Weight Watchers Recipes

Weight Watchers Japanese Vegetable Pancakes recipe
Makes 4 servings

Ingredients
1/2 small green cabbage (3-4 cups), shredded
3 stalks celery, minced
1/2 onion, diced
1 large carrot, shredded
1 egg, beaten
2 cups whole wheat flour or white flour (you may need a bit more)
1 (10 ounce) can evaporated milk
1 teaspoon salt
2 tablespoons brown sugar
water
1/2 cup left over chicken or fish (optional)

Preparation
1. Mix together the vegetables.
2. Mix together the remaining ingredients to form a smooth batter.
3. Mix the vegetables in the batter - the mixture should be of a consistency that you can spoon the patties on to the skillet.
4. On a heated skillet sprayed with oil, drop spoonfuls of the batter (about 3 tablespoons for each pattie).
5. On medium heat, brown well the patties on one side, then flip and brown on the other side.
6. Serve hot or cold.

WW POINTS per serving: 7
Nutritional information per serving: 381 calories, 7.9g fat, 10.6g fiber

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Weight Watchers Bacon, Potato and Onion Frittata recipe
Makes 4 servings

Ingredients
4 slices bacon, cut in 1/2 inch pieces
3/4 lb small red potatoes, thinly sliced
1 large red onion, chopped
6 eggs
3 tablespoons water
1 tablespoon chopped rosemary or 1 teaspoon dried rosemary
1/4 teaspoon ground paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation
1. Brown the bacon in a nonstick skillet with an oven-proof handle for about 5 minutes.
2. Transfer the bacon to paper towels to drain.
3. Pour off all but 1 tablespoon fat.
4. Add the potatoes, onion and rosemary.
5. Cover; lower heat, and cook, turning the slices, for about 10 minutes (until tender).
6. In a bowl, whisk the eggs, water, salt and pepper.
7. Pour over the potatoes.
8. Stir in the bacon.
9. Sprinkle with paprika.
10. Bake, uncovered, in a 350 degree oven for about 8-10 minutes (until set).

One serving is approximately 230 grams.
WW POINTS per serving: 7
Nutritional information per serving: 296 calories, 17.8g fat, 2.5g fiber

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Weight Watchers Zucchini Chocolate Cake recipe
Makes 18 servings

Ingredients
2 cups zucchini, grated
1/2 cup butter
2 large eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup buttermilk or sour milk
1/2 cup walnuts
3/4 cup chocolate chips
1/4 cup cocoa
1 teaspoon vanilla
1 3/4 cups sugar

Preparation
1. Preheat the oven to 325 degrees F.
2. Cream the butter, then add the oil and sugar; mix.
3. Add the zucchini, eggs, buttermilk, vanilla, cocoa, flour, baking soda and salt; mix well.
4. Fold in the chocolate chips and walnuts by hand.
5. Place the cake in a greased and floured 9×13 pan.
6. Bake for about 1 hour (or until done).

WW POINTS per serving: 7
Nutritional information per serving: 310 calories, 16.3g fat, 1.5g fiber

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Weight Watchers Chili recipe
Makes 8 servings

Ingredients
2 lbs ground beef
2 cloves garlic, mashed
3/4 cup chopped green pepper
1 (4 ounce) can mushrooms (drained)
1 (6 ounce) can tomato paste
1 onion, chopped
1 quart water
1 teaspoon Worcestershire sauce
3 bay leaves
1 teaspoon cumin
1 teaspoon cinnamon
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon allspice
1/2 teaspoon red pepper

Preparation
1. In a large skillet, brown the meat, draining off the fat.
2. Add the remaining ingredients, bring to a boil and simmer for about 3 hours.

One serving is approximately 300 grams.
WW POINTS per serving: 7
Nutritional information per serving: 283 calories, 17.6g fat, 2.5g fiber

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Weight Watchers Penne with Chicken and Sun-Dried Tomatoes recipe
Makes 4 servings

Ingredients
8 ounces dry penne pasta
6 ounces boneless skinless chicken breasts
1/4 cup sun-dried tomato, to taste (preferably packed in cellophane)
1 1/4 cups chopped fresh baby mushrooms or portobello mushrooms
5 garlic cloves, peeled and minced
3 tablespoons chopped shallots
5 black olives, sliced
1/2 cup fresh peas or thawed frozen peas, to taste
cooking spray
1/4 cup white wine
1 tablespoon italian seasoning
12 ounces evaporated skim milk
1/2 cup boiling water
1 tablespoon flour
1/2 cup chopped fresh basil
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg

Preparation
1. Preheat the oven to 350 degrees F.
2. Fill a large pot with water and bring to a boil while cooking the rest of the recipe.
3. Place the chicken and wine in a shallow baking dish, and sprinkle with Italian seasoning.
4. Bake for about 15-20 minutes (or until the meat is no longer pink and the juices run clear).
5. Shred the chicken and reserve the cooking juices.
6. Drain the sundried tomatoes and finely chop them.
7. Pour the chicken cooking juices into a small saucepan.
8. Add the tomatoes, mushrooms, peas and shallots.
9. Saute over low heat for a few minutes (until the liquid is absorbed and the vegetables are wilted).
10. Remove the pan from the heat.
11. Cover to keep the vegetables warm.
12. Add the penne pasta to the boiling water and cook to the desired consistency (about 8-10 minutes, or according to the package directions).
13. While the pasta is cooking, preheat a heavy small saucepan on medium heat for 1 minute, then coat twice with cooking spray.
14. Add the flour and garlic, then whisk in the evaporated skim milk.
15. Add the red pepper flakes and nutmeg.
16. Whisk constantly and bring to a boil.
17. Continue to cook for another 5 minutes, whisking constantly, until thickened.
18. Reduce the heat to low and add the basil.
19. Drain the cooked pasta and place in a large bowl.
20. Add the chicken, vegetables and sauce.
21. Toss and garnish with sliced black olives.

One serving is approximately 300 grams.
WW POINTS per serving: 7
Nutritional information per serving: 383 calories, 2.8g fat, 8.4g fiber