Weight Watchers Recipes

Weight Watchers Cauliflower with Marigold Sauce recipe
Makes 4 servings

Ingredients
1 medium cauliflower
6 heads calendula flowers
1/3 cup grated cheddar cheese
1/4 cup butter
1 1/4 cups milk
1/2 cup white flour
salt and pepper, to taste

Preparation
1. Break up the cauliflower into large florets.
2. Steam the cauliflower for about 10-15 minutes (until cooked, but not too soft).
3. In a saucepan, melt the butter.
4. Add the flour until a soft paste is formed.
5. Slowly add the milk, whisking to keep smooth.
6. Turn down the heat to low and simmer the sauce for about 5-10 minutes (until it thickens).
7. Stir in the grated cheese (not allowing to boil).
8. Remove the sauce from the heat and add in the marigold petals, stirring carefully.
9. Place the cauliflower on a serving dish and pour the sauce over the top.

WW POINTS per serving: 6
Nutritional information per serving: 281 calories, 17.7g fat, 4g fiber

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Weight Watchers Greek Salad recipe
Makes 6 servings

Ingredients
3 large plum tomatoes, seeded and coarsely chopped
1 head lettuce, torn into bite-size pieces
1 English cucumber, peeled and coarsely chopped
1 medium red onion, cut into thin rings
3/4 cup kalamata olives
1 small green pepper, cut into thin rings
3/4 cup crumbled Feta cheese

For the dressing
2 garlic cloves, minced
6 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 tablespoons fresh lemon juice
1 teaspoon dried oregano
salt, to taste
freshly ground black pepper, to taste

Preparation
1. Soak the onion rings in a small bowl of ice water for about 10 minutes.
2. Whisk the dressing ingredients together until blended; season with salt and pepper to taste.
3. Drain the onion from the ice water and pat dry with paper towels.
4. In a large bowl, combine all the salad ingredients (except the Feta cheese).
5.Toss the salad with the dressing.
6. Sprinkle cheese over the salad and serve.

WW POINTS per serving: 6
Nutritional information per serving: 223 calories, 19.5g fat, 2.5g fiber

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Weight Watchers Garlic Prawns recipe
Makes 4 servings

Ingredients
1 lb prawns or shrimp, peeled and deveined, with tails left on
3 cloves garlic, minced
2 tablespoons fish sauce (nam pla)
1/4 cup vegetable oil
1/2 teaspoon minced cilantro
1/4 teaspoon white pepper
1/4 teaspoon freshly ground black pepper

Preparation
1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the garlic and cook, stirring, for about 2-3 minutes (until the garlic is translucent).
3. Stir in the shrimp, fish sauce, white pepper, black pepper and cilantro.
4. Cook over medium heat, stirring often, for about 3 minutes (until the shrimp is opaque).

One serving is approximately grams.
WW POINTS per serving: 6
Nutritional information per serving: 239 calories, 14.9g fat, 0.1g fiber

Weight Watchers Tortellini Tomato Spinach Soup recipe
Makes 4 servings

Ingredients
1 (9 ounce) package fresh tortellini or dried tortellini
1 (14 ounce) can whole tomatoes, coarsely chopped
10 ounces fresh spinach or frozen spinach, defrosted and chopped
1 tablespoon olive oil
4-6 cups chicken broth or vegetable broth
1 garlic clove, minced
1/2 cup minced onion (about 1/2 small onion)
1/4 cup freshly grated Parmesan cheese (optional)
salt, to taste
black pepper, to taste

Preparation
1. In a soup pot, heat the olive oil over medium high heat.
2. Saute the garlic and onion, stirring often, for about 5-7 minutes (until the onions are translucent).
3. Add the tomatoes and broth, turn the heat up to high, and bring to a boil.
4. Add the tortellini and cook according to package instructions.
5. When the tortellini are almost done, add the spinach and salt and pepper to taste.
6. Serve immediately, (optionally) garnishing each serving with a sprinkling of Parmesan cheese.

WW POINTS per serving: 6
Nutritional information per serving: 312 calories, 9.9g fat, 4.5g fiber

Weight Watchers Squash Pudding recipe
Makes 8 servings

Ingredients
3 medium yellow squash
3 eggs
1/4 cup butter
3 tablespoons flour, heaping
1 (12 ounce) can evaporated milk
1 cup sugar
1 tablespoon vanilla
nutmeg

Preparation
1. Cut the squash into approximately 1-inch chunks.
2. Boil the squash in water until tender.
3. Drain well and puree in the blender.
4. Mix well all the other ingredients (except the nutmeg).
5. Pour into a greased casserole dish. Sprinkle with nutmeg.
6. Bake at 350° F for about 45-60 minutes (or until set).
7. Serve warm or cold.

WW POINTS per serving: 6
Nutritional information per serving: 259 calories, 11g fat, 0.9g fiber