Weight Watchers Macaroni and Cheese recipe - 8 points

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Weight Watchers Macaroni and Cheese recipe - 8 points

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 Pasta Casserole recipe - 4 points

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weight watchers pasta casserole recipe 4 points

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

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Weight Watchers Vegetable Casserole recipe - 1 point

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Weight Watchers Vegetable Casserole recipe - 1 point

A lovely vegetable casserole that even meat lovers or picky eaters will enjoy!

Weight Watchers Vegetable Casserole recipe

Ingredients
2 cups cabbage, shredded
2 celery ribs, sliced with top leaves
1 cup acorn squash, cubed
1 medium carrot, thinly sliced
1 apple, cubed
1 cup onion, sliced
1/2 cup low sodium beef broth
vegetable oil cooking spray
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

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Weight Watchers Golden Squash recipe - 2 points

Weight Watchers Golden Squash recipe - 2 points

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)

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Weight Watchers Cauliflower Casserole recipe - 5 points

Eating cooked cauliflower can get very boring, very fast. But using this sauce and topping will change everything, turning the plain old boring cauliflower into a real treat!

Weight Watchers Cauliflower Casserole recipe
Makes 6 servings

Ingredients
1 large cauliflower, cut into florets
1/4 cup grated Parmesan cheese
1/4 cup flour
6 tablespoons butter
2 cups milk
1/2 cup soft breadcrumbs
2 tablespoons prepared mustard
1 teaspoon salt

Preparation
1. Cook the cauliflower in boiling water for about 6 minutes (until crisp tender).
2. Drain and transfer the cauliflower to a lightly buttered 1 1/2 quart baking dish.
3. In a small saucepan, melt 3 tablespoons of butter and whisk in the flour and salt.
4. Stir until bubbly, then gradually add the milk, stirring constantly for about 3 minutes (until thick and smooth).
5. Stir in the mustard and pour the sauce over the cauliflower in the baking dish.
6. Melt the remaining butter, add the breadcrumbs and toss to coat.
7. Sprinkle Parmesan cheese over the casserole, then top with the buttered bread crumbs.
8. Bake at 375° F for about 20 minutes (or until bubbly and brown).

WW POINTS per serving: 5
Nutritional information per serving: 239 calories, 16.2g fat, 3.9g fiber

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