce.
8. To make the dipping sauce: in a 3 quart saucepan mix together the vinegar, brown sugar and soy sauce.
9. Stir over high heat until the sugar dissolves.
14. Mix the cornstarch/water and add to the sugar mixture, stirring until the mixture boils.
15. Remove from the heat and stir in the ginger.

WW POINTS per serving: 5
Nutritional information per serving: 221 calories, 7.3g fat, 1.7g fiber

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Weight Watchers Potatoes Stuffed with Ham and Gruyere Cheese recipe
Makes 4 servings

Ingredients
4 baking potatoes
1/2 cup chopped cooked ham
1/2 cup shredded Gruyere cheese
2 cloves garlic, smashed
2 teaspoons butter
1/2 cup 2% low-fat milk
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Preparation
1. Preheat the oven to 500° F.
2. Pierce the potatoes with a fork and arrange them in a circle in the microwave oven.
3. Cover with damp paper towels.
4. Microwave the potatoes at high for about 6 minutes, then rearrange them and microwave for another 6 minutes (or until done).
5. Let stand for 2 minutes.
6. Split the potatoes open lengthwise in half; scoop out the pulp, leaving a 1/4 inch shell.
7. Reserve the shells, set aside the pulp.
8. In a small frying pan, heat the butter over medium-high heat.
9. Add the garlic; saute for about 30 seconds.
10. Add the milk; bring to a simmer.
11. Pour the milk mixture over the potato pulp.
12. Add the ham, 1/4 cup cheese and the remaining ingredients; mix well.
13. Stuff the potato shells with the mixture.
14. Sprinkle evenly with 1/4 cup cheese.
15. Bake at 500° for about 8 minutes (or until the cheese begins to brown).

WW POINTS per serving: 5
Nutritional information per serving: 254 calories, 10g fat, 2.5g fiber

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