Weight Watchers Recipes

If you like seafood and Asian flavors, you’ll probably love this Thai prawn soup recipe!

Weight Watchers Hot and Sour Thai Prawn Soup recipe
Makes 4 servings

Ingredients
2 lbs uncooked large shrimp
2 shallots, chopped
3 garlic cloves, chopped
2 small red chilies, sliced
1 tablespoon peanut oil
1/4 cup fresh coriander leaves, chopped
2 sprigs fresh coriander, roots
2 tablespoons fish sauce
2 stalks fresh lemongrass, sliced
6 fresh kaffir lime leaves, roughly chopped
8 cups water
1/3 cup lemon juice
2 teaspoons brown sugar

Preparation
1. Shell and devein the prawns if you need to. Reserve the shells.
2. Heat oil over medium heat in a pan, add prawn shells, garlic and chilies, cook stirring (about 5 minutes or until the shells are red and the mixture is fragrant).
3. Add lemongrass, lime leaves, water, juice, sugar, sauce and coriander roots and simmer covered (for 30 minutes).
4. Strain the stock.
5. Place the strained stock, prawns, coriander leaves and shallots into a clean pan, and simmer covered (for about 3 minutes until the prawns are tender).

WW POINTS per serving: 7
Nutritional information per serving: 305 calories, 7.4g fat, 0.5g fiber

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This winter soup is delicious and has a wonderful texture. It’s also very easy to make!

If you have a hand blender, try blending it right in the pan, instead of transferring the hot soup to the blender.

As for the presentation, you can put homemade croutons, some basil or mozzarella on top, right before serving.

Weight Watchers Winter Tomato Soup recipe
Makes 8 servings

Ingredients
2 lbs Italian tomatoes (canned)
3 tablespoons tomato paste
3 3/4 cups chicken broth, divided
1/2 cup butter
4 tablespoons flour
1 cup cream (heavy or half and half)
1 large onion, thinly sliced
2 tablespoons olive oil
1 teaspoon thyme
1 teaspoon basil
salt and pepper
1 teaspoon granulated sugar

Preparation
1. In a saucepan, melt butter and add olive oil, onion, thyme, basil and salt and pepper.
2. Cook, stirring, until onions wilt.
3. Add tomatoes and tomato paste.
4. Simmer for 20 minutes.
5. Blend together 5 tablespoons of the chicken broth with the flour.
6. Add this to the soup, stir, then add rest of broth.
7. Simmer for 30 minutes, stirring often to prevent burning.
8. Puree soup in blender.
9. Return to heat.
10. Add sugar and cream.
11. Simmer for 5 more minutes.

WW POINTS per serving: 7
Nutritional information per serving: 257 calories, 21.6g fat, 2.0g fiber

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An awesome fish fillets recipe – the texture is wonderful, and the combination of spices perfect!

You can use cod, sea bass, or any other kind of fish. The fillets will brown of beautifully with very little oil.

Weight Watchers Crisp Fish Fillets recipe
Makes 4 servings

Ingredients
4 fish fillets
1 egg, beaten
1 cup instant mashed potatoes
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
salt & pepper

Preparation
1. Mix the potato, garlic, thyme, oregano, salt and pepper together.
2. Dip the fish in the egg then in the potato, coat well.
3. Fry on lightly greased pan until golden on both sides approximate time 10 minutes, depending on the thickness of the fish.

WW POINTS per serving: 7
Nutritional information per serving: 390 calories, 3.4g fat, 3.8g fiber

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Here’s a very tasty cheese and shrimp spread. Below you can find two presentation suggestions, but you can use whatever suits your fancy to create your own desired holiday look.

Weight Watchers Christmas Cheese and Shrimp Spread recipe
Makes 10 servings

Ingredients
2 (4 1/2 ounce) cans shrimp (deveined, drained & finely chopped)
2 1/2 cups cheddar cheese, finely shredded
1 (12 ounce) carton cottage cheese
1 (8 ounce) package cream cheese (softened)
4 tablespoons green peppers (finely diced)
4 tablespoons red peppers (finely diced)
4 tablespoons chili sauce
2 tablespoons dried onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper

Preparation
1. Use your food processor or immersion blender to combine all ingredients (except the shrimp & diced peppers) until the mixture is smooth, then stir in the diced shrimp & peppers.
2. Decide your presentation, prepare for it accordingly & chill for at least 1 hr b4 removing to garnish as desired & serve with crackers, bread or choice of veggies.
3. Presentation suggestion #1: Use the Christmas mold of your choice or bowl lined with plastic wrap. Form into a log or ball wrapped in plastic wrap. Use a 1-qt rounded tube mold lined with plastic wrap (meant to resemble a holiday wreath).
4. Presentation suggestion #2: Prepare as bread or tortilla pinwheels & chill as directed above.
5. To Garnish: Use a combination of finely diced green & red peppers, cucumber, pimento or parsley.

WW POINTS per serving: 7
Nutritional information per serving: 272 calories, 19.7g fat, 0.4g fiber

What a delicious dump cake! The blend of the lemon, blueberries, pineapple and walnut is wonderful!

Weight Watchers Blueberry Dump Cake recipe
Makes 12 servings

Ingredients
1 1/2 cups pineapples, crushed
2 cups blueberries (frozen or fresh)
1/2-1 cup walnut pieces
1/2 cup butter
1 package yellow lemon cake mix

Preparation
1. Pour the pineapple and berries into a 13×9-inch pan.
2. “Dump” the cake mix (sprinkle) over the berries and pineapple. Melt the stick of butter.
3. Pour over the cake mix.
4. Sprinkle the nuts over the top.
5. Bake at 375 degrees for 35 to 50 minutes, depending on oven, until bubbly.

WW POINTS per serving: 7
Nutritional information per serving: 311 calories, 16g fat, 1.7g fiber

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