Weight Watchers Recipes

Hi! Thank you for visiting my Weight Watchers blog! I have put together a list of all of my favorite Weight Watchers recipes to share with whoever would like to try them.

I will be adding recipes daily, so check back often! :)

Brandy :)

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.

Get one box of angel food mix.

One can of crushed pineapple, juice included

One can of mandarin oranges, no juice

Mix everything together and place on rectangle baking pan. Bake for 30 minutes.

A 4 inch square is only one point!

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.

Breakfast Idea:

Top 1 cup of steamed Spinach with 1 fried egg and 1/4 cup Feta Cheese.

POINTS value: 5

Snack Idea:

Remove the core from s small apple and slice the apple horizontally in 3 pieces.

Spread the bottom and middle with 1 1/2 tsp peanut or other nut butter.

Then stack the apple slices.

POINTS value: 3

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

Put 3 cups air-popped or light microwave-popped popcorn in a bowl. Sprinkle with 2 tsp. mexican or taco seasoning and toss to coat evenly.

POINTS value: 1