Weight Watchers Recipes

I have decided to move this blog to another website. To view updates and new recipes, please visit my new website Weight Watchers Recipes & Ideas. I will no longer be updating this blog.

The new year has arrived, and we all know what that means.....New Years Resolutions!!!!

With 'losing weight' or 'getting healthy' being one of the top resolutions people make, getting started is the toughest part.

I have battled with my weight pretty much all of my life and I do have to say that I have had the best success with Weight Watchers. The main reason is that it's a very healthy way to lose weight and keep it off! There are no pills or nasty drinks that you have to consume, you don't have to starve yourself or deprive yourself of the foods you love the most.

The best part of it all is attending the meetings! Nothing is more rewarding than seeing the results right before your eyes and being encouraged and supported by your group leader and fellow group members. Now, if you don't feel like attending the meetings are for you, then give it a shot online: www.weightwatchers.com. There you can track your points and weight loss right on your computer, as well as have access to hundreds of yummy recipes!

However, it is a proven fact that more people are successful when they attend the weekly meetings. ;)

Be sure to check out my blog below! I am re-vamping the blog, so be sure to check back often for new updates!

Thank you for visiting my Weight Watchers Recipe blog.

Hope you enjoy!

Do you crave cake or brownies but you don't want to waste all of your points on a slice? I have a solution...

Buy a box of chocolate cake mix and add one can of diet cherry soda to the mix. Do Not add any other ingredients. Follow box directions for baking. When done, slice it up like a brownie and enjoy a yummy dessert for like half the points.

Chicken and Sausage Gumbo

6 Points

Makes 4 servings

Ingredients

• 2 sprays cooking spray
• 6 oz uncooked boneless, skinless chicken breast, cut into 1-inch cubes
• 6 oz sausage, spicy (chicken, turkey or pork), cut into 1-inch cubes
• 10 oz frozen gumbo-style vegetables, (corn, pepper, okra and onion)
• 1 medium garlic clove(s), minced
• 1 Tbsp all-purpose flour
• 1 cup canned chicken broth
• 1 cup canned crushed tomatoes
• 1 piece bay leaf
• 1/4 tsp dried thyme
• 1/8 tsp table salt
• 1/8 tsp black pepper
• 1 medium scallion(s), green part only, chopped

Instructions

• Generously coat Dutch oven with cooking spray. Add chicken and sausage; brown, stirring constantly, about 2 minutes.
• Stir in frozen vegetables and garlic; sauté until vegetables are thawed, about 5 minutes.
• Sprinkle mixture with flour and cook 1 minute. Stir in chicken broth and scrape up any browned bits in bottom of Dutch oven.
• Stir in crushed tomatoes, bay leaf, thyme, salt and pepper; simmer 5 minutes. Remove bay leaf. Divide among 4 bowls, sprinkle with scallions and serve. Yields about 1 1/4 cups per serving.

Italian Sausage with Peppers

Makes 4 servings

2 teaspoons olive oil

1 Bermuda onion, halved lengthwise and thinly sliced

1 red bell pepper seeded and thinly sliced

1 green bell pepper, seeded and thinly sliced

1 fennel bulb, trimmed and thinly sliced

2 garlic cloves, thinly sliced

1 cup canned diced tomatoes

1/2 teaspoon salt

Fresh ground pepper - to taste

1/2 pound cooked hot Italian pork sausage

2 cups penne

1/4 cup chopped fresh basil

2 tablespoons chopped fresh flat leaf parsley

1. In a large nonstick skillet, heat the oil. Saute' the onion, bell peppers, and fennel until the vegetables turn golden, 8-10 minutes. Add the garlic and saute' 1-2 minutes longer. Stir in the tomatoes, salt, and fresh ground pepper. Reduce the heat and simmer, stirring occasionally, 15 minutes.

2. Cut the sausage on the diagnoal into 1-inch slices. Add to the vegetable mixture; simmer, covered, stirring occasionallyh, until the flavors are blended, about 20 minutes longer. If the sauce becomes too dry, add 1-2 tablespoons of water.

3. Meanwhile, cook tthe penne according to package directions: drain.

4. Add the basil, parsley, and penne to the sausage mixture; toss to combine.

per serving:

(1/4 of sausage pasta mixture)

438 Calories

20 g Fat (6 saturated fat, 0 trans fat)

44 mg Chol

972 mg Sodium

50 g Carb

6 g Fiber

16 g Protein

89 mg Calcium

Points Value - 10

Tip - Pork Sausage is high in fat, but worth it for a once in a while treat. You can substitute cooked turkey or chicken sausage for a lower fat content (and lower points value).

Feta and Spinach Dip

snacks

Servings: 8

Preparation Time: 12 min

Cooking Time: 1 min

Level of Difficulty: Easy This creamy spinach-feta combo dresses up fresh vegetables or baked pita chips deliciously. Or use it as a tasty spread for sliced chicken wraps.

Ingredients

• 4 cup spinach, fresh, chopped (about 2 oz)
• 1/2 cup light cream cheese
• 1/2 cup fat-free sour cream
• 1/4 cup crumbled feta cheese
• 1/4 cup chives, fresh, minced, divided
• 2 tsp fresh lemon juice
• 1/4 tsp black pepper
• 1/4 tsp table salt, or less to taste (optional)

Instructions

• Place spinach in a small saucepan with 2 cups of water. Cook over high heat for 1 minute; drain well.
• Place spinach, cream cheese, sour cream, feta cheese, 1 tablespoon of chives, lemon juice and pepper in a blender; puree. Taste dip and add salt if desired. Spoon dip into a serving bowl and sprinkle with remaining tablespoon of chives. Yields about 3 tablespoons of dip per serving.

Notes

• For a nice flavor boost, substitute sorrel or watercress for half the spinach and follow the recipe directions above.

Servings: 4

Preparation Time: 20 min

Cooking Time: 0 min

Level of Difficulty: Easy Feta cheese and buttermilk combine in this creamy yet tangy dressing. If you can find reduced-fat feta, use it.

Ingredients

• 1/2 cup buttermilk
• 1/2 cup fat-free sour cream
• 2 tsp red wine vinegar
• 1/4 tsp dried oregano
• 1/4 tsp table salt
• 1/8 tsp garlic powder
• 1/8 tsp black pepper
• 1/2 cup feta cheese, crumbled
• 1 medium scallion(s), minced
• 1 head romaine lettuce, cut or torn into bite-size pieces
• 2 medium tomato(es), cored and cut into wedges
• 1 medium bell pepper(s), seeded and cut into strips
• 1 large cucumber(s), peeled, halved lengthwise and sliced
• 1/4 cup red onion(s)
• 16 medium olive(s), pitted

Instructions

• To prepare the dressing, in a small bowl, whisk buttermilk, sour cream, vinegar, oregano, salt, garlic powder and pepper; stir in feta cheese and scallion. On 4 plates, arrange lettuce, tomatoes, bell pepper, cucumber, onion and olives. Serve the salads with dressing on the side.

POINTS® Value: 5

Servings: 4

Preparation Time: 15 min

Cooking Time: 20 min

Level of Difficulty: Moderate Lighten up this hearty all-American favorite by switching to oven frying. And you can kick up the flavor by using buttermilk and a dash of cayenne pepper.

Ingredients

• 1/2 cup all-purpose flour
• 1/4 tsp table salt
• 1/8 tsp cayenne pepper
• 3 oz buttermilk
• 3/4 cup cornflake crumbs
• 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces

Instructions

• Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.
• Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
• Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.
• Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking). Yields 1 breast per serving.

Chef Tips

• We updated the Southern-Style Oven Fried Chicken by:
  • Switching to "oven frying" rather than "deep-fat frying."
  • Using skinless, boneless chicken breasts instead of dark meat with the skin.
  • Dipping the chicken in naturally low-fat buttermilk instead of eggs to help the coating stick.

Serves 6 - 1 cup servings. 6 points

1 cup elbow macaroni

1. Cook the macaroni according to package directions omitting the salt, if desired; Drain.

2. Meanwhile, spray a large nonstick skillet with a nonstick spray and set over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 8 minutes.

3. Stir in the onion, bell pepper, chili powder, cumin and salt. Cook, stiring occasionally, until the onion is softened, about 3 minutes.

4. Add the tomatoes, tomato sauce, chiles and water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes.

5. Add the macaroni and the cheese, stirring to combine.

POINTS Value: 0

Makes 6 Servings: 1/3 cup per serving

1/2 tsp salt

1 garlic clove, minced

2 large, ripe tomatoes, seeded and finely chopped

1 small onion, finely chopped

2-3 tbsp finely chopped cilantro

1-2 jalapeno peppers, seeded and finely chopped

2 tsp fresh lime juice

Directions:

1. On a cutting board, sprinkle the salt over the garlic. Mash to a paste with the flat side of a heavy knife.
2. In a small bowl, combine the mashed garlic, the tomatoes, onion, cilantro, jalapenos, and lime juice. Refrigerate at least 1/2 hour before serving to allow the flavors to blend.

Slice and grill 1 medium zucchini or yellow squash, 1 red or yellow bell pepper, adn 1/2 yellow sweet onion

Sandwich veggies between 2 slices high-fiber bread, spread with 1 oz. goat cheese and top with 1 tbsp. shredded fresh basil and 1 tsp balsamic vinegar.

Grill in panini press or grill pan.

POINTS value: 5

1/4 cup shredded low-fat mozzarella cheese

(1) 7 inch whole wheat tortilla

1 plum tomato

2 basil leaves

1 tsp olive oil

Preheat oven to 425 degrees.

Sprinkle shredded cheese on tortilla, top with tomato.

Bake in nonstick pan on bottom rack for 10 minutes or until tortilla is crisp.

Top with fresh basil leaves and drizzle with olive oil.

POINTS value : 4

Stuff 3 slices pan-cooked canadian bacon, 1 sliced tomato, and 1 1/2 cup torn lettuce, into large whole-wheat pita. Drizzle with 1 tsp. vinegar.

POINTS value: 6

1 red bell pepper

1/3 cup chopped onion

1/4 pound sliced lean deli ham, chopped

1/8 tsp black pepper

1 cup fat-free egg substitute

Spray a medium nonstick skillet with olive oil nonstick spray and set over medium heat. When a drop of water sizzles in it, add the bell pepper, onion, ham, and black pepper; cook, stirring occasionally, until the vegetables are softened, 4-5 minutes. Pour in the egg substitute and cook until almost set, about 3 minutes, gently lifting the edge of the eggs with a heatproof rubber spatula to allow the uncooked portion of the egg to run underneath.

Fold the omelette in half and cook until set, about 2 minutes. Cut in half and place one portion on each of 2 plates.

Serves: 2

POINTS value: 4 (one omelette) 

2/3 cup whole wheat flour

1/3 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

1/8 tsp nutmeg

1 ripe banana, cut into chunks

1/2 cup fat-free milk

1 tbsp packed brown sugar

1 tbsp canola oil

1 large egg

Honey or pure maple syrup (optional)

Preheat a waffle baker according to the manufacturer's directions.

Meanwhile, combine the whole-wheat flour, all-purpose flour, baking powder, cinnamon, salt, and nutmeg in a food processor; pulse to combine, about 3 seconds. Add the banana, milk, brown sugar, oil, and egg; pulse 3 times. Scrape down the sides of the bowl, then process until smooth, about 30 seconds longer.

When the waffle baker is ready, ladle in 1/2 cup of the batter. Close lid and bake until the waffle is golden brown, about 2 minutes. Transfer the waffle to a plate and keep warm. Repeat with the remaining batter to make a total of 4 waffles. Serve with honey or maple syrup, if using.

Serves: 4

POINTS value: 4 (one waffle) 

Asparagus                                                 Beansprouts

Beets                                                         Broccoli

Brussels Sprouts                                       Cabbage

Carrots, uncooked                                     Cauliflower

Celeriac                                                    Celery

Cucumber                                                 Daikon

Eggplant                                                   Endive

Fennel                                                      Fiddlefern

Garlic                                                       Giardeniera

Grape Leaves                                          Green beans

Greens (beet, chard, collard, dandelion, kale, mustard, or turnip)

Hearts of palm                                           Jicama

Kale                                                          Kim chee

Lambs-quarters                                        Leeks

Lettuce                                                     Mushrooms

Okra                                                        Onion, uncooked

Peppers (bell, chili, jalapeno)                   Pico de gallo

Pimientos                                                 Pumpkin

Pumpkin leaves                                        Radishes

Rutabaga                                                 Sauerkraut

Scallions                                                   Shallots

Spinach                                                 Sprouts (bean or alfalfa)

Squash (spaghetti, summer, zucchini)

Sweet potato leaves                               Taro leaves

Tomatoes                                                 Turnips

Watercress

1 red bell pepper

6 ounces freah lump crabmeat, picked over

1/4 cup chopped chives

1/2 tsp salt

1/4 tsp black pepper

1 1/2 cups fat-free egg substitute

2/3 cup fat-free ricotta cheese

Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the bell pepper and cook, stirring, until softened, about 2 minutes. Add the crabmeat about 30 seconds. Pour the egg substitute evenly over the crab mixture and top with dollops of the ricotta.

Reduce the heat to low and cook, covered, until the eggs are set, about 8 minutes. Run a narrow spatula under the frittata to loosen it from the pan. Cut into 4 wedges.

Serves: 4

POINTS value: 3 (per wedge) 

Do's:

• Your research
• Choose restaurants wisely
• Go in with a plan
• Use your weekly points allowance
• set some limitations
• decide what's important to you
• reconstruct the menu
• Watch out for key words that can mean high calorie or fattening foods
• Look for healthy tip-offs
• practice portion control
• Be aware of your weaknesses
• Watch out for extras
• Keep calorie intake undercontrol
• Ask for a doggy bag
• Eat slowly

DON'Ts:

• Arrive starved
• Be afraid to ask for modifications
• Hesitate to clarify
• Super size
• Be too hard on yourself
• Clean your plate
• Go top heavy
• Drink away your progress

For more detailed info on these tips, visit www.weightwatchers.com 

In addition to the yummy snacks that can be bought at the meetings, there are also a lot of great Weight Watchers food now available in the local grocery store.

Smoothies

Yogurt

Bagels

Bread

Snack cakes

Muffins

Cereal

Eclairs

Ice Cream

Candy

Frozen desserts such as Brownies, Pies and Mousse

Cream Cheese

Shredded Cheese

Smart Ones frozen entrees

The selection of these products varies from store to store. I have had a lot of luck finding most of these at Wal-Mart and Kroger. 

1 Spray olive oil cooking spray, or enough to coat sheet

12 ounces uncooked skinless chicken wings

1 1/4 ounce Old El Paso Taco Seasoning Mix, or similar product

1/2 cup fat-free sour cream

2 tbsp blue cheese, crumbled

2 tbsp fat-free skim milk

4 medium celery stalks, cut into 2 inch pieces

Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.

Place chicken wings in a zip lock plastic bag, add taco seasoning, seal the bag and shake to coat. Transfer wings to prepared baking sheet and bake until cooked through, about 18 to 20 minutes.

Meanwhile, to prepare dip, whisk together sour cream, cheese and milk.

Serve wings with dip and celery on the side.

Yields about 3 wings, 3 TBSP of dip per serving.

POINTS value: 4

Serving size: 4 

10 Medium potatos, red (about 2 1/2 pounds)

1/2 cup buttermilk, warmed

3 tbsp parmesan cheese, strong flavored, grated

1/4 cup chives, chopped

1 tsp table salt

1/8 tsp black pepper, freshly ground, or to taste

Place potatos in a large pot and cover with an inch of water; bring to a boil, reduce heat, simmer and cook until fork-tender, about 30 minutes. Drain and return potatos to pot.

Mash potatos with a potato masher. Stir in remaining ingredients and mix well to combine.

Yields about 2/3 cup per serving.

POINTS value: 2

Serving size: 8 

2 medium scallion(s), chopped

1/2 medium sweet red pepper(s), chopped

1/2 medium bell pepper(s), chopped

15 oz canned black beans, rinsed and drained

2 piece(s) corn on the cob, kernels removed

2 tbsp fresh lime juice

1 tbsp corn oil

8 oz chicken breast, cooked, skinless, chopped

2 tbsp reduced-sodium taco seasoning, about 1/2 a 1.25 oz packet

4 tbsp cilantro, fresh, chopped

4 tbsp fat-free sour cream

Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed.

Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco seasoning and cilantro; toss. Top with sour cream and serve. Yields about 1 1/2 cups salad plus 1 tablespoon sour cream per serving.

2 tsp vegetable oil

3 tbsp balsamic vinegar

2 tsp Dijon mustard

1 large garlic clove(s), crushed

1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces

2 cup(s) mushroom(s), small, halved

1/3 cup(s) canned chicken broth

1/4 tsp dried thyme, crumbled

• In a nonstick skillet, heat 1 teaspoon of oil.
• In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
• Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
• Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
• Serve chicken topped with mushrooms.

POINTS Value: 3  Servings:  4

• 1/2c baby carrots, sliced cucumbers, and celery sticks with 2 tbsp fat-free ranch dressing. (1 POINTS)
• 1/2 large baked sweet potato drizzled with 1 tbsp low-calorie pancake syrup. (2 POINTS)
• 1 medium apple, sliced and spread with 1 tbsp peanut butter. (3 POINTS)
• 1 small banana, brushed with 2 tbsp light vanilla yogurt and rolled in 2 tbsp graham cracker crumbs. (2 POINTS)
• 1 cup of frozen grapes (1 POINT)
• 1 ounce whole-grain fish shaped cheese crackers (3 POINTS)
• 1 scoop light ice cream topped with 1 tbsp chocolate syrup. (4 POINTS)