Weight Watchers Recipes

Weight Watchers Southwestern Sweet Potato Soup recipe - 6 points

Anna — Tue, 24 Aug 2010 11:58:49 +0000

This is a very tasty and filling soup. The bacon gives this rich soup a very nice smokey flavor and the nutmeg adds an interesting touch.

Weight Watchers Southwestern Sweet Potato Soup recipe

Ingredients
2 sweet potatoes, peeled and cut into 1-inch cubes
2 slices bacon, diced
1 large leek, trimmed, washed and minced
1 medium onion, chopped
2-4 garlic cloves, chopped
2 1/2 cups chicken stock
1/8 teaspoon ground nutmeg
1/4 teaspoon dried thyme
2-4 pickled jalapeno peppers, minced
1/2 cup sour cream
1/4 cup half-and-half
salt, to taste

Preparation
1. Cook the diced bacon until crisp in a heavy skillet, then remove it from the skillet and reserve for other uses.
2. Add the chopped onion, garlic and leek to the same skillet that still has the bacon drippings; cook over low heat, stirring occasionally, for about 10-15 minutes (until the vegetables are soft).
3. Add the sweet potatoes and stir for about 5 minutes.
4. Stir in the chicken stock, nutmeg and thyme, and bring to a boil.
5. Partially cover and simmer over low heat for about 20-30 minutes (until the sweet potatoes are tender).
6. Transfer the vegetables, potatoes and most of the broth to a blender, reserving some of the broth in a separate container.
7. Puree the potato mixture until smooth, return the puree to the soup pot, add cream and thin with the remaining broth to the desired consistency.
8. Season to taste with salt. When serving, reheat the soup stirring often and garnish with pickled jalapenos and sour cream.

Servings: 4

Nutritional information for one serving:
WW points: 6
Calories: 273
Total fat: 14.9 g
Cholesterol: 30 mg
Sodium: 555 mg
Total carbs: 27.4 g
Dietary fiber: 3.1 g
Protein: 8.3 g

Photo credit: thebittenword.com

Weight Watchers Moo Shu Chicken Wraps recipe - 7 points

Anna — Wed, 28 Apr 2010 07:48:08 +0000

Moo Shu is a Chinese dish that consists of stir-fried veggies and meat (chicken, pork, beef or even tofu) wrapped in thin Chinese-style crepes with some hoisin sauce. In this quick recipe we will be using flour tortillas instead of the Chinese crepes, and some leftover chicken (if you have no leftovers use a roasted chicken from the store).

Some other ingredients that you can put inside these wraps are mushrooms, bell peppers, green onions, snow peas, bean sprouts, bamboo shoots, and scrambled eggs.

Weight Watchers Moo Shu Chicken Wraps recipe

Ingredients
2 cups cooked chicken, shredded
4 flour tortillas
1 (8 ounce) bag coleslaw mix
2 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons hoisin sauce

Preparation
1. Heat the vegetable oil in a nonstick skillet.
2. Add the coleslaw mix and cook for about 2-3 minutes (just until slightly softened but still crunchy).
3. Add the chicken pieces and cook to heat through for another 1 or 2 minutes.
4. Stir in the soy sauce and hoisin sauce.
5. Remove from the heat.
6. Place the tortillas on a plate and cover with plastic wrap.
7. Microwave the tortillas on high for about 45-60 seconds (until softened).
8. Place 1/4 of the chicken and cabbage mixture on a tortilla.
9. Fold each tortilla end over, then roll to make an enclosed wrap.

Servings: 4

Nutritional information for one serving:
WW points: 7
Calories: 304
Total fat: 14.1 g
Cholesterol: 52 mg
Sodium: 634 mg
Total carbs: 22.4 g
Dietary fiber: 2.5 g
Protein: 21.6 g

Photo credit: VirtualErn

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Weight Watchers Macaroni and Cheese recipe - 8 points

Anna — Fri, 23 Apr 2010 09:33:02 +0000

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

Preparation
1. Preheat oven to 350º F.
2. Cook the macaroni as directed on the package.
3. While the macaroni is cooking, melt the margarine in a 3-quart saucepan over low heat.
4. Stir in the flour, Worcestershire sauce, mustard, salt and pepper.
5. Cook over medium-low heat, stirring constantly, until the mixture is smooth and bubbly.
6. Remove from the heat and gradually stir in the milk. Heat to a boil, stirring constantly. Boil and stir for about 1 minute.
7. Stir in the cheese. Cook, stirring occasionally, until the cheese is melted.
8. Drain the macaroni and gently stir into the cheese sauce.
9. Pour into an ungreased 2-quart casserole and bake in the oven, uncovered, until bubbly (for about 20-25 minutes).

Servings: 4

Nutritional information for one serving:
WW points: 8
Calories: 391
Total fat: 9.8 g
Cholesterol: 11 mg
Sodium: 686 mg
Total carbs: 52.2 g
Dietary fiber: 2.0 g
Protein: 22.3 g

Photo credit: naotakem

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Weight Watchers Buttermilk Biscuits recipe - 3 points

Anna — Tue, 13 Apr 2010 08:17:52 +0000

These biscuits are easy to make and delicious. Make sure not to knead the dough for a long time, as this will make the biscuits tough instead of light and fluffy. You can make these ahead and refrigerate or freeze them.

Weight Watchers Buttermilk Biscuits recipe

Ingredients
3/4 cup buttermilk
2 cups self-rising flour
1/4 teaspoon baking soda
1/4 cup shortening

Preparation
1. Set aside 1/4 cup of the flour.
2. Cut the shortening into the remaining flour.
3. Add the baking soda to the buttermilk, and stir into the flour mixture.
4. Flour a board using the 1/4 cup flour you set aside and knead the dough.
5. Roll the dough out to about 1/2 inch thick.
6. Cut the dough into shapes with a floured round cutter.
7. Bake at 400 degrees F for about 10-12 minutes (until brown).

Servings: 12

Nutritional information for one serving:
WW points: 3
Calories: 117
Total fat: 4.6 g
Cholesterol: 0 mg
Sodium: 306 mg
Total carbs: 16.2 g
Dietary fiber: 0.6 g
Protein: 2.6 g

Photo credit: semarr

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Weight Watchers Chicken Skewers with Satay Sauce recipe - 5 points

Anna — Fri, 09 Apr 2010 15:08:40 +0000

Chicken satay is a traditional South Asian dish, very popular in Indonesia, Thailand, Malaysia and Singapore. Although satay can be made from other meats such as beef, mutton, pork or fish, the most loved one is probably made with chicken. It’s very easy to make, but if you have trouble with the preparation, scroll down for video step-by-step instructions.

Weight Watchers Chicken Skewers with Satay Sauce recipe

Ingredients
500 g skinless chicken breasts
2 garlic cloves
1 onion, chopped
20 g fresh coriander (cilantro)
1/2 teaspoon salt
2 teaspoons sugar
1 tablespoon vegetable oil, plus extra to fry
2 teaspoons mild curry powder
1 teaspoon ground turmeric
4 tablespoons crunchy peanut butter
250 ml coconut milk
2 tablespoons tamarind paste
2 tablespoons sweet chili sauce
2 teaspoons sugar
2 tablespoons light soy sauce
2 tablespoons lime juice

Preparation
1. Prepare the marinade by adding the garlic, onion, coriander, 1/2 tsp salt and 2 tsp sugar to a food processor and pulsing briefly. Add the vegetable oil, turmeric, curry powder and coconut milk and pulse until combined. Put this mixture into a large bowl.
2. Cut the chicken breasts into thin strips. Add to the marinade and chill for at least two hours (or overnight) in the refrigerator.
3. Soak 16 wooden skewers in cold water for half and hour.
4. Add the sweet chilli sauce, peanut butter, tamarind paste, 2 tsp sugar, soy sauce and lime juice in a bowl and mix well using an electric mixer. Add 2 to 3 tablespoons of boiling water, while continuing to mix until the sauce gets to the desired consistency; set aside.
5. Take the chicken from the marinade and thread on skewers. Add a little oil to a frying pan and heat on high. Fry the chicken skewers until just cooked through and transfer to a serving plate.
6. Serve the chicken skewers with the satay sauce. You can also add some dark green salad leaves , parsley and chopped English cucumbers.

Servings: 8

Nutritional information for one serving:
WW points: 5
Calories: 232
Total fat: 13.3 g
Cholesterol: 36 mg
Sodium: 521 mg
Total carbs: 11.4 g
Dietary fiber: 2.2 g
Protein: 18.4 g

Photo credit: wentongg

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Weight Watchers English Muffins recipe - 4 points

Anna — Tue, 09 Mar 2010 17:09:55 +0000

These home-made muffins are easy to make and taste just like the store bought ones, or even better!

Weight Watchers English Muffins recipe

Ingredients
3 cups unbleached white bread flour
1 tablespoon melted butter or olive oil
1/2 ounce yeast
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 1/2 cups lukewarm milk
semolina or rice flour or cornmeal, for dusting

Preparation
1. Flour a non-stick baking sheet generously. Grease a griddle very lightly.
2. In a large bowl, sift the flour and salt together, then make a well in the center.
3. Blend 5 fl oz of the milk, yeast and sugar together. Let stand 5 minutes, then stir in the remaining milk and melted butter (or olive oil).
4. Add the yeast mixture to the center of the flour and beat together until smooth and elastic (for about 4-5 minutes). Cover with clear film that has been lightly oiled and leave to rise for about 50-60 minutes (or until doubled in bulk) in a warm place.
5. Turn out the dough on a well floured surface and knock back. Roll out to about 1/2 inch thick. Using a floured 3 inch plain cutter, cut into 9 rounds.
6. Dust with semolina or rice flour and place on the prepared baking sheet. Cover and leave to rise for about 20-30 minutes in a warm place.
7. Heat the griddle to medium heat. Carefully transfer the muffins in batches to the griddle and cook slowly for about 7 minutes on each side (or until they turn golden brown).
8. Transfer to a wire rack to cool, then serve.

Servings: 9 muffins

Nutritional information for one serving:
WW points: 4
Calories: 194
Total fat: 3.3 g
Cholesterol: 9 mg
Sodium: 418 mg
Total carbs: 34.5 g
Dietary fiber: 1.5 g
Protein: 6.3 g

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Weight Watchers Shrimp Ceviche recipe - 4 points

Anna — Sat, 12 Dec 2009 10:34:13 +0000

This is one of my favorite shrimp recipes. It’s a wonderful dish that makes you think of a colorful fiesta in a bowl!

Weight Watchers Shrimp Ceviche recipe

Ingredients
2-3 lbs shrimp, peeled and deveined
2 sour oranges, squeezed
8 lemons, squeezed
8 limes, squeezed
1 red onion, diced
2 large tomatoes, diced
1 serrano pepper or jalapeno, diced
1 bunch cilantro, diced
2 large cucumbers, peeled and diced
2 large avocados, diced

Preparation
1. Cook the shrimp in boiling water for about 5 minutes, then remove and cool in ice cold water. Strain when cooled.
2. Cut the shrimp into 1-inch pieces and add to a large bowl.
3. Add the citrus (orange, lemon and lime) juice and marinate for about 2 hours.
4. Add the tomatoes, red onion, cilantro and chilies, and marinate for about 2 more hours.
5. Add the cucumber and avocado before serving.

Servings: 12

Nutritional information for one serving:
WW points: 4
Calories: 200
Total fat: 7.7 g
Cholesterol: 115 mg
Sodium: 122 mg
Total carbs: 23.2 g
Dietary fiber: 8.7 g
Protein: 18.3 g

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Weight Watchers Pasta Casserole recipe - 4 points

Anna — Mon, 05 Oct 2009 09:41:04 +0000

Here’s a pasta casserole recipe that’s not as cheesy as the usual ones, thus making it lighter and more diet-friendly. You can re-interpret this recipe based on the seasons: try replacing the butternut squash with roasted tomatoes and zucchini in the summer, or some asparagus and dill in the spring. Don’t forget to add the toasted almonds (or some other nuts) for some crunch!

Weight Watchers Pasta Casserole recipe

Ingredients
8 oz dried whole wheat penne (or other pasta)
1 1/2 cups butternut squash, peeled and sliced into small pieces
3 handfuls spinach, chard or kale, chopped
2 cups low-fat Greek yogurt
2 large egg yolks
3 cloves garlic, finely chopped
2/3 cup sliced almonds, toasted
8 large Kalamata olives, pitted and torn into pieces
1/4 cup Feta cheese, crumbled
zest of one large lemon
1/2 teaspoon fine grain sea salt
1/4 cup fresh mint, chopped

Preparation
1. Preheat the oven to 400 degrees F.
2. Butter or oil an 8×12-inch baking dish, or two smaller gratin dishes.
3. Sprinkle with lemon zest and set aside.
4. Bring a large pot of water to a boil, add salt and cook the penne until al dente.
5. 10 seconds before the pasta is cooked, stir in the spinach and butternut squash; drain quickly and carefully.
6. Run cold water over the pasta, squash and spinach (just enough to stop it from cooking), shake off any extra water and set aside.
7. While waiting for the pasta water to boil, whisk together the eggs, yogurt, garlic, and salt in a large mixing bowl. Set aside until the pasta is ready, then add the pasta-squash-spinach mixture to the yogurt mixture and stir in half of the almonds.
8. Scoop the mixture into the prepared baking dish, sprinkle with Feta cheese and the olive pieces and bake for about 25-30 minutes.
9. Remove from the oven and serve sprinkled with the remaining almonds and some chopped fresh mint.

Servings: 8

Nutritional information for one serving:
WW points: 4
Calories: 227
Total fat: 7.8 g
Cholesterol: 59.1 mg
Sodium: 171.1 mg
Total carbs: 33.3 g
Dietary fiber: 6.1 g
Protein: 10.7 g

[Photo credit]

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Weight Watchers Strawberry and Banana Smoothie recipe - 2 points

Anna — Sun, 17 May 2009 10:48:22 +0000

This is probably my all time favorite smoothie. It is extremely easy to make, healthy and delicious! The combination of flavors is just perfect, with the honey adding just enough sweetness and the yogurt giving it a great taste. Of course, you can experiment with different fruits, or replace the milk with unsweetened almond milk and the honey with liquid Stevia.

Tomorrow try to have this smoothie for breakfast, it’s such a wonderful way to start your day!

Weight Watchers Strawberry and Banana Smoothie recipe

Ingredients
300 ml 1% low-fat milk
250 g strawberries, hulled
1 medium banana, peeled, roughly chopped
15 ml honey
150 ml natural yogurt

Preparation
1. Place all the ingredients into a blender and blend until smooth.
2. Adjust the sweetness according to your taste, pour into serving glasses and serve.

Servings: 3

Nutritional information for one serving:
WW points: 2
Calories: 137
Calories from fat: 18
Total fat: 2g
Cholesterol: 7mg
Sodium: 54mg
Total carbs: 27.2g
Dietary fiber: 2.7g
Protein: 5.1g

[Photo credit]

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Weight Watchers Jello Fruit Wedges recipe - 2 points

Anna — Wed, 25 Mar 2009 13:09:59 +0000

What a fun way to eat Jello! The kids won’t be the only ones who will love these Jello orange wedges, they’ll be a hit with the whole family!

I’ve tried using other rinds as well but their taste is more bitter, so I think it’s better to stick to the orange flavor. If you make these and take pictures of the final result, please send them this way so we can all see how yours turned out!

Weight Watchers Jello Fruit Wedges recipe

Ingredients
8 medium-large oranges
4 (85 g) boxes orange flavor gelatin
2 1/2 cups boiling water

Preparation
1. Slice the oranges in half lengthwise (through the axis).
2. Carefully remove the pulp, while keeping the half rind fully intact.
3. Make sure that the orange rinds are dry (use paper towels to blot them).
4. Set each half rind upright in a muffin pan so that it can be filled with Jello.
5. Mix the gelatin with the boiling water.
6. When the gelatin is well dissolved, pour into the fruit before it begins to set (fill up as high as you can, as the Jello will shrink a little when cooling).
7. Carefully transfer to the fridge and let set according to the directions on the box (usually about three hours).
8. When the Jello is set, place the fruit open-side down on a cutting board, hold its shape with one hand and carefully slice in half lengthwise again to form quarters (you may use a serrated knife so you can keep the Jello intact and not smash the fruit).

Servings: 16

Nutritional information for one serving:
WW points: 2
Calories: 111
Calories from fat: 0
Total fat: 0.1g
Cholesterol: 0mg
Sodium: 99mg
Total carbs: 26.9g
Dietary fiber: 1.6g
Protein: 2.3g

Photo credit: kiwidutch

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