Weight Watchers Recipes

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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Weight Watchers Sweet and Sour Chicken Stir-Fry recipe - 4 points

Anna — Sat, 21 Mar 2009 16:37:09 +0000

This is a wonderful dish, so tasty and easy to make… I used to order a very similar dish from a local Chinese restaurant, but now that I know how to prepare it I’ll be making it at home all the time!

You can use whatever fresh veggies you have on hand, frozen mixed vegetables (carrots, broccoli, peppers, corn, etc) or mushrooms… they all work great with this recipe.

Weight Watchers Sweet and Sour Chicken Stir-Fry recipe

Ingredients
8 ounces boneless skinless chicken breasts, cut into 1 pieces
1 1/2 ounces thin sliced baby carrots
1/2 (3 ounce) bell peppers, chopped
1 teaspoon minced garlic
3 ounces chopped celery
3 ounces snap peas, cut in half width-wise
1 teaspoon cornstarch
1/2 cup canned pineapple in juice, undrained
2 tablespoons light soy sauce
1 1/2 teaspoons cider vinegar
1/2 teaspoon ground ginger
1 1/2 teaspoons Splenda sugar substitute

Preparation
1. Spray a non-stick skillet with cooking spray and saute the garlic for about 2 minutes.
2. Add the chicken and brown over medium heat.
3. Add the carrots, bell peppers, pea pods and celery, and stir fry for about 5-7 minutes (until the carrots soften a little bit).
4. In a small bowl, combine the soy sauce and cornstarch; mix. Pour into the skillet, along with the vinegar, pineapple, Splenda and ginger. Stir well and bring to a boil.
5. Reduce the heat and simmer for about 1-2 minutes (until the sauce thickens).
6. Serve over hot rice, rice noodles or cabbage.

Servings: 2

Nutritional information for one serving:
WW points: 4
Calories: 213
Calories from fat: 15
Total fat: 1.7g
Cholesterol: 65mg
Sodium: 1134mg
Total carbs: 19.9g
Dietary fiber: 3.6g
Protein: 29.9g

[Photo credit]

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Weight Watchers Caramel Popcorn recipe - 5 points

Anna — Wed, 18 Mar 2009 13:09:57 +0000

I love caramel popcorn, so when I found this recipe I naturally had to try it. I must say I was NOT disappointed by the result… this is a wonderful recipe!! The only problem I had with it is that it was so delicious that I ate almost 3 servings all by myself!

You can store this in an airtight container for up to 1 week, but if you’re like me, it won’t last that long.

Weight Watchers Caramel Popcorn recipe

Ingredients
12 cups popped popcorn (popped without salt or fat)
1/3 cup butter
1/2 cup light corn syrup
1 cup packed dark brown sugar
cooking spray
1 tablespoon light molasses
1/2 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt

Preparation
1. Preheat the oven to 250 degrees F.
2. Coat a large jelly roll pan with cooking spray.
3. Combine the butter, corn syrup, sugar and molasses in a medium saucepan; bring to a boil over medium heat. Cook for about 5 minutes, stirring once.
4. Remove from the heat; stir in the baking soda, vanilla and salt.
5. Place the popcorn in a large bowl and pour the sugar mixture over it in a steady stream, stirring to coat.
6. Spread the popcorn mixture into the prepared pan.
7. Bake at 250 degrees F for about 1 hour, stirring every 15 minutes.
8. Remove from the oven and stir to break up any large clumps. Let cool for about 15 minutes and serve warm or at room temperature.

Servings: 9

Nutritional information for one serving:
WW points: 5
Calories: 255
Calories from fat: 66
Total fat: 7.3g
Cholesterol: 18mg
Sodium: 270mg
Total carbs: 48.4g
Dietary fiber: 1.6g
Protein: 1.5g

[Photo credit]

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Weight Watchers Egg Rolls with Peanut Dipping Sauce recipe - 4 points

Anna — Sat, 07 Mar 2009 18:49:33 +0000

I always thought egg rolls are very hard to prepare… that’s until I found this recipe. You won’t believe how easy it is to make your own homemade egg rolls… and they taste so much better than the store bought ones!

These egg rolls can also be frozen (before or after frying) for a quick and delicious meal. For a vegetarian version, just leave the pork out.

Weight Watchers Egg Rolls with Peanut Dipping Sauce recipe

Ingredients

Egg rolls
1 (16 ounce) package egg roll wraps
1/2 lb pork tenderloin, cut into very small pieces
1 egg, beaten together with
1 teaspoon sesame oil
1 tablespoon vegetable oil or peanut oil
2 cups (4 ounces) thinly sliced cabbage
1 1/2 medium carrots (1 cup), peeled and julienned
3 cups (10-12 ounces) fresh bean sprouts
1/2 cup white onion, finely diced
coarse-ground garlic salt
1 tablespoon water

Peanut sauce
1/4 cup creamy peanut butter
1 1/2 tablespoons pineapple juice or chicken broth
2 tablespoons low sodium soy sauce
1 teaspoon Asian chili oil
1 teaspoon sesame oil
1 1/2 tablespoons brown sugar
1/2 teaspoon ground ginger

Preparation
1. Whisk the brown sugar and soy sauce together until dissolved, then gradually add this mixture to the peanut butter.
2. Stir until smooth, then stir in the chili oil, sesame oil, ginger and rice vinegar; blend well.
3. Divide the peanut sauce into two equal portions; set one portion aside in a microwave-safe bowl (to be used later as dipping sauce).
4. Whisk the pineapple juice or chicken broth into the second portion of the peanut sauce; set aside.
5. Add the sesame oil and peanut oil to a wok or large nonstick skillet over medium-high heat; heat until oil is almost smoking.
6. Add the pork to the skillet, season with garlic salt and saute for about 1 minute; add the carrots and onions to the skillet and saute for about 1 more minute.
7. Add the cabbage and saute for about 1 more minute; add the bean sprouts and toss about 30 seconds until the vegetables are evenly distributed
8. Add the second portion of the peanut sauce and cook for about 1 minute (until the sauce is bubbly, the carrots are crisp-tender and the bean sprouts are still crisp).
9. Remove the skillet from the heat and turn the contents into a strainer (you will get almost 4 cups of egg roll filling).
10. Place 1/4 cup of filling onto each egg roll wrap and roll up according to the package directions; seal the final edge of each egg roll wrap with eggwash.
11. Fry the egg rolls, about three at a time, in hot vegetable oil until they are golden. Remove and place on absorbent paper to drain.
12. In the meantime, microwave the reserved peanut sauce for about 45 seconds (or until bubbly around the edges); stir well, then serve as dipping sauce for the hot egg rolls.

Servings: 15

Nutritional information for one serving:
WW points: 4
Calories: 172
Calories from fat: 48
Total fat: 5.3g
Cholesterol: 26mg
Sodium: 297mg
Total carbs: 22.9g
Dietary fiber: 1.7g
Protein: 8.6g

[Photo credit]

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Weight Watchers Lemony Brown Rice Pilaf recipe - 5 points

Anna — Tue, 24 Feb 2009 19:19:26 +0000

A really tasty side dish that goes well with any Greek meal! It has a lot of flavor, it’s very easy to prepare, and is a nice change from plain brown rice. You can prepare the rice in your rice cooker if you have one.

Weight Watchers Lemony Brown Rice Pilaf recipe

Ingredients
1 cup long grain brown rice
1/2 cup finely chopped onion
2 cups chicken stock (heated)
1 1/2 tablespoons butter
1-2 teaspoon lemon zest, finely minced
2 tablespoons lemon juice
additional lemon juice, to taste

Preparation
1. In a heavy saucepan, saute the onion until soft in about half of the butter.
2. Add the rest of the butter and allow to melt.
3. Stir in the rice and cook for about two minutes, stirring to coat the rice with butter.
4. Add the chicken stock and the two tablespoons lemon juice.
5. Bring to a boil and cover tightly (if your pot lids aren’t very tight, put a clean tea-towel over the pot and jam the lid on over it).
6. Turn the heat low and simmer for about 50 minutes (or until the liquid is absorbed).
5. Remove from the heat and add the lemon zest and additional lemon juice to taste.

Servings: 4

Nutritional information for one serving:
WW points: 5
Calories: 263
Calories from fat: 64
Total fat: 7.1g
Cholesterol: 15mg
Sodium: 206mg
Total carbs: 42.7g
Dietary fiber: 2g
Protein: 7g

[Photo credit]

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Weight Watchers Cajun Kebabs recipe - 5 points

Anna — Thu, 19 Feb 2009 19:04:58 +0000

Here’s a flavorful recipe inspired by cajun cooking. These kebabs are perfect when you want to prepare something tasty, but don’t have a lot of time. You can try experimenting with the spice combination, but in my opinion it balances well the heat with the oregano and thyme.

When you thread the chicken and squash, make sure that you leave some space around the meat so that it cooks evenly. Of course, you can try adding different vegetables to these kebabs (like peppers, tomatoes or onions), according to your taste.

Weight Watchers Cajun Kebabs recipe

Ingredients
3/4 lb boneless skinless chicken breasts
1 medium yellow squash
1 medium zucchini
2 garlic cloves, crushed
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon olive oil
non-stick cooking spray
4 kebab skewers

Preparation
1. Preheat the broiler.
2. Line a baking tray with foil and spray with cooking spray.
3. Place rack about 5-inches from heat.
4. In a small bowl, mix together the garlic, cayenne pepper, paprika, thyme, oregano, salt and black pepper.
5. Cut the chicken breasts into 1-inch pieces.
6. Spray the chicken pieces with a little cooking spray and toss them into the spice mixture.
7. Place the olive oil in small bowl and season with some salt and pepper (to taste).
8. Cut the squash and zucchini into 2-inch pieces and toss them into the oil to coat.
9. Thread the chicken and vegetable pieces on the kebab skewers, alternating them.
10. Remove the tray from oven and place the skewers on the foil.
11. Return to the oven and broil for about 5 minutes.

Servings: 2

Nutritional information for one serving:
WW points: 5
Calories: 250
Calories from fat: 45
Total fat: 5.1g
Cholesterol: 98mg
Sodium: 713mg
Total carbs: 9.1g
Dietary fiber: 3.2g
Protein: 42.3g

Photo credit: justcallmetoni

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