Weight Watchers Recipe Thread?

I know there are a few people doing weight watchers...so why don't we start a recipe thread?

I will look through my cookbook both of things I made and things that just look good and see what I can post! Does anyone else have something good to post?

Re: Weight Watchers Recipe Thread?

What a great idea!! I love it. I am going to think of some recipes to post. I am looking forward to some new recipes that follow WW.

Re: Weight Watchers Recipe Thread?

This is my favorite dinner recipe to make from WW. I make it on Sunday and divide it into tupperware containers for the week. It is very filling and satisfying!


Shepherd's Pie

Message edited 8/6/2006 10:47:49 AM.

Re: Weight Watchers Recipe Thread?

CHICKEN PICCATTA

12 oz chicken breasts
1 tsp. minced garlic
1/4cup lemon juice
1/4 cup flour
2 Tbsp. olive oil
1/3 cup capers
1 can artichoke hearts (packed in water, not oil)
1 package sliced mushrooms

Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side. Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.

4 servings, 5 POINTS each

If you have never tried capers (I hadn't), this is a great way to start. They add a nice spiciness to the sauce. DH loves this dish!

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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 11x7 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.

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DELI CRAB SALAD

6 oz. imitation crab meat
2 Tbsp. light mayo
Chopped green onion or chives
1/2 to 1 tsp. mustard
1/4 cup fat free sour cream
onion powder (to taste)
salt and pepper (to taste)
1 cup cooked macaroni noodles

Cook noodles and measure out 1 cup. Run cold water over the noodles to chill them. Mix the shredded or diced crab pieces with the pasts. Mix in green onions or chives. In a separate bowl, mix remaining ingredients. Pour sauce over pasta mixture and stir well. Put it in the fridge for a few hours or overnight to let the flavors blend.

2 big servings, 5 POINTS each

Tips: You can also add other things liked chopped celery, and you can serve it on lettuce leaves to make it look fancy. The last time I made it, I used Trader Joe's Lemon Mayonnaise, which is kind of spicy, to add more zip. You could also use a sharp mustard.

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MANDARIN ORANGE MOUSSE
(aka CREAMSICLE MOUSSE)

1 box SF orange Jell-O
1 box SF white chocolate pudding
1 can mandarin orange slices (drained)
1 8-oz tub of fat free Cool Whip.

Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup cold
water and let it sit for 5 minutes. Using electric beater, beat in pudding
mix until well combined. Fold in drained fruit and Cool Whip. Chill and serve.

4 servings (1 cup each), 2.5 POINTS each

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GARLIC MASHED POTATOES

2 lbs. baking potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
1/4 cup fat-free sour cream
2 Tbsp. Skim milk
1 Tbsp. Reduced-calorie stick margarine
1/2 tsp. Salt
dash of ground pepper

Put potatoes and garlic in a large saucepan. Add water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Using a mixer, beat at medium speed for 1 minute or until smooth. Add source cream and remaining ingredients. Beat until well blended.

4 servings, 3 POINTS each

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EASY MAC AND CHEESE

1 can lower-fat cheddar cheese soup
1/2 can low-fat milk
1/2 can water
1 cup uncooked macaroni

Mix soup, milk and water in a pan. Heat until boiling. Stir in pasta and cook over low heat until done (about 15 minutes). STIR OFTEN!!! Otherwise it will stick.

4 servings, 4 POINTS each

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ROASTED RED PEPPER DIP

1/2 large can of roasted red peppers, drained
2 tsp. tomato paste
2 garlic cloves, minced
2 Tbsp. Balsamic Vinegar
2 tsp. Chili powder

Mix in food processor, and serve with low fat chips or crackers, great
change from salsa.

0 points for the dip

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MAMA'S MEATLOAF

1 cup chopped onion
1 cup chopped green pepper
3 Tbsp. minced parsley
1 tsp. pepper
3/4 tsp. salt
1 large egg, beaten
1 slice white bread, torn into small pieces (or 1/3 cup bread crumbs)
1 1/2 pounds ground round
1/3 cup ketchup

Preheat oven to 350. Combine the onion, green pepper, parsley, ground pepper, salt, egg, and bread crumbs until the crumbs are moist. Crumble beef over the onion mixture and stir until just blended. Pack the mixture into a 9x5 loaf pan coated with cooking spray. Spread ketchup over the top of the meatloaf. Bake at 350 for 1 hour or until meat loaf registers 160 on a meat thermometer. Let stand in the pan for 10 minutes. Remove the loaf from the pan and cut into slices.

6 servings, 5 POINTS each


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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 13x9 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

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DEEP-DISH PIZZA CASSEROLE

1 pound ground round
1 15oz can chunky Italian-style tomato sauce
1 10oz can refrigerated pizza crust dough
6 1oz slices part-skim mozzarella cheese

Cook meat in a skillet over medium-high heat until browned, stirring until it crumbles. Drain any grease. Add tomato sauce and cook until heated. While the meat cooks, spray cooking spray on a 13x9 baking pan. Unroll pizza dough and press into the bottom and halfway up the sides of the baking pan. Line the bottom of the crust with three slices of the mozzarella cheese. Top with meat and tomato mixture. Bake, uncovered, at 425 degrees for 12 minutes. Top with remaining 3 cheese slices and bake and additional 5 minutes or until the crust is browned and the cheese melts.

6 servings, 8 points each

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CHEESY CHICKEN STUFFED SHELLS

8 jumbo pasta shells
1 1/2 cups tomato sauce
2 egg whites, lightly beaten
1 1/2 cups reduced-fat Ricotta cheese
1 small skinless chicken breast, cooked and cubed (good use of leftover chicken)
1 cup frozen chopped spinach, thawed and with extra water squeezed out
1 tsp. garlic powder
1 Tbsp. Italian seasoning
1 cup reduced-fat mozzarella cheese, shredded
2 Tbsp. Parmesan cheese, grated

Preheat oven to 350. Cook the pasta shells in boiling water. Drain and rinse under cold water to stop them cooking further. Coat a 13x9 inch pan with cooking spray. Spread 1/2 cup of tomato sauce over the bottom of the pan.

For the filling, in a large bowl stir together the egg whites, Ricotta cheese, cubed chicken, spinach, garlic powder, and the Italian seasoning. Stir in 1/4 cup mozzarella cheese and 1 Tbsp. Parmesan cheese. Spoon the filling into the shells and place the filled shells in a single layer in the baking dish. Spread the remaining tomato sauce on top of the shells. Sprinkle the shells with the remaining cheeses. Bake about 30 minutes.

2 shells per serving, each serving 8 points


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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 11x7 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

Re: Weight Watchers Recipe Thread?

Keep the recipes coming....they sound delicious.

I may make the shepards pie tomorrow!

Re: Weight Watchers Recipe Thread?

Greek Shrimp with Orzo
POINTS® Value | 10
Servings | 4
Preparation Time | 15 min
Cooking Time | 15 min
Level of Difficulty | Easy

Ingredients
12 oz uncooked orzo
2 tsp olive oil
1/2 cup onion(s), chopped
1 medium green pepper(s), chopped
2 medium garlic clove(s), minced
28 oz canned diced tomatoes
1 tsp dried oregano
1 pound shrimp, medium-size, peeled and deveined
1/4 cup basil, fresh, chopped
4 tsp feta cheese, crumbled


Instructions
Cook orzo according to package directions without added fat; drain and set aside.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion, pepper and garlic; cook until soft, about 3 minutes. Add tomatoes and oregano; bring to a simmer. Add shrimp and cook until shrimp are bright pink and cooked through, about 5 minutes.

Stir cooked orzo into shrimp mixture; stir to combine. Remove from heat and stir in basil. Spoon about 1 1/2 cups of orzo-shrimp mixture onto each of four plates and top each with 1 teaspoon of feta.

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fettuccine with salmon
POINTS® Value | 9
Servings | 2
Preparation Time | 8 min
Cooking Time | 20 min
Level of Difficulty | Easy


Ingredients
8 oz asparagus
2 tsp olive oil
3 medium garlic clove(s), finely chopped
1/8 tsp red pepper flakes
1/4 cup hot water
1/4 tsp table salt
1/8 tsp table salt
4 oz uncooked fettuccine
6 oz salmon fillet(s), with or without skin, skinless
1 Tbsp fresh lemon juice


Instructions
Snap off woody ends of asparagus; cut each stalk crosswise diagonally into 1-inch pieces.

In a large skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; sauté 1 minute. Add asparagus and sauté 2 minutes. Stir in hot water and 1/4 teaspoon salt; cover skillet and cook asparagus 2 minutes or until almost tender. Uncover and cook 1 minute longer. Remove from heat and set aside.

Cook fettuccine according to package instructions. Meanwhile, place salmon in a microwave-safe bowl and sprinkle with lemon juice and 1/8 teaspoon salt. Microwave 2 to 3 minutes or until fish is just cooked through. Separate fillet into bite-size chunks, and mix gently with cooking juices in bowl.

Drain pasta and mix with asparagus in skillet; add salmon with juices, gently toss and serve.

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veal scallopini with artichokes and tarragon
POINTS® Value | 4
Servings | 4
Preparation Time | 18 min
Cooking Time | 12 min
Level of Difficulty | Moderate

Ingredients
2 tsp olive oil
14 oz canned artichoke hearts, without oil, quartered
1 pound lean veal leg, cut into 8 thin cutlets (without bone)
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
3 Tbsp all-purpose flour
1 sprays cooking spray, or enough to coat skillet
3 Tbsp fresh lemon juice
1/8 cup white wine, optional
1/4 cup fat-free chicken broth
1/2 tsp dried tarragon
1 tsp butter


Instructions
Place a large nonstick skillet over moderately high heat. Heat oil and cook artichokes until heated through, turning once, about 3 to 4 minutes; remove from skillet and keep warm on a serving platter. (Note: If you can find canned artichoke bottoms, use them, sliced, instead of hearts.)

Season veal with salt and pepper. Place flour in a plastic bag; put veal in bag, close and shake to coat.

Coat same skillet with cooking spray. Cook veal, turning once, until cooked through and browned, about 4 minutes; remove from skillet and keep warm alongside the artichokes.

With skillet over moderate heat, add lemon juice, wine, broth and tarragon, stirring to get browned bits off bottom of pan. Add butter and move pan around to help it melt; spoon over veal and artichokes. Yields 2 slices of veal and about 3/4 cup of artichokes and sauce per serving.

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vietnamese flank steak
Ingredients
2 Tbsp low-sodium soy sauce
2 1/2 Tbsp fresh lime juice
4 tsp sugar
1/2 tsp red pepper flakes, crushed
1 pound raw lean flank steak
1 Tbsp scallion(s), minced
2 cup cooked white rice


Instructions
In a cup, stir together soy sauce, lime juice, sugar and red pepper flakes.

Score one side of flank steak using a sharp knife. Place steak in a shallow bowl and rub on half of the soy sauce mixture; cover steak and marinate in refrigerator for 4 to 8 hours, turning over once. Refrigerate remaining soy mixture separately.

Preheat broiler.

Arrange steak on broiler pan and place in preheated broiler 3 inches from heat. Broil 3 to 4 minutes per side for medium doneness or 5 minutes per side for medium to well done. (Note: You can also pan-grill or use an outdoor grill to cook the flank steak.)

Remove from broiler and cut steak across grain into thin strips. Stir scallions into separated soy mixture, warm and drizzle over meat. Yields 3 ounces of meat and 1/2 cup of rice per serving.

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Recipe Renovation: Sesame Chicken
POINTS® Value | 4
Servings | 4
Preparation Time | 16 min
Cooking Time | 11 min
Level of Difficulty | Moderate

Ingredients
2 Tbsp sesame seeds, raw
1 Tbsp water
1 Tbsp low-sodium soy sauce
1 Tbsp maple syrup
1 Tbsp dry sherry
1 tsp ginger root, fresh, minced
1/2 tsp five-spice powder
2 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 tsp peanut oil


Instructions
Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking the pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.

Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.

Combine flour, salt and pepper in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.

Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields about 4 strips per serving.

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Asparagus, New Potato and Chive Frittata
POINTS® Value | 3
Servings | 4
Preparation Time | 10 min
Cooking Time | 13 min
Level of Difficulty | Easy

Ingredients
1/2 pound uncooked new potatoes, washed and very thinly sliced (about 4 potatoes)
1 pound asparagus, trimmed and cut into 2-inch lengths
2 large egg(s)
1 cup fat-free egg substitute
1/2 tsp table salt
1/8 tsp black pepper
2 Tbsp chives, fresh, chopped
1 sprays cooking spray


Instructions
Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside.

Preheat broiler.

Whisk together eggs, egg substitute, salt, pepper and chives.

Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and let cook until eggs are set around edges, about 5 minutes.

Uncover and broil frittata until golden brown, about 2 minutes. Cut into 4 wedges and serve.

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balsamic chicken with mushrooms
POINTS® Value | 3
Servings | 4
Preparation Time | 10 min
Cooking Time | 10 min
Level of Difficulty | Easy

Ingredients
2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned chicken broth
1/4 tsp dried thyme, crumbled


Instructions
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

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Whole-Wheat Chili-Mac
POINTS® Value | 10
Servings | 4
Preparation Time | 18 min
Cooking Time | 30 min
Level of Difficulty | Easy


Recipes
Whole-Wheat Chili-Mac
POINTS® Value | 10
Servings | 4
Preparation Time | 18 min
Cooking Time | 30 min
Level of Difficulty | Easy

Ingredients
12 oz uncooked lean ground beef (with 7% fat)
1 medium onion(s), chopped
14 1/2 oz canned stewed tomatoes, Mexican-style, undrained
1 1/4 cup canned tomato sauce
2 Tbsp canned green chili peppers, diced, drained
2 tsp chili powder
1 tsp ground cumin
1 cup dry whole-wheat elbow macaroni
15 oz canned kidney beans, drained and rinsed
1/2 cup SoyaKaas Grated Parmesan Style Soy Cheese, or similar product


Instructions
In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil.

Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes.

To serve, spoon into bowls and sprinkle with grated topping. Yields about 1 3/4 cups of chili and 2 tablespoons of topping per serving.

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general tsao's chicken
POINTS® value of | 6
Servings | 4
Preparation Time | 20 min
Cooking Time | 10 min
Level of Difficulty | Moderate

Ingredients
3/4 cup canned chicken broth, reduced-sodium
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup cooked white rice, kept hot


Instructions
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.


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Chicken Bruschetta
POINTS® Value | 5
Servings | 6

Ingredients
1 pound uncooked boneless, skinless chicken breast
3 clove garlic clove(s), mined finely
6 oz bread stuffing dry mix
1/2 cup water
14 1/2 oz Contadina Diced Tomatoes
2 tsp dried basil
1 cup Kraft Low-Moisture, Part-Skim Shredded Mozzarella
Garlic Powder
Salt & Pepper

Directions
In bowl, mix stuffing, can of tomatoes with juice, water and garlic cloves. Mix until moistened.
Spray Pam on bottom of 9x13 pan
Cut up chicken into bite sized cubes and scatter in pan.
Sprinkle chicken with dried basil, garlic powder, salt and pepper.
Top chicken with Mozzarella Cheese
Top with Stuffing Mixture


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The Big Easy Bean and Veggie Burrito
POINTS® Value | 6
Servings | 4
Preparation Time | 10 min
Cooking Time | 5 min
Level of Difficulty | Easy


Ingredients
1 tsp olive oil
1 small onion(s), chopped
1/2 package frozen mixed vegetables, thawed
1 Tbsp cilantro, chopped or 1 tsp dried cilantro
1/2 cup salsa
8 oz tortilla, flour, fat-free, about 4 burrito-size tortillas
1/2 cup shredded reduced-fat Mexican cheese
16 oz fat-free canned refried beans


Instructions
Heat olive oil in a large nonstick skillet until it sizzles.

Stir-fry onions, mixed vegetables and cilantro until crisp-tender, about 3 minutes. Remove from pan and set aside.

Spread about 1/4 cup of refried beans in middle of each tortilla. Sprinkle grated cheese over beans, then top with about 1/4 cup of the cooked vegetables.

Fold over each end of the burrito, then fold one side to the center over the filling; then fold up the other side (like an envelope).

Place one burrito on a plate and microwave at full power until cheese melts and beans are warm, about 2 minutes. It will take about 5 minutes to cook four burritos at once.

Top each burrito with 2 tablespoons salsa and serve.