The Offical Weight Watchers Recipe Thread!

A lot of us are doing WW so I thought we could start a recipe thread.

I love to bake and have made quite a few things lately -- but I have to try and stay on plan.

I got this recipe in my e-mail from WW last night and it looks good. It is 4 points per serving.

Pear Pecan Coffee Cake

POINTS® Value | 4
Servings | 10
Preparation Time | 15 min
Cooking Time | 45 min
Level of Difficulty | Moderate

Recipes
Pear Pecan Coffee Cake


POINTS® Value | 4
Servings | 10
Preparation Time | 15 min
Cooking Time | 45 min
Level of Difficulty | Moderate

Ingredients

2 Tbsp light butter
1/2 cup sugar
1 cup cake flour
4 tsp baking powder
1/2 tsp table salt
1/4 cup regular egg substitute
1 cup buttermilk
1/2 oz chopped pecans, about 2 Tbsp
1 medium pear(s), ripe, cored and thinly sliced
1 cup all-purpose flour
3 Tbsp sugar

Instructions
Preheat oven to 400°F. Coat a 9-inch springform pan with cooking spray.

Cream together butter and 1/2 cup of sugar; set aside.

Sift together flour, cake flour, baking powder and salt; set aside.

Beat together egg substitute and buttermilk.

Stir flour mixture into butter in three parts, alternating with buttermilk mixture.

Spoon batter into pan and smooth top. Arrange pear slices over top. Sprinkle with pecans and 3 tablespoons of sugar.

Bake until firm and golden brown, 40 to 45 minutes. Let cool in pan 15 minutes. Remove sides, cut into 10 wedges and serve.

Message edited 10/9/2006 11:09:31 AM.

Re: The Offical Weight Watchers Recipe Thread!

This looks good!

Pasta with Broccoli Rabe and Bolognese Sauce

POINTS® Value | 7
Servings | 6
Preparation Time | 20 min
Cooking Time | 20 min
Level of Difficulty | Easy

Ingredients
2 tsp olive oil
1 cup onion(s), chopped
1 Tbsp minced garlic
3/4 pound uncooked lean ground beef (with 7% fat)
2 1/2 tsp fennel seed
28 oz canned crushed tomatoes, fire-roasted recommended
1/4 tsp table salt
1/2 tsp crushed red pepper flakes
1/2 tsp dried oregano
12 oz uncooked whole-wheat pasta, penne rigate suggested
1 pound broccoli rabe, ends trimmed, cut crosswise into 1 1/2-inch pieces

Instructions
Bring a large pot of lightly salted water to a boil.

Meanwhile, to make sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 6 minutes. Add beef and fennel seeds to skillet; cook, breaking up clumps with a wooden spoon, until browned, about 3 to 4 minutes.

Stir in tomatoes, salt, red pepper flakes and oregano; bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes.

While sauce simmers, add pasta to boiling water and cook according to package instructions, adding broccoli rabe to pasta water 5 minutes before pasta will be done; cook until pasta and broccoli rabe are tender.

Drain pasta and broccoli rabe; return to pot. Add sauce, and toss to mix and coat; transfer to a serving bowl. Yields about 1 1/2 cups per serving.

Re: The Offical Weight Watchers Recipe Thread!

Now POINTS® value of | 2
Servings | 12
Preparation Time | 17 min
Cooking Time | 25 min
Level of Difficulty | Easy

Ingredients

1 sprays cooking spray
1 1/4 cup all-purpose flour
1/2 cup uncooked old fashioned oats
1/4 cup sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1 cup fat-free vanilla yogurt
1/4 cup fat-free skim milk
2 Tbsp fat-free egg substitute
1 Tbsp reduced-calorie margarine, melted
1/2 tsp vanilla extract
1/2 cup dried cranberries
1 Tbsp sugar

Instructions

Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or fill pan with paper liners.

Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl. Mix well with a fork, make a well in the center and set aside.

Whisk yogurt, milk, egg substitute, margarine and vanilla together in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full.

Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar. Bake until a wooden toothpick inserted in center of a muffin comes out clean, about 5 minutes more. Allow to cool in pan on a wire rack for 10 minutes; remove from pan and cool completely.

Chef Tips

We renovated Cranberry Muffins by:
Using fat-free yogurt to yield a moist texture while cutting back on oil.
Replacing the remaining fat with reduced-calorie margarine.
Swapping fat-free egg substitute for whole eggs.
Opting for fat-free milk over whole milk.

Message edited 10/9/2006 11:22:01 AM.

Re: The Offical Weight Watchers Recipe Thread!

Great idea for a thread!! I am joining tonight after work, I cant wait!!!!

Re: The Offical Weight Watchers Recipe Thread!

Shepards Pie!

1 lb of lean ground beef
1 small onion
14 oz cream style corn
4 med potatoes
1/4cup fat free milk

peel and quarter the potatoes. put in a med pot and bring to a boil. cook potatoes until soft. mash potatoes with up to 1/4 cup of fat free milk. set aside. chop onion. brown onion and meat in sprayed skillet. drain fat. Put in sprayed casserole dish. Pour cream style corn over hamburger. spread mashed potatoe over corn.
Bake at 350 for 30-35 mins or until heated and brown!

Serves 6.

Points value- 4 points per serving.

This is delicious! Feel free to add more veggies- they are free !!

Re: The Offical Weight Watchers Recipe Thread!

I made this for dinner tonight. I love this recipe, I use a little bit extra marsala to get some extra sauce out of it. Sometimes I put a little flour on the chicken before cooking it in the pan to hold onto the sauce better.

Chicken Marsala


Was | 11POINTS
Now | 4POINTS
Servings | 4
Preparation Time | 15 min
Cooking Time | 18 min
Level of Difficulty | Moderate

main meals | Our lightened-up, wine-infused mushroom sauce is so delicious, you’ll want to serve it over rice or pasta to soak up every drop.




Ingredients



2 tsp olive oil
1 cup mushroom(s), fresh, sliced
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
1/2 cup wine, Marsala variety
1 1/4 cup canned beef broth, reduced-sodium, divided
1 1/2 Tbsp cornstarch


Instructions



Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.


Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.


Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.


Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.

Re: The Offical Weight Watchers Recipe Thread!

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

Re: The Offical Weight Watchers Recipe Thread!

Stuffed Chicken Breasts

One 1-pound 4-ounce skinless boneless chicken breast
1 tsp olive oil
1 cup finely chopped mushrooms
1/2 cup cooked spinach, thoroughly drained and squeezed dry, chopped
1 garlic clove, minced
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1 1/2 ounces smoked mozzarella cheese, thinly sliced
1/2 cup low-sodium chicken broth
1 1/2 cups stewed tomatoes
1 T chopped fresh basil leaves or 1/2 tsp dried

Preheat oven to 375° F. Spray an 8" square baking pan with non-stick cooking spray.

Place chicken breast, skinned-side down, between two sheets of plastic wrap. With meat mallet, pound chicken lightly to an even 1/4" thickness. Set chicken aside.

In medium skillet, heat oil; add mushrooms. Cook over medium heat, stirring constantly, 5 minutes, until all liquid has evaporated. Add spinach and garlic; cook, stirring constantly, 2 minutes longer. Stir in salt and crushed red pepper.

Arrange half of the mushroom mixture lengthwise along center of chicken breast; top evenly with cheese, the remaining mushroom mixture. Fold long sides of chicken over stuffing, overlapping slightly. Secure with kitchen string.

Place stuffed chicken breast in prepared baking pan, seam-side down; add 1/4 cup of the chicken broth. Bake, covered, 30 minutes, basting once, until chicken is cooked through and juices run clear when pierced with a fork.

While chicken is baking, in blender or food processor, combine tomatoes and the remaining 1/4 cup chicken broth; puree until smooth. Transfer tomato mixture to small saucepan; cook over low heat, stirring occasionally, 5 minutes, until heated. Stir in basil; set aside and keep warm.

Let chicken breast stand 10 minutes. Carefully remove string, then slice into equal pieces. Serve with warm tomato mixture

Serves 6.

Per serving: 159 calories; 25 g protein; 4 g fat; 6 g carbohydrates; 94 mg calcium; 448 mg sodium; 60 mg cholesterol; 2 g dietary fiber.
WW Points: 3 pt.

Re: The Offical Weight Watchers Recipe Thread!

I have a great WW cookbook at home. I'll go through it tonight and post some recipes.

Re: The Offical Weight Watchers Recipe Thread!

Bubble Up Pizza Casserole


POINTS® Value | 7
Servings | 6


Ingredients


1 pound 95% lean/5% fat raw ground beef
1 medium onion(s)
16 oz canned tomato sauce
1/2 tsp basil
3 clove garlic clove(s)
1 tsp Italian seasoning
1 1/4 cup Kraft 2% Milk Reduced Fat Natural Shredded Cheese Shredded Mozzarella Cheese
15 oz Pillsbury Buttermilk Biscuit(s)


Instructions


1. Preheat oven to 350 F. In skillet, brown meat over medium high heat until browned, stirring to crumble. Stir in onion powder, tomato sauce, basil, garlic and Italian seasoning.

2. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese; bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

Notes: Each of 6 servings has 7.3 WW points. Each of 8 servings has 5.5 WW points. Watch the kind of biscuit used - these are figured with 2 7.5 oz packages of generic buttermilk biscuits (each serving of 2 biscuits has 100 calories and 1.5 gms. fat). You can top each section as anyone desires, i.e., green pepper and onion, pepperoni, etc.

Re: The Offical Weight Watchers Recipe Thread!

BAKED ARTICHOKE DIP

3/4 cup nonfat cottage cheese
1 Tbsp. Flour
1 Tbsp. Lemon juice
1/8 tsp. White pepper (regular pepper works fine)
1/2 tsp. Crushed garlic
1 10oz package frozen artichoke hearts, thawed, or 1 14oz can artichoke hearts, drained
1/4 cup plus 2 Tbsp. Grated nonfat or reduced-fat Parmesan cheese

Put cottage cheese, flour, lemon juice, pepper, and garlic in a food processor or blender. Process until smooth. Add the artichoke hearts and all but 2 tablespoons of the Parmesan cheese. Process until the mixture is slightly chunky. Coat a small casserole dish with cooking spray. Put the artichoke mixture in the dish, top with the remaining Parmesan, and bake at 400 degrees for 25 minutes or until the edges are bubbly and the top is lightly browned. Serve hot with whole grain crackers, chunks of sourdough bread, or Pita chips.

Makes 2 cups. Serving size: 2 Tablespoons = 1 POINT

Re: The Offical Weight Watchers Recipe Thread!

Oven Fried Mozzarella Sticks
Servings:4
Points: 4 pts per serving (2 cheese sticks and about 1/4 cup of sauce)

Ingredients:
2 sprays olive oil cooking spray, divided
8 oz canned tomato sauce
2 tsp ground oregano, divided
3 slices reduced calorie wheat bread, torn
1 tsp dried thyme
8 oz. part skim mozzarella cheese, cut into 8 finger like strips
2 tbsp honey mustard

Instructions:
1. Preheat oven to 400 degrees F, Coat a baking sheet with cooking spray

2. In a small saucepan, combine tomato sauce and 1 teaspoon of oregano; set pan over low heat and simmer 10 minutes.

3. Meanwhile, in a food processor, combine bread, remaining teaspoon of oregano and thyme; process until mixture resembles fine crumbs. Place crumbs in a shallow bowl. (Tip: Use the ends of the loaf of bread for the bread crumbs since those slices are often uneaten).

4. Coat cheese sticks with honey mustard. Transfer cheese to bread crumb mixture and turn to coat. Arrange cheese on prepared baking sheet and lightly coat with cooking spray.

5. Bake until golden brown, about 4-5 minutes. Serve with warmed tomato sauce on the side. Yields 2 cheese sticks and about 1/4 cup of sauce per serving.

Re: The Offical Weight Watchers Recipe Thread!

Recipes
Chicken with Broccoli and Garlic Sauce


POINTS® value | 5
Servings | 4
Preparation Time | 17 min
Cooking Time | 15 min
Level of Difficulty | Easy

main meals | Thick, garlicky gravy smothers golden chicken and tender-crisp broccoli in this Chinese dish. It’s so easy, it may just become a weekly staple.




Ingredients



2 tsp olive oil
3 medium garlic clove(s), minced, or more to taste
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 tsp dried thyme, or 2 tbsp fresh minced thyme, or to taste
1/2 tsp table salt
1/4 tsp black pepper
2 cup broccoli, florets
1 1/2 cup reduced-sodium chicken broth, divided
1 1/2 Tbsp cornstarch
2 cup cooked brown rice, kept hot


Instructions



Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute. Season chicken with thyme, salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 3 minutes.


Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.


Dissolve cornstarch in remaining 1/2 cup of broth and add mixture to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute. Serve over rice. Yields about 1 cup of chicken mixture and 1/2 cup of rice per serving.

***********

mediterranean chicken


POINTS® value | 5
Servings | 4
Preparation Time | 15 min
Cooking Time | 20 min
Level of Difficulty | Moderate

main meals | Warmed chicken breasts topped with vegetable salsa give a whole new meaning to grilled chicken salad.




Ingredients



2 tsp lemon pepper
1/3 cup white all-purpose flour
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
4 medium scallion(s), chopped
3 Tbsp fresh lemon juice, (juice of 1 lemon)
1/8 tsp curry powder, pinch
3 Tbsp diet Italian salad dressing, fat-free
1/2 cup avocado, peeled and diced
3 small tomato(es), plum, diced
7 medium olive(s), jumbo pitted,chopped


Instructions



Preheat oven to 400ºF. Coat a baking dish with cooking spray.


Combine seasoning and flour. Lightly coat chicken with cooking spray, then coat each breast with flour mixture. Place chicken in prepared dish and bake until cooked through, about 20 minutes.


In a bowl, combine scallions, lemon juice, curry powder, dressing, avocado, tomatoes and olives.


Divide chicken breasts between four plates and top with avocado salsa.

**************

balsamic chicken with mushrooms


POINTS® value | 3
Servings | 4
Preparation Time | 10 min
Cooking Time | 10 min
Level of Difficulty | Easy

main meals | For a different flair, substitute dry white wine for the chicken broth, then sprinkle on a few spoonfuls of chopped sun-dried tomatoes with the mushrooms.




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.


****************

Slow Cooker Chicken and Hominy Chili


POINTS® value | 5
Servings | 4
Preparation Time | 25 min
Cooking Time | 305 min
Level of Difficulty | Easy

main meals | Make a luscious topping for our veggie-packed, chicken chili by combining 1/4 cup of fat-free sour cream with 1/4 teaspoon of ancho chile powder or chipotle chile powder. Swirl 1 tablespoon into each bowl before serving.




Ingredients



2 tsp vegetable oil
1 large garlic clove(s), minced
1 small onion(s), chopped
1 medium stalk celery, chopped
1 medium portobello mushroom(s), chopped
1 medium yellow summer squash, diced
1 cup chopped tomatillos, about 4 medium husked tomatillos
15 1/2 oz canned hominy, drained and rinsed
1 medium jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
1/2 tsp table salt
1/4 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp black pepper
1 Tbsp uncooked corn grits, regular-variety
1 pound uncooked boneless, skinless chicken breast, cut into bite-size pieces
1 1/2 cup fat-free chicken broth


Instructions



Heat oil in large skillet over medium-high heat. Add garlic, onion, celery and mushrooms; sauté until onion is translucent, about 5 minutes. Spoon mixture into a 3- to 4-quart slow cooker.


Place squash, tomatillo, hominy, jalapeno, salt, oregano, cumin and black pepper in slow cooker; add grits, stirring constantly, to avoid lumps. Add chicken and broth; cover and cook on low setting for 4 to 5 hours. Yields about 1 3/4 cups per serving.


Notes



The addition of the sour cream topping (as mentioned in the abstract above) does not change the recipe's POINTS value.

***************
Orange Chinese Chicken


Was | 10POINTS
Now | 5POINTS
Servings | 4
Preparation Time | 14 min
Cooking Time | 9 min
Level of Difficulty | Easy

main meals | Chinese food doesn't have to be a no-no. Our revised Orange Chicken slashes the fat yet maintains tremendous flavor.




Ingredients



2 tsp dark sesame oil
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz Del Monte Mandarin Oranges In Light Syrup, or similar item
1/2 cup reduced-sodium chicken broth
1 Tbsp low-sodium soy sauce
2 tsp cornstarch


Instructions



Heat oil in a large nonstick skillet over medium-high heat. Season both sides of chicken with salt and pepper; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.


Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.


Chef's Tips


We renovated Orange Chinese Chicken by:

Using a strong-flavored oil so that we could get intense flavor with a smaller amount.


Thickening the sauce with cornstarch instead of a more caloric butter-flour mixture.


Opting for low-sodium soy sauce, instead of regular, to improve the dish's nutritional profile.

***************

sun-dried tomato stuffed chicken breasts


POINTS® value | 5
Servings | 4
Preparation Time | 15 min
Cooking Time | 20 min
Level of Difficulty | Moderate

main meals | You can stuff chicken breasts with whatever's fresh in your pantry or fridge: herbs, veggies, flavorful cheeses, capers and spices.




Ingredients



2 Tbsp sun-dried tomatoes, without oil, minced
2 oz soft-type goat cheese
1 tsp thyme, chopped
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp all-purpose flour
1 cup wine, dry, white
1 Tbsp cornstarch
1 cup fat-free chicken broth
1 Tbsp canned tomato paste
1 Tbsp parsley, chopped


Instructions



In a small bowl, stir together sun-dried tomatoes, goat cheese and thyme.


Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through.


Stuff each chicken breast with 1/4 of the cheese mixture. Season with salt and pepper and dust with flour.


Spray a large nonstick skillet with olive oil cooking spray and warm over high heat. Add chicken and brown well. Remove and set aside.


Add white wine to pan and boil until almost all evaporated.


Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. Whisk cornstarch mixture, remaining chicken broth and tomato paste into white wine.


Return chicken breasts to pan. Bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes. Baste occasionally with sauce.


*****************

chicken parmigiana


POINTS® value | 5
Servings | 4
Preparation Time | 15 min
Cooking Time | 35 min
Level of Difficulty | Moderate

main meals | Make seasoned chicken smothered with cheese a reality with our lightened-up version of this Italian classic. It's a guaranteed family hit.




Ingredients



1 pound uncooked boneless, skinless chicken breast, thinly pounded (four 4-oz pieces)
2 large egg white(s), lightly beaten
1/2 cup dried bread crumbs
1 Tbsp Italian seasoning
1 tsp olive oil
1 1/2 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
1 Tbsp grated Parmesan cheese


Instructions



Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.


Dip chicken in egg whites, and turn to coat. Then mix bread crumbs with Italian seasoning and dip chicken in bread-crumb mixture; turn to coat thoroughly.


Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.


Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.


******************
Chicken Taco Salad


Was | 15POINTS
Now | 8POINTS
Servings | 4
Preparation Time | 20 min
Cooking Time | 10 min
Level of Difficulty | Easy

main meals | No need to dodge this favorite anymore! By baking your own taco chips, and using pre-cooked chicken, you shave off the calories and save time.




Ingredients



4 sprays olive oil cooking spray
8 medium corn tortilla(s), cut into 4 wedges each
1/2 tsp table salt
4 cup romaine lettuce, shredded
1 pound chicken breast, cooked, skinless, shredded
1 cup tomato(es), diced
1/2 cup shredded reduced-fat Mexican cheese
1/2 cup fat-free sour cream
1/4 cup salsa
1/2 tsp ground cumin, or Adobo seasoning
1/2 tsp hot pepper sauce


Instructions



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


Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes.


Arrange tortillas in bottom and up sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl.


In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.


Chef's Tips


We renovated Chicken Taco Salad by:

Baking the tortillas instead of using fried shells.


Using fat-free sour cream instead of the full-fat variety.


Substituting reduced-fat shredded cheese for regular.

***********

chicken and sausage gumbo


POINTS® value | 6
Servings | 4
Preparation Time | 20 min
Cooking Time | 13 min
Level of Difficulty | Easy

soups | Homemade gumbo in 35 minutes or less? Absolutely! Use a frozen mix of corn, bell pepper, okra and onion and you’ll be sitting down to dinner in no time.




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.


************

Chicken Cordon Bleu


Was | 13POINTS
Now | 7POINTS
Servings | 4
Preparation Time | 15 min
Cooking Time | 40 min
Level of Difficulty | Moderate

main meals | Moist, tender chicken wrapped around smoked ham and gooey Swiss cheese — what could be better? Our version is delicious and healthy!




Ingredients



4 sprays cooking spray, or enough to coat chicken
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
3 oz Boar's Head Smoked Ham, or other brand, four 3/4 oz slices
3 oz low-fat Swiss cheese, four 3/4-oz slices
1/4 cup all-purpose flour
1/4 cup honey mustard
1/2 cup seasoned bread crumbs, Italian-style


Instructions



Preheat oven to 400°F. Coat a baking sheet with olive oil cooking spray.


Place chicken breasts between two pieces of plastic wrap and pound to 1/4-inch thickness; remove plastic wrap. Arrange 1 slice of ham and 1 slice of cheese on each chicken breast.


Starting from shorter end of chicken, roll up breast into a tight pinwheel. Tuck in ends. Secure with toothpicks.


Place flour, honey mustard and bread crumbs in 3 separate shallow bowls. Add chicken to flour; turn to coat. Transfer chicken to honey mustard; turn to coat. Place chicken in bread crumbs; turn to coat.


Transfer chicken to prepared baking sheet and coat with cooking spray. Bake until chicken is golden brown and cooked through, about 40 minutes. Remove toothpicks and serve.


Chef's Tips


We renovated Chicken Cordon Bleu by:

Using reduced-fat cheese instead of a full-fat variety — and cutting back on the amount.


Baking the chicken breasts instead of deep-frying them

Re: The Offical Weight Watchers Recipe Thread!

I love this recipe and am making it for dinner tonight!

Pan Glazed Chicken with Basil

Work time: 6 minutes; Cook time 12 minutes
Points: 4 points per serving
Exchanges: 3 very lean meat

4 4 oz skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons chopped fresh or 2 teaspoons dried basil

Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium high heat. Add chicken, cook 5 minutes or until lightly browned. Turn chicken and cook 6 minutes or until chicken is done. Stir in vinegar, honey and basil. Cook 1 minute. Yield: 4 servings
* I cook the vinegar, honey, basil and chicken longer than a minute. I usually cook it together like 3 minutes and then let it sit for a minute or 2 so that the flavors really blend together*

____________________________________________

Southwestern Steak Fajitas

Points: 9 points per serving

8 oz well trimmed beef sirloin, cut into thin strips
1 small onion, thinly sliced
1 small green bell pepper, seeded and cut into thin strips
1 tsp. ground cumin
4 small flour tortillas

1. Spray large nonstick skillet with nonstick spray; heat. Add beef; cook, stirring until browned. Transfer to plate; set aside.

2. Add onion and pepper strips to same skillet; cook, stirring until softened, 2-3 minutes. Add beef and cumin; cook, stirring until beef is cooked through, 1-2 minutes.

3. Microwave tortillas just until warmed, 15-20 seconds; set on plate and top with beef mixture. Makes 2 servings

Per serving: 425 calories; 11 g fat; 4 g fiber

_____________________________________________________

Roasted Garlic Potato Salad

Points: 2 points per serving

2 1/2 lb uncooked Yukon Gold potatoes; unpeeled, cut into 1 inch chunks
1 tsp olive oil
4 medium garlic cloves, minced
1/2 cup soft tofu
2 Tbsp fresh lemon juice
1 Tbsp dijon mustard
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Preheat oven 400 degrees F. Spread potatoes on a nonstick baking pan, sprinkle with oil and toss to coat. Roast potatoes for 25 minutes; add garlic, toss and roast for another 5 minutes. Meanwhile, place tofu, lemon juice and mustard in a blender; blend until smooth. Place potatoes in a serving bowl; toss with dressing and season with salt and pepper. Serve warm, at room temperature, or chilled.
Makes about eight 1/2 cup servings

______________________________________________

Ooey Gooey Brownies
Points: 4 points
Prep: 10 minutes; Cook 28 minutes; Other: 1 hour

1 (13.7 oz) package fat free fudge brownie mix (such as No Pudge!)
1 (6 oz) container vanilla low fat yogurt
1/3 cup light stick butter, softened
1 teaspoon vanilla extract
1/2 teaspoon fat free milk
1 cup powdered sugar
1/2 cup semisweet chocolate chips, melted

1. Preheat oven to 350 degrees

2. Prepare brownie mix according to package directions, using yogurt. Spread batter into a foil lined 8 inch square baking pan. Bake at 350 degrees for 28 minutes or until a wooden pick inserted into the center comes out clean. Cool completely on a wire rack.

3. Place butter, vanilla and milk into a medium bowl, and beat with a mixer at medium speed until smooth and creamy. Add powdered sugar, beating at low speed 1 minute or until spreading consistency. Gradually add melted chocolate, beating until smooth. Spread frosting evenly over brownies. Remove brownies from pan by lifting foil. Cut into 16 squares.
Yields 16 servings (serving size: 1 brownie).

Re: The Offical Weight Watchers Recipe Thread!

This is an old WW recipe, so I'll post calories, fat and fiber to help calculate current points.

Ham and Cheese Stuffed Potatoes

Makes 4 potatoes

4 (12-oz) baking potatoes
2 tablespoons reduced-calorie stick margerine
2 cups broccoli florets
1/2 cup chopped onion
1/2 cup low-salt chicken broth
1 cup diced lean, lower-salt ham
1/4 teaspoon freshly ground pepper
6 tablespoons fat-free sour cream, divided
Cooking spray
1/2 cup (2 oz) shredded reduced-fat cheddar cheese

1. Preheat oven to 400

2. Bake potatoes at 400 for 1 hour and 15 minutes or until tender. Let cool slightly.

3. Melt margarine in a nonstick skillet over medium-high heat. Add broccoli and onion; saute 3 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until broccoli is tender. Remove from heat; stir in ham and pepper.

4. Cut a lengthwise strip from top of each potato; discard strips. Scoop out pulp, leaving 1/4 inch thick shells; set shells aside.

5. Place potato pulp in a bowl; add 2 tablespoons sour creasm and mash to desired consistency. Stir in broccoli mixture. Spoon mixture evenly into potato shells.

6. Place potatoes in an 11x17 inch baking dish coated with cooking spray. Bake at 400 for 15 minutes or until thoroughly heated. Top each potato with 2 tablespoons cheese, and bake an additional 3 minutes or until cheese melts. Top each potato with 1 tablespoon sour cream.

Per serving:
Calories - 385
Fat - 8.9g
Fiber - 6.5g

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BUMP for new recipes

Re: The Offical Weight Watchers Recipe Thread!

Re: The Offical Weight Watchers Recipe Thread!

hot gazpacho

POINTS® Value: 1
Servings: 4
Preparation Time: 13 min
Cooking Time: 8 min
Level of Difficulty: Easy


Ingredients
1 medium green pepper(s), seeded and chopped
1 small cucumber(s), peeled, seeded and sliced
1 medium onion(s), chopped
3 medium tomato(es), seeded and chopped
1/4 cup cilantro, packed leaves
3 cup mixed-vegetable juice, tangy
2 Tbsp red wine vinegar
1 tsp olive oil
1 medium garlic clove(s), minced
1/8 tsp black pepper
1/8 tsp hot pepper sauce, or to taste
1 oz fresh sage
Instructions
In a food processor, finely chop pepper, cucumber and onion and transfer to a large nonstick saucepan.


In food processor, finely chop tomatoes and cilantro and add to pepper mixture.


Stir vegetable juice, vinegar, oil and garlic into tomato mixture. Add ground pepper and stir.


Heat soup to serving temperature then add hot pepper sauce.

Re: The Offical Weight Watchers Recipe Thread!

Mini Chocolate Mousse Tarts

POINTS® Value: 2
Servings: 12
Preparation Time: 18 min
Cooking Time: 5 min
Level of Difficulty: Moderate
Our miniature tarts, filled with creamy, rich chocolate mousse, are the perfect antidote for a sweets craving.


Ingredients
12 average reduced-fat vanilla wafer(s)
1/4 oz unsweetened gelatin
1/4 cup water
1 cup fat-free skim milk
1/3 cup sugar
1/3 cup unsweetened cocoa
1 tsp vanilla extract
1 3/4 cup Cool Whip Whipped Topping, or similar topping (thawed if frozen)
1 cups raspberries
Instructions
Line a 12-hole muffin tin with foil muffin liners; place 1 cookie in bottom of each hole.

Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Stir over low heat until dissolved, about 5 minutes.

Combine milk, sugar, cocoa and extract in a blender; process until blended, adding dissolved gelatin through feed cap during blending. Pour into a medium bowl; whisk in whipped topping.

Pour mousse into prepared muffin tin. Chill until firm, about 3 hours. Peel away foil liner and place on serving plates; garnish with raspberries.

Tiramisu

Was POINTS® Value: 9
Now POINTS® Value: 4
Servings: 8
Preparation Time: 15 min
Cooking Time: 120 min
Level of Difficulty: Moderate
The secret to low-calorie tiramisu? Three incredible layers of moist, sweet cake (fat-free angel food), rich, creamy cheese (fat-free and light) and decadent chocolate (cocoa and shaved semi-sweet).

Ingredients
10 oz angel food cake, about 10-inches round
8 oz fat-free cream cheese
4 oz light cream cheese
1/2 cup sugar
1 tsp vanilla extract
2 Tbsp unsweetened cocoa
1 oz semisweet chocolate, finely grated
4 fl oz brewed espresso, (1/2 cup) or strong coffee
Instructions
Using a serrated knife, cut angel food cake into 12 equal slices; set aside.


In a mixing bowl or food processor, combine both cream cheeses, sugar and vanilla. Mix until blended and smooth. Combine cocoa and grated chocolate in a separate bowl; set aside. Pour espresso into a shallow dish.


Dip 4 cake slices into espresso mixture and turn to coat. Place slices crosswise in bottom of an 8-inch loaf pan and press cake down to coat bottom (break up cake if necessary to coat surface).


Gently spread 1/3 cream cheese mixture over cake layer. Sprinkle with 1/3 cocoa mixture. Repeat procedure with remaining cake slices, cream cheese mixture and cocoa mixture to make 3 layers.


Refrigerate 2 hours. Cut into 8 pieces and serve.
Chef Tips
We renovated Tiramisu by:
Using fat-free angel food cake instead of sponge cake or lady fingers.


Substituting fat-free and light cream cheeses for the full-fat varieties.

Peanut Butter Cookies

Was POINTS® Value: 2
Now POINTS® Value: 1
Servings: 24
Preparation Time: 20 min
Cooking Time: 10 min
Level of Difficulty: Moderate
Who says peanut butter's off-limits on a diet? Our freezer cookies are such a treat, they'll easily become a family favorite.

Ingredients
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
3 Tbsp reduced-calorie margarine, stick-variety
2 Tbsp reduced-fat peanut butter
1/2 cup packed light brown sugar
1/4 cup sugar
1 large egg white(s)
1 tsp vanilla extract
2 sprays cooking spray
Instructions
Combine flour, baking soda and salt in a small bowl; mix well and set aside.


Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.


Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.)


Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.


Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.


Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.

Chef Tips
We renovated Peanut Butter Cookies by:
Making them freezer cookies, so less fat is needed (freezing holds the dough together).

Using reduced-calorie margarine instead of regular margarine or butter.

Swapping reduced-fat peanut butter for regular.

Adding an egg white instead of one whole egg.

Re: The Offical Weight Watchers Recipe Thread!

Bumping for some new recipies!

Re: The Offical Weight Watchers Recipe Thread!

BELLA BRAISED CHICKEN (flex)

Flex: 6 servings/5 points each

tsp unsalted stick margarine
2 ea onions, chopped
2 ea celery stalks, diced
1 ea carrot, diced
2 ea garlic cloves, minced
3 Tbsp all-purpose flour
¼ tsp freshly ground black pepper
6 ea 4 oz. boneless, skinless chicken breasts
1 Tbsp olive oil
1 ea 14 ½ oz. can diced tomatoes (no salt added)
1 c low-sodium chicken broth
½ c dry white wine
1 Tbsp minced parsley, plus more for garnish
1 tsp dried thyme leaves

(I use more vegetables because we really like them cooked this way!)

Preheat oven to 325º

In a large nonstick skillet, melt the margarine. Add the onions, celery, carrot, and garlic. Cook, stirring as needed, until vegetables softened, about 5 minutes. Transfer the vegetables to a sprayed 3-quart Dutch oven or casserole.

In a gallon-sized sealable plastic bag, combine the flour and pepper. Add the chicken; shake to coat.

In the same skillet, heat the oil. Add the chicken and brown 2 minutes on each side. Arrange the chicken on top of the vegetables. Return the skillet to the heat; add the tomatoes, broth, wine, parsley, and thyme. Cook, scraping up the browned bits from the bottom of the skillet, until the liquid comes to a boil; pour over the chicken. Bake, covered until the chicken and the vegetables are tender, about 1 hour.

Re: The Offical Weight Watchers Recipe Thread!

Crockpot Chicken

1 10 3/4 oz can Healthy Request Cream of Chicken Soup
1 package dry onion soup mix
2 Cups water
2 Cups uncooked instant rice
16 oz. skinless, boneless chicken breast, cut in 1" pieces
1 Cup sliced mushrooms
1/8 t black pepper

Spray slow cooker with cooking spray. In prepared crockpot, combine first 4 ingredients. Add chicken, mushrooms, and pepper. Cover and cook on low 6-8 hours. Stir before serving. Serves 6 (1 cup serving) WW pts: 5

Crockpot Pulled Pork Recipe

1lb boneless pork loin roast
3/4 c chopped onion
1/4 c cornstarch
1/4 c packed brown sugar
2 tsp ground mustard
1/2 tsp salt & garlic powder
1/4 tsp cayenne pepper
1/2 c. ketchup
2 tbs worcestshire suace

Place chopped onions in bottom of crockpot. Place roast on top. Mix remaining ingredients, pour over roast. Cover & cook for 8-10 hours. Take roast out & with 2 forks "pull" the pork. Serve over hamburger rolls. (Double the sauce for 2-3 lb roast )

Re: The Offical Weight Watchers Recipe Thread!

W.W. Blizzard

1 envelope smoothie
1 cup skim milk
1 cup ice
Put in Blender. Blend until thick
Add 2 point bars cut into small pieces and blend
5 POINTS

"Fried chicken"
4 pieces of chicken breasts
1 egg white beaten
1 pkg cheddar twists crush into power
Cooking spray
Dip chicken in egg white then powder. Bake on a sprayed sheet until done and crispy about 20-25 minutes
Serves 4. 3/12 POINTS

Re: The Offical Weight Watchers Recipe Thread!

Deb's Mock Fried Chicken

POINTSR value:4
Servings:4

Ingredients:

20 oz uncooked boneless, skinless chicken breast
6 slices no-salt plain melba toast crackers
2 Tbsp garlic powder
2 tsp chili powder/or to taste
1 tsp kosher salt
2 tsp black pepper
2 Tbsp onion powder
1/4 cup fat-free egg substitute
4 second spray Non-stick cooking spray

INSTRUCTIONS

1.) Preheat oven to 400*.

2.) Cover a baking sheet with foil, and spray it with non stick spray. I
find the Mazola Pure brand olive oil works best.

3.) Chop Melba toast in food processor till fine, then blend dry ingredients
with Melba toast, and put it in a large bowl and set aside.
4.) Then pour the egg substitute in a bowl and add pepper for taste, this
will be the egg wash.
5.) Dip the chicken in the egg wash, and then put the chicken in the Melba
toast crumbs, and coat all sides. Then move the chicken to the baking sheet,
and continue till all chicken is coated and placed on the baking pan. Now
you can spray the chicken with the non stick spray. This will create an
extremely crunchy crust. Enjoy!

Debs Light Mashed potatoes

POINTSR value:2
Servings:4

Side Dishes: You can add salt and spices to taste.

Ingredients

4 medium potato(es)
1 Tbsp black pepper
2 tsp garlic powder
2/3 cup fat-free, reduced-sodium chicken broth
2 tsp sea salt
2 Tbsp I Cant believe its not butter

Instructions

Boil potatoes and strain them. Then mash the potatoes, then add up to a cup
of chicken broth, be sure not to make them too runny. Then add the rest of
the ingredients.

Debs Corn on the Cob
POINTSR value: 1
Servings:4
Side Dishes

Ingredients

2 large corn on the cob
4 serving(s)I cant believe its not butter
1/2 tsp table salt

Instructions

Break each corn on the cob in halve. Then cut 4 pieces of foil and put each
halve on a piece of foil. Then spray each one with I cant believe its not
butter to your own taste. You can add any spices you wish. I like salt,
pepper, garlic powder, onion powder, and chili powder, and a splash of
lemon. Finally, put on the top rack of your 375* oven, or you can put them
of a grill, stove top or outdoor, for about 30 minutes.

Re: The Offical Weight Watchers Recipe Thread!