Weight Watchers Recipes

Weight Watchers at a Glance

One of the most popular weight loss plans available today is Weight Watchers. Anyone can participate, and its proven results
have garnered more attention than most other diet plans. Whether you attend the Weight Watchers weekly meetings, or enjoy participating in this program online, it is a convenient and well-planned diet regimen.

How does it work? It incorporates a point system. You are given a book which has every food group listed. Next to each item is a number. That number represents the amount of points each item contains when consumed. Therefore, after your first meeting and depending upon your weight, you are given a total number of points which you are allowed each day. Thus, choosing foods low in points allows you to eat more and conversely foods which are high in points, limits your intake. Once you reach the maximum points for the day, that’s it.

The benefits of this type of plan are many. For one thing, you don’t have to buy pre-packaged foods and for another, you control the amount of food you eat based on the point system.

However, if counting points is not suitable, you can take advantage of their Core Plan. This plan does not require you to count calories but allows you to eat healthy foods which are listed on the Weight Watchers plan online, as well as in the booklets which are given to you at their weekly meetings.

While we can all agree that portion control is the basis for losing weight, the Weight Watchers plan incorporates this idea in a unique way. Whether you use the point system or not, when you start this plan you do tend to minimize the amount of food on your plate. Perhaps it’s because you don’t want to exceed the allotted points. Whether consciously or subconsciously, the point system becomes embedded in your mind and you automatically know which foods you can consume and still allow enough points to enjoy a snack later on; even dessert.

Combined with an exercise program, you can lose pounds on the Weight Watchers diet plan and keep the pounds off as well.

Download All 100 Recipes plus Items listet below for US$2.49

100 Favorite Weight Watchers Recipes.

Weight Watchers Eating Out Guide

Weight Watchers Drop Diet Recipes

Weight Watchers Point Guide

Weight Watchers Point Guide Tracker Form

Download the books in Adobe PDF format to your computer.

Print 1 recipe or all.. it is up to you.

Download Them Now For Only $2.49

Free Weight Watchers Recipes to tickle your taste buds.

EASY CHEESE LASAGNA

1 jar (28 oz) spaghetti sauce (look for a lower-calorie/lower fat one)(I like to use a

spicy spaghetti sauce because otherwise the lasagna tastes bland to me)

6 uncooked lasagna noodles

1 15oz container of fat free ricotta cheese (I use FF cottage cheese)

1-2 cups chopped raw vegetables, such as mushrooms, broccoli, bell pepper, zucchini

8oz shredded low-fat mozzarella cheese

Preheat over to 375. Spray an 11×7 dish with cooking spray. Spread 1/3 of the sauce

on the bottom of the dish.

Arrange 3 noodles in a single layer over the sauce. Top with

another 1/3 of the sauce, all of the ricotta cheese, the vegetables, and 1/2 of the

mozzarella cheese.

Lay the next 3 noodles on top. Spread the remaining sauce over

the noodles. (Some people also drizzle 1/4 - 1/2 cup of water around the edges,

though I don’t.)

Cover the dish tightly with foil. Bake about 1 hour or until noodles are tender. Take the

foil off. Sprinkle with remaining mozzarella cheese, and bake uncovered for 5 minutes

longer.

Let stand 5 minutes before cutting.

6 servings, 6 POINTS each

Tips: It’s important to put the foil on the pan tightly because it’s the steam that cooks the noodles. If you remove the foil but find the noodles aren’t completely cooked (poke them with a knife), use a spoon to push the noodles back down under the sauce.

Recover the pan with the foil and return to the oven for another 10-15 minutes. If you take the foil off and the lasagna looks “soupy”, remove the foil and return the pan to the oven for 10 minutes or until the juice has evaporated. Then sprinkle on the cheese and finish baking.

SPINACH PASTA BAKE

1 7oz package elbow macaroni, cooked and drained

1 10oz package frozen chopped spinach, thawed and squeezed dry

1 4oz can sliced mushrooms, drained

1 cup Reduced Fat Bisquick

1 3/4 cups skim milk

1 1/4 cups egg substitute (or 2 eggs plus 4 egg whites)

2/3 cup grated Parmesan cheese

1 tsp. salt

3/4 tsp. pepper

1/4 tsp. ground nutmeg

2/3 cup reduced-fat cheddar cheese, shredded

Heat oven to 375. Spray an 11×7 cooking pan with cooking spray. Stir together macaroni, spinach and mushrooms and spread the mixture in the pan.

Beat the remaining ingredients except cheddar cheese with a whisk or hand beater for about 1 minute or until almost smooth. Stir the cheddar cheese into the egg mixture. Pour over the spinach mixture in the pan. Bake uncovered for 40 - 45 minutes or until
golden brown.

8 servings, 4.5 POINTS each

BROCCOLI CHEESE SOUP

2 lbs frozen broccoli

32 oz fat-free chicken broth

1 can Rotel tomatoes and green chilis ( Diced Tomatoes with Green Pepper and Onion)

10 oz Velveeta Light

Combine broccoli, broth and tomatoes and simmer for 1 hour. Take off heat and add Velveeta cheese cut into chunks. Stir until melted. If you like a smooth consistency, puree in a blender.

Makes 10 cups - 2 POINTS per cup (2 cups are 3 points)

SHRIMP SCAMPI

1 Tbsp + 1 tsp olive oil

20 oz (1 pound, 4 oz) shelled and deveined medium shrimp with tails left on

1 Tbsp minced garlic

1/2 cup low-sodium chicken broth

1/2 cup dry white wine

1/4 fresh lemon juice

1/4 cup minced parsley

1/4 tsp salt

1/4 tsp fresh ground black pepper

Heat olive oil in a large skillet. Add shrimp and cook, stirring constantly, for 2 minutes or until just pink. Ad garlic and cook, still stirring, about 30 seconds. Use a slotted spoon to transfer shrimp to a serving platter.

Keep them hot. In the skillet, add the broth, wine, lemon juice, parsley, salt and pepper. Increase heat to High. Boil uncovered until sauce is reduced by half. Spoon over shrimp.

4 servings, 5 POINTS each.

Add points if you serve it over pasta. I really think the flavor of the parsley adds something to this dish. This is a lighter version of the beloved Ambrosia salad. You have to start 24 hours before you plan to serve this.

BAKED RED SNAPPER

1 Tbsp. Olive oil (divided into 3 tsp.)

4 8oz red snapper fillets

1 medium onion, thinly sliced into rings

2 plum tomatoes, thinly sliced or chopped

1 green bell pepper, seeded and thinly sliced

Preheat oven to 375. Brush a 13×9 inch baking dish with 1 tsp of the oil. Arrange fish fillets in the dish. Brush with the remaining 2 tsp. of oil. Arrange onion, tomatoes, and green pepper over the fish. Cover dish with foil. Bake until fish flakes easily with a fork, about 20 minutes.

Makes 4 servings, 6 points per serving

This works for any fish. For fish like salmon, you won’t need the oil. DH didn’t know he liked fish until I started making it this way. You can also substitute spoonfuls of salsa for the vegetables. Gives it a new tangy taste.

CROCKPOT CHICKEN STROGANOFF

6 skinless, boneless chicken breast halves

1 can 98% fat free Cream of Mushroom soup

16 oz fat-free sour cream

1 envelope Lipton onion soup mix, dry

Put frozen chicken breasts in the bottom of crockpot. Combine soup, sour cream, and onion soup mix. Pour over chicken. Cook on low for 7 hours. Server over noodles or rice.

6 servings, 4 POINTS each (add points for noodles or rice)

BAKED ZUCCHINI STICKS

Slice a zucchini into sticks and dip them into a beaten egg white with salt, pepper and some chili powder. Put 3 Tbsp. Italian bread crumbs into a baggie.

Throw the zucchini sticks, a few at a time, into the baggie and shake until covered. Spray some Pam onto a cookie sheet and place the zucchini in a single layer and spray Pam on top.

Bake at 400 for about 20 minutes, then broil for a few minutes to get them crunchy. Sprinkle with parmesan cheese.

Count as 2 points - 1 zucchini = 0, 1 egg white = 0, 3 Tbsp. bread crumbs = 1,
1 Tbsp. parmesan cheese = 1.

TURKEY QUICHE

2 cups cooked turkey, chopped

1 large carton Egg Beaters (or other egg substitute)

1/2 cup 2% sharp cheddar cheese

1 tsp. garlic

1 bag chopped broccoli, cooked and finely chopped

1 Tbsp. Italian bread crumbs

Spray a pie plate with cooking spray. Sprinkle the plate with the bread crumbs, shaking around to coat the plate. Combine all the other ingredients. Pour into the pie plate.

Bake at 350 for 25-35 minutes or until set. 6 servings, 2 POINTS each (entire pie is 12 points). A great way to use up extra turkey after Thanksgiving!

CREAMED CORN PANCAKES

1 16oz can creamed corn

3 heaping tablespoons of flour

1 egg

1 tsp. baking powder

Combine all ingredients. Spray a skillet with cooking spray and heat. Pour 1/4 cup corn batter onto the hot skillet. Fry until golden brown. Turn over and brown other side. Salt lightly and serve.

2 pancakes = 2 POINTS

TIRAMISU

1/3 cup General Foods International instant coffee, Kahlua flavor

2 Tbsp. hot water

1 3oz pkg Lady Fingers

2 1/2 cups cold skim milk

1 8oz container Fat Free cream cheese

1 8oz pkg Jell-O Fat Free/Sugar Free vanilla pudding mix

1 cup Cool Whip Lite, thawed (or you can use Cool Whip Free)

In a small bowl, dissolve 1 Tbsp. of the instant coffee in the hot water. Cover the bottom and sides of a shallow 2-quart dessert dish with the Lady Fingers. Sprinkle the Lady Fingers with the dissolved coffee. Put 2/3 cup milk, cream cheese, and remaining undissolved coffee into a blender.

Blend on medium until smooth. (I think you could also beat them together using a hand mixer.) Add the pudding mix and remaining mix. Blend on medium until smooth. Pour the mixture over the Lady Fingers in the dessert dish.

Top with the Cool Whip. Refrigerate at least 3 hours or until set. If desired, sprinkle with cinnamon or cocoa powder before serving.

8 servings, 2 POINTS each. Lady Fingers are a kind of sponge cookie. Look for them in the cookie section of your grocery.

STRAWBERRY PIE

1 small package (1.1 oz) sugar-free Cook and Serve vanilla pudding

2 cups water

1 small package (0.3 oz) sugar-free strawberry Jell-O

4 cups sliced strawberries

In a medium saucepan, stir together water and pudding mix. Heat to a boil. Remove from heat and immediately add the Jell-O. Stir until dissolved. Set the pan aside and let the mixture cool to room temperature.

Place strawberries in the bottom of a deep dish pie plate. Pour cooled pudding mixture over the strawberries. Refrigerate until chilled. Let it set well before slicing.

6 points for the entire pie.

This reminds me of the sugar-glazed strawberry pie we used to get at Shoney’s. I made it for Easter and everybody cheered.

BANANA CHOCOLATE CHIP MINI-MUFFINS

1 cup low fat vanilla yogurt

1/2 cup skim milk

1/2 cup uncooked quick oats

1/2 tsp. vanilla

1 egg, beaten

1 large banana, mashed

1/2 cup brown sugar

1 1/4 cup flour

1/2 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

1/2 cup mini chocolate chips

Preheat oven to 375. Combine yogurt, milk, oats, vanilla, egg and banana. Set aside for 5 minutes to soften. In separate bowl, stir together brown sugar, flour, baking soda, baking powder and salt. Stir flour mixture into yogurt mixture to moisten. Add chips. Do not beat, will be thick. Spoon by heaping teaspoons into mini-muffin tins. Bake until golden brown, about 15-18 minutes.

Makes 36 mini-muffins at 1 point each.