Weight Watchers Recipes

Here’s a lower fat version of the family favorite baked macaroni and cheese recipe. I think it’s actually better than many of the full-fat versions, because the lower fat content of the cheese keeps it from separating and getting greasy. You can experiment with different types of cheese if you want, just be patient while making the roux, as it’s a little hard to make a good cream sauce when you have so little fat.

Weight Watchers Mac & Cheese recipe

Ingredients
2 cups uncooked elbow macaroni
1 1/2 cups reduced-fat sharp cheddar cheese
2 tablespoons margarine
2 cups skim milk
1/4 cup all-purpose flour
1/4 teaspoon Worcestershire sauce
1/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

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Weight Watchers Shrimp Macaroni Salad recipe
Makes 6 servings

Ingredients
1 1/2 cups macaroni, cooked and drained
1 lb shrimp, shelled
1/2 cup sour cream
1/2 cup mayonnaise
4 ounces American cheese, cubed
1/4 cup green pepper, chopped
2 tablespoons onion, chopped
1/2 cup celery, chopped
3 tablespoons vinegar
3/4 teaspoon salt

Preparation
1. Cut up the shrimp.
2. Toss the shrimp with the macaroni, cheese, celery, pepper and onion.
3. Blend the remaining ingredients and toss with the shrimp mixture.
4. Chill before serving.

One serving is approximately 185 grams.
WW POINTS per serving: 8
Nutritional information per serving: 363 calories, 16.9g fat, 1.1g fiber

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Yesterday I felt like cooking something a little more exotic, so I tried this chicken curry recipe. It turned out well, so you should try it if you like curry dishes.

I know there are some people who may not like the banana topping, so you can leave it out completely, or try replacing it with something more neutral (like carrots, bamboo shoots or pineapple chunks).

Weight Watchers Thai Red Chicken Curry recipe
Makes 4 servings

Ingredients
2 chicken breasts, cut into cubes
350 g potatoes, cut into cubes
2 bananas
1 clove garlic, chopped
2 onion, sliced
150 ml low-fat plain yogurt
2 tablespoons Thai red curry paste
25 g creamed coconut
1 tablespoon tomato puree
1 tablespoon oil
1 lime
2 tablespoons chopped fresh coriander
300 ml boiling water

Preparation
1. Saute the onion and garlic in oil until soft.
2. Stir in the chicken cubes and cook for about 3 minutes (until lightly brown).
3. Add the curry paste and cook for another 2 minutes.
4. Disolve the creamed coconut in boiling water and add to the pan.
5. Add in potatoes and tomato puree.
6. Cover and simmer for about 25 minutes.
7. Stir in the yogurt and chopped coriander.
8. Chop the bananas and mix in with the lime juice and zest; chill until the curry is ready to serve and use as a topping (optional).

One serving is approximately 417 grams.
WW POINTS per serving: 8
Nutritional information per serving: 386 calories, 15.2g fat, 4.8g fiber

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These delicious spinach cakes are moist and fluffy, while the creamy cheese sauce is smooth and has just the right consistency. A great breakfast recipe… I can’t wait to make this again!

Weight Watchers Spinach Cakes With Gouda Cheese Sauce recipe
Makes 6 servings

Ingredients

For the cakes
150 g frozen spinach, well drained and squeezed with paper towel
1/2 cup smoked Gouda cheese, shredded
2 eggs, lightly beaten
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 dash salt
1 1/4 cups low-fat milk
2 sun-dried tomatoes packed in oil, finely chopped (undrained)

For the Gouda cheese sauce
2 tablespoons flour
2 tablespoons butter (or olive oil)
1 1/2 cups low-fat milk
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
3/4 cup smoked Gouda cheese, shredded

Preparation
1. In a large bowl, mix together the flour, baking powder and salt.
2. Separate the spinach as much as possible, and add it to the flour mix with the shredded cheese.
3. Mix well, and make a well in the center; set aside.
4. In another bowl, mix together the eggs, milk, sun dried tomatoes with their oil.
5. Mix well and pour them into the well in the flour mix; mix only until well moistened (the dough will be lumpy).
6. On a grill or a large frying pan, drop 1/4 cup of dough, spread lightly (do not crowd).
7. Grill until bubbles appear on the edges and the cake raises (about 3 - 4 minutes); flip and brown the other side.
8. Remove to oven proof platter, keep warm in a 200 degrees F oven. Repeat until all the batter is used.
9 To make the smoked Gouda cheese sauce: Heat the butter in a saucepan; mix together the flour, cayenne pepper and dry mustard; add to the butter, stirring constantly until thickened (about 1 minute).
10. Slowly add the milk, constantly stirring with a whisk. Bring to a boil while whisking; when thickened remove from the heat.
11. Immediately add the shredded smoked Gouda cheese, stirring until melted; keep warm.
12. Arrange the cakes in a pile on platter; pour the cheese sauce over and let drip down sides (or serve the cheese sauce separately and pour over the cakes just before eating).

WW POINTS per serving: 8
Nutritional information per serving: 333 calories, 14.9g fat, 1.8g fiber

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Here’s a great chicken salad recipe for you. The apples, grapes and chicken blend together perfectly and give this salad a wonderful flavor!

If you’re making this in advance, add in the apple just before serving.

Weight Watchers Fruity Chicken Salad recipe
Makes 6 servings

Ingredients
4-5 cups cooked chicken (shredded or finely chopped, preferably chicken breast)
1/4 cup finely chopped red onions
1 stalk celery, finely diced
1 small apple (cored and finely chopped)
1/3 cup toasted chopped almonds (coarsley chopped)
1/2 cup red seedless grapes (sliced into quarters or halves)
2/3 cup dark raisins
1/2 cup plain yogurt (or use sour cream)
1/2 cup mayonnaise
2-3 teaspoons honey (or to taste)
black pepper
1/2-1 teaspoon curry powder (optional)

Preparation
1. In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine.
2. In a bowl combine the mayonnaise with yogurt and honey until combined (if you are adding in the curry powder then combine with the mayonnaise mixture) add to the chicken mixture; toss to combine well, then season with black pepper to taste.

WW POINTS per serving: 8
Nutritional information per serving: 367 calories, 17.6g fat, 2.3g fiber

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