Weight Watchers Recipes

Weight Watchers Greek Leek Fritters (Prassokeftedes) recipe - 2 points

Anna — Thu, 30 Oct 2008 11:31:10 +0000

Weight Watchers Greek Leek Fritters (Prassokeftedes) recipe
Makes 20 fritters

Ingredients
2 lbs leeks, halved, washed and thinly sliced
2 large potatoes, peeled and cubed
1/2 cup breadcrumbs (from stale bread)
2 large eggs, lightly beaten
1/3 cup olive oil, for frying
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
1 teaspoon salt (or to taste)
fresh ground black pepper (to taste)

Preparation
1. Place the potatoes with enough water to cover them by two inches, add a little salt and bring to a boil.
2. Simmer the potatoes for about 10 minutes (until they are soft, more or less depending on their size), then drain and place in a large bowl.
3. Place the leeks in a steamer over two inches of boiling water and cover.
4. Steam for about 10 minutes, then remove and allow to cool slightly.
5. Preheat the oven to 200° F.
6. Mash the potatoes until smooth and creamy. Add the leeks and combine.
7. Add in the bread crumbs, eggs, oregano, salt and pepper; mix well.
8. Heat the olive oil in a large heavy skillet over medium high heat.
9. Drop in about 2 tablespoons of the mixture for each fritter, flattening slightly with the back of a spoon.
10. Fry in batches, for about 3 minutes on each side, until the fritters are golden.
11. Remove the fritters to drain on paper towels and then keep warm in the oven.
12. Serve warm.

WW POINTS for one fritter: 2
Nutritional information for one fritter: 106 calories, 4.4g fat, 1.8g fiber

Photo credit: danlynclark

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Weight Watchers Red and Green Pepper Salad recipe - 2 points

Anna — Wed, 29 Oct 2008 12:41:43 +0000

Weight Watchers Red and Green Pepper Salad recipe
Makes 4 servings

Ingredients
2 large red peppers, halved and seeded
2 large green peppers, halved and seeded
1 1/4 cups ripe tomatoes, peeled, seeded and cut into 1/4-inch dices
2 tablespoons onions, finely chopped
1 tablespoon olive oil
1/4 teaspoon cayenne
1 teaspoon cumin
1/2 teaspoon salt (or to taste)

Dressing
1/2 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 pinch salt, or to taste
freshly ground black pepper, to taste

Preparation
1. Preheat the oven to 425 degrees F.
2. Place the peppers, cut-side down, on a baking pan and bake for about 10 minutes.
3. Turn the peppers over and bake for about 5 more minutes.
4. Repeat the previous step for two more times, baking the peppers for a total of 25 minutes.
5. Remove the tray from oven and leave covered with a clean dishtowel for about 10 minutes (the peppers should be soft and tender).
6. Slice the red pepper halves in half (so they are quarters now) and reserve. Cut the green peppers into 1/4 inch dices.
7. Add the olive oil to a non-stick skillet over medium heat. Add the onions and stir for a minute, then add the green peppers, lower the heat and cook for about 5 minutes.
8. Add the tomatoes, cayenne and cumin and mix well. Cook for about 6 more minutes, until the mixture to looses some of its moisture.
9. In a small bowl, combine the dressing ingredients and whisk.
10. Presentation: arrange the red pepper quarters on a serving platter and drizzle the dressing over them. Spoon the green pepper-tomato mixture into the cente, allowing some to casually spill over.
11. Serve chilled or at room temperature.

WW POINTS per serving: 2
Nutritional information per serving: 111 calories, 7.4g fat, 3.9g fiber

Photo credit: kiwidutch

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Weight Watchers Curtido (El Salvador) Coleslaw recipe - 0 points

Anna — Tue, 28 Oct 2008 15:24:58 +0000

Weight Watchers Curtido Salvadorean Coleslaw recipe
Makes 6 servings

Ingredients
1 medium head of cabbage, chopped
1 small onion, sliced
2 small carrots, grated
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper or paprika
1 teaspoon olive oil
1/4 cup vinegar
1 teaspoon brown sugar
1 teaspoon salt
1/2 cup water

Preparation
1. Place the cabbage in boiling water and boil for no more than one minute. Discard the water.
2. In a large bowl, mix the cabbage with the sliced onion, grated carrots, olive oil, vinegar, oregano, cayenne, brown sugar, salt and water.
3. Chill in the refrigerator for at least 2 hours before serving.

WW POINTS per serving: 0
Nutritional information per serving: 59 calories, 1g fat, 4.2g fiber

Photo credit: Sandi

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Weight Watchers Quick and Easy Salsa recipe - 1 point

Anna — Mon, 27 Oct 2008 11:16:14 +0000

Weight Watchers Quick and Easy Salsa recipe
Makes 2 cups

Ingredients
1 (14 1/2 ounce) can canned Mexican style stewed tomatoes, undrained
1 small garlic clove, minced
1/2 cup onion, finely chopped
2 teaspoons lemon juice
2 tablespoons fresh cilantro, chopped
fresh jalapeno peppers, chopped (to taste)
1/8 teaspoon hot pepper sauce (or to taste)

Preparation
1. Place the tomatoes in a food processor or blender. Cover and blend on lowest speed for about 2 seconds to chop the tomatoes.
2. Combine the tomatoes with the garlic, onion, lemon juice, cilantro, jalapeno peppers and hot pepper sauce (adjust seasonings according to your taste).
3. Serve with tortilla chips.

WW POINTS for one cup: 1
Nutritional information for one cup: 51 calories, 0.2g fat, 0.6g fiber

Photo credit: Bayhill

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Weight Watchers Blue Cheese Crescent Spirals recipe - 2 points

Anna — Sun, 26 Oct 2008 15:57:58 +0000

Weight Watchers Blue Cheese Crescent Spirals recipe
Makes 20 servings

Ingredients
1 (8 ounce) package crescent rolls
4 tablespoons blue cheese
8 ounces cream cheese
1/4 cup pecans, toasted
20 pecan halves
1 tablespoon milk, as needed

Preparation
1. Process the toasted pecans in a food processor until finely chopped.
2. Add the blue cheese and cream cheese, and process until very smooth (if necessary, add the milk to blend smoothly).
3. Unroll the dough into 4 long rectangles, firmly pressing the diagonal perforations to seal.
4. Spread the cheese/nut mixture on each rectangle.
5. Roll up each rectangle starting at the shortest side, press and seal.
6. Cut each of the 4 rolls into 5 slices (forming a total of 20 slices).
7. Place the rolls, cut side down, on an ungreased cookie sheet.
8. Press one pecan half on each slice.
9. Bake for about 15-20 minutes (or until golden brown).
10. Remove from the cookie sheet.

WW POINTS per serving: 2
Nutritional information per serving: 100 calories, 7.2g fat, 0.7g fiber

Photo credit: GaylaJ

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Weight Watchers Mashed Pumpkin Potatoes recipe - 2 points

Anna — Sat, 25 Oct 2008 13:49:41 +0000

Weight Watchers Mashed Pumpkin Potatoes recipe
Makes 4 servings

Ingredients
2 cups pumpkin, cut into 1-inch cubes
2 cups potatoes, cut into 1-inch cubes
2 slices Canadian bacon, small diced
1/2 medium onion, small diced
2-4 tablespoons evaporated skim milk
cooking spray
1-2 tablespoon butter (optional)

Preparation
1. Place the pumpkin and potatoes in a large sauce pan and cover them with water.
2. Bring to a boil, then simmer for about 6-10 minutes (until the potatoes are tender).
3. While the pumpkin and potatoes are cooking, Place the bacon and onions in a non-stick pan prepared with a little cooking spray and saute for about 3-4 minutes (until the onions are tender and golden).
4. Drain the pumpkin and potatoes and return to the pan. Lower the heat to the lowest flame possible.
5. Mash the pumpkin and potatoes with an immersion blender, mixer or potato masher.
6. Add the milk and butter (if using) to make the mash creamier.
7. Mix in the bacon and onions, and serve.

WW POINTS per serving: 2
Nutritional information per serving: 107 calories, 1.1g fat, 2.1g fiber

Photo credit: Stardustannie

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Weight Watchers Spicy Orange Hummus recipe - 1 point

Anna — Fri, 24 Oct 2008 11:48:53 +0000

Weight Watchers Spicy Orange Hummus recipe
Makes 8 servings

Ingredients
1 (15 ounce) can chickpeas, drained
1/4 cup orange juice
1/4 cup fresh parsley leaves
2 tablespoons tahini (sesame seed paste)
1 garlic clove
2 tablespoons chopped onions
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon low sodium soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon salt

Preparation
1. Place the orange juice, garlic, onion and parsley in a blender or food processor and process until smooth.
2. Add all the remaining ingredients and process until smooth.
3. Serve with raw vegetables or pita triangles.

WW POINTS per serving: 1
Nutritional information per serving: 92 calories, 2.5g fat, 2.9g fiber

Photo credit: NcMysteryShopper

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Weight Watchers Halloween Spiderweb Apples recipe - 2 points

Anna — Thu, 23 Oct 2008 11:24:07 +0000

Weight Watchers Halloween Candy Apples recipe
Makes 4 candy apples

Ingredients
4 apples
1/2 cup crispy rice cereal
1/2 tablespoon butter or margarine
8 large marshmallows
4 wooden sticks
1 tablespoon halloween candy sprinkles (optional)

Preparation
1. Stick a wooden stick into each apple.
2. Place the butter and marshmallows in a medium sized microwave-safe bowl, place in the microwave and heat on HIGH for 15 about seconds. Stir, then heat for another 10 seconds and stir again (the marshmallows should be smooth and pourable).
3. While the marshmallows are still very hot, dip each apple one at a time into the marshmallow.
4. Lightly roll each apple in crispy rice, and set on a wax paper-covered cookie sheet 1-2″ apart.
5. Reheat any leftover marshmallows. Using a spoon, drizzle the remaining marshmallows over the apples, giving them a “spiderweb” look.
6. While still hot, put sprinkles on the coating, if desired.
7. Allow to cool completely before serving.

WW POINTS for one candy apple: 2
Nutritional information for one candy apple: 141 calories, 1.8g fat, 3.4g fiber

Photo credit: HollyQ

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Weight Watchers Bacon, Beans and Blue Cheese Dip recipe - 2 points

Anna — Wed, 22 Oct 2008 12:12:07 +0000

Weight Watchers Bacon, Beans and Blue Cheese Dip recipe
Makes 12 servings

Ingredients
3 slices bacon, cooked, drained and crumbled
1 (15 ounce) can navy beans, drained
1/2 cup crumbled Blue cheese (2 ounces)
1 garlic clove, chopped
1/4 cup chopped onion
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation
1. Place the beans, garlic, onion, parsley, thyme, salt and pepper in a food processor or blender and blend until smooth.
2. In a bowl, combine the bean mixture with the bacon and Blue cheese.
3. Serve with warm pita wedges or toasted baguette slices.

WW POINTS per serving: 2
Nutritional information per serving: 97 calories, 4.4g fat, 3.8g fiber

Photo credit: Thorsten

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Weight Watchers Golden Squash recipe - 2 points

Anna — Tue, 21 Oct 2008 11:00:23 +0000

Weight Watchers Golden Squash recipe
Makes 6 servings

Ingredients
3 lbs (about 1-2) acorn or butternut squash
1 onion, finely chopped
2 tablespoons butter or olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg, fresh grated
2 tablespoons lemon zest
salt and pepper, to taste
1 tablespoon brown sugar (optional)
fresh mint, rosemary or flat leaf parsley (optional)

Preparation
1. Preheat the oven to 375° F.
2. Prick the squash with the tip of a knife and place it in a pan in the oven.
3. Bake the squash for about 50-60 minutes, or until tender when pierced - depending on size (you could also microwave it for about 20 minutes).
4. Remove the squash from the oven and let it cool a little, then cut it in half. Scoop out the seeds and fibers and discard.
5. Scoop out the flesh and blend it until smooth (adding a but of orange juice or water or orange juice to help puree).
6. Warm the butter or olive oil in a pan over low heat.
7. Add the onion and saute for about 15 minutes (until very soft and sweet), add the brown sugar if using.
8. Add the pureed squash, lemon zest, nutmeg, ginger and cinnamon, and season with salt and pepper to taste.
9. Cook over very low heat for about 5-10 minutes (until dry), stirring often.
10. Transfer to a warmed serving dish and sprinkle with parsley, mint or rosemary (optional).

WW POINTS per serving: 2
Nutritional information per serving: 126 calories, 4.9g fat, 4g fiber

Photo credit: Nimz

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