Weight Watchers Recipes

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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Weight Watchers Oatmeal Spice Muffins recipe - 5 points

Anna — Tue, 10 Feb 2009 17:50:41 +0000

This muffin recipe is very versatile - you can add your favorite nuts or fruits (like dried cherries, blueberries, cranberries, etc.). Just play with this recipe so you can get the most delicious combination (but be careful, the optional ingredients’ point value is not counted)!

Weight Watchers Oatmeal Spice Muffins recipe

Ingredients
1 cup rolled oats
1 large egg
1 cup buttermilk
1/2 cup unsalted butter, melted
1/2 cup packed down brown sugar
1 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 cup raisins or nuts or chocolate chips (optional)

Preparation
1. Combine the buttermilk and oats in a large bowl, and let stand for about one hour.
2. Preheat the oven to 400 degrees F. Line a muffin tin with 10 paper muffin cups.
3. Stir the sugar, egg and butter into the oat mixture.
4. Pile all the remaining dry ingredients together atop the mixture, stirring them into the batter until just combined.
5. Carefully fold in any add-ins without over mixing (otherwise the muffins will become tough).
6. Divide the batter evenly among the the prepared muffin cups.
7. Bake in the middle of the preheated oven for about 25 minutes (or until the muffins are golden brown and firm).
8. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool further.

Servings: 10 muffins

Nutritional information for one muffin:
WW points: 5
Calories: 217
Calories from fat: 95
Total fat: 10.6g
Cholesterol: 46mg
Sodium: 254mg
Total carbs: 27.2g
Dietary fiber: 1.3g
Protein: 4.1g

Photo credit: Redsie

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Weight Watchers Crock Pot Gingered Chicken Stew recipe - 4 points

Anna — Sun, 01 Feb 2009 21:54:21 +0000

Here’s an easy and yummy recipe with an eastern flavor. The spices are warming, but not too hot and the allspice works nicely with the ginger. If you have a very large crock pot, you might need a larger quantity of broth/water to prevent the chicken from burning.

Weight Watchers Crock Pot Gingered Chicken Stew recipe

Ingredients
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons fresh ginger root
8 carrots, pared and cut into 1-inch pieces
1 green bell pepper, cut into chunks
1 (20 ounce) can unsweetened pineapple chunks, drained, juice reserved
4 ounces (about 1/2 cup) sliced water chestnuts
1 cup fat-free chicken broth or water
2 tablespoons cornstarch
1/2 teaspoon allspice
1/8 teaspoon white pepper

Preparation
1. In a a 3-5 quart croc kpot, combine the chicken, ginger, carrots, broth (or water), pepper and allspice.
2. Cover the crock pot and cook on low for about 7-8 hours or on high for about 3-4 hours (until the chicken is cooked).
3. In small a bowl, combine the cornstarch with the reserved pineapple juice and mix until smooth. Add to the crock pot, stirring constantly.
4. Add the water chestnuts, pineapple chunks and bell pepper to the crock pot. Cover and cook on high for about 20-25 minutes (until the mixture has thickened).

Servings: 6

Nutritional information for one serving:
WW points: 4
Calories: 231
Calories from fat: 16
Total fat: 1.8g
Cholesterol: 65mg
Sodium: 134mg
Total carbs: 26.6g
Dietary fiber: 4.6g
Protein: 27.9g

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Weight Watchers Light Mashed Potatoes recipe - 4 points

Anna — Sat, 29 Nov 2008 14:59:08 +0000

Weight Watchers Light Mashed Potatoes recipe

Ingredients
5 medium white potatoes, peeled, washed and diced
4 tablespoons margarine
1/4 cup low-fat milk
1/2 teaspoon table salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)

Preparation
1. In a medium-sized saucepan, add the potatoes and enough water to cover them.
2. Bring to a boil over medium heat; boil for about 20 minutes.
3. Drain the potatoes and return to the saucepan.
4. Using an electric mixer, mix the potatoes until they’re looking slightly dry.
5. Add 1/4 cup milk and mix until creamy (add extra milk if you want a creamier texture).
6. Add the margarine, salt and pepper; mix well.

Servings: 6

Nutritional information for one serving:
WW points: 4
Calories: 171
Calories from fat: 71
Total fat: 7.9g
Cholesterol: 0mg
Sodium: 559mg
Total carbs: 23.5g
Dietary fiber: 2.3g
Protein: 2.6g

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